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Bring The Spirit Of Halloween
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Halloween Fun Once the artistry is complete, make the jack-o'-lanterns the centerpiece for a bountiful fall supper. Satisfy your hungry sculptors with warming bowls of Harvest Stew, child-pleasing Jack-O-Lantern Salad, and fresh-baked Overnight Whole Wheat Pan Rolls (1 per guest). After crowning the pumpkin-carving winner, treat everyone to a serving of moist and tender Autumn Spice Squares. *The following menu is from the Cooking Light Cookbook 1994 and serves 6 adults. Overnight Whole Wheat Pan Rolls
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One place to
get in the spirit of Halloween is in the kitchen. Prepare a whole meal or a few dishes
with the traditional orange-and-black color scheme, and you’re at a Halloween party. Serve baby carrots with a black olive tapenade dip, pumpkin soup with black beans, or shredded carrots with dark raisins or chopped dates. As is appropriate for Halloween, the colors orange and black can be traced back to the occult and to commemorative masses held in the late fall. Some historians connect the orange color to the unbleached beeswax candles used in the ceremonies. Others contend orange is the color of the autumn harvest. All seem to agree that black came to Halloween as a symbol of death and darkness. A black and orange pasta dish would be a perfect centerpiece for a Halloween meal. There are black pastas available made from squid ink, but they can be difficult to find. Either spinach linguine or a whole-wheat pasta will give much the same effect when paired with the other ingredients. Black olives and bright orange bell peppers are almost enough to provide the appropriate color scheme. Whole-wheat pasta is a good source of dietary fiber and has a chewy texture that goes well with robustly-flavored vegetable sauces. Sweet bell peppers come in pale to dark green, yellow, orange, red and purple. They are all mild in flavor. Green bell peppers are picked when they are immature and are acidic and somewhat bitter. As they ripen, they turn bright colors and become sweeter. Besides their pretty colors, bell peppers are an excellent source of vitamin C and contain good amounts of vitamin A as well as small amounts of calcium, phosphorous, iron, thiamine, riboflavin and niacin. For more pasta ideas, healthy chiles, pizza ideas and savory fall soups in this October issue, click on the links in the sidebar. AICR
4 large garlic cloves, minced *Note: Optional salt or "salt-to-taste" is NOT included in the sodium content of the nutritional analysis Bring 4 quarts salted water to a boil in
a 5-quart saucepan. Add pasta and cook according to package directions until al dente.
Drain. Per (1 Cup) Serving: 262 Cal; 5 g Total Fat (<1 g Sat Fat); 46 g Carb; 161 mg Sodium (w/o optional salt); 9 g Protein; 3 g Dietary Fiber. Exchanges: 3 Starch; 1 Veg; 1 Fat.
1-1/2 pounds top round steak Trim fat from steak. Cut steak into 1-inch pieces. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add steak pieces, onion, garlic, and pepper. Cook until meat is browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from pan with a paper towel. Return meat mixture to pan. Add broth, tomatoes, and bay leaves. Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes or until meat is tender. Stir in pumpkin or sweet potato and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until vegetables are tender. Remove and discard bay leaves. Combine water and flour, stirring well. Add to beef mixture; cook, stirring constantly, until mixture is thickened. Yield: 9 Cups. Per (1-1/2 Cup) Serving: 259 Cal; 5 g Total Fat (2 g Sat Fat); 22 g Carb; 65 mg Cholesterol; 395 mg Sodium; 73 mg Calcium; 29 g Protein; 2 g Fiber. Exchanges: 1 Starch; 1 Veg; 3 Lean Meat; 1 Fat.
3 medium-size oranges Peel oranges with a knife, removing membrane. Cut each in half lengthwise; set aside. Combine water and next 8 ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Remove from heat and let cool. Remove and discard cinnamon sticks, nutmeg, cloves, lemon rind, and orange rind. Add orange halves; cover and chill at least 4 hours, stirring occasionally. Line individual salad plates with lettuce leaves, if desired. Remove orange halves from liquid, using a slotted spoon; discard liquid. Place an orange half on each plate. Cut each thin licorice strand crosswise into 3 equal sections; place 1 strand on each orange half for a mouth. Cut thick licorice crosswise into 6 equal pieces. Place 1 piece at top of each orange half for a stem. Form eyes and noses with currants. Yield: 6 Servings. Per Serving: 63 Cal; Trace of Fat; 16 g Carb; 00 mg Cholesterol; 2 mg Sodium; 32 mg Calcium; 1 g Protein; 3 g Fiber. Exchanges: 1/2 Fruit; 1/2 Other Carb.
1 Tbsp sugar Combine 1 tablespoon sugar, yeast, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 1-1/2 cups of the unbleached flour, whole wheat flour, 3 tablespoons sugar, salt and oil in a large bowl; beat at medium speed of an electric mixer until well blended. Gradually stir in enough of the remaining 3/4 cup unbleached flour to make a soft dough. Sprinkle 2 tablespoons unbleached flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk. Punch down dough and divide into 15 equal portions; shape each portion into a ball. Place balls in a 13- x 9- x 2-inch pan coated with cooking spray. Cover and refrigerate overnight. Remove rolls from refrigerator. Let rise in a warm place, free from drafts, 30 minutes or until dough is doubled in bulk. Bake at 375°F for 15 to 20 minutes or until rolls are golden. Yield: 15 Rolls. Per Roll: 130 Cal; 3 g Total Fat (<1 g Sat Fat); 23 g Carb; 00 mg Cholesterol; 119 mg Sodium; 4 mg Calcium; 3 g Protein; 2 g Fiber. Exchanges: 1-1/2 Starch; 1/2 Fat.
1-1/2 cups all-purpose flour Combine first 7 ingredients in a large mixing bowl; make a well in center of mixture. Combine applesauce, sugar, oil, egg, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in pineapple and chocolate morsels. Spoon batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350°F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Sift powdered sugar over cooled cake. Yield: 24 Squares. Per (1 Square) Serving: 90 Cal; 3 g Total Fat (1 g Sat Fat); 15 g Carb; 9 mg Cholesterol; 99 mg Sodium; 21 mg Calcium; 1 g Protein; <1 g Fiber. Exchanges: 1 Starch; 1/2 Fat.
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