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October 15, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 23, October 15, 2002

**Overview of this Issue**
From the Editor
Newsletter Recipes....
Casserole Corner
Recipes from the Recipe Exchange
Actual Restaurant Recipes
Quick Dessert Recipe
Halloween Links ...
Subscriber Information
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FROM THE EDITOR

Goblins and Ghosts, oh my! Halloween is almost here. This year I did a Halloween tree in our dining room. It's covered with witches, skeletons, bats and blinking ghosts. My husband was a little surprised when he saw it, but by now he is getting used to these kind of surprises. LOL....

Did you know the custom of Halloween was brought to America in the the 1840's by Irish immigrants fleeing Ireland during the Potato Famine? A favorite trick then was tipping over the outhouse.

I hope you enjoy my Halloween Recipe Newsletter! Be safe and have fun..........

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NEWSLETTER RECIPES

SHREDDED BRAIN DIP

8 ounces cream cheese, softened
1 8 ounce can crabmeat, drained and flaked
3 T. finely chopped onion
2 T. snipped fresh chives
2 T. milk
orange and green food coloring
1/2 t. prepared horseradish
salt and pepper to taste

Preheat the oven to 375°F. Mix all of the ingredients and place in a greased shallow baking dish. (Add only enough green and orange food coloring to give the dish a greyish cast.) Bake for 15 minutes.

Note: Omit the food coloring and top with sliced almonds when making this dip for another occasion.

This next easy, tasty dish goes with many outlandish Halloween main dishes. It just sounds goulish!

MAGGOTS AND WORMS WITH TOASTED ALMONDS

2 C. rice (not instant)
small handful of vermicelli noodles broken
4 C. chicken broth
salt and pepper
1/3 C. butter
1/2 C. slivered almonds

Add 1/2 of the butter to a saucepan. Add the rice and vermicelli. Brown lightly. Stir in the chicken broth. Cook until all of the liquid is absorbed. (about 20 minutes) Season to taste. In a small skillet melt the butter and cook the almonds until golden brown. Add to the rice and serve hot.

Imagine the look on your children's faces when you tell them you're having frog's eyes for dinner!

FROG'S EYES

1/2 lb. pepe pasta
1/2 lb. small rings pasta
1/4 t. green food coloring
1 C. sugar
1 T. flour
1/4 t. salt
2 eggs
2 cans mandarin oranges (reserve juice)
2 C. Cool Whip

Cook pasta separately, drain. Use the food coloring to color the small rings green, set both pastas aside.

Beat eggs until frothy and combine with sugar, flour, salt and juice from the mandarin oranges. Place this egg, sugar, juice mixture in a saucepan, and heat until thick and frothy.

Pour over the pastas and mix well. Refrigerate until well chilled. Blend in Cool whip and mandarin oranges.

OLIVE FINGERS

Slice the uncooked pizza dough into finger shapes, place on a greased cookie sheet, and press a black Kalamata olive into the end for a fingernail. Sprinkle with grated Parmesan cheese. Bake as directed on the package. Serve with marinara sauce.

PEPPERONI FINGERS

Separate 1 (11-ounce) can refrigerated breadstick dough and place onto a greased cookie sheet. Cut the pepperoni into the shape of a fingernail. Push the pepperoni into the breadstick to look like a finger. Cut small knucklemarks in each breadstick. Sprinkle with salt and a bit of black pepper. Bake according to the directions on the breadstick package. Serve with marinara sauce or ranch dressing.

SKELETON BONES

4 lbs. baby back ribs
2 onions, quartered
1/2 C. maple syrup
1/4 C. chili sauce

Stand baby back ribs up, lining the slow-cooker insert. Place onions in center. Mix together maple syrup and chili sauce and, using a measuring cup, drizzle the mixture over the ribs, making sure to coat well.
 
Cook on Low for 8 hours. Remove and serve. Baste with a mixture of extra maple syrup and chili sauce before serving.

Serves 4-6.

Make these treats for your little ghosts and goblins! They are sure to love them. We had a neighbor who made popcorn balls every Halloween for the neighborhood kids. It was everyone's first stop of the night. Make sure to include a tag with your name, address and phone number if you give these out as treats. I made them a few years ago and only gave them to kids who had parents with them and asked first. No one turned them down.

BUTTERFINGER POPCORN BALLS

6 C. popped popcorn
3 (2.1 oz ea) Butterfinger® Candy Bar, chopped
1/4 C. (1/2 stick) butter or margarine
3 1/2 C. miniature marshmallows

Combine popcorn and chopped Butterfinger in large bowl.

Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.
 
Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray.

Form popcorn mixture into six 3-inch balls. Place on waxed paper to cool. Store in airtight container.

Makes 6.

LEFTOVER HALLOWEEN CANDY CAKE

For the cake:
12 Fun Size candy bars (8 to 8.5 ounces total)
2 T. milk
1 box white cake with pudding in the mix (18.5-ounce box)
1 C. water
1/3 C. vegetable oil
3 eggs
2 T. flour

For the frosting:
1/2 C. unsweetened cocoa
2 1/2 C. powdered sugar, sifted
1 t. vanilla
6 T. butter, softened
3 T. plus 2 t. milk

Preheat the oven to 350°F.

To make the cake, lightly butter and flour a 13-by-9-inch cake pan. In a medium saucepan over medium-low heat, melt the candy bars with the milk. Stir until the candy has melted. Cool for 5 minutes.

In a large bowl using an electric mixer, blend the cake mix, water, oil and eggs on low, scraping down the sides of the bowl. Beat for 2 minutes on high.

Stir 2/3 cup of the cake batter and the flour into the cooled chocolate mixture and mix until thoroughly incorporated.

Pour the remaining white cake batter into the prepared pan. Spoon the chocolate mixture on top of the cake batter. Swirl the chocolate mixture into the cake batter with a knife.

Bake for 28 to 32 minutes or until a toothpick inserted in the center of the cake comes out clean. Completely cool the cake in the pan before frosting.

To make the frosting, cream together the cocoa, powdered sugar, vanilla and butter in a large bowl using an electric mixer on high.

Gradually add the milk and heat until the frosting is spreadable. Frost the top of the cake.

For more Halloween Recipes, go to Razzle Dazzle Recipes - Halloween Section
http://www.razzledazzlerecipes.com/halloween/index.htm  I updated that section a few weeks ago so there are lots of new, creepy, tasty recipes for you to try. You'll also find Halloween Games and Party Ideas.
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CASSEROLE CORNER

CHICKEN AND WORMS CASSEROLE

3 lbs. boneless, skinless chicken breasts
1/2 C. butter
1 large onion
4 ribs celery, chopped
2 green bell peppers, chopped
1 lb. sliced mushrooms
3 C. chicken broth
1 large can tomato juice
1/2 C. stuffed green olives
3 T. chili powder
3 t. salt
1 lb. dry spaghetti
1 lb. processed American cheese, cut into cubes
1/2 C. dry sherry, optional

Poach chicken breasts. Chop cooked chicken and set aside. In a large pan, melt butter and saute the onion, celery, peppers and mushrooms. Add chicken, chicken broth, tomato juice, olives, chili powder and salt. Simmer this mixture for 30 minutes.

Preheat oven to 350°F.

Meanwhile, cook the spaghetti in boiling water until tender, about 6 minutes. Drain spaghetti and fold into simmering sauce. Stir in cheese and sherry. Place in a large baking pan and bake 30 - 45 minutes.

CRANBERRY GLAZED CHICKEN

1/2 C. plus 1 T. flour (divided)
1 1/4 t. salt (divided)
Dash pepper
3 lbs. chicken (skinless boneless works great - may use up to 3 1/2 pounds)
2 to 3 T. butter
2 to 3 T. cooking oil
3/4 C. water
1 C. brown sugar, firmly packed
1 T. wine vinegar
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground allspice
1 1/2 C. fresh or frozen cranberries

Preheat oven to 350°F.

Combine 1/2 cup flour, 1 teaspoon salt and dash of pepper. Roll chicken pieces in flour mixture, then brown in oil and butter in large skillet. When brown, remove from pan and place in baking dish.

In skillet with drippings, mix until smooth the water, brown sugar, wine vinegar, remaining 1 tablespoon flour, cinnamon, cloves, allspice and remaining 1/4 teaspoon salt. Add cranberries and cook slowly, stirring constantly, until cranberry skins pop and mixture thickens, about 10 minutes. Pour sauce over chicken pieces and bake for about 1 hour, until chicken is tender.

Makes 4 to 6 large servings.
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RECIPES FROM THE RECIPE EXCHANGE

BUBBLY TOXIC WASTE PUNCH

Last Halloween we made a real nasty looking punch that actually didn't taste too bad. We mixed vodka, 7-up, lemonade lime ice cream, green food coloring and dry ice. We just tossed it all together and seasoned to taste. A little strong to begin with but eventually we got it right. The dry ice and ice cream created this foamy mess that looked like toxic waste and bubbled like a mad scientists lab.

Posted by Darlene

DARLENE'S HALLOWEEN CHILI

1 1/4 lb. ground goblin gizzards: (ground beef 15% fat)
1 medium eye of Cyclops (onion)
15 oz. can soft shelled beetles: (kidney beans)
28 oz. can blood of bat: (V-8 juice)
1/8 t. pureed wasp: (prepared mustard)
1/4 t. common dried weed: (oregano)
1 dash Redtailed hawk toenails: (crushed red pepper)
2 t. ground sumac blossom: (chili powder)
1 t. hemlock: (honey or sugar)
1/2 C. fresh grubs: (sliced celery)
1 T. eye of Newt: (pearled barley)
1 T. dried maggots: (uncooked rice)
Water from a stagnant pond: (tap water)
(Substitutions are in parenthesis.)
 
Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark.

Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp.
 
As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.

Posted by Darlene

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ACTUAL RESTAURANT RECIPES

SWEET BASIL'S CHICKEN CACCIATORE

2 lb. boneless, skinless chicken thighs
Kosher salt and black pepper, to taste
2 T. olive oil
2 medium carrots, diced
1 onion, diced
1/2 C. minced garlic
2 stalks celery, diced
10 medium mushrooms, diced
3 red bell peppers, sliced
4 Roma tomatoes, diced
2 C. chicken stock
1 1/2 C. port wine
1 1/2 C. red wine
1 C. Balsamic vinegar
1 bay leaf
1-2 lb. uncooked pasta
2 T. asiago or Parmesan cheese
1 bunch chopped fresh basil

Preheat the oven to 400°F.

Sprinkle the chicken thighs with generous amounts of salt and pepper. Place in a large, oven-proof casserole and roast for about 20 minutes, until they are fairly well cooked but still juicy.

Meanwhile, heat the olive oil in the bottom of a stock pot. Saute the carrots, onions, garlic, celery, mushrooms and peppers until they are well browned but not black. Add the tomatoes, chicken stock, two types of wine and Balsamic vinegar. Bring to a boil and pour over the chicken.

Add the bay leaf and return the casserole to the oven. Bake for 20 minutes.

Bring a pot of salted water to a boil and cook the pasta until it is barely cooked. Drain, but don't rinse the pasta, reserving some of the pasta cooking water. Add the pasta to the casserole and let it finish cooking (out of the oven) in the sauce, about 2-3 minutes, depending on how you like your pasta. If the sauce is a little dry, add some of the pasta cooking water. If it is too watery, let the pasta sit and sop up some of the liquid.

To serve, garnish with cheese and basil. Makes 4-6 servings.

HALF MOON BAY PUMPKIN BREAD
Makes 3 loaves

3 C. sugar, granulated
3 1/2 C. flour, all-purpose
1/2 t. salt
2 t. baking soda
1 t. cinnamon
1 t. nutmeg
4 eggs
1 C. vegetable oil
2 C. pumpkin (cooked)
2/3 C. water
1 1/2 C. walnuts, chopped

Preheat the oven to 350°F. Butter your containers well. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon.

Pour the batter into the containers, filling each only half to two-thirds full. Bake for 60-90 minutes, depending on the sizes of your containers. If you're using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean. Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack.

For baking containers, you can use a loaf pan or metal cans. If you use 1-pound coffee cans, it takes three of them. For tiny loaves, use soup cans or mini loaf pans.

For more Restaurant Recipes visit Eating Out .... In at http://www.razzledazzlerecipes.com/eatingout/index.htm

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QUICK DESSERT RECIPE
APPLE WONTONS

One 21-ounce can apple pie filling
1 package wonton wrappers
Vegetable or canola oil
About 1 C. powdered sugar

Cut apples in pie filling into small pieces. Place 1 tablespoon filling in center of each wonton wrapper. Moisten inside edge of wonton with a little water and fold in half diagonally. Press with tines of folk to seal.

Pour 2 inches of oil in an electric skillet. Set heat control to 350°F.  Cook wontons until they are golden brown on each side, turning over with tongs. Drain on paper towels. Cool slightly. Place powdered sugar in sifter and sprinkle sugar over wontons. Serve.
 
Yield: About 40 pieces

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