Halloween is a magical time. Children get to dress up as their favourite characters and trick-or-treat throughout their neighbourhood, which for one night is transformed into a land of make-believe.
We must be aware, however, that the weather, the excitement, the darkness, the props and costumes can create dangerous situations.
Children suffer a variety of injuries during Halloween. Common causes include falls, contact with motor vehicles, burns, eye injuries from sharp accessories for costumes and poisonings from tainted treats.
Tips for parents
and children:
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- Choose a route for trick-or-treating before Halloween night.
- Have your child eat before they leave the house. This will discourage them from eating any treats before an adult inspects them. Carrying a water bottle will help those who get thirsty.
- Do not trick-or-treat alone. Young children under nine years should be accompanied by an adult. Older children can go in a group.
- Set a time for children to return home.
- Have children wear non-toxic face paint or cosmetics rather than masks that interfere with their vision.
- Costumes and footwear should fit properly. To avoid tripping, costumes should not be too loose or too long. Have children wear comfortable and well-fitting footwear.
- All costumes, wigs and hats should be made of fire-resistant materials.
- Children should not play near lit jack-o’-lanterns.
- Never allow children to carry sharp, dangerous props such as knives or swords. These could cause injuries in a fall. If necessary, use props made of soft, flexible material.
- Children should carry a flashlight to light their way.
- Ensure children stay in well-lit areas and only visit houses with the outside light on.
- Be visible. Children should wear light or bright coloured clothing. Reflective tape can be added to costumes and bags.
- Children should always walk on sidewalks. Never walk on the road or across yards. Do not take short cuts across yards, alleys or parks.
- Check for punctures or holes in the wrapping of treats. Discard any homemade or unwrapped treats that look suspicious.
- Do not give choking hazards such as small toys or hard candies to young children. Try to think of more healthy treats like juice boxes made with real fruit juice, sugarless gum or small Halloween activity books.
For more information, contact: Stollery Children’s Health Centre, 780-407-7250 and Alberta Children’s Hospital, 403-229-7833.
A is for apple
I recently saw a great Halloween decorating idea that I wanted to share. To go along with the traditional carved pumpkins, white sheets hanging from trees, ornamental corn, gourds and acrylic spider webs, simply fill a clean pail or large bowl with water and combine floating votive candles with apples.
Place so that children cannot touch and do not bob for the apples if you want to keep your hair. The beauty of this is that we can eat the apples when the parties are over.
The British Columbia Tree Fruit organization recommends washing the apples with a commercial fruit cleaner and not a dishwashing detergent. If some of the wax remains on the apple, do not worry because the council has assured me it is not harmful to eat.
According to a recent study in the journal Nature, an extract of fresh apples contains an amount of antioxidants equivalent to 1,500 milligrams of vitamin C.
Shrimp dip
Start an autumn meal with this appetizer that I enjoyed as a child. It is a great way to get kids to eat their vegetables.
8 ounces cream cheese 250 g
1 small onion, diced
2 tablespoons ketchup 30 mL
2 tablespoons 30 mL
worcestershire sauce
2 tablespoons 30 mL
mayonnaise
1 can medium shrimp, 106 g
drained
In a food processor or with a beater, blend the ingredients. Serve with raw vegetables.
Chill until serving, and do not leave unchilled for an extended period of time.
This chicken pasta casserole is the main course.
8 ounces fettuccine 250 g
or pasta of your choice
21/2 quarts boiling water 3 L
1 tablespoon oil 15 mL
2 teaspoons salt 10 mL
4 cups cooked chicken 1 L
or turkey
1 cup sliced 250 mL
mushrooms
1 10-ounce can cream 284 mL
of mushroom soup
1 cup sour cream 250 mL
1/4 cup chopped green 50 mL
onion
3 tablespoons white 45 mL
wine or apple juice
1 teaspoon salt 5 mL
1 cup grated medium 250 mL
cheddar cheese or marble
Cook pasta in boiling water, oil and two teaspoons (10 mL) of salt in an uncovered pot for approximately 10 minutes. Drain and place in a greased three quart (three L) casserole. Spread the chicken and mushrooms over the pasta.
Mix the soup with the sour cream, onion, wine and one teaspoon (five mL) salt and pour over the chicken and mushrooms.
Sprinkle cheese over the mixture and cover. Bake at 350 F (180 C) oven for 30 minutes. Uncover and bake an additional 10 minutes. Serves up to eight.
Soft sandwich rolls
To accompany the main course I have included a recipe that was featured in the January-February 2000 issue of Quick Cooking magazine. I clipped and tried the buns and have been making them ever since.
11/4 cups warm milk 300 mL
1 egg, beaten
2 tablespoons butter 30 mL
or margarine, softened
1/4 cup sugar 50 mL
3/4 teaspoon salt 3 mL
33/4 cups bread flour 925 mL
11/4 teaspoons active 6 mL
dry yeast
1 tablespoon butter 15 mL
or margarine, melted
In the bread machine pan, place the first seven ingredients in order suggested by the manufacturer. Select the dough setting. Check the dough after five minutes of mixing and add one to two tablespoons of water or flour if needed. When the cycle is complete, turn the dough onto a lightly floured surface and punch down.
Divide the dough in half. Roll each portion to 3/4 inch (two cm) thickness, cut with a 21/2 in. (6.5 cm) biscuit cutter. Place on lightly greased baking sheets.
Brush tops with melted butter.
Cover and let rise in a warm place until doubled, about one hour. Bake at 350 F (180 C) for 10-15 minutes or until lightly browned. Yield 11/2 dozen.
Giggly orange dessert
For children, a fun dessert that is the colour of autumn and the Halloween season.
1 10-oz. can mandarin 284 mL oranges
2 pkges. orange jelly 85 g
powder
2 cups boiling water 500 mL
1 pint orange sherbert 500 mL
Drain the can of oranges, reserving the juice. Add enough water to the juice to measure one cup (250 mL). Refrigerate the oranges.
In a large bowl, dissolve gelatin in boiling water. Stir in reserved juice. Add sherbet, stirring until dissolved. Refrigerate for one hour or until thickened.
Keep 10 orange segments refrigerated for garnish. Fold remaining oranges into jelly mixture, then cover and chill overnight.
Before serving, garnish with reserved oranges.
Yield: 10 half-cup (125 mL) servings. This recipe was originally from Light and Tasty magazine, which is one of my favourites.
Spicy pumpkin dessert
11/2 cups finely 375 mL
crushed gingersnaps
1/4 cup butter or 50 mL
margarine, melted
1/2 teaspoon ground 2 mL
cinnamon
1/4 teaspoon ground 1 mL
nutmeg
Filling:
2 pkg. 3.4-ounce 92 g
instant vanilla
pudding mix
11/3 cups cold milk 325 mL
1 14-oz.can pure 398 mL
pumpkin
11/2 teaspoons ground 7 mL
cinnamon
1/2 teaspoon each 2 mL
ground nutmeg, ginger
and cloves
3 cups whipped 750 mL
topping
Combine the first four ingredients and press into the bottom of a greased 13 x 9 in. (22 x 24 cm) baking pan. Bake at 350 F (180 C) for eight minutes and cool.
Filling: Beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg. Mix and fold in two cups (500 mL) of the whipped cream. Pour over the crust.
