REFRIED BEANS

Ingredients
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe follows)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper

Instructions
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.

Yield: 4 servings

Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed

Instructions
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.

Coffin Sandwiches

2 slices whole wheat bread
3 slices OSCAR MAYER Smoked Ham
1 KRAFT Singles
1 Tbsp. MIRACLE WHIP Dressing
1 lettuce leaf

CUT bread slices into coffin shapes.
LAYER with sliced meat, Singles, dressing and lettuce. Spear each sandwich with plastic toothpick to hold it together, if desired.
CUT sandwich into coffin shape using coffin template and sharp knife. For an even stronger template, trace the template onto a piece of cardboard and cut out.

Candy Corn Cookies (Cookie Mix)

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz semisweet chocolate, melted, cooled

1. Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.

4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Big Pumpkin Cookie

1 package (18 ounces) Nestl Toll House Refrigerated Mini Sugar Cookie or
Mini Chocolate Chip Bar Dough
Decorator candies and icing (optional)
Melted Nestle Toll House semi-sweet chocolate morsels (optional)

PREHEAT oven to 325 F. Grease large baking sheet.

SHAPE dough into 8-inch pumpkin shape on prepared baking sheet.

BAKE 16 to 18 minutes or until light golden brown. Cool on baking sheet
2 minutes; carefully loosen cookie with spatula. Cool completely on
baking sheet on wire rack.

DECORATE as desired.

Hobgoblins’ Pumpkin Pudding

Halloween Pudding

A scrumptious chilled pumpkin dessert with a delicious orange and cinnamon flavour that will cool the hottest hobgoblin

Ingredients:

one and a half pounds (675g) pumpkin

one and a half pounds (675g) granulated sugar

2 tsps. of powdered cinnamon

2 oranges

2 pints (1.2 litres) water

Cooking Instructions:

Put the coarsely chopped rind and juice of the 2 oranges in a 5 pint (3 litre) saucepan Add the water and boil until the orange rind is soft. Add the sugar, pumpkin and powdered cinnamon then simmer until the pumpkin is soft. Remove and keep the pumpkin on one side, then continue boiling the rest of the ingredients until it is reduced to half, about 30 minutes.

Return the pumpkin to the pan and simmer for about 5 minutes

Allow to cool then pour into a serving dish and refrigerate

Serve well chilled