Page 20 - Florida Sentinel 10-13-17

Recipes
Happy Friday the 13th! If you don’t buy in to the superstitious side of this often dreaded date on the calendar, why not use the weird and wacky myth surrounding the next 24-hours as an excuse to make a quirky yet delicious meal for your friends and family.
While Friday the 13th (or Black Friday) is often approached with fright in Western civilization, the date didn’t take on a scary reputation until well into the Middle Ages when the unlucky number 13 and Friday were combined with scary connotation.
Even though the following dishes may look a little gross—like Friday the 13th—you can’t judge a book by it’s cover.....
Friday the 13th Menu:
• Mummy Dogs • Deviled Ham and Pickle Sandwiches. • Open-Faced Bacon and Cucumber-Salad Sandwiches. • The Western Club
Open-Faced Bacon and Cucumber-Salad Sandwiches
1/2 cup plain yogurt
2 large slices country-style bread 1/2 English cucumber
1/2 teaspoon minced garlic
6 bacon slices
2 teaspoons packed brown sugar
Directions: Drain yogurt 20 minutes. Lightly toast bread. Finely chop cucumber and in a bowl stir
together with yogurt, garlic, and salt and pepper to taste. In a large heavy skillet cook bacon over moderate heat,
turning it, until it begins to
brown and is almost crisp. Sprinkle sugar evenly over bacon and turn it. Cook bacon until golden and crisp and transfer to paper towels to drain. Divide cucumber salad between toasts and top with bacon.
mummy Dogs
Jokes about yummy mummies aside, these creepy treats might make your skin crawl at first sight—but they’ll make your mouth water at first bite!
Directions: Simply wrap uncooked hot dogs (or sausages) and a slice of American cheddar in strips of Pillsbury crescent dough.
Use 2 dots of mustard or ketchup to make the eyes. Bake until golden and fluffy.
You’ll know they’re done when the cheese oozes out of the crescent dough mummy wrappings...scary but delicious!
The Western Club
1/3 cup regular or low- fat mayonnaise
2 tablespoons chopped fresh cilantro
1 to 2 tablespoons minced pickled jalapeño chilies
6 slices firm whole
grain bread
6 ounces thinly sliced smoked turkey
4 thin slices red onion
1 ripe avocado, peeled, sliced
1 cup radish sprouts or alfalfa sprouts
Directions: Stir mayonnaise, cilantro and jalapeños in small bowl to blend. Season dressing to taste with salt.
Place 2 bread slices on plates. Spread each with 1/4 of dressing. Top with turkey, onion, a second bread slice, remaining dressing, avocado slices and sprouts. Place third bread slice atop each sandwich; press to compact slightly. Cut sandwiches into quarters; skewer together with extra-long toothpicks, if desired.
Deviled Ham And Pickle Sandwiches
1 1/2 cups chopped cooked ham (1/2 pound) 1/3cupmayonnaise
2 teaspoons grainy mus- tard
1/2 teaspoon Worcester-
shire sauce
1/4 teaspoon Tabasco Sliced cornichons or dill pickles
Thinly sliced sweet onion 8 slices sandwich bread
Directions: Pulse ham with mayonnaise, mustard, Worcester- shire sauce, and Tabasco in a food processor until finely chopped. Make sandwiches with ham mixture, pickles, onion, and bread.
Bleeding Hearts Cupcakes
20 glass marbles or small balls of tinfoil
1 recipe batter for White Cupcakes
2 to 3 cups strawberry jelly or smooth strawberry jam
1 recipe Vanilla Butter Cream Frosting Red and blue food coloring
Pastry bag and medium round tip (op- tional)
Directions: Place 1 marble or tinfoil ball between each liner and the tin. This will make a dent in your cupcake when it bakes to make it heart-shaped. Bake the cupcakes as directed in the recipe . If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot.
With a small paring knife, cut out a circle about the size of a dime in the center of each cupcake, going about two thirds of the way in. Pull the little plug of cake out.
Cut off the top of this piece (about 1/2 inch thick) and eat or
discard the bottom. Use a teaspoon or a squeeze bottle to fill
the hole partway with the strawberry jelly "blood." Put the lit- tle cake plug back in. Continue with the rest of the hearts.
Put one third of the frosting into two separate bowls. Color one bowl of frosting with the red food coloring. Tint the other bowl of the frosting blue. Tint the remaining two thirds pink.
Frost the cupcakes with the pink frosting. Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top. With the pastry bag or a knife, use the red and blue frosting to make veins on the hearts.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, OCTOBER 13, 2017