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Pumpkin
Bread |
| 3
cups sugar
2 tsp baking soda
1 tsp cinnamon
1 cup vegetable oil
2 cups Jersey Fresh pumpkin, peeled, cooked and pureed
1 cup nuts (walnuts, pecans), chopped
raisins, if desired
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3 1/3 cups flour
1½ tsp salt
1 tsp nutmeg
2/3 cup water
4 Jersey Fresh eggs, beaten
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Sift
all dry ingredients together in large bowl. Depress center and pour in vegetable
oil and pumpkin. Mix. Grease and flour 2 loaf pans. Bake at 350 degrees
one hour or until toothpick comes out clean. Cool 10 – 15 minutes
in pans. Turn onto cooling rack.
Contributed
by: Connie Myers, Washington, NJ
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Curried
Pumpkin Mushroom Soup |
2
cups Jersey Fresh pumpkin puree, cooked
½ pound mushrooms, sliced
2 TBS butter, unsalted
1 TBS curry powder
1 TBS Jersey Fresh honey
pinch grated nutmeg
salt & pepper
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2
TBS flour
½ cup Jersey Fresh onions, chopped
3 cups chicken stock
1 cup heavy cream
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Cook mushrooms
and onion in butter over moderate heat for 3 minutes. Add flour and curry
powder. Cook 5 minutes over low heat. Remove from heat and add stock in
a steady stream, whisking as you go. Stir in the pureed pumpkin, honey,
nutmeg and salt and pepper to taste. Simmer 15 minutes, stirring occasionally.
Stir in cream. Before serving, reheat soup until hot, but do not allow
to boil.
Contributed
by: Eileen O’Connor, Ewing, NJ
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