Made With Love

Faulkner: Just try to keep goblins out of the kitchen while you're cooking

Ervena Faulkner
Ervena Faulkner

Halloween kicks off the holiday season with many people decorating the outsides and insides of their homes with a spooky theme.

I enjoy buying little goodies to give out to trick-or-treaters. And I love to answer the door when the young ones come knocking. It brings out the child in me, and staying "forever young" is never a bad thing.

I've decorated our home with a bit of orange, mostly on our tables and in our candy dishes. I'm also focusing on Halloween-themed foods.

With Halloween comes the beginning of a very busy time for me. I can't even juggle two oranges, never mind the number of tasks I must complete before Christmas. I try to stretch more time out of every day, but it's difficult. I also must get my rest.

Right now I'm updating my mailing list for cards. It's quite a job. So much changes in the course of a year.

During these busy months, I like to plan meals that yield a lot of servings. Pairing leftovers with a salad later in the week is a smart way to stay organized, and it saves me time.

I only need to make sure I have a well-stocked pantry and freezer -- and that no goblins sneak in the kitchen for a taste before my meals are ready.


2- to 4-pound boneless top round roast

1 cup beef broth

1 quart jar canned tomatoes

1 large onion, sliced

1 green pepper, chopped

1 stalk celery, chopped

2 cloves garlic, minced

6 medium-sized white potatoes

3 carrots, cut into chunks

salt and pepper to taste

In Dutch oven, brown roast on all sides, using just enough oil to keep the roast from sticking Add broth and cook three hours or until the meat is tender. Add canned tomatoes, along with onion, green pepper, celery and garlic. Allow vegetables to cook until fork tender, adding extra liquid if necessary. At end, add salt and pepper. Serve hot.

Source: Ervena Faulkner's personal files


2 cups Great Northern Beans, cooked

2 small zucchini, quartered lengthwise and sliced

1/4 pound green beans, thinly sliced

2 oz. fresh Parmesan cheese

1/2 cup fresh basil leaves torn

grated zest and juice of 2 lemons

1 tablespoon olive oil

salt and pepper

In medium bowl, place cooked Great Northern Beans, zucchini, green beans, Parmesan cheese, basil, lemon zest and juice, oil. Season with salt and pepper. Toss to combine. Ready to serve.

Source: Ervena Faulkner's personal files


1 egg

1 can pumpkin

3/4 cup sugar

3 teaspoons pumpkin pie spice

1/2 teaspoon salt

3 1/2 cup Cool Whip

1 graham cracker crumb crust

Beat egg slightly in large bowl. Blend in pumpkin, sugar, spice, salt, and Cool Whip. Spoon into crust and freeze until firm, 4 to 6 hours or overnight.

Source: Ervena Faulkner's personal files

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition.

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