 Bat
Wings with Swamp Dip |
| Brain
Shrimp Salad |
| Brittle
Bones |
| Decayed
Corpse Chips w/Entrail Salsa |
| Plucked
Eyeballs |
| Severed
Witch Fingers |
| Slithering
Snake Bites |
Welcome to our collection of Halloween recipes - some fairly normal and some are downright gruesome. Whatever you choose to make for your Halloween bash, your party guests will be amazed by your creativity and cookery cunning! Be sure to label your creations so guests will know what they're eating -- kinda.
| Bat
Wings with Swamp Dip |
| Brain
Shrimp Salad |
| Brittle
Bones |
| Decayed
Corpse Chips w/Entrail Salsa |
| Plucked
Eyeballs |
| Severed
Witch Fingers |
| Slithering
Snake Bites |
20
chicken wings (3.5 pounds)
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
8 ounces sour cream
3 tablespoons ground mustard
Place wings in a plastic bag set in a shallow dish. In a small bowl, stir together the soy sauce, ginger, crushed red pepper, five spice powder, and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator for several hours or overnight. Remove wings from bag and reserve the marinade.
Place wings on a foil-lined 15"x10"x1" baking pan. Bake uncovered in a 450-degree oven for 10 minutes. Brush with reserved marinade (discard remaining marinade) and continue to bake for another 15 to 20 minutes or until chicken is tender and no longer pink.
Make Swamp Dip: In a small bowl, stir together sour cream and gound mustard. Garnish with fresh whole chives (if desired). Serve with Bat Wings.
1
(10 3/4-oz) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-oz) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, finely chopped
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste
Heat soup, undiluted, and mix in the
cream cheese. Stir in softened gelatin and blend well. Fold in remaining
ingredients and pour into a lightly-oiled mold. Chill until firm. Use dark
food coloring to accent brain sections. Serve with your favorite crackers
or sliced Italian bread.
3
large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla
Preheat oven to 200 degrees. Line cookie sheet with brown
paper bag or parchment. In a medium sized bowl at high speed, beat egg whites,
cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla.
Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone
shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven,
dry in oven 1 hour. Makes 4 to 5 dozen small bones.
Decayed Corpse Chips with Entrail Salsa
This is more of a creative display "recipe" rather than preparation instructions. (After all, presentation is everything!)
Stuff
You'll Need
Blue Corn Tortilla Chips
Coffin
Salsa
Place some crushed velvet and a rubber skeleton in the coffin. Arrange the blue corn chips around the skeleton. The natural blue corn chips have a dusky shade of brown in them that hints of decayed skin. Serve with a nice blood-red chunky salsa between his calves as accompanying entrails. Yumm . . . . . .
3
oz lemon gelatin
1 cup hot water
1/2 cup minature marshmallows
1 cup pineapple juice
1 8-0z. pkg cream cheese
1 cup heavy cream, whipped
1 cup mayonnaise
Dissolve lemon gelatin in 1 cup water in double
boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice
and cream cheese. Beat until well blended. Cool slightly. Fold in whipped cream
and mayo. Chill until thickened or firm for scooping into eyeballs.
Using a melonballer, scoop full balls of the mixture and set aside for
decoration. To decorate, use food coloring and an old paintbrush and get
creative. You will need black food coloring for the pupils. Also, if you are in
a hurry, instead of painting the colored irises, you can dip the ball in a small
pool of food coloring to approximate the iris, but still paint on the pupils.
You can also use rubber ice cube trays instead of the melonballer technique (see
above). Spray the rubber trays with non-stick cooking spray beforehand like you
would any gelatin mold, let the gelatin mixture sit in the refrigerator to set,
then carefully pop the eyeballs out to paint them. Some of the eyeballs did
break, and they do have one flat side, but that actually works, since then they
don't roll around while you are trying to paint them.
1
cup Butter, softened
1 cup Icing sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder
1 tsp Salt
3/4 cup Almonds, whole blanched
1 tube red decorator gel (optional, not pictured)
Gross everyone out with these creepy cookies.
In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in
flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one
quarter of the dough at a time and keeping remainder refrigerated, roll heaping
teaspoonful of dough into finger shape for each cookie. Press almond firmly into
one end for nail. Squeeze in center to create knuckle shape. (Accompanying
picture showed long rolled shape with bulge at center for knuckle; you puff it
out rather than squeeze it in.) Using paring knife, make slashes in several
places to form knuckle.
Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25
minutes or until pale golden. Let cool for 3 minutes. For some not shown
gruesome touches: Lift up almond, squeeze red decorator gel onto nail bed
and press almond back in place, so gel oozes out from underneath. You can also
make slashes in the finger and fill them with "blood." and/or dribble
some gel on the "cut" end of the fingers.
Remove from baking sheets and let cool on racks. Repeat with remaining
dough. Yield: 5 dozen.
3
16oz loaves frozen white bread dough, thawed
6 tablespoons brown mustard
16 oz. thinly sliced ham
12 oz. thinly sliced salami
6 oz. provolone cheese, shredded
6 oz. mozzarella cheese, shredded
1 tablespoon water
Green, Red, & Yellow liquid food coloring
3 egg yolks
2 whole cloves
3 tablespoons grated Parmesan Cheese
2 small pimento stuffed olives
1 bottled roasted red sweet pepper strip (1" x 6")
| 1. Line 3 cookie sheets with foil, grease the foil and set aside. Roll one of the loaves of dough on a lightly floured surface to a 26 x 6-inch rectangle. May need to allow dough to rest a few minutes occasionally while rolling out. Lightly brush 2 tablespoons mustard to within 1 inch of the sides of dough. Layer one third of the ham and salami over mustard. Mix together cheeses. Sprinkle one third of the cheese mixture over ham and salami. Brush edges of dough with water. Roll up into a spiral, tightly, starting with one of the long sides. Pinch all edges to seal. Shape dough on baking sheet in an "S" shape. |
| 2. Combine one of the egg yolks, one teaspoon water, and several drops of desired food coloring. Repeat making green, red, and yellow egg wash. Using a small brush paint stripes crosswise over loaf, allowing wash to drizzle down the sides. |
| 3. Let loaf rise in a warm place for about 20 minutes. Sprinkle top of loaf with 1 tablespoon of the Parmesan cheese, if desired. |
| 4. While one section of the "snake" rises, repeat with remaining bread dough and ingredients. Taper one end of each of these loaves to a rounded point making a head and tail. Insert 2 whole cloves at one of these ends making nostrils of the "snake". Place on remaining prepared cookie sheets. Paint and let rise as above. |
| 5. Bake snake sections in a 375 degree F oven for 25 to 30 minutes or until bottoms of loaves are golden. Insert olives with toothpicks above the cloves, to form eyes. Place red pepper strip in front of snake's mouth. Assemble snake portions on bamboo leaves, if desired. Slice and serve warm. Makes 24 slices. |