Halloween Food for Parents
Time for a Halloween party. Not that I’m giving one, as I explained nobody
comes to my door. However my friends in good Halloween neighborhoods can use
this menu. I think the grownups should drink some festive punch and munch on
a few hors d’oeuvres while they give out candy. I could be like Martha Stewart
and suggest things that are orange and black to serve. But everyone knows “Martha
Stewart I ain’t” so I’ll just go with things that taste good. Who wants to eat
something scary looking anyway? I’m not including a sweet because there should
be tons of candy around, and might I suggest Butterfingers.
Stroganoff Sausage Dip
Tangy Shrimp Spread
Ginger Chicken Rumaki
Cajun Artichoke Balls
This menu serves 8
Makes 2 quarts
1/2 cup lemon juice
3/4 cup sugar
1 cup cranberry juice
1 cup orange juice
1 cup strong tea
1 fifth rum
12 whole cloves
1 pumpkin, hollowed out for serving
Mix all ingredients together. Serve the punch in the pumpkin with ice
Stroganoff Sausage Dip:
1 lb. hot bulk pork sausage
1/2 cup finely chopped onion
1/2 lb. mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 cup sour cream
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon paprika
Large corn chips
In a large skillet, cook the sausage, crumbling with a fork until well browned.
Remove sausage with a slotted spoon and set aside. Add onion and mushrooms to
fat in skillet and cook rapidly so mushrooms do not give off liquid. Stir often,
until onion is golden. Drain fat and return sausage to skillet.
In a small bowl, gradually whisk flour into sour cream. Add milk, Worcestershire,
soy sauce and paprika. Whisk to blend well. Add this to meat mixture in skillet.
Cook over moderate heat until thickened. Serve immediately with large corn chips.
Tangy Shrimp Spread:
7 ounces salad shrimp, cooked, cleaned, and mashed
1/2 small onion, minced
3 tablespoons lemon juice
1 (8 oz) pack cream cheese
Blend all ingredients. Cover and refrigerate for a few hours or overnight.
Let stand at room temperature before serving with crackers.
Ginger Chicken Rumaki:
12 ounces boneless skinless chicken breasts
1/4 cup orange marmalade
2 teaspoons soy sauce
1 garlic clove, minced
1/2 teaspoon ground ginger
12 slices bacon
1 (8 oz) can whole water chestnuts, cut in half
Cut the chicken into 24 bite-size pieces. Combine the marmalade, soy sauce,
garlic and ginger in a bowl and mix well. Add the chicken and stir to coat well.
Marinate, covered, in the refrigerator for 30 minutes, drain. Broil the bacon
for 1 to 2 minutes or until partially cooked but not crisp: drain and cut into
halves crosswise. Wrap 1 piece of bacon around each chicken piece and a water
chestnut half; secure with wooden toothpicks. Broil 4 to 5 inches from the heat
source for 3 to 5 minutes or until the chicken is cooked through.
2 packs (rolls) crescent rolls (refrigerated as in Pillsbury)
2 packs 8 oz cream cheese
1 cup mayonnaise
1 pack Hidden Valley Ranch Dip Mix
Cover baking pan with dough. Use a size to make them fit and push together
the seams. If they don’t fit perfectly it’s ok. Bake according to directions
on package. Let cool. Combine the cream cheese, mayonnaise and ranch mix. Spread
it on the crust. Top with finely chopped veggies such as broccoli, red pepper,
green onions, grated carrots, mushrooms, olives, and cauliflower. The more colorful
veggies you choose the better this will look. These can be refrigerated then
cut into squares to serve.
Cajun Artichoke Balls:
1 6-ounce jar marinated artichoke hearts, drained and finely chopped (reserve
1 14-ounce can artichoke hearts, packed in water, drained and finely chopped
1 tablespoon garlic juice
1 tablespoon Worcestershire sauce
1/2 -1 teaspoon liquid smoke
1/2 teaspoon Tabasco
1 1/2 cups Italian seasoned breadcrumbs
3 oz grated Parmesan cheese (Can used canned) Yuck!
In a large bowl, beat eggs with reserved marinade and blend with garlic
juice, Worcestershire sauce, liquid smoke, and Tabasco. Add artichokes and breadcrumbs.
Form little balls and roll each ball in grated cheese. Refrigerate. Place on
lightly greased baking sheet and bake in a 300 degree preheated oven 7 to 10
minutes. Serve immediately. Can be refrigerated for up to one week.