Amazing Kids! Magazine

Cook Nook – Remmi’s October Menu

Cook Time with Remmi

By Remmi

Hi Amazing Kids! We are now into fall and the fresh vegetable selection is changing along with the weather. I love winter squash, turnips, and parsnips and they are starting to show up at the local farmer’s markets. October 1st is World Vegetarian Day, October 22nd is National Nut Day, October 27th is National Potato Day and although October 31st is National Caramel Apple Day, what is really important is… it is Halloween! Did you know… the first celebration in the United States was in Anoka, Minnesota in 1921? And, did you know…. in the dictionary there are no words that rhyme with “orange” the color of pumpkins? Ok… more fun facts later. Let’s get cooking! I am dedicating my October menu to Halloween because it is one of my favorite celebrations of the year!

Remmi’s October Menu

Bat Wing Soup

Ghost Pie

Spooky Salad with Wicked Sauce

Booberry Mice and Cheese Dessert



  • 2 T olive oil
  • 1 C onion (diced)
  • 2 carrots (diced)
  • 1 celery stalk (diced)
  • 1 butternut squash (medium, peeled, diced)
  • 1 tart apple (large, diced)
  • 4 C chicken broth
  • ½ t sage
  • Salt and pepper to taste
  • 4 slices of bread


In medium pan add the olive oil, onion, carrots, celery and sauté for 2 minutes until tender. Add the squash and apple and cook for 2 minutes. Add the broth, sage, salt, pepper and bring to boil and then simmer for 20 minutes. Transfer to a blender and puree. Return to pan to stay warm. Flatten the bread slices. Cut 2 simple bat wing shapes out of each slice of bread. Toast bread in pan or under broiler. Put soup in bowls and top with two bat wings for each bowl served.


Potato Topping Ingredients:

  • 2 lbs. potatoes (peel, if desired, boiled tender)
  • ½ C sour cream (fat free)
  • ½ C chicken broth (fat free)
  • Salt and pepper to taste


Prepare potatoes as directed. Mash or whip potatoes with the remaining ingredients and set aside.

Pie Ingredients:

  • 2 T olive oil
  • 1 onion(medium and diced)
  • 2 carrots (diced)
  • 1 ½ LB lean ground beef
  • 1 C beef broth
  • 1 T tomato paste
  • 1 C frozen peas
  • Salt and pepper to taste
  • ¾ C fresh parsley leaves (do not chop)


In medium pan, add the oil/onions/carrots/meat. Cook until meat is cooked. Drain any grease. Add remaining ingredients(except parsley) and simmer until thickened.

Pie Assembly:

Place pie ingredients evenly in bottom of medium casserole dish. Spread a thin layer of the potato mixture on the pie mixture. The remaining potato mixture will be the ghosts on top of the pie. Mound the potatoes in separate piles to make the ghosts. With the back of a medium spoon sweep the potato piles upwards to make the ghosts. Press two peas for eyes in each ghost. Bake in a preheated 350 degree oven until warmed through 20-30 minutes. Remove from oven and place the parsley around the base of each ghost to make a bed of leaves.


Salad Ingredients:

  • Cauldron of Fungus (8 C lettuces)
  • 1 C blood drops (cherry tomatoes)
  • 1 C frog ears (sliced cucumbers)
  • 1 C eerie eyeballs (sliced eggs with yolks)
  • 1 C werewolf claws (green bell pepper strips)
  • 1 C mummy wrap (thin slices of white cheese)
  • ½ C Dracula Fangs (sliced almonds)


Prepare all ingredients as directed and place in separate bowls as a salad bar arrangement. Make tag for each with their ingredient name on a small card.


  • 2/3 C light oil
  • 1/3 C red wine vinegar
  • ½ T lemon juice
  • 1 ½ T ketchup
  • ¼ t paprika
  • Cayenne pepper (if you want to be really wicked)
  • Salt and pepper to taste


Place all ingredients in jar or bowl and mix. Place on salad bar with “wicked sauce” tag.



  • 20 strawberries
  • Small tube of chocolate or black icing
  • 1 strand of licorice (red or black)
  • 40 almond slices
  • 4 cheese wedges
  • 4 gummy spiders or worms


The body of the mice is the strawberry. Cut a small slice off of one side of the berry so it sits flat on the surface. The end of the berry (pointed) is the head of the mouse. The top of the berry(round) is the end of the mouse. Make eyes and nose for each mouse with the icing. Add the almond slices for ears. Take a 2-inch piece of licorice and insert in the end of the mouse to make a tail. Place 5 mice on individual dessert plates. Add a cheese wedge. Set the spider or worm on the cheese wedge.

I have always loved Halloween! Here are some fun Halloween facts and trivia I researched…

Did you know…

●      the European Immigrants brought the celebration of Halloween to America? It was a celebration of the fall harvest and they sat around bonfires and told ghost stories.

●      “It’s the Great  Pumpkin, Charlie Brown” was first released in 1966?

●      Hallowed out beets and turnips were the first Jack-O-Lanterns?

●      Vampire bats are real but they are not in Transylvania? They live in Central and South America and feed on cattle, birds, and horses.

●      Chocolate candy is the most popular Halloween treat, with “Snickers” being number 1?

●      The biggest pumpkin in the world is 1,725 pounds?

●      In a crazy survey I read, 90% of the parents admitted sneaking some of the treats from their kid’s candy bags?

●      On Halloween eve, the ancient Celts dressed up in masks and costumes so they wouldn’t be recognized as humans to the ghosts and spirits that roamed the country that night?

●      Casper, the friendly ghost, has a New York accent?

●      There are a lot of towns in the US with names that are Halloween words: Frankenstein, MO, Pumpkin Bend, AK, Pumpkin Hollow, NY, Skull Creek, NB, Tombstone, AZ, Spook City, CO, Witch Hazel, OR, Transylvania County, NC.?

Have a great Halloween! Thanks for reading. Have fun with these recipes. I turned them into a Halloween theme from some of my favorite recipes! I love being part of Amazing Kids!