Halloween Dinner: Soup, Cornbread & Candy

Cooking instructor Lorie Fangio makes a hearty soup, cornbread and a special treat for Halloween.

Chicken and Lentil Soup

1 quart chicken stock
1 tablespoon olive oil
1 medium onion diced
3 ribs celery finely chopped
1 cup carrots chopped
1 clove garlic pressed
2 chicken breasts cooked and diced  
1 cup red or orange lentils
1 15 ounce can diced tomatoes
1 bay leaf
Salt and pepper
Topping
¼ cup Parmesan cheese

In a stock pot, set to medium heat, cook onion in olive oil for about 5 minutes. Add remaining vegetables and continue to cook for about 4 minutes.  Add chicken stock and bring to a simmer.  Add remaining ingredients and simmer for about 15 minutes until lentils are tender.  Serve with a dusting of Parmesan cheese.


Harvest Cornbread

1 ½ cups yellow corn meal
½ cup flour
2 teaspoons baking powder
½ cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
¼ cup butter melted and cooled
1 ½ cups milk
2 eggs
1 cup shredded cheddar cheese
1 cup fresh or frozen corn
1 red bell pepper finely diced
1 jalapeno seeded and chopped

Preheat oven to 450 degrees.  Combine dry ingredients in a bowl and whisk together.  Add wet ingredients and mix until combined.  Add cheese and vegetables and toss.  Pour batter into a greased 9-10 inch round baking dish, bake for 5 minutes, turn heat down to 375 and continue baking for 15-20 minutes until cornbread is firm and beginning to brown.


Candy Corn Bark

12 ounce package white chocolate chips
1 cup candy corn
1 cup crushed pretzel sticks

Melt white chocolate in microwave in 30 second intervals stirring each time.  When chocolate is melted, pour it out onto a sheet of parchment or waxed paper and spread it into a thin sheet suing a knife.  Sprinkle top of chocolate with candy corn and pretzels, press candies into chocolate with palm of hand.  Once chocolate is set break into pieces.