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Chef Jamie McKeon: East Stroudsburg University
On Friday October 30, Chef Jamie McKeon is the Director of Culinary Services at East Stroudsburg University.  He showed our 69 News At Sunrise some fun Halloween cooking ideas.  
Witches Brew
Categories: Drinks
 
1       gallon grape juice
1       bunch white seedless grapes
1       apple diced
 
Place grape juice in ice container
Cut grapes in half
Pour grape juice in container with ice (glass container)
Add grapes and apple pieces right before service
 
The grapes look like eyes and the apples teeth… fun for the whole family!


Fresh Mozzarella Boo-loons
 
1       fresh whipping cream dispenser with nitric oxide container
2       cloves roasted garlic
½      gal boiling water in pot
2 oz  fresh mozzarella
1       stainless steel bowl
 
Add roasted garlic to bottom of canister
Place lid on canister empty
Place nitric oxide canister to container
Place 2 oz fresh mozzarella to bowl add boiling water to re-soften
Place the soft mozzarella over tube of canister and gently squeeze
Balloon with shape
Pinch ends and place in cemetery for decor

Guacamole Cemetery
Categories: Appetizers, Fruits, Mexican
Yield: 6 servings
 
1          medium avocado, seeded, peeled, and coarsely mashed       
1 tbsp  lemon juice                       
1          garlic clove, minced             
1          small tomato, chopped           
¼         bell pepper, minced
1          green onion, chopped
½ tsp    chili pepper, chopped
½ tsp    chili powder
1 tbsp   fresh cilantro, minced
 
 
Mix together all ingredients
Place mixture in a foil pan
Spread evenly
 
For garnish use:
broccoli for tree
pretzels for a fence
pretzel logs for the gate
flat breads for the tomb stones
 
Use your imagination to create all different items especially the ghost Boo-loon….

PUMPKIN BUNDT CAKE
Categories: Cakes, Desserts
 
3 c       flour 
2 tsp     Baking soda
2 tsp     Baking powder
3 tsp     Cinnamon
1 tsp     Salt
4          eggs, beaten
2c        Sugar
1 ¼c    Oil
2c       Cooked, mashed pumpkin
½c       Chopped pecans
½c      Chocolate chips
2 c                   orange icing
½ c                  brown icing 
1          ice cream cone  
  
 
Sift flour, baking soda, baking powder cinnamon and salt together twice
Beat eggs and sugar together 
Add oil and pumpkin
Blend in flour mixture
Fold in pecans and chocolate chips
Bake in greased and floured bundt pan at 350F for 60 minutes
Let cool in pan for 10 minutes
Turn out onto cooling rack
Once cool coat cake with orange icing
Spread brown icing on ice cream cone
Place ice cream cone on top of cake

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