The FareShare Menu October 28, 1998 French Pumpkin Soup - by Hallie du Preez Pumpkin Scones - by Hallie du Preez
	* Exported from MasterCook *   French Pumpkin Soup Recipe By : Enjoying the Art of Canadian Cooking Serving Size : 6 Preparation Time :0:00 Categories : FareShare Chat 007   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   3 tablespoons butter -- [45mL]   2 pounds pumpkin -- peeled [908g]   1/4 teaspoon grated mace -- [2mL]   1 cup water -- [250mL]   1 cup milk -- [250mL]   1/2 cup light cream -- [125mL]   1 1/2 teaspoons salt -- [7mL]   1/4 teaspoon pepper -- [1mL]   1/2 cup fried bread croutons -- [125mL] Dice the pumpkin. Melt the butter; add the diced pumpkin and the grated mace; stir. Cover and simmer over low heat for 20 minutes. Add water and milk and bring to a boil.Cover again and simmer for 10 minutes longer. Force through a sieve; add the cream, salt and pepper. Reheat just to the boiling point but do not boil. Serve with croutons. From Enjoying the Art of Canadian Cooking by Mme. Jehane Benoit; c1974; ISBN 0-919364-75-6. Hallie's comments: Madame Benoit was an institution in Canadian cooking circles for many years, appearing on radio and television as well as many fairs and exhibition across the country. She also wrote several cookbooks. The Canadian Governor-General made her an Officer of the Order of Canada in 1974. I had the pleasure of meeting her once and found her every bit the gracious lady she was reputed to be. I have not tried this recipe but have made other pumpkin soups. Formatted for MasterCook by Hallie du Preez Contributed to #FareShare IRC Chat, 28 October 1998, by allium.   - - - - - - - - - - - - - - - - - -     * Exported from MasterCook *   Pumpkin Scones Recipe By : Edmonton Journal Food Section Serving Size : 12 Preparation Time :0:00 Categories : FareShare Chat 007 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 tablespoon softened butter -- [15mL]   1/2 cup sugar -- [125mL]   Grated zest of 1/2 orange   3/4 cup steamed mashed pumpkin -- [175mL]   1 egg -- well-beaten   3 cups self-raising flour -- [750mL]   1/2 teaspoon nutmeg -- [2mL], optional   1/2 teaspoon cinnamon -- [2mL], optional Preheat oven to 425F [220C]. Grease a baking pan. Cream the butter, sugar and orange zest together in a bowl. Stir in the mashed pumpkin and the well-beaten egg. Sift the dry ingredients together and stir them into the pumpkin mixture. You can add a little milk if the mixture is too dry. Turn the dough out onto a lightly-floured surface and pat out to a thickness of 1 1/2 inches [4cm]. Cut rounds with a floured cutter or glass. Place the rounds closely together on the prepared pan and bake for 15 to 20 minutes or until golden brown. Always pack them close together for baking so that they rise well. From the Food section of The Edmonton Journal, 23 October 1996. Formatted for MasterCook by Hallie du Preez Contributed to #FareShare by allium.   - - - - - - - - - - - - - - - - - -