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October 2001 Issue
For a Happy Halloween
by Victoria Smith
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Pumpkin Soup

  • 2 large onions, chopped
  • 1 teaspoon curry powder
  • 1 tablespoon salt
  • 5 cups chicken broth
  • 1/2 cup butter
  • 4 cups half-and-half
  • 4 cups fresh pumpkin
Saute onion in butter until tender. Sprinkle with curry powder and saute 2 more minutes. Remove and place in a large saucepan. Stir in pumpkin and salt. Add half-and-half, stirring constantly. Stir in broth. Cook over low heat, stirring occasionally.
  • Yields: 16 servings
  • Preparation Time: 35 minutes
 

 

Yummy Pumpkin Cookies

  • 1 1/2 cup brown sugar, packed
  • 1/2 cup shortening
  • 2 eggs
  • 1 lb. can pumpkin
  • 2 3/4 cups flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1 cup raisins
  • 1 cup pecans, chopped
Preheat oven to 400. Mix sugar, shortening, eggs, and pumpkin thoroughly In a large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well, Add raisins and pecans. Drop batter by teapoonsful on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Remove from oven.
  • Yields: 6 dozen
  • Preparation Time: 45 minutes
 

 

Halloween Supreme

  • 2 dozen graham crackers (crushed)
  • l 1/2 cups sugar
  • 1/2 cup margarine
  • 5 eggs
  • 1 (8 oz.) pkg. cream cheese
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 envelope plain gelatine
  • 1/4 cup cold water
  • 2 cups fresh pumpkin
Mix graham cracker crumbs, margarine and 1/3 cup sugar together, and pack in a 9" by 13" pan. Combine 2 eggs, 2/3 cup sugar and cream cheese, and beat until light and fluffy. Pour mixture over graham crackers and bake for 20 minutes at 350". Remove and cool. Separate 3 eggs, combine the yolks, pumpkin, 1/2 cup sugar, salt and cinnamon in the top of a double boiler, and cook over boiling water for 5 minutes, stirring often. Remove from heat. Sprinkle gelatine over water in a small pan and stir over low heat until dissolved. Add to mixture in double boiler, and let cool. Beat egg whites until stiff. Fold into mixture, and pour over baked layers. Refrigerate and serve with whipped cream.
  • Yields: 13 ... not enough. Betcha need to make more!
  • Preparation Time: 1 hour
 

 

Pumpkin Pie

  • 3/4 cup brown sugar
  • 1 1/2 cups fresh pumpkin
  • 1/2 teaspoon salt
  • 3 tablespoons melted margarine
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs
  • 3/4 cup milk
  • 9" unbaked pie shell
Separate eggs and lay the whites aside. Combine the yolks and all other ingredients in a large bowl and mix well. Fold in the egg whites and mix well. Spoon mixture into a 9" unbaked pie shell. Bake at 350" for one hour, or until a knife inserted in the center comes out cleanly.
  • Yields: one 9" pie
  • Preparation Time: 1 hour and 30 minutes
 

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