For this fun and festive time of the year, author Karen Jean Matsko Hood presents a unique cookbook that is full of tasty and satisfying recipes. Inside are page after page of mouth-watering recipes that will certainly be a hit with family and friends during this special time. Written for the novice cook as well as the accomplished chef, Halloween Delights Cookbook will be appreciated by all. The ingredients for each recipe can be found at your local market throughout the year. Halloween Delights Cookbook is sure to be a valuable addition to your kitchen library and a great gift idea for the chef on your giving list.
|Publisher:||Whispering Pine Press International, Inc.|
|File size:||5 MB|
About the Author
Karen Jean Matsko Hood is an internationally published author of numerous cookbooks, children’s books, poetry, and more. A woman of wide interests, she, her husband, many of her seventeen children, and foster children make their home in Greenacres, Washington. Ms. Hood is currently working to complete research toward her Ph.D. in Leadership Studies at Gonzaga University.
Read an Excerpt
Halloween Nutrition and Health
Halloween celebrations include pumpkin, and fortunately, it is rich in vitamins and nutrients. The orange flesh of the pumpkin is an excellent source of beta carotene, which is a powerful antioxidant. Beta carotene is converted to vitamin A in the body. vitamin A is essential for healthy skin, vision, bone development, and many other functions. Pumpkin is also a tasty source of carbohydrates and potassium.
1 cup cooked, mashed pumpkin contains the following:
|Dietary Fiber||1 gram|
|Vitamin A||1320 IU|
|Vitamin C||5.73 mg|
Halloween is a holiday that has many sugary treats-candy, as well as cookies, cake, and other treats-so children get plenty of sweets. You can keep from adding to this sugar overload by handing out tasty and nutritious low-carb sna"treats." Some options could be:
• Single-serving packets of peanuts, cashews, or mixed nuts.
• Party favors.
• Sugar-free gum.
• Novelty pencils and erasers.
• Small boxes of crayons.
• Individually-wrapped string cheese snacks.
• Beef sticks or beef jerky.
• Sugar-free hard candy or chocolates.
Mold and Mildew Halloween Dip
Despite its name, this recipe is really quite tasty and will disappear quickly. Serve hot with crackers.
2 boxes frozen artichoke hearts, defrosted, drained
2 c. mayonnaise
1 bunch scallions, thinly sliced
10 oz. frozen chopped spinach, thawed, squeezed dry
2 c. grated Parmesan cheese
1 tsp. white pepper
1 tsp. Hungarian paprika
green food coloring
1. Preheat oven to 350 degrees F.
2. Coarsely chop artichoke hearts, and place in medium ovenproof serving dish.
3. Add mayonnaise, scallions, spinach, grated cheese, and spices.
4. Add as much green food coloring as desired.
5. Bake for 30 minutes.
6. Serve with sturdy crackers, bread rounds, or tortilla chips.
Did You Know? . . . .
Did you know that bobbing for apples dates back to ancient Roman times in honor of the Roman goddess of fruits and apples?
Pumpkin preserves are a great way to use up some of those pumpkins leftover from Halloween.
4 lb. pumpkin, prepared
4 Tbs. sugar
3 lemons, thinly sliced
1/2 tsp. salt
1 Tbs. mixed spices (ginger, nutmeg, cinnamon, etc., to your taste)
1. Wash pumpkin; remove peel and seeds and cut as desired.
2. Weigh; mix with sugar.
3. Let stand 12 to 18 hours in cool place.
4. Add thinly sliced lemons, salt, and mixed spices (tied in a bag), and boil until pumpkin is clear and syrup thick; remove spice bag.
5. Pour, boiling hot, into hot jars.
6. Process following basic directions for canning jams and jellies found at beginning of this recipe section.
Yields: 6 servings.
Did You Know? . . . .
Did you know that in Ireland salt was once sprinkled in the hair of the children to protect against evil spirits?
This cold pasta salad may look slimy, but it is really delicious, and it can be made ahead, which is a nice plus.
4 oz. fussili (twisted spaghetti)
4 oz. spaghetti
1 med. yellow squash and/or zucchini, halved lengthwise, sliced
1 c. small cherry tomatoes
1 c. fresh pea pods, tips and strings removed
1 c. pitted ripe olives
1 c. pimiento-stuffed olives
1 c. cubed cheddar cheese (about 4 oz.)
1 c. unblanched whole almonds, toasted
1/2 c. thinly sliced green onions
1 c. Italian salad dressing (see recipe page 194)
1. Cook pasta according to package directions, being careful not to overcook.
2. Drain pasta; rinse with cold water and drain again.
3. In large bowl combine pasta and remaining ingredients except dressing.
4. Add dressing to pasta mixture; toss gently to coat.
5. Cover and chill 2 to 24 hours.
6. To serve pasta Halloween-style, place in clean plastic cauldron embellished with well-secured plastic spiders.
Yields: 12 servings.
Table of Contents
|Halloween Botanical Classification||15-16|
|Halloween Cultivation and Gardening||17-20|
|Halloween Nutrition and Health||29-30|
|Appetizers, Dips, and Snacks||47-60|
|Breads and Rolls||79-94|
|Candies and Other Treats||133-150|
|Dressings, Sauces, and Condiments||193-204|
|Jams, Jellies, and Syrups||205-214|
|Wines and Spirits||293-299|
|Reader Feedback Form||310|
|About the Cookbook Delights Series||311|
|Personalized and/or Translated Order Form||314|
|Gifts and Gift Baskets Order Form||315-317|
|Whispering Pine Press International, Inc., Order Forms||318-319|
|About the Author and Cook||320|