If you're planning a before- or after-Trick or Treat party for All Hallows Eve, here's some recipes for you to brew up. And to get things started, how about a main course that features MUNSTER (meunster) cheese!
Easy Munster Chicken
Boneless Chicken breasts
Seasoned bread crumbs
Muenster cheese -- sliced
Wine or non-alcoholic wine
For 2 adults, use 3 breasts and cheese slices. Maybe about 1/3 cup crumbs and less than 1/4 cup wine. No specific wine was mentioned, but non-alcohol wine could be used.
Using a meat mallet or heavy cup, pound the chicken to flatten somewhat. Heat oven to 325°. Dredge chicken with crumbs. Place in baking dish single layer. Sprinkle with about 1 to 2 tablespoons wine then bake for 20 to 30 minutes. Take chicken out and place a slice of cheese on each piece of chicken.
Sprinkle with 2 to 3 tablespoons wine. Turn oven up to 350° and bake another 20 to 30 minutes. You won't believe how good this simple dish is!
Munster Chicken #2
6 to 8 chicken breast halves, boneless
salt and pepper, to taste
2 eggs, well beaten
3/4 c. flour
3/4 c. bread crumbs
Vegetable oil
1/2 lb. sliced Muenster cheese
1/2 c. butter
2 T. chopped fresh parsley
1 tsp. dried marjoram
1/2 tsp. dried leaf thyme crushed
1/2 c. sherry
Combine flour and bread crumbs in a wide bowl or bag for dredging chicken. Sprinkle chicken with salt and pepper. Dip each piece in beaten egg, then dredge in the flour and bread crumbs mixture. Heat oil in skillet, enough to cover bottom of skillet.
Brown chicken on all sides. Place browned chicken in a single layer in a baking dish; top with Muenster cheese slices. In a small sauce pan, combine butter, herbs, and sherry; cook over low heat until butter is melted. Pour butter mixture over the chicken. Bake uncovered at 350° for about 30 minutes, or until chicken is tender. Serves 6.
Chicken with Munster cheese #3
4 chicken breasts
2 eggs
1-2 c. seasoned bread crumbs
2 T. butter
1/3 c. white wine
1/2 lb. sliced mushrooms
6-8 slices muenster cheese
Cut up chicken breast in bite sizes pieces. Beat 2 eggs. Soak chicken for 1 hour hour in refrigerator.
Drain chicken after done soaking, and coat in seasoned bread crumbs. Brown in butter (not oil).
Spray 9x13 pan and put chicken in, add white wine. Cover with mushrooms. Top with sliced cheese. Bake at 350 covered with foil for 15 minutes. Bake uncovered for additional 15 minutes. Serves 6-8.
Spinach Munster (Muenster) Quiche
8 ounces Muenster cheese, sliced 2 (10 ounce) packages frozen chopped spinach, thawed and drained 2 eggs 1/3 cup grated Parmesan cheese 1 (8 ounce) package cream cheese, softened salt and pepper to taste garlic powder to taste 4 ounces Muenster cheese, sliced
Preheat oven to 350°. Line a quiche dish or 9 inch pie pan with the 8 ounces of Muenster cheese slices. Carefully press all of the water out of the spinach and place it in a large mixing bowl. Add eggs, Parmesan cheese, cream cheese, salt, pepper and garlic powder; stir well. Spoon mixture into pan and top with remaining cheese slices.
Bake in preheated oven for 35 minutes and allow to set up for 10 minutes before serving. Decrease oven temperature by 25 degrees if using glass pie dish.
Pumpkin Bisque
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
4 c. light vegetable stock, chicken stock or water
2 tomatoes, chopped
2 bay leaves
1/2 tsp. nutmeg
2 c. pumpkin purée
salt and pepper to taste
1 c. heavy cream
Sauté onions, celery, and garlic in butter. Add stock, tomatoes, bay leaves and nutmeg. Cook until vegetables are very soft. Strain and reserve liquid. Purée vegetables with some liquid and strain through a sieve. Combine liquid, puréed vegetables, and pumpkin; heat. Add cream and season with salt and pepper.
Graveyard Goulash
(A warming Hungarian-style casserole of tender pieces of beef in a paprika and pepper sauce with a delicious sour cream topping)
1-1/2 lbs. lean beef, cut into cubes
1 lb. tomatoes, skinned and chopped
2 oz. beef stock
salt and pepper
2 oz. butter
2 onions, sliced into rings
1 tbsp. paprika
fresh parsley, chopped
5 oz. sour cream
Melt the butter in a stewpan then add the beef. Fry for 6-8 minutes, or until the meat is evenly browned and sealed.
Add the onions and season to taste with salt, pepper and paprika.
Blend in the tomatoes and stock then cover and simmer gently for 1-1/2 to 2 hours, or until the beef is tender, adding a little stock if necessary
Top with sour cream, garnish with fresh parsley and serve. Serves 4.

Spicy Shrimp Skewers
Salt and ground black pepper
Chopped fresh mint, for sprinkling
Sweet chili sauce, for dipping
Grated zest of 1/2 lime and juice of 1 lime
1 garlic clove, crushed
1 tsp. grated fresh root ginger
16-20 raw tiger shirmp, peeled and deveined
Soak twelve short bamboo skewers in water for 10 to 20 minutes. Mix the ginger, garlic and lime zest and juice in a large bowl and season with salt and pepper. Add the shrimp, toss to coat them in the seasonings, and cover. Chill for about 5 to 10 minutes.
Preheat the broiler, or heat a ridged griddle pan. Thread the shrimp lengthwise onto the end of each skewer. Arrange the shrimp on the broiler pan or griddle and cook for about 1 minute on each side, until pink and cooked throughout.
Transfer the cooked shrimp to a platter and sprinkle with mint. Serve immediately, with the chili sauce for dipping.
With fresh, zesty flavor, these simple skewers make a great informal appetizer to serve with drinks. For a more formal first course, serve the skewers on a lightly dressed salad.
Black Widow Fizz
1-1/2 lbs. cooking apples, peeled and cored
2 (16 oZ) bottles of ginger ale
1 lemon
6 oz sugar
Slice the apples and put in a saucepan with half a pint of water and sugar.
Peel the lemon thinly then add the rind together with the strained lemon juice to the saucepan.
Cover the pan and cook gently over a low heat until the apples soften.
Remove the lemon rind from the saucepan then sieve the apple mixture and allow to cool.
Chill the juice and pour into a flask or shaker>
Give the apple juice a good shake then pour into chilled glasses and top up with ginger ale. Serves 6-8.
Transylvania Punch
2 c. water
1 (3-oz) package cherry-flavored gelatin
4 (12-oz) cans lemon-lime carbonated beverage or ginger ale, chilled
In a medium saucepan bring 2 cups water to boiling. Transfer to a bowl. Add gelatin and stir until gelatin is dissolved. Cover and chill 4 hours or overnight.
To serve, pour about 1 cup of ginger ale into a glass. Add a spoonful of the chilled gelatin. (Gelatin should float atop beverage.) If desired, stir together just before drinking. Makes 6 servings.

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