Life
October 27, 2011
BCR Recorder
B3
Make a bowl of Chex mix with some kick to it One of my favorite Halloween traditions is taking the grandkids to buy their Halloween costumes. Luke is going to be a ninja, Will a SWAT team member and Jack a Transformer bumblebee. I’m not sure at this writing what Little Eva will be, but I think she’s favoring Tinkerbell.
Spicy Buffalo Chex Mix
“Help! I lost the recipe for spicy buffalo Chex mix. It was a hit for my Halloween party last year and I want to make it again.” The recipe has taken on cult status – it’s that popular. 3-4 cups each: Rice Chex and Wheat Chex cereal 2 cups favorite cheese flavored crackers 2 cups tiny pretzel twists 1 stick butter or margarine Up to 1⁄4 cup Buffalo hot wings sauce or to taste 1 pouch dry ranch salad dressing mix 2 teaspoons celery seed Mix cereals, crackers and
pretzels. Set aside w h i l e bringing butter, hot sauce, dressing mix and c e l e r y Rita seed to a Heikenfeld simmer. P o u r Rita’s kitchen over cereal mixture and mix. Microwave on high, uncovered, four to five minutes, stirring thoroughly every two minutes. Spread on paper towels to cool and store in covered container.
Marshmallow balls, tombstones or ghosts
This is one of those recipes that lends itself to endless variations. Add up to 1 cup M&M candies, chopped peanuts, raisins or your favorite combo to the popped corn. 1
⁄2 cup popcorn, popped or 1 bag microwave popcorn, popped (10-12 cups popped corn)
More halloween recipes! Cooking with Rita at cincinnati.com
10 oz. bag mini marshmallows 6 tablespoons butter or margarine 1 teaspoon vanilla Melt marshmallows and butter over low heat. Add vanilla and blend. Pour marshmallow mixture over popcorn mixture. Mix gently with sprayed spatula and form into shapes with sprayed hands or pour into sprayed 13-by9 pan (when chilled, use cookie cutters in desired shapes or just cut into squares).
Scott & Sandy’s Zuppa Toscana soup like Olive Garden
For Steve Braden, along with a “loyal reader” who
wanted this for an adult Halloween party. Reader John Walker sent in a recipe, as well – “dead on like Olive Garden’s,” he said. I couldn’t open the recipe attachment the way he sent it so I’m hoping he’ll re-send. 11⁄2 cups sausage 3 ⁄4 cup diced onion 6 slices bacon 1 1⁄4 teaspoons minced garlic 2 tablespoons chicken broth 1 quart water 2 potatoes, sliced 2 cups kale 1 ⁄4 cup whipping cream Optional but good: pinch red pepper flakes. Cook sausage and leave in chunks. Drain. Cook onion and bacon until onion is translucent. Add garlic and cook 1 minute. Add rest of ingredients and simmer up to 30 minutes.
Rita’s Zuppa Toscana soup like Olive Garden
A class favorite. 1 pound Italian sausage, regular or hot (I used hot) 1 generous pound potatoes, peeled if you want and diced 1 large onion, chopped 5-8 slices bacon, fried and crumbled 1 tablespoon garlic Several handfuls fresh greens, torn (Swiss chard, spinach or kale) 1 quart chicken broth 2 cups water 1 cup whipping cream or half & half Salt and pepper Sprinkling of Romano for garnish Sauté sausage, potatoes, onion and garlic together. Drain fat. Add broth and water and bring to boil. Lower to simmer and cook until potatoes are
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done. Add bacon, greens and cream. Heat through.
Tip from Rita’s kitchen
Soup not thick enough? Start adding instant mashed potato flakes a little at a time, stirring and allowing time for them to thicken.
Boxed made better
Blueberry muffins with lemon glaze. My sister, Madelyn Zimmerman, brought blueberry muffins to a luncheon I had. They had a tart/sweet lemon glaze that made everyone want seconds. Madelyn told me: “It’s a box mix but I added lemon zest to the muffin batter and made a glaze with confectioners’ sugar and lemon juice. I let the muffins cool five minutes and then brushed the glaze on.” Rita Nader Heikenfeld is an herbalist, educator and author. E-mail columns@community press.com with “Rita’s kitchen” in the subject line. Call 513-2487130, ext. 356.