Halloween Foods From
Your Silky Terrier Friends
Lizzie, Honey & Daisy
Here are some recipes we like a lot and we think they are good any time
but especially good on Halloween! The Frog Eye Salad recipe is from our
mom's best friend in Pennsylvania, Donna, and the Pumpkin Bread recipe
is from our mom's very best friend in the world, Bonnie.
Bat Wing Canape Spread
6 oz pitted kalamata olives
1 2oz. can of anchovy fillets packed in oil, drained
2 tablespoons olive oil
2 teaspoons capers, drained
2 teaspoons Dijon mustard
1 large garlic clove, peeled & coarsely chopped
Process all ingredients in a food processor or a blender until just combined.
Scrape the canape spread into a small bowl. Cover & refrigerate to allow the
flavors to marry. Serve on crackers or baguette slices.
Moldy Green Biscuits
3 tablespoons butter
2 green onions, thinly sliced
2 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup buttermilk
green food coloring
1 tablespoon melted butter
1 tablespoon buttermilk
Preheat the oven to 425 degrees. Saute the green onions in 3 tablespoons
butter until they are soft. Set the green onions aside and let cool. Sift the flour,
baking soda, and salt into a large mixing bowl. Cut the 1/2 cup butter into small
pieces and cut it into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl mix together the 3/4 cup buttermilk and the green food coloring,
until it is a very dark shade of green. Make a well in the center of the flour mixture,
and add the green onions and the green buttermilk. Mix until a very sticky dough
just holds together.
Turn out onto a floured surface and knead about
20 times. Pat out until 1/2 inch thick. Cut with a 2 inch cutter. Place biscuits on a
baking sheet about 3 inches apart. Mix the melted butter and buttermilk and brush
on the biscuits. Bake for 12-15 minutes until golden brown.
This is not your usual garlic chicken - this one stuffed under the skin with a
garlic-herb butter. It's very good and VERY garlicky.
No Vampires Allowed Garlic Chicken
1 whole chicken
1/4 tsp dry rosemary
~20 cloves of garlic
1/4 tsp dry thyme leaves
1/2 tsp grated lemon rind
2 tbsp butter (room temperature)
Peel half of the garlic cloves and press, add to butter with the lemon peel and
the herbs. Wash and dry whole chicken. Run fingers under chicken skin to loosen.
Rub butter mixture under skin of chicken. Put rest of unpeeled garlic into chicken
cavity. Bake 1-1/4 hours at 375 or till done. Remove garlic from cavity, peel and
mix with butter or eat on French bread.
Donna's Frog Eye Salad
2 Cans of chunk pineapple (11 oz. size) drain & reserve juice
2 Cans of mandarin oranges (11 oz. size) drain & reserve juice
Sauce: Mix juices and add 2 beaten eggs, 2 tbs. flour, 1 cup sugar, 1 tsp. salt.
Bring to boil and set aside to cool. Cook 1 lb. of Acini de Pepe (soukettes or round
macaroni) according to package directions. Rinse and drain, let cool. Mix sauce and
macaroni together and refrigerate overnight. Next day, add pineapple, oranges and
1/3 bag of miniature marshmallows (optional). 1 small jar of maraschino cherries
(drained) and 1 large cool whip.
Our Aunt Bonnie's Pumpkin Bread
3-1/2 cups sifted flour
3 cups sugar
2 tea soda
1 tea cinnamon
1 tea nutmeg
1-1/2 tea salt
4 eggs, beaten
1 cup oil
2/3 cup water
2 cups canned pumpkin (plain, no spices)
1 cup chopped walnuts
Sift together the flour, sugar, soda, cinnamon, nutmeg, and salt. Combine eggs,
oil, water, pumpkin and mix well. Stir into dry ingredients.Turn into 3 greased
8 x 4 loaf pans and top with walnut halves. Bake at 350 degrees for 1 hour, or
until wood pick comes out clean. Cool before slicing.
Note from Aunt Bonnie:
I grease 1 lb coffee cans and use them to bake in and then you have round slices.
It is kind of neat but doesn't really matter.
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