The Cincinnati Enquirer from Cincinnati, Ohio on October 23, 1991 · Page 31
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The Cincinnati Enquirer from Cincinnati, Ohio · Page 31

Cincinnati, Ohio
Issue Date:
Wednesday, October 23, 1991
Page 31
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Wednesday, October 23, 1991 THE CINCINNATI ENQUIRER D-3F00d alloween menu makes eating a treat Old-time cookie recipe finally can be shared ed near center comes out clean. 4&& Frances One and 2v only cook t iff " "'"lt 1 - v ( . - sugar 1 Va cups plus 2 tablespoons old-fashioned rolled oats 1 large egg, lightly beaten 1 teaspoon vanilla Melt butter in top of double boiler over simmering water. Stir in sugar until lump-free and smooth, stir in oatmeal, then egg. Cook dough, uncovered, 1 hour over barely simmering water, stirring occasionally. Remove top of double boiler from heat, add vanilla and let dough stand at room temperature 1 hour, to firm. (Dough is quite runny when hot.) Pre-heat oven to 350. Cover cookie sheets with foil; set aside. Drop dough by level V tea-spoonsful, V2 inch apart, onto foil-covered cookie sheets. Bake 7 minutes or until well-browned. Cook to lukewarm, when cookies will peel easily from foil. Finish cooling in single layer on baking sheet. Store in tightly covered container, with padlock, if desired. Makes a little over a pound, about 200 tiny cookies of 10 calories each, including 5 ' fat calories. Frances Price is a dietitian and chef who writes and cooks in Norfolk, Va. BY SHERRIE CLINTON The Baltimore Sun This make-ahead Halloween menu will give you plenty of time for trick or treating. The pumpkin tarts and trick-or-treat bread can be made a couple of days ahead of time and stored, carefully wrapped, in the refrigerator. The Halloween coleslaw can be made the morning of the party. Keep the salad and dressing separate until ready to serve. The centerpiece of the menu is the trick-or-treat bread. On the outside it looks like an ordinary loaf of bread but it's actually stuffed with a savory blend of meat and cheese. TRICK-OR-TREAT BREAD 1 package active dry yeast 1 cup warm water (1 05 to 1 1 5) 2V2-3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 2 cups finely chopped cooked chicken, ham or turkey 1V2 cups shredded Cheddar, Swiss or provolone cheese 1 package (1 0 ounces) frozen chopped spinach, thawed and well-drained Va cup grated Parmesan cheese Va cup finely chopped onion Va teaspoon salt 1 beaten egg white 1 tablespoon water 2 teaspoons sesame seed In a mixer bowl dissolve yeast in 1 cup warm water. Add 1 cup of the flour, the sugar, and 1 teaspoon salt. Beat on low speed for 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much remaining flour as you can. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (three to five minutes). Cover and set aside. For filling, combine chicken, cheese, spinach, Parmesan cheese, onion and V teaspoon salt. On lightly floured surface, roll dough-into a 16-by-10-inch rectangle. Spread filling lengthwise down center third of dough. Bring long edges together over filling; press together to seal. Seal ends. Place, seam-side down, on lightly greased baking sheet. Brush with mixture of egg white and 1 tablespoon water. Sprinkle with Top cooled tarts with small dollops of whipped cream and pumpkin candy, if desired. PUMPKIN PIE BREAD 2 eggs 1 cup granulated sugar 1 cup canned pumpkin V2 cup vegetable oil 1 teaspoon vanilla IV2 cups all-purpose flour 1 teaspoon pumpkin pie spice 1 V2 teaspoon baking powder Vz teaspoon baking soda V2 teaspoon salt V2 cup chopped walnuts or pecans In bowl, with electric mixer, beat eggs and sugar. Beat in pumpkin, vegetable oil and vanilla. Stir in flour, pie spice, baking powder, baking soda, salt and walnuts or pecans. Pour batter into a greased and floured 812-by-4'2-by-2'2-inch loaf pan and bake in a 350-oven for one hour and 15 minutes or until a cake tester inserted in center comes out clean. Remove from oven and cool in pan 10 minutes before removing from pan. Cool on wire cake rack. Makes one loaf. Adapted from Sphere Magazine, Sept. 1977. WITCHES BREW Mix equal amounts of chilled apple cider and ginger ale. Pour a shot of applejack or rum into each serving and fill with punch. Optional: Garnish with cinnamon sticks. For non-alcoholic version, leave out the applejack or rum. HOT CIDER 1 gallon fresh apple cider 4 juice oranges 2 lemons 1 tablespoon whole cloves 1 tablespoon whole allspice 4 large cinnamon sticks, broken into 1-inch pieces Sugar to taste Pour cider into saucepan or kettle. With vegetable peeler, strip peels from oranges and lemons (avoid cutting into the white of the fruit). Add peels to cider. Squeeze juice from fruits and add to cider. Stir in spices. Bring mixture to boil. Reduce heat to simmer, cook for 15 minutes. Remove from heat. Strain to remove rinds and spices. Store in cool place until serving time. To serve, reheat. Makes about 40 punch-cup servings. A sip of Witches Brew adds a punch to any Halloween celebration. sesame seed. Bake in a 375-oven for 40 minutes or until loaf sounds hollow when tapped. If necessary, cover with foil last 10 minutes to prevent over-browning. Serve warm or at room temperature. Makes 8-10 servings. Adapted from Better Homes and Gardens Magazine. HALLOWEEN COLESLAW Pumpkin dressing: cup canned pumpkin pie mix V3 cup apple cider vinegar Va cup vegetable oil 1 teaspoon dry mustard 14 teaspoon salt V4 teaspoon pepper Coleslaw: 6 cups finely shredded green cabbage 1 cup finely shredded red cabbage 1 cup (1 1 -ounce can) mandarin orange segments, drained, optional Vz cup shredded carrots V2 cup raisins In a small bowl combine all dressing ingredients and chill to allow flavors to blend. To make salad, combine all ingredients, except dressing, in a large bowl. Just before serving, add dressing and toss until well coated. PUMPKIN TARTS 2 eggs, lightly beaten 1 cups (16-ounce can) solid pack pumpkin cup granulated sugar Vz teaspoon salt 1 teaspoon ground cinnamon V2 teaspoon ground ginger V4 teaspoon ground cloves 112 cups (12-ounce can) evaporated milk 18 prepared single-serving size graham crusts Whipped cream, optional Pumpkin candy, optional In large mixing bowl, mix together everything but crusts, whipped cream and candy. Place crusts on cookie sheet. Pour Vt cup pumpkin mixture into each crust. Bake in preheated 350-oven for 20-25 minutes or until knife insert Recipes are for sharing. There are, I admit, certain proprietary recipes, like Coke's, that are so unique and so ptnfitable their owners have every right 10 keep them secret. For Cv'er 25 years now, I have respected that right and kept secret the recipe I am now about to reveal, for Market Mystery Cookies, the ultiiiidte snack food. Tiny, less-than-bite size, these cookies were sold by weight, not by the dozen, years ago at the Lancaster County Farmers' Market in Wayne, Pa. The originator of the recipe was an elderly woman who supported herself baking and selling these cookies, which she made with ingredients you'd never guess from tasting, by a method so unorthodox you'll think I made it up. But trust me. Bake these tricky cookies for a Halloween treat, and you'll have to give them away to stop eating them. I've watched men, women and children of all ages eat Market Mystery Cookies so fast their hands blurred. I checked recently, to see if anyone was still making a living off these cookies at the Lancaster County Farmers' Market. No one there had heard of them. So now, the recipe falls into public domain. Do try it. MARKET MYSTERY COOKIES (Recipe may be doubled, but no more) Hands on and baking times: 1V2 hours Vz cup (1 stick) butter 1 cup firmly packed dark brown Having a ball BY NANCY BYAL Better Homes and Gardens Throwing a Halloween party for the kids? Serve these crunchy snacks-on-a-stick to your little band of ghosts and goblins. CINNAMON-APPLE POPCORN BALLS 10 cups popped popcorn (about Vz cup unpopped) 1V2Cupsgranola 1 cup sugar 2i cup water V3 cup red cinnamon candies 1 tablespoon vinegar Va teaspoon salt 1 package (6 ounces) dried apples, finely chopped 10 wooden sticks Remove , any unpopped kernels from popped popcorn; discard. Place popcorn in greased 17-by-12-by-2-inch baking pan; stir in granola. Place in a 300-oven. For syrup, butter the sides of a Produce pointers BY CLAIRE THORNTON Here is your guide to fruit and vegetable prices and availability, compiled from reports from the local produce industry: IN SEASON: Florida citrus (grapefruit, oranges, tangelos and tangerines), pumpkins, cranberries, Ruby Red Seedless grapes, winter pears (Anjou, Bosc, Cornice), pomegranates, persimmons (sweet variety, Fuyu), decorative gourds and Indian corn, Brussels sprouts, Florida avocados (green smooth-skinned), GOOD BUYS: potatoes (red, white, russets), onions, broccoli, cauliflower, celery, carrots, cabbage, tomatoes, cucumbers, green peppers, zucchini squash, bagged apples, pumpkins, papayas. COSTLY : asparagus, red raspberries, blackberries, watermel The Magic Whisk GH05T-BUSffcft bURGEK5 ADD fbL FKESHty &RA1tD OINOE-Ps. MIX VJELL. GRILL, 5ROIL OR FRY. 5 ewe. on -Toasted vjhole VJHEAT BUMS aJIH VJlfH L16HTL7 OILED HANDS SHAPE tMO LETTUCE. AND SVJEEf PICKLE RELISH. FOUI PATTIES. GOBLIN APPEflfES MIX L5 CHOPPED MVI SHWMP VlTH Vz. L6 GR.OUND RAW fUMEy. 6O0D,th7 ARE SPOOK. I( Homemade treats just the trick with popcorn l'2-quart heavy saucepan. In the saucepan combine sugar, water, candies, vinegar and salt. Cook, uncovered, over medium-high heat until boiling, stirring constantly to dissolve sugar and candies; about 6 minutes. Avoid splashing syrup on the sides of the pan. Clip candy thermometer to side of the pan. Cook over medium heat until thermometer registers 270 (soft-crack stage), stirring occasionally. Syrup should boil at a moderate, steady rate over the entire surface. (Reaching soft-crack stage should take 20 to 25 minutes.) Remove pan from the heat; remove thermometer. Stir apples into popcorn mixture; pour hot syrup over mixture. Stir gently to coat popcorn. Working quickly, with buttered hands, shape mixture into 10 to 12 3-inch balls, placing a wooden stick in the center of each. Wrap balls in plastic wrap. Makes 10 popcorn balls. ons, cantaloupes, Honey Dews, Hass avocados. SPECIALTY PRODUCE: starfruit, cactus pears, quince, coconuts, chestnuts (from Italy), snow peas, green cauliflower, bok choy, nappa, yellow-flesh watermelons, shallots, sunchokes, variety mushrooms, jicama, ginger-root, pearl onions, fennel. Golden Nugget squash, baby squash, baby squash (pattypan, zucchini, sunbursts, yellow straight-neck), variety mushrooms, bunched herbs (mint, cilantro, dill, basil). Claire Thornton, spokeswoman for the Fresh Fruit and Vegetable Council, reports produce news on WLW radio (700 kHz) Fridays at 12:20 p.m. Her Fresh Idea of the Week spots air during WLW weekend news reports. STORING: Sensitive to extreme heat and cold. Keep in a cool, well-ventilated, dry place. Can be kept up to 2-3 months at 50-55. PREPARING AND USING: Wash, cut in half or pieces and bake in shell (at 350) or peel and cube, then bake, boil, steam or microwave. If oven-baKing, place cut side down in greased baking pan (add a small amount of water, optional) until flesh is soft, then scoop out of shells, mash or puree in blender or food processor (may also be microwaved, best for smaller pumpkins cut in pieces). For cubes, cut tops off pumpkin, peel small pumpkins downward In sections, cut Into uniform cubes and cook in small amount of water, steam or microwave. Eat as a vegetable side dish seasoned with cinnamonspices, combine in casseroles or soups, with meats or fruits (apples) and vegetables. Bake in pies, cakes, muffins, cookies. Pureed or mashed pumpkin freezes well. Seeds may also be eaten, toasted. CLAIRE THORNTON Tipsheet: pumpkins KINDA for holiday again on high for 30 to 40 seconds.) Makes 6 to 7 covered apples. From The Sugar Association. PUMPKIN SPICED AND ICED COOKIES 214 cups all-purpose flour 1 teaspoon baking powder Vz teaspoon baking soda Vz teaspoon salt IV2 teaspoons pumpkin pie spice 1 cup (2 sticks) butter, softened 1 cup sugar 1 can (16 ounces) solid pack pumpkin 2 eggs 1 teaspoon vanilla extract 1 package (12 ounces) semisweet chocolate morsels (2 cups) 1 cup chopped walnuts Glaze (optional; recipe follows) Preheat oven to 375. In a small bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside. In a large mixer bowl, beat butter and sugar until creamy. Add pumpkin, eggs and vanilla extract. Gradually add flour mixture. Stir in chocolate morsels and nuts. Drop cookies by level measuring tablespoonfuls onto well-greased cookie sheets. Bake in a 375-oven for 18 to 20 minutes or until edges are lightly browned. Let stand 5 minutes. Remove from cookie sheets; cool completely. If desired, spread cookies with glaze. Makes about 5'2 dozen cookies. COOKIE GLAZE 1 cup confectioners' sugar 1 tablespoon milk Vz teaspoon vanilla extract Combine all ingredients in a medium bowl. From Nestle Toll House Kitchens. THE ASSOCIATED PRESS For homemade treats, stir up a batch of Goblin's Cinnamon-Sugar Popcorn, Devilish Chocolate-Covered Apples and Pumpkin Spiced and Iced Cookies. GOBLIN'S CINNAMON-SUGAR POPCORN 1 tablespoon sugar 1 tablespoon brown sugar IV2 teaspoons cinnamon 3 tablespoons oil Vz cup popcorn kernels In a small bowl, combine sugars and cinnamon. Set aside. Heat oil in a large saucepan. Add popcorn, cover, and pop completely. Turn popcorn into a large bowl, immediately add cinnamon-sugar mixture; toss. For individual servings, wrap in plastic wrap and tie with a ribbon. Makes 5 to 6 cups popcorn. From The Sugar Association. DEVILISH CHOCOLATE-COVERED APPLES 6 to 7 apples ' 6 to 7 wooden craft sticks or chopsticks 16 ounces semisweet chocolate chips 2 teaspoons confectioners' sugar Crushed walnuts Cut a 12-by-12 foot square of aluminum foil and place in the top level of refrigerator. Remove the stems from the apples; insert a stick into each apple. Place chocolate chips in a small, deep, microwave-safe bowl. (Make sure the bowl is completely dry). Cook in the microwave oven on High (100 power) for 1 minute. Stir. Cook on High for another 1 to 2 minutes, or until chocolate is melted. Remove from the micro- "0 Traditional trick or treat goodies wave and gradually stir in confectioners' sugar. Twirl each apple in chocolate to cover most of the apple. Use a rubber spatula to smooth and spread the chocolate over the entire apple. Sprinkle with crushed SEASON: Fall and early winter, peaking In October. POINTERS: Native to the America, now a staple vegetable in many other countries. A member of the squash family, but more susceptible to chilling injury at low temperatures; they do not store as well as squash. A vine-grown cylindrical or slightly oblong, ribbed, orange color inside and out. Varied in s;ize: large field pumpkins, smaller, meatier "pie pumpkins" weighing 4 to 5 pounds, some rninipumpkln varieties also edible. This year large and medium sizes extremely plentiful in the Tristate; prices are reasonable. NUTRITION: Good source of vitamin A and potassium. Low in c&lories BUYING: Select clean, bright, orange-colored pumpkins with stems intact, hard rind with no bruises or cracks, and heavy in relation to size. One pound of raw peeled pumpkin makes about 4 cups of raw chunks or 2 cups cooked pureed drained pumpkin. A whole pumpkin usually trims down to about Vz of its weight. One serving equals Va cup cooked. taste best when made at home, walnuts. Place on aluminum foil in refrigerator to harden chocolate. If serving immediately, put in freezer for about 15 minutes. (If chocolate in bowl begins to harden before all the apples have been dipped, cook i i

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