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| Honey,
Mustard & Rosemary Pork Roast
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|
| (This is a quick and easy family dinner. Will also impress
your friends). 3/4 cup beer (leaves you with the rest of the can to
drink while prepping) 1/2 c. dijon mustard 6 TB honey 1/4 c olive
oil 2 TB chopped fresh rosemary or 1 TB dried 2 TB chopped garlic
1 2-lb boneless pork loin roast
1/2 cup whipping cream
Whisk first 6 ingred. to blend in 8x8x2 inch glass dish. Add
pork and turn to coat. Let stand at room temp 1 hour or cover
and refrigerate overnight, turning occasionally. Preheat oven to 350.
Transfer pork to rack set in roasting pan (fuck that too, just cook
it in the damn dish!) Roast until 150 degrees. About 55
mins. Strain marinade into saucepan. Add cream and juices
from pan. Boil sauce until reduced to 1 1/2 cups, about 15 mins.
Arrange on platter and drizzle sauce over. (My kids love this
with cous cous).
Submitted by Paulette Fiorentino-Robinson.
|
| Adam's
Spinach Slide Stew w/Tofu
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|
This is a delightful vegetarian dinner dish that
is to be served in a bowl, either with your favorite rice, or with
garlic bread on the side. Feeds 4.
Ingredients: (all organic please)
1 package of extra firm tofu
1 med/small red onion
¾ head of garlic
1 med/small. Green zucchini
1 small yellow squash
1 red pepper (mild)
1 yellow pepper
1 head of broccoli
20 small white mushrooms (or brown mushrooms)
lots of spinach
Sauce & Spice:
-Tamari cooking sauce (do not use regular soy sauce, it is too salty.
Use organic Tamari, either regular or reduced sodium)
-Lemon & Pepper seasoning (salt free)
-1 teaspoon of Sea Salt (optional)
Directions: Cut the full block of
tofu into small squares (blocks about 1-2 inches on each side) and
place in a bowl with enough Tamari to surround all the tofu.
Let marinate for at least 2 hours. To a large pan, add a thin layer
of extra virgin olive oil, along with two tablespoons of sesame
oil to a pan and heat on medium. Add marinated tofu into hot
pan. Cook for 5-10 minutes with delicate flipping/stirring
until tofu is fairly browned. Remove tofu from pan and place
inside a bowl and cover with a plate to retain heat and put to the
side. Next add the onion you've already chopped up into small chunks.
(Do not dice into tiny pieces; keep all the veggies a little bigger/chunkier,
yet still bite-sized). Cook onion for a few minutes, stirring, and
then add the large pieces of chopped garlic. Cook the onion and
garlic together for a few minutes, stirring slowly from time to
time. Add the chopped red and yellow peppers, and cook for
a few minutes, stirring occasionally. Add the sliced zucchini
and squash. (Slice these into lengthwise pieces about 2 inches
long, and keep them thin). After a couple of minutes, add the chopped
broccoli, and the chopped mushrooms. To the entire pan, add
a fair amount of the lemon & pepper seasoning, the Sea Salt,
and some more Tamari. Mix in well, cover the pan and heat
on low for a few minutes. Lastly add the chopped spinach and
the tofu that was already cooked. Mix entire pan, cover and
turn off heat. Let the spinach simmer for a few minutes until
soft. Serve over rice or with garlic bread.
For the garlic bread: Use 1
seeded French baguette (seeded with sesame, poppy & fennel)
Cut the baguette into two halves (top & bottom), cutting down
the entire length of the baguette. Cut remaining pieces into 5 inch
lengths and place on a pan, cut side facing up. Dice up some fresh
garlic into tiny pieces and place into a small bowl of olive oil.
While stirring, drizzle the oil & garlic onto the tops of the
bread pieces. Sprinkle each piece with fresh grated Romano
cheese and bake at 350 until lightly browned. ENJOY!
Submitted by Adam Frehm |
Corn
and Sweet Potato Chowder
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|
8 Slices bacon
6-8 cups fresh or canned chicken stock or broth
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped
1 roasted bell pepper, chopped
2 garlic cloves, peeled & chopped
3 sweet potatoes, peeled & cubed
1 tablespoon chopped fresh or dried rosemary
1 16 oz pkg frozen white or yellow corn
1/4 cup chopped fresh parsley
2 tablespoons all-purpose flour
1 tablespoon curry powder
Salt
Freshly ground black pepper
1-2 teaspoons sugar (optional)
In a Dutch over, fry the bacon over medium heat until crisp. Remove
from the pan, drain on paper towels, crumble and set aside.
Pour off all but 3 tablespoons of the bacon drippings from the pan
and add the onion, celery, garlic, carrot, rosemary, and parsley.
Cook over medium heat, stirring occasionally, until the vegetables
are golden brown and caramelized, about 20 minutes. Add the flour
and curry powder and cook 3 minutes longer. Add the chicken stock,
red bell pepper, sweet potatoes, and corn. Season to tast with salt
and pepper. Bring to a boil, cover, and simmer until the potatoes
are tender, 15-20 minutes. Taste and adjust the seasonings, adding
the sugar if desired. Garnish with the crumbled bacon. Serves 8.
|
| Indian
Chicken Tikka with Cucumber Raita
(can substitute lamb)
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| 2 ½ lbs boneless chicken breasts cut
into 1 ½ cubes
3 garlic cloves, minced
5 tsps minced ginger
1 ½ tsp salt
¾ cup plain (whole milk) yogurt
½ cup vegetable oil mixed with 1 TBSP Chinese mustard (optional)
2 TBSP lemon juice
2 tsp cumin
1 tsp mace, nutmeg, cardamon, turmeric, cayenne, and ground pepper
1. Thread chicken onto skewers. If using wooden
skewers, make sure you soak them for about an hour before (so they
don't burn so quickly)
2. mash garlic, ginger and salt together to form
a paste. Wisk paste into yogurt. Add mustard oil, lemon juice, cumin,
mace, nutmeg, cardamon, turmeric, cayenne and pepper. Pour marinade
over chicken, turn to coat. Cover and refrigerate for a dew hours.
3. Oil the grill. When hot, grill chicken over
medium hot fire for about four minutes preside or until cooked through
and golden. Serve with lemon wedges, red onion, cilantro and cucumber
raita.
4. If there is extra marinade in the bowl, cook
it quickly in a sauce pan (to kill any chicken bacteria) and serve
on side or pour over saffron rice and serve with chicken.
Cucumber Raita
2 cloves garlic minced
salt
2 cups plain whole-milk yogurt
2 medium cucumbers, peeler, seeded and chopped
1 tomato, chopped
¼ cup mint fresh leaves
½ tsp cumin seeds, lightly toasted
fresh ground pepper
Mix all ingredients together - serve with chicken and rice.
Submitted by Jessica Oski
|
Cold
Chinese Noodles in Peanut Sesame Sauce
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TO TOP
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| 1 lb noodles (Chinese style or linguini)
2 Tbsp toasted sesame oil
For dressing:
6 Tbsp peanut butter
¼ cup orange juice
9 Tbsp soy sauce
6 Tbsp tahini
½ cup dark or toasted sesame oil
2 Tbsp sherry
4 tsp rice wine vinegar
¼ cup honey
4 medium cloves garlic, minced
2 tsps minced fresh ginger
2 Tbsp hot pepper oil
½ cup hot water
For garnish:
1 carrot, shredded
1 medium cucumber, peeled, seeded and cut into bite size pieces
½ cup roasted peanuts, coarsely chopped
2 scallions, chopped
1. Cook noodles, drain, rinse and toss with sesame
oil.
2. For dressing: combine all ingredients except
hot water in a blender (may be too much liquid for food processor,
so be careful if you go that route). Blend until smooth. Thin with
hot water if necessary to consistency of heavy cream.
3. Just before serving - toss noodles with dressing
and scatter cucumbers, carrots, scallions and peanuts on top. Serve
at room temperature.
Dressing may be made ahead and will keep well for many days in refrigerator.
Submitted by Jessica
Oski |
Jessica's
Complete Indian Meal
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|
Menu:
Curried Popcorn
~
Saag Paner
Chana Masala
Chicken Tikka
Raita
Red Lentil Salad
Lamb Curry
Mint Chutney
Nan
~
Ginger Spice Cake
with cardamom poached pears & coconut ice cream
Submitted by Jessica Oski
Click
to download recipes for above (PDF)
|
Persian
Split Pea and Barley Stew
From Moosewood Low-Fat Favorites
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|
Ingredients:
1/2 cup raw barley * 1 bay leaf
* 1 large garlic clove * 4 cups
water
1 cup dried yellow split peas * 1 tsp ground
cardamom * 1/2 tsp cinnamon
1 cup onions * 1 cup carrots * 2 cups potatoes
1 1/2 tsp salt * pinch of cayenne * 2
cups vegetable or chicken stock
2 cups diced tomatoes * 2 tablespoons currants
(although I've never used this)
1/4 cup minced parsley * 2 tbsp lemon juice *
salt and pepper to taste
In medium saucepan, bring barley,
bay leaf, garlic and 2 cups of the water to boil. Reduce
the heat, cover and simmer for 15 minutes. Add split peas,
cardamom, cinnamon, and remainint 2 cups of the water and simmer,
covered, for another 45 minutes or until the barley and split
peas are soft and most of the liquid has been absorbed.
Stir occasionally, and if necessary, add a small amount of additional
water to prevent the mixture from sticking.
While the barley and split peas are cooking, place onions, carrots,
potatoes, salt, cayenne and stock in large saucepan. Bring
to boil, reduce heat, cover and simmer for 10 minutes.
Stir in tomatotes and currants and continue to simmer, covered
for another 10 minutes, or until vegetables are tender.
Add cooked barley and split pea mixture. Stir in parsley,
lemon juice and salt and pepper to tast. Discard the bay
leaf.
Serve with a dollop of yogurt.
|
Really
Easy Yummy Fish-Rice Dish
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1 bottle low fat Italian salad dressing
scallions
onions
tomatoes
1-2 lbs fish
you can also add your vegetable of choice
1-2 cups brown rice
Start cooking your rice ( I use a pressure cooker because it only
takes 15-20 minutes as opposed to an hour, and I'm usually in a rush
when I make this dish.) In a large skillet or wok, heat some
salad dressing in skillet...enough to saute onions and scallions.
Add remaining ingredients and the rest of the salad dressing; cook
until fish falls apart and it all looks like a stir fry. When
rice is done throw it into the skillet and mix it all together.
Salt/pepper to taste. Yum.
Submitted by Diane Zeigler
|
Feta,
Cucumber and Spinach Pita Sandwiches
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1 c. plain non-fat yogurt
1 garlic clove, minced ¼ tsp. cayenne pepper
1 c. coarsely chopped English hothouse cuke
2 tbsp ch. green onion
2 tbsp chopped fresh mint
1 tbsp red wine vinegar 1 tsp. olive oil
1 6 ox. Package baby spinach
2/3 cup crumbled feta cheese (about 3 oz)
(optional: ¼ c. chopped drained oil-packed sun-dried
tomatoes)
4 pita breads, cut crosswise in half
<>Mix yogurt,
garlic and cayenne in small bowl. Season with salt and pepper.
(Can be made one day ahead. Cover; chill.) Mix cuke, sun-dried
toms, gr onions, mint, vinegar and oil in large bowl. Stir in
spinach and feta cheese. Season to taste with salt and pep.
Let stand while preparing the pita bread. Optional: Preheat
oven to 350. Wrap pitas in foil; place in oven until heated
through, about 10 min. Fill pita halves with cuke mixture; spoon
some of yogurt dressing into each pita half. (Bon Appetit, Feb
2000)
Submitted by Kathy Schwartz
|
Stuffed Chicken
Breasts
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My sister in law Laurie Merrigan taught me how to make this dish,
which is a favorite in my house.
Boneless chicken breasts
Garlic/herb cream cheese
1 jar roasted red peppers (or you could roast your own if you need
to prove yourself)
fresh spinach
bread crumbs
Pound breasts with meat tenderizer between sheets of wax paper until
they're flat and defeated! In center of breast, place a leaf
or two of spinach, a red pepper or two, topped with a dollop of the
cream cheese. Roll it up in a ball and seal with a toothpick.
Dip the rolled chicken in bread crumbs so it's completely covered.
Repeat for each breast and bake at 350 for 45 minutes or so.
You can either serve as is, or you can try the more impressive presentation
of cutting the balls into 1 inch slices and placing them in a circle
a serving platter....it's quite pretty.
|
Quick Bean Pie
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My neighbor Patty Valentine told me about this dish...it's now a
staple in both of our homes because it's so easy and satisfying....and
our kids will actually eat it! You can also prepare the pie
ahead of time and leave it in the fridge and bake it when you get
home. Takes about 6 minutes to prepare.
1 Pillsbury Pie Crust...of course you can make your own but that kind
of defeats the purpose of the quick dish, right? Don't feel
guilty...
2 cans black beans
1 jar medium salsa
1 package frozen corn
1 package Montery Jack cheese
optional seasonings: cumin and fresh cilantro
1 tortilla
plain yogurt or sour cream for topping
Place the pie crust in a greased pie dish and stab it with a fork...then
put it in the oven for 10 minutes at 350 while you prepare the other
stuff.
Now, if you have lots of time you can do this, but I almost never
do and it still tastes good: Saute
onions and garlic in olive oil, add salsa and cumin and remove from
heat, add cilantro. But I usually just start with the
salsa alone since I can't be bothered to chop onions and I rarely
have cilantro onhand. This is the meal I make when we have nothing
else in the fridge...because all of the ingredients will keep in your
pantry and freezer.
So...in large mixing bowl pour the jar of salsa, add drained cans
of beans and frozen corn. Mix well. Take the bottom
pie shell out of the oven. Pour half of the mixture into it,
cover with half the cheese, place the tortilla over that, repeat layer
with the remaining mixture and cheese. Put the pie shell on
the top and bake at 350 for 50 minutes. Serve with generous
dollop of plain yogurt on top.
|
Mixed
Green Salad with Roasted Asparagus and Apple
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TO TOP
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24 thin asparagus spears, ends trimmed
1 tbsp plus 1/3 c olive oil
¼ c rice vinegar
2 tbsp honey
1 garlic clove, minced
2 5 oz packages mixed baby greens
1 Golden Delicious apple, quartered, cored, diced
4 oz. Gruyere cheese, cut into thin ribbons with vegetable peeler
Preheat oven to 400 F.
Arrange asparagus spears in single layer on large baking sheet. Drizzle
with 1 tbsp. Olive oil and spinkle with salt and pep. Toss to
coat. Roast asparagus spears 30 minutes turning once.
Let cool 5 minutes.
Meanwhile, whisk remaining 1/3 c olive oil, ¼ c rice vinegar,
2 tbsp honey and minced garlic in small bowl to blend. Place
mixed baby greens in large bowl. A Add vinaigrette to greens and toss
to coat. Mound salad on each of 8 plates. Top salad with
diced apple and cheese. Arrange asparagus spears on top.
Submitted by Kathy Schwartz
(Bon Appetit, June 2000)
|
Rosemary-Roasted
Salmon
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2 large bunches fresh rosemary
1 large red onion, thinly sliced
1 2 pound center cut salmon fillet with skin
2 large lemons
1/3 cup olive oil
Preheat oven to 500F
Arrange ½ of rosemary springs in single layer in center of
heavy baking sheet. Arrange sliced red onion atop rosemary.
Place salmon, skin side down, atop red onion. Sprinkle with
salt and pepper. Cover salmon with remaining rosemary sprigs.
Arrange lemon slices over rosemary. Drizzle olive oil over.
Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead;
cover and refrigerate.)
Roast salmon until just cooked through, about 20 minutes. Transfer
salmon to plates. Served with roasted onions and lemon slices.
Submitted by Kathy Schwartz
|
Cucumber
and Red Onion Salad with Mint
(6 servings)
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|
2 lg. English hothouse cucumbers
1/3 c red wine vinegar
1 tbsp. sugar
1 tsp. salt
2/3 c. coarsely chopped red onion
½ c. chopped fresh
mint
3 tbsp olive oil
optional: 3 large tomatoes, seeded, coarsely chopped
Cut cukes in half lengthwise; scrape out seeds. Cut halves diagonally
into ½ inch wide pieces. Place in large bowl. Add
vinegar, sugar and salt. Let stand at room temperature 1 hour;
toss occasionally.
Add (tomatoes), red onion, mint and oil to cucumbers and toss to blend.
Season with salt and pepper.
(Bon Appetit, July 1999)
Submitted by Kathy Schwartz
|
Veggie Burgers
Back to Recipes all Year Round
|
1/2 large onion, diced 1 1/4 cup vegetable broth 1 cup coarse bulgur
1 (15 oz) can chickpeas Cook onions in broth in 3-qt pot til it comes
to a boil. Add bulgur, chickpeas and any cut up veggies.
Stir til combined. Turn off heat, cover and let sit for 15 minutes
or until all liquid is absorbed. Mash ingredients with a potato
masher making sure all chickpeas get smashed. Form into patties. Fry
in a lightly greased pan or place on a greased cookie sheet and bake
in 400 degree oven for about 15 minutes. Variation: To
the above basic recipe, add a jar of hot salsa and after ingredients
get mashed, place in greased pan in oven in either a "meatloaf" shape
or scrambled like taco filling.
Submitted by Janice King.
|
Tofu Stirfry
Back to Recipes all Year Round
|
| 1 package extra firm tofu
Various vegetables
Cut tofu into very small squares. Grease glass pan and toss
cubed tofu in - sprinkle with Morton's Seasoning Salt. Broil
for about 15 minutes until tofu gets very firm and chewy texture.
Add veggies (I especially like asparagus, mushrooms and onions together)
and broil til veggies start to brown. Serve over brown rice.
The trick to this recipe is to let the tofu broil for a long enough
time to get the right chewiness.
Submitted by Janice King.
|
BREADS AND DESSERTS
Back to Recipes
|
|
Yummy
Pumpkin Cranberry Bread
(from Eating Well)
Back to Breads
and Desserts
|
1 cup stone ground corn meal
2 cups packed brown sugar
1 Tbsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1 15 or 16 oz can plain pumpkin puree
1 cup nonfat plain yogurt
1/3 cup canola oil
2 large eggs
2 large egg whites
2 cups dried cranberries
Preheat oven to 350. Lightly oil two 9x5 loaf pans, dust with
flour, tap out any excess.
In mixing bowl, combine flours, corn meal, sugar, baking powder,
soda, spices and salt. Mix well. In another bowl, whisk together
pumpkin, yogurt, oil, eggs and egg whites until completely
blended. Do not over mix. Stir in cranberries. Divide
mixture into two pans. Bake 55 to 65 minutes or until done.
Let cool for five minutes - turn onto wire racks. Submitted
by Jessica Oski
|
Carrot Cake
Back to Breads & Desserts
|
3 c flour * 2 c sugar * 1
tsp salt
1 tbsp each: baking soda, cinnamon, vanilla
1 1/2 c canola or corn oil
4 slarge egges lightly beaten
1 1/2 cups shredded unsweetened coconut
1 1/3 cups pureed cooked carrots (can use canned carrots and
just puree them)
1/2 cups drained crushed pineapple
walnuts (optional)
Preheat oven to 350. Mix dry ingredients together.
Add oi., eggs, vanilla. Beat well. Fold in walnuts,
coconut, carrot and pineapple. Pour into 13 x 9 glass
baking dish. Bake for 40-50 minutes, until edges pull
easily away from teh dish. Cool several hours.
Top with cream cheese frosting.
Submitted by Diane Zeigler
|
Joy Rolls
Back to Breads & Desserts
|
½ C. Sugar
1 C. Hot milk
½ C. Shortening
2 Eggs
1 C. Warm water
6-6 ½ C. Flour
2 tsp. Salt
2 pkgs. Yeast
handful of potato flakes
Place sugar, shortening and salt in large mixing bowl.
Add hot milk and stir to soften shortening. Beat in
eggs. Soften yeast in the warm water. Stir into
shortening mixture. Add four cups of flour. Beat
until smooth. Add potato flakes. Beat again.
Add enough flour to make a soft dough.
Turn out onto floured surface. Knead until smooth (8-10
Minutes) Place in greased bowl, turning once to grease top
surface. Cover, let raise in warm place until doubled.
Punch dough down. Let rest 10 minutes. Divide
dough and shape. Let rise until double. Bake in
400 degree oven 15-20 minutes.
Makes 3 dozen rolls.
Submitted by Sara Bunnell
|
Andrea's
Grandma's Orange Pudding
Back to Breads & Desserts
|
Prepare 1 family-sized package of basic vanilla pudding according
to the directions on the box. Allow the pudding to cool thoroughly.
(If you're a serious overachiever, you can make the vanilla
pudding from scratch)
Beat the whites of four fresh eggs until they form stiff peaks.
Mix the eggwhites in with the cooled pudding. Peel and
cut into bite-sized pieces, 4 medium or 6 small oranges which
are at room temperature - navel oranges work best - should
not be too juicy - make sure to remove any seeds. Fold
oranges lightly into pudding and eggwhite mixture. Sprinkle
with either grated chocolate or cinnamon.
Serve immediately and make sure to eat all of the pudding
as it will not keep well (the oranges tend to make the pudding
get runny) If you do have some leftover, throw it in a blender
on high for about a minute - makes a great shake!
Submitted by Andrea Stander.
|
Pineapple
Filled Cookies
Back
to Breads & Desserts
|
1 cup shortening 2 cups sugar 3 eggs 3 T pineapple juice
2 T lemon juice 4 cups flour 1/4 tsp. salt 1 tsp. cream of
tarter 1 tsp. nutmeg Cream shortening, add sugar gradually
and cream well. Add well beaten eggs and fruit juices
and beat well. Sift flour, salt, cream of tarter and
nutmeg together. Add to creamed mixture. Chill
dough several hours. Roll and cut with round cookie
cutter. Spread half of rounds with filling. Place
remaining cookies on top and press edges firmly together.
Prick each cookie on top several times with a fork.
Bake on greased cookie sheet 15 to 20 minutes at 350 degrees.
PINEAPPLE FILLING 1 cup crushed pineapple 2/3 cups sugar 3
T flour 3 T lemon juice 2 T butter 1/4 tsp. nutmeg 1/2 cup
pineapple juiceMix all together and boil til thick.
Submitted by Janice King.
|
|
HOLIDAY
TOFFEE SQUARES
Back to Breads and Desserts |
Preheat oven
to 350 F
1 cup butter (8 oz.)
cups flour
1 cup brown sugar packed ¼
teaspoon salt
1 egg yolk 1
teaspoon vanilla
4 oz. milk chocolate ( I use Hershey Bars.) ½
cup finely chopped walnuts
Cream butter and sugar. Add yolk and vanilla. Beat.
Add flour and salt. Cream until smooth. Press
onto 10 X 13 baking pan leaving ½ inch of uncovered
space around the edges. Bake 20-25minutes until nicely
browned. Remove from oven and place chocolate on top
of hot cookie. Let melt and then spread with a knife
to cover. Sprinkle with nuts. Cut into squares
while warm. Let cool. These freeze very well.
Submitted
by Pat Hooper
|
PECAN PIE
Back
to Breads and Desserts |
1 uncooked
pie crust
Pecans to line the pie crust
5 eggs, beaten 1
1/3 cups light corn syrup
¾ cup sugar 1
teaspoon vanilla
1/8 teaspoon salt 3
oz. melted butter
Preheat oven to 350 F. Line pie pan with pie crust
and flute edges high. Line pastry with pecans. Mix
together all other ingredients and pour overpecans. Bake
for 50 minutes.
Submitted by Pat Hooper
|
| |
1 unbaked
pie crust 1
can pumpkin or squash
½ teaspoon cinnamon ½
cup sugar
2 eggs, beaten 1
teaspoon ginger
1 teaspoon nutmeg ½
teaspoon salt
1 (12 oz.) can evaporated milk
Preheat oven to 400 F Line pie pan with
crust and flute edges high. Mix salt, sugar and spices
and stir into pumpkin. Beat in eggs. Stir in
milk until smooth. Pour into crust. Bake 20
minutes at 400. Reduce oven heat to 350 and bake for
45 minutes.
Submitted by Pat Hooper
|
PUMPKIN ROLL
Back to Breads and Desserts |
Pumpkin
Roll
Preheat oven to 350 F
3 eggs 1
teaspoon baking powder
1 cup sugar 2
teaspoons cinnamon
2/3 cup pumpkin
1 teaspoon ginger
¾ cup flour ½
teaspoon nutmeg
½ teaspoon salt
Filling
1 cup powdered sugar
8 oz. cream cheese
4 tablespoons butter ½
teaspoon vanilla
Beat eggs for 5 minutes. Gradually beat in sugar. Stir
in pumpkin. Sift together flour, spices,baking powder
and salt. Gradually add to pumpkin mixture. Pour
into greased and floured 10 X 15 baking pan. Bake for
15 minutes. Turn out onto linen towel sprinkled with powdered
sugar and roll up so that a long narrow log is formed.
Cool. Beat filling ingredients together until smooth.
Unroll cake and spread with filling. Roll
back up and chill. Sprinkle with powdered sugar
prior to serving. Slice.
Submitted by Pat Hooper.
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