Hot and Spicy Sausage Sauce over Linguine
Category: Hot & Spicy, Pastas & Noodles, Sausages
Yield: 4 servings
2 tsp olive oil
8 oz hot Italian sausage links, casings removed and cut into 1/2-inch
pieces
1 small green or red bell pepper, cut into strips
1 can (14.5-oz.) pasta-ready chunky tomatoes
1 pkg (9 oz.) BUITONI® Refrigerated Linguine
1/4 cup grated Parmesan cheese

Procedures
HEAT oil in large skillet. Add sausage; cook, stirring occasionally,
until no longer pink. Drain.
ADD bell pepper; cook, stirring occasionally, until crisp-tender.
Reduce heat to low. Stir in tomatoes; cook, stirring occasionally, for
10 to 15 minutes or until flavors are blended.
PREPARE pasta according to package directions. Top with sauce;
sprinkle with cheese.
FOR FREEZE AHEAD:
PREPARE as above; do not prepare pasta. Cover; freeze for up to 2
months. Thaw overnight in refrigerator.
HEAT in medium saucepan over medium heat, stirring occasionally, until
heated through.
PREPARE pasta according to package directions. Top with sauce;
sprinkle with cheese.

Scallop Bubbly Bake

--------------------------------------------------------------------------------

Serving Size : 2 servings.
Category : Seafoods


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound scallops
1 can lobster meat -- 8 oz
1 medium onion
3 celery stalks
1 can mushrooms -- sliced, 8 oz
1 medium green pepper -- finely diced
2 tablespoons butter
1 can cream of mushroom soup -- 10 oz
1 cup buttered bread crumbs



Ready, set, cook!



Wipe scallops dry and lightly salt. Sauté vegetables. Place in a
greased casserole. Cover with soup, top with buttered bread crumbs.
Bake at 350F for 30-35 minutes.

Autumn Pork Chops

1 Tablepsoon canola oil
4 pork chops (1/2" thick)
1 can (10 3/4 ounce) Cream of Celery Soup
1/2 cup apple juice OR water
2 Tablespoons spicy-brown mustard
1 Tablespoon honey
Generous dash of ground black pepper
Hot cooked rice or buttered noodles

1. In a large, deep skillet, heat oil over medium-high heat. Cook
pork chops for 10 minutes or until browned.

2. Add soup, apple juice, mustard, honey and black pepper. Heat to a
boil.

3. Cover and simmer over low heat for 5 minutes, or until pork chops
are done.

4. Serve with hot cooked rice or buttered noodles.

Serves 4

Creepy Witches' Fingers

Yield: 5 dozen

1 cup Butter, softened
1 cup Icing sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder
1 tsp Salt
3/4 cup Almonds, whole blanched
1 Tube red decorator gel
(optional, not pictured)

Gross everyone out with these creepy cookies.
In bowl, beat together butter, sugar, egg, almond extract and vanilla.
Beat in flour, baking soda, and salt. Cover and refrigerate 30
minutes. Working with one quarter of the dough at a time and keeping
remainder refrigerated, roll heaping teaspoonful of dough into finger
shape for each cookie. Press almond firmly into 1 end for nail.
Squeeze in centre to create knuckle shape. (Accompanying picture
showed long rolled shape with bulge at centre for knuckle; you puff it
out rather than squeeze it in.) Using paring knife, make slashes in
several places to form knuckle.

Place on lightly greased baking sheets; bake in 325F (160C) oven for
20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up
almond, squeeze red decorator gel onto nail bed and press almond back
in place, so gel oozes out from underneath. You can also make slashes
in the finger and fill them with "blood."
(ed. note - I opted not to go for the bloody effect as you can see in
my picture above, and my guests were still grossed out! - Britta)

Remove from baking sheets and let cool on racks. Repeat with remaining
dough.

(Collected by Bert Christensen, Toronto, Ontario)

Brittle Merangue Bones

3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla

Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or
parchment. In a medium sized bowl at high speed, beat egg whites,
cream of tartar and salt till fluffy. Gradually beat in sugar. Add
vanilla. Place in pastry bag fitted with a medium plain piping tip.
Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour
until set. Turn off oven, dry in oven 1 hour. Makes 4 to 5 dozen small
bones.

Savory Brain Shrimp Spread

1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened
gelatin and blend well. Fold in remaining ingredients and pour into a
lightly-oiled mold. Chill until firm and serve with your favorite
crackers.

Thick Sugar Cookies

2 cups margarine or butter
2 1/4 cups sugar
3 eggs
1 1/2 tsp. vanilla
6 cups flour
3/4 tsp. salt
4 Tbsp. milk

Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough
1/8 to 1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees
Fahrenheit/190 degress Celsius for 12 minutes. These can be frosted.
Makes about 5-6 dozen standard-sized cookie cutter shapes.

Kathy Henricks' Buttercream Frosting

1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla

Beat 5 to 10 minutes with a power mixer until very smooth. Water down
a small amount for a crumb coat if frosting a cake. After 20 minutes
(when set), frost with remainder of frosting. When set, use paper
towel or typing paper to set desired surface texture. This is fluffy
enough to frost easily, yet stiff enough for keeping its shape for
decorating.

Creepy Crispy Crunchies

3 Tbsp margarine
4 cups miniature marshmallows
(or 10 oz large marshmallows, about 40)
6 cups rice crispy cereal
orange and brown Halloween M&Ms (about 6oz)

Melt margarine in a large saucepan over low heat. Add marshmallows and
stir until completely melted. Remove from heat. Add cereal and stir
until well coated. Add the candy and mix until candy is evenly mixed.
Spray a pan with non-stick cooking spray or line with waxed paper.
Using a buttered spatula or waxed paper, press the mixture evenly into
a 9x13" pan. Cut into squares when cool.

CARMEL COVERED APPLES

Caramel Covered Apples make a wonderful Halloween treat and are very
easy to make!





INGREDIENTS
MAKES 5 CARAMEL APPLES
40 - Caramel cubes (I prefer the Borden Brand)
5 - Apples (I like Macintosh apples)
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper

PREPARATION
Wash and dry the apples thoroughly. Remove stems and Insert the wooden
sticks into the stem hole until about half the stick is in the apple.
In a small saucepan, over low heat, melt the caramels with the water,
stirring constantly until smooth. Now dip the apples into the hot
caramel sauce, coating the apple completely. Place on greased, wax
paper.

STORAGE & SERVING
Store your caramel covered apples in the refrigerator.

Before serving, remove them from the refrigerator and allow them to
stand for about fifteen minutes. We like to serve our caramel covered
apples on a large black platter and use extra caramels as a garnish.

OLD FASHIONED CARAMEL CORN

Carmel Corn makes a wonderful Halloween treat and is easier to make
than you might think. I make a couple of batches and serve in large
black and orange bowls.

It's buttery taste will hook them all in and have them begging for
more! You can even bag some up to hand out for treats! This recipe
uses white sugar instead of brown to let the taste buttery come
through!



INGREDIENTS
14 cups popped popcorn 2 cups sugar (packed)
1 cup butter 1/2 cup light corn syrup
1 teaspoon salt 1 teaspoon baking soda

PREPARATION
Combine the sugar, butter, corn syrup and salt in a saucepan and bring
to a boil, stirring occasionally. Once it begins to boil, stop
stirring for 5 minutes, or until mixture reaches 255 degrees on candy
thermometer. (You may have to adjust according to altitude and
humidity). Remove from heat and stir in baking soda. The mixture will
start to foam, so stir well until blended.

While the caramel mixture is cooking, pop the pop-corn either in a hot
air popper or microwave. Once you have popped the pop-corn, remove any
unpopped kernels. Now place the popcorn in a large (buttered) metal
bowl.
Pour the hot mixture over the pop-corn and toss gently with well
buttered forks to distribute evenly.

Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1
hour, stirring every 15 minutes. if it starts to look too golden it
may be time to take it out!
Oven temperatures vary not only with model but with altitude, so
you'll have to adjust time accordingly.

STORAGE & SERVING
Remove the caramel corm from the oven and allow to cool completely.
Once cool, break it into clusters, and store in a tightly covered
container. For a Halloween party, serve on on a large serving tray or
in decorative bowls. For treats, fill those little paper Halloween
bags.