Fabulous Food Friday

Here are some ideas for Halloween Night:

Pumpkin Soup and Corn Bread
Saute 1/2 onion, finely chopped, until very soft
Add 15 oz pumpkin
2 teaspoons of curry powder
Stir and add 4 cups chicken broth
Heat and add 1/2 cup of cream. Serve with warm homemade corn bread.


Chicken Pot Pie
I make this with the leftover meat from roasting a chicken in the crockpot; something I just recently figured out how to do. Much to my surprise, it's really easy.

1/2 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon pepper
2 cups chicken broth
3/4 cups milk
3 cups cooked chicken
1 cup peas and carrots

Cook peas and carrots, set aside. Saute onions in butter until tender. Stir in flour and seasonings. Add broth and milk. Stir and cook until bubbly. Add peas, carrots and chicken.
Roll out pie crust and cut into large circles (I use an inverted bowl as a cookie cutter). Transfer pie crust circles onto a cookie sheet and pierce with fork. For Halloween it would be great to cut pumpkin faces out of the circles. Bake in a 450 degree oven until just lightly browned. Serve on top of chicken pot pie mixture in a soup bowl.

Pumpkin Bundt Cake
This time of year I love to make cinnamon bundt cakes using the recipe on the back of Hershey's cinnamon chips (like chocolate chips, only cinnamon.) To decorate, cover with orange frosting (I think this was cream cheese frosting) and pipe green stripes using a pastry bag (a zip lock bag with a corner cut out works in a pinch). The stem is an inverted ice cream cone.

I made this cake last year, so fortunately it is not sitting around tempting me to eat it!!!