A familiar nursery rhyme declares: Peter, Peter Pumpkin Eater Had a spouse and couldn’t keep her So he put her in a shell There he kept her very well. That often-repeated ditty is hard to understand unless you’ve seen a copy of the Pumpkin Recipes Cookbook. If you’ve read the book, you know one could live well by eating a variety of foods prepared from the pumpkin pulp. The book has 383 pumpkin recipes tor appetizers, soups, breads, cakes muffins, cookies, pies, sauces, icings, mam dishes, side dishes, and more. Did you know? • To make pumpkin spice, com bine 1 teaspoon pumpkin spice, 'A teaspoon cinnamon, '/< teaspoon nutmeg and '/ teaspoon ginger. • Pumpkins are high in vitamin A and low in calories. • When buying a pumpkin, look for a pumpkin heavy for its size and free from blemishes. The smaller the pumpkin, the more ten der the flesh and less stringy it will be. The cookbook does not have expensive photographs, artwork or glossy pages. But it does have every imaginable pumpkin recipe, many that are certain to become family favorites. Send $7.75 with your name and address to Sterling Cookbooks, P.O. Box 16, Penndel, PA 19047. BAKED SUMMER SQUASH WITH CHEESE 1 pound summer squash VA cups grated cheese 2 eggs, beaten 1 small can evaporated milk Salt and pepper to taste Paprika, dash 1 tablespoon butter 2 tablespoons onion, chopped Slice summer squash in 'A -inch slices. Parboil in boiling salted water until tender. Drain. Grease a 2-quart casserole. Place squash and grated cheese into casserole. Toss gently to combine well. Beat egg, milk, salt, and pepper together. Pour over squash. Sprinkle with paprika. Melt butter in small skillet, saute onion until limp. Sprinkle onion and butter on top of casserole. Bake at 300 degrees for 40 minutes or until set. Serve 4. Betty Biehl Mertztown Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. October 27- Pasta November 3- Bread baking 10- Cooking With Cheese Home On The Benge Don’t Squash PUMPKIN TORTE Combine and put in bottom of pan: 24 graham crackers, crushed 'A cup sugar 'A cup melted butter Beat together: 2 eggs 1 large package cream cheese 'A cup sugar Pour cream cheese mixture on top of crumb mixture and bake at 350 degrees for 10 to 15 minutes. Cool. Cook together; 2 cups pumpkin A cup milk 3 egg yolks 1 teaspoon vanilla 'A cup sugar 1 teaspoon cinnamon Dissolve 1 package dear gela tine in 'A cup of cold water. Add to pumpkin mixture and cool. Beat together: 3 egg whites 'A cup sugar Fold in above mixture. Chill and pour on top. “Delicious.” SQUASH CASSEROLE 2 cups grated raw squash 'A stick melted butter 2 beaten eggs 1 teaspoon salt Vi teaspoon pepper A cup chopped onion 1 cup shredded cheese 1 can evaporated milk 2 cups crushed crackers Mix all ingredients together. Pour into greased casserole and bake 350 degrees for 40 minutes. Contributor writes, “This recipe will win you a blue ribbon!” Sara Nice Souderton DELICIOUS PUMPKIN CUSTARD 1 cup cooked and mashed pumpkin IXA1 X A cups sugar 1 can evaporated milk 2 tablespoons cornstarch 3 eggs, separated 'A teaspoon salt 1 teaspoon cinnamon 2 cups milk Mix together all ingredients except egg whites. Fold the slight ly beaten egg whites into the mix ture. Bake at 425 degrees for 15 minutes then 350 degrees for 30 minutes. Makes 10-inch pie plus fills several custard cups. These Pumpkin Recipes Rosene Dillor Greencastle PUMPKIN PIE FILLING IV2 cups milk I'/i cups cooked pumpkin I V* cups sugar 1 teaspoon cinnamon A teaspoon nutmeg A teaspoon ginger l A teaspoon salt 2 eggs, well beaten Mix together ingredients. Pour into unbaked pie shell. Pie Crust Deluxe: 2 cups flour '/] cup shortening '/«teaspoon salt 2 eggs, beaten Milk, as needed Sift together flour and salt; add shortening. Mix until mixture is like coarse com meal. Add egg. Mix in enough milk so dough will stick together for rolling. Makes 2 9-inch pie crusts. PUMPKIN DATE BARS 'A cup softened butter IV> cup brown sugar 1 egg 1 teaspoon vanilla 2 cups sifted flour 2 teaspoons baking soda V* teaspoon cinnamon A teaspoon cloves A teaspoon nutmeg 1 16-ounce can pumpkin 1 cup snipped dates 1 cup raisins Sara Nice Souderton In bowl, cream butter, sugar, egg and vanilla until fluffy. Sift dry ingredients together. Alter nately add pumpkin and dry mix to bowl. Add dates and raisins. Spread in a greased 15xl0-inch jelly roll pan. Bake in 350 degree oven for 35 to 40 minutes. Cool. Frost and cut into bars. Maple Frosting: In a bowl, blend: 'A cup butter, 2 teaspoons vanilla, 1 egg, '/: teaspoon salt, 'A cup maple syrup, 2V* cups pow dered sugar. Pumpkin Recipes Cookbook The versatile pumpkin makes delicious baked goods to enjoy during the autumn weather. Betty Biehl Mertztown PUMPKIN CUSTARD 2 cups sugar 2 tablespoons flour 2 egg whites, beaten 2 cups pumpkin, cooked 3 cups milk 2 tablespoons butter Nutmeg. Combine ingredients except for egg whites and nutmeg. Fold in egg whites. Pour into unbaked pie shell. Sprinkle nutmeg on top. Makes 2 9-inch custard pies. Betty Biehl Mertztown Featured Recipe A charming solid brick 1844 farmhouse, restored and added-to in 1987, is now a home away from home for guests. Applebutter Inn in Slippery Rock has retained its original woodwork, chestnut and poplar flooring and five fireplaces. Lovely period antiques, including canop ied rope beds are accented by decorated fabrics, wallcoverings, and stenciling. Turn to Homestead Notes on page B 2 to learn more about the 11-room inn. Applebutter sweet rolls are served to guests. The recipe, developed by Lynda Moore, follows. APPLEBUTTER SWEET ROLLS 1 package dry yeast /* cup warm water 1 tablespoon sugar VA cups scalded milk 'A cup sugar 1 teaspoon salt 1 egg, beaten 7 cups flour 3 teaspoons shortening, melted Applebutter for filling Glaze: 2 cups powdered sugar 4 tablespoons milk 1 teaspoon vanilla Dissolve yeast in '/ cup warm water with 1 tablespoon sugar, let stand 5 minutes. Let milk cool in mixing bowl. Add sugar, salt and yeast mixture, add well-beaten egg. Sift flour and add 'A of it, beating well. Add melted shortening and mix in remaining flour. Let rise until double in size. Divide dough in half and roll on floured surface into large rectangle 'A -inch thick. Spread with applebutter. Roll up and cut in 1-inch slices. Spacing about 2-inches apart on baking pan, refrig erate overnight. Remove from refrigerator, let rise 1 hour and bake at 350 degrees for 25 minutes. Glaze. Makes 2 dozen rolls. PUMPKIN CUSTARD 1 unbaked pie crust 2 cups pumpkin 1 cup sugar 1 cup milk 2 eggs 2 tablespoons flour '/ teaspoon salt Combine mixture. Pour into crust. Sprinkle with cinnamon. Bake at 425 degrees for 20 minutes or 375 degrees for 25 minutes. Barbara Piant Gilbertsville (Turn to Page BB) H,
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