"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
ROASTED PUMPKIN SEEDS
1 cup raw fresh pumpkin seeds
2 tsp. olive oil
¼ tsp. ground thyme
¼ tsp. salt
¼ tsp. pepper
Sprinkle with chili powder or any spice you like and have on hand
Preheat oven to 350 degrees. Rinse seeds and pat dry.
Toss together seeds and remaining ingredients in a bowl. Spread in a single layer on an aluminum foil-lined or parchment paper-lined baking sheet.
Bake 20 to 25 minutes or until toasted. Cool completely in pan.
The roasted pumpkin seeds are great as a snack, put out for a cocktail party, sprinkle over your fresh salad or great as a topping for soup.
PUMPKIN FRUIT BREAD
2 cups sugar
1 cup vegetable oil
3 eggs
16 ounces cooked pumpkin
3 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 cup chopped nuts of choice
1 cup raisins
1 cup chopped dates (optional)
2 Loaf pans
In a large mixing bowl, beat together sugar and oil. Beat in eggs and continue beating until light and fluffy. Add pumpkin and mix well.
Sift together flour, soda, salt, baking powder, cinnamon, cloves and nutmeg and add to pumpkin mixture. Stir until dry ingredients are moistened. Fold in nuts, raisins and dates.
Pour into 2 9x5-inch loaf pan greased with vegetable cooking spray. Bake at 325 degrees for 60-70 minutes or until a wooden pick inserted in center comes out clean. Leave loaves in pans on a cooling rack for approximately 10 minutes before removing. After removing, place loaves on wire racks.
TIP: If you have the mini loaf pans, fill about ½ to ¾ full and bake. Makes great gifts and freezes very well. Lightly toast slices and spread cream cheese overall.
PUMPKIN-TOMATO SOUP
¾ cup finely chopped green pepper
¼ cup chopped green onions
¼ cup minced fresh parsley
2 Tbsp. butter or margarine, melted
2 cups mashed cooked pumpkin
1 (14 ounce) can plum tomatoes, undrained and chopped
2 cups chicken broth
¼ tsp. salt
¼ tsp. pepper
Sour cream (optional)
Sauté green pepper, green onions and parsley in butter in a Dutch oven about five minutes or until tender. Add remaining ingredients except Sour Cream, bring to a boil. Cover, reduce heat and simmer for approximately 15 minutes. Serve soup with a dollop of sour cream and sprinkle a few toasted pumpkin seeds on top.
GREAT PRESENTATION FOR A DINNER PARTY, SERVE SOUP IN SMALL PUMPKINS OR SMALL LOAVES OF ROUND BREAD.
NO-BAKE PUMPKIN TARTS
2 cups mashed cooked pumpkin
1 (12 ounce) can evaporated milk
1 (3 ounce) package egg custard mix
2 egg yolks
¼ cup firmly packed brown sugar
11/4 tsp. pumpkin spice mix
2 egg yolks
12 (3-inch) graham cracker crumb tart shells
Whipped cream (optional)
Pecan halves (optional)
Combine first six ingredients in a saucepan; mix well. Cook over medium-high heat, stirring constantly, until mixture boils. Remove from heat; cover with waxed paper and cool slightly.
Spoon into tart shells. Chill until set.
Garnish with whipped cream and pecan halves, if desired.
PUMPKIN, GLORIOUS, PUMPKIN
HAVE A GREAT TIME AT THE BOO FEST, AND IF YOU ARE GOING TRICK OR TREATING, BE SAFE AND BE AWARE
IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES, LOOKING FOR AN OLD FAMILY FAVORITE OR WOULD LIKE TO SEND ME A RECIPE USING PRODUCE AND HERBS FROM THE FARM, E-MAIL ANDREA AT afreebody@verizon.net.
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL 33572
