From the category archives:

Halloween

October 25, 2008

  • Witch Sticks

    24 sticks (drumettes)
    1/4 cup honey
    1/4 cup regular soy sauce
    1/4 cup light soy sauce
    1/2 cup water
    1 large crushed clove garlic
    24 chicken drumettes
    Directions
    1. (…)

October 24, 2008

  • Ghosts on Broomsticks

    Gangrenous Scrambled Legs
    Ghosts on Broomsticks
    Ingredients for Ghosts on Broomsticks
    1 pound  white chocolate chips
    1/2 cup  tiny red cinnamon candies
    12  wooden sticks
    Directions for Ghosts on Broomsticks
    Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler.  Place
    the white chocolate chips in the smaller pot and set it over the pot of simmering water. (…)

October 23, 2008

  • Gangrenous Scrambled Legs

    Gangrenous Scrambled Legs Ingredients
    1 dozen small sausage links
    8 eggs
    8 tablespoons milk
    1 teaspoon salt
    1/4 teaspoon pepper
    green food coloring
    1 tablespoon butter or margarine
    1/4 cup chopped onions
    Gangrenous Scrambled Legs Directions
    Prepare the sausage links according to the directions on the package.  After they have
    cooled slightly, carefully slice them in half lengthwise.  Wrap them in aluminum foil
    and set aside.  In a medium bowl, combine the eggs, milk, salt and pepper.  Beat with a
    whisk until frothy.  Slowly add food coloring, 1 drop at a time, until you reach your
    desired shade of gangrene green.  Heat butter or margarine in a large frying pan over
    medium heat until the butter begins to sizzle.  Add the chopped onions (toenails) and
    saute for a few minutes.  Then add the egg mixture to the pan.  Stir the egg mixture with
    a long-handled fork or spatula until the eggs are firm and not too runny.  When the
    eggs are almost done, add the sausage links (little legs) and cook just until the sausage is
    heated.  Transfer the Gangrenous Scrambled Legs to individual plates or a serving
    platter.  You can sprinkle shredded mozzarella cheese on top of hot eggs and – voila! (…)

October 22, 2008

  • Fungus Among Us Vegetable Salad

    Ingredients for Fungus Among Us Vegetable Salad

    9 ounces frozen creamed spinach
    1/2 head iceberg lettuce
    4 carrots
    2 cucumbers
    2 tomatoes
    6 to 8 radishes
    2 red onions
    Directions for Fungus Among Us Vegetable Salad

    1. (…)

  • Frank in Steins

    Frank in Steins Ingredients
    16 ounces hot dogs
    16 ounces sauerkraut (canned)
    mustard
    ketchup

    Frank in Steins Directions
    Prepare the hot dogs and sauerkraut according to the directions on the packages.  With a
    long-handled fork, divide the sauerkraut equally among 4 beer steins, or coffee mugs,
    filling each no more than half full.  Carefully cut the cooked hot dogs into small pieces
    and drop into the steins.  Allow guests to dribble mustard (yellow pus) or ketchup
    (thickened blood) over their Frank-in-Steins. (…)

October 21, 2008

  • Ear Wax Wieners on Cotton Swabs

    Ear Wax Wieners on Cotton Swabs Ingredients
    8 tablespoons butter or margarine (melted)
    24 cocktail franks
    1/2 cup mustard
    1/2 cup mayonnaise
    toothpicks
    cotton balls

    Ear Wax Wieners on Cotton Swabs Directions
    Melt the butter or margarine in a small pan over low heat, being careful not to burn it. (…)

October 20, 2008

  • Dead Man's Meat Loaf

    Dead Man's Meat Loaf Ingredients
    1 1/2  pounds ground beef
    1 egg — beaten
    1 cup bread crumbs
    1 tablespoon ketchup
    1 teaspoon salt
    1/4 teaspoon garlic powder
    1/4 teaspoon pepper
    1/4 cup minced onions
    26 ounces spaghetti sauce
    olives, corn kernels and pimentos garnish
    Dead Man's Meat Loaf Directions
    1. (…)

October 18, 2008

  • Crudites with Vomit Vinaigrette

    Ingredients for Crudites with Vomit Vinaigrette

    cherry tomatoes
    carrots, peeled
    zucchini
    celery stalks
    radishes
    mushroom caps
    2 cups cottage cheese
    1 envelope onion soup mix
    1/4 cup milk
    yellow food coloring
    Directions for Crudites with Vomit Vinaigrette
    Rinse the vegetables in warm water, except the mushroom caps.  Wipe those gently
    with a damp paper towel.  Then slice the carrots, zucchini and celery into thin sticks. (…)

October 17, 2008

  • Chuckie's Upchuck

    Chuckie's Upchuck Ingredients

    2 teaspoons butter or margarine
    2 medium onions chopped
    16 ounces corn, cream-style
    2 cans cream of mushroom soup, condensed
    2 cups milk
    tomatoes, leftover green beans (or whatever vegetables you have)
    Chuckie's Upchuck Directions
    Melt the butter in a large saucepan over low heat.  Add the chopped onions and saute
    until they are softened and light brown.  Add the corn, soup and milk and stir together. (…)

October 16, 2008

  • Chips and Lips

    Chips and Lips Ingredients
    6 English muffins
    8 ounces mozzarella cheese — shredded
    6 medium tomatoes
    Chips and Lips Directions
    Separate English muffins into halves.  Arrange halves on a cookie sheet, rough side up. (…)

October 15, 2008

  • Brains on the Half Skull

    Ingredients for Brains on the Half Skull
    2 medium potatoes
    8 ounces thin spaghetti
    14 ounces spaghetti sauce
    Cooking  Brains on the Half Skull
    1. Preheat the oven to 400 degrees.
    2. (…)

October 13, 2008

  • Gory Gorilla Tonsils

    Gory Gorilla Tonsils Ingredients :

    2 dozen Brussel sprouts
    1/4 teaspoon salt
    4 ounces American cheese — grated
    2 tablespoons milk
    10 to 12 iceberg lettuce leaves
    1/4 teaspoon paprika
    Ways to cook Gory Gorilla Tonsils
    Wash the Brussels sprouts and remove any discolored leaves. (…)

October 11, 2008

  • Gnarled Witch's Fingers

    Gnarled Witch's Fingers Ingredients :
    1 tablespoon vegetable oil
    4 chicken cutlets
    1 cup all (purpose flour)
    1 egg (beaten)
    1 cup seasoned bread crumbs
    6 ounces black olives (drained)
    1 head iceberg lettuce (shredded)
    Preparation and Cooking
    Grease a cookie sheet with vegetable oil and set aside. (…)

October 10, 2008

  • Ghoul-ade over Gopher Guts

    3 ounces   cherry gelatin powder or 10 to 12 lemons or 2 cups bottled lemon juice
    7 cups       water
    1 cup        sugar
    green food coloring
    Cooking Ghoul-ade over Gopher Guts
    Prepare a bowl of gelatin dessert according to the directions on the package.  Chill in the
    freezer for 45 minutes, or until partially set.  While the gelatin cools, squeeze the juice
    from the lemons into a pitcher, being careful not to include any seeds.  Add the 7 cups of
    water to the lemon juice.  Stir.  Add the sugar and stir again. (…)

October 9, 2008

  • Bloody Eyeballs on the Rocks

    Ingredients Bloody Eyeballs on the Rocks
    12 radishes
    7 ounces olives — pimento-stuffed
    46 ounces tomato juice

    Directions for Bloody Eyeballs on the Rocks
    1. (…)

October 8, 2008

  • Bloody Bug Juice

    Ingredients Bloody Bug Juice :
    24    ounces      frozen strawberries — thawed
    6      ounces      lemonade, frozen concentrate
    1      quart         ginger ale
    1      cup           raisins
    1      cup           blueberries — fresh or frozen
    How to cook Bloody Bug Juice
    1. (…)

October 7, 2008

  • Bleeding Gums Gumbo

    Ingredients for Bleeding Gums Gumbo
    2 fresh tomatoes
    2 red bell peppers
    core and seeds removed
    1 can chicken gumbo soup, condensed
    1 can tomato soup, condensed
    2 cups water
    11 ounces whole kernel corn, canned — drained
    Directions
    Carefully chop tomatoes into small blood-clotty pieces and red peppers
    into gum shapes. (…)