Halloween HappeningsWritten by Arleen M. Kaptur
Jack-O-Lanterns, black cats, ghosts, goblins, and a full moon - all add up to a lot of fun and enjoyment for family, friends, and neighbors. Safety-of course should be "preached" well before Halloween as well as safety precautions to insure that little ones and "scary monsters" enjoy themselves but are safe and sound. Reflective tape on shoes, jackets, back and front of costumes, and on treat bags is one way of keeping safe when day turns into night. Also, "going together" is more fun than going alone. Little children should be shown that make-believe is part of this Holiday, and they should not be given a "scare." Having a home/school/or town party? Decorations are fun and let kids help. It's always nice to pack away something this year that a child makes, and watch their eyes light up when you unpack it a year later and use it again - they made it - and their pride will show. Even teen-agers (but they may not show it) enjoy a little "remembering" when old items are pulled out. Pick a theme for your Holiday Get-together. It could be a Monster Bash, a Ghostly Encounter, or a Pumpkin Extravaganza. If you are inviting a wide range of ages - consider "no-win" games for younger set and hand out those prizes freely. Older children enjoy a little friendly competition and adults should have a combination of both. Pumpkins, yarn-tied ghosts just hanging around, or a bit of dry ice in a home-made cauldron (safely away from little fingers and curious adutls) will go a long-way with effect. Prizes and treats could be stickers, pencils, erasers, notebooks, coloring or puzzle books, glow-in-the-dark anything (necklaces, bracelets, etc.) and other items that are a great substitute for way too much candy and sweets. But sweets are a part of Halloween Bash so here's a few suggestions: Start your morning out with pumpkin pancakes: A Jack-O-Lantern pan helps but you could improvise. 2 cups biscuit mix, 2 tbs. light brown sugar, packed, 2 tsp. ground cinnamon, 1-1/2 cups (12 ozs.) undiluted evaporated milk, 1/2 cup solid pack pumpkin, 2 tbs. vegetable oil, and 2 eggs Place your pan in oven and preheat it (450). In bowl, combine biscuit mix, sugar, cinnamon, evaporated milk, pumpkin,oil and eggs. Whisk until smooth. Spray your heated pan with non-stick spray. Pour 2 cups of batter in pan. Return to oven and bake 8 mins. or until top is dry and edges are brown. Cut butter pats in triangles for eyes, nose, and happy teeth. Or use your favorite pancake mix, prepare in a frying pan or griddle and decorate. Place a small stem on top. Serve with sausage links, orange juice, and a lot of giggles. ***************************** Whatever food items you prepare for day should be given appropriate names, of course. Your family can feast on Boo Salad, Ghoul Hands (a clear plastic glove with a candy corn placed in fingertips for a nail, and filled with popcorn, tied on top with orange or black yarn), Scary cupcakes, Witches' Brew, Bewitching ice cream sundaes, and Marshmallow or Mashed Potato Ghosts. Serving cheeseburgers: cut out triangles for eyes, nose and make a silly grin in cheese just before serving. A Jack-O-Lantern burger instantly. Gummy worms can crawl out from under plates and hang leisurely on cups. ****************************** Jiggly Pumpkins: Use a pumpkin cookie cutter: 2 pkgs. (6 ozs. each) orange-flavored gelatin, 2-1/2 cups boiling water, 1 cup cold milk, 1 pkg. (3.4 ozs.) instant vanilla pudding mix, candy corn, and black licorice.
| | Rabbit Recipes for Your Dining PleasureWritten by Arleen M. Kaptur
Rabbit meat is very famous in many European communities. A younger animal is more tender, but mature have a lot of flavor. The taste of rabbit can be compared to chicken, but it is more dense and dry. You may try substituting rabbit in some of your chicken dishes for a pleasant change of taste. To remove any "gamey" or otherwise just to tenderize, soak rabbit pieces in buttermilk. Some cooks prefer a marinade of wine and vinegar mix, but this creates a spicier and sharply flavored dish. To your enjoyment - European (Hasenpfeffer)Rabbit: 1 cup vinegar, 1 onion, sliced, 1/2 cup sugar, 1 tsp. mixed pickling spices, 1 1-2 lb. rabbit, cut-up, 2 tbs. flour, 2 tbs. shortening Mix 3 cups water, vinegar, onion, sugar and pickling spices, 2 tsp. salt, and 1/4 tsp. pepper. Add meat. Refrigerate for 2 days. Remove meat from marinade, reserving 1 cup. Dry meat with paper toweling. Coat rabbit with flour. Brown in hot shortening, slowly add marinade. Cover and simmer for 45-60 mins. or until tender (add additional water, if necessary, during cooking time). Remove meat; thicken liquid for gravy with a roux, if desired. ******************** Fried Rabbit: Coat 1 1-2 lb. rabbit, cut up, with a mixture of 1/4 cup flour, 3/4 tsp. salt, and a sprinkling of pepper. In a pan, brown meat slowly in 2 tbs. hot shortening. When golden brown, reduce heat, add 3 tbs. water. Cover and simmer for 30 mins. or until fork tender. Add additional water during cooking time if needed. **************************** For an elegant, highly seasoned dish, try: Rabbit Casserole: 1 large rabbit, brandy, 1/2 to 3/4 lb. Canadian bacon, salt, black pepper, 2 whole cloves garlic, finely chopped, 1/2 cup chopped fresh parsley, 1 cup rye bread breadcrumbs, 1 cup dry red wine, 1 cup madeira wine, flour and water mix - Cut rabbit into pieces and remove bones. Sprinkle meat with brandy. Let stand at room temperature for 30 mins. In a casserole, line bottom with Canadian bacon, and add following in order: rabbit meat, salt, pepper, garlic, parsley, bread crumbs and another layer of bacon. Continue until all ingredients are used up. The top layer should be bacon. Pour red wine and madeira over ingredients. Make a flour and water dough and press around edges of casserole, in a very thin edging. Cover casserole tightly. Bake (350) for 2 hours.
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