Recipes from www.spooky.org.uk/:

Witches' Fingerss

       1 Tablespoon vegetable oil
4 Boneless chicken breasts
1 cup flour
1 egg, beaten
1 cup breadcrumbs
Pitted black olives, halved lengthwise
Shredded lettuce.
       Grease a baking sheet with the oil and set aside.
Cut the chicken breasts part way to create five
fingers (the uncut part being the palm of the hand).
Dust the chicken in flour, dip in the egg and coat in
the breadcrumbs. Grill for five minutes on each side
until golden and cooked through. Trim the
"fingertips" with the olive "fingernails" and serve on
lettuce.

Halloween Worms

For worms:
6-7 ozs egg noodles, cooked with 8oz spaghetti, broken into short pieces.

Toss with: plenty of butter or margarine,
1 1/2 cups of grated cheddar cheese.
Place in a greased casserole dish

For "dirt":
2 slices wholemeal bread, toasted and crumbled
Melted butter or margarine
1/4 tsp salt
Mix the dirt ingredients together and sprinkle
over worms. Place under a hot grill for five minutes.
 

Eyeballs

1/2 cup butter, softened
1 1/2 cups peanut butter
1 lb icing sugar
1 tablespoon vanilla extract
12 ozs white chocolate
       Cream the butter and peanut butter together.
Add the icing sugar and vanilla and blend
thoroughly. Shape into small 1-inch balls and
refrigerate on waxed paper for half an hour. Melt
the white chocolate (you can use a microwave
for this). With a toothpick, dip the "eyeballs" into
the chocolate, covering all but a small circle on
the top. Let cool on waxed paper. Makes around
40 eyeballs.
 

Skeleton Bone Biscuits

4 egg whites
1 tsp grated orange peel
1 3/4 cups sugar
1/2 tsp baking powder
1 3/4 cups flour
1 1/2 cups salted almonds
    With an electric mixer on medium speed, beat egg
whites and sugar with orange peel and backing
powder until blended. Gradually add nuts and flour,
beating until mixture is thoroughly blended. Cover
and chill until firm enough to handle, at least an
hour or up to a day. Lightly flour your hands and
pinch off a three-tablespoon size piece of dough.
  On a lightly floured board, use the palms of both
hands to evenly roll an 8-inch long rope. Cut rope in
half; roll each half out again to 8 inches. Fold an
inch of each end back onto rope and pinch ends to
make bone shapes. Repeat to shape all the dough.
Place bones an inch apart on a buttered and
flour-dusted baking sheets. Bake in a 325F oven
until cookies are lightly browned on bottoms (about
20 minutes)

Pumpkin Bread
(Makes 2 loaves)

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
3 cups sugar
4 eggs beaten
2 cups of fresh pumpkin
1/2 cup water
1 cup vegetable oil
1 cup chopped pecans
               Preheat oven to 350F. Combine flour, soda, salt cinnamon, nutmeg and sugar in a
large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts.
Mix well. Pour into two 9x5" loaf tins. Bake for one hour. Cool slightly and take out of tins to
let  cool on a rack. This tastes best if you wrap and refrigerate it and wait a day to eat it.
It keeps well in the refrigerator and can be frozen.

*********************************************************************

Recipes from soar.Berkeley.EDU/recipes/holiday/halloween/

 Brain Cell Salad

   1 package (6oz) blueberry jello mix
   1 ct  (16oz) small curd cottage cheese
 Blue food coloring
   1 can (16 1/2oz) can blueberries in syrup
-=OR=-
     3/4  cup Frozen blueberries -- thawed

-----TOOLS-----
   2   Mixing bowls
   Can Opener
 Spoon
    6  Salad plates

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 with blended.

To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 psycho surgeons.

 From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
 Shared by Carolyn Shaw 10-95
 
 
 

   Boogers On A Stick
 

   8 ounce jar Cheez Whiz
      Green food coloring
  25  To 30 pretzel sticks

-----TOOLS-----
Waxed paper
       Long handled spoon
 Platter

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 spoon, carefully stir about three drops of green food
coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.

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. Serves 5 to 6 booger buddies.

 Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the
platter so that guests can turn plain buggers into bloody ones.

 From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
 Shared by Carolyn Shaw 10-95
 
 

      Cool Whip Grave Yard Dessert

----Crust----
   2  cups chocolate wafer cookie crumbs
     1/4  cups granulated sugar
   1 stick  margarine -- melted
----Filling----
   8  oz pkg fat-free cream cheese
  12 oz tub Cool Whip Lite® topping -- thawed
   2  cups  water -- boiling
   2 - 4 serv pkgs  orange gelatin
     1/2  cups  water -- cold
    ice cubes
 ----Decorations----
     1/4  cups  chocolate wafer cookie crumbs
   7  rectangular shaped sandwich cookies
   7  oval shaped sandwich cookies
         decorator icing brown, green, orange, & white
 candy corn
candy pumpkins

Preheat oven at 350.  Prepare a 9 x 13 x 2" pan with cooking spray and
flour.   To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and
margarine in a small mixing bowl.  Press firmly into prepared pan.  Bake
for 10 minutes and then chill.  To prepare filling, combine  cream cheese,
remaining sugar, and 1/2 cup Cool Whip in a mixing bowl.   In another
mixing bowl, combine boiling water into gelatin until completely dissolved.
Mix cold water and ice cubes together to make 1 1/2 cups.  Stir ice water
into gelatin until thickened.  Remove any remaining ice cubes.  Spoon
gelatin over cream cheese layer.  Refrigerate 3 hours or until firm.
Spread remaining Cool Whip over gelatin layer.  Sprinkle with remaining
cookie crumbs.  Decorate as a "grave yard" by poking sandwich cookies on
end into dessert.  Decorate the cookies as tombstones with the decorator
icing.  Scatter candy and pumpkins around the surface.

Worm Burgers

   1 1/2 cups Mung bean sprouts
1 lb ground beef
1 Egg
Salt and pepper to taste
 Mayonnaise
Ketchup
6  Hamburger buns

==Tools==
Mixing bowl
lg Frying pan
Spatula
Aluminum foil
Platter

  Wash sprout (worms) with warm water. Using clean hands, mix one cup   of
the sprouts, the ground beef and the raw egg together in a bowl. Reserve
the remaining srpouts until later.  Form burgers into six patties. Place
in fry pan and srpinkle with salt and pepper. With an adult's help, cook
on medium heat until they are well browned underneath. Carefully turnthe
patties season again and cook until the second side is well browned.
Place on open buns and serve with the worms sprinkled on top as a garnish.
Don't forget the pus and blood. Serves 6 worm slurpers.

Sicko serving suggestion: Use a clean hole puncher to punch holes in lettuce garnish.

From the Book: Gross Grub by Cheryl Porter Random House ISBN   0-679-86693-0
Shared by Carolyn Shaw 10-95

From The Kitchen Link (www.kitchenlink.com):

Nuclear Waste

1 measure blue curacao
1 measure Bailey's Irish Cream
top up with one pint cider (or lager if you prefer)

The end result is a sort of greenish-brown liquid with scummy bits floating
in it and a THICK layer of scum on top. Tastes wonderful, especially if
you dunk chocolate bars in. (These are referred to as Control Rods, and the
bar of preference is a Toffee Crisp, if only because the crisped rice pieces
start floating around in the drink and making it look even nastier)
*****
The nuclear wastes I've seen mix blue curacao and orange
juice (and vodka).
Turns everything a very nice shade of fluorescent green
 

 Green Slime Dip
Categories: Dips, Halloween
Yield: 2 Cups

10 oz Frozen Spinach, Thawed
4 oz Cream Cheese
1/2 c Sour Cream
1/3 c Mild Salsa
2 ea Green Onions, Chopped
1 ea Garlic Clove, minced
1/2 ts Salt
1/2 ts Pepper

Drain spinach; squeeze dry. In food processor, pure spinach, cheese,
sour cream, salsa, onions, garlic, salt and pepper. Cover and
refrigerate for 2 hours or until thickened slightly. Let stand at
room temperature for 30 minutes.

Serve with "Halloween: Skeleton Bread"
 

Source: Canadian Living magazine, Nov 95 Presented in
article "Kids & Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen

Skeleton Bread
Categories: Breads, Halloween
Yield: 1 Small loaf

1/2 pk Frozen Bread Dough
1/2 of 1lb pkg (8oz)
1 ea Egg, Beaten
1 tb Water
1 tb Poppy Seeds

Thaw and let bread rise according to manufacturer's
instructions. Punch down dough; divide in half. Set 1 half aside.

Cut remaining half into thirds. With 1 of the thirds, form head
shaped like a light bulb. With scissors, cut eyes, nose and mouth.
Place heat at end of greased 17x11-inch rimmed baking sheet. Shape
second third into 3-inch long triangle; place, point down, below heat
to form body. Divide remaining third of dough into 7 pieces; roll
into sausages. Arrange 3 on each side of upper body forribs. Use
remaining piece for neck.

Halve reserved dough. With 1 half, make 4 logs for upper and lower
legs; attach to body. With two-thirds of the remaining dough, make 4
logs for upper and lower arms; attach at shoulders.

With remaining dough, make 2 small and 2 large triangles for hands and
feet. With scissors, make 4 cuts at broad ends of triangles for
fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes.

Whisk egg with water; brush some over joints, pressing to seal. Brush
entire skeleton with remaining egg wash; sprinkle with poppy seeds.
Bake in 375F 190C oven for about 15 minutes or until golden.

Source: Canadian Living magazine, Nov 95 Presented in
article "Kids & Fun: Happy Halloween" Recipe by Judy Schultz of "The Edmonton Journal"
 

Bloody Bug Juice

Recipe By     : Creepy Cuisine, Lucy Munroe
Serving Size  : 6    Preparation Time :0:00
Categories    : Halloween                        Putrid

  24 ounces frozen strawberries -- thawed
   6 ounces lemonade, frozen concentrate --
   1 quart ginger ale
1 cup  raisins
1 cup blueberries -- fresh or frozen

  Place the strawberries  in a bowl and mash with a fork. In a large pitcher, mix the strawberry
mash, lemonade and ginger ale.  Place handfuls of raisins and blueberries
(bugs) into tall glasses.  Pour the liquid over the bugs, then sit back
and watch the bugs and scum rise to the top of each glass.  To quench a creepy crowd's
thirst, double or tripple this recipe and serve in a punch bowl.  Drape some gummy worms
over the rim of your bowl for a particularly swampy-looking effect! Penny Halsey
(ATBN65B).
 

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.
 

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.

From the Portland Oregonian 10/98:

Bloody Drunken Dogs

I made these last year and they were a big hit. Gather these items:

1 1/2 cups ketchup
1/2 cup firmly packed brown sugar
3/4 cup (or more, to taste ;) ) bourbon (I used Jack Daniels)
1/4 cup finely chopped onion (optional-I opted to omit it)
A few drops Tabasco sauce
1 1/2 pounds miniature smoked link sausages

Place ketchup, brown sugar, bourbon, onion (if desired) and Tabasco in a sauce pan, add
sausages, and heat through. Transfer to chafing dish and serve with toothpicks.

Ghostly Green Goop in a Musty, Crusty Bowl

1 cup mayonnaise
1 1/2 cups sour cream
1 1.4 ounce envelope dry vegetable soup mix
4 green onions, including green tops, chopped
1 8-ounce can whole water chestnuts, drained and coarsely chopped
1 10-ounce package frozen spinach, thawed and well-drained
1 round loaf sourdough or french bread
assorted vegetables, crackers, or bread

In a bowl, mix together first 6 ingredients. Chill.
Just before serving, hollow out bread to make a bread shell (reserve torn bread for
another use), and place dip inside. Serve with vegetables, crackers, or bread.
 

More recipes can be found at above links

To Kate's Halloween Spooks