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9 I Cake or squares: goblins' delight i TAKE OFF Trick or treat time if upon us once again. Tr tart lutter Cake or Pumpkin Crumb Cake Squares. By using desi (or these recipes, the tricks have been removed from the baking task, and the ease of preparation gives you extra time lor carving the Jack- o-lantern or greeting the evening's reat your family or Halloween party guests to Chocolate-Peanut Buttei Squi By using dessert mixes as the base * { I e u. WITH $2!",0,000 OF FLIGHT INSURANCE AT NO ADDITIONAL COST I 'KOVIDf l ) l ( ) YOU IHKOUGH BERGNER'S TRAVEL HEADQUARTERS V\ 11 H I \C H I ' l AN! IK KFT I 'URC HASH) MMmM Fu l ly compute r i zed Un i ted A i r l ines Apo l lo reserva t ion sys tem WJ* • A l l a i r l ines • Ad vance check - ins • Car ren ta ls U 'T ITED , Mote l reserva t ions FOR FULL DETAILS CONTACT YOUR 'NEAREST TRAVE L HEADQUARTERS bpr ing H i l l Ma i l 426-9100 j j C ^ d U f t ' t ghosts and goblins. baking tip expla: reason for turning down the sides of CHOCOLATE PEANUT BUTTER CAKE Prepare 1 package stir and frost devils food cake mix as directed ex­ cept stir ft cup peanut butter chips into batter. Bake rs directed; cool. Stir 1 tablespoon creamy peanut but­ ter into frosting; frost cake. Top each serving with a Marshmallow Ghost (below) if desired. Makes 6 servings. Marshmallow Ghosts: Cut three This lains the larae marshy allows horizontally in­ to halves; the paperboard cake pan, which ac­ companies some dessert mixes. The an is strengthened once the side are raed down, improving the height of the cake. into sugar. Flatten C with rolling pin; shape into ghost. Make eyes for ghosts by cutting small pieces of black shoestring licorice or frosting. use the, chocolate P U M P K I N C R U M B C A K E SQUARES 1 pkg. chocolate chip cookie mix Crumb Topping (below) 1 can (16 oz.) pumpkin 2 eggs 2 tbsp. orange juice 2 tsp. pumpkin pie spice Heat oven to 350*F. Grease and flour rectangular pan, 13x9x2- Inches. Knead flavor packets about 10 seconds. Reserve 1 cup cookie mix (dry) and 2 teaspoons contents of 1 flavor packet. Prepare crumb topping. Mix remaining flavor packets, re­ maining cookie mix, the pumpkin, eggs, orange juice and pumpkin pie spice. / Spread half of the mixture in pan; sprinkle with half of the crumb topp­ ing. Spread remaining mixture over crumb topping. Sprinkle with re­ maining crumb topping. Bake until golden brown and wooden pick inserted into center comes out clean, 35 to 40 minutes. Cut Into about 2-lnch squares. Makes 24 squares. CRUMB TOPPING Reserved 1 cup chocolate chip cookie mix 1 cup brown sugar, packed 2 tbsp. grated orange peel Reserved 2 tsp. flavor packet igredientsm with fork until moist and crumbly. Mix all ingredients In small bowl Kitchen witchery transforms hot dogs I r a v e l D e p t . H o u r s : M o n . - T h u r s . 1 0 : 0 0 a m - 6 : O l ) p m ; F r i . 1 0 :00am - 8 : 00pm; S a t . 1 0 : 0 0 a m - 5 : 0 0 p m . C l o s e d S u n d a y . SPECIAL BEAUTY GIFT! Lipstick, btush, mascara*. $12 cosmetic essentials FREE with perfect perm $37. FIGGIS HAIRSTYLISTS SPRING HILL MALL • ENTRANCE 2 551-1111 Play it safe this Halloween. Invite the neighborhood goblins to an old fashioned costume party. Center the fun around traditional Halloween favorites like bobbing for apples or eating dougrfnuts off of a string. When It is time to shun the masks, delight the young and the young-at-heart with this down-home harvest buffet. A little kitchen witchery transforms ordinary hot dogs into festive Halloween Corn dogs. Long a favorite at midwestern county fairs, this corn dog recipe boasts a bold, spicy flavor distinctive to the season. Coat each hot dog with a cornmeal batter enhanced with hearty deli mustard, onion salt and a dash of pepper. Fry the corn dogs just prior to serving or prepare ahead and simply pop into the oven to warm. Serve these neat-to-eat treats on wooden skewers with plenty of mustard for dipping. Keep your buffet simple yet seasonal with a Harvest Moon Salad. An easy vinaigrette dressing spiced with zippy Worcestershire sauce, celery seed and black pepper marinates this colorful vegetable ar­ ray. Even the boldest of ghosts will find this salad hard to resist. Round out your Harvest Hallo­ ween celebration with cold cider, raisins, nuts and frosted Halloween cookies. For a special Halloween favor, present a caramel apple tied with an orange ribbon to each depar­ ting gremlin. HALLOWEEN CORN DOGS 1 cup all-purpose flour ft cup yelloW cornmeal lto tsp. sugar 1 tsp. onion salt to tsp. baking powder Dash pepper 2 tbsp. shortening 1 egg, slightly beaten Bold 'n spicy mustard H cup milk OU 1 lb. frankfurters Wooden skewers Combine flour, cornmeal, sugar, onion salt, baking powder and pep­ per in large bowl. Cut in shortening until particles Bergner's Baby Registry An idea whose time haa cornel Just come in and select what Baby will need. When you regis­ ter, we'll give you a complimentary Oneida baby spoon. And later , we'll help your friends and relatives choose the perfect gift from your Registry. Come see us soon! (112) 426-9100 Spring HIM Mall are the size of coarse crumbs. Combine egg, 1 tablespoon of the mustard and milk; add to dry ingre­ dients and stir until blended. Heat 3 Inches of oil In deep saucepan to 365*F. on a deep fat fry­ ing thermometer. Dry off frankfurters with paper towels and insert a skewer into each one. Hold by skewer while spreading with batter. Push off skewers into hot oil and fry 2 to 3 minutes or until golden brown. Remove from oil and reinsert skewers. Serve with mustard for dipping. Makes 8 to 10 servings. HARVEST MOON SALAD to cup wine vinegar to cup water to cup oil 4 tsp. sugar 1 tbsp. Worcestershire sauce to tsp. salt to tsp. celery seed to tsp. pepper 3 large tomatoes, sliced 1 small cucumber, sliced 1 small red onion, sliced 2 carrots, cut into matchstick pieces Combine vinegar, water, oil, sugar, Worcestershire sauce, salt, celery seed and pepper for dressing. Pour over vegetables and marinate In refrigerator one hour. Makes 8 to 10 servings. FLUFFY PUUPKIN DESSERT 1 cup graham cracker crumbs to cup margarine, melted to cup finely chopped nuts 2tbsp.sugar ••• 2 envelopes unflavored gelatine to cup cold water 1 cup milk , 1 (7 oz.) jar marshmallow creme 1 (16 oz.) can pumpkin lto tsp. pumpkin pie spice to tsp. salt 1 (8 oz.) container (3 cups) whipped topping with real cream, thawed Combine crumbs, margarine, nuts and sugar; press onto bottom of 9- inch square pan. Bakes at 350*F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Add milk. Cool. Combine marshmallow creme, pumpkin and seasonings, mixing with wire whisk or electric mixer un­ til well blended. Gradually add gelatine mixture, mixing until blended. Chill until thickened but not set; fold in 2 cups whipped topping. Pour over crust; chill until firm. Top with remaining whipped topping. Makes 6 to 8 servings. Give pizza holiday twist with cooked egg noodles We make cake decorating easy! (Join our clasM* and •••!) • Surprise your friends and family by decorating cakes for birthdays and all occasions. • You'll learn the easy Wilton method way in only 5 weekly 2-hour classes • Personal attention from skilled instructors makes it easy! • SIGN UP TODAY! $ 15 fee (supplies extra). Class schedule: m Classes •tart Monday, Nov. 7 Tuesday, Nov. 8 Wednesday, Nov. 9 Thursday, Nov. 10 Friday, Nov. 11 Saturday, Nov. 12 Brickyard 746-1550 6:30-8:30 PM 6:30-8:30 PM Ford City 581-6600 6:30-8:30 PM 6:30-8:30 PM 6:30-8:30 PM" 6:30-8:30 PM Fox Valley jfcjg *39-6:30 PM 6:30-8:30 PM" 1QAM-NO0N Golf Mill 200-8888 6:30-8:30 PM ^ 6:30-8:30 PM 6:30-8:30 PM" Joliet Mall 439-1400 6:30-8:30 PM 6:30-8:30 PM Lakehurst 473-0300 6:30-8:30 PM 6:30-8:30 PM 6:30-8:30 PM" Lincoln Mall 481-1400 6:30-8:30 PM 6:30-8:30 PM" 6:30-8:30 PM Marquette Mall 879-7361 6:30-8:30 PM N. 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A* crust of cooked egg noodles la topped with a savory meat sauce, seasoned perfectly with onion-mushroom soup mix. When decorated as a happy face, this pizza will shout "Happy Hallo­ ween." JACK-O-PIZZA 8 ozs. pkg. fine egg noodles to lb. ground beef l can (16 oz.) tomato puree 1 envelope onion mushroom soup mix to tsp. oresano to tsp. garlic powder 3 eggs, beaten 1 pkg (8 oz.) mozzarella cheese, shredded Green pepper garnishes Preheat oven to 350'F. Cook noodles according to package directions; drain. Reserve to eup for garnish. , Meanwhile, In medium skillet, brown ground beef; drain. Stir in tomato puree, onion-mushroom soup mix, oregano and garlic powder. Simmer covered, stirring occa­ sionally, 20 minutes. In large bowl, combine noodles, eggs and 2 cup cheese. Press mix­ ture evenly into greased 12-lnch piz­ za pan. Bake 20 minutes or until lightly browned. Spoon sauce mixture onto crust. Garnish pizza to form "face" as follows: use remaining cheese and green pepper for eyes, mouth and nose, and reserved noodles for hair. Bake an additional 10 minutes or un­ til heated through. Makes about 8 servings. Buyers view luxury bedroom made entirely of synthetics DALLAS (UPI) - T h e f i r s t l u x u r y bedroom to be design- A touch of drama. For those special occasions. A one-piece peplum dress lavished with tiny crystal pleats all over. And accented with a wide satiny belt. Stunning black or regal royal in misses sizes. *1983 J. C Pennty Company. Inc ed and furnished en­ tirely with synthetics was shown to buyers at t h e D a l l a s T r a d e Center in July 1983. L i n d a B l a i r , a Scarsdale, N.Y., In­ t e r i o r d e s i g n e r , created the project for the Society of the Plastics Industry. . She outfitted a 1,600- square-foot room with iroducts from 37 dif­ ferent national brand manufacturers. 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