Cauldron Of Chili With Spider Bread Recipes

CAULDRON BREAD BOWLS

Steps:

• 1. In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
• 2. Heat water, molasses and oil to 120°F-130°F. Add to dry ingredients; beat until smooth.
• 3. Stir in enough remaining all-purpose flour to form a soft dough.
• 4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide the dough into eight portions; shape each into a ball.
• 5. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375°F for 20 minutes or until golden brown.
• 6. Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each bowl with about 1/2 cup chili. Serve bread tops on the side if desired.

CAULDRON OF CHILI WITH SPIDER BREAD

Steps:

• In a 12-inch skillet, cook ground beef and onions over medium-high heat for 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked.
• Stir in tomatoes, chili beans and corn. Heat to boiling, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally.
• Meanwhile, heat oven to 375 degrees F. Unroll dough and separate at perforations into 12 breadsticks. Cut 4 of the breadsticks in half lengthwise, shape into 8 coils on ungreased cookie sheets.
• Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips. Cut each in half crosswise, making 48 short strips. Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to resemble spider legs or place a small piece of crumpled foil under 3 legs to make them stand up in the center.
• Brush spider breads with beaten egg white and sprinkle with Italian herbs. Place 2 olive slices on each to resemble the eyes.
• Bake for 12 to 15 minutes, or until spider body and legs are light golden brown.
• Top individual servings of chili with cheese, and serve with warm spider bread.

WITCH'S CAULDRON TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. , Drain tortellini; add to cheese mixture and toss to coat. Serve warm or refrigerate until chilled.

CAULDRON OF CHILI WITH SPIDER BREADS

Steps:

• In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes, chili beans and corn.
• Heat to boiling.
• Reduce heat to medium-low; simmer uncovered 20 minutes, stirring occasionally.
• Meanwhile, heat oven to 375°F Unroll dough; separate at perforations into 12 breadsticks.
• Cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils.
• Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips.
• Cut each in half crosswise, making 48 short strips.
• Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to look like spider legs, or place crumbled small piece of foil (about 3x1/2 inch) under 3 "legs" to make them stand up in center.
• Brush breads with beaten egg white.
• Place 2 olive slices on each to look like eyes.
• Bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown.
• Top individual servings of chili with cheese; serve with warm spider breads.