Vampire's Champagne Corn Syrup Red Food Coloring Little grenadine or cassis syrup To make glasses drip blood, mix corn syrup with red food coloring. Dip the rims of champagne glasses in the mixture, and then let it drip down the sides. This works pretty well; just don't overdo it. Let a little drip off before turning the glass right side up. To add to the bloody effect, start with a little grenadine or cassis syrup in the bottom of the glass. Cooking Tip of the Day: Small to medium sizes pumpkins are best for baking and cooking because they have a finer textured flesh than the very large pumpkins. Look for heavy pumpkins, and ones that don't have a "hollow" sound. To cook pumpkin, wash, remove the seeds and strings, and cut into cubes about 2 inches in size. Cook the pumpkin pieces until soft in boiling water, a steamer or a pressure cooker till tender. You can also bake your pumpkins by cutting it in half, removing the seeds and baking it skin side up, for about an hour in a 325 degree oven. When it's tender, scrape the meat out of the skin and put it through a strainer, mash by hand or use a food processor. However you cook the pumpkin, you want to remove the strings and seeds, then mash the pumpkin. Cool it by placing it in a pan or large bowl that is sitting in cold water, stirring occasionally as it cools. Once this is done, you can use it in recipes immediately or pack it into containers, leaving 1/2-inch headspace. Seal, label and freeze to use in recipes later. If it seems watery before or after freezing, drain it with a strainer to remove excess liquid
Do not meddle in the affairs of dragons because, to them, you are crunchy and taste good with ketchup. ~Angelique~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
