*  Exported from  MasterCook  *
                     PUMPKINS: SELECT, STORE AND PUREE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Info/Tips
   Amount  Measure       Ingredient -- Preparation Method
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   :          ***** NONE *****
   Selecting and storing: Pass on the jack-o'-lantern
   variety (too tough and stringy! ); for cooking, always
   choose a sugar pie pumpkin—a smaller, sweeter variety
   with a finer flesh. Select a crack- and soft-spot-free
   pumpkin with a rounded, dry stem. If the stem is
   blackened or moist, move on. Store in a cool dry
   place, uncut, for up to 1 month. If cut, wrap tightly
   and refrigerate up to 1 week. Buy canned. It’s an
   excellent alternative; just as pure, equally
   nutritious, and so quick and easy!
   Enjoying: Here’s the simplest way to prepare fresh
   pumpkin: Rinse, cut in half and scoop out seeds and
   stringy fibers. Place cut sides down in a baking pan
   with 1/4 in. water. Bake at 350F about 45 min. When
   cool, scoop out soft flesh and drain in a colander.
   Puree in a food processor, then drain again
   thoroughly. Use immediately or freeze up to 9 months
   in 1 c. containers for later use. (Even simpler, open
   a can!) Spice up the autumn air; get out your favorite
   pumpkin recipes, but reduce the fat: For pumpkin pie,
   use evaporated skim milk, not cream, and egg
   substitute instead of eggs, and buy a low-fat
   graham-cracker crust; for pumpkin bread, replace the
   oil with half as much prune puree and use egg
   substitute; or brew a warm, cozy pumpkin soup, using
   evaporated skim milk, not heavy cream! Slather pumpkin
   puree (canned or fresh) mixed with molasses (to taste)
   on a multigrain, nonfat toasted waffle for a
   nutritious breakfast, lunch or after-school snack.-by
   Mary Nagle with Teresa Yeykal
   Recipe By     : Mary Nagle at Prevention (Oct/96)
   From: Path <phannema@wizard.Ucr.Edu>  Date: Tue, 15
   Oct 1996 13:29:28 -0700 (
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