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Dinner in a pumpkin
(Source: http://www.cyber-kitchen.com/)
Ingredients
Med. sized pumpkin (4 lbs)
1-1/2 lbs. lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
2 Tbsp. brown sugar
1 (4-oz.) can mushrooms
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess
membrane with a scraping tool. In a large skillet, combine ground beef, chopped
green pepper, chopped celery, and chopped onion and cook over medium heat until
ground beef is browned. Add next seven ingredients to skillet. Mix well and
place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a
foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours.
Just before serving, embellish pumpkin by placing (with toothpicks) black olives
to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth.
Use fresh parsley leaves to make hair around like opening. To serve, scoop out
part of the baked pumpkin, along with the meat mixture, onto each plate.
Italian Ricotta Cheese Pie
INGREDIENTS
1 cup graham cracker crumbs
2 tablespoons butter
1 cup honey
4 eggs
4 cups ricotta cheese
1 tablespoon honey
2 teaspoons vanilla extract
2 tablespoons whole wheat flour
2 teaspoons lemon zest, cut into thin slivers
2 tablespoons blanched slivered almonds
1 tablespoon shelled pumpkin seeds
DIRECTIONS
In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix
well. Place in a 9 inch springform pan and spread evenly across the bottom.
Refrigerate 30 minutes to chill.
Preheat oven to 325 degrees F (165 degrees C).
In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time
until incorporated). Add tablespoon of honey, vanilla and flour. Beat until
smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and
scatter pumpkin seeds on top.
Bake for 1 hour or until just firm and lightly colored on top. Turn oven off,
open door and leave pie inside to cool for 30 minutes.
Remove pie from oven, refrigerate and chill for 2 hours to overnight before
serving.
Jack O' lantern pizza
(Source: http://www.spookmaster.com/)
Ingredients
1 - Pre-made soft pizza crust
1 bag - Pre-cut pepperoni
1 (8 oz.) bag - Mozzarella & cheddar cheese mix
1 - Container pizza sauce
1 - Green pepper
Assorted veggies that you like
Jack O' Lantern or shaped or round baking pan
Preparation
Following the instructions on the pizza crust tube for pre-baking the crust
after you shape it to the pan. After the crust is done, cover it with the pizza
sauce of your choice, add pepperoni and any veggies you want.
Cover liberally with the cheddar/mozzarella cheese mix, making sure to cover
anything underneath it. Cut green peppers in to thin slivers, save a larger
piece to make the stem. Lay pieces out to make the indentations of the pumpkin.
Cut pieces of pepperoni to make the eyes, nose and mouth of the Jack O' Lantern.
You could also use a yellow pepper to do this for variation on a meatless pizza.
Here's what mine looks like before baking.
Bake according to the instructions on the pizza crust wrapper, usually about 20
minutes, but you'll know when it's done. Serve hot, while the cheese is still
soft.
Jack O' Lantern Cheeseburger Pie
Ingredients
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, pressed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 (15-ounce) package refrigerated piecrusts
1 tablespoon prepared mustard
3 cups (12 ounces) shredded Monterey Jack cheese, divided
2 tablespoons water
1 large egg
Red and yellow liquid food coloring
Preparation
Cook first 5 ingredients in a large skillet over medium-high heat, stirring
until beef crumbles and is no longer pink; drain. Stir in ketchup and
Worcestershire sauce; cool.
Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard
evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto
center of crust, leaving a 2-inch border.
Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry
cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust,
and fold under. Place stem on top of jack-o'-lantern face.
Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food
coloring; brush over crust.
Bake at 425° for 20 minutes; remove from oven, and brush again with egg mixture.
Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more
minutes or until golden brown.
Yield
6 to 8 servings
Pumpkin Chili
3 pounds lean ground beef
2 cups fresh pumpkin, cubed in 1-inch pieces
1 can (15 ounces) kidney beans
2 medium onions, diced
3 cans diced tomatoes
2 tablespoons chili powder
2 tablespoons sugar
1 teaspoon salt (optional)
Brown ground beef. Drain fat. Put ground beef into large cooking pot, add each
ingredient, and cook on low heat for 90 minutes. Serve with sour cream.
Sloppy Boos
(Source:
www.perfectentertaining.com/halloween/)
Serving Size: 4-6 Slobbering Souls.
This savory dish, a variation of Sloppy Joes with a Halloween twist is very
flavorful and unique. Sloppy Joes don't have to go far to look slightly
disgusting and messy, and this version is sure to please all those sloppy
eaters. This is also a very low fat dish that is perfect to serve to mixed
company. Kids will love the sloppiness and adults will appreciate the slightly
more "grown up" flavor. This is great on rolls or thick slices of French bread.
Ingredients:
1 pound ground turkey
2 medium chopped onions
2 minced garlic cloves
1 cup pumpkin puree
1 cup crushed tomatoes or tomato sauce
3 tablespoons dark brown sugar
2 tablespoons yellow mustard
1 teaspoon chili powder
salt to taste
Directions:
In a large heavy saucepan brown the ground turkey over medium high heat. Reduce
the heat to medium and add the onions. Cook until the onions are almost soft and
translucent. Add the garlic and cook for additional minute or two. Add the
remaining ingredients and mix well. Bring the mixture to a boil, then cover,
reduce the heat, and simmer for 15 minutes. Serve hot.
Spaghetti and eyeballs
(Source: http://www.spookmaster.com/)
Ingredients
Eyeballs
1 ½ pounds - Ground beef
1 cup - Seasoned bread crumbs
1 tablespoon - Ketchup
1 - Egg
¼ teaspoon - Pepper
½ teaspoon - Oregano
7 ounces - Olives (pimento-stuffed)
Spaghetti and Sauce
14 ounces - Spaghetti sauce
3 quarts - Water
1 teaspoon - Salt
8 ounces - Spaghetti
2 tablespoons - Butter or margarine
Preparation
Preheat the oven to 350 degrees. Mix the ground beef, bread crumbs, ketchup,
egg, pepper and oregano in a large bowl. Then form the meat mixture into about
18 to 24 eyeball-sized balls. Press an olive into each ball, pimento side out.
Place the eyeballs in a baking dish, cover them with spaghetti sauce and bake
for 45 minutes.
About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of
water. Add salt. Set on medium heat and follow package directions to cook the
spaghetti. Drain and transfer it to a serving bowl and toss with the butter or
margarine.
When your eyeballs are done, remove them from the oven and spoon onto the
spaghetti, irises up. Spoon sauce from the pan around them.
Witch's brew (stew)
(Source: http://www.spookmaster.com/)
Ingredients
6 - Chicken wings
6 - Lamb riblets
4 - Chicken necks
½ teaspoon - Salt
½ teaspoon - Pepper
2 cans - Tomato soup (condensed)
2 cups - Water
2 - Fresh basil leaves or
½ teaspoon - Dried basil
Preparation
Rinse the meat and place in a large pot with enough water to cover the meat. Add
the salt and pepper and cook over medium heat until the water comes to a boil.
Lower the heat and continue to simmer, uncovered, for about 45 to 60 minutes, or
until the meat is thoroughly cooked.
While the meat is cooking, mix the tomato soup and water in another large pot.
Stir in the basil and cook over medium heat until your brew begins to boil. Turn
the heat to low and simmer, uncovered, for 15 minutes, continuously stirring
with a long spoon. When the meat is fully cooked, transfer it with a slotted
spoon into the soup mixture. Ladle brew into individual bowls.
In the witch's recipe, the chicken wings are "wings of buzzard", the lamb
riblets are "leg of toad", and the chicken necks are "tail of eel".
Additional ideas
Barbacue Wings can be called "bat wings"
Cheeseburgers with pumpkin shaped cheese
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