The Tennessean from Nashville, Tennessee • Page 123

www.tsnnessean.com THE TENNESSEAN Friday, October 5, 2001 23W WILLIAMSON: HOME GARDEN FRANKLIN REALTORS i iatfe Pumpkin time full of fun 144 Southeast Parkway Franklin, TN 37064 (615)794-1177 (Fax) 790-1350 Visit us at WWW.rRANKUNREALTORS.COM SOUTHEAST V33PARK Most affordable new office space in Williamson County. Several suites immediately available ranging from 100 sq. ft. to 1,640 sq. ft.

Flexible lease terms. Call Deborah for more details on this quiet and convenient location for your business. We would love to add you to our tenant list. DEBORAH S. HOLLIDAY (615) 794-1177 615) 584-9912 GREAT WILLIAMSON COUNTY HOME IN FAIRVIEW LA I must admit, I never had much of a love affair with pumpkins on the Battle farm at Nolensville.

I chose watermelons, tomatoes, apples, peaches and onions. After tossing pumpkins onto the mule-drawn wagon, and riding behind Dad and Mr. Pomery when they hauled them to the feed store in "downtown" Nolensville, I also had tt) assist in the unloading process. When the task was completed, I was ready for a supper meal of fried country ham, buttermilk biscuits, red-eye gravy, sliced Big Boy tomatoes, and creamed potatoes. 1 had always heard that "some good comes to those who wait." And Ma's "supper-deluxe" was eagerly awaiting me and the rest of the family.

I had tlirilled earlier in the day at making the prize l.ick-O'-Lantern on Battle Road. That was my biggest pumpkin "delight." Ma Battle gave me a 50-cent prize B-I-G money in those days. It had been a long day, and as if exhausted by the work of late summer and early autumn, the trees seemed to agree to drop their leaves simultaneously. What a beautiful sight a gift from Mother Nature. Now, I was thoroughly enjoying my ride home through an early autumn afternoon swaying rhythmically riding bareback atop Logan as the old mule and his graying Lidy companion eagerly trotted toward the dirt path that led to the stables which offered bales of alfalfa hay and crushed Yellow IH-nt com.

I'm sure they joined me in saying, "lt away your pointed hat, Libby. We've had enough ghostly thoughts for the day. Shafts of golden light fall through the bam wall cracks as I tell the two old mules and everyone else, "Thank you, and good night." Bob Battle, retired newstwiemian. lives With his wile tliabeth at ttw Ogilvie Place College Grove where he loats. gardens, "helps" cot, wntes and muses rrvnl Bot)oanie11aol com Phone Stuckey family pumpkin bread 3 Vi cups flour 1 Vi teaspoon salt 1 teaspoon nutmeg 1 cup oil 23 cup water 1 teaspoon soda 1 heaping teaspoon cinnamon 3 cups sugar 4 eggs 1 can pumpkin Sift dry ingredients, including sugar in bowl.

Add remaining ingredients and mix until smooth. lut batter into greased and floured pans. Bake 1 hour, 10 minutes at 350 degrees. Yields 3 loaves. Those bright-orange pumpkins that became a stable ingredient in many old-time households back when I was knee-high to a duck are still holding forth Unlay.

Dishes include pumpkin muffins, pumpkin biscuits, pumpkin soup, frozen cookie squares, crunchy cream pies, and custards. The other day, I stumbled onto a pumpkin pecan recipe that Ma Battle used in the 1930s and 1940s. Of course, a few changes have been made in recent years. But, here's the basic recipe that holds its own place in my files today. Pumpkin-pecan pie 1 pound of mashed pumpkin (Or today, a 15- or lo-ounch can) cup sugar 'a cup dark corn syrup 34 teaspoon ground cinnamon 1 cup finely chopped pecans (Ma used walnuts when pecans were not immediately available) 3 slightly beaten eggs 1 teaspoon vanilla whipped cream to taste 1 pie crust Once the oven is preheated to 350 degrees, combine the eggs, pumpkin, sugar, corn syrup, vanilla and cinnamon, and mix well in a medium-size bowL Pour over the pie crust and sprinkle with the nuts.

Bake for about 55 minutes or until an inserted fork comes out clear. Refrigerate, and serve with whipped cream topping. 4 BEHROOMS FIREPLACE IN FAMILY ROOM BEAUTIFUL YARD LARGE GARAGE NEWER HOME MOTIVATED SELLERS UNDER MARKET VALUE AT JP4.9O0 Directions: West on llwy 100 Rt. on Cox Pike, cox Run 1 mile on left. I ANNE DASKIN PREFERRED COUNTRY REALTY 533-7046 799-8882 3 cups of pureed pumpkin to use in breads dessert and soups.

History or legend? Too much history becomes boring. You've read here about pumpkins themselves. But now permit to tell you that the Irish brought the tradition of the jack-o-lantern to the United States. Hut, the original was not a pumpkin, according to legend. As the story goes, Stingy Jack was a miserable, old drunk who liked to play tricks on everyone: family, friends, his mother and even the devil himself.

(Net you man Know i lived back then. Ha!) One day, he tricked the devil into climbing up an apple tree. Once the old man climbed up the tree, Stingy Jack hurriedly placed 4 I BATTLE crosses around the truck of the tree. The devil was then unable to get down the tree. Stingy Jack made the devil promise him not to take his soul when he died.

Once the devil promised. Stingy Jack removed the crosses and lot him down. Many years later, so the story goes, when Jack finally died, he went the pearly gates of heaven and was told by Saint Peter that he-was too mean and too cruel and had led a miserable and worthless life on earth. 1 le was not allowed to enter heaven. Me then went down to hell.

The devil kept his promise and would not allow him to enter hell. Now Jack was scare and had nowhere to go but to wander about forever in the darkness between heaven and gell. He asked the devil how he could leave as there was no light devil tossed him an ember from the flames of hell to help him light his way. Jack placed the ember in a hollowed-out turnip, one of his favorite foods he always carried about with him whenever he would steal one. For that day onward.

Stingy Jack roamed the earth without a resting place, lighting his way as he went with his jack-o-lantern. On All 1 lallow's F.vc, the Irish hollowed out turnips, gourds, potatoes or beets. They placed a light in them toward off evil spirits and keep Stingy Jack away. These were the original jack-o-anterns. In the 18(M) a couple of waves of Irish immigrants came to America The Irish immigrants quickly discovered that pumpkins were bigger and easier to carve out.

According to legend, the turnip was the predecessor of the 1 lal-loween pumpkin. How's that for roots? And just think, when I was a youngster on the Battle farm at Nolensville, we would carry a mule-drawn wagon load of pumpkins to sell at the feed mill for a grand total of S2 big money in those days. Come See Our New additions to our Showroom 7- EE I fame tilery and min- Sinrt 1982 with i Li fr time Warranty. IntlrpMidrMly (nrd Operated DESIGN or hm, buin and moftHy plaor iih Ok tjcitinl ilrMptm jikI i rrtuitrii it'vrw in tcjtv iIk rt1(At tU(ttt lir ifri Mmr hin jml vrrxut ire chmh( ihmw I Showroom located at "ffoin. 277 Mulloty Station Rd.

Franklin II tida Utt a rmirtimnianr tn-hnttw dvwitii runwltitfi 5 Center jlilt. lake i Carve your own this year Here are a few tips on carving our own jack-o-lantern. Place a pumpkin on several layers of newspaper for easy clean up. Cut a circle around the stem of the pumpkin. Use a sharp knife with a long, sturdy blade.

Cutting on an angle keeps Jack's hat from falling into the pumpkin. Make sure the hole you cut is large enough to reach in and pull out the seeds and stringy membrane. Study your pumpkin to "find" his face. Draw the design on a plain sheet of white paper. Tape the paper to the pumpkin where you want the face.

Score the design onto the pumpkin by punching through the paper into the pumpkin flesh with a large-nail. With a sharp serrated knife, cut out the design following the holes that were punched. Iush out the pieces. Now you have the finished results, and you are ready to light your front porch on that special, fund an spooky night. All right, my friends, when the frost is on the pumpkin and the fodder's in the shock, I'm ready for a good home-c(H)ked meal.

I saw this and printed it for Libby to make during the fall and winter months here in The drove. My friends tell me it would be a great dish alone with a nice hot toddy (which I can't have), or on a buffet or dessert tray. I'll tell you the verdict when I taste it, but it certainly sounds delicious. Crazy upside down pumpkin cake 29 ounces of pumpkin 3 eggs beaten 1 teaspoon cinnamon 1 teaspoon nutmeg 1 34th cup sugar or brown sugar 1 can (12 ounce) evaporated milk 1 box yellow cake mix or spice pumpkin 1 cup butter, melted 1 cup chopped walnuts. Grease and flour 9-by-13-inch paa Mix pumpkin with milk, eggs, sugar and spices.

Pour pumpkin mixture into pan and sprinkle top with dry cake mix. Drizzle melted butter on top of cake mix and sprinkle with nuts. Bake at 350 degrees for 50 to (rf) minutes. Cake is done when inserted toothpick comes out dry. Enjoy.

As we all know, pumpkias in addition to I lalloween are associated with Thanksgiving and bountiful harvests. They are sold primarily in October with small supplies available in September and November. Canned and pureed pumpkins are available year-round. Frozen pumpkin pies are also sold. My old friend the late country music singer Nat Stuckcy enjoyed cooking, and collected recipes from his mother, other family members, friends and members of Brentwood United Methodist Church.

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