• chili


  • roastedl


  • spaghettil




  • msl_1099_greenbean_hd


  • whitebean


  • stew



Pork and Pumpkin Chili

Yields: 6 Servings

Prep Time: 25


3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
1 12-ounce bottle Mexican lager
Kosher salt
2 to 3 chipotle peppers in adobo sauce, finely chopped
3 teaspoons dried oregano, preferably Mexican
1 15-ounce can pure pumpkin (about 1 3/4 cups)
1/2 cup sour cream
1/4 cup vegetable oil
2 medium tomatoes, roughly chopped
1 poblano pepper, seeded and chopped
2 medium white onions, diced
1/4 cup chili powder, plus more for sprinkling
4 cloves garlic, finely chopped
1 bunch mustard greens, stems removed, leaves roughly chopped
Lime wedges, for serving


1. Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.

2. Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.

3. Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.

4. Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.

© Food Network Magazine Oct 2010

Roasted Veggies

Yields: 6 Servings

Prep Time: 20 Mins


One 3-pound pie or sugar pumpkin
1 Tbsp each olive oil and melted butter
1/2 Tsp salt
2 Large carrots, sliced
4 Small red potatoes (12 ox), halved and sliced
1 Golden Delicious apple, halved, cored and cut in 12 slices
1 Medium onion, diced
3 Cloves garlic, thinly sliced
1 Tsp chopped fresh thyme leaves or 1/4 tsp dried
1/8 Tsp freshly ground pepper


1. Preheat oven to 400*deg;F. Have ready a 15 1/2×10 1/2-inch baking dish or jelly-roll pan.

2. Cut top off pumpkin, about 2 inches below stem. Scrape out seeds and stringy pulp with a spoon.

3. Mix oil and butter in small cup. Lightly brush some inside pumpkin, then sprinkle with 1/4 tsp of the salt. Place cut side down at one end of pan. Pile carrots, potatoes, apple, onion and garlic at the other end of pan. Drizzle with remaining oil mixture, then sprinkle with remaining salt, the thyme and pepper. Toss to cat, then spread out.

4. Roast 30 minutes, turning vegetables over once. Increase over temp to 450 degrees, turn pumpkin over and continue roasting 14 mins, turning vegetables once more, until vegetables and pumpkin are tender. Fill pumpkin with vegetables. Cut in wedges to serve.

© Women's Day Halloween Specials 2003. Volume XIII, Number 1

Spaghetti with Eyeballs

Yields: 6 sercings

Prep Time: 15 Mins | Cook Time: 10-12 Mins


12 Ounces spaghetti
1 1/2 Pounds ground beef or turkey
2 eggs, beaten
3/4 Cup dry bread crumbs
2 Teaspoons minced garlic (2 cloves)
1/2 Teaspoon salt
1/4 Teaspoon pepper
24 Jumbo green pimiento-stuffed olives
1 Tablespoon oil
Ready-made tomato sauce


1. In large pot of boiling water, cook spaghetti 8 to 10 minutes; drain and set aside.

2. In bowl, combine meat, eggs, bread crumbs, garlic, salt, and pepper; mix well. Form into 2-inch-diameter meatballs. Insert an olive into each meatball, pimiento side out.

3. In large skillet, over medium-high heat, heat oil. Fry meatballs 4 to 5 minutes, until browned. Turn; cook 4 to 5 minutes more, until cooked through.

4. Meanwhile, over low heat, heat tomato sauce until desired temperature.

5. In large bowl, toss meatballs with reserved spaghetti. Add sauce.

© Women's Day Specials, Halloween Celebrations, Volume XI, Number 2, 2002

Franken Pizzas

Yields: 8 Servings

Prep Time: 15 mins


4 sandwich size English muffins, split and toasted
1 cut bottled or canned tomato or pizza sauce
16 individually wrapped cheese squares
Assorted vegetables for faces and hair


1. Preheat over to 400°F. Have ready rimmed or flat baking sheet(s) and a 3 to 3 1/2 inch round, scalloped and/or pumpkin shaped cookie cutter

2. Spread each muffin half with sauce. Place on baking sheet; top with a square of cheese. use cookie cutters to cut pumpkins from some cheese squares, rounds from others. Place on top of first slice.

3. Faces: Cut vegetables into shapes for features and hair, using your imagination or a photo, as a guide.

4. Bake 5 to 10 minutes, until cheese melts and pizzas are hot.

© Women's Day Specials - Halloween Celebrations vol XIII, #1, 2003

Pumpkin & Ghost Soup

Yields: 6 Servings


2 Cups (378g) dried (or four 15 ounce 425-g) cans black beans
2 Quarts (1L) water for soaking beans
2 quarts (1L) fresh water for soup (or four 15 ounce 425-g) cans chicken broth.
1-2 large onions
1 rib celery, diced
1-2 carrots
Ham, ham bone, or ay other seasoning meat
2 cloves garlic
1 teaspoon of salt
2 teaspoons of sugar
1/2 teaspoon of black pepper
For garnish: 5-7 carrots, cut into 1/2 inch slices, 6 small eggs


1. Pick over beans, add 2 quarts (1L) water, and soak overnight. Drain and rinse thoroughly. If you do not have time to soak the beans, rapidly bring the beans to a boil, boil for two minutes, than immediately remove from heat. Soak beans for one hour, than drain and rinse.

2. Add 2 quarts (1L) fresh water to the beans, then stir in the onions, celery, carrots, meat seasoning, garlic, salt, sugar and black pepper. Simmer for two hours or cook in a crock pot. (high 5-6 hours. Low 10-12 hours).

3. Remove from heat and puree until desired texture is achieved. Adjust seasoning and add more liquid if soup is too thick. Keep warm while you prepare seasoning.

4. For the garnish, place carrots (five to seven medium) and eggs in saucepan, cover with water, and bring to a boil. Cook until eggs are hard-boiled, or about 10 to 15 minutes, then drain. (Depending on size of carrots – may need to boil up to 10 minutes more).

5. Peel eggs. Just before serving, stir carrots into soup. Place one egg into each bowl, then ladle soup over eggs. Serve with salad and crusty bread

© The Big Book of Halloween

Crunchy Green Bean Salad

Yields: 12 Servings


1/2 cup honey
Pinch of cayenne pepper
1 1/2 cups pecans
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3/4 teaspoon coarse salt
1/2 cup walnut oil
2 pounds string beans, trimmed
3/4 cup dried cranberries
2 heads Belgian endive, trimmed and sliced lengthwise
freshly ground black pepper


1. Preheat oven to 350°F. Place honey and cayenne in a small saucepan; heat until warm. Stir in pecans. Line a baking pan with Silpat baking mat or parchment paper. Pour mixture onto prepared pan. Bake until dark golden brown, about 25 minutes. Set aside to cool.

2. In a small bowel, whisk together the vinegar, mustard, and salt. Slowly drizzle in the walnut oil, whisking constantly, until mixture is emulsified. Set aside.

3. Fill a large bowel with ice and water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain; immerse in ice bath. Remove, pat dry, and place in a large bowl. Toss with dressing. Add nut mixture, dried cranberries, and endive. Add pepper to taste; toss gently. Serve immediately.

© Martha Stewart Halloween

White Bean and Sausage Stew In Pumpkin Shells

Yields: 12 Servings


2 cups dried navy beans
12 small sugar pumpkins, about 2 pounds each
1/4 cup olive oil
Coarse salt and freshly ground pepper
2 dried bay leaves
2 sprigs of fresh thyme, plus leaves for garnish (optional)
1 teaspoon whole black peppercorns
5 cups low sodium canned chicken broth
1 large onion, roughly chopped
3 tablespoons unsalted butter
2 large leeks, trimmed and thinly sliced crosswise, well washed
4 medium carrots, cut into 1/4 inch rounds
1 celery stalk, strings removed, diced
36 red or white pearl onions, peeled
12 ounces small red fingerling or new potatoes, halved lengthwise
1 pound turkey sausage, cut into 1/2 inch pieces
1 cup baby peas, fresh or frozen, defrosted
8 ounces white button mushrooms, wiped clean, quartered
1 1/4 cups milk
2 tablespoons fresh sage, coarsely chopped


Pearl onions are easier to peel after being soaked for five minutes in very hot water. You can prepare the beans the night before you make the Stew: Place them in a medium bowl, cover with two inches of cold water, and soak overnight.

1. If you prepared the beans the night before, start with step 2. Place the beans in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from the heat; let stand for 1 hour.

2. Preheat over to 350°F. Cut a lid into the top of each pumpkin. Remove the seeds and pulp, and reserve the seeds for toasting. Rub the inside of each pumpkin with olive oil, and sprinkle lightly with salt and pepper. Place the pumpkins, right side up, and lids on parchment lined baking sheets, and bake for 30 minutes. Turn the pumpkins over, and continue to bake until tender but firm, about 30 minutes more. Set aside.

3. Place the bay leaves, thyme, and peppercorns in a 6 inch square of cheesecloth. Draw ip the edges, and tie the bundle with a piece of kitchen twine; set aside. Drain navy beans, and place in a medium stockpot. Add the chicken stock, onion, and cheesecloth bundle. Cover, and bring to a boil; reduce reduce heat, and simmer, still covered, until the beans are tender, about 30 minutes. Drain the beans, reserving the cooking liquid. Discard the cheesecloth bundle.

4. In a large stockpot, melt the butter over medium high heat. Add the leeks, carrots, celery, pearl onions, and potatoes. Cook until softened; about 12 minutes. Add the peas and mushrooms. Sprinkle in flour, and cook 2 minutes. Reduce heat to medium, add the milk and reserved cooking liquid, and stir the stew until it thickens, about 20 minutes. Stir in reserved beans and sage. Divide stew among the pumpkins, and return to oven; bake until pumpkins are soft and stew is heated through, if using, and place reserved lids on top. Serve hot.

© Martha Stewart Halloween

Pumpkin Stew

Yields: 9 servings


1/2 Cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
2 tablespoons butter
1 large onion, chopped
2 to 3 garlic cloves, minced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 cups water
1 to 2 bay leaves
1 to 2 teaspoons beef bouillon granules
1 to 1 1/2 teaspoons dried thyme
3 cups cubed peeled pumpkin


1. In a large resealable plastic bag, combine the flour, salt, and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat.

2. In a Dutch oven, cook meat in oil and butter until no longer pink.

3. Add onion and garlic; cook and stir for 2-3 minutes.

4. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper.

5. Bring to a boil. Reduce heat; cover and simmer for 1 1/4 hours.

6. Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

© Taste of Home Halloween food & Fun 2006