Foods Recipes

6 lg Golden Delicious apples

1/2 c *each* raisins and chopped walnuts

1/2 c Firmly packed brown sugar

1/4 c Water

1/4 c (1/2 stick) butter/margarine

1/2 t *each* ground cinnamon and ground nutmeg

6 Wiggly candy worms ("Gummy Worms")

1 c Whipping cream -- optional

Instructions: Core apples from blossom ends, leaving stem ends intact. Mix raisins and walnuts and stuff into cavities of cored apples. Set apples, stems up in a 7x12-inch pan. In a 1 to 2 quart pan, mix brown sugar, water, butter,cinnamon, and nutmeg; stir over high heat until mixture boils. Pour hot syrup around apples. Bake, uncovered, in 350~ oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack, 30 to 35 minutes. Remove apples from oven; cool in pan at least 10 minutes or let cool to room temperature. Set each apple in a small bowl and spoon syrup around fruit. In the top of each apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling. Offer cream to pour over apples. Makes 6 ghastly servings.

1 Pkg caramel apple mix

- (for 8 apples) 8 Apples

1 Bottle red crystal

- decorating sugar 8 Or more gummy worms

Prepare caramel apples according to package directions. As each is done, roll it in red sugar while still warm. Place on individual plates and put a gummy worm on each. Chicago Tribune 10/28/93. Happy Halloween!

-----PATTI - VDRJ67A----- 36 ounces Unsweet apple juice concent -- thaw, undiluted

5 cups Water

4 cups Vodka -- can use water instea

1/2 cup Lime juice

1/2 gallon Lime sherbet -- softened

8 cups Club soda -- chilled

Combine apple juice, water, vodka, and lime juice in a large bowl. Cover and chill. Just before serving, spoon sherbet into a large punch bowl; slowly pour apple juice mixture and club soda over sherbet, stirring gently.

4 Cups Pearly Everlasting -- (White) 1 oz

3 Cups Pine Needles Green 1-1/2 oz

2 Cups Cockscomb flowers -- (Dyed Red) 1-1/4 oz

2 Cups Pine Cones - White Spruce 2 oz

1 Cup Cinnamon Sticks -- (1-inch) 2-3/4 oz

1 Cup Curly Pods -- (Natural) 1 oz

1 Cup Hibiscus Flowers - Whole 1-1/2 oz

1 Cup Noble Fir Cone Scales 3/4 oz

1 Cup Pine Cones - Birch 1 oz

1 Cup Pine Cones - Hemlock 3/4 oz

1 Cup Rose Hips - Whole 4 oz

1 Cup Velvet Flowers -- (Xmas Red) 1/2 oz

1/2 Cup Cellulose Fiber Fixative 2 oz

1/2 Cup Cloves - Whole 1-3/4 oz

OIL: Christmas with Vanilla

Blend all and bag.

Posted To Fabfood Buster 2.0 <melizajane@aol.com>

Turkey Butter, melted Kahlua Apricot preserves Preheat oven to 450 degrees. Rub cleaned turkey with unsalted shortening or butter. Cover the bird with a piece of cheesecloth soaked in melted, unsalted butter. Reduce the heat to 350 and place turkey in oven. Make glaze of equal parts Kahlua and apricot preserves. Sounds weird, but it is delicious. Baste turkey with glaze right over the top of the cheesecloth. (The taste actually permeates the meat.) Peel the cloth off before presentation (bird is a dark, rich brown) and serve w/ sauce. Vicki's notes: * The basic technique is from "Joy of Cooking," although Rombauer says to put it on a rack. The glaze is from the Kahlua company. * The only time I used pop-up indicators is when I was given turkeys that had them. I ignored the indicator --> used standard cooking chart for weight (should be on turkey). You know how the turkey keeps cooking even when it's not in the oven? Sure enough, after he had been out of oven long enough to serve, the indicator FINALLY popped up!