The Rural Voice, 1993-11, Page 38The versatile bounty of Fall
Summer lingers on with fall vegetables.
The Fall season brings to us its
own complement of special
vegetables.
Squash, pumpkins and turnips
are versatile and flavourful, as well
as being a boost to a healthy eating
plan.
Enjoy them in a variety of dishes
from soups to breads and desserts.
PUMPKIN ROLLS
1 cup scalded milk
1/4 cup butter
1 1/2 tsp salt
1/2 cup sugar
1 1/2 cups pumpkin
1 pkg. yeast, 2 tbsp warm water,
soak 5 minutes
Combine butter, salt, sugar, milk
and pumpkin. When lukewarm add
yeast and 3 cups flour. Mix well, then
add 3 more cups flour. Turn on
floured board and knead. Let rise
until doubled. Turn out on board and
knead, then shape into rolls and let
rise again. Bake at 375°F
SQUASH SOUP
1/4 cup butter or margarine
1 medium onion, chopped
2 cups mashed cooked squash
1 1/2 cups chicken stock
1 cup milk
34 THE RURAL VOICE
1 tsp salt
1/4 tsp pepper
1/4 tsp celery salt
1 cup light cream
1 tbsp parsley
Melt butter or margarine in large
sauce pan. Add onion and stir over
low heat until transparent about 3
minutes. Add mashed zucchini or
squash, chicken stock, milk and
seasoning. Bring to a boil, reduce
heat, simmer 15 minutes. Stir in
cream and parsley, but do not boil.
Adding flour makes it creamy.
SQUASH SUPREME
8 cups cubed squash
boiling salted water
1 cup crushed pineapple and juice
3 tbsp brown sugar
1/4 cup butter or margarine
dash of nutmeg
about 1/2 cup cream
Cook squash in salted water for 15
minutes or until tender. Drain well
and mash. Add next 4 ingredients and
enough cream to make squash the
consistency of mashed potatoes. Heat
thoroughly.
HOLIDAY TURNIP
1 turnip, cooked and mashed with
1 tbsp butter
6 apples pared and sliced
3/4 cup sugar, mixed with 2 tsp
cinnamon
1/3 cup flour
1/3 cup brown sugar
2 tbsp soft butter
In a buttered casserole put about
1/3 of the turnip in a layer. Cover
with apple slices that have been
dipped in the sugar and cinnamon
mixture. Repeat layers until all is
used. Mix flour, brown sugar and
butter until crumbly. Put on top of
casserole. Bake at 350°F 1 to 1 1/2
hours.
RUTABAGA DELIGHT
4 cups cooked mashed rutabaga
1 cup well drained applesauce
1/4 cup soft butter
1/4 cup lightly packed brown
sugar
1 tsp nutmeg
1 tsp salt
1/8 tsp pepper
1/2 cup fine dry bread crumbs
1/4 cup fine chopped brazil or
other nuts
2 tbsp butter, melted
Combine rutabaga and applesauce
in saucepan. Heat through. Add
butter, brown sugar, nutmeg, salt and
pepper. Mix well.
Place in 9x9" casserole dish.
Combine bread crumbs, nuts and
melted butter in small bowl, sprinkle
on casserole. Broil at 375°F until
topping is lightly browned.
HARVEST VEGETABLE
BAKE
4 small potatoes
4 carrots
4 parsnips
1 small acorn squash
1 small turnip
1 small zucchini
2 chopped onions
5 slices bacon
1/2 cup water
Peel all vegetables, cut carrots,
parsnips, turnips and zucchini in 2"
chunks. Leave potatoes whole. Cut
squash into wedges. Put in roaster
with 1/2 cup water.
Sautes onions and bacon. Pour over
vegetables. Bake in 350°F oven for