Recipes from the Bubbling Cauldron

brightcauldron

brightcauldron Finding great recipes for your Halloween party can be a little tricky sometimes especially if your looking for new ideas. Here are a couple of recipes you can create in your bubbling cauldron that don’t need tricks to achieve but will be a treat to those who try them.

Witch’s Brew is a great Halloween punch. It should be served in a punch bowl and not a pitcher because of the gelatin. To keep the punch cold fill a couple of plastic gloves 2/3 full of lime Kool-aid. Tie the ends and freeze until very solid. Add 1 glove to the punch and when the ice melts open the glove and add the cold liquid to your punch. Place the second frozen hand into the punch.

To make this great brew you will need 2 packages of lime gelatin. Make the gelatin as directed on the box. Keep chilled until ready to serve the punch.

You will also need 1 gallon of chilled green punch. Lime (or any type of green Kool-aid) can be used to make your green punch. Follow the directions on the packages for making 1 gallon.

When it’s time to serve your witch’s brew pour the chilled punch into a chilled punch bowl. Break up the gelatin into small globs and stir the globs into the punch. Add the frozen hand ice and serve.

How about serving goblin slime in a bread cauldron? Here is what you need: 1 (16 oz.) pkg. of Velveeta cheese, cubed; 16 oz. of Swiss cheese, shredded; 1 (10 1/2 oz.) can cheddar cheese soup; 2 (15 oz.) cans of black beans, drained well; 1 jar of salsa; 1 round loaf of pumpernickel bread, unsliced; and 2 loaves of round marble rye bread, sliced

To prepare place the both types of cheese and the soup into a saucepan over low heat. Stirring almost constantly, heat the cheese until completely melted and smooth. Remove the pan from the heat and stir in the beans and salsa. Remove a slice from the top of the pumpernickel loaf and scoop out the inside bread. Place the bread aside. Fill the loaf with the dip.

Use Halloween cookie cutters and cut out pieces of the rye bread. Place the bread bowl on a plate and lay the Halloween cut outs around the bowl for dipping. The remaining pumpernickel bread can be cubed and used in the dip also.

These are just a couple of cauldron recipes that can help make your Halloween party a hit.

Pumpkin Joe’s Salsa Meat Pie

2pumpkinscarved

2pumpkinscarvedWhat You Need:

1 1/2 lbs. ground beef
1/2 C onion, chopped
2 t flour
1 C of salsa
1/2 C of chili sauce
1 C frozen corn
1 (4 oz.) can green chilies, chopped
2 T of brown sugar
1 sheet refrigerated pie pastry
1 egg
Orange paste food coloring

How to Make It:

The oven is set to preheat to 450 degrees.
In a skillet over medium heat crumble the beef and stir in the onion.
Cook for 12 minutes or until the beef is no longer pink.
Drain the beef well and place back into skillet over medium heat.
Place the flour into a mixing bowl and stir in the salsa and chili sauce.
Stir the mixture into the beef well.
Fold in he corn, chilies and brown sugar stirring until the sugar has dissolved.
Remove the skillet from the heat/
Evenly spread the mixture into an ungreased 9 inch pie plate.
Carefully unroll the pie pastry and place over the top of the meat mixture.
Secure the edge of the pastry and flute.
Using a sharp knife cut out a pumpkin face including eyes, nose and mouth in the top of the pastry.
Break the egg into a small mixing bowl.
Whisk the food coloring into the egg until you have reached the desired orange color for your pumpkin.
Brush the egg mixture evenly over the pie pastry.
Put in the 450 degree oven 9 minutes or until the crust is golden brown and the filling is bubbly.

This fake “pumpkin pie” makes a great main course for a Halloween meal. The kids will love it and with it being so easy to prepare you will love it too.

Makes 6 servings

Preparation Time: approximately 20 minutes
Cooking Time: approximately 12 minutes
Baking Time: approximately 9 minutes
Total Time: approximately 31 minutes

The Egg is Truly a Breakfast Wonder

eggs2brown

eggs2brownWhich came first the chicken or the egg? Well, since we don’t normally eat chicken for breakfast it has to be the egg. Eggs are a wonderful breakfast food. They are easy to fix and very versatile. Fried, scrambled, poached and even boiled, eggs are a great source of protein and a great way to start your day.

Boiled eggs are easy to make ahead and store. For a quick and easy breakfast on the run, slice a couple of boiled eggs and place on a slice of toast. Top it with some mayonnaise and another slice of toast and you have a great breakfast sandwich. It was easy to fix and healthy for you.

Try scrambling an egg and adding various ingredients you have around the kitchen. Cheese, breakfast meat, onions and green peppers can be added to scrambled eggs. Place the mixture between bread slices to make a breakfast omelet sandwich.

Add some chilies, salsa or even hot sauce to your scrambled eggs and you have added a whole new dimension to your breakfast. Use a tortilla instead of bread and you now have a great burrito for breakfast.

Poached eggs are easy to make with an egg poacher, but even without one you can improvise and adapt a skillet or saucepan for that use. In a pan, place about an inch of water, heat the water, and then crack the egg into the water. Cook in a covered pan. The yolk will become solid. Place poached eggs between 2 slices of bread and add a slice of cheese. This breakfast sandwich is a hit with young and old.

Potatoes are a great favorite for breakfast. Hash browns and American fries are well known in most restaurants that feature a breakfast menu. Leftover baked potatoes are easy to use in breakfast recipes. Slice the potato and lightly fry in just a little oil. Add a couple of whipped eggs, some mushrooms, onions and cheese and cook until done. What a treat for kids and adults.

Eggs have long since been a main stream for our breakfast table. Fried, scrambled, hard boiled or poached they are sure to make a hit with any family.

Tomatoes Fruit or Vegetable

slicedtomato

slicedtomatoTomatoes are typically classified as a vegetable but because of the seeds, is really a fruit. The reasoning behind classifying them as a vegetable is to avoid confusion with other countries that have import duties. Tomatoes can be eaten in many different ways, both hot and cold.

Tomatoes have only been eaten in this country for about two centuries. People once thought that they were poisonous, but once they learned differently, not only were they raised for their color but also to eat.

They are grown on both coasts of the United States all year round. Go to any grocery store, roadside stand, farmer’s market and even in any garden and you will find many kinds of tomatoes.

In the southern states, tomatoes are used on a sandwich or even as the sandwich. Have you ever had a tomato sandwich? All you need is bread, some mayonnaise and a tomato and presto, lunch!

Ever had a salad without tomatoes? Some people dice them, some slice them, and some quarter them for their salads. There are even cherry tomatoes that work well on salads. Grape tomatoes and even Roma tomatoes are great for any salad that you are making.
Another great use for the tomato is salsa. Tomatoes are a staple of a lot of Mexican dishes and without them the taste would be bland. Add some green peppers, jalapenos and you have a great chip dip.

Italian dishes use a lot of tomatoes also. You can cook the tomatoes down and make a great tomato base for spaghetti sauce, marinara sauce and sauce for lasagna. But first, you must remove the skin. To do so, you blanch the tomato and the skin peels right off. If you don’t want to use the tomato right away, just peel the tomato and place it in a freezer bag for later use. Then remove them when you are ready and prepare them the way you want.

To keep your tomatoes from going bad, do not store them in the refrigerator. Put them in a paper bag or on the counter and they will ripen naturally. If you put them in the refrigerator, they won’t ripen and the taste won’t be as good.

In the olden days, people used to can tomatoes for later use. This practice has gone out of style, what with the 2 person working family. But if you have time, you can jar tomatoes for tomato juice, spaghetti sauce and even fresh canned tomatoes. Think about how that will taste in January!

Tomatoes also fight the aging process. Growing or buying those fresh tomatoes are not only a healthy choice but a good tasting one as well.

Zesty Jalapeno Tomato Corn Salsa

salsa

salsaWhat You Need:

2 ears of corn, cooked and removed from the cob
1/4 C of red onion, chopped fine
4 tomatoes, chopped
1 jalapeno pepper, chopped
1/4 C of fresh cilantro, chopped
1/4 C Zesty Italian dressing

How to Make It:

Mix together the corn and onion in a serving bowl.
Add the tomatoes and jalapeno and stir to combine.
Sprinkle the fresh cilantro evenly over the vegetables.
Pour in the dressing and stir gently to coat.

Makes 24 servings

Preparation Time: approximately 15 minutes

Serve this salsa as a side dish with crackers or as a topping for brats, hotdogs or hamburgers. Pepper can be used in placed of the jalapeno. Just sprinkle 1/8 tsp in before adding the cilantro.