Tuesday, March 14, 2017

Recipes by Patti Page: Pumpkin Pie Supreme; Sauteed Pumpkin Italiano

Patti Page's Pumpkin Pie Supreme

1 - 9-inch prepared pie crust
1 1/2 cups mashed cooked pumpkin (canned)
2/3 cup light brown sugar
1 tbsp. sweet sorghum (or molasses)
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg (or allspice)
pinch salt
1/2 tsp. finely grated lemon (or orange) rind, optional
2 eggs, separated
2 cups milk (or 1 3/4 cups milk plus 1/2 cup heavy cream)

Line 9-inch pie plate with pastry. In mixing bowl combine pumpkin, brown sugar, sorghum,, spices, salt and lemon rind; blend well.

In separate bowl, beat egg yolks until light. Add egg yolks and milk to pumpkin mixture, stirring well.

Beat egg whites until stiff, fold into pumpkin mixture. Pour filling into unbaked pie shell. Bake in preheated 450 degrees F. oven 10 minutes; reduce oven to 325 degrees F., continue baking 35 minutes longer (or until a silver knife inserted in center of filling comes out clean. Serve slightly warm, plain or with a slice of aged Cheddar or topped with sweetened, chilled whipped cream (plain or flavored with minced candled ginger). Serves 8.

Cooks can jazz up this all-American classic by adding chopped pecans (3/4 cup) or spiking the filling with booze (3 tablespoons brandy). Vary the pastry using a ginger snap or graham cracker crust. Reduce milk by 1/2 cup and cook filling in top of double boiler until thick. Cool slightly before pouring into pie shell. For an added "gingerly" touch, top pie with ginger-flavored (finely minced candied ginger) soft meringue and oven-bake until meringue is golden brown.

Patti Page's Sauteed Pumpkin Italiano

1 small yellow onion, peeled and sliced
1/2 pound sweet Italian sausages, cut in one-inch pieces
1 tablespoon butter (or cooking oil)
1 pound pumpkin (or yellow crookneck or zucchini squash)
1/2 teaspoon salt
Fresh ground pepper to taste

Saute onion and sausage in butter (or cooking oil) until sausage is lightly browned. Pour off excess fat.

Peel cleaned pumpkin (or squash) cut into large pieces. Put into skillet with onion-sausage mixture adding salt and pepper. Cook over low heat until pumpkin becomes mushy, stirring often. Serve as meat accompaniment or toss with hot cooked noodles or rice. Serves 4.

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