Candied Squash Ring

Cut 2 acorn squashes crosswise in 1 inch slices. Discard seeds and ends. Arrange in a single layer in a shallow baking dish. Cover and bake at 35odegrees for 30-35 minutes. Combine 2/3 cup brown sugar and 1/4 cup soft butter, spread over squash. Bake, uncovered for another 15-20 minutes, basting occasionally.

Yields 6 servings.

Cheese Stuffed Apples

1- 3oz package softened cream cheese
4 medium apples
1 1/3oz Apple Cheddar Cheese
1 tablespoon dry white wine

Beat together both cheeses and the wine, with an electric or rotary mixer, until smooth. Core the apples and hollow out, leaving apple shells about 1/2 inch thick. Fill the apples with the cheese mixture and refrigerate for 2-3 hours.

Cut apples into 8 wedges.

 

Colcannon

4 medium Potatoes, peeled and boiled
3 Tablespoons Butter
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1/4 cup Milk
2 Tablespoons Sour Cream
8 ounces Kale, steamed and chopped
1 Tablespoon Onion, grated


Mash potatoes with butter, salt, pepper, milk and sour cream until light and fluffy. Stir in kale and grated onion. Serve at once.

 

Corn-n-Cabbage Combo

In a 1 qt glass casserole dish, combine 1- 10oz package frozen whole kernel corn, 2 cups chopped cabbage, 2 tbs. chopped onion, and 2 tbs. water. Cover and microwave on high for 3 minutes. Stir. Cover and microwave for 3 minutes more. Drain in a collander. In the same casserole dish combine 1 cup cream-style cottage cheese, 2 tbs. grated Parmesan cheese, 1/4 tsp. salt and a dash of pepper. Stir in drained vegetables. Microwave, uncovered, for 3 minutes. Stir and microwave, uncovered for 3 minutes more. Stir and serve heated.

Yields 6 servings.

 

Festival Fruited Ribs

3 pounds beef/pork ribs
2 tbs. shortening
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/2 cup red Burgundy
1 clove garlic, minced
1-11oz package mixed dried fruit
3 tbs. all purpose flour

Meaty side down, place in shallow roasting pan. Bake at 450 degrees for 30 minutes. Season with a little salt and pepper. Add onion, carrot, garlic, and burgundy. Cover and reduce heat to 350 degrees, bake for another hour. Meanwhile, pour 1 1/2 cups of hot water over the fruit in a non-metal bowl. Let it stand for the hour. Drain the fruit, reserving the liquid. Place the fruit over the meat. Cover and bake for another 45 minutes. Remove meat and fruit to a platter. Skim fat from pan juices. Add reserved liquid to juices. Blend flour and 1/3 cup cold water in a sauce pan, stir in pan juice mixture. Cook and stir over medium heat until thick and bubbly. Pour over ribs and serve hot.

Yields 6 servings.

 

Fried Cornmeal Mush

1 cup cornmeal
1 cup cold water
1 tsp. salt
1 tsp. sugar
2 3/4 cups water in a pan

Bring the 2 3/4 cups of water to a boil. In bowl, combine the cornmeal, 1 cup water, salt, and sugar. Gradually add this mixture to the boiling water, stirring constantly. Cover and cook over low heat for 10-15 minutes. Pour into a shallow loaf pan. Chill in refrigerator overnight. In the morning, turn out of pan onto a platter or flat countertop. Cut into 1/2 inch slices. Fry slowly in hot fat (bacon or sausage drippings)
or very small amount of vegetable oil. Turn once. When browned, serve warm with butter and syrup or fresh fruit.

Yields 6 servings.

 

Hallowed Stuffed Mushrooms

2- 6oz cans of broiled mushroom crowns
1 tbs. finely chopped onion
1 tsp. vegetable oil
1/4 cup smoked cheese spread
1 tbs. catsup
1/4 cup finely chopped turnip*
1 tsp. minced garlic
Fine soft bread crumbs

Drain the cans of broiled mushroom crowns. Hollow out and chop up enough of the pieces to make 3 tbs. In a sauce pan, combine the mushroom pieces, onion, turnip, and garlic. Add the vegetable oil and cook slowly over a low heat. Stir in the cheese spread and catsup. Stuff the slightly cooled mixture into the mushroom crowns and place on a greased cookie sheet. Sprinkle tops with the fine soft bread
crumbs. Bake at 425 degrees for 6-8minutes.

 

Hallowmass Cakes

1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted
2 cup granulated sugar
4 eggs
2 teaspoon vanilla
2 cups cake flour, sifted
2 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioner's sugar


In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oilmixture. Chill for several hours or overnight.

Preheat oven to 350 degrees F Roll about a Tablespoon of dough into a ball. Drop balls into confectioners' sugar, and roll until coated. Place balls about 2 inches apart on a greased baking sheet.Bake for 10-12 min. The cakes should be a soft and the edges should be firm. Do not overbake; they burn easily

Yields 3 dozen

 

Hot Apple Cider

1 1/2 gallons Apple Cider
2 whole cinnamon sticks
5 cloves
1 large orange, sliced thin with peel left on
1/2 lemon, sliced thin with peel left on
1/2 cup sugar

Directions: In large pot, combine cider, cinnamon sticks, cloves, orange and lemon slices, and sugar to taste. Serve hot.

 

Legendary Oven Hash

1 cup coarsely ground beef
1 cup coarsely ground potatoes
1/4 cup coarsely ground onion
1/4 cup snipped fresh parsley
2 tsp. Worcestershire sauce
1- 6oz can evaporated milk
1/4 cup fine dry bread crumbs
1 tbs. butter/margarine melted

In frying pan, combine and cook beef, potatoes, onion, parsley, and Worcestershire sauce, and evaporated milk. Remove from heat and turn out into a 1 qt casserole dish. Mix bread crumbs with melted butter/margarine and sprinkle on top. Bake in oven at 350 degrees for 30 minutes.

Yields 4 servings.

 

Mulled Cider with Spices

4-5 cups apple cider
3-4 cloves
2 sticks cinnamon

In a large saucepan, heat cider, but do not boil. Serve in a large cauldron.

 

Pumpkin Bread

2 cups pumpkin, canned or cooked
1 cup melted butter or margarine, lightly salted
3/4 cup water
4 eggs
3 2/3 cups flour
2 1/4 cups sugar
1 1/2 tsp. nutmeg
2 tsp. cinnamon
2 tsp. baking soda
1 cup raisins
1 cup walnuts, chopped

Blend pumpkin, butter, water, and eggs until mixed. Add flour, sugar, salt, nutmeg, cinnamon, and baking soda. Then add raisins and nuts. Form loaf in greased and floured loaf pans. Bake at 350 degrees for one hour or until top is golden brown.

 

Pumpkin mush

cut a medium pumpkin in half. Prick the skin several times with a fork,
and place on a cookie sheet, cut-side up. Bake for 50 minutes or until very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or puree in a blender/food processor.

Makes about 4 cups.

 

Pumpkin Pie (American)

3 eggs 1/2 cup sugar
1/4 cup packed brown sugar
2 cups pumpkin mush (See above)
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1- 12oz can evaporated milk
1 pie shell

Preheat oven to 450 degrees. In a large non-metal bowl combine sugars and eggs. Add in the pumpkin mush, the spices, salt, and evaporated milk. Pour the filling into the pie shell. Bake for 10 minutes, then reduce heat to 350 and bake for another 50 minutes, or until pie sets.

Yields 6-8 servings.

 

Roasted Pumpkin Seeds

Seeds of one pumpkin, washed
1 1/2 Tbl. vegetable oil
Salt, to taste

Heat oven to 350 degrees. Spread clean, dry pumpkin seeds on a lightly greased cookie sheet. Drizzle with vegetable oil and add salt to taste. Bake 25 minutes, stirring occasionally until lightly browned.

 

Samhain Sweet Potatoes in a Pumpkin Shell

2 quart sized pumpkin
1/3 cup flour
1 cup chopped pecans
1 cup flaked coconut
1 cup brown sugar
3 cups cooked mashed sweet potatoes (or canned yams)
1/2 cup brown sugar
1/4 cup milk
1 teaspoon pumpkin pie spice
1/3 cup melted butter
2 beaten eggs
1 teaspoon vanilla
1/2 cup mini marshmallows (optional)

Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. Mix well. Cut the top of the pumpkin open and scoop out the seeds and fibre. Fill the hollowed pumpkin with the potato mixture. Mix the butter, milk, and eggs together. Sprinkle over the top of the potato mixture. Place the filled pumpkin in a large baking dish. Replace the pumpkin top. Bake at 375 degrees (F) for forty-five minutes. (45 min) Remove the lid and place the mini marshmallows on top (if used). Bake until the marshmallows are melted and turning golden. Allow pumpkin to cool for 10 minutes before serving directly from the shell.

 

Spiced Hot Chocolate

3 ounces semi-sweet dark chocolate, grated
2 cups milk
1/2 tsp each cinnamon and cloves
Dash vanilla extract

Slowly heat chocolate and milk in saucepan until chocolate has melted and blended in. Add cinnamon and cloves and stir. Remove from heat, stir in vanilla, and serve. Makes two servings.

 

Sun God Sausage and Eggs

1 lb. Bulk pork sausage
4 hard boiled eggs
1/4 cup butter/margarine
1/4 cup all purpose flour
2 cups milk
1- 16oz bag frozen fresh corn
1 cup soft bread crumbs
1 cup coarsely ground turnip
1 zucchini squash sliced
1/2 tsp. salt

In a frying pan, cook sausage and turnip, drain. In a sauce pan boil zucchini slices until tender, drain. Slice two of the eggs and line the bottom of a 1 1/2 qt casserole dish. For second layer, top eggs with 1/2 of the zucchini slices, put other half aside. In the sauce pan melt butter/margarine, blend in flour, salt, and a dash of pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Stir in sausage mixture and corn. Pour 1/2 mixture over eggs, arrange the rest of the zucchini slices, pour in rest of mixture. Slice the remaining two eggs and arrange on top of mixture. Sprinkle with bread crumbs and bake at 375 degrees for 30 minutes or until heated all the way through.

Yields 6 servings.

 

Thought-Seed Crackers

1 box family-favorite crackers
Butter/Margarine
melted Onion or garlic powder
Caraway, celery, poppy, and sesame seeds
Dillweed

Brush the crackers lightly with butter/margarine. Sprinkle lightly with onion or garlic powder and ever so sparingly with dillweed. Top with combination seed mix. Bake on an un-greased cookie sheet at 350 degrees for 5 minutes or until crisp and hot.