Halloween Recipes

PUMPKIN ROLLS
3/4 cup flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup pumpkin
1 cup chopped walnuts
CREAM CHEESE FILLING:
Beat together
1 cup powdered sugar
1 (8 oz.) package cream cheese, softened (I use Philadelphia light)
6 tablespoons butter
1 teaspoon vanilla
Beat until smooth. Preheat oven to 375 degrees. Line a 10x15x1 inch pan with waxed paper. Grease and flour wax paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Add dry ingredients. Pour into prepared pan. Spread evenly with rubber spatula. Sprinkle with nuts. Bake for 15 minutes or until center springs back when lightly touched. Loosen cake around edges with a knife, invert onto a clean damp cloth (towel) dusted with powdered sugar. Peel off waxed paper, trim 1/4 inch from all sides. Roll up cake and towel together from short side. Cool completely. Unroll. Spread with filling. Roll again without towel. Refrigerate until ready to serve.


Pumpkin-Raisin-Pecan Corn Bread
Makes 1 loaf
2 cups all-purpose flour
1 cup yellow cornmeal
2/3 cup firmly packed brown sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup golden or brown raisins, chopped and pitted
3/4 cup pecans
1 cup canned pumpkin
1 cup milk
1/4 cup Canola oil
2 eggs, beaten
Preheat oven 350 F. Lightly coat loaf pan with cooking spray. Combine the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Stir in the raisins, then the pumpkin, milk, oil, eggs, and pecans until well blended. Pour into pan. Bake 50 min or until a toothpick inserted in the center of the loaf comes out clean.


Pumpkin-Date Corn Bread
Makes 1 loaf
2 cups all-purpose flour
1 cup yellow cornmeal
2/3 cup firmly packed brown sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup dates, chopped and pitted
1 cup canned pumpkin
1 cup milk
1/4 cup Canola oil
2 eggs, beaten
Preheat oven 350 F. Lightly coat loaf pan with cooking spray. Combine the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended. Pour into pan. Bake 50 min or until a toothpick inserted in the center of the loaf comes out clean.


PUMPKIN BREAD
3 cups sugar
4 med. eggs
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
3-1/3 cups flour
2 cups pumpkin (fresh or canned)
1 cup oil
1-1/2 tsp. salt (optional)
2 tsp. baking soda
2/3 cup water
1 cup chopped walnuts
Combine all ingredients in large mixing bowl, blending thoroughly. Pour into prepared loaf pans and bake at 350 degrees for 1 hour or until cake tester or knife comes clean when inserted in middle of loaves; tester will pull out slightly moist. Allow loaves to cool in pans for 10 to 15 minutes, then turn out on bread board and cool completely. Breads keep very well refrigerated and can be frozen. Makes an excellent breakfast, sliced and toasted; also as holiday gifts.
SUGGESTED SUBSTITUTIONS: Use 2 cups mashed bananas, unsweetened applesauce, or 1 package fresh cranberries.


GRAMMA'S PUMPKIN BREAD
3 cups sifted flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. allspice
2 cups sugar
2 cups canned pumpkin
4 eggs, beaten
1-1/4 cups vegetable oil
1/2 cup walnuts
Sift first 6 ingredients together, mixing well. Add beaten eggs and oil, mixing well. Add pumpkin and nuts, mix well. Bake in 2 loaf pans at 350 degrees for 1 hour.


PUMPKIN BREAD LOAF
Cream until fluffy:
1/2 cup vegetable oil 1-1/2 cup granulated sugar
1-1/2 cup mashed pumpkin
Sift together:
1 tsp. baking powder 1 tsp. baking soda
3/4 tsp. salt
Add:
1 tsp. nutmeg, if desired 1/2 cup raisins
1/2 cup chopped nuts 1 tsp. cloves
Grease and flour 2 loaf pans. Divide batter into each. Bake at 350 degrees for 1/2 hour. Insert toothpick to check if finished. Can be eaten plain, buttered, or with cream cheese.


PUMPKIN BREAD
Beat together:
3 cups sugar
1 cup oil
1 tsp. cinnamon
4 eggs
1-1/2 tsp. salt
Add:
2 tsp. baking soda
2/3 cup water
3 cups flour
Grease and flour 4 one pound coffee cans. Fill equally. Bake at 350 degrees for 1 hour. Cool 10 to 15 minutes. Shake from cans. Serve with cream cheese.


Cat's Eyes
1/2 cup Peanut butter
8 Ritz crackers
1 Banana; cut into 8 slices
8 Raisins
Spread peanut butter on crackers and top each with a slice of banana. Place a raisin in center of each banana to form a cat's eye and repeat for all banana topped crackers.

Chocolate Spiders version #1
4 cups semisweet chocolate baking chips
Melt chocolate chips in top of double boiler. Let stand over the water until water is cool, about 10 minutes. Place wax paper on cookie sheet. Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-inch tip. Squeeze chocolate onto wax paper in the shape of spiders. If chocolate is runny it needs to be cooled longer. Chill the spiders for about 10 minutes. When hard peel off wax paper. Store in refrigerator laid flat.


Chocolate Spiders version #2
12 oz Twizzlers; chocolate flavor
4 oz milk chocolate candy melts
Cut twizzlers into 1-1/2" pieces. Slice each piece in half lengthwise. On waxed paper place 4 legs (pieces) on each side and then drop 1 tsp melted candy in middle for body. Use a toothpick to smooth to uniform circle and connect all candy pieces. Cool completely before removing from waxed paper.

Eyeballs on Ritz
Eggs; hard boiled Black olives
Ritz crackers Red food coloring
Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs. Cut out small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling. Place each egg, olive side up, on a Ritz cracker. Paint red lines, resembling blood veins, with a toothpick on the eye.

Snake Hot Dogs
1 hot dog
1 hot dog bun
Take hot dog and make horizontal slits (that go a little more than halfway through the hot dog) down half the length of the hot dog. For the other half of the hot dog do the same thing but make the slits on the opposite side. When boiled (or microwaved) the hot dog will twist like a snake. Serve on a hot dog bun with chili or cheese if desired.

Boogers On A Stick
1 jar cheeze whiz - 8 oz.
green food coloring
25 pretzel sticks
waxed paper
1 long handled spoon
platter
Melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar. Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green. To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies.

Brain Cell Salad
1 pkg (6 oz) blueberry jello mix
1 carton (16 oz) small curd cottage Cheese
1 can (16 -1/2 oz) can blueberries In syrup -=OR=- 3/4 cup frozen blueberries, thawed
Blue food coloring
--TOOLS--
2 mixing bowls can opener
Spoon 6 salad plates
Prepare jello according to package directions. Chill 4-5 hours or until firm. Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the cottage cheese a nice grayish color with blended. To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 psycho surgeons.

Brains on the Half Skull
2 medium potatoes
8 oz thin spaghetti
14 oz spaghetti sauce
Preheat the oven to 400 degrees. Wash the potatoes and cut them in half crosswise. Place the potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare the spaghetti in a medium sized pot according to the directions on the package. Then carefully drain the cooked spaghetti in a colander over the sink. A few minutes before the potatoes are ready, begin to heat the sauce (blood) in a small pot. Remove the potatoes from the oven, and scoop out the insides of the potatoes. You won't need the insides for this recipe, the empty shells will serve as the skulls. When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains. Put a scoop of bloody brains in each skull.

Butchered Snake Bits With Barbecue Sauce
1 package rigatoni pasta -- (10oz)
2 cans squirtable cheese spread
1 small jar barbecue sauce
16 whole black peppercorns -- (16 to 20)
1 carrot
Cook pasta according to directions on package. Rinse the pasta in cold water.
To make snakes: Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings.
To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake. Wash, dry and carefully peel skin off carrot. When completely clean of skin, make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle.
These are your snakes forked tongues. Position tongues.

Chopped Off Fingers Pizza
1 red bell pepper (4 oz.) 12 sticks (1 oz. each) mozzarella
8 small (about 5" diameter) baked pizza crusts 1 cup pizza sauce
Core, stem and seed pepper; cut lengthwise into 1"-wide strips. Cut each strip crosswise into 1/2" pieces (fingernails). Round corners on one end of each piece. Cut each cheese stick in half crosswise. On rounded end of each stick (finger), cut out a 1/2"- square notch into which a pepper piece will fit to make a nail. Lay crusts slightly apart on 3 baking sheets, each 12"x15". Spread pizza sauce evenly over each crust. Lay 3 cheese fingers well apart on each crust: fit a red pepper nail onto each. Bake in a 450F oven until cheese just begins to melt, about 8 min. Yield: 8 personal pizzas

Flat Cat Cookies
1 pkg (20oz) refrigerated sugar Cookie dough
1 tbsp to 2 tbsp flour
Red cinnamon candies
Seedless strawberry jam
Preheat oven to temperature specified on package.
Sprinkle flour on a clean, flat surface and roll out cookie dough slightly thicker than what the package calls for. Then, using butter knife, cut out cookies in the shape of a flattened cat. Use a large spatula to carefully transfer cookies to cookie sheet. Bake according to package directions. While they're cooling, count out enough cinnamon candies to put two eyes and a nose on each cat. Carefully flatten between the front and back of two spoons and set aside. Allow the cookies to cool on the cookie sheet for about 3 minutes and then press in eyes and nose. Transfer to wire rack to continue cooling. Dribble jam here and there on each cookie for blood. Makes approximately 3 dozen kitty road kill. Sicko serving suggestion: Instead of making each cookie in a perfect cat shape, make a few that are missing a limb and/or tail. Why not even sever a head or two? Drip jam blood at stumps for an authentically dismembered look?

Hairball Salad with Saliva Dressing
1 large ripe avocado
2 cups Alfalfa sprouts
5 large to 6 carrots, washed peeled and grated
Italian dressing
Cut avocado in half. Use a spoon to scoop out the pit. Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some lumps. Set the mixture aside.
Divide the grated carrots among the four salad bowls. Using your clean fingers and a spoon, make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hairballs and serve. Serves 4 cat fanciers.
Sicko serving suggestion: Squeeze ribbons of chocolate icing "hairball" medicine out of a paper cone onto the backs of your guests hands to be licked off for dessert.

Flat Cat Cookies
1 pkg (20 oz) refrigerated sugar Cookie dough
1 tbsp to 2 tbsp flour
red cinnamon candies
seedless strawberry jam
Preheat oven to temperature specified on package.
Sprinkle flour on a clean, flat surface and roll out cookie dough slightly thicker than what the package calls for. Then, using butter knife, cut out cookies in the shape of a flattened cat. Use a large spatula to carefully transfer cookies to cookie sheet. Bake according to package directions. While they're cooling, count out enough cinnamon candies to put two eyes and a nose on each cat. Carefully flatten between the front and back of two spoons and set aside. Allow the cookies to cool on the cookie sheet for about 3 minutes and then press in eyes and nose. Transfer to wire rack to continue cooling. Dribble jam here and there on each cookie for blood.
Makes approximately 3 dozen kitty road kill.
Sicko serving suggestion: Instead of making each cookie in a perfect cat shape, make a few that are missing a limb and/or tail. Why not even sever a head or two? Drip jam blood at stumps for an authentically dismembered look?

Gross Guess
2 cups cooked spaghetti
2 cups grapes
1 tbsp. vegetable oil
2 cups jello
3 ice cream buckets (or any plastic containers) WITH covers
Put the spaghetti in 1 bucket/container. Cut a hand sized hole in the top of all of the bucket covers. Mix the grapes with 1 tbsp vegetable oil and put in a bucket. Put the 2 cup jello in the 3rd bucket.
Place all of the covers on. Have a friend feel each one of them and guess what they are! The spaghetti is supposed to be liver. The grapes are supposed to be muscles and the jello is supposed to be brains!

Homemade Maggot Stew
2 tbsp vegetable oil
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 lb stew beef cut in one inch chunks
2 cans (14-1/2 oz) plain stewed tomatoes
1 can (10-1/2 oz) beef broth
1 tsp thyme
1 bay leaf
3 medium to 4 carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta
Place oil in stew pot and turn heat to medium low. Measure flour, salt, pepper and garlic powder into ziploc bag. Drop in stew beef, seal bag and shake until well coated. Pour contents of bag into the stew pot. Turn the heat up to medium. Use a long handled spoon to turn the meat every 3-4 minutes, letting the meat brown well on all sides. Cook until the meat begins to look crusty. Add the tomatoes, broth, thyme and bay leaf. Bring to a boil, then lower heat to low. Peel the carrots and cut them into small coins with a knife. When the stew has simmered for one hour, add the carrots and green beans to the pot. Cover and simmer another 45 minutes. Cook the orzo in a saucepan according to the package directions. When just tender, drain it through a colander into the sink, shaking out any excess water. These are your maggots. Add them to the stew pot, then turn off heat and carefully blend. Serving suggestion: Turn any meaty meal into a freakish feast by spreading a layer of orzo maggots on top of your roasted, baked or boiled beast!

Nose Blow Burritos
2 medium tomatoes
1 lb ground beef
1 pkg burrito or taco seasoning
1 can (30 oz) refried beans
8 or 10 burrito size soft
flour tortillas
2 cartons (8 oz) guacamole
1 carton (16 oz) sour cream
Dice the tomatoes into small pieces and place in a bowl. Place the ground beef in a frying pan, sprinkle with the burrito seasoning and sauté on medium heat until it's well browned. Cover and set aside.
Cook the beans in a saucepan on low heat, stirring occasionally. When the beans are hot, gently combine them with the ground beef in a clean bowl. To build the burrito beaks: Set one tortilla on a dinner plate. Spoon an approximately one and one half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla. On top of that, spoon a strip of sour cream (fresh mucus). Tightly fold the left and right sides of the tortilla over your ingredients, then tuck the lower third of the whole burrito under itself, making a nose shape. With an adults' help, use a knife to cut out two large holes for nostrils. Gently squeeze the nose. Instead of napkins, set each guest's place with an individual size packet of facial tissues.

Penicillin Pizza
6 English muffins
1 jar pizza sauce
2 cup shredded mozzarella cheese
3 tbsp grated Parmesan cheese
yellow, green and red food coloring
Split muffins and place on an ungreased cookie sheet, making sure they don't touch. Spoon a thin layer of sauce on top then cover the sauce with a layer of shredded cheese. Set aside. Pour the Parmesan into a small bowl and add five drops each yellow, red and green food coloring until it's an even shade of mold green. (Use plastic bag to prevent your fingers from staining.) Set aside. Boil the pizzas until the cheese has melted and begun to brown. Remove from oven and let cool about 1 minute. Carefully sprinkle mold on top of hot pizzas. Allow pies to cool slightly before you slip on a lab coat and serve. Serves 6 peaked patients.


Puked Up Potatoes
1 medium carrot
4 medium potatoes
3 celery stalks
1/2 cup frozen green beans
pinch salt
12 oz jar chicken or turkey gravy
3 tbsp butter
1/2 cup milk
Carefully peel carrots and potatoes. Chop the carrots and celery into small pieces and the potatoes into 1"cubes. Place the carrots, celery and green beans in the small pan and the potatoes in the larger one.
Cover both with water and add a pinch of salt to each. With an adult's help, set the pans over medium heat until they come to a boil. Turn the heat to medium low. Pour the gravy into the pan of carrot mixture. With an adult's help, cook over low heat until hot, stirring often.
Add the butter and milk to the potatoes and mash until they are fairly lump free. Place a lump of mashed potatoes on a plate, then cover with a ladle of pukey gravy. Serves 6 hurlers.
Serving suggestion: Almost any meal tastes better when you heave puke on it! To create a realistically splattered tableau, place a plate full of food in the sink. Then take a large spoonful of gravy and, with a flick of the wrist, fling it onto the food.

Ralph's Retch
3 oz box strawberry jello
40 ice cubes
2 can (12 oz) strawberry soda
Prepare jello according to package directions. Pour into shallow pan and chill until firm, about 3 hours. Using a dull knife, make as many cuts as possible across the length and width, forming tiny cubes.
With an adult's help, grind ice cubes in a blender. Spoon alternating layers of crushed ice and gelatin pieces into tall glasses, filling them about 2" away from tops. Slowly pour soda into each glass until full, then stir gently. Serve retch with ice teaspoons, so your guests can get at every chilly glob. Serving suggestion: Almost any cooked food can look like puke if you grind it for a few seconds in a blender. And it makes for a tasty sandwich spread!)

Sewer Soda
1 qt chocolate chocolate chip ice Cream
3/4 cup chocolate syrup
1 can/bottle club soda
--TOOLS--
large spoon 4 tall glasses
straws Iced tea spoons
Let ice cream sit at room temperature until lit is easy to scoop.
Spoon ice cream into glasses until it is about halfway full. Pour or squeeze about 3 tablespoons chocolate syrup into each glass.
Slowly fill almost to the top with club soda and stir well with a spoon. Serve with a straw and tall spoon for excavating those luscious brown lumps. Serves 4 sewage slurpers. Serving suggestion: To make this slop especially disgusting, plop an unwrapped tootsie roll into each glass.

Snouts & Beans
2 cans (16oz) plain baked beans
1 tsp Worcestershire sauce
1/4 cup brown sugar
2 tbsp bbq sauce
1 tbsp teriyaki sauce
8 beef knockwursts
With an adult's help, empty the cans of beans into a saucepan and add Worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside. Slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the sauce bubbles and thickens slightly. Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers. Serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils.

Spit-Wad Sandwiches
2 slice bread creamy peanut butter
2 large marshmallows
Spread each slice of bread with peanut butter.
Using clean fingers, pull apart marshmallows into many tiny spit-wad-sized pieces.
Press the marshmallow wads onto the peanut butter. Put together, wad sides facing, and enjoy. Serves 1 who loves spit wads. Serving suggestion: Make spit wad place cards for your next sit down affair! Write guests names on torn pieces of notebook paper with a pencil. Place a small amount of vegetable oil in a bowl and dip paper pieces into it until completely covered. Crumple papers into balls and stick on to paper.

Toasted Tongues
6 egg whites
1 cup sugar
red food coloring
pink or red cake crystals
With an adult's help, position an oven rack on the lowest shelf, and preheat oven to 200 degrees F. Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks
in the bowl of whites. Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. The whites should now form stiff, shiny peaks. Add two to three drops of red food coloring. Place a sheet of parchment paper on a cookie sheet.
To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the parchment paper. Tongues should be the length of the Popsicle sticks. Press a Popsicle stick gently into the center of the tongue, leaving about 2" of stick hanging out. Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper. Makes about 12 little lickers. Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers.

Tortured Tomatoes with Bird Dropping Dressing
2 large ripe tomatoes
2 tbsp crumbled blue cheese
Roquefort dressing
Wash the tomatoes in cold water and with an adult’s help, cut into half inch slices. Place slices in plastic bag. Squeeze out any extra air and close the bag tightly. Lay the bag on a clean plate placed in the sink. Now make a fist and gently pound the tomato slices until they look tortured. Divide the tortured tomatoes among the four bowls and sprinkle with a half tablespoon of crumbled cheese. Then, holding a spoon at least 12" from the salad bowl (to approximate the altitude of a low flying bird), dribble a glob of dressing onto each one.

Worm Burgers
1-1/2 cups Mung bean sprouts
1 lb ground beef
1 egg
salt and pepper to taste
mayonnaise
ketchup
6 hamburger buns
Wash sprout (worms) with warm water. Using clean hands, mix one cup of the sprouts, the ground beef and the raw egg together in a bowl. Reserve the remaining sprouts until later. Form burgers into six patties. Place in fry pan and sprinkle with salt and pepper. With an adult's help, cook on medium heat until they are well browned underneath. Carefully turn the patties. Season again and cook until the second side is well browned. Place on open buns and serve with the worms sprinkled on top as a garnish. Don't forget the pus and blood. Serves 6 worm slurpers. Serving suggestion: Use a clean hole puncher to punch holes in lettuce garnish.

Bologna and Cheesewitch
1 lb bologna
3/4 lb Swiss cheese
1 tbsp India relish
4 tbsp chopped onion
1/4 cup prepared mustard
1/3 cup mayonnaise
6 whole hotdog rolls
6 tbsp butter
Using a meat grinder or food processor, grind together the Bologna and Swiss cheese. Mix into mixture India relish, chopped onion, mustard and mayonnaise. Butter inside of each hotdog roll, and stuff the mixture equally into all 6 rolls. Wrap each roll separately in foil and refrigerate for at least 1 hour before baking. May also be frozen for later use. Bake foil wrapped rolls at 325 degrees F. for 25 minutes or until insides are all melted. Defrost before baking.

Pumpkin Jam
1 medium pumpkin
4 lb sugar
4 lemons
4 oranges
Cut up and dice 1 medium pumpkin For 2 bowls of pumpkin use 1 bowl of sugar. Cut up 4 lemons and 4 oranges. Combine pumpkin, lemon and orange and cover with the sugar. Let stand over night. Next day, mix well and cook until pumpkin is clear. Pack in sterile jars and seal immediately.

Pumpkin Jam 2
5 lb pumpkin
1 lb raisins
1 lb dried apricots
2-1/2 lb sugar
Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight. In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may be added. Canned pumpkin may be substituted for fresh pumpkin.


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