Pumpkin/winter Squash Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Water,
2/3 cup: Pumpkin*,
2 tbsp: Applesauce,
2 tbsp: Honey,
1 1/2 tsp: Salt,
1 tsp: Cinnamon,
1/2 tsp: Allspice,
1/4 tsp: Nutmeg,
1/4 tsp: Ground cloves,
1/2 cup: Whole Wheat flour,
2 1/2 cup: Bread flour,
1 1/2 tsp: Yeast,
Recipe via Meal-Master (tm) v8.05
Directions:
Title: PUMPKINS: SELECT~ STORE & PUREE
Categories: Info/tips
Yield: 1 Servings
: ***** NONE *****
Selecting and storing: Pass on the jack-o-lantern variety (too tough
and stringy! ); for cooking, always choose a sugar pie pumpkin
a
smaller, sweeter variety with a finer flesh. Select a crack- and
soft-spot-free pumpkin with a rounded, dry stem. If the stem is
blackened or moist, move on. Store in a cool dry place, uncut, for up
to 1 month. If cut, wrap tightly and refrigerate up to 1 week. Buy
canned. Its an excellent alternative; just as pure, equally
nutritious, and so quick and easy!
Enjoying: Heres the simplest way to prepare fresh pumpkin: Rinse,
cut in half and scoop out seeds and stringy fibers. Place cut sides
down in a baking pan with 1/4 in. water. Bake at 350F about 45 min.
When cool, scoop out soft flesh and drain in a colander. Puree in a
food processor, then drain again thoroughly. Use immediately or
freeze up to 9 months in 1 c. containers for later use. (Even
simpler, open a can!) Spice up the autumn air; get out your favorite
pumpkin recipes, but reduce the fat: For pumpkin pie, use evaporated
skim milk, not cream, and egg substitute instead of eggs, and buy a
low-fat graham-cracker crust; for pumpkin bread, replace the oil with
half as much prune puree and use egg substitute; or brew a warm, cozy
pumpkin soup, using evaporated skim milk, not heavy cream! Slather
pumpkin puree (canned or fresh) mixed with molasses (to taste) on a
multigrain, nonfat toasted waffle for a nutritious breakfast, lunch
or after-school snack.-by Mary Nagle with Teresa Yeykal
Recipe By : Mary Nagle at Prevention (Oct/96)
From: Path Date: Tue, 15 Oct 1996 13:29:28
~0700 (
Source from luhu.jp
Categories: Info/tips
Yield: 1 Servings
: ***** NONE *****
Selecting and storing: Pass on the jack-o-lantern variety (too tough
and stringy! ); for cooking, always choose a sugar pie pumpkin
a
smaller, sweeter variety with a finer flesh. Select a crack- and
soft-spot-free pumpkin with a rounded, dry stem. If the stem is
blackened or moist, move on. Store in a cool dry place, uncut, for up
to 1 month. If cut, wrap tightly and refrigerate up to 1 week. Buy
canned. Its an excellent alternative; just as pure, equally
nutritious, and so quick and easy!
Enjoying: Heres the simplest way to prepare fresh pumpkin: Rinse,
cut in half and scoop out seeds and stringy fibers. Place cut sides
down in a baking pan with 1/4 in. water. Bake at 350F about 45 min.
When cool, scoop out soft flesh and drain in a colander. Puree in a
food processor, then drain again thoroughly. Use immediately or
freeze up to 9 months in 1 c. containers for later use. (Even
simpler, open a can!) Spice up the autumn air; get out your favorite
pumpkin recipes, but reduce the fat: For pumpkin pie, use evaporated
skim milk, not cream, and egg substitute instead of eggs, and buy a
low-fat graham-cracker crust; for pumpkin bread, replace the oil with
half as much prune puree and use egg substitute; or brew a warm, cozy
pumpkin soup, using evaporated skim milk, not heavy cream! Slather
pumpkin puree (canned or fresh) mixed with molasses (to taste) on a
multigrain, nonfat toasted waffle for a nutritious breakfast, lunch
or after-school snack.-by Mary Nagle with Teresa Yeykal
Recipe By : Mary Nagle at Prevention (Oct/96)
From: Path
~0700 (
Source from luhu.jp