8 portions
*1(12-ounce) package squid ink fettuccine
*Salt
*6 eggs
*1 cap canned, diced beets
*8 ounces frozen, thawed, and cooked squid rings
*1/2 cup diced chedder cheese
*1/3 to 1/2 cup olive oil
*3 to 4 tablespoons red wine vinger
*1/2 teaspoon pepper
*1/2 teaspoon crushed, dried tarragon
*1/4 teaspoon crushed, dried thyme
Cook pasta in boiling water until just tender. Drain & set aside. Place eggs in pot with water, cover. Bring to a boil. Reduce heat to low and simmer 5 mintes. Remover from heat &hold eggs under cold running water. Peel & place in a bowl with chopped beets, stirring to tint eggs red. To serve, place pasta in a large bowl. Add eggs, beets, squid rings, and cheese. In a cup, stir together oil, vinegar, 1 teaspoon salt, pepper, tarragon, & thyme. Stir well Just before serving pour dressing over pasta. toss gently but well.
Halloween Canapes
20 portions
*10 slices white bread
*1 (8 ounce) jar tapenade (a paste made of anchovies, capes, & olives, available in gourmet groceries)
*2 carrots
Remove the crust from the white bread. Use a 2-ince cookie cutter to cut the bread into 20 rounds. Spread 1/2 tablesspoon tapenade on each round of bread. Slice the carrits into rounds and place a carrot round on each canape. Top the canape off with a dollop of tapenade.
To turn toothpicks into witches' broomsticks, wrap black raffia around the toothpicks, and fasten with a piece of plastic wire.
