Introduction

I've always loved pumpkins.

I love their funny shapes, their shiny orange coats, their traditions and, of course, all the delicious recipes you can make with them.

When I decided to do my cookbook project, the hunt was on for old family favorites, vintage recipes, photos, cards, illustrations and general pumpkin information. I enlisted the help of a couple of friends. We each worked from our own computers and finished it all up in about ten days.

Here's hoping you enjoy the recipes and bits of information about pumpkins. Please free to try out some of our favorites.

Sincerely yours, Susan

Notes

This book was created & published with the help of

HeritageCookbook.com

Printed in Canada

2013

The History of Halloween

Halloween's origins date back to the ancient Celtic festival of Samhain (pronounced sow-in).

The Celts, who lived 2,000 years ago in the area that is now Ireland, the United Kingdom, and northern France, celebrated their new year on November 1. This day marked the end of summer and the harvest and the beginning of the dark, cold winter, a time of year that was often associated with human death.

Celts believed that on the night before the new year, the boundary between the worlds of the living and the dead became blurred. On the night of October 31, they celebrated Samhain, when it was believed that the ghosts of the dead returned to earth.

In addition to causing trouble and damaging crops, Celts thought that the presence of the otherworldly spirits made it easier for the Druids, or Celtic priests, to make predictions about the future. For a people entirely dependent on the volatile natural world, these prophecies were an important source of comfort and direction during the long, dark winter.

To commemorate the event, Druids built huge sacred bonfires, where the people gathered to burn crops and animals as sacrifices to the Celtic deities.

— 8 — During the celebration, the Celts wore costumes, typically consisting of animal heads and skins, and attempted to tell each other's fortunes. When the celebration was over, they re-lit their hearth fires, which they had extinguished earlier that evening, from the sacred bonfire to help protect them during the coming winter.

By A.D. 43, Romans had conquered the majority of Celtic territory. In the course of the four hundred years that they ruled the Celtic lands, two festivals of Roman origin were combined with the traditional Celtic celebration of Samhain.

The first was Feralia, a day in late October when the Romans traditionally commemorated the passing of the dead. The second was a day to honor Pomona, the Roman goddess of fruit and trees. The symbol of Pomona is the apple and the incorporation of this celebration into Samhain probably explains the tradition of "bobbing" for apples that is practiced today on Halloween.

By the 800s, the influence of Christianity had spread into Celtic lands. In the seventh century, Pope Boniface IV designated November 1 All Saints' Day, a time to honor saints and martyrs. It is widely believed today that the pope was attempting to replace the Celtic festival of the dead with a related, but church-sanctioned holiday.

The celebration was also called All-hallows or All-hallowmas (from Middle English Alholowmesse meaning All Saints' Day) and the night before it, the night of Samhain, began to be called All-hallows Eve and, eventually, Halloween. Even later, in A.D. 1000, the church would make November 2 All Souls' Day, a day to honor the dead. It was celebrated similarly to Samhain, with big bonfires, parades, and dressing up in costumes as saints, angels, and devils. Together, the three celebrations, the eve of All Saints', All Saints', and All Souls', were called Hallowmas. from: History.com

— 9 — The Jack-O'Lantern

Pumpkin carving is a popular part of modern America's Halloween celebration. Come October, pumpkins can be found everywhere in the country from doorsteps to dinner tables. Despite the widespread carving that goes on every autumn, few people really know why or when the jack-o'lantern tradition began.

People have been making jack-o'lanterns at Halloween for centuries. The practice originated from an Irish myth about a man nicknamed "Stingy Jack." According to the story, Stingy Jack invited the Devil to have a drink with him. True to his name, Stingy Jack didn't want to pay for his drink, so he convinced the Devil to turn himself into a coin that Jack could use to buy their drinks.

Once the Devil did so, Jack decided to keep the money and put it into his pocket next to a silver cross, which prevented the Devil from changing back into his original form. Jack eventually freed the Devil, under the condition that he would not bother Jack for one year and that, should Jack die, he

— 10 — would not claim his soul.

The next year, Jack again tricked the Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree's bark so that the Devil could not come down until the Devil promised Jack not to bother him for ten more years.

Soon after, Jack died. As the legend goes, God would not allow such an unsavory figure into heaven. The Devil, upset by the trick Jack had played on him and keeping his word not to claim his soul, would not allow Jack into hell.

He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved-out turnip and has been roaming the Earth with ever since. The Irish began to refer to this ghostly figure as "Jack of the Lantern," and then, simply "Jack-O'Lantern."

In Ireland and Scotland, people began to make their own versions of Jack's lanterns by carving scary faces into turnips or potatoes and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits.

In England, large beets are used. Immigrants from these countries brought the jack-o'lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack- o'lanterns. from: History.com

— 11 —

Last Fall as we came back to the farm we caught a view of the fall foliage and just had to stop to take this picture. Everything looked so peaceful - a perfect New England landscape with the farm house waiting for all of us down in the valley.

Later in the afternoon Andrew made these delicious goodies. By the time dinner was ready he had to make a second batch because the first ones disappeared so quickly!

Here is his recipe. Enjoy!

— 14 — Cornmeal/Chili/Pumpkin Goodies Submitted By: Andrew Adams

3 tbsp. all-purpose flour 5 tbsp. unsalted butter 1/2 cup sugar 3 tbsp. light corn syrup 1 1/2 tsp. chili powder 2 tbsp. cornmeal 1 tbsp. fresh lemon juice 1/2 cup hulled pumpkin seeds

Preheat oven to 350 degrees. In a 1 1/2-quart heavy saucepan over medium heat bring butter, corn syrup and sugar to a boil. Stir and boil for 1 minute. Remove from heat and mix in remaining ingredients stirring until smooth. Cool to room temperature.

Line 2 baking sheets with parchment paper. Roll level 1/2-tsp. dough into balls and arrange 4 inches apart on baking sheet. Bake for 10 minutes or until flat and golden. Remove from heat and cool.

Yield: 60 Biscuits

— 15 — Pesto is most probably a descendent of the medieval garlic sauces or agliate, which were in turn descended from the ancient Romans garum, an ever- present condiment made from fish steeped in salt and aromatic herbs. All these sauces were always accompanied by agresto (the juice of unripe grapes), vinegar, orange juice or wine; they were not oily sauces, containing no fats of either animal origin (such as butter) or vegetable origin (olive oil). The first documented mention of a sauce which could be the ancestor of today's pesto appears in Virgil's Bucoliche: the peasant Similo dines on focaccia spread with moretum, a sauce made of coriander, rue, parsley and cacio cheese ground in a mortar and bound together with olive oil. It doubtlessly originated in the east, where sauces were commonly made with pine nuts mixed with a tart cheese which acted as a binder holding the various ingredients together. When cheese was replaced by olive oil in its binding function, other, harder types of cheese could be used, such as pecorino or grana.

— 16 — Pumpkin Seed Pesto Submitted By: Emily Chavez

2 cups unsalted hulled (green) pumpkin seeds 1 tbsp. extra-virgin olive oil 3 garlic cloves, minced 1/2 cup water 1 cup coarsely chopped fresh cilantro OR 1 cup coarsely chopped basil 4 scallions, chopped 3 tbsp. fresh lemon juice, to taste

Makes 2 1/2 Cups

In a large skillet, heat 2 tbsp. oil over medium heat. Cook pumpkin seeds in pan with salt and pepper stirring constantly. Cook for 4 minutes or until cooked (some seeds will turn brown and pop). Combine garlic and cook for another minute, continue to stir. Transfer to plate and cool.

In a food processor, mix seeds, water, scallions, cilantro and 4 tbsp. oil. Mixture will form a coarse paste. Transfer to medium sized bowl and mix in lemon juice, salt and pepper for seasoning.

Basil was a much later addition to the old recipe. It has now often become the most important ingredient.

The plant was originally imported to Europe from Asia Minor, and found its best habitat in Liguria and Provence. Its very name declares the value of the plant: from the Latin Ocimum Basilicum (in turn derived from Greek) signifying "regal perfume".

For centuries basil was attributed magical virtues in addition to the properties that made it so valuable in the kitchen, so that it had to be gathered in accordance with sacred, codified rituals.

The leaves must not be ground roughly (for they contain the essential oils which give basil its flavor). The task must be performed at room temperature and must not take too long, to avoid oxidation.

— 17 — Baked Pumpkin Seeds

- Believe it or not, pumpkins are fruit. A pumpkin is a member of the gourd family which also includes squash, cucumbers, gherkins, & melons. - Pumpkins have been grown in North America for five thousand years. They are indigenous to the western hemisphere. - In 1584, after French explorer Jacques Cartier explored the St. Lawrence region of North America, he reported finding "gros melons." The name was translated into English as "pompions," which has since evolved into the modern "pumpkin." from: History.com

1 cup fresh pumpkin seeds 2 tbsp. light vegetable or olive oil 1 tsp. salt 1 tsp. cayenne, or more 1/2 tsp. cumin (optional)

Fresh pumpkin seeds are recommended for this recipe. Simply scoop them from a ripe pumpkin and clean them by rinsing them in water and then letting them dry. Mix all ingredients and add seeds last. Bake the seeds on a baking sheet at 350 degrees for 30 to 45 minutes, shift around every now and then. Seeds should be tan and crisp when done. Allow to cool and then serve. — 18 — Spice Pumpkin Seed Flat Bread Submitted By: Drew Michaels

1 cup lukewarm water 1 tsp. active dry yeast 1 tbsp. sugar 3/4 stick cold unsalted butter 2 1/2 cups all-purpose flour 1 tbsp. pure chili powder 1 tsp. table salt 1/3 cup cornmeal 1 cup (hulled) green pumpkin seeds (chopped) 1 large egg 2 tbsp. cold water

Preheat oven to 400 degrees. In a large bowl, mix water, yeast and sugar together. Let stand for 5 minutes. Add cut butter, cornmeal, flour, chili powder and table salt to yeast mixture until dough is formed. Kneed and form into balls and place in a lightly oiled bowl. Chill covered for 1 hour.

In a small bowl, beat egg and cold water together. Remove as much dough as needed, flour surface and roll out into oval shapes (1/8-inch-thick). Sprinkle with chopped pumpkin seeds and brush with egg wash.

Cut into wedges and place on a floured baking sheet. Bake for 1-15 minutes or until crisp, switch baking sheets from upper to lower part of oven half way through baking process.

Our family all love flat bread and this is an unusual recipe that I'm sure you will enjoy.

Yield: 50 Wedges

— 19 —

— 22 — Farmer's Pumpkin Soup From The Farm Journal

1/4 cup chopped green pepper 2 cups of chicken broth 2 tbsp. chopped onion 1 tbsp. of flour 1 large spring of parsley 1 cup milk 1/8 tsp. thyme leaves 1 tsp. salt 1 bay leaf 2 tbsp. butter 1 cup of stewed tomatoes (canned) 1/8 tsp. pepper 1 lb. can of pumpkin

Melt butter in large sauce pan and add the next 5 ingredients. Cook slowly for 5 minutes. Add the next 3 ingredients and cook covered for 30 minutes. Stir occasionally. Puree in a blender for 1 minute. Blend together flour and cold milk and salt and pepper and stir into soup. Bring to a boil and serve.

Serves 6

OPPOSITE PAGE - CATCHING SHEEP We have a lady farmer across the road whose sheep love to visit us. They munch on my flowers and grass and anything they can get their teeth into before we catch them and send them home.

My nephew, Richard, became an expert at using a shepherd's crock. Not every house has a crock -- but, lucky us, my husband bought one Ireland and then carried it home on the plane - all 6 ft of it!. Richard would dash from the house armed with the crock and pursue the sheep who were quite happy to play the game and let him think that he had actually caught them.

Sheep adore pumpkins (so do cows) -- who knew? When I set pumpkins out on the front steps in the fall I am sure to find some of them half way down the garden driveway a few days later with munchy holes gnawed in them.

— 23 — — 24 — Pumpkin Soup with Black Beans

three 15 1/2 ounce cans black beans, 1/2 tsp. freshly ground black pepper rinsed and drained 1/2 stick unsalted butter 1 cup drained canned tomatoes, 4 cups beef broth chopped 16-ounce can pumpkin puree 1 1/4 cups chopped onion 1/2 cup dry sherry 1/2 cup minced shallot 1/2 pound cooked ham, cut into 4 garlic cloves minced 1/8-inch cubes 1 tbsp. plus 2 tsp. ground cumin 3 to 4 tbsp. sherry vinegar 1 tsp. salt

Coarsely puree tomatoes and beans in a food processor. In a 6-quart kettle, cook shallots, onion, garlic, cumin, salt and pepper in butter over moderate- medium heat. Stir until onion is soft and turning brown. Stir in tomato-bean puree, broth, pumpkin and sherry until well combined. Simmer, uncovered, stirring every now and then, for 25 minutes, or until thick. Before serving, add ham and vinegar, simmer and add salt and pepper for taste. Place into your favorite soup bowls and top with a peak of sour cream.

Makes 9 Cups

OPPOSITE PAGE - THE LADY IN GOLD She isn't really related to pumpkins but she is my favorite person in the Metropolitan Museum in New York City. She glows. She "lives" in the XIX century French galley down at the end to the right. I head right up to see her before going to visit anything else in the museum. It's like having a friend you can rely on. She always seems so sure of herself in her finery.

— 25 — Curried Pumpkin Soup

1/3 cup chopped onion 1/4 tsp. nutmeg 1 tsp. minced garlic 1/8 tsp. sugar 1 tsp. curry powder 2 cups chicken broth 2 tbsp. butter 1 1/2 cups milk 1 cup pureed pumpkin (or about 1/2 1 tbsp. cornstarch can of pumpkin) chopped chives (as decoration)

In large pan cook garlic, curry and onion in butter until onion is tender. Add pumpkin, nutmeg, sugar and bay leaf. Add broth. Reduce heat and simmer uncovered for 15 minutes. Remove bay leaf. Stir in 1 cup of milk and cook on low heat for several minutes. In a separate bowl stir together remaining milk and cornstarch, mix well and pour into pan with remaining ingredients. Cook until thickened. Before serving, slowly swirl cream on top and garnish with chives.

Yield: Serves 4-6

— 26 — Hot & Sour Pumpkin Soup Submitted By: Andy Davidson

1 large onion, coarsely chopped 1 tbsp. chopped garlic 1 tbsp. chopped and peeled fresh ginger 3 tbsp. vegetable oil 1 3-lb. sugar or cheese pumpkin, peeled, seeded, cut (cubes) 1 cup dry white wine 2 qt. chicken stick, or 1 qt. chicken broth and 1 qt. water 6 lemongrass stalks coarsely chopped 1 1-inch piece galangal (thawed, peeled, coarsely chopped) 3-5 (1 1/2 inch) Thai chilies, trimmed and coarsely chopped 4 Kaffir lime leaves (fresh or frozen) 1/3 cup fresh lime juice 1/4 cup Asian fish sauce, 1 tbsp. sugar

In a 5-quart heavy pot over medium heat cook garlic, onion and ginger in 1 tbsp. oil, covered, stirring, until onion is softened, 4 min. Add pumpkin and wine, cover and bring to a boil, cook for about 20 min. or until pumpkin is tender.

In large skillet over high heat add remaining tbsp. of oil. Saute lemongrass, galangal and chilies, stir until lightly brown for about 1 min. Remove from heat.

In separate container, puree pumpkin mixture in portions and return to pot.

Combine lemongrass mixture, lime leaves, fish sauce, lime juice and sugar. Simmer uncovered for 20 min. Send through sieve, add salt and pepper.

Yield: Serves 6-8

— 27 — Pumpkin or Squash Cream Soup Mrs. Allen's Cookbook, 1917

4 cups milk 2 cups boiling water 2/4 cups chopped celery 2/4 tsp. paprika 1 1/2 cups sifted pumpkin or squash pulp 2 tbsp. minced onion 4 tbsp. flour, butter 1 1/4 tsp. salt whipped cream, minced parsley

Heat the milk in a double boiler, add the pumpkin, water, onion, and celery and cook about twenty minutes. Thicken with the flour and butter creamed together with the seasonings, and stir constantly until slightly thickened. Cook ten more minutes, strain and serve. Use whipped cream with sprinkled parsley as a garnish.

Serve 5-6

— 28 — Easy Pumpkin Soup

4 cups of beef consomme 3/4 cup canned pumpkin 2 tbsp. butter salt and pepper 1/2 tsp. vinegar

Boil consomme, add pumpkin, vinegar and butter and reduce heat. Cook for 10 minutes over low heat. Season with salt and pepper.

Yield: Serves 4-6

Pumpkin Coconut Bisque

1 tbsp. butter 2 tsp. sugar 1 cup chopped onion 1/2 tsp. ground allspice 3 garlic gloves, minced 1/2 tsp. dried crushed red pepper 3 cups canned solid packed 1 1/2 cups canned unsweetened pumpkin coconut milk 2 cups canned chicken broth Ground nutmeg

In a large pot, melt butter over medium heat. Add garlic & onions. Saute gently for 10 minutes until golden. Add pumpkin, sugar, broth, allspice & crushed red pepper, bring to a boil & reduce heat. Simmer, covered, 30 minutes. Puree soup until smooth & return to pot. Bring to a simmer, use coconut milk to thin to desired consistency. Ladle soup into bowls. Add salt, pepper & nutmeg to taste.

Serves 5-6

— 29 —

— 32 — Pumpkin Dumplings Submitted By: Susan

1/2 cup canned solid pack pumpkin 1 large egg 1/2 tsp. salt 1/8 tsp. grated nutmeg 1/8 tsp. baking powder 1/2 cup all purpose flour 3 tbsp. butter 1/2 cup grated Parmesan cheese

In a large pot, bring salted water to a boil. Whisk pumpkin, salt, egg, nutmeg and baking powder in a large bowl until well blended. Slowly add flour to form a soft dough. Using a teaspoon, measure a 1/2 teaspoon full and drop into water. Dip spoon into water to keep moistened. Boil for about 10 minutes or until well cooked. Transfer to strainer and drain.

In a large skillet, melt butter over medium heat. Add dumplings and saute for 8 minutes until brown. Place dumplings into a dish, sprinkle with cheese and serve.

Serves 4

OPPOSITE PAGE - BARN PARTY Last year we had a wonderful family gathering in the barn. My son-in-law set up some chandeliers made from old boards, a spare wagon wheel and Christmas lights. We made the feast in the kitchen and were all ready to carry it to the barn when rain and hail came down in buckets. Grabbing umbrellas we all dashed down the path and through the field without losing a crumb or a drop. These pumpkin dumplings were our first course.

— 33 — — 34 — Pumpkin Gratin La Cousiniero Prouvencalo a beautiful 3 lb slice of pumpkin a lump of butter the size of 2 large eggs 2 tablespoons of flour a lump of butter the size of one large egg 1 pint of hot milk salt, pepper, nutmeg 4 small beaten eggs melted butter a small handful of breadcrumbs

Remove the rind from the pumpkin and cut the slice into cubes. Cook these gently in a heavy pan stirring until they are soft. Put through a food mill.

Melt the butter in a pot and stir in the flour and then whisk in the hot milk. Cook until the mixture bubbles and is thick. Add the pumpkin. Season with the salt, pepper and some nutmeg.

Add the well beaten eggs and put in a buttered oven proof dish. Pour a little melted butter on top and sprinkle the bread crumbs on as well.

Put under the boiler to brown and serve immediately.

The pumpkin gratin is from a cookbook published by J. P. Reboul in Marseille in 1890. There were very few published cookbooks in France at the end of the 19th century. This book is interesting because it compiled the region's recipes for the first time.

I have copied a few lines in Provencal, a language that used to be spoken in Southern France, but which has almost disappeared today. In these, Frederic Mistral, a noted author of the day, exclaims what a wonderful book Reboul has written.

A la bono ouro ! vivo aqueu libre goustous, que fai veni l'aigo a la bouco e qu'es mai utile segur que li tres quart d'aqueli que fan gemi la presso !

Yield: Serves 8

— 35 — Baked Pumpkin Slices Submitted By: John

1 pumpkin (2-3 pounds) 1 tbsp. canola or other vegetable oil 2 tbsp. freshly squeezed lemon juice 1 tbsp. soy sauce 1 tbsp. brown sugar 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger

Preheat oven to 325 degrees F. Cut pumpkin from top to bottom into thick 1- 2 inch thick slices. Discard seeds and strings and place slices on a lightly oiled baking sheet. Combine the rest of the ingredients and brush onto pumpkin slices. Bake for 25 minutes, brush on ingredients again. Turn pumpkin slices on baking sheet and bake an additional 20 to 30 minutes. Brown the slices by placing them under the broiler.

Yield: 5-6 servings

— 36 — Lentils and Pumpkin with Khlii* Moroccan Recipe

1-2 small hot green peppers thinly sliced 4 tomatoes, skinned, seeded and chopped 2 tbsp. tomato concentrate 4 tbsp. butter pinch of salt 1 lb. dried lentils, soaked overnight 1 lb. pumpkin, peeled 2 Spanish onions, peeled and cut in quarters 1/2 lb Khlii or dried beef, cut into strips 3 inches long 3 tbsp. canola or corn oil 1 tsp. sweet red pepper 1/4 tsp. hot red pepper 1/2 tsp. powdered cumin

Drain lentils. Slice pumpkin. Place onions, strips of meat, 3 tbsp oil, peppers, cumin & salt in a casserole. Cook until onions are transparent, add thinly sliced hot green pepper, tomato & concentrate. Add water to cover ingredients, cook for 30 min until meat is tender, remove meat and save. Add drained lentils and pour in 5 cups water. Bring to a boil, skim, reduce heat. Cook for 30-40 minutes until lentils are tender. In a saucepan, cook the pumpkin in boiling salted water until tender. Add meat and cook until meat is warmed. Drain pumpkin, add butter. Serve lentils with pieces of cooked pumpkin & meat.

Serves 4-6

*"Khlii" is a Moroccan sun-dried beef spiced with coriander, cumin and garlic.

— 37 — Couscous & Pumpkin Seeds Submitted By: Ashley Waltson

1 1/4 cups couscous 1 cup water 1/2 cup green (hulled) pumpkin seeds 1/2 tsp fennel seeds 2 tbsp. olive oil

In a large bowl, cover couscous in water and allow to sit for 10 minutes then drain and steam over boiling water, covered for 20 min. Place in a large bowl and toss lightly. Add 1 cup water and salt, let sit for 10 min. In a skillet over medium heat, toast pumpkin and fennel seeds in oil, stirring until pumpkin seeds are puffed, 4-5 min. Season with salt. Return couscous to steamer and steam for another 20 min. In a large bowl toss with pumpkin and fennel seeds.

Yield: Serves 6

Pumpkin Souffle

1 1/2 lb canned pumpkin 1 tsp. salt 1 tbsp. butter 1 tbsp. cream 3 tsp. very finely grated Swiss cheese 3 eggs, separated

Mix all the ingredients together except the egg whites and the cheese. Beat the egg whites until they form peaks - do not over beat. Fold gently into the mixture. Pour into a buttered and floured baking dish that allows room for the souffle to puff up. Sprinkle the cheese gently and evenly across the top and bake on a rack in the bottom of a preheated oven for 30-40 minutes. Serve immediately when taken from the oven. It can't wait for you - you have to wait for it.

Yield: Serves 4

— 38 —

You don't have to use giant pumpkins, as a matter of fact, the best pumpkins for cooking are the smaller ones with the thick layer of bright orange flesh.

Besides which, who has an oven large enough for one of those monsters?

I prefer to use several small ones for individual servings. Each person has their own pumpkin. What fun!

— 40 — Beef Stew in a Pumpkin Submitted By: William Silves

1 tbsp. butter or margarine 3 yellow onions, cut in half and sliced thick 3 small parsnips, peeled and coarsely chopped 1/2 tsp. ground cinnamon 1 pumpkin/squash (about 5 pounds) 1 tbsp. vegetable oil 1 lb. beef top round, trimmed of fat and cut into cubes 1 3/4 cup beef stock 1/4 tsp. freshly grated nutmeg, 2 tbsp of vanilla Salt and freshly ground black pepper to taste

Preheat oven to 250 degrees. Cut circle around stem. Clean inside. Place aluminum foil on baking pan and spray with cooking oil. Place pumpkin in baking pan, set aside to prepare ingredients. Heat and warm vegetables in a stew pot over medium-high heat. Add the beef cubes and brown well on all sides for about 5 minutes. Transfer beef to a dish and pour the beef stock into the pot and deglaze the pot over medium- high heat by stirring to remove any residu from the bottom of the pot. Pour the liquid over the beef.

Melt butter over medium heat and add onions and parsnips. Stir until slightly browned.

Place all ingredients back into pot and add cinnamon, nutmeg and vanilla. Mix well and pour into pumpkin or squash.

Bake for 2 hours or until soft.

Yield: Serves 3-4

— 41 — — 42 — Feta-Stuffed Rack of Lamb Old family favorite

1 garlic clove, peeled and halved 4 tsp. corn oil 1 cup shelled pumpkin seeds Two 1 1/4-to 1 1/2-pound racks of lamb, trimmed and halved 1/3 cup crumbled feta cheese 1/2 cup drained sun-dried tomatoes, chopped 1/2 brine-cured olives, chopped 1/4 cup fresh cilantro, chopped 1/4 cup Dijon mustard

Preheat oven to 425 degrees. Mix 2 tbsp of corn oil in a small bowl with garlic. Roast on an oiled baking sheet 6 min. Add pumpkin seeds and roast until golden brown, stirring occasionally. Cool. Mix in food processor, add 2 tbsp. corn oil.

Cut slits, using a sharp knife, in the center of each lamb rack. In a bowl, mix sun-dried tomatoes, olives, cilantro and feta. Add to each slit in lamb. Transfer lamb to baking sheets, cover with mustard and pumpkin seeds. Roast until thermometer in lamb says 135 degrees. (For medium-rare about 25 min.)

Serves 4

OPPOSITE PAGE - SPRING FLOWERS The picture was taken in our kitchen in May after we brought in some spring flowers from the garden - just about the right time of year for delicious lamb recipe.

— 43 — Pasta with Pumpkin and Sausage Submitted By: Susan

2 tbsp. olive oil 1 lb sweet Italian sausage 4 cloves garlic, pressed 1 onion, chopped 1 bay leaf 4-6 sprigs sage, chopped 1 cup dry white wine 1 cup chicken broth 1 cup canned pumpkin 1/2 cup heavy cream 1/8 tsp. cinnamon 1/2 tsp. nutmeg 1 lb cooked penne pasta salt and pepper to taste

Cook sausage in pan with 1 tbsp olive oil. Once browned, remove from pan and dry with paper towel, then drain fat from pan, add 1 tbsp olive oil and saute onion and garlic. Pour in white wine and add bay leaf and sage. Slowly reduce heat to medium and continue for 2 minutes. Combine pumpkin and chicken broth, cook until bubbles begin to appear. Cut sausage into bite-sized pieces and place back into pan, slowly add cream. Add salt, pepper, cinnamon and nutmeg, Simmer on medium heat for 5-10 minutes or until sauce begins to thicken. Remove bay leaf. Serve over penne pasta with Parmesan cheese.

Yield: Serves 5-6

— 44 — Pork and Pumpkin Stew Submitted By: Andy Chavez

1/4 cup vegetable oil 1 1/2 cups water 1 pound boneless pork shoulder, cut 1 pound turnips, cut into 1-inch into 1 1/2-inch pieces pieces 2 onions, chopped 4 cups chopped turnip greens 3 garlic cloves, minced 2 pound pumpkin, seeded, peeled, 14 ounces canned tomatoes cut into 1 inch pieces

In a large kettle, heat oil over medium-high heat. Once hot, add pork. When pork begins to brown, take pieces out, pat dry, and put in a separate bowl. Cook onions in kettle, stirring occasionally until golden brown, stir in garlic. Add tomatoes and juice, water and pork. Stir mixture and bring to a boil. Braise stew, covered, in the middle of a preheated 350 degree oven for about 1 hour. Stir in turnips, braise covered for 20 minutes. Stir in greens and pumpkin, braise stew covered once more for 25 to 30 minutes. Add salt and pepper and serve over rice.

Yield: Serves 6-8 — 45 — Pork w/ Pumpkin Seed Sauce Submitted By: Alex Waltson

1 cup shelled pumpkin seeds 1 medium onion, chopped 1/2 cup fresh cilantro, chopped 2 cups romaine lettuce, chopped 2 tbsp. chopped seeded jalapeno chilies 2 garlic cloves, peeled 1 tbsp. radish leaves, chopped 1 1/2 cups canned low-salt chicken broth 2 tbsp. corn oil 1 2-pound boneless pork loin roast

Preheat oven to 325 degrees. Cook pumpkin seeds in medium skillet over medium heat for about 8 minutes, or until popping begins. Allow to cool and set aside 2 tbsp in a bowl. In a food processor combine 7 tbsp pumpkin seeds, half each of lettuce, cilantro, garlic, chilies, onion, radish leaves and broth. Blend until smooth and place into a large bowl. Repeat process and add to bowl. In a large skillet, heat 1 tbsp. oil over medium-heat. Add mixture and cook, stirring often, for 10 min. Simmer covered until sauce turns thick for 20 minutes stirring occasionally. Season. Put 1 tbsp. oil in an oven-proof skillet, over medium heat. Season pork with salt and pepper and place in skillet. Brown on all sides, about 10 min. Cook in a 350 oven 40-50 min. Allow to sit 10 minutes then slice thinly, cover with pumpkin-seed sauce.

Yield: Serves 6

— 46 —

— 48 — Pumpkin Bread Perfect for afternoon tea

4 eggs 3 1/2 cup shifted flour 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. cinnamon and nutmeg 2/3 cup water 3 cups sugar 1 1/2 cup pumpkin 1 cup vegetable oil 1 cup chopped pecans

Mix and sift dry ingredients in a large bowl, then add nuts. Combine beaten eggs with remaining ingredients in a separate bowl. Pour at once into dry ingredients. Blend.

Bake at 350 degrees for one hour and fifteen minutes. Serve warm with butter. Makes at least 2 loaves.

OPPOSITE PAGE - SERVING PIECES The picture on the left of "breakfast and tea serving pieces" is taken from the 1901 edition of Mrs Beeton's Book of Household Management from the section about Breakfasts and Teas. "At home teas are the teas served at the large afternoon gatherings now so generally established which hostesses with many calls upon their time and large circles of acquaintances find such a useful form of entertainment."

Published in 1861, Mrs Beeton's Book of Household Management was a guide to all aspects of running a household in Victorian Britain. Its 2751 entries include tips on how to deal with servants' pay and children's health, and above all a wealth of cooking advice, instructions and recipes. It was an immediate bestseller, running to millions of copies within just a few years. Perhaps surprisingly, author Isabella Beeton was just 21 years old when she started working on the book, and she died young at 28. from MrsBeeton.com

— 49 — Pumpkin Bars Submitted By: Carol McDaniel

2 tsp cinnamon 4 eggs 2 cups flour 2 cups sugar 1 cup vegetable oil 1 cup nuts (raisins optional)

TOPPING: 2 tsp. milk 1/2 cup margarine 1 tsp vanilla 6 oz. cream cheese powdered sugar 1 16 oz. can pumpkin

Mix all main ingredients except topping ingredients in a large bowl. Pour on to greased cookie sheet - make sure cookie sheet has high sides. Bake at 325 degrees for 25 minutes.

Mix all topping ingredients together. Use enough powdered sugar to make a smooth mixture. Evenly spread on top of bars while warm. Slice into squares and serve.

Yield: Serves 10

— 50 — Pumpkin Biscuits Submitted By: Ann Love

2 cups shifted flour 3 tbsp. sugar 4 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/2 cup butter or regular margarine 1/2 cup chopped pecans 1/2 cup light cream or dairy half-and-half 2 cups canned pumpkin

Shift together flour, sugar, baking powder, salt and cinnamon. Cut in butter with pastry blender until mixture forms crumbs. Stir in pecans. Combine cream and pumpkin. Stir into flour mixture just enough to moisten dry ingredients. Dough will be stiff. Turn dough onto a lightly floured board and knead gently a few times.

Roll out to 1/2" thickness. Cut with 2" cutter. Place 1" apart on a greased baking sheet and bake at 425 degrees until golden brown, about 20 minutes. Serve at once.

Yield: Serves 10

— 51 — Pumpkin Chip Muffins

1/2 cup shortening 1-2/3 cup flour 1 cup granulated sugar 1/2 tsp. baking soda and 1/2 tsp baking soda 1/2 tsp. salt 2 eggs 1 cup pureed, cooked pumpkin 1 cup cinnamon chips

Preheat oven to 350 degrees. Cream sugar and shortening together in a large bowl. Add eggs and mix well, then slowly mix in all dry ingredients. Once well blended, mix in pumpkin and cinnamon chips.

Grease muffin/cupcake pan or line with paper/tin cups. Pour in mixture and place in oven for 20-25 minutes or until done.

Yield: 6 Muffins

— 52 — Pumpkin Cookies Old Family Recipe

1/2 cups shortening 1 1/4 cups brown sugar, firmly packed 2 eggs 1 tsp. vanilla 1 1/2 cups mashed cooked or canned pumpkin

Mix shortening and brown sugar together. Add eggs and beat thoroughly. Mix in vanilla and pumpkin. In a separate bowl mix dry ingredients. Blend into wet mix. Mix in raisins and nuts. Place a heaping tsp of dough 2" apart on greased cookie sheets. Bake at 375 degrees for 15 minutes until lightly browned. Remove cookies and cool on racks.

Yield: 5 Dozen

— 53 — Pumpkin Log Submitted By: Jane Sturgis

A rolled cake that can be decorated with nuts and set on a plate covered with bright red maple leaves in the autumn.

3 eggs 2/3 cup of pumpkin 1 cup sugar 1 tsp. lemon juice 1 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. ginger 1 tsp. nutmeg 1/4 tsp. salt 3/4 cup unsifted flour

FILLING 1 cup powdered sugar 8 oz cream cheese, 4 tbsp butter 1 tsp. vanilla 1/2 chopped nuts

Beat the eggs adding all the ingredients one by one except the flour. Sift and add flour. Beat for 1 minute. Pour into greased and lightly floured roll pan. Bake for 15 minutes at 375. Roll up in a tea towel while still warm and let cool for an hour. Unroll.

Mix filling and spread on cake. Roll up again and serve.

Yield: Serves 6

— 54 — Pumpkin Molasses Cake Submitted By: John

1/2 tsp. ground ginger 2 1/2 cups all-purpose flour 2 tsp. grated orange peel 1 tsp. baking soda 1/2 tsp. salt 1/2 cup butter or margarine 1/2 tsp. ground cinnamon 1 1/2 cups packed brown sugar 2 eggs 3/4 cup buttermilk or sour milk 1/2 Cup canned pumpkin 1/2 cup light molasses powdered sugar

Preheat over to 350 degrees. Grease and flour baking pan (13x9x2-inch). Combine the first 6 ingredients in a large bowl. Beat butter about 20 seconds, add brown sugar and beat till well blended. Add eggs one at a time and continue to beat 1 minute after each egg. Combine buttermilk, pumpkin, and molasses. Add dry ingredients and buttermilk mixture alternatively to mixture, beating after each addition. Pour into pan and bake for 30 to 35 minutes or until done. Cool on a wire rack and sprinkle with powdered sugar. Serve with whip cream.

Yield: Serves 8

— 55 — Pumpkin Roll Submitted By: Susan

3 eggs 2/3 cup pumpkin 1 cup sugar 1 tsp. lemon juice 1 tsp. baking soda and nutmeg 2 tsp. cinnamon 1/2 tsp. ginger and salt 3/4 cup flour

FILLING: 1 cup powdered sugar 8 oz. cream cheese 4 tbsp butter 1 tsp vanilla 1/2 cup chopped nuts

Beat eggs well and add rest of ingredients except the FILLING adding flour last. Pour into greased jelly roll pan. Bake at 370 degrees for 15 minutes, until done. While still warm, roll up in a kitchen towel. Cool for 1 hours.

Beat all FILLING ingredients together. Unroll cake and spread with filling, roll up again. Serve sprinkled with Powdered Sugar.

Yield: Serves 5-6

— 56 — Pumpkin Seed Cheddar Muffins Submitted By: Felipe Gonzalas

6 ounces cheddar 3/4 cup hulled green pumpkin seeds 1 cup all-purpose flour 3/4 cup yellow cornmeal 1 tbsp. baking powder 1 1/2 tsp. salt 2 pickled jalepeno chilies 6 tbsp. unsalted butter 1 cup whole milk 1 large egg

Preheat oven to 400 degrees F. Grease muffin pan. Separate 1/2 cup cheddar and 1/4 cup pumpkin seeds and set aside. Chop remaining 1/2 cup pumpkin seeds until coarse. In a large bowl, combine flour, baking powder, cornmeal and salt and stir in remaining cup of cheddar and chopped pumpkin seeds. Seed and mince jalapenos (be VERY careful). In a small bowl, combine melted butter, jalapenos, egg and milk and stir into flour mixture. Place batter into muffin pan and sprinkle tops with cheddar and pumpkin seeds.

Bake in middle of oven for 20 minutes, until golden brown.

Yield: 12 Muffins

— 57 — Pumpkin Seed Muffins Submitted By: Felipe Gonzales

6 ounces of cheddar cheese 3/4 cup of hulled green pumpkin seeds 1 cup all-purpose flour 3/4 cup yellow cornmeal 1 tbsp. baking powder 1 1/2 tsp. salt 2 pickled jalepeno chilies 6 tbsp. unsalted butter 1 cup whole milk 1 large egg

Preheat oven to 400 degrees F. Grease muffin pan,

Separate 1/2 cup cheddar cheese and 1/4 cup pumpkin seeds and set aside.

Chop remaining 1/2 cup pumpkin seeds until coarse.

In a large bowl, combine flour, baking powder, cornmeal and salt and stir in remaining cup of cheddar cheese and chopped pumpkin seeds.

Seed and mince jalapenos. (Be very careful and rinse your hands after handling peppers.)

In a small bowl, combine melted butter, jalapenos, egg and milk and stir into flour mixture. Place batter in muffin pan and sprinkle tops with cheddar and pumpkin seeds.

Bake in middle of oven for 20 minutes, until golden brown.

12 Muffins

— 58 — Raised Pumpkin Muffins Mrs Allen's Cookbook

Mrs Allen's Cookbook suggested that muffins could be made with either squash or pumpkin.

1 cup stewed and pureed pumpkin 3 tbsp. sugar 1 1/2 cups scalded milk 1 pinch salt 1 tbsp. butter 1 package of dried yeast 3 cups of bread flour, more if needed

Mix together the sugar, salt, pumpkin and the melted butter with the hot milk. Cool till tepid and add the yeast dissolved in 1/4 cup of tepid water. Add enough bread flour to make a stiff batter, set aside and let raise (about 4 hours) Cut down and drop into well oiled muffin pans, filling to about half full. Let raise until nearly double in bulk and bake about 30 minutes in a moderate oven.

Yield: 6-8 Muffins

— 59 — Special Pumpkin Bread Submitted By: Andy Davidson

1/2 cup all purpose flour 1/2 cup whole wheat flour 1/2 cup yellow cornmeal 1 tsp. baking soda 1/2 tsp. salt 1/4 cup chopped dates 1/4 cup chipped walnuts 1/2 cup canned pumpkin 1/2 cup honey 1 large egg yolk 2/3 cup buttermilk

Butter a large empty 28-ounce can. Place small rack on bottom of large pot and add 3 inches of water. Bring to boil. Mix first 5 ingredients in large bowl and stir in dates and walnuts. Whisk pumpkin, buttermilk, yolk and honey in a medium bowl. Slowly add dry ingredients and blend. Transfer to can, cover w/ buttered side up foil. Secure tightly. Place on rack inside pot, pour more water in as needed to cover 2/3 up can. Bring to boil. Cover, reduce heat to medium and summer until bread is done, about 1 1/2 hours. Transfer can to another rack to cool (using tongs). Steam bread in covered can until heated.

Yield: 1 Loaf — 60 — Pumpkin Spice Cake

1/2 cup water 1 cup stewed (or canned pumpkin) 1/2 cup salad oil 1 small package vanilla instant pudding 3 eggs 1 tsp. cinnamon 1 packaged spice cake mix

Preheat oven to 350 degrees. Mix all ingredients into large bowl until well blended.

Pour mixture into greased and floured Bundt pan. Bake at 250 degrees for 45 minutes. Let cool in pan.

Yield: One Cake

— 61 —

This is a picture of my mother's cousin, Molly, on the left and two friends. Molly would look at this picture and sigh and then refer to "all that" as her "doodle dashing days." She wasn't much of a cook but she liked to make custard. Molly and her sister, Eileen, lived in England and during WWII Eileen met and married Private Jones from Oregon. She moved to America after the war and then sadly, only three years later, Private Jones died. Molly came out to join her sister and they raised prize poodles. It wasn't an easy life and they would write to my mother to ask if she could help with the leaky roof or the broken furnace which she always did. Molly's adult life was so different from her life in this picture but she never complained. She was full of fun and ready for the next adventure. At age 92 Molly and I went out to a dinner and when asked what she would like to drink, she grinned and said, "Dear, I think I would like something new, a Cosmo, perhaps."

The custard recipe is hers.

— 64 — Pumpkin Custard Submitted By: Susan

1 1/4 cups. whole milk 1/4 tsp. grated orange rind 1 can of pumpkin 3 eggs, slightly beaten 3/4 tsp. salt 1/4 tsp. ginger 1/2 cup firmly packed brown sugar 1/2 tsp. cinnamon

Mix the pumpkin, sugar, eggs, salt and spices. Stir in the milk and orange rind.

Pour into individual custard cups and bake in a bain marie for 30-40 minutes in a preheated oven at 350 degrees.

If you bake it in a mold allow 1 -1 1/2 hours to bake.

Serve cold.

Yield: Serves 6

— 65 — — 66 — Pumpkin Pie with Apples Old Family Recipe

1/8 tsp. ground cloves 3/4 cups evaporated milk 1/3 cup brown sugar, firmly packed 1 tbsp. cornstarch 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/3 cup water 2 tbsp. butter 3 cups sliced tart apples 1 egg 1/3 cup sugar 3/4 cup canned or cooked, mashed pumpkin 1/4 tsp. salt 1/4 tsp. ground ginger 1/2 tsp. ground cinnamon

Combine brown sugar, corn starch, 1/2 tsp. cinnamon and 1/4 tsp. salt in large saucepan. Stir in water/butter. Bring to boil. Add apples and cook 4 min. over medium heat. Set aside.

Beat eggs in separate bowl. Add sugar, pumpkin, 1/4 tsp. salt, ginger, 1/2 tsp. cinnamon, cloves and evaporated milk. Blend well.

Spoon apple mixture into pie shell (9"). Carefully pour pumpkin layer over apples. Bake at 375 degrees F for 50-55 min.

Serves 6

OPPOSITE PAGE - VINTAGE CARD We found this card in a flea market. It looks as if it dates from about 1910.

— 67 — Pecan Pumpkin Cheescake

CRUST 1-1/2 cups finely chopped toasted pecans 1-1/2 cups finely crushed chocolate wafer crumbs 4 tablespoons sugar 4 tablespoons unsalted butter, melted

FILLING 16 ounces cream cheese, softened 15 ounces whole milk ricotta 1 cup firmly packed light brown sugar 1/2 cup white sugar 5 large eggs, at room temperature 1 (15 oz) can pumpkin 2 tablespoons all purpose flour 1 tablespoon pumpkin pie spice 1 tablespoon brandy 2 teaspoons vanilla extract

GARNISH 3 ounces semi-sweet chocolate, melted 12 pecan halves, toasted

Preheat oven to 300 degrees. Lightly butter a spring-form pan. In medium bowl, combine pecans, wafer crumbs and sugar. Stir in butter until combined. Press crust over bottom and up sides of prepared pan. Chill pan. With mixer on medium speed, beat cream cheese & ricotta in large bowl until smooth and creamy. Add sugars & beat until smooth. Add eggs one at a time, beating for 20 seconds after each. Add sweet potato, flour, pie spice, brandy & vanilla. Beat until smooth. Pour filling into prepared crust and smooth top. Fill 2-quart baking pan halfway with hot water and place on bottom rack of oven. Bake cake on middle rack for 1 hour. Lower temperature to 275 degrees and bake 1 hour more. Turn off oven and leave cake in with door closed for 30 more minutes. Remove cake to a wire rack. When cool cover cake with foil and refrigerate at least 4 hours or overnight. Pour melted chocolate over top of cheesecake and set pecan halves evenly around edge. Transfer cake to serving plate and remove sides of spring-form pan. Slice cake with sharp, thin knife, wiping blade after each cut.

— 68 — Pumpkin Oatmeal Cookies Old Family Recipe

1 cup canned pumpkin 1 cup sugar 1 3/4 cups oatmeal 1 egg 1 1/2 cups flour 3/4 cup shortening 1/2 tsp. baking soda 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1 tsp. salt raisins/chopped nuts, optional

Preheat over to 400 degrees F. In a large bowl, combine flour, sugar, baking soda, salt, nutmeg and cinnamon. Once mixed well, add shortening and mix well. The mixture will be crumbly. Mix in egg, pumpkin, oatmeal and raisins/nuts if desired.

On an ungreased cookie sheet, use a teaspoon to drop the cookie dough. Bake at 400 degrees F for 12-15 minutes.

Yield: 5 Dozen

— 69 — Pumpkin Parfait Old Farm Recipe

Great for parties.

1 envelope unflavored gelatin 1/4 cup cold water 3 eggs, separated 1/2 sugar 1 1/4 cup cooked or canned pumpkin 1/2 milk 1/4 tsp. salt 1/2 tsp. cinnamon, nutmeg 1/2 cup sugar 1 cup heavy cream 1 tsp. sugar 1/2 tsp. rum flavoring chopped nuts

Soak gelatin in cold water. Beat egg yolks and add the next 6 ingredients. Cook over low heat in a heavy saucepan until thick. Mix in gelatin until completely dissolved and chill for 2 hours.

Beat egg whites with a dash of salt until stiff. Remove pumpkin mixture from fridge and add remaining sugar and beat until fluffy. Add egg whites. Beat cream with sugar and rum or rum flavoring and fold in gently. Reserve a bit of the cream for topping.

Put in tall glasses and refrigerate until firm. top with cream and nuts.

Yield: Serves 6

— 70 — Pumpkin Pecan Pie Submitted By: Susan

PECAN LAYER: 2 large eggs, slightly beaten 1/4 tsp. nutmeg 1/4 tsp. ground ginger 1/2 cup sugar 3 tbsp. butter, melted 1/2 tsp. vanilla extract 1 cup chopped pecans unbaked 9-inch pie shell 1 large egg, slightly beaten 1 cup pumpkin purée (fresh cooked or canned) 1/3 cup sugar 1 tbsp. heavy cream, half-and-half or whole milk 1/2 tsp. cinnamon, rounded 2/3 cup light corn syrup

Preheat oven to 350 degrees F. To prepare the pumpkin layer, combine pumpkin, 1 egg, cream, 1/3 cup sugar, cinnamon, nutmeg and ginger in a small bowl and mix well. Spread on the bottom of unbaked pie crust.

To prepare the pecan layer, combine 2 eggs, corn syrup, 1/2 cup sugar, vanilla and butter. Stir in pecans after mixture is well blended. Gently place mixture over pumpkin layer by using a large spoon.

Bake for approximately 50 minutes.

Yield: Serves 8

— 71 — Pumpkin Pie Mrs Elizabeth O. Hiller's Cookbook

This is taken from a cookbook called "Fifty-Two Sunday Dinners" which was published in 1915. It was meant to be a collection of recipes for each Sunday in the year, "arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery."

The pumpkin pie recipe is included in the month of November.

NOVEMBER An odor rich comes stealing. From out the oven door, That sets my pulse a-reeling, And gives my heart delight.

1 1/2 cups steamed and strained pumpkin 2 tbsp. flour 1 cup soft brown sugar 1 tbsp. rose water 1 tbsp. vanilla or brandy 1 squeezed lemon grated rind of a 1/2 Lemon. 1/2 tsp. ginger 1/2 tsp. salt 1/4 tsp. cinnamon 2 eggs (slightly beaten) 1 1/2 cups milk

Preheat oven to 425 degrees F. Prebake crust for app. 12 or so minutes covered in foil. Remove from oven and reduce heat to 275 degrees F. Mix ingredients together (in order given) in a large bowl. Turn into pie-pan lined with pastry.

Bake at 375 degrees F for 30-40 minutes or until done.

— 72 — Pumpkin Pudding New England Recipe

4 cups of cooked and pureed pumpkin 1 cup light brown sugar 1 cup white sugar 2 tbsp. of molasses 3 tsp. of ginger 3 tsp. of cinnamon dash of nutmeg, cloves and salt 2 tbsp. of melted butter 6 eggs beaten 4 cups heavy cream finely chopped walnuts

If the molds are well oiled the pudding will turn out perfectly into pretty shapes with the caramel sauce on top.

Carefully melt and brown 3/4 cup of white sugar in a heavy pan and pour into two glass baking dishes to coat the bottoms. Mix all the rest of the ingredients and pour into the dishes. Bake for about one hour.

Chill thoroughly, and garnish with nuts. Turn out onto pretty plates and serve with heavy cream.

A great dessert for special occasions and afternoon tea parties just like my grandmother used to do when I would come over to visit.

We would pull out the fancy china and eat this pumpkin pudding and she would tell me long stories about when she was a child in Cape Town.

Then we would play cards. She was very good at cards because she and her sisters used to take the boat to England every year. The voyage took several weeks and they would play whist for hours and hours.

After the stories we would "do the washing up" and then it would be time for me to walk home.

Yield: Serves 12

— 73 — Pumpkin Pudding Cake Submitted By: Libby Jones

Cool, wrap in foil and freeze if you like. Heat in foil to serve. Do not microwave.

1 cup canned or mashed pumpkin 1/3 cup water 1/3 cup walnuts or pecans 1 egg 2/3 cup raisins 1 2/3 cups sifted flour 1 1/3 cup sugar 1/4 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground ginger 1/3 cup soft butter

Sift together dry ingredients and add pumpkin, butter and water. Beat 2 minutes with electric beater on medium speed. Add egg and beat 2 more minutes. Stir in nuts and raisins.

Pour into a 1 1/2 qt. ring mold that has been well greased and lightly dusted with bread crumbs. Bake in 350 degree F oven for about 45 minutes. Serve warm with whipped cream.

Yield: Serves 8

— 74 — Pumpkin Walnut Cheesecake Submitted By: Mary Smith

1 can (1 lb.) of pumpkin 1/4 tsp. ground cloves 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 cup heavy cream 1 cup finely chopped walnuts 4 tbsp. of melted butter 1/2 cup well packed light brown sugar 3 packages of cream cheese 6 oz of crushed zwieback crackers 1/4 cup sugar 6 tbsp. melted butter 1/2 cup finely granulated sugar 5 eggs

Make crust with crackers, sugar and butter. Line 9" pan. Chill briefly. Beat cream cheese on low speed. Add sugar and eggs one at a time, beating after each addition. Add pumpkin, spices and heavy cream and beat. Bake in a 325 degree oven for 35 minutes. Add walnuts mixed with brown sugar and 3 tbsp of melted butter. Bake 10 more minutes. Remove from oven, let cool and then refrigerate over night. Serve at room temperature.

Yield: Serves 18

— 75 — Pumpkin Delight Brazilian Favorite

2 cups canned or pureed pumpkin 4 1/4 cups white sugar 1 cup of tinned coconut milk

Cook pumpkin and 4 cups of the sugar in a heavy pot until the mixture is thick enough to fall away from the sides of the pan.

Add the coconut milk and the remaining sugar. Cook until the mixture reaches the soft ball stage. Remove from the heat and beat for 3-5 minutes with an electric beater on medium.

Serve cold with cream cheese.

Yield: Makes Lots

— 76 —

Pumpkin Candy

We discovered this delicous candy on a trip to Bahia in Northern Brazil where they make many different kinds of candies, many of which use coconut & are sold by street vendors.

2 cups sugar 1 cup water 2 cups canned or pureed pumpkin 6 cups grated coconut

Make a syrup of the sugar and water and cook for 20 minutes. Add pumpkin and coconut and continue cooking until the candy reaches a soft ball stage. Remove from heat and let stand until the next day. Drop from small spoon onto a pan lined with wax paper and let dry 2-3 days. In Brazil they put them out in the sun to dry for 2 days. Serve dusted with powdered sugar or in tiny paper cups.

— 78 — Pumpkin Seed Brittle

On a cool misty day there is nothing more fun than making a big batch of pumpkin seed brittle in the kitchen at the farm after going for a long walk through the fields and up over the hill and back.

1/3 cup sugar 1/4 cup water 1/2 cup fresh pumpkin seeds 1 tbsp. vegetable oil salt (to taste)

Preheat oven to 250 degrees F. In a large bowl, toss pumpkin seeds, vegetable oil and salt. Place on baking sheet and bake for about 1 hour or until brown, stirring occasionally.

In a large skillet, combine sugar & salt and mix well over medium heat stir until sugar is well dissolved and mixture becomes a deep caramel color. Stir in pumpkin seeds and blend until well coated. Pour onto a flat sheet of well greased foil. Allow the mixture to cool, then break into pieces and serve.

— 79 —

Our friends, Hazel and Dennis, grow and sell pumpkins every year and we are always surprised at all the colors and funny shapes.

This year they experimented with a special French pumpkin which is great for cooking. It makes a lovely stuffed pumpkin as well as this very interesting pumpkin butter.

About the second week of October Hazel and Dennis gather all the crop together on the front lawn so that they can cover them with a blanket in case of an early frost.

People drive up to the great display of pumpkins, chose the ones they want and put their money in a jar on the table. Everything is on the honor system.

After Halloween any pumpkins that are left over are tossed into the next field where the cows eat them up in no time.

— 82 — Pumpkin Apple Butter Submitted By: Susan

1 3/4 cups solid packed pumpkin 1 cup apple juice 1 cup peeled and grated apple 1/2 cup packed brown sugar 3/4 tsp. pumpkin pie spice

Combine all ingredients into medium sized saucepan and bring to a boil. Reduce heat to low and simmer for about 1 1/2 hours, stirring occasionally. Pour into a container and cover, chill until ready to serve.

Spreads well over bread and just about anything else.

Makes 3 Cups

Pumpkins are capable of growing extremely large with the proper attention and care. The world record pumpkin weighs 1689 lbs. The 2007 record pumpkin was grown in Rhode Island and weighed at the Topsfield Fair GPC in Topsfield, Massachusetts. The growth of enormous pumpkins being cultivated by hybridizing their seeds.

The largest pumpkins are really squash, Cucurbita Maxima. They were culminated from the hubbard squash genotype, crossed with kabocha- pumpkin types by enthusiast farmers through intermittent effort since the early 1800s.

Half Moon Bay, California, holds the annual Pumpkin and Arts Festival, drawing over 250,000 visitors each year and including the World Champion Pumpkin Weigh-Off. Farmers from all over the west compete to determine who can grow the greatest gourd. The winning pumpkin regularly tops the scale at more than 1200 pounds. (The world record pumpkin in 2007 was grown by Joe Jutras in Topsfield, Massachusetts.) Morton, Illinois, the self- declared pumpkin capital of the world, has held a Pumpkin Festival since 1966. The town, where Nestlé's pumpkin packing plant is located (and where 90% of canned pumpkins eaten in the US are processed).

— 83 — — 84 — Pumpkin-Walnut Flapjacks Submitted By: Steve Walton vegetable oil 1/2 cup finally chopped walnuts maple syrup 1 1/4 cups buttermilk 3/4 cup canned mashed pumpkin 1/4 cup sugar 3/4 tsp. vanilla extract 4 large eggs, separated 1/4 cup unsalted butter, melted 1 1/3 cups cake flour 1 3/4 tsp. pumpkin pie spice 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt

In large bowl mix buttermilk, pumpkin, sugar, egg yolks and vanilla then blend in melted butter. In a separate bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt. Slowly add dry ingredients to buttermilk mixture. In small bowl, use mixer to beat egg whites until peaks begin to form, and fold into the mix.

On a well greased skillet, begin to drop 1/3 cupfuls of batter into rows. Cook for around 1-2 minutes or until bubbles begin to appear. Flip gently and cook for 1 minute. Place on plates and cover with walnuts and maple syrup.

Makes 14 Pancakes

PICTURE OPPOSITE During the months of October and November our local diner makes these really wonderful pancakes. You can have them for breakfast (starting at 6:30) or lunch (finishing at 1:30). A visit to town is always planned with pancakes in mind.

— 85 — Pumpkin Fluff Dip Submitted By: Susan

1 (16 ounce) container whipped cream (5 ounce) box instant vanilla pudding mix 1 (15 ounce) can solid pack pumpkin 1 tsp. pumpkin pie spice

In a large bowl, mix all ingredients together (except whipped cream). Once done, slowly fold in whipped cream. Chill in fridge until ready to serve.

GREAT for dipping cinnamon graham crackers.

Yield: 32 Dips

Pumpkin Martini Submitted By: Terry McDonald ice 1 oz. chilled vodka 1 oz. vanilla liqueur 1 oz. of orange juice 1 tbsp. pumpkin puree pinch cinnamon a pinch of nutmeg

Fill a cocktail shaker with ice and add all the ingredients except the nutmeg. Shake well and strain into a martini or cocktail glass. Garnish with a sprinkle of nutmeg.

Yield: 1 Martini

— 86 —

Standard Cooking Measurements

Standard Cooking Measurements

#1 US MEASUREMENTS

DRY pinch = approx. 1/8 teaspoon 1 ounce = 1/16 pound = 28.35 g 1 peck = 8 quarts = 1/4 bushel 1 pound = 16 ounces = 453.6 g

LIQUID 1 dash = 6 drops 1 teaspoon = 1/3 tablespoon = 4.93 ml 1 tablespoon = 1/16 cup or 1/2 fluid ounce = 3 teaspoons = 14.79 ml 1 fluid ounce = 1/16 pint = 29.57 ml 1 cup = 8 fluid ounces = 16 tablespoons = 237 ml 1 pint = 2 cups = 473 ml 1 fifth = 757 ml 1 quart = 2 pints = 946 ml 1 gallon = 4 quarts = 3.78 l

ABBREVIATIONS cup = C ounce = oz quart = qt gallon = gal ounce = oz pint = pt pound = lb quart = qt tablespoon = T or Tbsp teaspoon = t or tsp

— 88 — Index

APPETIZERS 13 Baked Pumpkin Seeds, 18 Cornmeal/Chili/Pumpkin Goodies, 15 Pumpkin Seed Pesto, 17 Spice Pumpkin Seed Flat Bread, 19

BAKED GOODS 47 Pumpkin Bars, 50 Pumpkin Biscuits, 51 Pumpkin Bread, 49 Pumpkin Chip Muffins, 52 Pumpkin Cookies, 53 Pumpkin Log, 54 Pumpkin Molasses Cake, 55 Pumpkin Roll, 56 Pumpkin Seed Cheddar Muffins, 57 Pumpkin Seed Muffins, 58 Pumpkin Spice Cake, 61 Raised Pumpkin Muffins, 59 Special Pumpkin Bread, 60

CANDY 77

Pumpkin Candy, 78 Pumpkin Seed Brittle, 79

DESSERTS 63 Pecan Pumpkin Cheescake, 68 Pumpkin Custard, 65 Pumpkin Delight, 76 Pumpkin Oatmeal Cookies, 69 Pumpkin Parfait, 70 Pumpkin Pecan Pie, 71 Pumpkin Pie, 72 Pumpkin Pie with Apples, 67 Pumpkin Pudding, 73 Pumpkin Pudding Cake, 74 Pumpkin Walnut Cheesecake, 75 — 89 — HALLOWEEN 7

The History of Halloween, 8 The Jack-O'Lantern, 10

MEAT AND GAME 39 Beef Stew in a Pumpkin, 41 Feta-Stuffed Rack of Lamb, 43 Pasta with Pumpkin and Sausage, 44 Pork and Pumpkin Stew, 45 Pork w/ Pumpkin Seed Sauce, 46

OTHER 81 Pumpkin Apple Butter, 83 Pumpkin Fluff Dip, 86 Pumpkin Martini, 86 Pumpkin-Walnut Flapjacks, 85

SOUPS 21 Curried Pumpkin Soup, 26 Easy Pumpkin Soup, 29 Farmer's Pumpkin Soup, 23 Hot & Sour Pumpkin Soup, 27 Pumpkin Coconut Bisque, 29 Pumpkin Soup with Black Beans, 25 Pumpkin or Squash Cream Soup, 28

STANDARD MEASUREMENTS 87

Standard Cooking Measurements, 88

VEGETABLES & SIDE DISHES 31 Baked Pumpkin Slices, 36 Couscous & Pumpkin Seeds, 38 Lentils and Pumpkin with Khlii*, 37 Pumpkin Dumplings, 33 Pumpkin Gratin, 35 Pumpkin Souffle, 38

— 90 —