Data Financial, Inc. Announces Availability Of Tidel Safe Technology For Convenience Stores, Retailers And Restaurants

Data Financial, Inc.

TELEPHONE: 800-334-8334
FAX: 262-243-9260


Data Financial, Inc. Announces Availability Of Tidel  Safe Technology For Convenience Stores, Retailers And Restaurants

Mequon, WI – May 22, 2012 – Expanding the company’s presence in cash management, Data Financial, Inc. has announced enhanced service and support levels for deployment of Tidel safe products to convenience stores, petroleum retailers, quick-serve and casual dining environments nationwide.   Tidel is a world recognized leader in cash handling solutions for retail, quick-serve and casual dining operations.  Products include basic cash drop systems to sophisticated automated cashier kiosks designed to provide users with real-time cash accountability and optimum security.

“We have focused on reaching the owners of convenience stores and restaurant franchises,  to provide information and education on the value of both the Tidel Sentinel SmartSafe and even the more basic TACC products,”  according to Bob Haizel, General Manager of Retail Products for Data Financial, Inc.  “We are keenly aware that restaurant franchisees, c-store operators, hospitality and amusement environment owners face significant cash exposure challenges every minute they are open to the public.  The Tidel secure cash solutions address those challenges, from the most basic need to store cash securely to cash management software solutions which provide owners with valuable business information,” said Haizel.

Data Financial, Inc. is offering the TACC series product throughout the United States.  As an authorized Tidel sales and service partner, the company offers a dedicated web site for easy, on-line ordering.  On-line, live-chat and telephone support is available, including on call support on weekends and holidays.  TACC products are also available on a next-day emergency basis to any location in the continental U.S.  View the company’s web site at

A robbery deterrent product familiar to retail store operators everywhere, the Timed Access Cash Controller (TACC) from Tidel has become the standard for improving secure cash handling processes.

• Features a simple, user-friendly interface
• Delivers easy-to-use cash dispensing and receipt drop operations
• Reduces costs for handling and managing cash

As one of the largest manufacturers of cash management and security equipment, Tidel also produces the Sentinel and Revolution family of Cash Management Systems with flexibility and efficiency in mind.  Data Financial, Inc. is a sales and service provider for the entire Tidel product line. These advanced products integrate across network operations, innovative software controls, and complete the cash management loop.  “At the most basic level, Tidel products offer our users increased security and efficient end-of-day processing,” saidJim Holtz, Data Financial, Inc. President and CEO. “Tidel’s leadership in developing the most advanced and reliable cash management systems will only further enable us to provide the best possible services to our customers,” Holtz said.

In addition to providing competitively priced products to convenience stores and other restaurant operations, Data Financial, Inc. offers product support, service and upgrades to current Tidel users.  For more information on the Tidel product line, contact Bob Haizelat 1-800-334-8334 or via email

About Data Financial, Inc.

Founded in 1983, Data Financial, Inc. offers financial institutions, retail, and commercial customers comprehensive solutions for automating cash, check processing and employer technology.  System design, custom program applications, nationwide installation, and long-term maintenance are also available. A consulting and technical services staff is available to advise customers about Data Financial’s cash and check processing products and software, currency and coin processing products, document security solutions, and archive tools. Custom systems and software are available to meet specific financial, retail, and banking needs.


Data Financial, Inc. Announces Acquisition of Distributech USA, Inc.


  TELEPHONE:  1-800-334-8334
FAX:  1-262-243-9260


 Data Financial, Inc. Announces Acquisition of Distributech USA, Inc.

Mequon, WI  – March 12, 2012 – Data Financial, Inc. has announced the acquisition of Distributech USA, Inc.  Effective immediately, Distributech’s product lines, service needs, and customer base will be owned and managed by Data Financial, Inc. without service interruption to existing and prospective customers.

James Holtz, President of Data Financial, Inc. announced the acquisition, citing his company’s ability to quickly and effectively take over existing account relationships. “Distributech has been a leading provider of check processing and forms handling solutions in this area for more than forty years,” said Holtz.  “Many of our product lines have similarity and utilize complementing service and technical support skills. With a broader geographic footprint and a large technical staff, I know we can bring additional value to Distributech’s many customers,” Holtz continued.

Founded in 1983, Data Financial, Inc. serves the cash handling, check processing, time and attendance and forms control needs for financial institutions, gaming, retail and business throughout the US.  The company currently provides products and service support for more than forty manufacturers.  Data Financial, Inc. develops and markets custom software products for cash management in the gaming environments, provides intelligent cash handling safes to the retail industry, and offers hosted employer technology solutions.

A trained technical staff supports all of the products and services offered by Data Financial, Inc. with remote on-line service, telephone support and trouble shooting, on-site and depot service.  All Distributech contacts for product or technical support will be immediately handled by the Data Financial staff.

Distributech USA, Inc. has been one of the leading providers of Hedman check processing products in the US.  The company’s knowledge in the safe use and handling of secure documents has been widely respected in the banking community.   Distributech has also provided specialized business products for document destruction, forms handling and check endorsing.

“We are looking forward to personally greeting and welcoming Distributech customers.  I am confident they will be pleased with our level of support and additional product offerings,” Holtz said.  Visit Data Financial at


Data Financial, Inc. Pursues Growth In Time and Attendance Product Support

Contact Information:
Jon Tarcin, General Manager, Time & Attendance Division

 Data Financial, Inc.

TELEPHONE: 800-334-8334
FAX: 262-243-9260


Data Financial, Inc. Pursues Growth In Time and Attendance Product Support

Mequon, WI – May 9, 2012 – Data Financial, Inc. has announced expanded support for time and attendance hardware and software products.  In response to customer demand and market changes in the time and attendance industry, the company has added staff and company resources to meet the growing needs of current users throughout the United States.  Additionally, Data Financial, Inc. has released special pricing for all levels of service and hardware support.

“Due to a change in Stromberg ownership, Data Financial, Inc. will no longer sell the Stromberg product line,” according to Jon Tarcin, General Manager of the Time and Attendance Division of Data Financial, Inc.   “though we can no longer sell the Stromberg line, we continue to serve our loyal customers by providing unmatched hardware and software support solutions.  We have, in fact, added technical support personnel to meet the increased demand for our services and employer technology products,” Tarcin said.

Data Financial, Inc. ceased offering the Stromberg product line following their ownership change in 2011.  The DF technical staff has grown as they have experienced success in helping customers through the transition.  “We know the time and attendance market, and we demonstrate incredible commitment to our customers – - that’s what I’m most proud of,” Tarcin continued.   “We are positioned to offer competitive alternatives, support and advanced technology for future planning,” he said.  Support packages being offered to prospective Data Financial, Inc. customers include fixed cost implementation and training, 30-day courtesy software support for prospective customers, extended service agreements, and discounts on all hardware products.  The company offers two hour guaranteed support response with technical staff available daily, including weekends.

The Data Financial, Inc. Time and Attendance Division technical staff provides consultation, system design, implementation, and migration options for other products.  In addition to a technical support help desk accessible via toll free phone service and internet, the company offers on-site support throughout the nation.  Time clock hardware support is offered on all product lines, including biometrics.

Additionally, offering technical and software support, Data Financial, Inc. represents every major employer technology product line, including Widmer, Amano, RapidPrint, AccuTime, AcroPrint and Asure.  In January of this year, the company announced the release and availability of DFTimecard, a fully hosted time and attendance product for all applications.

Data Financial, Inc. offers product support and service to end-users nationwide.  For more information on workforce solutions, including hosted products, contact Jon Tarcin at 1-800-334-8334, via email, or  visit

About Data Financial, Inc.

The Time and Attendance Division of Data Financial, Inc. was formed in 2003 following the acquisition of a provider of Stromberg and workforce related products.   From integrated time and attendance products for workforce scheduling and system design, to custom program applications and maintenance support, Data Financial, Inc. delivers complete time keeping products and automated payroll solutions.  Data Financial, Inc. is not an authorized re-seller of Stromberg products and disclaims any representative relationship with Stromberg Products or the owner of that brand name.

Data Financial, Inc. Announces Installation Of First Check Processing System For State Bar Association

Data Financial, Inc. Announces Installation Of First Check Processing System For State Bar Association

Mequon, WI  – February 24, 2012 – Data Financial, Inc. has announced the first installation of  CheckScan Pro in a state bar association office.  CheckScan Pro is a fully automatic, high speed check endorsement and imaging system with archival capability.  Priced at less than one-half the cost of traditional high speed check endorsers, CheckScan Pro features unlimited endorsement selections with the capture of all images and check MICR data.

“Our state bar customer needed to be able to efficiently prepare checks for deposit while also creating an archive for all checks handled,” according to John Malaczynski, Manager of eCommerce Solutions for Data Financial, Inc.  “We developed and released CheckScan Pro to the market to meet the needs of banks, businesses and government agencies which process large volumes of checks.  Traditionally, check endorsement systems provide virtually no control and offer no resources for recordkeeping – CheckScan Pro does all of this efficiently and cost-effectively,” according to Malaczynski. He further explained, “Our state bar association customer specifically needed to deposit checks to various user-defined endorsement formats. We accomplished this with CheckScan Pro while also enabling the user to locate processed checks simply by entering the checking account number.  This efficiency is unique to CheckScan Pro.”

Designed to be user installed and fully operational in minutes, CheckScan Pro users can expect to process checks for bank deposit in a high speed environment utilizing the quality of Canon check scanning hardware.  An integrated auto-feed system enables processing of checks at a speed of up to 11,400 documents per hour with changeable endorsements on demand.  CheckScan Pro reads and stores all MICR information for reporting and research.

CheckScan Pro was developed by Data Financial, Inc. in response to user demand for high-speed, dependable check endorsing equipment.  The system images both the front and back of each check with full research capability by use of the MICR line.  The product is available for use with any Windows based PC.

“The need for dependable check endorsing equipment is prevalent, even as many of our customers move to systems which electronically deposit checks,” according to Jim Holtz, President of Data Financial, Inc.  “There is clearly a significant need for check endorsing equipment among many industries, including law-related agencies and organizations, such as state bar associations,” Holtz said.  Holtz continued, “We know that check endorsing is a necessary, manual task being done daily throughout business and industry.  While in product development, we learned that imaging the check while it is being endorsed would be a welcome addition.”  The scanning of both the front and back of the check, along with the read of the MICR information provides a permanent record and many research opportunities.

CheckScan Pro is available on line at and is fully supported by Data Financial, Inc.  The product is shipped free of charge and is furnished with a one year comprehensive warranty.  Data Financial, Inc. offers free customer trials.

About Data Financial, Inc. Founded in 1983, Data Financial, Inc. provides products, systems solutions and custom software to commercial, banking and gaming customers.  A consulting and technical staff advises customers about check processing products and software, currency and cash products, document security solutions, archive tools and system and software design to meet specific financial and business needs.


Data Financial, Inc. Now Carries Currency Counting Equipment To Count Canada’s New Polymer Notes

Data Financial, Inc. Now Carries Currency Counting Equipment To Count Canada’s New Polymer Notes

Mequon, WI – January 3, 2012 – Data Financial, Inc. has announced the availability of a currency counter which offers a complete solution for counting and validating the new Canadian One Hundred Dollar polymer note. Unique to this equipment is that it has been specifically designed to accommodate both old and new currency without having to separate before counting.

John Malaczynski , Manager of eCommerce operations at Data Financial, Inc. is introducing the Semacon S-1100-C Currency Counter to financial and retail users throughout Canada. “I am excited to introduce this product,” Malaczynski said, “ as it is fully compatible with old and new style Canadian currency and is designed to anticipate the additional currency changes to the fifty dollar bill in March of 2012.” The S-1100-C will also accommodate the releases of the twenty, ten, and five dollar bills projected for late 2013. “Meeting current and future needs makes this machine an affordable and exceptional solution,” according to Malaczynski.

According to reports, the Canadian Finance Minister had announced the introduction of the new polymer bank note in response to counterfeit activity and the desire to modernize Canadian currency. As of 2004, approximately 470 counterfeit notes per million were detected in circulation throughout Canada. The new bills are more secure and they are also more cost effective as they are predicted to be in use for 25 or more years.

In the last twenty years, since polymer bills were created, countries such as Australia, Bermuda, Brunei, New Zealand, Papua New Guinea, Romania, and Vietnam have move to this technology. Since 2010, it is reported that as many as seven countries have fully converted to polymer notes.

For the US market, Data Financial, Inc. continues to offer traditional currency counting and sorting products for all applications. Single note counters, currency scales and currency sorters are available for all financial and retail cash counting operations. The company also offers high speed, multi-pocket currency sorters for high volume cash environments in financial institutions and casinos.

For more information on the Semacon S-1100-C, contact John Malaczynski at 1-800-334-8334, via email, or visit

Jimmy Buffett’s Vegas casino wins biggest margarita record

That was the word this weekend from the folks at Jimmy Buffett’s new Margaritaville casino, where the titanic tequila concoction was created. It was an 8,500-gallon treat that broke the Guinness World Record set in Vegas last year. The giant quaff was shared by thousands of revelers.

Buffett himself showed up to to toast conching — er, cinching — the record, and chatted with wounded vets (for each gallon of the giant margarita sold, $5 goes to the Wounded Warrior Amputee Softball Team). Buffett also talked to veteran celebrity chronicler Robin Leach, as reported in the Las Vegas Sun. Buffett said another Margaritaville Casino is due in Biloxi, Miss., and told Leach the first time he visited Vegas, he cashed in a plane ticket, won $50 gaming, then hopped a train to L.A., where he failed an audition to join the New Christy Minstrels. But that was probably a good thing, as his career as a laid-back beach boy took off, and he and his Coral Reefer Band are still riding a wave of popularity.

The word from the casino is that the giant margarita contains 2,125 gallons of Margaritaville Gold Tequila, 708 gallons of Margaritaville Triple Sec, 5,667 Gallons Margarita Mix, plus 22,267 limes. The recipe serves 181,333 12-ounce margaritas.

If you’re in Vegas next Saturday, the casino is hosting another street party beginning at 11 a.m. If it’s not gone, you can taste the “Lucky Rita” concoction and see live entertainment, play interactive games and more. Visit margaritaville.comto see video from the margarita celebration and details of upcoming events.

Author: Kitty Bean Yancey, USA TODAY

G2E 2011: Casino execs reluctant to replace older slots

If Patti Hart felt singled out, she didn’t show it.

The chief executive officer of slot machine giant International Game Technology had to endure a couple of body blows from her fellow panelists during a Global Gaming Expo round-table discussion Wednesday by female executives on the state of the industry and the economy.

Casino operators expressed a continued reluctance to replace older slot machines with some newer games displayed in the G2E’s trade show.

Isle of Capri Casinos CEO Virginia McDowell, after telling the audience that “dysfunctional government in Washington D.C.” continues to cause uncertainty among the nation’s consumers and dampen spending, said slot machines were not in the regional gaming company’s budget.

“I can spend $200,000 on 10 new slot machines or renovating one of our casino’s restaurants,” McDowell said. “What is going to create the best entertainment opportunity for our customers?

“This is not going to make Patti happy,” McDowell said.

The economy and the gaming industry’s recovery from two years of declining revenues were debated by the round ­table, which included Sheila Morago, executive director of the Oklahoma Indian Gaming Association and Akiki Takahashi, an executive vice president with Melco Crown Entertainment in Macau.

McDowell said the recent swings in the stock markets affect consumer spending.

“People are nervous about spending money,” McDowell said.

The fallout has casino operators continually re-evaluating what is needed to drive customers to their properties.

Caesars Entertainment Corp. Senior Vice President Jan Jones said her company is focused on developing the $550 million Project Linq, a nongaming retail, dining and entertainment complex on the Strip scheduled to break ground this month.

Jones said expansion of the company’s Strip casinos is not on the drawing board. “We don’t need new casinos,” Jones said. “We need new amenities.”

Hart, whose company unveiled new slot machine titles and concepts throughout G2E, was not fazed. She said IGT under­stands the economic issues facing the industry and often negotiates price points with casino operators.

“There are no discounts, folks,” Hart said.

Casino operators are looking at new markets where expansion makes sense. Caesars is opening two casinos in Ohio next year, has made a bid on one in Baltimore, and will explore Massachusetts should that state legalize casinos.

McDowell said Isle of Capri is spending $125 million to build a casino in Cape Girardeau, Mo., halfway between St. Louis and Memphis, Tenn. The city of 70,000 does not have a casino and is the state’s last available gaming license.

“It’s an underserved market, but it wouldn’t make sense spending $1 billion to build something there,” McDowell said.

Contact reporter Howard Stutz at hstutz or 702-477-3871. Follow @howardstutz on Twitter.


Casino industry seeking new online poker bill

The commercial casino industry is pushing federal legislators for new laws to regulate the estimated $6 billion online poker industry.

Rather than supporting proposals already on the table, the casino industry wants states to be able decide whether to allow online poker. The industry also wants online casino companies to be licensed the way land-based gambling companies are in Nevada, New Jersey and elsewhere.

Chief Executive Frank Fahrenkopf of the American Gaming Association said Tuesday at the start of an industry conference in Las Vegas that he’s optimistic a new bill will be introduced this year.

Fahrenkopf says proposals already in the works for regulating online gambling don’t have the elements to garner support from commercial casinos.



Debt Collectors Warned Off Using Facebook To Target Borrowers

In their quest to locate borrowers who have gone AWOL, debt collectors often have a tough task trying to piece together a network of associates they can contact to try and track the debtors down.

The advent of Facebook and Twitter has made that job easier – if a borrower’s privacy settings aren’t too tight, they can see their friends and family in a single click, then send them a direct message asking the borrower to contact them.

It’s a method that debt collectors in the United States and U.K. are practicing, but today British regulators are telling them to cut it out. The Office of Fair Trading (OFT) has updated its guidelines for debt collectors for the first time since 2006, in part to include the advent of social networking and its use as a tool for tracking–or even harassing–people.

The OFT now says debt collectors must not post messages on social networking sites like Twitter and Facebook, “in a way that might potentially reveal that an identifiable person is being pursued for the repayment of a debt.”

Debt collectors aren’t allowed to discuss a person’s debt with anyone other than the borrower their spouse and lawyer, and the same applies in the U.S. under Federal Trade Commission rules.

“We’ve had a handful of complaints about companies engaging in debt recovery using Facebook or Twitter,” a spokesman for the OFT said. “We contacted the companies and they stopped the practice.”

He added that while this was not a widespread problem, it was a new take on old methods. “Sometimes they’ll put postcards through the letter box or leave messages on the answering machine giving private information that other people in the household could access,” he said.

Five years have passed since the OFT’s guidelines were last posted, rather a lot in tech terms as the number of people on Twitter and Facebook has swelled. ”It’s future proofing,” the spokesman added, “to make sure the guidance remains relevant.”


Author: Parmy Olson

Pumpkins are the orbs of the season

With pumpkin season upon us, it’s tempting to experiment with the big orange jack that gives the front porch atmosphere for Halloween. What if you actually cooked one and ate it?

Hmm. The pilgrims did.

After all, with all the talk about “eating your colors” – well, the brilliant pumpkin seems irresistible in this regard.

But cooking with pumpkin isn’t as easy as yanking a would-be jack-o-lantern off the porch and into the kitchen. (And the pilgrims ate a different type of pumpkin, but more on that later).

No, those porch pumpkins, known as field pumpkins, are fine for carving into scary faces but are stringy and watery when cooked. At least that’s what Martha Stewart says (and who wants to argue with her?).

Instead, you’ll need a different sort of gourd for culinary purposes.

We’ll get to that, but first a bit about pumpkins.

Ancient vegetables

If pumpkins were spirits, they would be old souls. They’re members of the cucurbita pepo species, a diverse group that includes the ubiquitous zucchini as well as the field pumpkin, according to the book “The Compleat Squash: A Passionate Grower’s Guide to Pumpkins” by Amy Goldman.

Pumpkins – native to Mexico and the U.S. – are probably the oldest in the group, dating back thousands of years.

The pilgrims were introduced to pumpkins by the Native Americans, and soon they became a staple.

Today, there are more than 100 varieties – many with intriguing and exotic names: Baby Boo (similar in size to the adorable Jack-Be-Little, but white in color); Full Moon (a big variety, also white, but not good for cooking), Jarrahdale (a slate blue variety native to Australia) and Halloween in Paris (a French pumpkin that’s yellow and can be used for cooking).

There’s the Baby Bear, which is a good choice – jussst right, in fact – if you’re looking for a pumpkin to serve as a soup bowl, according to, a site run by Jack Creek Farms, a California grower.

Goldman, the squash book author, likes to cook with pumpkin, and her all-time favorite is a variety called Winter Luxury Pie.

“It makes a pumpkin pie that’s like velvet,” she says.

Goldman has cooked all kinds of pumpkins (even the so-called “bitter spitters”) and she’s cooked them all kinds of ways (steamed, microwaved, roasted). Hands down, the best way to cook it is to roast it, she says.

“Roasting brings out the best in any pumpkin. Roasting is the way to go. It caramelizes the flavors,” she says.

In Mexico, where pumpkins are believed to have originated, they often were roasted whole, she says.

Goldman is also a big fan of making and freezing pumpkin purée.

“Freeze it in two-cup portions and then you’ll have that to use for pie. I always have pumpkin purée on hand. It’s the easiest thing to make soup or stew out of,” she says. “I make a lot of purée just so I have it on hand. I can throw it into anything.”

She roasts a Winter Luxury Pie pumpkin whole, pierced with a few small holes for venting, at 350 degrees, until it “slumps” and softens – about an hour. After it’s cool enough to handle, she cuts off the top, removes seeds and strings and spoons the flesh out. She then purées it in a blender, adding some liquid to thin if need be. A five-pound pumpkin should yield 4 cups – enough for two pies, she says.

Pumpkin pickin’

So what do you have to choose from when it comes to bringing a pumpkin to the dinner table?

Around here, you’re likely to find the hardworking field pumpkin (put it on the porch) and for cooking either a few varieties of pie pumpkins, including the delightful-sounding Cinderella pumpkin (a French heirloom variety).

Barthel Fruit Farm in Mequon grows several varieties of pie pumpkins, plus some specialty pumpkins – including the Kakai, known for its shell-less seeds, which are ideal for roasting.

“We have a great crop of pumpkins,” says owner Bob Barthel – though a soggy spring caused some trouble.

“The Jack-Be-Littles didn’t like the wet spring,” he says – and he didn’t get any in the crop.

They do have a fine crop of Cinderella pumpkins, he noted.

“They sell wedges of Cinderella pumpkins at French farmers markets for cooking,” says Barthel.

A great big Cinderella pumpkin, in fact, is the star of one of the five-ways-with-pumpkin recipes here. It gets roasted, and, well, it’s a thing of rustic beauty.

For this and four other perfectly pumpkin recipes, see page 4-5G. And to find a pumpkin patch near you, visit


Fine facts about pumpkins

  • Native Americans used pumpkins as food and as medicine.
  • The Cherokees ate pumpkin seeds to battle intestinal worms.
  • Many tribes dried strips of pumpkin and stored it for use in the winter.
  • Native Americans introduced the Pilgrims to pumpkins, which are believed to have been served at the second Thanksgiving.
  • Pumpkin pie is thought to have originated with the Pilgrims, who cut the top of a pumpkin off, removed the seeds and filled the pumpkin with milk or cream, spices and honey, and then roasted it. They scooped out the warm, custard-like mixture along with the roasted pumpkin flesh.
  • The Pilgrims also found other uses for pumpkins. They combined it with hops and maple sugar to make pumpkin beer. Pumpkin shells also were used as a guide for haircuts – giving rise to the nickname “pumpkinheads” for New Englanders.

Sources: “The Compleat Squash: A Passionate Growers Guide to Pumpkins, Squashes and Gourds” by Amy Goldman;;



Many pumpkin recipes call for puréed pumpkin. Here’s a simple recipe, culled from the Journal Sentinel CounterPoints video series.

Fresh Pureed Pumpkin
Makes about 3 cups

2 sugar or pie pumpkins

Parchment paper

Preheat oven to 350 degrees. Split pumpkins in half vertically. Scoop out seeds and membranes. Save seeds for later use, if desired. Place pumpkin halves cut-side down on parchment-lined baking sheet.

Poke the flesh of the pumpkins several times with a fork. Place in preheated oven and roast for about 45 minutes, until a fork is easily inserted into pumpkin and comes out easily.

Turn pumpkins over, scoop out flesh all the way to the skin, and put flesh into food processor. Process until fibers are broken down and mixture is smooth. Put purée in fine-mesh strainer over a bowl or in a cheese-cloth-lined colander. Allow to drain about two hours.


Pumpkin and pasta are a natural pairing – Italian pumpkin ravioli is one classic example. Here’s another dish that brings those flavors together, without cranking up the pasta-making machine. It’s from Country Living magazine.

Pumpkin Cannelloni with Sage Brown-Butter
Makes 6 servings

1½ pounds pumpkin (peeled, seeded and chopped)

1½ tablespoons extra virgin olive oil (plus more for drizzling)

3 large garlic cloves, chopped

½ cup ricotta cheese

½ cup grated Parmigiano-Reggiano

1½ teaspoons finely chopped fresh sage (plus 4 large whole leaves)

¼ teaspoons salt (plus more to taste)

½ teaspoon freshly ground black pepper (plus more to taste)

½ package (8 ounces) oven-ready lasagna sheets (6 sheets)

6 tablespoons butter

Preheat oven to 350 degrees.

Place pumpkin and ¾ cup water in large skillet over medium heat. Cover and steam until tender, 20 minutes. Place steamed pumpkin in medium bowl and mash until smooth.

Heat 1 ½ teaspoons olive oil in a small skillet, and sauté garlic until golden. Transfer garlic to mortar and pestle, and crush into a paste. Stir cheeses, chopped sage, salt, pepper and garlic paste into mashed pumpkin. Set aside.

Bring a large pot of water to a boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve ¼ cup pasta water.

Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add four tablespoons pumpkin mixture to center of lasagna, so that it can be folded over to form a cannelloni tube. Transfer to prepared baking dish. Repeat with remaining lasagna sheets, laying them side by side in the pan.

Pour reserved pasta water over lasagna and cover dish tightly with foil. Bake in preheated oven until heated through and pasta is tender, 20 to 25 minutes.

Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over cannelloni and serve immediately.


This spicy snack is from the test kitchens of Bon Appétit magazine. They can be made five days ahead of serving and stored in an airtight container at room temperature.

Curried Pumpkin Seeds
Makes 2 ½ cups

1 large egg white

1 tablespoon fresh lime juice

1 teaspoon olive oil

2 tablespoons sugar

1 tablespoon curry powder

1 ½ teaspoons coarse kosher salt

1/8 teaspoon cayenne pepper

12 ounces hulled pumpkin seeds (about 2 ½ cups)

Preheat oven to 350 degrees. Line a large, rimmed baking sheet with parchment paper. Coat the paper with vegetable oil spray.

In a large bowl, whisk egg white, lime juice and oil. Add sugar, curry powder, salt and pepper and whisk. Add pumpkin seeds and toss.

Transfer seeds to baking sheet, spreading evenly. Bake in preheated oven until toasted and fragrant, stirring often, about 24 minutes. Cool seeds on the sheet.


This simple side dish is from Martha Stewart’s “Everyday Food.”

Roasted Pumpkin with Shallots and Sage
Makes 4 servings

1 medium sugar pumpkin (about 4 pounds), peeled, seeded and cut into 2-inch chunks

4 shallots, peeled and quartered lengthwise

3 tablespoons olive oil

¼ cup fresh sage leaves, roughly chopped

Coarse salt

Ground black pepper

Preheat oven to 450 degrees.

Divide pumpkin, shallots, oil and sage evenly between two large rimmed sheets. Season with salt and pepper, and toss to combine ingredients. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.


This rich and simple dish is from Barefoot Contessa Ina Garten. The recipe called for canned pumpkin. We tested it with fresh pumpkin purée and it worked beautifully.

Pumpkin Mousse Parfaits
Makes 8 to 10 servings

¼ cup dark rum

1 packet (2 teaspoons) unflavored gelatin powder

1 can (15 ounces) pumpkin (not pie filling) or a scant 2 cups puréed pumpkin (see note)

½ cup granulated sugar

½ cup lightly packed light brown sugar

2 extra-large egg yolks (from pasteurized eggs)

2 teaspoons grated orange zest

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

1½ cups cold heavy whipping cream

1½ teaspoons pure vanilla extract

Sweetened whipped cream for garnish

8 to 10 chopped ginger cookies

Crystallized ginger, for decoration (optional)

Place the rum in a heatproof bowl and sprinkle the gelatin over it. Set aside 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the bowl of gelatin over a pan of simmering water and cook until gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture.

In bowl on an electric mixer fitted with a whisk attachment, whip the 1 ½ cups heavy cream and the vanilla until soft peaks form. Fold whipped cream into pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate 4 hours overnight. To serve, decorate with whipped cream and slivered crystallized ginger, if desired.


This rustic recipe is from Saveur magazine, ( Look for a heavy pumpkin – author Amy Goldman recommends a Winter Luxury Pie pumpkin – with thick flesh to withstand roasting in the oven. Serve it with a tossed green salad and crusty bread.

Pumpkin Soup in a Pumpkin
Makes 6 servings

1 pumpkin (7 pounds) with a 2-inch stem (see note)

7 tablespoons butter


1 large yellow onion, peeled and finely chopped

1½ cups fresh white bread crumbs, toasted

½ teaspoon ground nutmeg

½ teaspoon ground sage

Freshly ground black pepper

½ cup grated Swiss cheese

4 cups chicken stock

2 bay leaves

½ cup heavy whipping cream (optional)

Preheat oven to 350 degrees.

Cut a lid about 4 inches in diameter out of the top of the pumpkin, and set the lid aside. Remove and discard seeds and strings (or save seeds for roasting later). Rub inside of pumpkin and lid with 1 tablespoon softened butter, season with salt and place pumpkin on a baking sheet.

Melt remaining 6 tablespoons butter in large skillet over medium heat.

Add chopped onions and cook until soft, about 10 minutes. Stir in bread crumbs and cook for 2 minutes. Add nutmeg and sage, and season generously with salt and pepper. Remove from heat, stir in cheese, and spoon mixture into pumpkin.

Pour enough stock into pumpkin to come within ½ inch of the rim. Lay bay leaves on top and fit lid back onto pumpkin top.

Bake in preheated oven until pumpkin begins to soften and brown on the outside and the stock begins to bubble on the inside, about 1 ½ hours. Carefully remove pumpkin from oven and transfer to a serving platter. With a long-handled spoon, scrape flesh from bottom of sides of pumpkin. Just before serving, stir in the heaving cream, if using.

Note: If a large pumpkin isn’t available, use two pie pumpkins (weighing at least 3 pounds each). You may need to use slightly less of the bread crumb mixture.

Author:   Jan Uebelherr