Apple-Walnut Stuffing

Apple-Walnut Stuffing

1/2 cup butter or margarine
1 cup sliced celery
1/2 cup chopped onion
1 cup water
3 MAGGI® Chicken Bouillon Cubes
1 cup Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice
14 ounces stuffing mix
2 cups peeled, cored and chopped apples
1 cup chopped walnuts

Heat butter in a large skillet; add celery and onion and sauté until tender. Add water and bouillon. Stir until bouillon is dissolved; set aside.

In a large bowl, combine juice, stuffing mix, apples, and walnuts. Add celery mixture; toss to mix well. Place stuffing in a baking dish and bake at 350°F for 30 minutes or until top is browned.

Quick Ghost Cookies Recipe

Quick Ghost Cookies Recipe

Field editor Denise Smith of Lusk, Wyoming spruces up store-bought cookies for the holiday. "These are a real hit with 'goblins' of all ages," she comments.
* 18 Servings
* Prep/Total Time: 30 min.

Ingredients
* 1 pound white candy coating, coarsely chopped
* 1 package (1 pound) Nutter Butter peanut butter cookies
* Miniature semisweet chocolate chips

Directions

* In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.

* Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container.
Yield: about 3 dozen.

Quick Ghost Cookies published in Taste of Home October/November 1996, p12
Beth Layman :)

Candy `Apple' Donuts:

Candy `Apple' Donuts:
Ingredients: (recipe covers ~ 25)

donut holes
candy sticks (as many as you have donut holes)
2 cups white sugar
1/4 cup light corn syrup
3/4 cup water
1/4 tsp cinnamon
1/4 tsp red food coloring
candy toppings
parchment paper, candy thermometer, and a sauce pan.
- cold water bath ( large bowl + cool water); used to dunk your pot, too stop sugar from continuing to heat.

1. Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer.

2. Remove right away from the stove, stir in cinnamon and food coloring (if using), and quickly (but carefully) dip the bottom of your pan into the cold-water bath.

This step is literally for a second; you just want to prevent the sugar from continuing to heat up. You'll hear a fizzle and might see a little bit of steam—but don't leave it longer than a second, or else your sugar will cool too much, and you'll have instant caramel and won't be able to dip your donut holes. Once you do that, place your pot down on a heatproof surface.

3. I find it easier to dip the sticks in the sugar first, and then into the center of your donut; it adheres the two together better. Once you've done this, dip the donut holes completely in the syrup and swirl it around a little with the stick to coat. Hold the donut above the saucepan to drain off excess. If you want, dip the donut in candy toppings, and place on parchment paper.

4. Repeat with remaining donuts. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

The donut holes used in this recipe were from Tim Hortons in Canada. It has the apple flavor in the batter. 1 med. apple grated and 1/4 cup apple cider can be used in a donut recipe for the same effect.

BLACK BEAST

BLACK BEAST

8 oz. unsweetened chocolate
4 oz. semisweet or bittersweet chocolate
1/2 c. water
1 1/3 c. sugar
1/2 lb. (2 sticks) butter, at room temperature
5 extra large eggs at room temperature

CHOCOLATE GANACHE GLAZE:
1 c. heavy cream
10 oz. bittersweet chocolate, cut into small pieces

Preheat oven to 350 degrees with a rack in center of oven. Butter a 9 inch cake pan (not springform). Place a circle of wax paper on the bottom, covering completely.  Butter paper.

Chop chocolate into fine pieces; set aside. Combine the water with 1 cup sugar in a heavy 1 1/2 quart saucepan. Bring to rapid boil over high heat. Cook about 2 minutes. Remove from heat.  Immediately add the chocolate pieces, stirring until completely melted.

Place eggs and 1/3 cup sugar in a mixing bowl. Mix eggs and sugar until sugar is completely dissolved. Add the chocolate/butter mixture to eggs and mix completely.
DO NOT OVERBEAT - causes air bubbles.

Spoon and scrape the mixture into prepared cake pan. Set pan into a larger pan. Set both in the oven and pour hot water into larger pan. Bake for 25-30 minutes.

Let cool in the pan for 10 minutes and then run a sharp knife around sides to release cake.
Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. Serve with or without glaze.
Glaze: Scald the cream, add the chocolate off the heat, and stir very gently until smooth. Cool slightly and pour over cake.

Caramel Apples

Caramel Apples
purchased from the Moore Estate in Fort Worth -- Texas in  1986 Dated 1974. Notation on card indicates these were made by the dozens every Halloween for years. Everyone loved them. I have made them and they are awesome.

4 large tart apples cored
1/2 cup apple juice
8 tablespoons brown sugar
12 red hot candies
4 tablespoons butter or margarine
8 caramels
1/4 teaspoon ground cinnamon
Whipped cream optional

Peel about 3/4 inch off the top of each apple and place in a crock pot. Pour juice over apples. Fill the center of each apple with 2 tablespoons sugar, 3 red hots, 1 tablespoon butter and 2 caramels.
Sprinkle with cinnamon. Cover and cook on low for 4 to 6 hours or until the apples are tender. Serve immediately with whipped cream, if desired.

Source catsrecipes

Baked Eyeballs Casserole

Baked Eyeballs Casserole

Vegetable cooking spray
1 jar (24 ounces) Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated Parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olives

* Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

* Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

* Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

RECIPE TIPS
* Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

Apple and Black Walnuts Plenty Cake

Apple and Black Walnuts Plenty Cake


3 eggs
1-1/2 cups salad oil
2 cups sugar
3 cups flour
1 tsp. salt
1 tsp. baking soda
4 cups chopped, peeled apples, 4 to 5
1 cup Recipe Ready Hammons Black Walnuts
2 tsps. vanilla extract

Glaze:
1 cup brown sugar
1/4 cup milk
1/2 cup margarine

Directions
Mix eggs, oil and sugar; blend well. Sift flour,salt and baking soda together; add to egg mixture. Add apples, Black Walnuts and vanilla. Pour batter into greased tube or bundt pan. Bake at 350 degrees for 1 hour.

Glaze:
In saucepan, combine brown sugar, milk and margarine. Cook 2 1/2 minutes after mixture comes to a boil. While cake is still hot, pour glaze over cake in pan. Cool cake completely before removing from pan. Makes 18 servings.

Cinnamon-Sugar Roasted Pumpkin Seeds

I remember when my mom made pumpkin seeds for the first time; we thought she had gone mad.


Cinnamon-Sugar Roasted Pumpkin Seeds

1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Procedures-  Preheat oven to 350F.

Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.

In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.

Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).

Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.

Licorice-Eared Mice Mini-Cakes

Licorice-Eared Mice Mini-Cakes

16 cakes
Oven Temp: 350

1 box Super Moist German Chocolate cake mix, prepared
1/3 cup(s) grade-A dark maple syrup
1/2 cup(s) pumpkin pie filling
Black food coloring
1 tub(s) Duncan Hines Classic Vanilla frosting
Black licorice

Directions
1. Coat a mini-egg cake pan ($12.99; Wine & Cake Hobbies) with cooking spray and fill each compartment to the top with prepared cake mix. Bake at 350F for 15 to 20 minutes, then cool cakes on a wire rack. Repeat until you've baked 16 cakes.

2. Slowly add black food coloring to 3/4 tub of frosting, while stirring, until frosting turns pale gray. Microwave for 10 seconds, and stir; repeat until frosting is thin enough to pour, then coat cakes.

3. Apply pieces of licorice to form tails (cut to 4 inches) and shaped ears (cut to 2 1/2 inches), as shown.

4. Slowly add black food coloring to remaining frosting, while stirring, until frosting turns dark black. Pour inside a freezer bag with one tip snipped off to create a piping sleeve. Use piping sleeve to draw eyes, nose, and whiskers.

Salty Roasted Pumpkin Seeds

Roasted pumpkin seeds are a try them you will like them kind of thing.


Salty Roasted Pumpkin Seeds

Ingredients
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 teaspoon kosher salt

Procedures-  Preheat oven to 350F.

Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.

In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.

Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).

Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.

Granola Bugs

Granola Bugs
Yield - 60
By: Mealtime.org

1 1/2 cups crispy rice cereal
1 cup whole-grain, unsweetened wheat cereal
1 1/2 cups quick-cooking oats
1 teaspoon ground cinnamon
1 can (20-ounce) crushed pineapple in juice, drained
1 can (15 1/4-ounce) peach halves, drained and finely chopped
1/2 cup firmly packed, light-brown sugar
1/2 cup light corn syrup
1/2 cup chunky peanut butter
1 teaspoon vanilla extract
20 licorice strings

1. Mix rice cereal, whole-grain cereal, oats and cinnamon in mixing bowl until well combined; set aside.

2. Place pineapple and peaches between several layers of paper towels and blot to absorb excess moisture; set aside.

3. Heat brown sugar and corn syrup in a saucepan over medium-high heat until boiling.

4. Remove from heat and mix in peanut butter until melted. Stir in vanilla.

5. Pour mixture over cereal mixture and mix until thoroughly combined.

6. Mix in drained and blotted fruit. Pack into a 9x13-inch glass baking dish and set aside until firm, about 20 minutes.

7. Cut into 60 squares. To make the bugs, form each square with your hands into an egg shape with a flat bottom.

8. Insert small pieces of licorice to represent antennae and legs.

Scream! Cheese Swirl Brownies

Scream! Cheese Swirl Brownies
Brownie mix and cream cheese swirl into baked classic flavors with Halloween party colors.
Makes: 24 brownies

Filling
2 packages (3 oz each) cream cheese, softened[
1 egg
1/4 cup sugar
4 drops red food color
4 drops yellow food color
1/2 teaspoon vanilla

Brownies
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs

Heat oven to 350F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.

In large bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.

Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box?except add 1/4 cup flour to dry mix. Bake 32 to 36 minutes.

Source: Betty Crocker

Halloween Pumpkin Bars

Halloween Pumpkin Bars

“My family loves the warm pumpkin fragrance that wafts through our kitchen on cool, fall afternoons when I make these bars,” writes Karla Johnson from E. Helena, Montana. Jack-o-lantern faces only add to the festive, fall flavor!
35 Servings

1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips

Directions

In a large bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar.

In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.

Halloween Pumpkin Bars published in Simple & Delicious September/October 2007, p14
Beth Layman :)

Iced Halloween Cookies Recipe

Iced Halloween Cookies Recipe


Prep time: 15 min plus decorating time
Baking time: 12-15 min

Ingredients:

875 ml (3 1/2 cups) flour
200 ml (3/4 cup) softened butter
200 ml (3/4 cup) sugar
200 ml (3/4 cup) molasses
2 eggs
2 tsp baking soda
1 tsp baking powder
4 tsp ground ginger
a pinch of salt

For the Icing:
icing sugar
water
food coloring
candies (optional)

Method: Butter the cookie sheets. Preheat the oven to 175°C (350°F). Sift together the flour, baking soda, baking powder, ginger and salt.

Cream the butter. Add the sugar, eggs, one at a time, and the molasses.  Gradually blend in the dry ingredients, mixing well after each addition.  Form the dough into balls about 3/4 inch in diameter.
Place them on cookie sheets and flatten with a glass. Bake for 12-15 minutes.

Halloween Version: Round cookies can be used to make faces or jack o'lanterns. You can also use a cookie cutter if you prefer to make ghost cookies or other shapes.

Ghost:  Combine icing sugar with a little water; spread over the baked cooled cookie. Make eyes with icing colored red, green or black. You could also use a little piece of licorice.

Pumpkin- Add some orange food coloring to your icing sugar-water icing. Transfer to a piping bag and draw the features. You could also stick little orange candies into the icing to make prominent eyes. Add a line of green icing to make the stem.

Witch's Hat:  Add some black food coloring to your icing sugar-water icing. Transfer to a piping bag with a star tip with gold icing to decorate the hat, or choose mini candies. For the ribbon, use a contrasting color and a thin piping tip or a strip of licorice.

Lime and Black Pepper Cookies

These look very unusual, but worth a try.

Lime and Black Pepper Cookies


½ cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar
¼ cup whole milk
¼ teaspoon vanilla extract
1 egg, at room temperature
2 cups (8.5 ounces) flour
1/4 cup plus 1 tablespoon lime zest (about 5 limes)
2 teaspoons baking powder
3/4 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
Confectioner' s sugar, for dusting the finished cookies
Black pepper, to garnish (optional)

In the bowl of a stand mixer or in a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the milk, vanilla and egg, and beat over low speed just to incorporate.

In a separate mixing bowl, whisk together the flour, lime zest, baking powder, pepper and salt, breaking up any lumps.

With the mixer on low speed, slowly incorporate the dry ingredients into the butter mixture.

Place dough on a sheet of plastic wrap and roll into a log shape about 2 inches in diameter. Wrap in plastic wrap and refrigerate until chilled, about 1 hour.

Heat the oven to 350 degrees. Remove the dough log and slice crosswise into cookies one-fourth inch thick. Place the cookies on a lightly greased baking sheet and bake until a light golden brown, 10 to 15 minutes.

Remove the cookies and cool on a rack. Dust the cooled cookies lightly with confectioner' s sugar (and black pepper, if using).

Each of 48 cookies: 54 calories; 1 gram protein; 8 grams carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 10 mg. cholesterol; 4 grams sugar; 29 mg. sodium.

SUPERNATURAL BROWNIES

SUPERNATURAL BROWNIES

Recipe By : COOKING LIVE SHOW #CL8787

1 pound (4 sticks) unsalted butter
1 pound bittersweet or semisweet chocolate, cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
2 cups granulated sugar
2 cups dark brown sugar, firmly packed
1 tablespoon vanilla extract
2 cups all-purpose flour

One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.

Preheat oven to 350 degrees and set a rack in the middle level.
Prepare the pan and set aside. Bring a saucepan of water to a boil and turn off heat.

Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted.

Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour.

Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.

To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges.

Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze.

Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.
Yield: 50 brownies.
(From Tamara's Sweet Treats (Julie Morales))

Yummy Mummy with Veggie Dip Recipe

Yummy Mummy with Veggie Dip Recipe
I came up with this idea for dressing up a veggie tray for our annual Halloween party, and everyone got really 'wrapped up' in it," says Heather Snow in Salt Lake City, Utah. "Frozen bread dough and dip mix make this a simple and easy appetizer that's as much fun to display as to eat!
* 16 Servings
* Prep: 25 min.
* Bake: 20 min. + cooling

Ingredients

* 1 loaf (1 pound) frozen bread dough, thawed
* 3 pieces string cheese
* 2 cups (16 ounces) sour cream
* 1 envelope fiesta ranch dip mix
* 1 pitted ripe olive
* Assorted crackers and fresh vegetables

Directions
* Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the head, make an indentation about 1 in. from the top. Let rise in a warm place for 20 minutes.

* Bake at 350° for 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool.

* Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.

* Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Yield: 16 servings (2 cups dip).

Yummy Mummy with Veggie Dip published in Simple & Delicious September/October 2008, p33
Beth Layman :)

Saltwater Taffy

Saltwater Taffy

1 1/3 cups granulated sugar
2/3 cup corn syrup
1/2 cup water
2 tablespoons cornstarch
2 teaspoons edible glycerin
1 1/4 teaspoons fine sea salt
2 tablespoons unsalted butter
1/4 teaspoon essential oil flavoring
confectioners' sugar

In a large, heavy saucepan, stir together sugar, corn syrup, water, cornstarch, glycerin and salt. Bring mixture to a boil over medium heat - cook, without stirring, until a candy thermometer registers 260 degrees, about 7 to 10 minutes. During this time, brush down the sides of the pan with a pastry brush dipped in water.

Remove pan from the heat and stir in butter until it has melted. Stir in flavoring. Carefully pour hot candy (do not scrape the candy off the bottom of the saucepan) onto a rimmed baking pan lined with a silpat or other heat-proof nonstick baking mat - alternately, grease a rimmed baking sheet and use instead. Let candy cool until you can press your finger on the top and it holds that indentation, about 7 to 10 minutes.

Using a greased metal spatula, fold taffy over onto itself, turning and folding until it becomes cool enough to comfortably handle. Using buttered hands, pull, fold and twist taffy until it becomes firm, almost white in color and feels more difficult to pull, about 12 to 15 minutes - it will become less sticky the more you pull.

Dust your work surface with confectioners sugar - pull and twist taffy into 1/2" thick rope. Using greased scissors, cut into 1" long pieces. Wrap each in parchment or waxed paper, twisting the ends closed.

Makes about 60 to 70 pieces.

Creepy-Crawly Pasta Salad Recipe

Creepy-Crawly Pasta Salad Recipe

As a change of pace from pasta salads featuring Italian salad dressing or mayonnaise, our home economists developed a delicious sweet-and-sour dressing.
* 13 Servings
* Prep: 25 min. + chilling

Ingredients
* 8 ounces uncooked fusilli pasta or other spiral pasta
* 1 medium zucchini, julienned
* 1 cup cherry tomatoes
* 1 cup fresh cauliflowerets
* 1 cup colossal ripe olives, halved
* 3/4 cup pimiento-stuffed olives
* 1 small green pepper, chopped
* 1/2 cup chopped red onion

DRESSING:
* 1/4 cup ketchup
* 2 tablespoons sugar
* 2 tablespoons white vinegar
* 1/2 small onion, cut into wedges
* 1 garlic clove, peeled
* 1 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 cup canola oil

Directions
* Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the zucchini, tomatoes, cauliflower, olives, green pepper and red onion.

* In a blender, combine the ketchup, sugar, vinegar, onion, garlic, paprika and salt; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Pour over pasta salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.
Yield: 13 servings.

Creepy-Crawly Pasta Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p242 Beth Layman :)

GREEN MOLE SAUCE

GREEN MOLE SAUCE


1 medium onion, chopped
3 cloves garlic, crushed
1 cup chicken broth
4 oz can green chilies, drained and rinsed
1/2 cup packed cilantro leaves
1/2 cup packed parsley leaves
1/4 cup shelled sunflower seeds
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
1 tbs lime juice

Cook onion and garlic in a skillet 4 min. Place onion and garlic in a food processor along with broth, chilies, cilantro, parsley, seeds, cumin, salt and cayenne and puree. Return mixture to skillet and simmer 15 min. or until slightly thickened. Stir in lime juice. SERVE WITH MEATS, TAMALES, ITS A MEXICAN SAUCE GOOD FOR A LOT OF DISHES. Makes 1 1/2 cups.*