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Chef2Chef Recipe Club - Volume 3 Issue 085 - October 25, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, A cry went out over the Internet…Enough already with the autumn recipes! No more Pumpkins..No more Apples! OK, no pumpkins or apples today, just some more recipes for the Halloween party. Next week we'll feature some great seafood and fish recipes from Lee Lippert of SeafoodBuyNet.com. Have a wonderful weekend. -------------------------------------------------- Wild Indian Popcorn Balls This recipe is from my friend Laurel. We call her the Indian. It's a long story, but you'll enjoy the recipe. Ingredients: 1 cup sugar 1/2 cup light molasses 1/2 cup white corn syrup 1/4 cup of water 1/2 tsp. salt 3 tbsp. butter 1 tsp. vanilla 4 qts. Cooked popcorn, unsalted, unbuttered Procedure: Mix sugar, molasses, syrup, water and salt in a saucepan. Cook over medium heat until the mixture just boils,(250 degrees), stirring constantly. Boil gently until a small amount of syrup forms a hard ball when dropped in cold water Remove from heat and carefully stir in butter and vanilla. Let the mixture cool so you don't burn your hands. Pour mixture over cooked popcorn and form into balls. NOTE: Coat your hands well with butter before forming the popcorn balls. This will prevent the syrup from sticking to your hands. You may also want to wear rubber gloves when forming the balls. -------------------------------------------------- Foodservice Professional, how would you like to win a 5 night stay at 5-star Outrigger Wailea Resort in Hawaii? Roundtrip airfare and an economy car rental? Sign In to NestleFoodservices.com right now and you'll be automatically entered to win the Picture Yourself in Hawaii Sweepstakes. The Sweepstakes closes November 30, 2002. http://html.chef2chef.net/goto.php?id=231 NestleFoodservices.com provides the very best brand products, services and solutions to satisfy your customers and help you build your business. You'll find innovative ideas, solutions and recipes that answer your foodservice needs. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Halloween Snack Mix Ingredients: 1/2 Cup blood drops (red hots) 1/2 Cup cats eyes (blanched almonds) or (gum drops) 1/2 Cup cats claws (sunflower seeds) 1 Cup chicken toenails (candy corn) 1 Cup colored flies (M & M's) 1 Cup butterfly wings (corn chips) 1 Cup ants (raisins) 1 Cup earthworms (cheese curls) 1 Cup cobwebs (Triscuits) 1 Cup snakes eyes (peanuts) 1 Cup bats bones (shoestring potatoes) Preparation: Mix together in a large bowl. Serve with several pints of blood (cherry punch). -------------------------------------------------- Jerky of the Month Club The perfect gift for the hunter or fisherman in your family. Enjoy a healthy lean treat while watching your favorite football team. Gourmet handcrafted beef jerky in your favorite flavors, like Teriyaki or Barbecue, delivered to your door for six months. Jerky-of-the-month.com is giving away three six-month memberships to lucky Chef2Chef visitors this month! Everyone loves great beef jerky! REGISTER for a chance to win gourmet beef jerky or give your winnings to the jerky lover in your family. http://html.chef2chef.net/goto.php?id=229 -------------------------------------------------- Halloween Spider Yield: 1 Spider Ingredients 2 tbsp. peanut butter 2 tbsp. powdered sugar 2 tbsp. graham cracker crumbs 2 tbsp. coconut 1 licorice raisins Instructions: Mix peanut butter, sugar and crumbs together and form a ball. Divide the ball into 2 parts to form 2 balls, 1 slightly smaller than the other. Roll balls in coconut and place smaller ball on top of larger one. The smaller ball with be the head and the larger one the abdomen. Add 8 licorice legs and raisin eyes. Makes 1 scary spider. -------------------------------------------------- Recipe Club, looking for unique, one-of-a-kind salsa, sauce and marinade recipes to wow your family and friends? Try "Banditos Quick Treat", a package of cream cheese softened, a 16 oz. Jar of medium or habanero salsa and whip together until fluffy. Delicious! You can find this recipe and many more at Bandana Bandito: http://www.bandito.com Check out their new recipe ebook "Appetizers - Recipes from the Bandit's Wife." http://www.bandito.com/moreinfo.cfm?Product_ID=230 The bandit's wife offers 23 great Bandana Bandito appetizer recipes that are unique, secret and tasty. Order it now for only $5.95 http://www.bandito.com/moreinfo.cfm?Product_ID=230. As you read this, the bandit's wife is in the kitchen secretly preparing other e-recipe-books, filled with great twists to old favorites and unique recipes only the bandit's wife knows about! She'd love to hear your ideas too! Recipe Club, REGISTER TO WIN a Chip and Dip Bowl and an exciting selection of gourmet salsas by clicking here: http://html.chef2chef.net/goto.php?id=238 -------------------------------------------------- Halloween: Crispy Marshmallow Ghosts Yield: 14 Ghosts Ingredients: 1/3 cup butter 6 cups miniature marshmallows 1 tsp. vanilla 8 cups crispy rice cereal 2 oz semisweet chocolate, chopped Icing: 1 cup granulated sugar 3 tbsp. water 1 egg white 1 pinch cream of tartar 1 pinch salt 1/2 tsp. vanilla Instructions: Icing: In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes, or until stiff glossy peaks form. Fold in vanilla. Cover and refrigerate for 1 hour, or until thickened. [Can be stored up to 3 days.]Makes 2 cups. Ghosts: In Saucepan, melt butter over medium heat, stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl, stir in cereal until coated. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes, or until firm. Spread with Icing, let stand for about 30 minutes, or until set. In top of double boiler over hot (not boiling) water, melt chocolate, pipe onto ghosts to make faces. [Ghosts can be refrigerated in airtight container for up to 3 days.] Decorate by drawing faces with chocolate, or use candies and licorice strings. Variation: Jack-O-Lanterns: Add orange food coloring with vanilla, shape into 1-1/2 inch balls. Create face with currants, red fruit leather and licorice shoestrings and twists. Source: Canadian Living magazine, Nov 95 -------------------------------------------------- Need Lots of Candy? BulkFoods.com Spices, Nuts, Chocolates, Candy, Dried Fruits, Trail Mixes, Supplements and so much more. You can also find grains and cereals, beans and seeds, pasta, sugar-free chocolates and old-fashioned candy. Free Shipping on all orders in the continental US! http://html.chef2chef.net/goto.php?id=142 -------------------------------------------------- Shopping Lists: Sugar Light molasses White corn syrup Salt Butter Vanilla 4 qts. Cooked popcorn Red hots blanched almonds or gum drops sunflower seeds candy corn M & M's corn chips raisins cheese curls Triscuits peanuts shoestring potatoes Peanut butter powdered sugar graham cracker crumbs coconut 1 licorice raisins Butter miniature marshmallows vanilla 8 cups crispy rice cereal semisweet chocolate, granulated sugar 1 egg cream of tartar salt vanilla -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |