I guess this is my last of my biweekly columns before Thanksgiving. Can't believe it's almost Christmas.
As I work, the leaves are still beautiful and blazing, even though falling. My grandsons were here and got the deck cleared of debris and the table and chairs covered for the rough months ahead. There have been fires in our fireplace; in fact, one is going right now. The house smells so good and feels so cozy.
By the way, the plumber is here, also! Every year about this time, for whatever reason, we have a gigantic back-up in the kitchen. After a day of high-power drain cleaner doing nothing, we determined this is a biggie! So, our very own "Joe, the plumber" is here — our hero!
Last week, I scooped pumpkin seeds and roasted them. Then I cooked the pulp in the microwave — put water in the bottom of a dish with the pumpkin and heated 10 to 15 minutes. Then, I scooped the pulp out of the pumpkin (the face type) and mashed it. It's good to eat with butter, salt and pepper, or to season for that holiday pie. I felt very "green" using every edible part of those orbs.
Stella Manning, of Lititz, sent these pumpkin recipes to enjoy now that the air is crisp. Try one for your Thanksgiving festivity along with the other desserts. Stella, a longtime contributor, wrote that her husband died recently at 93. They had been married 72 years. Our condolences to you, Stella. It is kind of you to still think of this column. AUTUMN PUMPKIN CAKE 1 box white cake mix, no pudding
¾ cup sugar
½ cup oil
1 cup fresh or canned pumpkin
¼ cup water
1 teaspoon
4 eggs
Mix ingredients together. Bake in greased tube or oblong pan at 350 degrees for 45 minutes. Ice with your favorite frosting. RUMMY PUMPKIN BREAD 2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
1 cup chopped nuts
1½ cups oil
4 eggs, well-beaten
2 cups [mashed] pumpkin
1 cup raisins, softened in 4 tablespoons war [dark] rum
Sift flour. Add sugar, baking powder and soda, salt and cinnamon. Stir in nuts. Make a well and add oil, eggs and pumpkin. Stir until blended. Add raisins. Bake at 350 degrees in 2 oblong pans, or 5 or 6 small ones. Bake until toothpick inserted in center pulls out cleanly.
We have an answer to Patty Kile's question of last column, answered by Patty herself! Dear Linda: Thanks for the write-up about the tomato pie in Sunday's paper. A neighbor had the recipe from the lady we visited. Her directions would give a new cook a challenge. Then I found some other recipes that are similar, so I've answered my own question! Included is the Tomato Pie from the Internet. The directions are clearer.
— Patty Kile
TOMATO PIE 4 to 6 large ripe tomatoes
1 (9-inch) unbaked pie crust
½ teaspoon salt
½ teaspoon black pepper
¼ cup thinly sliced fresh basil leaves, divided
1 cup mayonnaise (or reduced-calorie mayonnaise)
2 cups shredded cheddar, mozzarella or Parmesan cheese
Preheat the oven to 375 degrees. Bring a large pot of water to boil; set a bowl of ice water nearby. Drop the tomatoes in the boiling water for about 30 seconds. Remove with a slotted spoon and place into the ice water. Peel the skins from the tomatoes. Slice off the stem-side tops, turn the tomatoes upside-down over the sink and gently squeeze to remove the seeds. Cut the tomatoes into thick slices, removing any remaining seeds, if necessary, and drain on paper towels.
Line the crust with foil and pie weights or dry beans. Bake for 10 minutes; then remove foil and weights and continue baking 5 to 10 more minutes, or until crust is golden. Remove from oven and reduce heat to 350 degrees.
With additional paper towels, pat the tomatoes as dry as possible. Cover the bottom of the pie crust with a layer of tomato slices. Sprinkle lightly with salt, pepper and basil. Arrange another layer of tomatoes and sprinkle again with salt, pepper and basil. Top with remaining tomato slices and sprinkle with remaining salt, pepper and basil. In a small bowl, stir the mayonnaise and cheese. Spread evenly over the pie. Bake for 30 to 40 minutes, or until the top of the pie forms a golden-brown crust. If the edges start to get too brown, top with a piece of foil with an 8-inch circle cut out of the center. Serve warm. Serves 8.
Now, this next one sounds like a custard to me! Dear Linda: Here is a recipe that I have been making for years. It's from the "More With Less Cookbook." This may be the one that Patty Kile is looking for — tomatoes, cheese and custard in a pie.
— Maria Myer, Manheim TOMATO QUICHE Place in pie shell: 2 cups chopped or sliced tomatoes. Sprinkle with ½ teaspoon basil, 1 teaspoon salt, 1/8 teaspoon pepper, ½ teaspoon sugar and 4 scallions, chopped. Spread over tomatoes ½ cup grated Swiss cheese and ½ cup grated cheddar cheese.
Combine 2 eggs, slightly beaten, 2 tablespoons flour and 1 cup evaporated milk. Pour over cheese and bake at 375 degrees for 40 to 45 minutes or until set.
Cool 5 minutes before serving.
Have a happy Thanksgiving.
Please send recipes, requests and tips to me in care of Recipe Exchange, Sunday News, P.O. Box 1328, Lancaster, PA 17608-1328; and include your name, address, telephone nuber and complete recipe instructions; my e-mail address islccollingwood@aol.com; please include the same info.
