Frightfully good Add these treats to your Halloween bag of tricks

October 24, 1990|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

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 (105 to 115 degrees)

2 1/2 to 3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

2 cups finely chopped cooked chicken, ham or turkey

1 1/2 cups shredded Cheddar, Swiss or provolone cheese

One 10-ounce package frozen chopped spinach, thawed and well-drained

1/4 cup grated Parmesan cheese

1/4 cup finely chopped onion

1/4 teaspoon salt

1 beaten egg white

1 tablespoon water

2 teaspoons sesame seed

In a mixer bowl dissolve yeast in one cup warm water. Add one cup of the flour, the sugar, and one teaspoon salt. Beat on low speed for 30 seconds, scraping bowl constantly. Beat on high three 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 one-quarter teaspoon salt. On lightly floured surface, roll dough into a 16x10-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 one tablespoon water. Sprinkle with sesame seed. Bake in 375-degree oven for 40 minutes or until loaf sounds hollow when tapped. If necessary, cover with foil last ten minutes to prevent over-browning. Serve warm or at room temperature. This recipe makes eight to ten servings.

-- Adapted from "Better Homes and Gardens Magazine" Halloween Coleslaw

Pumpkin dressing:

3/4 cup canned pumpkin pie mix

1/3 cup apple cider vinegar

1/4 cup vegetable oil

1 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon pepper

Coleslaw:

6 cups finely shredded green cabbage

1 cup finely shredded red cabbage

1 cup (11-ounce can) mandarin orange segments, drained, optional

1/2 cup shredded carrots

1/2 cup raisins

In 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 3/4 cups (16-ounce can) solid pack pumpkin

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 1/2 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 the crusts, whipped cream and candy. Place crusts on cookie sheet. Pour one-quarter cup pumpkin mixture into each crust. Bake in preheated 350 degree oven for 20 to 25 minutes or until knife inserted near center comes out clean.

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

1/2 cup vegetable oil

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 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 8 1/2 x4 1/2 x2 1/2 -inch loaf pan and bake in a 350-degree 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 ten minutes before removing from pan. Cool on wire cake rack.

Makes one loaf.

-- Adapted from Sphere Magazine, September 1977.

Witches Brew

Mix equal amounts of chilled apple cider and ginger ale and garnish with cinnamon sticks and clove-studded lady apples. Pour a shot of applejack or rum into each serving cup and fill with punch. For non-alcoholic version just 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 (not necessary to refrigerate). To serve, reheat. Makes about 40 punch-cup servings.

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