I am looking for a recipe for Pumpkin Chips. I recall reading one that suggested shaving the pumpkin into thin slices, sprinkling them with cinnamon sugar and baking them, but I can't seem to find that recipe anywhere. Can you help?

Sue Voltz

Although this recipe isn't the one Voltz is seeking, it could easily be altered to accommodate personal preferences; simply substitute cinnamon-sugar or your favorite spice seasoning for the curry mixture. The recipe originally ran in October 1987. Do you have a recipe request? Contact us. (See e-mail and address information below.)

Curried Pumpkin Chips

(Makes 4 cups)

1 pound fresh pumpkin, peeled and cut into 1/16-inch slices (similar to potato chips)

Vegetable oil

1 teaspoon salt

2 tablespoons curry powder

1/4 teaspoon minced garlic

Place the pumpkin in a bowl of ice water and set aside to soak for 1 hour. Transfer to paper towels to drain; dry well.

Fill a deep-fat fryer or a Dutch oven with enough oil to come halfway up the sides (at least 2 inches deep). Over medium-high heat, bring the oil to 360 degrees (hot but not smoking). Carefully transfer the pumpkin chips, frying in batches if necessary, to the hot oil. Fry until the chips are light brown, about 2 minutes. Transfer to paper towels to drain.

Meanwhile, in a small bowl, mix together the salt, curry powder and garlic. Sprinkle the curry mixture over the pumpkin chips.

Per 1/2-cup serving (with canola oil): 61 calories, 1 gm protein, 4 gm carbohydrates, 5 gm fat, 0 mg cholesterol, trace saturated fat, 292 mg sodium, 1 gm dietary fiber


I'm hoping to find a recipe for a bar cookie that appeared in The Washington Post several years ago. I know that it called for sweetened condensed milk, chocolate chops and coconut. Thank you very much!

Mary Jane Primeau, Springfield, Va.

Here's the sweet, gooey recipe that Primeau had in mind. It was developed by Lisa Yockelson.

Almond and Coconut Bar Cookies

(Makes 16 squares or 24 bars)

Nonstick cooking oil spray

1/4 pound (1 stick) unsalted butter, melted and cooled

1/2 teaspoon almond extract

1/4 teaspoon pure vanilla extract

1 1/2 cups chocolate wafer cookie crumbs

1 1/3 cups sweetened flaked coconut

1 cup semisweet chocolate chips

1 1/3 cups skinned and coarsely chopped almonds

14-ounce can sweetened condensed milk

Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Lightly coat the bottom of a 10-by-10-by-2-inch baking pan with nonstick cooking spray.

In a medium bowl, mix together the butter and almond and vanilla extracts and pour into the prepared baking pan. Spoon the cookie crumbs over the butter mixture in an even layer, taking care to distribute them evenly on the sides and in the corners. Using your fingertips or a spatula, lightly press the crumbs so they absorb the butter.

Sprinkle the crust with a layer of coconut. Repeat the layering process with the chocolate chips, then the almonds. Pour the condensed milk evenly over the top.

Bake the bars in the preheated oven for 25 minutes, or until set and light golden on top. Transfer the pan to a wire rack to cool. Cut into squares and store in an airtight tin.

Per bar (based on 16): 337 calories, 6 gm protein, 36 gm carbohydrates, 20 gm fat, 24 mg cholesterol, 8 gm saturated fat, 143 mg sodium

Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to food@washpost.com