Pumpkin time.Pumpkin pumpkin, common name for the genus Cucurbita of the family Cucurbitaceae (gourd family), a group that includes the pumpkins and squashes—the names may be used interchangeably and without botanical distinction. C. dominates the desserts at this time of year, although it is equally good in sweet or savory savory, name for any plant of the genus Satureja, aromatic herbs and subshrubs of the family Labiatae (mint family). Commonly cultivated as border ornamentals or potherbs are two species of the Mediterranean region and surrounding areas: summer savory (S. dishes. Surely the major feasts of Thanksgiving, Christmas, and New Year's are incomplete without the flavor of pumpkin. Although we usually call pumpkin a vegetable, botanically it is a fruit, a member of the squash family. Native to North America North America, third largest continent (1990 est. pop. 365,000,000), c.9,400,000 sq mi (24,346,000 sq km), the northern of the two continents of the Western Hemisphere. , it is closely related to white scallop scallop or pecten, marine bivalve mollusk. Like its close relative the oyster, the scallop has no siphons, the mantle being completely open, but it differs from other mollusks in that both mantle edges have a row of steely blue "eyes" and , pattypan Pat´ty`pan` n. 1. A pan for baking patties. 2. A patty. , and golden crookneck summer squash. The "pumpkin" "that is purchased for pie pumpkin is often actually made up of the more richly flavored squashes, such as Delicious, or Boston Marrow See Marrow squash . An excellent source of vitamin A vitamin A also called retinol Fat-soluble alcohol, most abundant in fatty fish and especially in fish-liver oils. It is not found in plants, but many vegetables and fruits contain beta-carotene (see , a half cup of pumpkin provides more than 250 percent of the Recommended Daily Allowance (RDA RDA abbr. recommended daily allowance Recommended Dietary Allowance (RDA) The Recommended Dietary Allowances (RDAs) are quantities of nutrients in the diet that are required to maintain good health in people. ). It is a more moderate but good source of vitamin C vitamin C or ascorbic acid Water-soluble organic compound important in animal metabolism. Most animals produce it in their bodies, but humans, other primates, and guinea pigs need it in the diet to prevent scurvy. and fiber. The toasted seeds are excellent sources of protein, iron, and zinc. Use them in rice and vegetable dishes, salads, stir-fry, or ground for burgers and loaves loaves n. Plural of loaf1. loaves Noun the plural of loaf1 loaves loaf . Pumpkin recipes usually call for the spices cinnamon cinnamon, name for trees and shrubs of the genus Cinnamomum of the family Lauraceae (laurel family). Cinnamon spice comes chiefly from the Sri Lankan cinnamon (C. zeylanicum), now cultivated in several tropical regions. , cloves cloves symbolic of stateliness. [Plant Symbolism and Folklore: Jobes, 350] See : Dignity , and/or nutmeg nutmeg, name applied to members of the family Myristicaceae. The true nutmeg (Myristica fragrans) is an evergreen tree native to the Moluccas but now cultivated elsewhere in the tropics and to a limited extent in S Florida. for seasoning. These spices are irritating, and it is recommended they be used in small amounts, if at all; use half the amount or less in most recipes. Better yet, a combination of coriander coriander (kōr'ēăn`dər), strong-smelling Old World annual herb (Coriandrum sativum) of the family Umbelliferae (parsley family), cultivated for its fruits. and cardanon may be used in place of these spices, since they do not contain the negative components of cinnamon, cloves, and nutmeg. Highly spiced foods are best left off our menus. Pumpkin may be baked, boiled, or mashed mash n. 1. A fermentable starchy mixture from which alcohol or spirits can be distilled. 2. A mixture of ground grain and nutrients fed to livestock and fowl. 3. A soft pulpy mixture or mass. 4. and served as a vegetable with a little salt. It can be made into a creamy soup and served with hot garlic bread for a delicious winter's eve treat. Try these recipes for incorporating pumpkin into your meals.
PUMPKIN-ALMOND BREAD
1 1/2 CUpS whole-wheat flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 cup vegetable oil
2/3 cup brown sugar
1/3 cup granulated sugar
1 cup pumpkin puree
1 egg
1 T. grated orange rind
1/2 cup toasted chopped or
slivered almonds
Preheat the oven to 350[degree] F. Mix to
-gether the flour, baking powder, baking
soda, salt, and ginger. Beat the oil,
sugars, pumpkin, egg, and orange rind until
blended. Stir in the dry ingredients until
well mixed. Add the almonds. Turn into
an oiled and lightly flouted 8"x4"x2"
loaf pan. Bake for 1 hour, or until a tooth
-pick inserted in the center comes out
clean. Remove from the pan and cool on
a wire rack. Yield: 1 loaf.
PUMPKIN JUMBLES
2 cups whole-wheat flour
1 cup quick-cooking oats,
uncooked
1 tsp. baking soda
1/4 tsp. coriander
1/4 tsp. cardamon
1 cup margarine
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tsp. vanilla
1 1-lb. can pumpkin
1 cup raisins
Combine flour, oats, soda, and spices.
Cream margarine and sugars, add egg
and vanilla. Add flour mixture alternately
to pumpkin with creamed mixture. Fold in
raisins. Drop by teaspoon onto lightly
greased cookie sheets. Bake at 350[degree] F
for 20 minutes. Yield: 60 cookies.
PUMPKIN CAKE SQUARES
2 eggs, slightly beaten
1 30-ounce can pumpkin pie
mix
2/3 cup evaporated milk
1 cup walnuts or pecans,
chopped
1 yellow cake mix
1/2 cup margarine, melted
Combine eggs, pumpkin pie mix, and
evaporated milk, mixing thoroughly.
Pour mixture into 9"x 13" pan. Add nuts
to cake mix and blend. Sprinkle dry
mixture over pumpkin mixture and spread
evenly. Drizzle margarine evenly over
dry cake mixture. Bake at 350[degree] F for 45 to
55 minutes. Coo1 30 minutes. Serve
warm. Yield: 20 squares.
PUMPKIN PANCAKES
1 cup pancake mix
2 T. sugar
1/8 tsp. coriander
1/8 tsp. cardamon
1 egg, well beaten
1 1/4 cups milk
2 T. oil
1 cup pumpkin
Combine pancake mix, sugar, and
spices. Combine egg, oil, pumpkin, and
milk. Blend mixtures together, beating
until smooth. Bake on lightly greased hot
griddle, turning only once. Serve hot with
your favorite pancake toppings, such as
peanut butter and a fruit sauce. Yield: 12
four-inch pancakes.
PUMPKIN LEEK SOUP
1/2 pound fresh pumpkin or
banana squash, diced
1 medium potato, diced
2 T. margarine
1 small onion, sliced
3 cups chicken-style broth
1/2 tsp. garlic powder
1 cup water
1 16-ounce can unsweetened pumpkin
1 1/2 tsp. chopped parsley
1/2 cup leeks, thinly sliced
1 cup half and half
Salt to taste
In large saucepan, stir fresh pumpkin,
potato, and margarine over moderate
heat. As mixture begins to brown, acid on
-ion, and continue to stir until onion soft
-ens. Add broth, garlic, and water. Bring to
boil, reduce heat and simmer 35 minutes.
Add canned pumpkin, parsley, and
leeks. Simmer 20 minutes. Puree soup in
blender. Reheat in saucepan. Before
serving, stir in half and half. Season with
salt and serve hot. Yield: 8 servings.
NOTE: Soup may be served in a pumpkin.
Cut lid from pumpkin leaving the
stem for a handle. Remove pulp and
seeds. Melt 2 tablespoons of margarine
and brush it on the pumpkin interior.
Sprinkle with salt. Replace lid and place
pumpkin in a large pan. Bake at 400[DEGREE]
F for 20 minutes. Use as a soup tureen.
ROASTED PUMPKIN SEEDS
Separate seeds from pumpkin pulp,
but do not wash. For every 2 cups of
seeds, use 1 to 2 tablespoons vegetable
oil, and 1/2 to 1 teaspoon of salt. Combine
and spread out on a cookie sheet. Bake in
a 250[degree] F oven until the seeds are dry,
approximately 1 1/4 hours. Yield: 2 cups.
THANKSGIVING PUMPKIN
COOKIES
1/2 cup honey
1/2 CUp margarine, softened
1 egg, beaten
1 cup cooked pumpkin,
mashed
1 tsp. vanilla extract
2 tsp. baking powder
1/2 tsp. baking soda
2 cups whole-wheat pastry
flour, sifted
1 tsp. allspice
1 tsp. cinnamon or
substitute
1 cup raisins
1 cup nuts, chopped
Preheat oven to 375[degree] F. Cream
together honey and margarine in a large
bowl. Add egg and pumpkin, mixing well.
Add vanilla. Sift together baking powder,
baking soda, flour, allspice, and
cinnamon. Gradually mix into margarine mix
-ture. Fold in raisins and nuts. Drop by
teaspoon onto unoiled baking sheet, flatten
with back of a spoon, and bake until
lightly browned, 8to 10 minutes. Remove
from baking sheet and cool on wire racks.
Yield: about 2 dozen.
PUMPKIN PIE (no eggs)
1/2 cup brown sugar
4 T. flour
2 cups canned pumpkin or
cooked fresh pumpkin,
mashed smooth
1/2 tsp. salt
2 T. honey
1/2 tsp. vanilla
1/2 tsp. cinnamon
1 1/2 cups double strength re
-constituted nonfat milk
19-inch unbaked pie shell
Brown flour lightly in a heavy skillet,
stirring as it browns. Mix sugar and flour;
add to pumpkin. Combine all ingredients
and blend well. Pour into unbaked pie
shell and bake at 450[degree] F for 10 minutes,
then turn oven down to 325[degree] F and bake
for 30 to 40 minutes (or until set and light
brown in color).
Georgia E. Hodgkin, Ed.D., R.D., is an assistant professor at the School of Allied Health Professions, Loma Linda University Founded in 1905, Loma Linda University (LLU) is a private, Christian, coeducational, health sciences university located in Southern California 60 miles east of Los Angeles close to San Bernardino and near beaches, mountains, and the desert. . |
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