Page 6B—MIRR0R>HERALD—Thursday, November 10, 1077
What To
Do With
Pumpkins
By B. York Klker,
N. C. Department
of Agriculture
Pumpkins were being
grown by tite Indians in
North America when the
first colonists landed in
this country. The following
verse indicates how the
early settlers used pum
pkins; “For pottage, and
puddings, and custards,
and pies. Our pumpkins
' and parsnips are common
- supplies. We have pump
kins at morning and pump
kins at noon; If it were not
for pumpkins, we should be
■ undoon.”
Piles of pumpkins
' brighten the landscape all
across the North Carolina
'' countryside and reveal a
plentiful harvest. Many of
'-the pumpkins may have *
turned into artistic ]ack-o-
' lanterns, but there will be
'-plenty remaining for
'-eating pleasures.
Buying tips remind us to
' look for well matured, not
broken or cracked, pump
kins, which are free from
’ soft rot and excessive
scarring. The color should
be a rich orange. Basic
cooking dlrectlona are to
halve or quarter the pump-
- kli), remove the seeds and
stringy portions, cut into
small pieces, and then cut
off the rind. Cook covered
in a very small amount of
lightly salted boiling water
for 26-30 minutes.
(Pumpkins are watery
vegetables similar to
squash and require little
additional water.) When
pumpkin has cooked until
tender, drain, if necessary,
to remove excess liquid.
Mash well and use as de
sired. One five pound
pumpkin yields about four
and one half cups of
mashed cooked pumpkin.
Mashed pumpkin can be
reheated with butter and
seasonings, then served as
a vegetable. Although
pumpkin pies are tradi
tional, the early settlers
knew enjoyment need not
be limited to pies.
A friend shared her
Pumpkin Freese recipe,
' which would add an
elegant touch to a holiday
meal. A speciality in cne
suea of North Carolina is
the Pumiricln Marmalade
similar to the recipe
secured from the Bxten-
, Sion Service. Even though
the Roasted Pumpkin
Seeds recipe has not been
tested yet by the Tarheel
lOtchen home economist.
It sounds like a fun recipe
' for the younger set
PUMPKIN FREEZE
.' 86 glngersnaps for crust
3 cups cooked, sieved
pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
teaspoon nutmeg
Vi gallon vanilla ice
■; cream, softened
Prepare glngersnapa for
crust by crushing in
.blender or with a rolling
: pin. line a IS” x F’ x 3”
‘ glass dish with half of the
gtaigersnap cnimbs. Re-
serve remaining crumbs.
'I'.Mlx cooked pumpkin with
" .sugar, salt, and spices.
.: Fold pumpkin mixture into
b'softened ice cream ualng
‘•low speed on mixer.
j^wead half of the pumpkin
^ mixture in the crumb-lined
.-dish. Spread with moat of
the reserved crumbs and
.add another layer of the
pumpkin mixture. Sprinkle
I'^ a taw remaining ginger
‘'' crumbs on top. Freese. CUt
Into 16 squares tor serving.
.: Oamlsh with whipped
. cream, cherry or nuts as
desired.
d-oOo-
(Please Turn To Page 7B)
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W-D BRAND U.S. CHOICE BONELESS BOTTOM
ROUND ROAST, t. M**
W-D BRAND U.S. CHOICE BONELESS EYE OF
ROUND ROAST, l. M**
W-D BRAND U.S. CHOICE BONELESS
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W-D BRAND EXTRA LEAN
GROUND BEEF. l. M'*
W-D BRAND U.S. CHOICE SHORT
RIBS OF BEEF., l. 99<
WAY SAVINGS!
EVERYDAY LOW PRICES on National Brands,
plus big savings on our own Company
Products: Astor, Thrifty Maid, Dixie Darling, etc.
DEEP CUT WEEKLY SPECIALS on items your
family uses most!
W-D BRAND U.S. CHOICE BEEF trimmed by
the Beef People for more meat you can eat
and less scraps to throw away 1
miim
'^CHUCK
ROAST
9
W-D BRAND U.S. CHOICE
FRESH
WHOLE OR
RIB HALF
PORK LOIN
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FREE)i
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FRESH CENTER CUT
PORK CHOPS.. L.
FRESH ECONOMY CUT
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ARMOUR'S GOLDEN STAR
CANNED HAM. ''iS'
CAROLINA PRIDE UlCED
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MEATY PORK FEET. TAILS OE
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HICKORY SWEET
SLICED BACON
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W-D BRAND U.S. CHOIG
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HORMEl OR ARMOUR STAR
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W-O BRAND
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TASTI.O-SEAFIlLnOF
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TASn-O-SEA FILLET OF
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W-O BRANO 1-3 LB. AVC. BRAUN-
SCHWEIGER... L. 79<
W4> BRAND
SL. BOLOGNA.. Vk%' 79’
W-O BRANO REGULAR OR BEEF
FRANKS 79’
CAROLINA PRIDE
FRANKS V*K°o" 79’
HOUY FARMS
CHICK. FRANKS ;k^g 79’
DAIRY BUYS
SLICED W-D IRANO
BEEF LIVER.... l. 59’
RED
GRAPES
HARVEST
FRESH
EMPEROR
HAEVEST FRESH
COCONUTS..2 Fc
HARVEST FRBH
CAULIFLOWER, hsi
HARVEST FRESH SELECT RAKING
POTATOES...4 L.
HARVEST FRESH SWEET YELLOW
ONIONS 3 a
HARVEST FMSH IDAHO
POTATOES.. 15 i!;
ORANGE JUICE. o?s 99’I
HARVEST FRESH WUTERN 1
BART.PEARS11 fo. 99’
HARVEST FRESH RED
RADISHES...2 49’
HARVEST FRESH
MUSHROOMS.. 69’ |
HAEVEST FRtSHSWSn
POTATOES...4 L.S 88’
COOL BUYS FROM YOUR FROZEN FOOD DEPARTMENT!
suramuMO
'COHAGE
CHEESE
1109
LI.
SUPSRBRAI
SOUR CREAM..
. PKO.
PIllSBLMY (4 PACK) tUniEMILK
BISCUITS....4
KRAFT
PARKAYQTRS.. AT
39’
69’
SUPPERS
WAFFLES..
★ VEAL PARMESAN,
★ TURKEYS GRAVY.
A SALISBURY STEAK,
★ BEEF STEW.
A CMCKBf/DUMPUNGS I
OR I
A MACARONI B CHEESE I
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DINNERS
59’
TOPPING ”cS? 59’
SUPERMANO PLXME BARS OR ASSORTED POPS
NOVELTIES.. 12 F?G 79’
•ANQUn TURKEY. BEEF OR SAllSRUtV STEAR
I PKGS.
MORMNO STAR FARMS BREAKFAST LINKS.
BREAKFAST PATTIES OR IREAKPAST
I OX.
PKG.
STRIPS.
99’
★ TURKEY,
★ SAUSIUIIYS1IAK,0R
★ CHOPfEDREEF
SEA-PACK IN BATTER. ..ROUND OR PANT All
SHRIMP ;k‘S
DIXIANNA TWIN PACK
PIE SHELLS... 3
BANOUfT CMCKEN. TURKEY OR SEEP
P0TPIES....4yoV
BANQUET
FRIED
CHICKEN
LB. PKG.
SHOUTRINO FRENCH PflWD
POTATOES.... 89’
TASTE-O-IEAPXIETSOP
PERCH
PSTRITZ AUVARWTMS
CODBURS.... tS: S9‘
WINN - DIXIE HELPS YOU EAT BETTER FOR LESS
CEI!133bB@m J
mTSAN Ml PUIPIXI^
• APPLES,
SWEET JUia
'•ORANGES, OR
nosiM
>WHITE GRAPEFRUIT
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