Pharm Cooking: Gifts will add holiday cheer
By LOU GREENHAW
Contributing writer
This is moving season for our family. Over Labor Day weekend, we moved my mother to Davis, Okla. A house became available on the same road where my sister lives so she decided to move there. It was hot and humid but we got her settled.
Then in a couple of weeks, we are moving Steve's mom to a different apartment. That one will be easy in comparison. As you might guess, they have both given away things instead of moving them.
My mother-in-law gave us a cut glass bowl, some spoons, and offered us a hair collector. She explained that a hair collector was the beautiful covered dish with a hole in the top where ladies put hair that came out. When they had enough, they wove watch fobs for their husbands or boyfriends. I think my husband better just hang on to his wrist watch because my hair is way too short to weave anything!
My mother gave me her china which is a Rosenthal pattern from Germany. She had a brochure from when she first bought it and a five-piece place setting was around $10. The pattern is discontinued now so I'm sure not even one piece would go for twice that now. Now I will have a reason to browse antique stores. I already look for Frankhoma mugs and now I can look for china, too.
With the holiday season coming up, it will be fun to entertain so I can use my new dishes — as if I need an excuse! With the weather so warm, it seems that fall recipes aren't coming to mind as often. However, last week I did try a low calorie pumpkin dessert and we thought it was good. It was the first time I've used the fat free evaporated milk and it was fine. One serving has about 125 calories when made with sugar and has lots of beta-carotene and calcium so it's good for you, too. If I don't finish getting this weight gain back off, the holidays won't be too happy for my eating anyway. At least I'll get to look at my carrot and celery stick on my pretty dishes!
Low Calorie Pumpkin Custard
3 egg whites
2/3 cup sugar (can use Splenda for fewer calories)
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 can (15 ounces) pumpkin
1 teaspoon vanilla
1 can (12 oz) fat free evaporated milk
Beat egg whites with sugar, salt and spices. Add pumpkin and vanilla and mix well. Gradually beat in milk. Pour into 8 individual ungreased custard cups. Place the cups in a 9 by 13 inch pan and add an inch of water to pan. Bake at 325 for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chilled. Garnish with a dollop of low calorie whipped topping if desired. (You can just dump everything into a blender or food processor and whirl. It will come out fine.)
