The Salina Journal from Salina, Kansas on October 16, 1996 · Page 15
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The Salina Journal from Salina, Kansas · Page 15

Salina, Kansas
Issue Date:
Wednesday, October 16, 1996
Page 15
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WEDNESDAY OCTOBER 16, 1996 THE SALINA JOURNAL Fi III NEWS / C4 MONEY/ C6 CLASSIFIED / C7 c T KITCHEN HINTS *— Drizzle melted chocolate to create spider web on one-bowl brownies By The Associated Press Chocolate Haystacks, One-Bowl Spider Web Brownies, Trick or Treat Pops and Halloween Fudge are perfect for a Halloween Party. These delicious desserts are quick and easy to make. One-Bowl Spider Web Brownies 4 squares unsweetened baking chocolate % cup (V/t sticks) butter or margarine 2 cups sugar 3 eggs 1 teaspoon vanilla 1 cup flour 1 cup coarsely chopped nuts (optional) 7-ounce jar marshmallow creme 1 square semisweet baking chocolate, melted Heat oven to 350 degrees (325 degrees for glass baking dish). Line a 13- by 9-inch baking pan with foil extending over edges to form handles. Grease foil. In a large microwave-safe bowl, cook chocolate and butter on high (100 percent power) for 2 minutes or until butter is melted. Stir until chocolate is melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Immediately drop marshmallow creme by spoonfuls over hot brownies. Spread evenly over the top of brownies. Cool in pan. Lift out of pan onto cutting board. Remove foil. Place on serving tray. Drizzle melted chocolate over marshmallow creme to create a spider web design. Cut into squares. Makes 24 fudgy brownies. To make drizzle: Place 1 square semisweet baking chocolate in zipper-style plastic sandwich bag. Close bag tightly. Cook on high for 1 minute or until chocolate is melted. Fold down top of bag tightly and snip a tiny piece off one corner (about Ve inch). Holding top of bag tightly, drizzle chocolate through opening over marshmallow creme. Halloween Fudge 8 ounces cream cheese, softened 16 ounces powdered sugar (4 cups) 2 packages (6 squares each) white baking chocolate squares, melted IVi teaspoons vanilla 1 cup toasted chopped nuts 8 drops yellow food coloring 4 drops red food coloring Multicolored sprinkles Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, beating until blended. Stir in white chocolate, vanilla, nuts and food coloring until well mixed. Spread in foil- lined 8-inch square pan. Top with sprinkles. Refrigerate 1 hour or until firm. Cut into squares. Makes 4 dozen. See TREATS, Page C2 The Associated Press For a quick kids' meal on Oct. 31, serve Sloppy Joes. Bottled barbecue sauce and chopped > onion flavors the ground beef. Top with green bejl pepper and cheese slices, if desired. FRUIT The Associated Press For fun and spooky chocolate Halloween treats, serve Trick or Treat Pops, upper left, One-Bowl Spider Web Brownies, Chocolate Haystacks and Halloween Fudge. Weeknight holiday calls for simple supper By The Associated Press With the doorbell ringing, kids trick- or-treating and the classic horror movies on TV, a simple supper for Halloween is a must. Sloppy Joes will please the kids. And it's easy on Mom because the recipe takes only about 20 minutes to prepare and cook. Be sure to cook the ground beef just until it's no longer pink. For extra Halloween excitement: • Top the Sloppy Joes with American cheese cutouts shaped like ghosts, pumpkins or witches. Cut out the cheese shapes with cookie cutters. • For the beverage, serve a glass of milk or a clear soft drink topped with a scoop of orange sherbet. • Finish the meal with a spooky homemade surprise or Halloween cookies purchased at the supermarket. Sloppy Joes 1 pound lean ground beef 1 small onion, chopped % cup bottled barbecue sauce Vi teaspoon salt Va teaspoon pepper 4 hamburger buns, split '/2 cup green bell pepper or 4 rings American cheese slices (optional) In a large nonstick skillet, brown ground beef and onion over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in barbecue sauce, salt and pepper. Heat through, stirring occasionally. Spoon equal amount of beef mixture onto bottom half of each bun; top with bell pepper and cheese, if desired. Makes 4 servings. Tip: Add % cup frozen whole-kernel corn, defrosted, along with barbecue sauce. Nutrition facts per serving: 350 calories, 12 g fat, 72 mg cholesterol. HELOISE King Features Here's a honey of an idea Put honey container in hot, not boiling, water to dissolve crystals Dear Heloise: A long time ago you printed a hint on how to revive honey that had thickened or crystallized. I think I recall the hint used vinegar and warm water, but I'm not sure about the proportions. Can you please reprint that hint? Thanks. — C.A.R., Alexandria, Va. Dear C.R.: Here's the hotiey of a hint to reverse the crystallization. Put the container (without the lid) in a large bowl of warm-hot (not boiling) water. As the water gets cold, replace it and continue the process until all the crystals dissolve. That's all there is to it. The National Honey Board says not to keep honey in your refrigerator because it speeds up the crystallization. It's best to store honey on a pantry shelf at room temperature. Enjoy! — Heloise Dear Heloise: Here's a quick saver I found when I bought some liquid egg substitute. I measured the amount for one egg in a measuring cup, then found my ice- cube tray held the exact amount. I filled the tray, froze it, then popped the cubes out and put : them in a plastic zipper-type bag. Now when I want one or two, I just take out the amount of frozen cubes to use. — Carol Blache, New Orleans Dear Readers: Fall is in the air, and doesn't a pot of homemade soup sound yummy? I have put some of my favorite soup recipes together and would love for you to give them a try. To receive a copy of my soup pamphlet, please send $2 and a long, self-addressed, stamped (55 cents) envelope to: Heloise-Soup, PO Box 795001, San Antonio TX 78279-5001. — Heloise Dear Heloise: When a recipe calls for shortening and brown sugar, measuring the brown sugar into the cup used for the shortening cleans it out nicely. — Sharon Lee, Forsyth, Mont. Dear Heloise: Sometimes when I am looking for something else in the kitchen cupboards or when I am putting away the groceries, I discover that I have two of something. This is especially true of spices and other small containers. When I find them I make a large X on the front label of the oldest or the one with the least amount. Sometimes I can consolidate them. The newer one or the one with the most in it I put away somewhere else. That way, when I do empty a jar I know that somewhere there is another jar-bottle-tin of the same thing and I do not need to buy more. It does not mean that I know where the other bottle is stashed, but if I go looking, I usually can find it. Sure does save me buying doubles. — J. Ellis, Cincinnati Savor fall's crop of tart, crisp apples Dip a few perfect specimens i'n clear acrylic floor wax for display in a bowl By JOYCE ROSENCRANS Scripps Howard News Service We take apples for granted because they're in the supermarket year-round. But new-crop apples are at their peak now; we should savor tihem while we can. ; New-crop apples exhibit these wonderful characteristics as long as they're not left out at room temperature: They are firm and snappy- qrisp, tart-sweet, with a wonderful wine-like flavor. Even a sweet variety like Golden Delicious is better in the fall when the apple has been home-grown. Go ahead and display some well-shined apples in a basket in the front hallway or on the jfitchen counter for a welcoming ambiance. But use these apples to make sauce later on, because they soon lose their snap when kept at room temperature. Apples need to be kept chilled. If you really want to display apples well, spruce up the shine by dipping perfect, un- bruised apples into clear acrylic floor wax such as the Futurebrand. Let the apples stand on newspaper until dry to the touch. Pile these apples in a bowl and admire their glow, but warn everyone they are inedible. Bright-green Granny Smiths are especially attractive when preserved in wax this way. Really hard Grannies, wax-dipped, will keep about six weeks in a room display. Fall for pie Besides homemade applesauce, my favorite way to enjoy tart, fall apples is in a pie. I like to peel and thinly slice two or three varieties of apples (say, Mclntosh, Winesap or Jonathan, some Golden Delicious and some Grannies) for a blended apple pie. Cider experts blend apple varieties to make the best cider; so it is with pie. Different apples under crust round out the flavor and make for a better texture (firm and soft, moist but not runny). Another pie trick when apples are abundant is to wilt peeled, sliced apples by cooking in a covered saucepan with 1/4 cupful of cider, sugar and spice. This way you can pack up to 10 cups of sliced apples into a 9-inch pie instead of the usual puny amount suggested in pie recipes (5 or 6 cupfuls). Go ahead and thicken the accumulated apple juices in the saucepan by stirring in some cornstarch stirred smooth in a little cold water. The apples will be wilted so the slices are packed and layered in 'the pie; this looks magnificent. Tips provided by SHERRIE MAHONEY Extension Agent • Family and Consumer Sciences Beef and rice casserole T his casserole saves a step by starting with uncooked rice. Brown 1 pound ground beef with 1 medium chopped onion. Drain fat. Add 1 (10 3 /4-oz.) can condensed cream of mushroom soup (the reduced fat variety works fine), 1 cup uncooked long-grain rice, 1 % cups water, 1 cup milk, 1 tablespoon Worcestershire sauce, Vi teaspoon salt (optional) and % cup sliced green or black olives. Stir together, cover and microwave 25 to 30 minutes or until rice is tender. Or, simmer on range over low heat. SUGGESTIONS? CALL SHERIDA WARNER, FOOD EDITOR, AT (913) 823-6363 OR 1-800-827-6363

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