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Food Art Friday for October 31st
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Pumpkin Stew
From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10
Ingredients
| 2 lbs. beef stew meat, cut into 1″ cubes | 3 tbsp vegetable oil, divided | |
| 1 c. water | 3 large potatoes, peeled & cut into 1″ cubes | |
| 4 medium carrots, sliced | 1 large green pepper, cut into ½” pieces | |
| 4 garlic cloves, minced | 1 medium onion, chopped | |
| 2 tsp salt | ½ tsp pepper | |
| 2 tbsp instant beef bouillon granules | 14½ oz. diced tomatoes | |
| 1 pumpkin (10-12 lbs) |
Directions
In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.- Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil.
- Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Creepy Crawler Party Punch
From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Makes about 10 cups
Ingredients
| 10 oz. gummy worms | 4 c. lemon lime soda, chilled | |
| 64 fl. oz. V8© Splash Tropical Blend Juice, chilled |
Directions
- Arrange 2 pieces of candy, draping each over opposite sides of each cube section in ice cube tray. Fill each section with soda.
Freeze 1 hour 30 minutes or until frozen.- Combine juice & remaining soda in punch bowl just before serving.
- Un-mold cubes & float in juice mixture. Serve immediately.
Food Art Friday for October 24th
Baked Eyeballs Casserole
From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Serves 8
Ingredients
| 1 jar (27.5 oz.) Prego© Hearty Meat Sauce – Authentic Italian Sausage | 15 oz. part-skim ricotta cheese | |
| ¾ c. grated Parmesan cheese | 8 c. hot cooked bow tie pasta (about 7 c. uncooked) | |
| 8 oz. small fresh mozzarella balls (about 1″) | 2 tbsp sliced pitted ripe olives |
Directions
Spray 3 qt. shallow baking dish with cooking spray.- Mix 1½ c. sauce, ricotta cheese, ½ c. Parmesan cheese & pasta in prepared dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining Parmesan cheese. Cover.
- Bake at 400°F for 25 minutes or until hot.
- Arrange cheese balls randomly over pasta mixture. Place sliced olive on each cheese ball. Let stand 10 minutes before serving.
Chef’s Note: If fresh mozzarella balls are not available, substitute 1 package (8 oz.) fresh mozzarella. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle shaped eyes.