HOME ECONOMICS

HOME ECONOMICS stirring well. Press mixture into bottom of a 9-inch square pan. Bake at 350 degrees F for 10 minutes; let cool. Combine pumpkin, brown sugar, cinnamon, ginger, cloves, and salt, stirring until blended; fold in ice cream. Pour mixture into prepared pan. Cover and freeze 8 hours. If desired, serve with sweetened whipped cream, and sprinkle with pecans. Yeild: 9 servings. Pumpkin-Pecan Bread American Heart Association This Moist, flavorful bread is a winner any time of the day. It makes an especially good snack. 3 1/2 cups flour 2 teaspoons baking soda 11/2 teaspoons salt 11/2 teaspoons cinnamon 1 teaspoon nutmeg 1 cup sugar 1 cup oil 4 eggs (or 8 egg whites or egg substitute equivalent to 4 eggs) 2/3 cup water 2 cups canned pumpkin 1 cup chopped pecans Sift together the flour, soda, salt, cinnamon and nutmeg. Add sugar and stir to mix thoroughly. Make a well in the center of the dry ingredients and add all at once the oil, eggs, water and pumpkin. Mix well and add the nuts. Pour batter into four 8 x 4-inch loaf pans, filling each 1/2 full. Bake at 350 degrees for 1 hour, or until a wooden toothpick inserted in the center of the loaf comes out clean. Yield: 4 loves (16 slices each) with approximately 85 calories a slice. Baked Pumpkin Pie 19-inch shell, unbaked 2/3 cup granulated sugar 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg pinch of ground cloves 11/2 cups canned pumpkin 1 teaspoon vanilla extract 11/2 cups evaporated skim milk 1/2 teaspoon orange rind 3 egg whites, slightly beaten 1/4 cup Brandy Combine the sugar, cinnamon, ginger, nutmeg and cloves. Stir in the pumpkin. Add the vanilla, evaporated milk, omage rind and egg whites. Beat with an electric mixer until smooth. Fold in brandy. Pour into the unbaked pie shell and bake 10 minutes at 450 degrees F. Reduce the heat to 325 and bake until a knife inserted in the filling comes out clean, about 45 minutes. Yield: 8 servings.