*Halloween Collection*
2 3-ounce packages orange gelatin
2 cups boiling water
2 6-ounce cans frozen lemonade concentrate
1 quart cold water
2 cups pineapple juice
2 tall bottles ginger-ale
+Ice block
Dissolve gelatin in boiling water. Stir in lemonade concentrate, cold water and pineapple juice. Do not refrigerate. At serving time pour over ice in punch bowl; slowly add ginger ale. YIELD: 40 punch cup servings.
(Source: Dorothy Dean & Cool Background wallpaper)
*When they return home, about 30% of trick-or-treaters report sorting their candy; 16% share with others; and 7% swap candy with others.
(Source: American Profile magazine & Cool Background wallpaper)
*Halloween Collection*
3 quarts chilled apple juice
1 quart orange sherbet
Fill 16 8-ounce glasses 3/4 full with juice. Float a scoop of orange sherbert in each glass, top with a whole clove to simulate a pumpkin stem. YIELD: 16 servings.
(Source: Dorothy Dean & Cool background photo)
*About 74% of U.S. Households plan to hand out candy this Halloween.
(Source: American Profile magazine & Cool Background wallpaper)
*Halloween Collection*
2 cups shredded cheddar cheese, 1/2-pound
1 cup ground cooked Ham
1/2 cup chopped onion
2 TB chopped green pepper
1/2 cup tomato sauce
1/4 cup melted butter
8 brown and serve rolls
8 thin slices green pepper
1 hard-cooked egg, chopped
Combine cheese, Ham, onion, chopped green pepper, tomato sauce and butter. Cut thin slice from top of each roll; scoop out center. Fill rolls with cheese mixture; place green pepper strip diagonally across top of each. Place on baking sheet. Bake at 400 degrees for 12-15 minutes until rolls are browned. Top with egg; serve hot. Yield: 8 servings.
(Source: Dorothy Dean, kappboom photo also)
*Fun Foods Collection-ABOUT 64 candies, 30 minutes, plus 1-1/2 hours to cool.
Cooking-oil spray
1-1/2 cups citrus juice (pasteurized orange or pink grapefruit; or fresh blood orange, lime or lemon), strained
3 cups granulated sugar
6 oz. liquid pectin, (you'll need 3-oz packs)
2 TB fresh lemon juice
+Coarse sugar, or use granulated
1. Line an 8-inch square baking pan with microwave-safe plastic wrap, pressing it up the sides and leaving a 1-inch overhang. Spray plastic wrap with cooking spray.
2. Pour citrus juice and granulated sugar into a 6-qt pot and stir to combine. Clip a candy thermometer to inside of pan.
3. Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238 degrees (just before the soft-ball stage, when it will harden), about 20 minutes. Add pectin and cook 1 minute more, stirring constantly.
4. Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1-1/2 hours.
5. Lift from pan using plastic wrap and cut into 1-inch squares, circles, 3/4 by 1-1/4-inch rectangles, or 3/4-by 2-inch half moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary ( particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy). Package in clear boxes, if desired.
NOTE: To ensure that the colors are bright, we've used store-bought, pasteurized juice instead of fresh-squeezed in some cases. Note that the lime jellies turn pale orange as they cook.
(Source: Sunset magazine & photo also)
