Cooked Pumpkin Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Pumpkin is a winter squash that has been cultivated for hundreds of
years in the Southwest. It ranges in size from several inches to
several feet and can be round or oblong in shape. The average cooking
pumpkin is usually between 10 and 25 pounds. The meat, the seeds,
and the pumpkins blossoms are all edible and can be prepared in many
different ways. Pumpkin pulp is also sold in 16-ounce cans, which
makes a convenient substitute for fresh cooked pumpkin in recipes.
Fresh pumpkin, however, always tastes better. Here is the method I
use to cook it: Cut the pumpkin into quarters and remove the seeds
and fibers. Preheat the oven to 350 degrees F. and bake the pumpkin
quarters 45 minutes, until tender. Remove from the oven and scrape
the flesh from the skin. Place in a food processor and puree. Run
through a sieve to remove any remaining fibers and use the pumpkin
according to the recipe instructions.
Cooked pumpkin will keep about 1 week in a nonmetal, covered
container in the refrigerator and several months in the freezer.
From "Native American Cooking," by Lois Ellen Frank Typed for you by
Hilde Mott
Posted by Michael Prothro KOOK-NET
:
Mikes Resort BBS, Fayetteville,AR,(501)521-8920
Title: COOKED QUINOA OR TEFF
Categories: Cereal
Yield: 4 Servings
Ingredients:
1 c Quinoa or 1/2 cup teff
2 c Water
1/4 ts Salt, optional
Servings: 4
Directions:
Quinoa only: measure into a saucepan half full of cold water. Swish
quinoa briskly with your hand, then pour it into a fine strainer to
drain. Repeat two or more times, until your water runs clear and
doesnt foam when agitated. Drain again.
Bring quinoa or teff, water and salt to a boil. Reduce heat and
simmer, covered, for 15 to 20 min, until the water is absorbed.
Remove from heat, and cover for 5 min more.
Note: Add quinoa or teff to soups in either of two ways: 1) Add them,
uncooked to the pot a half hour before serving time 2) Add them cooked
(left-over) to the pot 10 min before serving. (If frozen, allow 20
min.)
From "The Yeast Connection Cookbook" by William G Crook, MD &
Marjorie Hurt Jones, RN
Courtesy of Theresa Merkling
Source from luhu.jp
years in the Southwest. It ranges in size from several inches to
several feet and can be round or oblong in shape. The average cooking
pumpkin is usually between 10 and 25 pounds. The meat, the seeds,
and the pumpkins blossoms are all edible and can be prepared in many
different ways. Pumpkin pulp is also sold in 16-ounce cans, which
makes a convenient substitute for fresh cooked pumpkin in recipes.
Fresh pumpkin, however, always tastes better. Here is the method I
use to cook it: Cut the pumpkin into quarters and remove the seeds
and fibers. Preheat the oven to 350 degrees F. and bake the pumpkin
quarters 45 minutes, until tender. Remove from the oven and scrape
the flesh from the skin. Place in a food processor and puree. Run
through a sieve to remove any remaining fibers and use the pumpkin
according to the recipe instructions.
Cooked pumpkin will keep about 1 week in a nonmetal, covered
container in the refrigerator and several months in the freezer.
From "Native American Cooking," by Lois Ellen Frank Typed for you by
Hilde Mott
Posted by Michael Prothro KOOK-NET
:
Mikes Resort BBS, Fayetteville,AR,(501)521-8920
Title: COOKED QUINOA OR TEFF
Categories: Cereal
Yield: 4 Servings
Ingredients:
1 c Quinoa or 1/2 cup teff
2 c Water
1/4 ts Salt, optional
Servings: 4
Directions:
Quinoa only: measure into a saucepan half full of cold water. Swish
quinoa briskly with your hand, then pour it into a fine strainer to
drain. Repeat two or more times, until your water runs clear and
doesnt foam when agitated. Drain again.
Bring quinoa or teff, water and salt to a boil. Reduce heat and
simmer, covered, for 15 to 20 min, until the water is absorbed.
Remove from heat, and cover for 5 min more.
Note: Add quinoa or teff to soups in either of two ways: 1) Add them,
uncooked to the pot a half hour before serving time 2) Add them cooked
(left-over) to the pot 10 min before serving. (If frozen, allow 20
min.)
From "The Yeast Connection Cookbook" by William G Crook, MD &
Marjorie Hurt Jones, RN
Courtesy of Theresa Merkling
Source from luhu.jp