Page 6
The INDEPENDENT, November 2, 2011
Food for Thought
Pumpkins can be used for
much more than carving
After the colonists came to America, they used pumpkin in side dishes, desserts,
stews, soups, and even beer. They had a good idea when it came to baking with
pumpkin, but many of us would choose a pumpkin spice latté over pumpkin ale
(and save the ale for the stew).
When it comes to baking with pumpkin, sugar pumpkins, also known as pie
pumpkins, have the best flavor. While Jack-o-lantern pumpkins are grown for their
large shell, sugar pumpkins are grown for their flavorful insides. With a thicker
shell, these types of pumpkins are delicious when baked and have the tasty flavor
of their squash relatives.
When it comes to homemade soups and stews, sugar pumpkins also make de-
licious, edible bowls. Whether you want to add extra vegetables to your diet or sim-
ply want to add a decorative touch to your dinner table, add a few of these pump-
kins to your shopping list.
After baking just until the inside of the pumpkin is tender, each individual pump-
kin can be served as its own serving bowl. The baked pumpkin adds delicious fla-
vor to the other ingredients and can be eaten just as you would baked squash. As
cute, edible decorations, you might find that children who otherwise wouldn’t eat
squash as a side, will scoop out the roasted pumpkin with their stew or soup. The
Pumpkin Stew recipe includes more specific directions for baking pumpkin serving
bowls.
PUMPKIN STEW
Meanwhile, remove tops of pumpkins and set aside. Discard seeds and loose
fibers from inside. Place pumpkins on a large cookie sheet. Scoop stew into pump-
kins and replace the tops. Brush outside of pumpkins with remaining 2 T of oil.
Bake for 1-1/2 hours or just until the inside of the pumpkins are tender (do not
over-bake). Serve in bowls or on plates.
Note: If you like extra broth, add an extra cup or two of water.
Serves 6.
THAI PUMPKIN SOUP
It is unlikely that the Colonists used either curry paste or ginger in their soup,
nevertheless, this soup is warm and soothing; the ginger gives it a little kick.
2 T vegetable oil
2 small onions, chopped
3 cloves garlic, crushed
1 T finely grated fresh ginger
1 T Thai red curry paste
1 small pumpkin, peeled, seeded and cubed
1 can (13.5 oz.) coconut milk
3 cups chicken broth
2 tsp tomato paste
1 T freshly squeezed lime juice
Coriander and chili pepper flakes for garnish
(optional)
Heat oil in a large pot. Saute onions until translucent. Add garlic, ginger and cur-
ry paste and cook briefly. Add all remaining ingredients except lime juice, corian-
der and chili pepper. Bring to a boil, reduce heat and simmer, uncovered, for 20
minutes or until pumpkin is tender.
Remove from heat and let cool slightly. Transfer to blender and purée until
smooth. Add lime juice.
Serve garnished with coriander and pepper flakes, if desired.
Serves 4 to 5.
2 pounds beef stew meat
4 T olive oil, divided
6 cups water
4 beef bouillon cubes
1 can (14.5 oz.) diced tomatoes, not drained
4-6 medium potatoes, peeled and cut into 1-inch cubes
6 medium carrots, sliced
1 large sweet onion, diced
1 tsp pepper
1 tsp salt
6 sugar pumpkins
PUMPKIN SHEET CAKE with CREAM CHEESE FROSTING
This recipe serves 20-25 people and is great for a pot luck, or a large gathering
of any sort
Preheat oven to 350°F.
In a Dutch oven or other heavy pot, brown meat in 2 T oil. Add water, bouillon,
tomatoes, potatoes, carrots, onion, pepper, and salt.
Bring all ingredients to a boil. Cover and simmer until vegetables are tender.
Church Directory
V ERNONIA F OURSQUARE C HURCH
F IRST B APTIST C HURCH
Carl Pense, Pastor
850 Madison Avenue, Vernonia
503 429-1103
Sunday Worship Service: 10:30 a.m.
Children’s Sunday School
Pastor John D. Murray
359 “A” Street, Vernonia
503 860-3860
Sunday School 9:45 a.m.
Sunday Worship Service 11:00 a.m.
Wednesday Prayer Meeting 7:00 p.m.
S EVENTH D AY A DVENTIST
Larry Gibson, Pastor
2nd Ave. and Nehalem St., Vernonia
503 429-8301
Morning Worship, 11:00 a.m.
Sabbath School 9:30 a.m.
A SSEMBLY OF G OD
Wayne and Maureene Marr
662 Jefferson Ave., Vernonia,
503 429-0373
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m
S T . M ARY ' S C ATHOLIC C HURCH
Rev. Luan Tran, Administrator
960 Missouri Avenue, Vernonia
503 429-8841
Mass Sunday 12:00 Noon
Religious Educ. Sunday 10:30 a.m.
V ERNONIA C OMMUNITY C HURCH
Ralph Young, Pastor
957 State Avenue, Vernonia
503 429-6790
Sunday Bible Classes 9:00 a.m.
Family Praise & Worship 10:30 a.m.
Wednesday Prayer 6:30 p.m.
Thursday Laadies Study 7:00 p.m.
Nursery 10:15 a.m.
Vernonia Community Preschool
2-1/4 cups pumpkin puree
3 cups sugar
1-1/2 cups oil
6 eggs, slightly beaten
3 cups flour
1 T baking soda
1 T ground cinnamon
P IONEER B APTIST F ELLOWSHIP
1/2 tsp salt
John Cahill, Pastor
939 Bridge Street, Vernonia
503-429-1161
www.pbfalive.com
Sunday School 9:30 a.m.
Sunday Morning Worship 11:00 a.m.
Thursday Prayer 7:00 p.m.
N EHALEM V ALLEY B IBLE C HURCH
Gary Taylor, Pastor
Grant & North Streets, Vernonia
503 429-5378
Sunday School 10:00 a.m.
Morning Worship 11:00 a.m.
Nursery available
Wednesday Service 7:00 p.m.
V ERNONIA C HRISTIAN C HURCH
C HURCH OF J ESUS C HRIST
OF L ATTER D AY S AINTS
Sam Hough, Minister
410 North Street, Vernonia
503 429-6522
Sunday School 9:45 a.m.
Sunday Worship 11:00 a.m.
(meets in Youth & Family Center)
Various Home Group Meetings
Marc Farmer, Branch President
1350 E. Knott Street, Vernonia
503 429-7151
Sacrament Meeting, Sunday 10 a.m.
Sunday School & Primary 11:20 a.m.
Relief Society, Priesthood and
Young Women, Sunday 12:10 p.m.
Preheat oven to 350°F.
In a mixing bowl, combine pumpkin, sugar, and oil. Beat in
eggs. Add flour, baking soda, cinnamon and salt. Mix just until
blended.
Pour batter into a greased 15 in. x 10 in. x 1 in. jelly roll pan.
Bake 40 minutes or until cake tests done. Cool completely before
frosting.
Cream Cheese Frosting
8 oz. cream cheese, softened
5 cups confectioners’ sugar
3-4 T milk
1 tsp vanilla
Beat together cream cheese, sugar, milk and vanilla. Spread
over cake.
HOMEMADE PUMPKIN SPICE LATTÉ
If you like pumpkin spice lattés and can’t afford to buy one
every day, you might want to try the recipe below. Depending on
the quality of your coffee and whether or not you grind it fresh,
this pumpkin spice latté is quite tasty.
Please see page 21