Life. B8. October 23 – 29, 2008. The Epoch Times. By RACHEL PAXTON.
Creativehomemaking.com. Fall is upon us, and there's no doubt it's nice to come.
Life
B8
The Epoch Times
October 23 – 29, 2008
Fall Crock Pot Recipes By RACHEL PAXTON
Creativehomemaking.com
Fall is upon us, and there’s no doubt it’s nice to come home to a warm home-cooked meal! If you let your crock pot do the work for you, you can get dinner ready in the morning and it will be there waiting for you at dinner time. You’d be surprised how many meals can be prepared in a crock pot. Here are just a few:
Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder. Brown in oil in skillet. Place browned pork chops in crock pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours. Crock Pot Meat Loaf
1 box rigatoni, cooked 1 1/2 pounds ground beef, browned and drained 1 large pkg. sliced pepperoni 1 green pepper, chopped 2 large pkg. grated Mozzarella cheese 2 large. cans pizza sauce 1 medium onion, chopped 8 oz. mushrooms Green olives, sliced Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.
2 pounds ground beef 1/2 pound ground sausage 2 medium onions, finely chopped 1 clove of garlic, chopped 2 teaspoon salt 1/2 teaspoon pepper 1 cup sour cream 1 can cream of mushroom soup 1 1/2 cup bread or cracker crumbs 1 1/2 cup milk Soak bread or cracker crumbs in milk. Mix meat, seasonings, and soaked crumbs thoroughly. In a separate bowl, mix sour cream and mushroom soup. Make meat mixture into loaf and place in crock pot. Pour the sour cream-soup mixture over top. Cook in crock pot 10 to 12 hours on low.
Crock Pot Pork Chops
Crock Pot Stew
Crock Pot Lasagna
6 to 8 lean pork chops 1/2 cup flour 1 tablespoon salt 1 (10 oz.) can chicken and rice soup 1 1/2 teaspoon dry mustard 1/2 teaspoon garlic powder 2 tablespoon oil
3 pounds lean stewing beef, cut into 1 1/2-inch cubes 1 envelope dry onion soup mix 1/2 cup beef broth 1 can (10-1/2 oz.) condensed cream of mushroom soup 1 can (4 oz.) sliced mushrooms, drained
Halloween Party Recipes Momsmenu.com
Halloween has gone through many transitions throughout time. It was the ancient Celtic harvest festival of Samhain, which for many signified the end of the harvest year and the beginning of winter. Those traditions were then brought to America by Irish immigrants when the potato crops in Ireland failed. The Irish were descendants of the Celts, and with them came their folk practices, which are the remnants of the Celtic festival observances. Many of the things we do today are seated in those medieval traditions. Dressing up going out in the night to collect treats, jacko’-lanterns, apple dunking and much more. We’ve incorporated many of these ancient practices in the celebration of the modern day version of this holiday, and have turned it into the multi-million dollar mecca that it is today. Alien Slime
Serve soft-set lime gelatin out of a bowl. Mash it lightly and serve. Eyeballs
8 ounces vanilla ice cream blueberries or raisins 1 1/2 cup boiling water
1 ounce gelatin red food coloring 3 cups cold water ( or red Jell-O brand gelatin. See the directions) Using a small ice-cream scoop, place 2 scoops ice cream into each of the 10 dessert dishes for eyeballs. Place a blueberry or raisin in each scoop for the pupil. Freeze 30 minutes, or until firm. Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Add cold water to gelatin, stirring until slightly thickened. Water quantity may vary depending on the type of gelatin used. Add red food coloring as needed. To make it easier you may also replace this step by using red JellO. Pour about 1/2 cup gelatin around the two eyeballs in each dish, leaving the top of the eyeballs exposed. Freeze until ready to serve.
PUMPKIN BARS: A delicious, simple recipe made with pumpkin, spices and brown sugar. MAUREEN
ZEBIAN/The Epoch Times
1/3 cup cinnamon candy 1 cup water 3/4 tsp. cinnamon 1/2 tsp. vanilla 1/4 tsp. cloves 3/4 tsp. red food coloring 6 medium apples
Hand Punch
Wash a latex surgical type glove and fill with water. Fasten the arm closed with a rubber band and freeze it. Float it in a blood-red punch and serve this ghoulish drink.
Halloween Party Recipes
Remove stems from apples. Wash and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end. Combine sugar, corn syrup, cinnamon candies, and wa-
Candied Apples
2 cups granulated sugar 2 cups corn syrup
Preserving Your Pumpkin Harvest By RACHEL PAXTON
Creativehomemaking.com
By the middle of September you already have a pretty good idea which pumpkin is going to be your prize winner this year. The big one with the round smooth face will make a perfect jack-o- lantern come October,
as will the tall skinny one that seems to call out “Pick me!” as you gaze out over this year’s pumpkin patch with childlike anticipation. So after you’ve picked the best pumpkins to carve and display, what do you do with the rest of them? I’ve discovered some interesting and unique
ways to use up every last bit of your pumpkin crop this year. Everyone knows you can toast and eat pumpkin seeds, but did you know you can also sprout them? First soak them by placing them in a glass jar with just enough tepid water to cover them. Cover the jar with cheesecloth, holding the
CROCK POT: There is nothing like coming home to a warm home-cooked meal after a long day at work. MAUREEN ZEBIAN/The Epoch Times
Combine all ingredients in crock pot and cook on low for 8 to 12 hours. Rachel Paxton is the author of What’s for Dinner?, an
ter in medium-sized saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300 degrees using a candy thermometer without stirring. While mixture is boiling, generously prepare a baking sheet with cooking spray so it’s ready ahead of time. As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating. Pumpkin Sheet Cake
4 extra large eggs 1 cup oil 2 cup sugar 1 can (1 pound) pumpkin 2 cup unsifted flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves 1/2 tsp. nutmeg Frosting: 3 oz. cream cheese, softened 6 tbs. butter 1 tbs. milk 1 tsp. vanilla 1 3/4 cup powdered sugar
cheesecloth in place with a rubberband at the neck of the jar. Let the seeds set in the water overnight to make sure they’re nice and soft. The next morning, drain the water from the jar by gently turning the jar upside down until all of the moisture is gone. Place the jar out of the light (in a closet or cabinet). The temperature should remain at about 70 degrees. Rinse the seeds in the jar 4 to 6 times a day. After 3 days you should have approximately 1/4-inch
e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.
Place eggs, cooking oil and sugar in large bowl of mixer. Beat on medium speed until well blended. Add pumpkin. Mix thoroughly. Sift together flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth, scraping down sides of bowl frequently. Pour batter into greased and floured jelly roll pan, 10 by 15 inches. For thinner cake, use 11 by 17 jelly roll pan. For thicker cake, divide batter between two 9 by 9’ pans. Bake on center shelf of preheated 375 oven 20 minutes or longer, depending on size of pan, until wooden pick inserted in center comes out clean. Cool. Spread with cream cheese frosting. Spider Cake
18 1/4 oz box white cake mix 4 black licorice whips 4 serving package green gelatin 2 big green gumballs 6 little gumballs Frosting: Blue food coloring Chocolate frosting Prepare cake using two 9-inch round cake pans. Cool. Prepare the gelatin according to package directions. It works best if it is just a little on the soft side. On a foil-covered cookie-
sprouts. Rinse them once more and set the jar in a sunny window for about a day until the sprouts grow tiny leaves. Eat them in salads, sandwiches, or add them to soups and casseroles. They’re very healthy and easy to make! You can also make flour out of fresh pumpkin. Cut the raw pumpkin into chunks, cut off the skin the best you can and dry in the oven. Grind the dried pumpkin in the blender or a food mill. Use pumpkin flour
sheet, place one cake layer for the body. Cut a smaller circle out of the center of the layer. Place this smaller round of cake as the spider’s head. Fill the hole left in the body layer with gelatin. Place the other cake layer on top of the body and trim cake slightly to shape, if desired. To prepare frosting, in a mixing bowl, add blue food coloring to the chocolate frosting until black in color. Frost the entire cake black. Cut the black licorice whips in half and insert for the eight legs. Position the gumballs as eyes. When cake is cut, it spurts green goop. Pumpkin Bars
3/4 cup flour 3/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 2 eggs 1 cup brown sugar 2/3 cup canned pumpkin 1/4 cup cooking oil 1/2 cup nuts
In a bowl beat eggs and sugar. Add oil and mix until combined. Then add the dry sifted ingredients together with the pumpkin and nuts. Pour in 1/4 sheet (12” x 8”) greased baking pan. Bake at 350 degrees for 30 minutes. Cool 5 minutes. Remove from pan and frost, if desired. Cut into 2” x 4” square
as a partial substitute for allpurpose flour in your favorite breads and other baked goods. Store in an airtight container. Last but not least, why wait to enjoy the fruits of your labor? Try these easy quick bread recipes. Quick breads are easy to prepare because you don’t have to mess around with yeast and waiting for the dough to rise. You just mix a few ingredients together in a bowl, pour into a loaf pan, and bake! It’s really that easy.
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