Bone appetite!: Halloween cooking with BMO
Pumpkin spice latte is so-oo 2024! Leave the PSL behind this year and join us as we take a look at some vintage, autumn-inspired recipes, transcribed directly from the bank’s Staff Magazine.
In addition to providing important updates about the bank to employees, which included new services offered and the appointments and transfers of employees, the Staff Magazine often featured general interest articles, including recipes that could be used at home or at staff parties.
Here are two super spooky recipes from October 1957 that will help you get into the Halloween spirit!
Ghost Burgers (Cheese ‘n Pizza on Buns)
1 cup (1/2 pound) ground beef
2 tablespoons finely chopped onion
1/3 cup tomato paste
½ teaspoon salt
¼ teaspoon oregano
6 hamburger buns
12 slices Canadian processed cheese
Combine ground beef, onion, tomato paste, salt, and oregano to make pizza mixture. Spread 2 tablespoons of pizza over cut side of each bun half. Place buns on a cookie sheet and brown in a hot oven (400°F) for 12 to 15 minutes.
Cut smiling faces in cheese slices (just as you do in your Jack-O-Lantern), using tiny cutters or a paring knife. Place a “cheese face” slice over browned meat on each bun. Return to oven for one or two minutes, just until the cheese starts to soften. (Keep faces intact.)
Or try this very special apple tart, with a Jack-O-Lantern face. The crust is flaky and easy; the whole thing is baked on a cookie sheet.
Apple Tart with a Jack-O-Lantern Face
Flaky Pastry
2 1/4 cups sifted enriched flour
1 teaspoon salt
¾ cup Crisco
5 tablespoons water
Start heating oven to 425°F. In bowl, mix flour and salt. With pastry blender or two knives, cut in Crisco until pieces are size of small peas. Mix 1/3 cup of this Crisco flour mixture with water. Add to remaining Crisco flour mixture. Mix and shape dough into ball; divide into two parts.
Apple Filling
2 cups finely diced pared apples
1 cup snipped shredded coconut
1/2 cup light or dark raisins
1/2 cup brown sugar, packed
1/2 cup granulated sugar
grated rind and juice of 1 lemon
1 egg
2 tablespoons Crisco
light cream
On lightly floured surface, roll one part of dough into 12″ circle; place on cookie sheet.
Roll other part of dough into 12″ circle.
Combine apples, coconut, raisins, sugar, lemon rind and juice. With fork, beat egg; beat in Crisco; stir into apple mixture. Spread pastry circle on cookie sheet with apple mixture, keeping it away from pan edges. Lay other pastry circle on top. Seal 2 edges together, then press with fork. Make pumpkin face cutting out 2 rounds for eyes, triangle for nose and half moon for mouth. Brush with cream. Bake 45 minutes or until lightly browned.