I know we should be thankful everyday, but are we? I am grateful for this time of year, set aside to specifically to give thanks. We all, no matter what the circumstances are, have much to be thankful for. As the old hymn says, “count your blessings”. I find it so true,that when I purposely think of what I have to be thankful for, the small irritations in life fade away. Here are a few of the things I am thankful for:
- Eternal Life – my sins are forgiven through Christ’s death, burial and resurrection
- My Family
- Friends
- Living in freedom in the USA
- Our warm and comfortable home
- Food – we have plenty of it
- Health – we enjoy good health
This past Saturday we participated in our church sponsored, community wide Thanksgiving meal. The girls and I baked 9 pumpkin pies with homemade crust. Six pies went to the church dinner, we gave another to a neighbor and I confess, we ate two of them. (Yes, we can eat two pies in one sitting very easily!) Our contribution seems so small, but it was such a blessing to give of ourselves even in a little way. It is so easy to become caught up in our daily lives and forget about others. Forget, especially those who are hurting (physical / emotional) or lacking in the necessities which we take for granted.
Let’s not forget all we have. It may be difficult to make a list of what you have to be thankful for and it can be. But, take the time…stop and contemplate…count your blessings.
The following is a sweet soup recipe from my mother-in-law.
Because of our family size I start with a med-lrg, fresh, pumpkin, remove seeds and skin and then cook it according to the folowing recipe in a 3 gallon stockpot.
The recipe is, however, very flexible, and works well either increasing or decreasing the amounts given.
Pumpkin Soup with Dumplings
20c pumpkin pulp (from med-lrg pumpkin)
4c water
Bring to a boil stirring frequently to prevent sticking.
Cook until pumpkin is soft and mushy–about 1 hour. (Cooking time depends upon the ripeness of the pumpkin.)
Add:
2 Tbsp. salt
3c sugar
1 can evaporated milk
Stir and simmer while preparing the dumpling mix.
Dumplings
2c Bisquick
1c milk
Mix ingredients and spoon on top of simmering soup. Cover stockpot with lid and simmer for 20 min. or until dumplings are fluffy.
To serve: Dip dumplings out of stockpot and place into separate bowl. Ladle soup into serving bowls and top with dumplings.
Freezing is the only answer!
Today, as I looked at the mound of pumpkins in my laundry room, swarming with fruit flies, I decided it was time to step up the processing! Now, they are not going bad, mind you, but I have discovered that fruit fly swarms are one of the hidden (and not talked about) beauties of west Tx. in Sept. and Oct.!
I had done the microwave method with butternut squash and it works well with small pumpkins also!
Microwave Pumpkin
Simply slice a small pumpkin in half and scoop out the seeds (don’t forget to save the seeds for toasting).
Place the pumpkin halves face down on a plate and microwave on high for about 10 min.
Test for tenderness with a fork. When tender, allow to cool and scoop out meat with a spoon.
The meat may then be frozen or used immediately.
PS. the rest of the pumpkins are now outside on our front porch an the fruit fly problem is resolving!
Yes, it is October and pumpkins are prolific, if not from your garden, in the stores. They are not only economical but delicious!
Freezing pumpkin is so simple and a great way to save money while enjoying their great taste in the winter.
My newly found “favorite” way to freeze pumpkin, is to simply clean out the seeds and pulp, cut the pumpkin into slices, place in baking dish with water in the bottom to prevent sticking, and bake at 350F for 1-1 1/2 hrs until tender (test with fork). Allow to cool, peel, place in freezer bags and freeze.
Don’t forget to toast the seeds: Place on cookie sheet and bake at 350F for 10-15 min. stirring frequently. Add butter, salt, and enjoy!
Our family loves pumpkin bread and pumpkin muffins. Here is a favorite recipe that never fails!
Pumpkin Bread or Pumpkin Muffin Recipe:
Preheat oven to 350F.
Stir together:
1 3/4 c flour (works well with whole wheat)
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
Beat until fluffy:
1 1/3 c sugar
1/3 c shortening
2 eggs
Add and stir well:
1 c cooked/canned pumpkin
Add dry ingred.alternately with:
1/3 c milk
1/2 tsp vanilla
Add if desired:
1/2 c nuts
1/2 c raisins
Pour into greased pans and bake about 1 hr. or until fork comes out clean.
For pumpkin muffins pour batter into muffin cups and bake about 25 min.
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