Varieties and Recipes

Varieties
Rock star, Ghost Rider, Jack O'Lantern, Rocket, Snowman (white pumpkin), Tom Fox, Aspen, Howden, Howden Big Boy, Jack-Be-Little, Connecticut Field, Howdy Doody, Munchkin

Eating Varieties (cooking)
Golden Hubbard, Spaghetti Squash, Turks Turban

Pumpkin Soup
Pumpkin Soup
Roasted Pumpkin Seeds
Pumpkin Soup
Pumpkin Pie Squares
Pumpkin Soup
Ingredients
3 tablespoons margarine or butter
2/3 cup chopped onion
1/2 cup diced green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups mashed pumpkin (fresh cooked or 1 - 16 ounce can)
1 (16-ounce) can cream-style corn
3 cups skim milk (or 1 cup nonfat dry milk crystals plus 2 1/2 cups water)

Preperation
Melt margarine or butter over low heat in large saucepan. Add onion and green pepper and cook slowly until softened. Add salt, pepper, pumpkin and cream-style corn. Cook 5 to 10 minutes on low heat. Stir often to keep from sticking. Add milk slowly while stirring. Cook just to boiling, stirring all the time. Serve hot. Makes 7 (one-cup) servings.
Ingredients
Pumpkin seeds
1 cup of oil
1 teaspoon salt

Preperation
Separate seeds from stringy fibers. Wash seeds thoroughly and dry at room temperature or in a warm oven for 3 to 4 hours. The seeds should be mature and well filled. Seeds may be hulled or left whole. To hull seeds in quantity, first break them up with a rolling pin, hammer or food chopper, then drop the seeds into a large container filled with water. Stir vigorously to bring all the kernels in contact with the water and to break the surface tension. Kernels will sink to the bottom; the shells will remain floating. After the kernels have dried, they may be roasted in a frying pan on low heat or toasted in a shallow pan in an oven set at 325 degrees F. Mix approximately 1 cup of oil and 1 teaspoon salt, if desired, and heat, stirring frequently to prevent scorching. The time will vary, depending upon their dryness. The hulled, toasted seeds can be used to replace nutmeats in baked goods or can be eaten as snacks. To roast whole seeds, toss dried pumpkin seeds with oil and/or salt and roast in an oven set at 325 degrees F. for 15-20 minutes, stirring frequently.
Ingredients
1 cup sifted flour
1/2 cup brown sugar
1/2 cup quick cooking rolled oats
1/2 cup butter or margarine

Preperation
Combine ingredients. Mix until crumbly, using electric mixer on low speed. Press into ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees F. for 15 minutes.

Ingredients
2 cups pumpkin
1/2 teaspoon salt
1 (13 1/2 ounce) can evaporated milk
1 teaspoon cinnamon
2 eggs
teaspoon ginger
3/4 cup sugar
1/4 teaspoon cloves

Preperation
Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake at 350 degrees F., for 20 minutes.

Ingredients
1/2 cup chopped pecans
2 tablespoons butter
1/2 cup brown sugar

Preperation
Combine and sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes or until filling is set. Cool in pan and cut into 2-inch squares. Makes 2 dozen.
Pumpkins R Us, Wasperton Farm, Barford near Warwick CV35 8EA     Telephone: 07976874999