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October 2001 Issue
For a Happy Halloween
by Victoria Smith
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Witch on a Broom

  • 1 prune
  • 1 banana slice
  • Shredded coconut
  • Raisins
  • Pineapple
Use a prune for the body, banana slice head, coconut hair, raisin eyes, nose, mouth, hands, and feet. Top it off with a pineapple broom.
  • Yields: 1 serving. Make as many as you need.
  • Preparation Time: the blink of an eye


Pumpkin Bread

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 teaspoon salt
  • 1 teaspoon soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/3 cup water
  • 1 cup fresh pumpkin
  • 1/2 cup chopped walnuts or pecans
Combine all dry ingredients in a large bowl and mix well. Combine pumpkin, water, eggs and oil and mix well. Add dry ingredients slowly and beat thoroughly. Stir in nuts and pour batter into greased loaf pan. Bake at 350" for 75-80 minutes. Cool 15 minutes before removing from pan.
  • Yields: one loaf
  • Preparation Time: 1 hour and 45 minutes


Little Pumpkin Pizzas

  • 2 English muffin halves
  • Catsup
  • Shredded cheddar
  • 1 vegetarian hot dog (Morningstar Farms or Boca)
Ready the broiler and toast 2 english muffin halves. Spread the english muffins with catsup and then sprinkle with shredded cheddar. Slice a vegetarian hot dog like coins and place a few on each muffin in a pumpkin face. Place the muffins on a broiler pan and broil them until the cheese melts.
  • Yields: 2 servings -- you will need more!
  • Preparation Time: 10 minutes


Stuffed Snails

  • 1 cup jumbo pasta shells
  • Assorted cheese and cold cuts
Boil and drain 1 cup of jumbo pasta shells. Let the pasta shells cool completely. Stuff the shells with small pieces of your favorite cheese and cold cuts.
  • Yields: 12 shells
  • Preparation Time: 30 minutes


Toasted Pumpkin Seeds

  • Pumpkin seeds
  • Oil
Wash and drain seeds. Pour 1/4 cup vegetable oil on a large cookie sheet. Spread seeds on the sheet, coating them well with oil. Bake in oven at 350 until seeds are lightly brown (8-10 minutes). Remove, drain on a paper towel and sprinkle with salt. Store seeds in an airtight container.
  • Yields: depends on the number of pumpkin seeds
  • Preparation Time: 15 minutes


Roasted Pumpkin Seeds

  • Pumpkin seeds
  • Cooking oil
  • Salt
Wash the seeds in lukewarm water. Fill a bowl with water. Soak the seeds for 1 hour. Spread the seeds on a piece of foil to dry. Let them dry for 1 or 2 days. Put the seeds in a bowl. Add 1 1/2 teaspoons of cooking oil. Stir the seeds and oil. Spread the seeds out on a cookie sheet. lightly salt them. Bake the seeds at 300 for 30 minutes. Turn the seeds every 5 minutes with the spatula or spoon. Let the seeds cool completely before you munch 'em.
  • Yields: depends on how many seeds you roasted
  • Preparation Time: 3 days

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