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OCTOBER'S RECIPES

Our recipes this month celebrate Canadian thanksgiving and Halloween. Enjoy!

Black Bean Salad
Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt

Directions

In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.


Bat Wing Soup
Ingredients

4 cloves garlic, peeled
2 tablespoons vegetable oil
4 (14.5 ounce) cans stewed tomatoes
1/2 cup whipping cream
6 slices bread, crust removed
2 tablespoons butter or margarine, softened
2 teaspoons Italian seasoning

Directions

In a saucepan, saute garlic in oil until tender. In a blender or food processor, process garlic and tomatoes in batches until smooth. Return all to the pan; bring to a boil. Reduce heat to low. Add cream and heat through.
Follow directions to cut bat wings from bread.(To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using a kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings.)
Place on an ungreased baking sheet. Spread with butter; sprinkle with Italian seasoning. Bake at 400 degrees F for 5-8 minutes or until golden brown, turning once. Add two wings to each bowl of soup. Serve immediately.


Pumpkin Spice Bread
Ingredients

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water

Directions

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves.


Fluffy Orange Spread
Ingredients

2 packages (3 ounces each) cream cheese , softened
1/4 cup orange juice
1 tablespoon sugar
1 tablespoon grated orange peel

Directions

In a small mixing bowl, beat cream cheese and orange juice until smooth and creamy. Add sugar and orange peel; mix well.
Serve with bread, bagels or toast. Store in the refrigerator.
Yield: 1 cup.


Champagne Turkey
Ingredients

1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne

Directions

Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper.
Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.


Sweet Potato Casserole

Ingredients

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
Bake for 25 minutes in the preheated oven, or until golden brown.


Worms for Brains

Ingredients

8 to 10 medium sweet (any color) peppers
1 package (16 ounces) spaghetti
1 pound ground beef
1 jar (26 ounces) spaghetti sauce

Directions

Cut tops off peppers and set aside; remove seeds and membranes. Cut a jack-o'-lantern face on one side of each pepper; set aside.
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain.
Drain spaghetti and add to beef. Stir in spaghetti sauce; heat through.
Spoon into peppers; replace tops. Yield: 8-10 servings.


Black Halloween Punch

Ingredients

1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale

Directions

To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.


Green Grog

Ingredients

2 (12 fluid ounce) cans frozen limeade concentrate
2 (12 fluid ounce) cans frozen lemonade concentrate
2 (2 liter) bottles lemon-lime flavored carbonated beverage
1 (750 milliliter) bottle rum
2 quarts lime sherbet

Directions

In a large pot, combine limeade, lemonade and lemon-lime soda.
Stir in rum (add more to taste if desired.) Mix in the lime sherbet.


Caramel Pecan Delight

Ingredients

1 package (16 ounces) pecan shortbread cookies
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese , softened
1 jar (12 ounces) caramel ice cream topping, divided
1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
3/4 cup chopped pecans

Directions

In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth.
In a small bowl, whisk milk and dry pudding mix for 2 minutes; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans.
Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping. Yield: 12-15 servings.


Caramel Apple Cupcakes

Ingredients

1 package (18-1/4 ounces) spice or carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 Popsicle sticks

Directions

Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full.
Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth.
Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.


Mousse-Filled Witches' Hats

Ingredients

1-3/4 cups heavy whipping cream, divided
1 cup milk chocolate chips
4 squares (1 ounce each) semisweet chocolate, chopped
1/2 teaspoon shortening
1 package (4-3/4 ounces) chocolate ice cream sugar cones
Halloween sprinkles
12 thin chocolate wafers (2-1/4-inch diameter)

Directions

For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally.
In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.
In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter. Yield: 1 dozen.


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