Pumpkins: Select~ Store & Puree
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Pumpkins: Select~ Store & Puree
  Purees  
Last updated 6/12/2012 1:19:22 AM. Recipe ID 50667. Report a problem with this recipe.
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      Title: Pumpkins: select~ store & puree
 Categories: Info/tips
      Yield: 1 Servings
 
 
  :          ***** 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
  
  




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Recipe ID 50667 (Apr 03, 2005)

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