A delicious way to celebrate Halloween night and use all the pieces of the pumpkin left over from carving your jack-o-lantern.

4 slices bacon
1 lb lean ground beef
1 large onion - chopped
1 pepper (red/green/yellow/orange - your choice) - large chunks
1 1/2 cups of pumpkin, skin off
1 1/2 cups sliced mushrooms
28 oz can whole tomatoes
19 oz can kidney beans
1 tsp chili powder
1 cup elbow macaroni
2 1/2 cups water (or broth)

Fry bacon until crisp. Remove, chop, set aside.
Stir fry beef, onion, pepper and mushrooms.
Put all other ingredients (except macaroni) into saucepan or wok.
Add meat, onion, pepper, mushrooms.
Heat to a boil. Simmer for 5 minutes.
Add macaroni and bring back to a simmer. Cook for 15 - 20 minutes.
Add bacon at the end.

Serve with sour cream.

Happy Halloween!

Haggis makes a great addition to any party, wake or wedding!

Haggis Recipe

1 Sheep's bag (or sausage casing)
Sheep's pluck (liver, lights, heart, kidney or some variation, depending on availability)
1/4 lbs suet
4 medium onions - chopped (varying coarseness, for variety)
1/2 lbs oatmeal - fine, lightly toasted
2-4 tbsp salt
1 tsp black pepper
2-4 tsp mixed herbs
2 cups pluck liquor

Boil the sheep's pluck for a couple of hours, until cooked. Then blend. Start with the liver, heart, kidney then lung (lung gunks up the blender, so do it last). If the liver is really large, only use part and discard the rest.

Add chopped suet, onions, oatmeal, salt, pepper, herbs and pluck liquor.

Stuff paunch about 1/2 full, sew up and prick obsessively with fork. Place in boiling water and boil for approximately 3 hours.

Invite piper to play a wee tune and ask someone with a thick Scots brogue to recite Rabbie Burns' "Ode to a Haggis".

Serve on oatcakes or as a meal with turnip and tatties.

By special request. Good hot or sliced cold in sandwiches.

Sweet and Sour Meatloaf
1 1/2 lb ground beef
1 cup cracker crumbs or oatmeal
1 medium onion (chopped)
1/4 tsp salt
1/2 cup tomato soup
1 - 2 eggs
2 tsp dried mustard (have substituted with prepared mustard)

1 cup water
2 tblsp vinegar
2 tblsp brown sugar
1/2 cup tomato soup

Mix first 7 ingredients. Put in dish. Mix next 4 ingredients & pour over meat. Bake @ 350 Deg. F. x 1 1/2 hours. Good hot or sliced cold in sandwiches.

This is the recipe for my famous BBQ Bacon.

BBQ Bacon

    Get bacon
    Turn on BBQ
    BBQ bacon

Delicious and totally decadent! A delightful (and filling!) morning-after Tub Daze breakfast enjoyed by Beth, Brian, Heather, Adam, Stephanie and Jocelyn.

1 cup packed brown sugar
1/2 cup butter
2 Tbsp light corn syrup
1 cup chopped pecans (optional)
12 slices Italian bread (1/2 inch thick)
2 large tart apples - peeled and thinly sliced
6 eggs
1 1/2 cups milk
1 1/2 tsp ground cinnamon
1 tsp vanilla
1/4 tsp salt
1/2 tsp nutmeg

Caramel sauce:
1/2 cup packed brown sugar
1/4 cup butter
1 tbsp light corn syrup

In a small saucepan combine brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into greased 13 X 9 baking dish. Top with 1/2 pecans and single layer of bread. Arrange apples and remaining bread on top.

In a large bowl whick eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.

Remove from fridge 30 minutes before baking. Bake uncovered at 350 degrees F for 35-40 minutes or until lightly browned.

In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until thickened. Serve over the French Toast.

Yield: 6 hearty servings.