Post by Shawnee on Aug 23, 2012 2:13:44 GMT -5
Pumpkin Pancakes
Serving Size: 6 pumpkin heads.
Ingredients:
* 2 cups Bisquick
* 2 tablesthingys Brown sugar - packed
* 2 teasthingys Cinnamon
* 1 teasthingy Allspice
* 1 1/2 cups Evaporated milk
* 1/2 cup Solid pack pumpkin
* 2 tbs Vegetable oil
* 2 Eggs
* 1 teasthingy Vanilla
Directions:
In a large mixing bowl, combine the bisquick, sugar, cinnamon and allspice. Add the evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) onto a heated, lightly greased griddle. Cook until the top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey.
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Diaper Dump Porridge
Serving Size: 4 hungry dumpers.
Ingredients:
* 1 can beef broth (10 oz)
* 1 Tube refrigerated biscuits
* 1 can chicken broth (10 oz)
* 2 saucepans
Directions:
Pour the beef broth into a saucepan. Set aside and don't add any water. Remove the biscuits from the tube, seperate them and carefully cut each one in half. Then, using clean hands, sculpt the biscuit pieces into "dump" shapes. Add the dumps to the beef broth. With an adult's help, place the dumps and broth over medium heat and cook until the mixture comes to a boil. Turn the heat to low, cover the pan with a lid and simmer for 15-20 minutes. Carefully check the broth level often. Pour the chicken broth (diaper fluid) and one can water into a second saucepan. With a slotted sthingy, carefully transfer the cooked dumps from the beef broth and place in the chicken broth pan. Heat chicken broth according to the directions on the can.
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Pumpkin Bread Pudding
Serving Size: 6 pumpkin loafers.
Ingredients:
* 6 plain croissants, cubed and toasted
* 1 lb pumpkin puree
* 1 cup milk
* 1/2 cup cream
* 1/8 cup molasses
* 1 cup brown sugar
* 2 eggs
* 1 1/2 teasthingys cinnamon
* 1 teasthingy vanilla
* 1/4 teasthingy salt
* 1/2 cup sugar
Directions:
Pre-heat oven to 350° F. Combine all ingredients, adding bread last. Sprinkle a little brown sugar and butter on top and bake, uncovered for 15 minutes. Serve warm or chilled.
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Irish Potato Griddle Cakes
Serving Size: 8 griddle geeks.
Ingredients:
* 1/2 lb raw potatoes
* 1/2 lb mashed potatoes
* 1/2 lb plain flour
* milk
* 1 egg
* salt and pepper
Directions:
Grate or shred the raw potatoes and mix with the cooked mashed potatoes, and add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter of a consistency that will drop from a sthingy. Drop by tablesthingyfuls onto a hot griddle or frying pan, and cook over a moderate heat for 3-4 minutes on each side. Serve with a tart applesauce, or with sausage, bacon, eggs, and fried bread.
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Fungus Among Us Salad
Serving Size: 6 Fungi Fanatics
Ingredients:
* 9 oz Frozen creamed spinach
* 1/2 Iceberg lettuce
* 4 Carrots
* 2 Cucumbers
* 2 Tomatoes
* 6 Radishes
* 2 Red onions
Directions:
Prepare the creamed spinach in a saucepan according to the directions on the package and let cool in the refrigerator for 30 minutes. Wash the lettuce, carrots, cucumbers, tomatoes and radishes in cold water. Pat the lettuce dry with paper towels, tear it into pieces and place it in a salad bowl. Peel the carrots, cucumbers and onions, then slice all of the vegetables into small pieces. Add to the salad bowl. Pour the cooled creamed spinach (fungus) into the salad bowl and toss.
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Roasted Pumpkin and Sweet Potato Soup
Serving Size: 4 roasted sweeties.
Ingredients:
* 1 sugar pumpkin, approximately 1-2 pounds
* 1 medium sweet potato
* 2 1/2 cups chicken stock
* 2 shallots, diced
* 1 teasthingy cayenne pepper
* 1 teasthingy curry powder
* 1 teasthingy turmeric
* 1 tablesthingy pumpkin pie spice
* 1 teasthingy salt
* 1 teasthingy fresh ground pepper
* 1 tablesthingy vegetable oil
Directions:
Preheat oven to 400 degrees. Slice pumpkin in half and remove the seeds and strings. Season with salt and freshly ground pepper to taste, and wrap in aluminum foil. Use a fork to create vent holes all around the sweet potato. Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet. Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork. Remove the pumpkin and sweet potato from the oven and allow to cool.
Remove the skin from the shallots and dice them finely. Heat the vegetable oil in a saute pan over a medium flame. "Sweat" the shallots by covering with foil and then topping the pan with a close-fitting lid. After 1-2 minutes, remove the cover and foil, and add the curry powder. Saute for an additional minute, then remove from heat. Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor. Add the curried shallots, the remaining spices, and one cup of the chicken stock. Puree until smooth. Thin with the remaining chicken stock until the desired consistency is reached. Serve hot, garnished with chervil, if desired.
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Dead Sea Soup
Serving Size: 4 soupy ghouls.
Ingredients:
* 1 Celery heart with whitish leafy stalks
* 1 sm Jar artichoke hearts
* 1 can (10 1/2oz) chicken with rice soup
* 1 cup Fish shaped crackers
* Blue and green food coloring
Directions:
With an adult's help, chop the celery heart into small pieces. Using clean hands, pull apart the surrounding whitish leafy stalks, leaving them long and stringy; these celery pieces will be your seaweed. Set aside. Drain the jar of artichoke hearts and cut into the size of a penny. Prepare soup according to directions. Add the celery and artichokes and heat until soup comes to a boil. Turn heat to low and carefully add two or three drops each of green and blue food coloring until the soup reaches an appropriately murky seawater color. Carefully ladle the hot soup into individual bowls and sprinkle a quarter cup of crackers on top of each one. Encourage some of the floating celery seaweed to hang over edge of bowls and serve.
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Hearty Halloween Soup
Serving Size: 8 hungry heart stoppers.
Ingredients:
* 1 lb Ground turkey
* 1 c Chopped onion
* 1 c Celery - diced
* 2 Cloves garlic - diced
* 6 c Water
* 1 Cube vegetable (beef or chicken bouillon)
* 1 c Red potatoes - diced
* 1 Bay leaf
* 1/8 ts Basil
* 2 tb Parsley - chopped
* 1/2 ts Thyme
* 6 Tomatoes - diced
* 1 c turkey gravy
* 2 c Vermicelli
Directions:
Need a big pot or kettle. Place everything except vermicelli in the kettle and simmer 1 hour. Add vermicelli and simmer until cooked.
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Brain Cell Salad
Serving Size: 6 psycho surgeons.
Ingredients:
* 1 pk (6oz) blueberry jello mix
* 1 ct (16oz) small curd cottage Cheese
* 1 can (16 1/2oz) blueberries in syrup OR 3/4 c Frozen blueberries-thawed
* Blue food coloring
Directions:
With an adult's help, prepare jello according to package directions. Chill 4-5 hours or until firm. Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the cottage cheese a nice grayish color when blended.
To serve salad, place a few sthingyfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve.
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Witchie's Frog Eye Salad
Serving Size: 25 warthogs.
Ingredients:
* 1 cup sugar
* 2 teasthingys flour
* 1/2 teasthingy salt
* 1 3/4 cup pineapple juice
* 2 eggs - beaten
* 1 tablesthingy lemon juice
* 3 quarts water
* 2 teasthingys salt
* 1 teasthingy cooking oil
* 1 package Acini de Pepe (A type of pasta) - you can always substitute
* 3 cans mandarin oranges (11 ounce each) drained
* 2 cans crushed pineapple (20 ounce each) drained
* 1 carton Cool Whip (12 ounce)
Directions:
Combine sugar, flour, 1/2 teasthingy salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2 teasthingys salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe, mix lightly but throughly. Refrigerate over night, in an air tight container. Add remaining ingredients, mix lightly, but throughly - (Use a very large Tupperware bowl with a lid) and chill. Salad may be refrigerated as long as a week in air tight container. May add a package of colored marshmallows.
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Creepy Coleslaw
Serving Size: 2 salad sickies.
Ingredients:
* 1/2 small white cabbage
* 275 g carrots
* 1 (411 g) can apricot halves, drained and halved
* 275 g red seedless grapes
* 100 g seedless raisins
* 450 ml mayonnaise
* 2 tablesthingys roasted peanuts
Directions:
Shred cabbage very finely and place in a large bowl. Peel and grate carrots and mix with the cabbage. Add the apricot quarters, grapes, raisins, peanuts and mayonnaise. Toss well together. Chill until required.
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Crudites With Vomit Vinaigrette
Serving Size: 6 crude ghosts. Recipe by: Lucy Munroe.
Ingredients:
* Cherry tomatoes
* Carrots - peeled
* Zucchini
* Celery stalks
* Radishes
* Mushroom caps
* 2 c Cottage cheese
* 1 Onion soup mix
* 1/4 c Milk
* Yellow food coloring
Directions:
Rinse the vegetables in warm water, except the mushroom caps. Wipe those gently with a damp paper towel. Then slice the carrots, zucchini and celery into thin sticks. The cherry tomatoes can be served whole, but you may want to remove any green stems. The radishes and mushrooms can be halved or served whole. If you are not serving right away, put the vegetables in a plastic bag and store them in the refrigerator to keep them fresh and crispy. In a small bowl, mix the cottage cheese, onion soup mix and milk. Stir in some food coloring until you get the desired yellowish color. Do not overmix! Lumpy is more realistic! Arrange your vegetables on a platter surrounding the Vomit Vinaigrette. Vomit Vinaigrette tastes great in sandwiches, too! Try splattering some into pita pockets!
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Hairball Salad With Saliva Dressing
Serving Size: 4 cat fanciers.
Ingredients:
* 1 large Ripe avocado
* 2 cups Alfalfa sprouts
* 5 or 6 large carrots - washed, peeled and grated
* Italian dressing
Directions:
With an adults help, cut avocado in half. Use a sthingy to scope out the pit. Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some lumps. Set the mixture aside. Divide the grated carrots among four salad bowls. Using your clean fingers and a sthingy, make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hairballs and serve.
Sicko serving suggestion: Spread chocolate icing, "hairball medicine", onto the backs of your guests hands to be licked off for dessert.
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Tortured Tomatoes With Bird Drop Dressing
Serving Size: 4 twisted tikes.
Ingredients:
* 2 large Ripe tomatoes
* 2 tablesthingys Crumbled blue cheese
* Roquefort dressing
Directions:
Wash the tomatoes in cold water and with an adults help, cut into half inch slices. Place slices in plastic bag. Squeeze out any extra air and close the bag tightly. Lay the bag on a clean plate placed in the sink. Now make a fist and gently pound the tomato slices until they look tortured. Divide the tortured tomatoes among the four bowls and sprinkle with a half tablesthingy of crumbled cheese. Then, holding a sthingy at least 12" from the salad bowl (to approximate the altitude of a low flying bird), dribble a glob of dressing onto each one.
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Poop Dip
Serving Size: 6 - 10 poop scoopers
Ingredients:
* 1 lb. ground beef
* 1 jar of salsa (mild, medium, or hot)
* 1 lb. velveeta cheese
Directions:
Brown ground beef and drain oil. Add the jar of salsa and ground beef into a crock pot. Cut the cheese into squares (it melts faster that way) and add to the crock pot. Turn the crock pot on high and in a couple of hours it will be done. Serve with tortilla chips.
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Brown Spiders
Serving Size: 4-6 Web Spinners
Ingredients:
* 12 Ritz crackers
* 48 small pretzel sticks
* Peanut butter
* 1 package Hershey Kisses
* 1 tube red cake frosting
* 1 tube white cake frosting
Directions:
Take one cracker and spread with peanut butter. Add 4 pretzel's on each side for spider legs. Top off with another cracker and you have a brown spider that is not made from candy and is easy for even the smallest of ghost and ghouls to make. Have fun!
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Baby Blues
Serving Size: 8 - 12 blues babies
Ingredients:
* 1 dozen extra large eggs
* 12 black olives
* yellow mustard
* blue food coloring
Directions:
Hard boil 1 dozen eggs. Slice each egg in half forming 2 half ovals. Remove yoke. Chop up yoke and set aside for later. Mix the yolk with a bit of yellow mustard forming a paste. Slowly add in blue food coloring and mix to form a blue color. Slice 12 black olives and pit if pitted. Use a mellon baller to carve out a round hole in the end of each egg. Add in blue yolk. Push an olive inside the middle of the blue yolk. Makes 24 Baby Blue Eyeballs.
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Simple Pimples
Serving Size: 4-6 Pimple Pushers.
Ingredients:
* 1-2 dozen cherry tomatoes
* Flavored soft cream cheese Spread
Directions:
Core tomatoes with a carrot peeler or knife. Drain excess tomato juice. Using a butter knife, fill holes in tomatoes with cream cheese. Give each pimple a gentle squeeze and arrange on a platter.
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Ear Wax Wieners
Serving Size: 6 Waxed Figures
Ingredients:
* 8 tb Butter or margarine -- melted
* 24 penistail franks
* 1/2 c Mustard
* 1/2 c Mayonnaise
* Toothpicks
* Cotton balls
Directions:
Melt the butter or margarine in a small pan over low heat, being careful not to burn it. Place the franks on a broiling pan and carefully brush them with melted butter. Broil the franks until they are evenly browned, turning them 2 or 3 times. While the franks are cooking, combine the mustard and mayonnaise in a small bowl and set aside. This will be your ear wax. Arrange the cooked franks on a serving platter. Pierce each frank with a toothpick, then stick a wet cotton ball on the end of each pick. Place the small bowl of ear wax in the middle of the platter, surrounded by franks.
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Boogers On A Stick
Serving Size: 5 to 6 booger buddies.
Ingredients:
* 8 ounces Jar cheez whiz
* Green food coloring
* 25 to 30 pretzel sticks
Directions:
With an adults help, melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar. Allow the cheese to cool slightly in the jar. Using a long handled sthingy, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate booger green. HIH note: lol, hehehe... yeah!
To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter.
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Witches Dried Brew
Serving Size: 8 - 10 sneaky snackers. Recipe by: Georgia Barnes.
Ingredients:
* 1 C. blood drops ( 1 pkg.red hots)
* 1 C. owl eyes (1pkg. peanuts)
* 1 C. chicken toenails (1 pkg. candy corn)
* 1 C. colored flies (1 pkg. M & M's)
* 1 C. cat's claws (1 jar sunflower seeds)
* 1 C. dead ants (1/2 lb. raisins)
* 1 C. chicken gizzards (1 can shoestring potatoes)
* 1 C. bat bones ( 1 bag straight pretzels)
* 1 C. ghost noses (1 bag miniature marshmallows)
Directions:
Mix all the ingredients into a large bowl (cauldron). You now have a great party mix for 8 - 10 sneaky snackers! Don't forget to remind them what they are really eating! HIH note: hehehe... I like the dead ants and ghost noses!
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Spiderwiches
Serving Size: 4 Swingin Witches.
Recipe created by and reprinted with permission from Perfect Entertaining.
Perfect Entertaining's Halloween Edition offers hundreds of fun and festive Halloween recipes, menus, and party ideas for children and adults. www.perfectentertaining.com/halloween/
These simple sandwiches are super fast and easy to make and even young children can make them easily with a little assistance. And they are so cute! Any type of round roll and filling can be used - we just liked the color of these dark pumpernickel rolls and our taste testers were fond of tuna. Don't make these too far in advance as the pretzels get a bit soggy if they are left in the filling for a long time. Squeeze ketchup or mayonnaise can be used in place of the mustard if desired and if your little goblins don't like mustard. Regular old sandwich bread cut into circles also makes a great looking spiderwich too!
Ingredients:
* 4 small round pumpernickel rolls
* 1/2 cup tuna salad
* 36 straight pretzel sticks
* Squeeze yellow mustard
Directions:
Slice the rolls in half, or have an adult pre-slice them in advance. Spread the bottom half of each roll with 2 tablesthingys of the tuna salad. Add 8 pretzel sticks to each sandwich to form the spider legs (4 on each side sticking out) and top with the top half of the roll. Break the last four pretzels in half and poke two halves, broken side down, into each roll to make the spider eyes. Squeeze some mustard around each "eye". Serve immediately.
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Deviled Mice
Serving Size: 4 possessed mice.
Ingredients:
* 8 Eggs
* 4 1/2 tablesthingys Mayonnaise
* 6 large Lettuce leaves
* 16 Pimiento stuffed olives
* 1 tablesthingy Chocolate sprinkles
Directions:
Gently place the eggs in a saucepan and fill it with water until the eggs are just covered. With an adult's help, bring the water to a boil over high heat. Turn the heat down to medium and allow to simmer for 10 minutes. Remove the pan from the heat and carefully drain off the oht water into the sink. Cover the eggs with cold water and set aside for five minutes. Gently crack the eggs against a hard surface, then carefully peel off the shells. Slice each egg in half lengthwise. With clean fingers, scoop out the yolks and put them in a small bowl. Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend. Carefully fill the empty egg whites with yolk mixture.
Cover a platter with lettuce leaves, setting a leaf or two aside for garnish. Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice bodies. To give them each eyes and a nose, pull the pimento out of an olive and cut it into three sections, add to make the face. With an adults help, cut thirty two thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail. Make whiskers the same way. Out of the remaining olives, cut thirty two small triangular ear pieces.
To Garnish: Tear small pieces of lettuce and position in front of the mice's mouths as if they have been eating. As a final touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter.
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Jan 14, 2005 at 6:09pm
Quote Edit
Post by Ireland on Jan 14, 2005 at 6:09pm
Queasy Quail Eggs
Serving Size: 4-6 foul fellows.
Ingredients:
* 1 Dozen small boiling Potatoes
* 1 1/2 c Frozen broccoli
* Salt
* 8 oz Jar Cheez Whiz
Directions:
Wash potatoes thoroughly incold water and place them in the large saucepan. Place frozen broccoli in small saucepan. Cover both with water and a pinch of salt. Cook potatoes over high heat for approximately 15 minutes or until tender. Cook the broccoli about 5 minutes or until tender. Carefully drain the vegetables through a colander over the sink. Put the broccoli in the blender and blend on medium for a few seconds until it is the consistency of thick salsa.
Place the cheese spread in a small saucepan and cook on low heat, stirring continuously, until it's completely melted. Remove cheese from the stove and pour into a mixing bowl. Add the broccoli and mix until the cheese is completely green. Using a fork, spear the potatoes one at a time and dip in the cheese mixture, covering completely. Set the potatoes on a platter, sthingy extra cheese over and serve.
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Strained Eye Balls
Serving Size: 6 hungry sickos. Recipe by: Lucy Munroe.
Ingredients:
* 6 Eggs
* 6 oz Whipped cream cheese
* 7 oz Green olives - with pimientos
* Red food coloring
Directions:
Place the eggs in a saucepan and cover them with cold water. Cook over high heat until the water begins to boil. Then turn the heat to low and simmer for 10 minutes. Place the cooked eggs in cold water. When they are cool enough to touch, crack the eggshells all over by rolling them on a hard surface. Peel away the shells carefully and cut the eggs in half widthwise. Remove the yolks from the eggs and fill the holes with cream cheese. You won't need the yolks for this recipe. Press an olive into each cream cheese eyeball, pimiento facing up, for an eerie green iris and startling red pupil! For a final touch, dip the tip of a toothpick in red food coloring and draw broken blood vessels in the cream cheese.
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Chuckies Upchuck
Serving Size: 4 - 8 vomit vipers
Ingredients:
* 2 teasthingy Butter
* 2 Medium Oinons chopped
* 16 ounces cream style corn
* 2 10 ounce cans of mushroom soup
* 2 cups milk
Directions:
You can also add whatever leftover vegetables you have in the fridge (tomatoes, green beans, mushrooms, cauliflower). Saute onions in the butter. Add everything else and bring it to a boil. Simmer 5 minutes. Serve immediately with a barf bag!
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Guts and Eyeballs
Serving Size: 4-6 Mad Scientists.
Ingredients:
* 1 1/2 Lb. ground beef
* 1 Cup Italian Seasoned bread crumbs
* 1 Egg
* 1/4 Tsp. Pepper
* 1/2 Tsp. Italian Seasonings
* 1 Jar Olives (with Pimentos)
* 1 Jar Spaghetti Sauce
* Pasta
* Parmesan cheese
Directions:
Preheat your oven to 350 degrees F. Mix ground beef, bread crumbs, egg, pepper, Italian seasonings in a large bowl. Roll into 30 eyeball sized balls. Push an olive into each "eyeball" with the pimento facing out. Place the balls into a baking dish, cover and bake for 45 minutes.
While cooking, prepare your pasta. *When finished, drain pasta and place in a large serving bowl. *Carefully place the eyeballs onto the spaghetti,and sthingy the spaghetti sauce, heated, over the pasta and drizzle over the eyeballs. Sprinkle with parmesan cheese for that moldy look.
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Jan 14, 2005 at 6:12pm
Quote Edit
Post by Ireland on Jan 14, 2005 at 6:12pm
Sloppy Boos
Serving Size: 4-6 Slobbering Souls.
Recipe created by and reprinted with permission from Perfect Entertaining.
Perfect Entertaining's Halloween Edition offers hundreds of fun and festive Halloween recipes, menus, and party ideas for children and adults. www.perfectentertaining.com/halloween/
This savory dish, a variation of Sloppy Joes with a Halloween twist is very flavorful and unique. Sloppy Joes don't have to go far to look slightly disgusting and messy, and this version is sure to please all those sloppy eaters. This is also a very low fat dish that is perfect to serve to mixed company. Kids will love the sloppiness and adults will appreciate the slightly more "grown up" flavor. This is great on rolls or thick slices of French bread.
Ingredients:
* 1 pound ground turkey
* 2 medium chopped onions
* 2 minced garlic cloves
* 1 cup pumpkin puree
* 1 cup crushed tomatoes or tomato sauce
* 3 tablesthingys dark brown sugar
* 2 tablesthingys yellow mustard
* 1 teasthingy chili powder
* salt to taste
Directions:
In a large heavy saucepan brown the ground turkey over medium high heat. Reduce the heat to medium and add the onions. Cook until the onions are almost soft and translucent. Add the garlic and cook for additional minute or two. Add the remaining ingredients and mix well. Bring the mixture to a boil, then cover, reduce the heat, and simmer for 15 minutes. Serve hot.
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Cat Litter Casserole
Serving Size: 8-10 litterbox lovers.
Ingredients:
* 1 c Bisquick
* 1 c Shredded Cheddar cheese
* 1 lb Ground beef - turkey or pork sausage
Cat Litter:
* 2 c Long grain rice
* 3 3/4 c Water
* 2 ts Salt
* 2 tbs Butter or margarine
Tools:
* lg Mixing bowl
* Rectangular baking pan
* Deep saucepan with lid
* Fork, lg Sthingy, Paper towels
* Stainless steel pooper scooper (optional).
Directions:
To make dumps: With an adult's help, preheat the oven to 350 degrees F. Using clean hands, mix together the dump ingredients in a large bowl. Mold pieces of this mixture into various size/shape dumps. Place so they don't touch each other in an ungreased baking pan. Use two if they don't all fit. With an adult's help, bake the dumps for about 20 minutes or until they are all brown, firm and slightly crusty.
While the meat cooks, put all four litter ingredients into a large saucepan. Then, with an adult's help, heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer without lifting the cover for fourteen minutes.
With an adult's help, remove the saucepan from the stove and carefully (keep your face away from the steam), lift off the cover. Break apart, or "fluff" the rice with a fork and set pan aside. When dumps are done, carefully transfer them onto paper towels to drain. Sthingy the rice and dumps into the now empty baking pan, leaving some dumps partially uncovered, the way Kitty does when he/she is in a hurry. Use pooper scooper to serve.
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Halloween Chili
Serving Size: 8-10 witches and wizards.
Ingredients:
* 1 1/4 Pounds ground goblin gizzards (ground beef 15% fat)
* 1 Medium eye of Cyclops - chopped (onion)
* 1 15 Oz. Can soft shelled beetles (kidney beans)
* 1 28 Oz. Can blood of bat (V-8 juice)
* 1/8 Teasthingy pureed wasp (prepared mustard)
* 1/4 Teasthingy common dried weed (oregano)
* 1 Dash Redtailed hawk toenails (crushed red pepper)
* 2 Teasthingys ground sumac blossom (chili powder)
* 1 Teasthingy hemlock (honey or sugar)
* 1/2 Cup fresh grubs (sliced celery)
* 1 Tablesthingy eye of Newt (pearled barley)
* 1 Tablesthingy dried maggots (uncooked rice)
* Water from a stagnant pond (tap water).
Tools:
* Iron cauldron over a fire (large pot on top of the stove)
Directions:
Substitutions are in parenthesis. Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark. Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.
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PAGE-3
Serving Size: 6 pumpkin heads.
Ingredients:
* 2 cups Bisquick
* 2 tablesthingys Brown sugar - packed
* 2 teasthingys Cinnamon
* 1 teasthingy Allspice
* 1 1/2 cups Evaporated milk
* 1/2 cup Solid pack pumpkin
* 2 tbs Vegetable oil
* 2 Eggs
* 1 teasthingy Vanilla
Directions:
In a large mixing bowl, combine the bisquick, sugar, cinnamon and allspice. Add the evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) onto a heated, lightly greased griddle. Cook until the top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey.
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Diaper Dump Porridge
Serving Size: 4 hungry dumpers.
Ingredients:
* 1 can beef broth (10 oz)
* 1 Tube refrigerated biscuits
* 1 can chicken broth (10 oz)
* 2 saucepans
Directions:
Pour the beef broth into a saucepan. Set aside and don't add any water. Remove the biscuits from the tube, seperate them and carefully cut each one in half. Then, using clean hands, sculpt the biscuit pieces into "dump" shapes. Add the dumps to the beef broth. With an adult's help, place the dumps and broth over medium heat and cook until the mixture comes to a boil. Turn the heat to low, cover the pan with a lid and simmer for 15-20 minutes. Carefully check the broth level often. Pour the chicken broth (diaper fluid) and one can water into a second saucepan. With a slotted sthingy, carefully transfer the cooked dumps from the beef broth and place in the chicken broth pan. Heat chicken broth according to the directions on the can.
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Pumpkin Bread Pudding
Serving Size: 6 pumpkin loafers.
Ingredients:
* 6 plain croissants, cubed and toasted
* 1 lb pumpkin puree
* 1 cup milk
* 1/2 cup cream
* 1/8 cup molasses
* 1 cup brown sugar
* 2 eggs
* 1 1/2 teasthingys cinnamon
* 1 teasthingy vanilla
* 1/4 teasthingy salt
* 1/2 cup sugar
Directions:
Pre-heat oven to 350° F. Combine all ingredients, adding bread last. Sprinkle a little brown sugar and butter on top and bake, uncovered for 15 minutes. Serve warm or chilled.
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Irish Potato Griddle Cakes
Serving Size: 8 griddle geeks.
Ingredients:
* 1/2 lb raw potatoes
* 1/2 lb mashed potatoes
* 1/2 lb plain flour
* milk
* 1 egg
* salt and pepper
Directions:
Grate or shred the raw potatoes and mix with the cooked mashed potatoes, and add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter of a consistency that will drop from a sthingy. Drop by tablesthingyfuls onto a hot griddle or frying pan, and cook over a moderate heat for 3-4 minutes on each side. Serve with a tart applesauce, or with sausage, bacon, eggs, and fried bread.
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Fungus Among Us Salad
Serving Size: 6 Fungi Fanatics
Ingredients:
* 9 oz Frozen creamed spinach
* 1/2 Iceberg lettuce
* 4 Carrots
* 2 Cucumbers
* 2 Tomatoes
* 6 Radishes
* 2 Red onions
Directions:
Prepare the creamed spinach in a saucepan according to the directions on the package and let cool in the refrigerator for 30 minutes. Wash the lettuce, carrots, cucumbers, tomatoes and radishes in cold water. Pat the lettuce dry with paper towels, tear it into pieces and place it in a salad bowl. Peel the carrots, cucumbers and onions, then slice all of the vegetables into small pieces. Add to the salad bowl. Pour the cooled creamed spinach (fungus) into the salad bowl and toss.
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Roasted Pumpkin and Sweet Potato Soup
Serving Size: 4 roasted sweeties.
Ingredients:
* 1 sugar pumpkin, approximately 1-2 pounds
* 1 medium sweet potato
* 2 1/2 cups chicken stock
* 2 shallots, diced
* 1 teasthingy cayenne pepper
* 1 teasthingy curry powder
* 1 teasthingy turmeric
* 1 tablesthingy pumpkin pie spice
* 1 teasthingy salt
* 1 teasthingy fresh ground pepper
* 1 tablesthingy vegetable oil
Directions:
Preheat oven to 400 degrees. Slice pumpkin in half and remove the seeds and strings. Season with salt and freshly ground pepper to taste, and wrap in aluminum foil. Use a fork to create vent holes all around the sweet potato. Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet. Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork. Remove the pumpkin and sweet potato from the oven and allow to cool.
Remove the skin from the shallots and dice them finely. Heat the vegetable oil in a saute pan over a medium flame. "Sweat" the shallots by covering with foil and then topping the pan with a close-fitting lid. After 1-2 minutes, remove the cover and foil, and add the curry powder. Saute for an additional minute, then remove from heat. Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor. Add the curried shallots, the remaining spices, and one cup of the chicken stock. Puree until smooth. Thin with the remaining chicken stock until the desired consistency is reached. Serve hot, garnished with chervil, if desired.
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Dead Sea Soup
Serving Size: 4 soupy ghouls.
Ingredients:
* 1 Celery heart with whitish leafy stalks
* 1 sm Jar artichoke hearts
* 1 can (10 1/2oz) chicken with rice soup
* 1 cup Fish shaped crackers
* Blue and green food coloring
Directions:
With an adult's help, chop the celery heart into small pieces. Using clean hands, pull apart the surrounding whitish leafy stalks, leaving them long and stringy; these celery pieces will be your seaweed. Set aside. Drain the jar of artichoke hearts and cut into the size of a penny. Prepare soup according to directions. Add the celery and artichokes and heat until soup comes to a boil. Turn heat to low and carefully add two or three drops each of green and blue food coloring until the soup reaches an appropriately murky seawater color. Carefully ladle the hot soup into individual bowls and sprinkle a quarter cup of crackers on top of each one. Encourage some of the floating celery seaweed to hang over edge of bowls and serve.
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Hearty Halloween Soup
Serving Size: 8 hungry heart stoppers.
Ingredients:
* 1 lb Ground turkey
* 1 c Chopped onion
* 1 c Celery - diced
* 2 Cloves garlic - diced
* 6 c Water
* 1 Cube vegetable (beef or chicken bouillon)
* 1 c Red potatoes - diced
* 1 Bay leaf
* 1/8 ts Basil
* 2 tb Parsley - chopped
* 1/2 ts Thyme
* 6 Tomatoes - diced
* 1 c turkey gravy
* 2 c Vermicelli
Directions:
Need a big pot or kettle. Place everything except vermicelli in the kettle and simmer 1 hour. Add vermicelli and simmer until cooked.
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Brain Cell Salad
Serving Size: 6 psycho surgeons.
Ingredients:
* 1 pk (6oz) blueberry jello mix
* 1 ct (16oz) small curd cottage Cheese
* 1 can (16 1/2oz) blueberries in syrup OR 3/4 c Frozen blueberries-thawed
* Blue food coloring
Directions:
With an adult's help, prepare jello according to package directions. Chill 4-5 hours or until firm. Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the cottage cheese a nice grayish color when blended.
To serve salad, place a few sthingyfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve.
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Witchie's Frog Eye Salad
Serving Size: 25 warthogs.
Ingredients:
* 1 cup sugar
* 2 teasthingys flour
* 1/2 teasthingy salt
* 1 3/4 cup pineapple juice
* 2 eggs - beaten
* 1 tablesthingy lemon juice
* 3 quarts water
* 2 teasthingys salt
* 1 teasthingy cooking oil
* 1 package Acini de Pepe (A type of pasta) - you can always substitute
* 3 cans mandarin oranges (11 ounce each) drained
* 2 cans crushed pineapple (20 ounce each) drained
* 1 carton Cool Whip (12 ounce)
Directions:
Combine sugar, flour, 1/2 teasthingy salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2 teasthingys salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe, mix lightly but throughly. Refrigerate over night, in an air tight container. Add remaining ingredients, mix lightly, but throughly - (Use a very large Tupperware bowl with a lid) and chill. Salad may be refrigerated as long as a week in air tight container. May add a package of colored marshmallows.
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Creepy Coleslaw
Serving Size: 2 salad sickies.
Ingredients:
* 1/2 small white cabbage
* 275 g carrots
* 1 (411 g) can apricot halves, drained and halved
* 275 g red seedless grapes
* 100 g seedless raisins
* 450 ml mayonnaise
* 2 tablesthingys roasted peanuts
Directions:
Shred cabbage very finely and place in a large bowl. Peel and grate carrots and mix with the cabbage. Add the apricot quarters, grapes, raisins, peanuts and mayonnaise. Toss well together. Chill until required.
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Crudites With Vomit Vinaigrette
Serving Size: 6 crude ghosts. Recipe by: Lucy Munroe.
Ingredients:
* Cherry tomatoes
* Carrots - peeled
* Zucchini
* Celery stalks
* Radishes
* Mushroom caps
* 2 c Cottage cheese
* 1 Onion soup mix
* 1/4 c Milk
* Yellow food coloring
Directions:
Rinse the vegetables in warm water, except the mushroom caps. Wipe those gently with a damp paper towel. Then slice the carrots, zucchini and celery into thin sticks. The cherry tomatoes can be served whole, but you may want to remove any green stems. The radishes and mushrooms can be halved or served whole. If you are not serving right away, put the vegetables in a plastic bag and store them in the refrigerator to keep them fresh and crispy. In a small bowl, mix the cottage cheese, onion soup mix and milk. Stir in some food coloring until you get the desired yellowish color. Do not overmix! Lumpy is more realistic! Arrange your vegetables on a platter surrounding the Vomit Vinaigrette. Vomit Vinaigrette tastes great in sandwiches, too! Try splattering some into pita pockets!
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Hairball Salad With Saliva Dressing
Serving Size: 4 cat fanciers.
Ingredients:
* 1 large Ripe avocado
* 2 cups Alfalfa sprouts
* 5 or 6 large carrots - washed, peeled and grated
* Italian dressing
Directions:
With an adults help, cut avocado in half. Use a sthingy to scope out the pit. Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some lumps. Set the mixture aside. Divide the grated carrots among four salad bowls. Using your clean fingers and a sthingy, make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hairballs and serve.
Sicko serving suggestion: Spread chocolate icing, "hairball medicine", onto the backs of your guests hands to be licked off for dessert.
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Tortured Tomatoes With Bird Drop Dressing
Serving Size: 4 twisted tikes.
Ingredients:
* 2 large Ripe tomatoes
* 2 tablesthingys Crumbled blue cheese
* Roquefort dressing
Directions:
Wash the tomatoes in cold water and with an adults help, cut into half inch slices. Place slices in plastic bag. Squeeze out any extra air and close the bag tightly. Lay the bag on a clean plate placed in the sink. Now make a fist and gently pound the tomato slices until they look tortured. Divide the tortured tomatoes among the four bowls and sprinkle with a half tablesthingy of crumbled cheese. Then, holding a sthingy at least 12" from the salad bowl (to approximate the altitude of a low flying bird), dribble a glob of dressing onto each one.
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Poop Dip
Serving Size: 6 - 10 poop scoopers
Ingredients:
* 1 lb. ground beef
* 1 jar of salsa (mild, medium, or hot)
* 1 lb. velveeta cheese
Directions:
Brown ground beef and drain oil. Add the jar of salsa and ground beef into a crock pot. Cut the cheese into squares (it melts faster that way) and add to the crock pot. Turn the crock pot on high and in a couple of hours it will be done. Serve with tortilla chips.
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Brown Spiders
Serving Size: 4-6 Web Spinners
Ingredients:
* 12 Ritz crackers
* 48 small pretzel sticks
* Peanut butter
* 1 package Hershey Kisses
* 1 tube red cake frosting
* 1 tube white cake frosting
Directions:
Take one cracker and spread with peanut butter. Add 4 pretzel's on each side for spider legs. Top off with another cracker and you have a brown spider that is not made from candy and is easy for even the smallest of ghost and ghouls to make. Have fun!
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Baby Blues
Serving Size: 8 - 12 blues babies
Ingredients:
* 1 dozen extra large eggs
* 12 black olives
* yellow mustard
* blue food coloring
Directions:
Hard boil 1 dozen eggs. Slice each egg in half forming 2 half ovals. Remove yoke. Chop up yoke and set aside for later. Mix the yolk with a bit of yellow mustard forming a paste. Slowly add in blue food coloring and mix to form a blue color. Slice 12 black olives and pit if pitted. Use a mellon baller to carve out a round hole in the end of each egg. Add in blue yolk. Push an olive inside the middle of the blue yolk. Makes 24 Baby Blue Eyeballs.
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Simple Pimples
Serving Size: 4-6 Pimple Pushers.
Ingredients:
* 1-2 dozen cherry tomatoes
* Flavored soft cream cheese Spread
Directions:
Core tomatoes with a carrot peeler or knife. Drain excess tomato juice. Using a butter knife, fill holes in tomatoes with cream cheese. Give each pimple a gentle squeeze and arrange on a platter.
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Ear Wax Wieners
Serving Size: 6 Waxed Figures
Ingredients:
* 8 tb Butter or margarine -- melted
* 24 penistail franks
* 1/2 c Mustard
* 1/2 c Mayonnaise
* Toothpicks
* Cotton balls
Directions:
Melt the butter or margarine in a small pan over low heat, being careful not to burn it. Place the franks on a broiling pan and carefully brush them with melted butter. Broil the franks until they are evenly browned, turning them 2 or 3 times. While the franks are cooking, combine the mustard and mayonnaise in a small bowl and set aside. This will be your ear wax. Arrange the cooked franks on a serving platter. Pierce each frank with a toothpick, then stick a wet cotton ball on the end of each pick. Place the small bowl of ear wax in the middle of the platter, surrounded by franks.
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Boogers On A Stick
Serving Size: 5 to 6 booger buddies.
Ingredients:
* 8 ounces Jar cheez whiz
* Green food coloring
* 25 to 30 pretzel sticks
Directions:
With an adults help, melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar. Allow the cheese to cool slightly in the jar. Using a long handled sthingy, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate booger green. HIH note: lol, hehehe... yeah!
To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter.
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Witches Dried Brew
Serving Size: 8 - 10 sneaky snackers. Recipe by: Georgia Barnes.
Ingredients:
* 1 C. blood drops ( 1 pkg.red hots)
* 1 C. owl eyes (1pkg. peanuts)
* 1 C. chicken toenails (1 pkg. candy corn)
* 1 C. colored flies (1 pkg. M & M's)
* 1 C. cat's claws (1 jar sunflower seeds)
* 1 C. dead ants (1/2 lb. raisins)
* 1 C. chicken gizzards (1 can shoestring potatoes)
* 1 C. bat bones ( 1 bag straight pretzels)
* 1 C. ghost noses (1 bag miniature marshmallows)
Directions:
Mix all the ingredients into a large bowl (cauldron). You now have a great party mix for 8 - 10 sneaky snackers! Don't forget to remind them what they are really eating! HIH note: hehehe... I like the dead ants and ghost noses!
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Spiderwiches
Serving Size: 4 Swingin Witches.
Recipe created by and reprinted with permission from Perfect Entertaining.
Perfect Entertaining's Halloween Edition offers hundreds of fun and festive Halloween recipes, menus, and party ideas for children and adults. www.perfectentertaining.com/halloween/
These simple sandwiches are super fast and easy to make and even young children can make them easily with a little assistance. And they are so cute! Any type of round roll and filling can be used - we just liked the color of these dark pumpernickel rolls and our taste testers were fond of tuna. Don't make these too far in advance as the pretzels get a bit soggy if they are left in the filling for a long time. Squeeze ketchup or mayonnaise can be used in place of the mustard if desired and if your little goblins don't like mustard. Regular old sandwich bread cut into circles also makes a great looking spiderwich too!
Ingredients:
* 4 small round pumpernickel rolls
* 1/2 cup tuna salad
* 36 straight pretzel sticks
* Squeeze yellow mustard
Directions:
Slice the rolls in half, or have an adult pre-slice them in advance. Spread the bottom half of each roll with 2 tablesthingys of the tuna salad. Add 8 pretzel sticks to each sandwich to form the spider legs (4 on each side sticking out) and top with the top half of the roll. Break the last four pretzels in half and poke two halves, broken side down, into each roll to make the spider eyes. Squeeze some mustard around each "eye". Serve immediately.
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Deviled Mice
Serving Size: 4 possessed mice.
Ingredients:
* 8 Eggs
* 4 1/2 tablesthingys Mayonnaise
* 6 large Lettuce leaves
* 16 Pimiento stuffed olives
* 1 tablesthingy Chocolate sprinkles
Directions:
Gently place the eggs in a saucepan and fill it with water until the eggs are just covered. With an adult's help, bring the water to a boil over high heat. Turn the heat down to medium and allow to simmer for 10 minutes. Remove the pan from the heat and carefully drain off the oht water into the sink. Cover the eggs with cold water and set aside for five minutes. Gently crack the eggs against a hard surface, then carefully peel off the shells. Slice each egg in half lengthwise. With clean fingers, scoop out the yolks and put them in a small bowl. Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend. Carefully fill the empty egg whites with yolk mixture.
Cover a platter with lettuce leaves, setting a leaf or two aside for garnish. Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice bodies. To give them each eyes and a nose, pull the pimento out of an olive and cut it into three sections, add to make the face. With an adults help, cut thirty two thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail. Make whiskers the same way. Out of the remaining olives, cut thirty two small triangular ear pieces.
To Garnish: Tear small pieces of lettuce and position in front of the mice's mouths as if they have been eating. As a final touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter.
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Jan 14, 2005 at 6:09pm
Quote Edit
Post by Ireland on Jan 14, 2005 at 6:09pm
Queasy Quail Eggs
Serving Size: 4-6 foul fellows.
Ingredients:
* 1 Dozen small boiling Potatoes
* 1 1/2 c Frozen broccoli
* Salt
* 8 oz Jar Cheez Whiz
Directions:
Wash potatoes thoroughly incold water and place them in the large saucepan. Place frozen broccoli in small saucepan. Cover both with water and a pinch of salt. Cook potatoes over high heat for approximately 15 minutes or until tender. Cook the broccoli about 5 minutes or until tender. Carefully drain the vegetables through a colander over the sink. Put the broccoli in the blender and blend on medium for a few seconds until it is the consistency of thick salsa.
Place the cheese spread in a small saucepan and cook on low heat, stirring continuously, until it's completely melted. Remove cheese from the stove and pour into a mixing bowl. Add the broccoli and mix until the cheese is completely green. Using a fork, spear the potatoes one at a time and dip in the cheese mixture, covering completely. Set the potatoes on a platter, sthingy extra cheese over and serve.
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Strained Eye Balls
Serving Size: 6 hungry sickos. Recipe by: Lucy Munroe.
Ingredients:
* 6 Eggs
* 6 oz Whipped cream cheese
* 7 oz Green olives - with pimientos
* Red food coloring
Directions:
Place the eggs in a saucepan and cover them with cold water. Cook over high heat until the water begins to boil. Then turn the heat to low and simmer for 10 minutes. Place the cooked eggs in cold water. When they are cool enough to touch, crack the eggshells all over by rolling them on a hard surface. Peel away the shells carefully and cut the eggs in half widthwise. Remove the yolks from the eggs and fill the holes with cream cheese. You won't need the yolks for this recipe. Press an olive into each cream cheese eyeball, pimiento facing up, for an eerie green iris and startling red pupil! For a final touch, dip the tip of a toothpick in red food coloring and draw broken blood vessels in the cream cheese.
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Chuckies Upchuck
Serving Size: 4 - 8 vomit vipers
Ingredients:
* 2 teasthingy Butter
* 2 Medium Oinons chopped
* 16 ounces cream style corn
* 2 10 ounce cans of mushroom soup
* 2 cups milk
Directions:
You can also add whatever leftover vegetables you have in the fridge (tomatoes, green beans, mushrooms, cauliflower). Saute onions in the butter. Add everything else and bring it to a boil. Simmer 5 minutes. Serve immediately with a barf bag!
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Guts and Eyeballs
Serving Size: 4-6 Mad Scientists.
Ingredients:
* 1 1/2 Lb. ground beef
* 1 Cup Italian Seasoned bread crumbs
* 1 Egg
* 1/4 Tsp. Pepper
* 1/2 Tsp. Italian Seasonings
* 1 Jar Olives (with Pimentos)
* 1 Jar Spaghetti Sauce
* Pasta
* Parmesan cheese
Directions:
Preheat your oven to 350 degrees F. Mix ground beef, bread crumbs, egg, pepper, Italian seasonings in a large bowl. Roll into 30 eyeball sized balls. Push an olive into each "eyeball" with the pimento facing out. Place the balls into a baking dish, cover and bake for 45 minutes.
While cooking, prepare your pasta. *When finished, drain pasta and place in a large serving bowl. *Carefully place the eyeballs onto the spaghetti,and sthingy the spaghetti sauce, heated, over the pasta and drizzle over the eyeballs. Sprinkle with parmesan cheese for that moldy look.
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Jan 14, 2005 at 6:12pm
Quote Edit
Post by Ireland on Jan 14, 2005 at 6:12pm
Sloppy Boos
Serving Size: 4-6 Slobbering Souls.
Recipe created by and reprinted with permission from Perfect Entertaining.
Perfect Entertaining's Halloween Edition offers hundreds of fun and festive Halloween recipes, menus, and party ideas for children and adults. www.perfectentertaining.com/halloween/
This savory dish, a variation of Sloppy Joes with a Halloween twist is very flavorful and unique. Sloppy Joes don't have to go far to look slightly disgusting and messy, and this version is sure to please all those sloppy eaters. This is also a very low fat dish that is perfect to serve to mixed company. Kids will love the sloppiness and adults will appreciate the slightly more "grown up" flavor. This is great on rolls or thick slices of French bread.
Ingredients:
* 1 pound ground turkey
* 2 medium chopped onions
* 2 minced garlic cloves
* 1 cup pumpkin puree
* 1 cup crushed tomatoes or tomato sauce
* 3 tablesthingys dark brown sugar
* 2 tablesthingys yellow mustard
* 1 teasthingy chili powder
* salt to taste
Directions:
In a large heavy saucepan brown the ground turkey over medium high heat. Reduce the heat to medium and add the onions. Cook until the onions are almost soft and translucent. Add the garlic and cook for additional minute or two. Add the remaining ingredients and mix well. Bring the mixture to a boil, then cover, reduce the heat, and simmer for 15 minutes. Serve hot.
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Cat Litter Casserole
Serving Size: 8-10 litterbox lovers.
Ingredients:
* 1 c Bisquick
* 1 c Shredded Cheddar cheese
* 1 lb Ground beef - turkey or pork sausage
Cat Litter:
* 2 c Long grain rice
* 3 3/4 c Water
* 2 ts Salt
* 2 tbs Butter or margarine
Tools:
* lg Mixing bowl
* Rectangular baking pan
* Deep saucepan with lid
* Fork, lg Sthingy, Paper towels
* Stainless steel pooper scooper (optional).
Directions:
To make dumps: With an adult's help, preheat the oven to 350 degrees F. Using clean hands, mix together the dump ingredients in a large bowl. Mold pieces of this mixture into various size/shape dumps. Place so they don't touch each other in an ungreased baking pan. Use two if they don't all fit. With an adult's help, bake the dumps for about 20 minutes or until they are all brown, firm and slightly crusty.
While the meat cooks, put all four litter ingredients into a large saucepan. Then, with an adult's help, heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer without lifting the cover for fourteen minutes.
With an adult's help, remove the saucepan from the stove and carefully (keep your face away from the steam), lift off the cover. Break apart, or "fluff" the rice with a fork and set pan aside. When dumps are done, carefully transfer them onto paper towels to drain. Sthingy the rice and dumps into the now empty baking pan, leaving some dumps partially uncovered, the way Kitty does when he/she is in a hurry. Use pooper scooper to serve.
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Halloween Chili
Serving Size: 8-10 witches and wizards.
Ingredients:
* 1 1/4 Pounds ground goblin gizzards (ground beef 15% fat)
* 1 Medium eye of Cyclops - chopped (onion)
* 1 15 Oz. Can soft shelled beetles (kidney beans)
* 1 28 Oz. Can blood of bat (V-8 juice)
* 1/8 Teasthingy pureed wasp (prepared mustard)
* 1/4 Teasthingy common dried weed (oregano)
* 1 Dash Redtailed hawk toenails (crushed red pepper)
* 2 Teasthingys ground sumac blossom (chili powder)
* 1 Teasthingy hemlock (honey or sugar)
* 1/2 Cup fresh grubs (sliced celery)
* 1 Tablesthingy eye of Newt (pearled barley)
* 1 Tablesthingy dried maggots (uncooked rice)
* Water from a stagnant pond (tap water).
Tools:
* Iron cauldron over a fire (large pot on top of the stove)
Directions:
Substitutions are in parenthesis. Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark. Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.
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