Quoting Ruth Haffly to Jim Weller <=-

I made a pumpkin roll yesterday for Steve's birthday.

We had bought a second sweet pie pumpkin a couple of weeks ago.
Roslind used half to make cream cheese pumpkin squares which had a
pie crust base. I took a plate full to weork where they were well
received.

She froze the other half and last week I made another pumpkin soup.
I microwaved it on a plate, cut side down, for 8 minutes and it was
really easy to peel after it cooled down. I then cubed it and got
out the soup pot. This batch had pre-cooked black beans, fresh
tomatoes, allspice and curry powder in it along with the usual
onion, garlic, ginger and celery.



Cheers

Jim


... Corn syrup costs more when it gets relabelled "vegan honey".

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Hi Jim,

I made a pumpkin roll yesterday for Steve's birthday.

We had bought a second sweet pie pumpkin a couple of weeks ago.
Roslind used half to make cream cheese pumpkin squares which had a
pie crust base. I took a plate full to weork where they were well received.

I gather that you brought home an empty plate. (G) That was usually the
case when I'd send treats in to work with Steve.

She froze the other half and last week I made another pumpkin soup.
I microwaved it on a plate, cut side down, for 8 minutes and it was
really easy to peel after it cooled down. I then cubed it and got
out the soup pot. This batch had pre-cooked black beans, fresh
tomatoes, allspice and curry powder in it along with the usual
onion, garlic, ginger and celery.

Sounds interesting. We brought a pumpkin back from NY in September;
Steve's sister's garden had a crop of volunteers so she let us take one.
It's still sitting on our counter but probably some time this week I'll
cut it down and cook it. We cook it in the pressure cooker (will try the "Instant Pot"--ours is not the name brand--pressure cooker feature) for
this one. The pumpkin will then go into the freezer for future goodies
but I'll probably hold out enough to make a pie.

... Corn syrup costs more when it gets relabelled "vegan honey".

Wonder how many suckers fall for that. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It's as easy as 3.1415926535897932384626433832795028841!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Roslind used half to make cream cheese pumpkin squares which had a
pie crust base. I took a plate full to work where they were well received.

I gather that you brought home an empty plate.

I did indeed.

pumpkin soup / This batch had pre-cooked black beans, fresh
tomatoes, allspice and curry powder in it along with the usual
onion, garlic, ginger and celery.

Sounds interesting.

Cubed, not pureed, pumpkin (or other winter squashes) and tomatoes
go together very nicely in soups with Mexican, Caribbean (Hispanic or
English) or Indian seasonings. They can be meaty or vegetarian. You
don't really need a recipe,just check out the contents of fridge
and pantry and wing it.

More dishes using lemon balm:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus Salad with Orange Vinaigrette
Categories: Salads, Dressing, Condiments
Yield: 12 Servings

1/4 c Red wine vinegar
1/4 c Orange juice
2 tb Grated orange peel; no
-white attached
2 Garlic cloves; chopped
1 tb Finely chopped fresh ginger
1 tb Dijon mustard
1 tb Finely chopped tarragon
1 ts Finely chopped lemon balm,
-lemon thyme or
-lemon verbena
1 c Olive oil
Salt, freshly ground black
-pepper & sugar
3 lb Asparagus

In a medium bowl, whisk together the red wine vinegar, orange
juice, orange peel, garlic, ginger, mustard, tarragon, and lemon
balm. Slowly whisk in the olive oil until thick. Add salt, pepper,
and sugar to taste. Peel the asparagus if larger than a pencil.
Cut off any woody ends. Place in a large frying pan of boiling
water, being sure that the water covers. (Cook in batches if
necessary and bring the water back to the boil with each batch.)
Boil 3 to 5 minutes until tender. Drain. May be done ahead to this
point. Pour salad dressing over asparagus and serve hot or cold.

Recipe by: Nathalie Dupree

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Ravioli with Shallots and Lemon Balm (Tuscan)
Categories: Italian, Pasta, Sauces
Yield: 4 Servings

THE DOUGH
1 c Unbleached white flour
4 tb Extra-virgin olive oil
1/2 c Semolina flour
1/4 ts Salt
Cold water
THE FILLING:
Broccoli florets from
1 lb Broccoli
1/4 ts Fresh grated nutmeg
1 tb Minced shallot
2 tb Extra-virgin olive oil
8 Leaves lemon balm, minced
THE SAUCE:
2 tb Extra virgin olive oil
2 lg Shallots; peeled,minced
1 md Carrot; scraped, minced
1 sm Celery stalk; remove
Strings and mince
1 c Vegetable broth
2 tb Fine-ground polenta
Salt and pepper
16 Leaves lemon balm

Place all the ingredients for the dough in a large bowl. Using
your hands, mix until well blended, adding water as needed to
create a soft, springy dough. Rub some olive oil on the dough and
in an oiled bowl covered with a dish towel, let the dough rest for
30 minutes.

Meanwhile, cook the broccoli florets in boiling salted water until
tender. Drain and chop finely. Add the remaining filling
ingredients and blend well.

Roll the dough into a 12-inch Square approximately 1/8-inch thick.
Using a juice glass or ravioli cutter, cut 12 3-inch diameter
circles. Fill each circle with 1 teaspoon broccoli filling, making
sure to place the filling only on one half of the circle. Using
your finger or a small pastry brush, moisten the outer rim of the
circle with water. Fold the ravioli in half and press shut.

To make the sauce, heat the oil in a skillet and saute the
shallots, carrot, and celery over low heat for 7 minutes or until
soft. Add the broth and whisk in the polenta, stirring to create a
soupy paste. Season with salt and pepper. Chiffonade the lemon
balm leaves by shredding finely with a sharp knife.

Cook the ravioli for 6-8 minutes in a large pot of boiling salted
water. Remove carefully with a slotted spoon to a heated platter.
To serve, spoon 2 tablespoons sauce onto each of 4 plates, top
with a few slivers of lemon balm chiffonade, and arrange three
ravioli in a triangular pattern.

Make ahead: Both the filling and the sauce can be made 6 hours in
advance and refrigerated.

Reserve the broccoli stems for another recipe.

Recipe from Solo Erdura by Anne Bianchi
Posted by Pat Hanneman 3/98

MMMMM

Cheers

Jim


... You can fry anything if you have enough batter.

___ Blue Wave/QWK v2.20
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Hi Jim,

Roslind used half to make cream cheese pumpkin squares which had a
pie crust base. I took a plate full to work where they were well received.

I gather that you brought home an empty plate.

I did indeed.

Those are the times you need to take one for yourself at home, just to
make sure you get one. (G) I've done a pumpkin bar recipe a few times;
it has a cream cheese frosting--optional, but it tastes so much better
with, than without.

pumpkin soup / This batch had pre-cooked black beans, fresh
tomatoes, allspice and curry powder in it along with the usual
onion, garlic, ginger and celery.

Sounds interesting.

Cubed, not pureed, pumpkin (or other winter squashes) and tomatoes
go together very nicely in soups with Mexican, Caribbean (Hispanic or English) or Indian seasonings. They can be meaty or vegetarian. You
don't really need a recipe,just check out the contents of fridge
and pantry and wing it.

Right now our fridge is full of chicken off the bone and ingredients for broccoli salad. Steve volunteered to cook tonight for the VFW;
ordinarily I'd be doing more of the prep work but am a bit under the
weather today. I think I ate something that disagreed with me last night
but am feeling better than I was earlier today. Still, I don't want to
handle food that others will be eating, just as a precaution.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)