[Sca-cooks] Pumpkin recipes

[Peter Ryan]

Here's a good recipe for pumpkin pie from the Olde American Stand-by for
comfort foods, "Ladies Home Journal - Adventures in Cooking"

Pumpkin Pie

2 eggs
1/2 cup milk
1 1/2 cups mashed cooked pumpkin or 1 15oz can pumpkin
2/3 cup evaporated milk or light cream
2/3 cup brown sugar
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp nutmeg

Beat eggs well and stir in milk. Combine all remaining ingredients except
pastry and stir in milk mixture. line 9" pie plate with pastry, and pour in
filling. Place in 450F oven; after 5 minutes reduce temperature setting to
350F. Bake for 40-50 minutes, or until a silver knife inserted in the centre
comes out clean.

Pastry
2 cups all purpose flour (sifted)
1 tsp salt
3/4 cup shortening
4-5 tbs cold water.

Sift flour and blend in salt. Add shortening. Cut in with pastry blender or
2 knives until the mixture resembles oatmeal. Add water 1 tbs at a time, and
mix lightly until mixture is dampened. Turn on to a piece of waxed paper and
form into a ball using the paper to pres the dough together. Chill for an
hour (or at least let it rest for 5 minutes) for ease in rolling.

Roll out and line the pie tin, reserving sufficient pastry for a lid if
needed.
Gwynfor Lwyd OP, OLM, AA, PsC, OST etc
Canton of Krae Glas, Barony of Stormhold,
Principality of Lochac, West Kingdom
----- Original Message -----
From: "Mercy Neumark" <mneumark at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, November 15, 2001 10:27 AM
Subject: [Sca-cooks] Pumpkin recipes


> I was trying to find a recipe I saw being made this weekend by Martha
> Steward (I know, I know...BUT she DOES present good ideas on occassion!)
but
> I couldn't find the stupid thing!  Foodtv.com has over 151 hits on pumpkin
> recipes though.  I picked another one that I saw being made...not the
> traditional pie or bake. :)
>
> Have fun!
>
> --Arte
>
> Torched Pumpkin Strips
>
> Recipe courtesy Emeril Lagasse, 2001
>
> 2 pounds yellow pumpkin, peeled and seeds removed, cut into 1/2-inch by
> 3-inch strips
> 2 cups all-purpose flour
> 2 cups dark beer
> 1 tablespoon Emeril's Essence, plus more for dusting, recipe follows
> Vegetable oil, for frying
> Salt
>
> For the sauce:
> 1/2 cup soy sauce
> 3 tablespoons rice wine vinegar
> 1 to 2 tablespoons honey
> 2 tablespoons sesame oil
> 1/4 cup thinly sliced green onions
> In a heavy, deep saucepan, heat the oil to 360 degrees F.
>
> In a bowl, whisk together the flour, beer, and Essence. Dip the pumpkin
> strips into the batter, letting the excess drip off. Fry in the oil until
> golden, turning to brown evenly, about 2 minutes. Remove with a slotted
> spoon and drain on paper towels. Sprinkle with salt and Essence.
>
> For the sauce: In a small bowl, combine soy sauce, rice wine vinegar,
honey,
> sesame oil, and green onions.
>
> Serve hot with the sauce.
>
> Essence (Emeril's Creole Seasoning):
> 2 tablespoons salt
> 2 tablespoons garlic powder
> 1 tablespoon black pepper
> 1 tablespoon onion powder
> 1 tablespoon cayenne pepper
> 1 tablespoon dried leaf oregano
> 1 tablespoon dried thyme
>
> Combine all ingredients thoroughly and store in an airtight jar or
> container.
>
> Yield: about 2/3 cup
>
> Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch.
> Published by William and Morrow, 1993.
>
>
> Yield: 4 to 6 servings
> Prep Time: 15 minutes
> Cook Time: 15 minutes
> Difficulty: Medium
>
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