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May 29, 2001

It's always a happy day when we receive recipes from our readers.
Several days ago Lucille S. of South Africa sent what she describes as 
"an old family favorite." We'd be willing to bet that if you serve these
delicious fresh crumpets as a breakfast or brunch treat, this recipe might
become a family favorite of yours, too!




Butternut Crumpets

2 whole butternut squash,
     peeled, chopped & seeded
1 cup self-rising flour
1/2 tsp allspice
1 egg
cinnamon-sugar
vegetable oil for frying

Place the prepared squash pieces in a microwaveable dish and cover with lid.
Microwave with 1 TBSP of water for 10 mins on high (or until soft).
Remove from microwave and drain excess water. Add the egg, flour and allspice.
Using a potato masher, mash to a pasty consistency.

Heat a skillet with enough oil to cover the bottom until it reaches frying
heat - Lucille uses a no-stick pan and says it works wonders. Place a
teaspoonful of squash mixture into the hot pan. Continue until you have put 
several teaspoonsful of the mixture into the pan at once. Fry until lightly
brown on both sides. Remove browned crumpets immediately to a serving dish 
coated with cinnamon-sugar. Repeat with the remainder of the mixture.

Whan all the crumpets have been fried, sprinkle a generous amount of cinnamon-
sugar over the top and serve immediately.

Lucille, this sounds like a winner to us, and a pleasant change from 
pancakes and muffins for a weekend breakfast treat. Thanks for sharing.


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Until next time, see you around the galaxy.




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