Halloween Recipes as Heard on Linda’s WLRN NPR radio show
The cracker Kitchen by Janis Owens
Scribner, $25.00
Devilishly Hot Crab Dip
8 oz cream cheese, softened
1 tablespoon milk
2 tablespoons grated sweet onion
¼ teaspoon horseradish
1 cup fresh crab meat
Salt and fresh pepper to taste
Slivered almonds
1. Combine cream cheese and milk.
2. Add onion and horseradish.
3. Fold in crab meat, and season with salt and pepper.
4. Place in baking dish and top with slivered almonds.
5. Bake 15 minutes at 375, and serve hot, with crackers.
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A Pleasingly Orange Sherbet Mold
1 small can mandarin orange slices
1 small can pineapple tidbits
1 family sized package orange flavored gelatin
1 quart orange sherbet, softened
1. Drain juice from fruits, then add enough boiling water to make 2 cups of liquid.
2. Dissolve gelatin in hot liquid.
3. Add sherbet and stir to blend.
4. Chill until slightly thickened, then fold in fruit.
5. Pour into large glass serving bowl, or if you’re really ambitious, a pumpkin-shaped cake pan, prepared with non-stick spray.
6. Chill till firm.
Serves 12
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