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BUSCH'S

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November 3

d e Wi

ties4 re-ed inakier

2 large eggs
1 Tbsp. dried parsley flakes
salt and freshly ground black pep-
per to taste
Ph cups breadcrumbs
1 cup warm water
10 pimento-stuffed green olives
sliced into rounds

Pasta:
white or whole-wheat spinach-fla-
vored spaghetti or linguine

Make Bloody Marinara Sauce:
Combine tomatoes and tomato paste
in the bowl of a food processor, and
pulse until almost but not completely
smooth. Set aside.
Heat the oil in a large skillet over
medium-high heat. Add the onions
and garlic, and saute until the onions
are beginning to color. Add the toma-
to mixture and wine, and bring to a
boil. Reduce heat, add oregano and a
bit of salt and pepper, and simmer for
30 minutes. Adjust salt and pepper to
taste.

Make Beefy Eyeballs:
Combine all ingredients in a large
bowl, and mash with your hands. Use
wet hands to shape the meat into large
meatballs.
Preheat oven to 350 degrees. Line a
baking sheet with parchment paper,
and place the meatballs on the bak-
ing sheet. Bake for 20 minutes until
cooked through.
To make eyeballs, use a small knife
to scoop out a shallow hole from each
meatball. Place a slice of the pimento-
stuffed olive in the hole of each meatball.

Pasta:
Prepare pasta according to package
instructions.

To serve:
Serve the pasta with the sauce
spooned over (or tossed with the
pasta), and the "meatball eyes" on top.
Makes 8 servings.

BLOODSHOT RADISH
EYEBALLS
large radishes with a bit of roots
still attached
pimento-stuffed green olives

Peel radishes leaving some of the
peel (the peel will make the eyes look
bloodshot, and the small amount of
roots attached will simulate "veins").
Use a small knife to scoop out a
small well from each radish. Slice
pimento-stuffed green olives into
rounds, and place a slice in the shal-
low hole of each radish.
Makes as many eyes as you have
radishes.

MOLDY PUMPKIN SOUP
Serve this in small hollowed-out
pumpkins or acorn squash.
3 Tbsp. olive oil or butter
2 cups chopped onions
3 lbs. peeled, seeded and cubed
pie pumpkins or 1 28-oz. can pureed
pumpkin (not pumpkin pie filling)
4 cups water, chicken or vegetable
broth
'/2 tsp. ground cinnamon
1 /4 tsp. nutmeg
kosher salt and freshly ground
black pepper to taste
crumbled blue cheese, any kind,
for garnish

Place oil in a large saucepan or a
small soup pot over medium-high
heat. Add onions, and cook stirring
for about 3 minutes until the onions
are softened. Add the pumpkin, water
or broth, cinnamon, nutmeg, salt
and pepper, and bring the soup to a
boil. Reduce the heat, cover and cook
the soup for about an hour or until
the pumpkin is very tender (this is
very important; if the pumpkin is
not very soft, the soup will not puree
smoothly).
Let the soup cool slightly, and ladle
some of it into the bowl of a food
processor or the pitcher of a blender.
Puree the soup until very smooth.
Place the pureed soup in a clean pot,
and repeat the process until all the
soup is pureed. Taste the soup, adjust
the seasonings and reheat until hot.
To serve, ladle the soup into bowls
and garnish with the blue cheese.
Makes 6 or more servings (depend-
ing on the size of the servings).

All recipes © Annabel Cohen 2013;
annabelonthemenu@gmail.com .

Thanksgivukkah Contest

T

he Manischewitz Company
invites consumers to
celebrate Thanksgivukkah on
Nov. 28 (for the first time since
Thanksgiving became a legal
holiday, the first day of Chanukah
coincides with Thanksgiving) with
contests, e-cards, mash-up recipes
and more. A mash-up recipe

contest will run Oct. 28-Nov.10.
Log onto Manischewitz's Facebook
page to find mash-up recipes
created by cookbook author Jamie
Geller as inspiration, then create
and submit your own unique
Thanksgivukkah mash-up recipes
for a chance to win prizes. Go to
www.manischewitz.com . ❑

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CHICKEN &
SPANISH RICE
STUFFED PEPPERS
Recipe Online

BUSCH'S

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BUSCH'S

qty AY

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October 24 • 2013

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