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October 25, 2006

Make it Halloween

Natalie Haughton generally knows how to bring it, big time, for holidays, and in this week's food section, Halloween is a prime example.

From appetizers (including a spooky take on the famed 7-layer dip) through entrees, and plenty of desserts, there's plenty to pick up now and add to your repertoire for years to come. This was the cover pix (also seen above), and my favorite easy recipe:

Anything that looks like a cheerful jack-o'-lantern is always fun — and hollowed-out oranges with cutout faces on one side filled with chocolate ice cream or yogurt, then frozen — are no exception. Make the stems on top with green gumdrops.

Another one that looked cool was Wacky Web Cups. Very inventive.

Natalie says this about the spooky dip:

Another fun idea that easily goes together is a spider web appetizer. Once you buy the black bean salsa and prepared guacamole, it's just a matter of assembly. Make the web on top by dragging a knife through piped-on sour cream circles. Shredded lettuce and cheese along with chopped tomatoes around the edges of the platter complete the look. Serve with tortilla chips.

I'm hoping somebody's gonna show up -- and quick -- with one of these dips at the Daily News.

Here are the recipes:

Frosted Jack-O'-Lanterns
Wacky Web Cups
Spider Web Dip
Witch's Cauldron Corn
Southwestern Style Pork Stew
Big Pumpkin Cookie
Scary Ghost Cookies (pictured at left)
Halloween Marshmallow Pops
Halloween Molassas Cutouts

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