Last week we shared three simple Halloween recipes that even the baking impaired cook could handle.
This week we are going to address the same topic with three more recipes, along with two side recipes to go along with the kid's main course.
If you want to have a Halloween party, whether it is for the kids or your grown up friends, there are a few things to consider.
Certainly the food you will offer is important, but that's not all there is to it. Halloween is all about atmosphere, so just a tray or two of food won't do it. Make sure to have some scary music in the background. Go for a few decorations and, of couse, ask your guests to wear costumes.
MONSTER MOUTH PASTA
1 package jumbo/extra large pasta shells
2 tablespoons salt
Food coloring of choice
1 pound lean ground beef or turkey
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
2 clove garlic, finely chopped
1 can (15 ounces) tomato puree
1 cup shredded cheddar cheese
1 small can sliced olives
Bring large a pot of salted water to a boil, add pasta. Boil 10 minutes, then add food coloring, boil additional 10-15 minutes or until done. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown, then drain. Stir in rice, salt, garlic and tomato sauce; cook until hot. Fold in cheese. Stuff cooked shells with filling. Use tooth picks to attach olive eyes.
SUGAR WITCH FINGERS
3 cups flour
1- 1/2 teaspoons baking powder
1 cup butter (salted)
1 cup sugar
1 large egg
1 teaspoon vanilla or almond extract
1/2 teaspoon salt
Small bag of sliced almonds
Cream butter and sugar (using a wooden spoon or electric mixer) until light and fluffy. Add eggs, extract, and mix well. Mix dry ingredients and add to butter mixture gradually. Mix until flour is incorporated and dough comes together. Wrap tightly in plastic wrap and store in refrigerator for 1-2 hours. Let dough "warm" to room temperature for about 10 minutes, which will make it easier to work with. Work with half of the dough at a time, rolling it out to 1/2 inch thick on a flour-covered surface. Cut in to 3/4-inch by 4-inch strip. Shape in to fingers, tapering the tip. Score at joints and transfer to a cookie sheet, placing them at least 2 inches apart. Add an almond slice to the tip for the fingernail. Bake at 350 degrees for 10-12 minutes. Let cool for 5 minutes and transfer to a cooling rack. When cool,
lightly brush joints and nail bed with coco powder.
CANDY CORN PARFAIT
6 ounces pineapple chopped
2 oranges supremed (cut into sections)
8 ounces vanilla Greek yogurt
2 tablespoons powdered sugar
3 ounces candy corn
Whip together the yogurt and powdered sugar. In a martini glass layer pineapple, oranges, and yogurt. Garnish with candy corn.
1 medium head cauliflower
2 quart chicken or vegetable stock
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling stock for about 6 minutes, or until well done. Drain well, reserving liquid, but do not let cool. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with Parmesan, garlic and pepper until almost smooth, add a tablespoon of cooking liquid. Make sure to serve hot.
Soy-Garlic Green Beans
2 pounds fresh green beans
3 cloves garlic minced
3 tablespoons soy sauce
2 tablespoons olive oil
Heat the oil in a large skillet with a lid. Add green beans and soy sauce, and then toss well. Cover with lid and cook on medium-low for a scant 3 minutes. Add garlic and cook 3-5 minutes more. Serve piping hot for best results.
-- Chef Cheri Hiers contributed to this report