Halloween Happenings Written by Arleen M. Kaptur Continued from page 1 Dissolve gelatin in water, set aside for 30 mins. Whisk milk and pudding mix until smooth, about a minute or two. Pour into an oiled pan and chill until set. Using your pumpkin cookie cutter, cut into shapes and decorate. *** Menu Ideas: Hot turkey sandwich Ghostly white potatoes and gravy Pineapple witches' brew ** Halloween Macaroni and Cheese Monster teeth (green peas) Graveyard surprise (chocolate pudding with whipped cream ghosts swirled on top) ************************* Candied apples: 12 apples 3 cups sugar 1/4 tsp. cream of tartar 2/3 cup water 1 tsp. lemon juice 15 cloves 1-2 tsp. red food coloring Place sticks in apples. Combine sugar, cream of tartar, water, lemon juice and cloves in pan. Stir over heat until sugar is completely dissolved. Add food coloring. Boil, without stirring to hard-crack stage. Remove from heat; remove cloves. Twist apples in syrup and place on buttered cookie sheet to dry. ************************** Mashed Potato Ghosts: 2 lbs. potatoes, peeled and cut into chunks 3/4 cup milk, heated 2 tbs. butter 1/2 tsp. salt 1/4 tsp. black pepper 1/2 cup grated sharp Cheddar cheese 2 tbs. freshly chopped parsley or dill Place potatoes in pot and add enough water to cover. Cook 15 mins. or until very tender. Drain and mash, adding in hot milk, butter, salt, and pepper. Stir in cheddar and parsley. To make a ghost: Create your ghost shapes on waxed paper or foil. Cut out your shape to use as a guide. Use 1/2 to 1 cup mashed potatoes for each ghost. Place stencil on top of mashed potatoes, cut around shape, and remove excess. Use olives for eyes and mouth or raisins, if you prefer. To reheat: place ghosts on a cookie sheet and bake at 350 for 6-7 mins. loosely covered with foil. *********************** Witches' Brew: 1/4 cup cocoa powder 1/2 cup hot water 1/3 cup sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/3tsp. salt 3-1/2 cups milk dash of vanilla dash of cloves cinnamon sticks Combine cocoa, sugar, cinnamon, nutmeg, and salt in pan; add 1/2 cup hot water slowly. Heat to boiling, stirring and cook 2 mins. Add milk; but do not boil. Remove from heat, add vanilla and cloves. Beat with mixer until frothy and serve in mugs with cinnamon stick. *********************** Have some old sheets - taking a black marker, draw eyes and a mouth. Hang on a broomstick and place on patios and porches. Change light bulbs in your lamps to green or orange for Halloween night. If you have "door" duty on Halloween night, join in fun - dress up, play some Halloween tapes in background, and open door slowly and at first, just let your hand reach around - of course, check to see if little ones are knocking, then greet them with a smile and a treat. Use colored plates, cups, and cupcake paper cups for treats or for a meal. Getting into "spirit" of day, is just as much fun as visiting that Pumpkin Patch and waiting for Great Pumpkin to arrive. Have fun and ENJOY! ©Arleen M. Kaptur 2002 September (Excerpt from Arleen's book - Halloween Happenings) Books, articles, gift ideas, and newsletters: http://www.Arleens-RusticLiving.com http://www.arleenssite.com http://www.webspawner.com/users/rusticliving Rabbit Recipes for Your Dining Pleasure Written by Arleen M. Kaptur Continued from page 1 If desired, paprika and thyme may be added for additional spice. *************************** This is a family favorite - delicate but with a lot of taste: Rabbit in Cream: (Serve with applesauce and fried potatoes) 1 large rabbit, cut into serving pieces, 6 tbs. flour, salt, black pepper, 2 tbs. butter, 2 tbs. oil, 1-1/2 cups light cream Wash rabbit pieces and pat dry with paper toweling. Dust with 4 tbs. flour and sprinkle with salt and pepper. Heat butter and oil in pan, brown pieces on each side, cover and cook for 30 mins. or until juices run clear. Place meat on a heated platter. Add remaining 2 tbs. flour to pan drippings, stir and scrape bits from bottom. Slowly stir in cream and cook, stirring, over medium heat until sauce is thickened, at least 7 mins. Spoon sauce over meat before serving. ****************************** Happy Rabbit: 1 large rabbit, cut up, 2 tbs. cooking oil, 4 white potatoes, peeled and quartered, 4 carrots, peeled and cut into 1/2" pieces, 1 onion, sliced and separated into rings, 1 12-oz. can beer or 1-1/2 cups apple juice may be substituted, 1/4 cup chili sauce, 1/2 tsp. salt, 1/4 cup cold water, 2 tbs. flour Wash and pat meat dry with paper toweling. Sprinkle salt and pepper over meat. In a pan, brown rabbit on all sides in hot cooking oil. Drain fat. Add potatoes, carrots, and onion to pan. Combine beer, chili sauce, and salt. Pour over ingredients in pan. Bring to boil; reduce heat. Cover and simmer for 45 mins. or until fork tender. Place rabbit on warm platter and surround with vegetables. For sauce, skim fat from pan juices. Add water to equal 1-1/2 cups liquid. Return pan juices to skillet used to fry rabbit. Combine water and flour and stir into pan juices until completely dissolved. Cook over low heat until thick and bubbly. Spoon a little over meat on platter and pass gravy around. ************************ Hope these ideas give you some tasty mealtime ideas. ENJOY! ©Arleen M. Kaptur 2002 September (Excerpts from Arleen's Book - Wild Game Cooking) For books, articles, gift ideas, and newsletters: http://www.Arleens-RusticLiving.com http://www.arleenssite.com http://www.webspawner.com/users/rusticliving     <Back to Page 1   ImproveHomeLife.com © 2005 Terms of Use