Varicose Veins (Salad)
Ingrediants
15 ½ ounces - French-style green beans
1 head - Iceberg lettuce
6 tablespoons - Almonds (sliced)
Red food coloring
Preparation
Heat the beans in their liquid according to the directions on the can. Wash and dry the lettuce and arrange the leaves on a serving platter.
Pour the beans and liquid into a glass bowl. Add red food coloring, drop by drop, until the liquid turns the color of blood. Place the bowl in the refrigerator for 15 minutes.
Using a slotted spoon, remove the beans and place them in a "veinlike" pattern on top of the leaves. Sprinkle almonds over the beans for and added bony crunch and flavor.
Return to Top of Page
|
Vampire Fangs (Fruit Snack)
Ingrediants
6 - Large apples
¼ cup - Lemon juice
½ cup - Sugar
10 ounces - Strawberry fruit sauce or "all fruit" preserves
Preparation
Peel the apples, core them and cut them in half. Then cut each apple in half again to make quarters. Cut each quarter again to make eighths.
Place the apples in a bowl and toss with the lemon juice. Cut and shape the apple eighths into fangs then return them to the bowl with the lemon juice and toss lightly.
Sprinkle sugar over the fangs and toss until evenly mixed throughout. Arrange the fangs on a party platter splattered with strawberry sauce blood.
Return to Top of Page
|
Witch's Brew (Chicken and Lamb Stew)
Ingrediants
6 - Chicken wings
6 - Lamb riblets
4 - Chicken necks
½ teaspoon - Salt
½ teaspoon - Pepper
2 cans - Tomato soup (condensed)
2 cups - Water
2 - Fresh basil leaves or
½ teaspoon - Dried basil
Preparation
Rinse the meat and place in a large pot with enough water to cover the meat. Add the salt and pepper and cook over medium heat until the water comes to a boil. Lower the heat and continue to simmer, uncovered, for about 45 to 60 minutes, or until the meat is thoroughly cooked.
While the meat is cooking, mix the tomato soup and water in another large pot. Stir in the basil and cook over medium heat until your brew begins to boil. Turn the heat to low and simmer, uncovered, for 15 minutes, continuously stirring with a long spoon. When the meat is fully cooked, transfer it with a slotted spoon into the soup mixture. Ladle brew into individual bowls.
In the witch's recipe, the chicken wings are "wings of buzzard", the lamb riblets are "leg of toad", and the chicken necks are "tail of eel".
Return to Top of Page
|
Worms au Gratin (Pasta)
Ingrediants
Worms
4 quarts - Water
1 tablespoon - Salt
2 cups - Egg noodles
8 ounces - Spaghetti (broken into short pieces)
2 tablespoons - Butter or margarine
1 ½ cups - American cheese (grated)
½ teaspoon - Vegetable oil
Dirt
2 - Whole-wheat bread slices (toasted)
1 tablespoon - Butter or margarine (melted)
¼ teaspoon - Salt
Preparation
To prepare worms, fill a large pot with 4 quarts of water and add the salt. Heat over medium to high heat until the water comes to a rapid boil. Add the egg noodles and spaghetti (worms) and allow the water to come to a boil again. Lower the heat and cook the worms on a slow boil, uncovered, for about 8 to 10 minutes.
Drain and pour them into a large bowl. Toss with butter or margarine and the grated cheese. Grease the inside of a casserole dish with the vegetable oil. Pour the cooked worms into the dish and set aside.
To prepare the dirt, in a small bowl, crumble the toasted bread into tiny crumbs. Mix melted butter and salt with the crumbs to create dirt. Sprinkle dirt over worms and place under the broiler for 5 minutes.
Return to Top of Page
|
