Halloween

‘Jack O’Lantern Fruit Cups’
6-8 oranges
2 can fruit cocktail
1 can pineapple chunks
1 black sharpie marker

Cut off orange tops (like pumpkins)
Scoop out orange – to use in fruit mix
Mix & stuff fruit back in oranges
Draw Jack O’Lantern faces on each
Set aside to dry

‘Witch Cupcakes’
Make any cupcakes, put in brown or black muffin holders
Make pale green icing
Use black licorice for hair & eyebrows
Candy corn for nose
Chocolate ice cream cone turned upside down for witches hat

“Slime Fondue’
Use white chocolate and add green food coloring
Use different food for dipping

‘Spooky Punch’
Serve in clear glasses
2 cans frozen limeade
2 liters ginger ale or Sprite
Green food color
Whipped cream on top of each glass of punch with small black plastic spider on top (use straws).

Aunt Artimese’s East Texas Cornbread

Aunt Artimese’s East Texas Cornbread

(Artimese Forrest, Huntington, TX 1905-1986)

1 cup white cornmeal

½ cup all purpose flour

1 teaspoon sugar

1 teaspoon salt

½ teaspoon soda

1 egg

1 cup buttermilk

2-3 tablespoon bacon drippings

Heat oven to 400-450. Preheat 8” cast iron skillet with bacon drippings. Mix first seven ingredients until smooth. Carefully remove hot skillet from oven with mitt and pour bacon drippings into batter. Mix. Lightly sprinkle bottom of hot pan with cornmeal. Then pour batter back into hot skillet. Return skillet to hot oven and bake for 20 minutes until cornbread is golden brown.

Double recipe for a 12” cast iron skillet. Cook for about 30-35 minutes or until golden brown.

Variations: It won’t be ‘Aunt Mese’s Cornbread’ but the following substitutions can be made:

• Yellow cornmeal instead of white
• Butter flavored Crisco shortening instead of bacon drippings
• 8” square or 9”x13” pans can be used instead of cast iron skillets
• Omit sprinkling cornmeal in bottom of hot pan before pouring in batter