Index

Apples with Worms
Skeleton Hands
Bug Punch
Monster Hand
Vampire Punch
Lime Slime Punch
Eerie Vampire Punch
Swamp Slime
Wormy Peaches
Moldy Dinner Rolls
Litterbox Cookies
Creepy Deviled Eggs
Halloween Punch
I Scream for Witches
Tombstoned Biscuits
Graveyard Treat
Dinner in a Pumpkin
A Gruesome Brew
Easy Insects

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APPLES WITH WORMS

Yield: 6 servings

6 large Golden Delicious apples
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cup(1/2 stick) butter or margarine
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 Wiggly candy worms ("Gummy-Worms")
1 cup Whipping cream, optional

Core apples from blossom ends, leaving stem ends intact. Mix raisins and walnuts and stuff into cavities of cored apples. Set apples, stems up in a 7x12-inch pan.
In a 1 to 2 quart pan, mix brown sugar, water, butter, cinnamon, and nutmeg; stir over high heat until mixture boils. Pour hot syrup around apples. Bake, uncovered, in 350~ oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack, 30 to 35 minutes.

Remove apples from oven; cool in pan at least 10 minutes or let cool to room temperature. Set each apple in a small bowl and spoon syrup around fruit. In the top of each apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling. Offer cream to pour over apples. Makes 6 ghastly servings.

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SKELETON HANDS

Use clear plastic gloves, like the ones cafeteria workers use. The gloves can be bought at a kitchen supply store or possibly a supermarket. Put a candy corn candy in each fingertip in the glove so they look like fingernails. Then stuff the glove with popcorn (or marshmallows), and tie the end of it with black and orange curly ribbon.

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BUG PUNCH

Ice cubes with raisins in them to look like "bugs"
1 gallon bottle of cranberry juice
2 1/2 cups juice from two 1-pound cans of spiced peaches.
1 1/4cup fresh lime juice
2 cups orange juice
Sugar to taste.

In a punch bowl combine all the ingredients and serve. Makes 20 cups.

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MONSTER HAND

If you have a new clear plastic glove, fill it with any juice or even water. Fasten the glove closed with a twist-tie from a loaf of bread or rubber band and freeze it. When it is frozen, float it in the punch bowl just before serving. Makes a nice creepy effect. The plastic gloves can be purchased at a kitchen supply store or even some super markets.

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VAMPIRE PUNCH

8 cups cranberry juice
6 cups sparkling apple cider
6 orange slices

Put all ingredients in a punch bowl. Add ice cubes just before serving. Makes 14 cups.

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LIME SLIME PUNCH

Yield: 24 servings

12 oz orange juice concentrate, frozen 64 oz 7-Up soda or other lemon/lime
1 pint sherbet, lemon or lime
green food coloring

Mix together a 12 ounce can of orange juice concentrate, a 12 ounce bottle of white grape juice, 2 liter bottle of 7-Up, pint of lemon or lime sherbet, and several drops of green food coloring.

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EERIE VAMPIRE PUNCH

4 cup Cranberry juice cocktail
1 cup Chopped candied ginger (1-jar)
3 medium Oranges
1 can (12-oz) thawed frozen apple-juice concentrate
1 can (6-oz) thawed frozen-limeade concentrate
2 cup Seedless grapes
4 cups water
2 Bottles (32 oz each) ginger-ale

A smoking cauldron of punch made with grapes and orange peel masquerading as eyeballs and worms.

In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside.

With a vegetable peeler, pare peel (colored part only) from oranges; cut peel into thin 2-inch-long worms; or use an Oriental shredder to make long shreds. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight.

Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ale. Ladle into cups.

Makes 5 quarts.

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SWAMP SLIME

Make lime (green) jello. Put some of the jello in clear plastic containers and put some aside. When the jello starts to solidify, add various gummy bugs. Beat the rest of the jello to a froth and add to the top of the slime. Let set.

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WORMY PEACHES

Yield: 13 servings

2 cans of Peach halves packed in light syrup
4 Envelopes unflavored gelatin
2 cups Orange juice

Wiggle these worms any way you want on your plate. If you like, give them 'eyes' made from licorice bits.

Place peaches in colander and let drain. Place drained peaches in food processor, cover and spin the peaches until well blended. Place gelatin in a 3 quart pan, add orange juice and let stand for 5 minutes to soften gelatin. Place pan on burner and bring it to a boil over medium to high heat, stirring with whisk. Turn off burner and remove pan. Add peaches and mix with whisk until well blended. Pour into baking pan, cover with plastic wrap, and refrigerate for about 4 hours, until set. Use butter knife to cut gelatin crosswise into 9 inch long, 1 inch wide strips. (you should have about 13 strips) Use a spatula to remove strips to serving plate. Use your hands to twist strips into worm shapes. Makes 13 worms.

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MOLDY DINNER ROLLS

-Make normal dinner rolls, but put green food coloring into them until you get a nice moldy green color!

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LITTERBOX COOKIES

Chocolate ingredients:
•1/2 cup honey
•2/3 cup (1 and 1/3 stick) butter or margarine
•1 egg
•1 tsp. vanilla or peppermint extract
•2 cups whole wheat flour
•1/3 cup cocoa powder
•Grape-Nuts cereal

Gingerbread ingredients:
•1/4 cup honey
•1/4 cup molasses
•2/3 cup(1 and 1/3 stick) butter or margerine
•1 egg
•2 1/3 cups whole wheat flour
•Spices--ginger, cinnamon, and cloves to taste (1/2 tsp each)

Grape-Nuts cereal Mix-ins:
•Coconut
•Chocolate chips
•Butterscotch chips
•Peanut butter chips

-Microwave the honey until it bubbles (about 1 minute).
-Add the butter, and the molasses, if any.
-Add the egg, mix well, then mix in all the other stuff.
-Add mix-ins of your choice to some or all of the batter.
-Chill 1 hour in the freezer or several hours in the fridge.
-Roll dough logs of random length and the diameter of cat poops. -Roll logs
in grape-nuts and bake at 350° till done (10 to 15 minutes).
-Serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop.
-Garnish with melted chocolate.

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CREEPY DEVILED EGGS

-Make normal deviled eggs.
Make nasty faces on the yolk part with sliced green olives for eyes and green or red pepper for mouth and eyebrows.
-Use green olives to make medusa hair, black olives to make witches hats, pimentos to make devils...all sorts of possibilities.

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HALLOWEEN PUNCH

Yield: 24 servings

•12 oz orange juice concentrate, frozen
•12 oz white grape juice
•1 2-liter bottle 7-Up
•1 pint sherbet, lemon or lime
•Green food coloring

-Mix together a 12-oz. can of orange juice concentrate,
a 12-oz. bottle of white grape juice, 2 liter bottle of 7-Up,
pint of lemon or lime sherbet, and several drops of
green food coloring (rum or vodka to taste, optional).
-If desired, serve with large, buoyant, and well-washed
plastic spiders on the top!

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I SCREAM FOR WITCHES

Yield: 12 servings

•2 pints green mint chocolate chip ice cream
•1/2 cup semisweet chocolate chips, melted
•Hats: 12 chocolate ice cream cones, 12 chocolate wafer
cookies and red licorice lace
•Eyes: sprinkle decors, mini baking bits (such as M&M's)
•Noses: 12 bugle-shaped crispy corn snacks
•Hair: shredded wheat cereal
•12 chocolate cream-filled cupcakes

-Freeze 12 scoops of the ice cream on a cookie sheet.
-Hats: Use melted chocolate to glue rims of cones to cookies.
-When set, tie licorice lace around hats.
-Eyes: Glue decore irises on baking bits.
-Working with 2 scoops ice cream at a time,
press on hats, noses, eyes and hair.
-Return to freezer.
-To serve: Set witches on cupcakes.

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TOMBSTONED BISCUITS

This recipe is a nice treat. First, you will need icing sugar, rectangular biscuites and a toothpick. Take your icing sugar and mix it with hot water until fairly runny. Dip each of your biscuits into the mixture and place onto a foiled tray. Take your toothpick and carve "R.I.P" out of the icing on every biscuit. Place in fridge for a few hours and presto! Your very own mini tombstones!

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GRAVEYARD TREAT

Crush a full bag of Oreo cookies and spread some in the bottom of the pan. Reserve the other half for the top. Next mix chocolate pudding and coolwhip, and spread over the crust. Spread the remaining crumbs over the pudding, covering completely. Use cookies to represent the tombstones, oval cookies are best, you can even pipe on saying with icing (R.I.P. etc) I have some bats on sticks that I stick down in the cookie tombstones (if they are sandwich cookies). Just use your imagination to decorate your graveyard. Hope you enjoy this ghoulish treat. Happy Haunting!

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DINNER IN A PUMPKIN

1 small to medium pumpkin
1 4-oz can sliced mushrooms, drained
1 onion, chopped
1 10-oz can cream of chicken soup
2 TBS vegetable oil
1 8-oz can sliced water chestnuts, drained
1 1/2 to 2 lbs ground beef
1 1/2 cups cooked rice
2 TBS soy sauce
2 TBS brown sugar

Cut off top of pumpkin; clean out seeds and pulp. Paint on appropriate face on front of pumpkin with pemanent marker or acrylic paint. In a large skillet, saute' onion in oil until tender; add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup; simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake for 1 hour in 350 degree oven or until inside meat of pumpkin is tender. Put pumpkin on a plate; remove top and serve. For your vegetable, scoop out cooked pumpkin and serve. Serves 6 people

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A GRUESOME BREW

1/2 c. lemon juice
1 quart apple cider
5 cloves
1 tsp. nutmeg
2 cinnamon sticks
toads and salamanders


Mix lemon juice and cider in a saucepan.
Put spices in a tea ball and add to cider.
Bring mixture to a boil over low heat
and simmer for 5 - 10 minutes.
Cool slightly, remove tea ball, and serve. Also good cold.

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EASY INSECTS

Melt a 6oz. package of butterscotch chips
over low heat, stirring constantly.
Remove chips from heat and stir in 1 cup peanuts
and 3 cups chow mein noodles.
Drop by teaspoon onto waxed paper and cool.

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