NEW CASTLE —
Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water to cover for about 20 to 25 minutes or until almost tender. Drain. Brown beef and onion in 1 tbsp. oil. Add red pepper, green pepper and garlic. Cook for 1 minute longer. Remove from heat; stir in remaining ingredients. Spoon into pumpkin; place lid on top. Brush pumpkin with oil. Bake at 350 for about 1 hour. Let stand about 10 minutes; cut into wedges to serve.
Spell-Breaker Candy Squares
- 2 cups semisweet chocolate or butterscotch morsels
- 2⁄3 cups sweetened condensed milk
- 1 tsp. vanilla
- 1⁄8 tsp. salt
- 3⁄4 cups oatmeal
- 1⁄3 cup chopped nutmeats
- 1⁄4 cup flaked or shredded coconut
Melt chocolate pieces over hot water. Add remaining ingredients; blend thoroughly. Spread in greased 8-inch square pan. Chill until firm. Cut into squares.
1⁄2 lb. popcorn
1 cup sugar
1 cup white corn syrup
1, 3-oz. package orange gelatin
Prepare popcorn according to package directions; place in large pan. Bring sugar, syrup and gelatin to a boil in saucepan; stirring until sugar and gelatin are dissolved. Pour over popcorn mix until popcorn is completely coated. Form balls quickly with hands; place on waxed paper. Cool. Yield: 18 popcorn balls.
1 14-oz. can sweetened condensed milk
1 cup sugar
1⁄2 cup light corn syrup
1⁄8 tsp. salt
1 tsp. vanilla
6 medium apples
6 wooden skewers
Mix milk, sugar, corn syrup and salt in heavy 2-qt. saucepan. Cook over low heat, stirring constantly until mixture comes to a boil and sugar is dissolved. Continue cooking over low heat, stirring constantly for about 30 to 40 minutes or until temperature reaches 230 degrees or on candy thermometer or until mixture spins a 2-inch thread when dropped from spoon. Remove from heat; stir in vanilla. Cool for 5 minutes. Insert wooden skewers in apples; drip in caramel until well covered, tilting pan as needed. Cool on lightly greased baking sheet.