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Pumpkin Muffins
1 cup sifted flour 3/4 cups sugar 2 tap. baking powder 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. salt 1/4 cup butter 1 egg, beaten 1/2 cup canned pumpkin 1/2 cup evaporated milk 1/2 cup seedless raisins Sift the flour, 1/2 cup sugar, baking powder, cinnamon, nutmeg and salt together into a medium mixing bowl. Cut in the butter until mixture resembles commeal. Combine the egg, pumpkin, milk and raisins. Add to flour mixture and stir just until mixed. Fill greased muffin cups 2/3 full and sprinkle 1/4 teaspoon sugar over each muffin. Bake in 400 degree oven for 20 to 25 minutes or until brown. Yield: 16 muffins.
Steamed Pumpkin With Corn
1 small pumpkin Salt and pepper to taste Monosodium glutamate Butter 6 slices bacon 2 tbsp. chopped onion 16 oz. cream cheese 1 can whole kernel corn 2 tbsp. Worcestershire sauce Steam the pumpkin until tender, then drain and mash. Add salt, pepper, monosodium glutamate and butter as for mashed potatoes. Fry the bacon until crisp and chop fine. Fry the onion in the bacon drippings. Add the cream cheese and stir until melted. Add the pumpkin, bacon, corn and Worcestershire sauce and mix well. Pat mixture into a baking dish. Cover and keep hot until ready to serve. Yield: 8 servings.
Fluffy Ginger Pumpkin
1 ripe pumpkin Butter Salt and pepper to taste Sugar Pinch of ginger Wash the pumpkin and cut into quarters, discarding the seeds and fibers.
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