{yummy}

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I know Halloween is over but I thought I'd share these with you.

Melon carving is customary in many Asian countries. I love to go to the Thailand tent at the Heritage Festival to see their carved masterpieces. It's amazing what some people can do.
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Good Housekeeping magazine.
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Martha and her crew came up with the idea of glittering pumpkins. I like the plum colored one at the back.
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Martha's people make the fanciest, most creative pumpkins.
www.marthastewart.com
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Then I thought it's time for another recipe. Nothing gourmet about this recipe but it's one of those great easy & fast-to-make everyday supper recipes.
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RICE & CHICKEN BAKE
2 cans cream of chicken soup (284ml/10oz each)
2 cups (5dl) water
1 1/2 (3 3/4dl) cups rice
Club House's roasted garlic & peppers spice mix (or something similar)
salt & pepper
3-4 boneless, skinless chicken breasts
paprika
Mix the first five ingredients together in a 9 x 13" baking pan (appr. 23cm x 32cm). Cut the chicken in big pieces and place on top of the soup mixture. Sprinkle with paprika. Cover with foil and bake in 375F/190C oven for an hour. Uncover. Top with shredded cheese and bake few more minutes until the cheese is melted.
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I don't have amounts for the spices. I like to use lots in my cooking. I never measure spices, just sprinkle them on until I think there's enough. :) Experiment with different spice mixes. This is the kind of recipe that can be made to match any taste buds. Also, make sure you start making this recipe an hour and a half before supper time.
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