Witch's Fingers
2 Unit 8.2 Oz Seapak Tempura Shrimp
1 Item Red Bell Pepper
Dragon Tails
1 lb Fresh Asparagus Spears
2 tbsp. Olive Oil
1 Dash Garlic Salt
Pumpkin Soup
15 oz Pumpkin Puree
1 Unit 14.5oz Low Sodium Chicken Broth
1 C Half & Half
2 tbsp. Brown Sugar
1 tsp. Nutmeg
1/8 tsp. Garlic Salt
1 Dash Cinnamon


Witch's Fingers PREHEAT oven to 450°F. BAKE Tempura Shrimp for 12 to 14 minutes according to package instructions. CUT top and bottom off bell pepper. Remove and discard seeds and membranes. Cut pepper into 1/2 inch strips. Then CUT strips into pieces approximately 1 inch long. At one end of the strips cut a point. At the opposite end cut the end so that it tapers for easy insertion into the shrimp. When shrimp are fully cooked remove from oven. CUT off the tails and discard. On the opposite end of the shrimp cut a slit to INSERT the bell pepper "finger nail." SERVE with dipping sauce (included in package).
Dragon Tails (roasted asparagus) CUT the tough ends off the spears and place in a baking dish. SPRINKLE with olive oil and STIR the asparagus until coated. ARRANGE the asparagus in a single layer in the baking dish. SPRINKLE lightly with garlic salt. BAKE for 9-10 minutes at 450F or until desired level of tenderness.
10 Minute Pumpkin Soup POUR pumpkin puree, chicken broth, half and half, brown sugar, nutmeg, garlic salt and cinnamon into a medium sized pot. Turn heat onto medium high. WHISK ingredients together until fully incorporated. STIR occasionally until soup starts to simmer. Then turn heat down to low and let simmer for 4 minutes or until ready to serve. SPOON soup into bowls.
4 Servings