Directions:
In the food processor, combine the tomato paste, food coloring, and about half the can of enchilada sauce. Blend until smooth. Slowly add the rest of the enchilada sauce and blend. Drain well all packages of mozarella balls, then add to the serving bowl. Pour 1/4 cup of sauce at a time over the "eyeballs" until they are coated in "blood" to your liking. Save any remaining sauce for the Bloody Bowtie Pasta. (SERVES 15-25) |