15

COOKING LIGHT First Foods

Spiral

144 pages 8 ½” x 9 ¼” 200 photos ISBN-13:

978-0-8487-3321-6 ISBN-10:

0-8487-3321-5 $19.95 US/ $23.95 CAN

SOUTHERN LIVING Kids Cookbook

Spiral

208 pages 8 ½" x 10 ¼" Over 144 photos ISBN-13:

978-0-8487-3178-6 ISBN-10:

0-8487-3178-6 $19.95 US/ $21.95 CAN

GOOSEBERRY PATCH® Halloween

Softcover 208 pages 8" x 10 7

⁄8 ”

Over 200 photos ISBN-13:

978-0-8487-3391-9 ISBN-10:

0-8487-3391-6 $18.95 US/ $22.95 CAN

MATTHEW MEAD Halloween Tricks and Treats

Hardcover 128 pages 8” x 10 7

⁄8 ”

Over 100 photos ISBN 13:

978-1-60320-052-3 ISBN 10:

1-60320-052-5 $19.95 US/ $21.95 CAN

MATTHEW MEAD’S Monster Book of Halloween

Softcover 256 pages 8” x 10 7

⁄8 ”

Over 200 photos ISBN 13:

978-1-60320-105-6 ISBN 10:

1-60320-105-X $19.95 US/ $23.95 CAN

Blood-Red Punch



Serves 8

In a 2-qt (2-l) pitcher or punch bowl, combine the juice, sparkling water, puréed berries, and ice. Stir gently to mix. Divide the punch evenly among 8 glasses.

Scary Ice Cubes Place Halloween items (such as plastic spiders and bugs or gummi worms) in ice-cube trays, leaving a little of each item exposed. (Be sure each item is big enough not to be easily swallowed.) Fill the tray with water and freeze. Place several cubes in each glass before filling with punch.

Cranberry-raspberry juice blend or other berry juice 3 cups

(24 fl oz/750 ml)

Sparkling water 3 cups (24 fl oz/750 ml)

Thawed frozen strawberries or

raspberries 1 cup (4 oz/125 g), puréed

Crushed ice cubes 1 cup (8 oz/250 g)

Caramel Apples



 

Makes 8 apples

In a small saucepan over medium heat, combine the caramels and water. Heat, stirring occasionally, until smooth, 5–7 minutes. Keep warm over low heat.

Insert a Popsicle stick or lollipop stick into the stem end of each apple. Line a baking sheet with waxed paper. Dip an apple into the caramel, coating it completely and letting the excess drip back into the pan, and place on the waxed paper. Repeat with the remaining apples, using a spoon to scoop caramel onto the sides of the apples. Let stand on the prepared baking sheet until the caramel has set, about 10 minutes.

Eat immediately, or wrap individually in waxed paper and store in the refrigerator for up to 1 day. Bring to room temperature before serving.

Chocolate-Dipped Variation Put 1 cup (6 oz/185 g) semisweet (plain) chocolate chips into a heatproof bowl and place over (not touching) barely simmering water in a saucepan. Heat, stirring occasionally, until melted and smooth, about 5 minutes. Dip each apple in the caramel as directed, letting the excess drip off, and then into the chocolate, coating only the bottom half. Or, drizzle the chocolate over the apple, letting it drip down the sides.

INGREDIENTS

3 eggs

3 tablespoons mayonnaise

1 tablespoon milk

1 small celery stalk, thinly sliced salt and pepper

4 slices marble rye or your favorite bread

2 lettuce leaves 2 slices tomato

Caramels 2 bags (14 oz/440 g each) Water ¼ cup (2 fl oz/60 ml) Apples 8 small (about 3 lb/1.5 kg total)

EQUIPMENT

 measuring spoons  cutting board  sharp knife  small saucepan

 pot holder  medium mixing bowl  table fork

easy egg salad sandwiches

1

2 3

Using the table fork, mash the eggs against

Put the eggs in the small saucepan and add water to cover. Set the saucepan over high heat and bring the

water to a boil. Reduce the heat to medium-low and simmer the eggs for 12 minutes.

Using the pot holder, carefully place the saucepan in the sink and run cold water over the eggs for about 1 minute

to cool them off. When they are cool enough to handle, tap the eggs gently all over to crack the shells. Peel away the shells and put the eggs in the mixing bowl. Throw away the shells.

the bottom and side of the bowl until small chunks form. Add the mayonnaise and milk. Mix with the fork until blended and a little creamy. Stir in the celery and season to taste with salt and pepper. If not using immediately, cover with plastic wrap and refrigerate.

4

Line up the bread slices on the cutting board. Divide the egg salad in half and pile each half on a slice of the

bread. Top each mound of egg salad with a lettuce leaf and a slice of tomato. Top with the remaining bread slices and cut the sandwiches in half with the sharp knife.

Makes 2 servings

an old-fashioned favorite

from WILLIAMS-SONOMA Kids Parties

TIME INC. HOME ENTERTAINMENT | OXMOOR HOUSE KIDS CATALOG n 15

[26] BREAKFAST & LUNCH

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