Recipe via Meal-Master (tm) v8.05

Chunky Cat Barf by Fred Ball Date

Makes: 6 Servings

• 1 lg Spaghetti Squash
• 8 oz Cottage Cheese
• 16 oz Mozzarella (grated)
• 8 oz Parmesan (grated)
• 1 qt Spaghetti sauce with peppers

Cook squash.
Fork out insides into a giant casserole dish.
Add cottage cheese, half of the mozzarella and parmesan, sauce.
Mix it until it looks like its name. Top with remaining cheese.

Bake @ 350 F for 45 minutes.

Witch's Brew No.1 by Susan Klapper

Makes: About 10 servings

• 3pt Purple grape juice
• 1 1/2 pt Club soda
• Grapes
• Apples

Mix the grape juice and soda in a pitcher.
Halve the grapes and take out the seeds.
Cut the apple into small chunks.
Float the fruit in the brew just before serving, by magic, the grapes and apples will look just like eyes and teeth.
Make a swizzle broomstick from a straw and black paper cut into a fringe.

Goblin's Thirst Quencher by Ted Ball

Makes: 24 Servings

• 2 qt non-alcoholic Apple cider,chilled
• 6 oz can lemonade concentrate - thawed
• 28 oz bottle chilled ginger-ale
• Ice Cubes

In a large pitcher or punch bowl, combine cider and thawed lemonade concentrate.
Add ginger ale and ice.
Stir to blend.

If desired, garnish with apple slices.

Witches' Brew No.2 by Fred Ball

Makes: 12 Servings

• 1 qt Non-alcoholic apple cider
• 1 cup orange juice
• 1 cup pineapple juice
• 1 ts Whole allspice
• 1 ts Whole cloves
• 2 2 inch cinnamon sticks

In saucepan, combine all ingredients.
Simmer for 10 minutes.
Strain.
Serve warm.

Pumpkin Punch by Fred Ball

Makes: 6 Servings

• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup honey
• 1 ts cinnamon
• 1/2 ts nutmeg
• 1/2 cup orange juice
• 1 qt Frozen vanilla yogurt

Combine ingredients in blender and whirl until smooth.
Pour into carved out pumpkin to serve.

Wormy Apple by Fred Ball

Makes: 2 Servings

• 1 Apple
• Gummy worms
• Peanut butter

Cut apple into 6 pieces
Remove core
Spread peanut butter on apple slices
Wrap 1 or 2 gummy worms around apple

Critters In The Hay by Fred Ball

Makes: 4 Servings

• 1 1/2 cups Sugar
• 1 cup Light corn syrup
• 2 tb Butter
• 1 1/2 ts Pumpkin pie spice
• 1 ts Vanilla
• 1/2 ts Salt
• 1/2 ts Green food colour(optional)
• 3 1/2 qt Popped popcorn (remove any unpopped kernels)
• 1 cup Candy corn
• Licorice ropes,black
• Wooden toothpicks
• sm Black gum drops or other small black candies
• Red decorating icing
• Tiny red jaw-breakers candy
• Wormshape candies

In Dutch oven, bring sugar,corn syrup and butter to the boil, boil for 2 1/2 minutes.
Stir in pumpkin pie spice, vanilla, salt and food colouring (if desired) and mix until evenly coloured.
Add popcorn and toss until evenly coated.
Spread popcorn mixture in a single layer on greased sheets of foil and allow to cool and harden.
Break into bite-size pieces and mix with candy corn in a wide shallow bowl, set aside.
To make spiders, cut licorice into 2 inch lengths. To make legs, starting at one end, make three 1/2 inch to 3/4 inch cuts to make four legs. Repeat cuts at opposite end. Leave about 1/2 inch in center uncut. Gently pull legs apart and curl down.
Pushwooden toothpick through center of body, leaving about 1/4 inch exposed on top.
Push one gumdrop onto exposed pick to make a body.
Using writing tip of decorating icing, squeeze two small dots of icing into gumdrops.
Press jaw-breakers into icing to make eyes.
Place "spiders" and worm-shaped candies in popcorn.
Remove wooden picks before eating.

Eyeball Potion by Fred Ball

Makes: 10 Servings

• 8 oz Frozen whipped topping, thawed
• Blueberries or raisins
• 1 1/2 cups boiling water
• 1 lg Pkg gelatin - any red flavour
• 1 cup cold water
• Ice cubes

Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for "eyeballs." Place a blueberry or raisin in each scoop for the "pupil."
Freeze for 30 minutes, or until firm.
Meanwhile, stir boiling water into gelatin in large bowl for at least two minutes until completely dissolved.
Mix cold water and ice cubes to make 2-1/2 cups.
Add to gelatin, stirring until slightly thickened.
Remove any remaining ice.
Pour about 1/2 cup gelatin around the two "eyeballs" in each dish, leaving the top of the "eyeballs" exposed. Refrigerate for 1-1/2 hours, or until firm.

Orange Worms by Fred Ball

Makes: 13 Servings

• 2 cans Apricot halves packed in light syrup or own juice
• 4 Envelopes unflavoured Gelatin
• 2 cups Orange juice

Wiggle these worms any way you want on your plate.
If you like, give them 'eyes' made from licorice bits.
Place apricots in colander and let drain.
Place drained apricots in food processor, cover, and whirl until well blended.
Place gelatin in 3 quart pan, add orange juice, and let stand for 5 minutes to soften gelatin.
Place pan on burner and bring to a boil over med/high heat, stirring with whisk. Turn off burner and remove pan to rack.
Add apricots and mix with whisk until well blended.
Pour into baking pan, cover with plastic wrap, and refrigerate for about 4 hours, until set.
Use butter knife to cut gelatin crosswise into 9 inch long, 1 inch wide strips (you should have about 13).
Use pancake turner to remove strips to serving plate.
Use your hands to twist strips into worm shapes.

Bloody Eyeballs On The Rocks by Sharon Stevens

Makes: 6 Servings

• 12 Radishes
• 7 oz Olives, pimento stuffed
• 46 oz Tomato juice

Prepare the eyeballs at least the day before you'll need them.
Peel the radishes, leaving thin streaks of red skin on them (for blood vessels).
Carefully scoop out a hole in each radish. Stuff a green olive, pimento side out, in each hole.
Place one radish in each section of an ice cube tray.
Fill tray with water and freeze overnight.

The day of serving:

Pour tall glasses 3/4 full of tomato juice and add a pair of eyeballs to each glass. Cheers!

Eyeballs on Ritz

Makes: 1 Serving

• Eggs, hard boiled
• Mustard powder
• Mayo
• Black olives
• Ritz crackers
• Red food colouring

Cut hard boiled eggs in half lengthwise.
Remove yolks and make filling for deviled eggs - mash yolk with mustard powder and a little mayo.
Cut out small hole from bottom centre of each egg (about 5/8" diameter.)
Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling.
Place each egg, olive side up, on a Ritz cracker.
Paint red lines, resembling blood veins, with a toothpick on the eye.

Creepy Jigglers

Makes: 1 Serving

• 2 1/2 cups boiling water
• 1 pk Jello, orange
• 3 pk Jello, grape

Stir boiling water into gelatins in large bowl 3 minutes or until completely dissolved.
Pour into 13x9-inch pan.
Refrigerate at least 3 hours or until firm.
Dip bottom of pan in warm water for about 15 seconds.
Cut into Halloween shapes with cookie cutters all the way through gelatin.

Graveyard Treat

Makes: 15 Servings

• 2 1/4 cup Chocolate wafer cookie
• 1 pk Orange Jello, 8 serving size
• 2 1/4 cup Crumbs - divided
• 1/2 cup Sugar -- divided
• 1/2 cup Margarine or butter - melted
• 8 oz Cream cheese, softened
• 12 oz Cool Whip -- thawed
• 2 cups Boiling water
• 1/2 cups Cold water
• Ice cubes
• Custard cream or Bourbon chocolate biscuits
• Decorator icings
• Candy corn and pumpkins

Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and the melted margarine.
Press with fork into 13x9" baking pan to form crust.
Refrigerate.
Beat cream cheese and remaining 1/4 cup sugar in med. bowl with wire whisk until smooth.
Gently stir in 1/2 of the whipped topping.
Spread evenly over crust.
Stir boiling water into gelatin until it's completely dissolved.
Mix cold water and ice cubes to make 1-1/2 cups.
Add to gelatin, stir until slightly thickened.
Remove any remaining ice.
Spoon gelatin over cream cheese layer.
Refrigerate for 3 hours or until firm.
Spread remaining whipped topping over gelatin just before serving, sprinkle with remaining 1/4 cup cookie crumbs.
Decorate sandwich custard creams with icings to make "tombstones".
Stand tombstones on top of dessert with candies to resemble a graveyard.
Cut into squares to serve.

Fungus Among Us Vegetable Salad

Makes: 6 servings

• 9 oz Frozen creamed spinach
• 1/2 Iceberg lettuce
• 4 Carrots
• 2 Cucumbers
• 2 Tomatoes
• 6 Radishes
• 2 Red onions

Prepare the creamed spinach in a saucepan according to the directions on the package and let cool in the refrigerator for 30 minutes.
Wash the lettuce, carrots, cucumbers, tomatoes and radishes in cold water.
Pat the lettuce dry with paper towels, tear it into pieces and place it in a salad bowl.
Peel the carrots, cucumbers and onions, then slice all of the vegetables into small pieces.
Add to the salad bowl.
Pour the cooled creamed spinach (fungus) into the salad bowl and toss.

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