GORY GOODIES I hope you find something here that looks really gooood to you. If you would like to send me your favorite recipe to add to this page email trix@primenet.com DRINK THE BLOOD Blood Red Ice For deep red ice, try cherry koolaid. Can even be frozen inside a plastic glove, now this really adds some snap to a punchbowl! Mystery Punch 1/4 cup lemon juice 1 teaspoon ground ginger 2 quarts apple cider 3 cups water 12 ounce can of frozen orange juice concentrate Stir all ingredients together until well blended. Chill 1 hour. Serve cold with blood red ice mold (above) To serve warm, after chilling, bring mixture to a boil, then simmer for 5 to 10 minutes. APPATEASERS AND HORROR d'OEUVERS Creepy Deviled Eggs Start with deviled eggs make nasty faces on the yolk part with sliced green olives for eyes and green or red pepper for mouth and eyebrows. Strained Eyeballs 6 eggs, hardcooked, cooled, and peeled 6 oz whipped cream cheese 12 green olives stuffed with pimientos Red food coloring or ketchup Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese. Bug Bites Color creamcheese green, put pickle slice on cracker, add lump of cream cheese and stick in two almind slices to look like wings. Can add small olive pieces to look like eyes. GREENS, GOOS AND SIDES OF STUFF Moldy Dinner Rolls For Halloween parties try little dinner rolls and put in enough green food coloring that they look totally molded. Gross looking but good. Spider Bread (stolen from Sunset) Bread dough or package of pre-made rolls (optional) poppy seeds, almond slivers (hard core optional) pesto or cheese/sausage filling Seperate dough into individual rolls. Using floured scissors, cut each roll in two. Cut one part into four longish strips (for legs) and lay them across the other part, pinching in the center to get the ends to all stick out the sides. Bake as directed. You can use the poppy seeds for eyes and the almond slivers for fangs. When I made them I filled the body part with pesto, and sausage and cheese. Anything you'd put in a calzone will work, but be careful it's not too runny 'cause it'll leak out! Bleeding Heart Jello The Preparation: The heart is made from red jello with a some evaporated milk added to make it opaque. The blood is honey or kyro syrup with red food coloring added. PLace the 'blood' in a small ziplock plastic bag and submerged in the jello. I guess you could use any mold for the jello but a heart shape really looks special. The Presentation: A heart shaped mold sits innocently on a platter. When peirced with a sharp knife it oozes blood red sauce. The effect is disgusting , but not bad tasting. When you've gathered everyone around for the cutting, be sure to use a fairly sharp knife so it pierces the bag. Also, the best effect is when the center of the heart is pierced, then the knife is twisted. This oozes blood out of the "wound" and looks gross!! If you have a "hearty" crowd that wants to dig in, just remember to remove the bag! (I've heard of a halloween gag, but this is ridiculus!) Chuckie's Upchuck 2 teaspoons of butter or margerine 2 medium onions chopped 16 ounces of cream style corn 2-10 ounce cans of cream of mushroom soup 2 cups milk Whatever leftover vegetables you have in the fridge! (tomatoes, green beans, Mushrooms, cauliflower, etc) Saute onions in the butter. Add everything else and bring it to a boil. Simmer 5 minutes. Serve immediatelu with a barf bag of course! A'LA CARCASES AND HEARTY MAIN CORPSES Tounges on Toast 8 slices white bread 8 slices bologna Mustard Cut each slice of bread into the shape of lips, with a slit in the middle. Cut the bologna into strips that look like tounges. Insert the bologna into the slits in the lips(so it looks like the tounges are hanging out of the mouths). Cover the bread with mustard and broil until the bread is golden brown. Dead Man's Meatloaf Uese your favorite recipe, but instead of shaping it into a log shape it into a corpse. Legs together, arms folded across chest. Bake as usual, but before serving, stab the poor guy in the heart and dump ketchup on him. Guaranteed to gross out just about anyone! Gnarled Witches Fingers 1 T veg oil 4 boneless chicken breasts 1 cup flour 1 egg, beaten 1 c bread crumbs Pitted black olives, halved lengthwise Shredded lettuce Grease cookie sheet with oil, set aside. Carefully cut chicken breasts partway to create five fingers (the uncut part will be the palm of the hand). Slice them a little crooked for effect. Dust in flour, dip in egg, coat in bread crumbs, broil 5 minutes each side til golden and cooked through. Trim the tips with the olive fingernails and serve on lettuce. Meathead Ok, the latest (and easily most disgusting) version of the Meathead passed it's test with flying colors. What you need: A hollow skull (they sell these in Halloween shops. The top comes off and there is a space inside for candy or whatever) Cherry or strawberry Jell-O mix Cold cuts (ham and turkey look good) Red or green food coloring (optional) Eyes (optional) This recipe is rather labor intensive and must be done ahead of time! First, we prepared some red ice (water and food coloring mixture) although green ice or no color at all should work equally as well. We also modified our skull slightly by drilling holes from the internal compartment to the outside of the skull to allow for drainage. Second, wash the skull completely, making sure that it is clean enough to eat off of (which is what you will be doing). I worked in two sections and put each section into zip-lock plastic bags after I was finished. It is important to store everything in the *FREEZER* until maybe an hour before you serve it. Third, prepare your Jell-O. I make mine in several pans and make sure it is only 1/4" thick. When it has set up, you will be slicing it up into 2-3" strips which can be layered over the skull sections. Fourth, cut up your cold cuts. I typically use thin sliced meats and cut them into 2x6" strips but almost anything will work. If you use ham, the head will look more natural but using turkey looks like a zombie head. You can experiment with other meats and see how they look. Even using a combination of meats looks good. Fifth, once everything is prepared, take the two halves of skull and pick one to work on. I decided to go all out and grabbed a pair of those spring glasses (the ones with the eyeballs on springs) and cut the eyes out. I washed them and placed them into the eye sockets, which gave the skull a very interesting look. Layer the slices of Jell-O over the skull and on top of it, layer the sliced meat. The meat will act as a bonding agent to hold the whole mess together. It will probably take 10-15 layers of meat to make the head look "natural" and will probably take some practice to get it to look right. Personally, I've learned not to put the meat down in any pattern, just to have it crisscross and go any-which-way. YMMV. As each half of the skull is finished, put it into a sealable plastic bag and put it into the freezer. This keeps the meat and Jell-O cold but keeps the moisture in the meat from freezing solid. About an hour before serving, remove the pieces from the freezer. Fill the skull with the ice that you had prepared previously and seal the two ends of skull together with more cold cuts. I suggest putting it into the refrigerator to let any ice that had formed in the freezer time to melt. Place it on a platter of lettuce and serve. The effect it gives is quite interesting. As parts of the meathead are cut away, both the red Jell-O are exposed and parts of the skull. The Jell-O also does melt somewhat and starts to ooze through the meat. As the ice inside the skull melts, it drains through the holes that I previously mentioned and starts to pool on the platter. I am not responsible for anyone who becomes violently ill trying to eat this concoction. ;) Worms au Gratin Worms: 6-7 oz egg noodles, cooked with 8 oz spaghetti, broken into short pieces Toss with: 2 T butter or margering and 1 1/2 cups grated process cheese or cheddar Place in greased casserole. Dirt: 2 slices whole wheat bread, toasted, crumbled into tiny crumbs, 1 T butter or margerine, melted and 1/4 tsp salt Mix dirt ingredients together, sprinkle over worms. Place under broiler for 5 minutes. Finger Sandwiches or Handwiches Spread soft white bread with red colored creamcheese and roll up and squish them lengthwise in your hand. They come out looking like bony fingers. Put cut up olive on tip for the fingernail. DREADFUL DEADSERTS Cupcake Rats Take a toy rubber or plastic mouse/rat and mold pieces of aluminum foil by pressing the foil over the top of the rat, forming a foil cup that has the shape of the rat on the inside, leave the bottom open and pull the toy rat out. Make a bunch of these aluminum rat cups. Use some additional foil to form legs so the molds sit open side up on a cookie sheet. Spray the inside of the foil rat molds with non-stick cooking spray and fill with chocolate cake batter following the instructions on the box. Leaving the molds on the cookie sheet for support, bake the rat cakes in the oven, again follow box instructions, you may find it helps to over bake them a bit. When finished baking, let cool and pull off the foil mold and trim the bottom of the cupcake rat with a knife so it sits flat. Use red cake icing in the little squeeze tubes to inject (from the bottom) the insides with a little gooey "blood", use licorice whips for a tail and red cake decorating beads for eyes. You usually will only get one rat per mold so make plenty of the foil molds, they're easy to do. You can make these into bats by adding wings made from Fruit Roll-Ups and leaving off the tail. Kitty Turds on bed of Kitty Litter Very simply, make little chocolate "logs", like Tootsie Rolls, and serve then in a foil-lined box, on a bed of sugar-dusted Grape Nuts. Make sure the family cat is clearly in evidence. Dirt Pie Make or buy a graham cracker crust, either chocolate, vanilla, or plain. Fill it with chocolate pudding and top with grapenuts. Gummi worms make a nice finishing touch! Stained Glass Cookies Wilton makes 2 different jack 0 lantern cookie cutters, one smiling and one not. Take either or both, and make you fave sugar cookie recipe. Be sure to color it orange! Make sure that the holes are cleared out when you cut out your pumpkins. Before baking, crush yellow hard candies (by hand or with coffee bean grinder- life savers work well), and fill the eye & mouth holes with the crushed candy. Bake as directed, and you will end up with a very pretty stained glass effect, and delicious cookies! CRYPT OF CRUNCHERS AND MUNCHERS Brain Dip 1 whole cauliflower 1 tub Trader Joe Spinach and Water Chestnut dip radishes assorted raw vegetables, crackers for dipping Cut florets from the top of the cauliflower until you have a cauliflower 'bowl'. Remove greens from bottom. Cut stems from radishes, leave the root, remove skin. Using toothpicks and food coloring, draw an eyeball on the flat part of the radish (where the top was). The root will look like the optic nerve. Fill cauliflower with dip, garnish with radish 'eyes', serve with veggies and crackers. Deadly Dipper Try hummus dip and use enough black beans beside the garbanzo beans so it looks either grey or brown grey and serve with chips. Pus Pockets 4 small pita rounds 2 cups shredded mozzarella cheese 1 teaspoon Italian Seasoning Spiceor Oregano Tomato sauce Sprinkle seasoning into cheese and spoon about a half cup of cheese into each pita. Place on ungreased cookie sheet and bake at 350 degrees for 15 minutes. until the pitas are browned. Remove from oven and poke a hole in the top of the pita until the cheese oooozes out. Dab tomato sauce around cheese and enjoy. DON'T BITE THE HAND THAT FEEDS YOU Cooking Accessories The Things You Never Knew Existed catalog contains several unusual items and is available from: Johnson Smith Co. P O Box 25500 Bradenton FL 34206 813-747-5566 Cookbooks - "How to Play with your Food" by Penn & Teller. -"Creepy Cuisine" by Lucy Monroe. Many of the recipes on this page are from these cookbooks and there's lots more dasterdly delights yet to be discovered in them!!!