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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Sep 28, 1994
Page
15
Easy game day bites blend a beef and biscuit bake with playful flower pot desserts. Hamburger biscuits bake at 400 degrees until golden, then cheese melts over meat. Ice cream pots use crushed cookies and decorative flowers for festive servings.
A Lone Star area farm wife Bertie Lou Metsker shares kitchen tips and recipes. She outlines a peanut butter cup treat using graham crackers margarine peanut butter and chocolate plus a cinnamon roll style bake with hot roll mix margarine sugar and cinnamon. The piece ends with family cooking memories and lineage.
Rinse pumpkin seeds to remove strings and flesh, dry, and roast at 250 degrees Fahrenheit for several hours on a sheet with a little oil and seasonings such as tamari soy sauce plain salt or sea salted mix. Stir occasionally until crisp, then cool and hull or leave whole.
A Lawrence Gazette feature highlights two squash branches Cucurbita pepo and Cucurbita maxima with varieties like yellow crookneck zucchini acorn butter nut and Hubbard. It notes year round availability right now for winter squash and pumpkins from markets and patches. Practical tips include substitutions for pies and soups and that spaghetti squash needs a light sauce. It emphasizes bulk size signals sweet flesh and that gourds keep well unless nicked or bruised. Recipes preview includes hot soup biscuits and roasted seeds as a playful bonus.
Plan to use fresh pie pumpkins for puree as they are smaller sweeter and less watery than jack o lanterns. Cut open remove seeds steam or bake until tender then scoop flesh puree in a processor and refrigerate or freeze in portions. Save the reserved liquid for soup stock and roast the seeds for a snack. Butternut or Hubbard squash offer easy substitutions with similar sweetness. One pound of raw pumpkin yields about one cup of puree.
Readable recipe fragments describe a pumpkin and tomato bisque with butter onions stock and canned tomatoes plus a squash bisque variant with barley garlic bay leaf marjoram thyme allspice scallion Pickapeppa sugar and sherry and a biscuit dough using pumpkin puree orange zest butter flour sugar and baking powder detailed steps cover sauté simmer blend strain and serve hot with optional garnishes.
Cream butter sugar and pumpkin then add flour baking powder and soda cinnamon and salt. Stir in vanilla caramel chips nuts and cherries. Drop by teaspoon on greased sheet and bake at 375 for 12 to 15 minutes yielding about 5 dozen cookies.
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