Halloween

BLOODY EYEBALLS
ON THE ROCKS
Serving Size : 6
12 Radishes
7 oz Olives -- pimiento-stuffed
46 oz Tomato juice
Prepare these bloody eyeballs the day before your plan to serve them.
Peel radishes, leaving thin streaks of red skin on them for blood vessels. Using the
tip of the vegetable peeler or a small,
knife, carefully scoop out a small hole in each radish. Stuff a green olive, pimiento side out, in each hole. Place 1 radish
eyeball in each section of an empty ice
cube tray. You may need to pare your eyeballs down a bit to fit. Fill the tray with water and freeze overnight. Pour tall
glasses 3/4 full of tomato juice and add a pair of eyeballs to each glass.

STRAINED EYEBALLS
6 Eggs, 6 oz Whipped cream cheese
7 oz Green olives -- with pimientos
Red food coloring
Place the eggs in a saucepan and cover them with cold water. Cook over high heat until the water begins to boil. Then turn the heat to low and simmer for 10 minutes. Place the cooked eggs in cold water. When they are cool enough to touch, crack the eggshells all over by rolling them on a hard surface. Peel away the shells carefully and cut the eggs in half widthwise. Remove the yolks from the eggs and fill the holes with cream cheese. You won't need the yolks for this recipe. Press an olive into each cream cheese eyeball, pimiento facing up, for an eerie green iris and startling red pupil! For a final touch, dip the tip of a toothpick in red food coloring and draw broken blood vessels in the cream cheese.

HAND ICE MOLD &
DRAGONS BLOOD PUNCH
Apple juice Cranberry juice Ginger
ale New rubber glove Red food coloring
1 pound Coffee can Water To make the
hand, fill a new rubber glove with water.
Tie at the wrist with string and freeze one
or two days. Unmold. Sometimes a finger
will fall off when unmolding, this only adds
to the goulish effect. To make a base for the hand, fill a one-pound coffee can about
1/3 full with water. Insert the hand and
freeze until firm. To make the punch: Mix
equal parts of apple and cranberry juice and ginger ale. Refrigerate. When ready to serve, place half the mixture in the punch bowl.
Insert hand ice mold in the center. Fill
bowl with remaining punch.
FOR ADDED EFFECT, PLACE
A FEW DROPS OF RED FOOD
COLORING ON THE TIPS OF
THE FINGERS JUST BEFORE SERVING

CAT LITTER CASSEROLE
Dumps - 1 c Bisquick 1 c Shredded Cheddar cheese
1 lb Ground beef, turkey or pork Sausage
Litter - 2 c Long grain rice
3 3/4 c Water 2 ts Salt
2 tb Butter or margarine
To make dumps: Preheat the oven to 350F. Mix
together the dump ingredients in a large bowl.
Mold pieces of this mixture into various size/shape dumps. Place so they don't touch each other in
an ungreased baking pan. Use two if they don''t all
fit. Bake the dumps for about 20 minutes or until
they are all brown, firm and slightly crusty. While
the meat cooks, put all four litter ingredients into a
large saucepan. Heat on high until the water comes
to a boil. Stir, turn heat to low and cover the pan.
Simmer without lifting the cover for fourteen minutes. Remove the sauce pan from the stove and carefully
(to avoid having your face melted away by the
steam), lift off the cover. Break apart, or
"fluff" the rice with a fork and set pan aside.
When dumps are done, carefully transfer them
onto paper towels to drain. Spoon the rice and
dumps into the now empty baking
pan, leaving some dumps partially uncovered,
the way Kitty does
when he/she is in a hurry.
Serves 8-10 litterbox lovers.
Use pooper scooper to serve.

BOOGERS
ON A STICK
8 ounces Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
M elt 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: Serve with
a bowl of chunky red salsa so that
guests can turn plain boogers into
bloody ones.

NOSE BLOW BURRITOS
2 medium Tomatoes 1 pound Ground
beef package Burrito or taco seasoning
1 can (30oz) refried beans 8 Or 10
burrito size soft Flour tortillas
2 ct (8oz) guacamole 1 ct (16oz) sour cream .
Dice the tomatoes into small pieces and
place in a bowl. with an adult's help, place
the ground beef in a frying pan, sprinkle
with the burrito seasoning and saute on
medium heat until it's well browned.
Cover and set aside. Cook the beans
in a saucepan on low heat, stirring
occasionally, when the beans are hot,
gently combine them with the ground
beef in a clean bowl. To build the burrito
beaks: Set one tortilla on a dinner plate.
Spoon an approximately one and one half
inch wide strip of guacamole dip (rancid
mucus) down the center of each tortilla.
On top of that, spoon a strip of sour
cream (fresh mucus), and a strip of the
beef bean mixture. Tightly fold the left
and right sides of the tortilla over your
ingredients, then tuck the lower third
of the whole burrito under itself, making
a nose shape. Use a knife to cut
out two large holes for nostrils.
Gently squeeze the nose
Sicko serving suggestion: Instead
of napkins, set each guest's place
with an individul size packet of
facial tissues.


BLOODY EYEBALLS ON THE ROCKS Serving Size : 6 12 Radishes 7 oz Olives -- pimiento-stuffed 46 oz Tomato juice Prepare these bloody eyeballs the day before your plan to serve them. Peel radishes, leaving thin streaks of red skin on them for blood vessels. Using the tip of the vegetable peeler or a small, knife, carefully scoop out a small hole in each radish. Stuff a green olive, pimiento side out, in each hole. Place 1 radish eyeball in each section of an empty ice cube tray. You may need to pare your eyeballs down a bit to fit. Fill the tray with water and freeze overnight. Pour tall glasses 3/4 full of tomato juice and add a pair of eyeballs to each glass.	STRAINED EYEBALLS 6 Eggs, 6 oz Whipped cream cheese 7 oz Green olives -- with pimientos Red food coloring Place the eggs in a saucepan and cover them with cold water. Cook over high heat until the water begins to boil. Then turn the heat to low and simmer for 10 minutes. Place the cooked eggs in cold water. When they are cool enough to touch, crack the eggshells all over by rolling them on a hard surface. Peel away the shells carefully and cut the eggs in half widthwise. Remove the yolks from the eggs and fill the holes with cream cheese. You won't need the yolks for this recipe. Press an olive into each cream cheese eyeball, pimiento facing up, for an eerie green iris and startling red pupil! For a final touch, dip the tip of a toothpick in red food coloring and draw broken blood vessels in the cream cheese.	HAND ICE MOLD & DRAGONS BLOOD PUNCH Apple juice Cranberry juice Ginger ale New rubber glove Red food coloring 1 pound Coffee can Water To make the hand, fill a new rubber glove with water. Tie at the wrist with string and freeze one or two days. Unmold. Sometimes a finger will fall off when unmolding, this only adds to the goulish effect. To make a base for the hand, fill a one-pound coffee can about 1/3 full with water. Insert the hand and freeze until firm. To make the punch: Mix equal parts of apple and cranberry juice and ginger ale. Refrigerate. When ready to serve, place half the mixture in the punch bowl. Insert hand ice mold in the center. Fill bowl with remaining punch. FOR ADDED EFFECT, PLACE A FEW DROPS OF RED FOOD COLORING ON THE TIPS OF THE FINGERS JUST BEFORE SERVING
CAT LITTER CASSEROLE Dumps - 1 c Bisquick 1 c Shredded Cheddar cheese 1 lb Ground beef, turkey or pork Sausage Litter - 2 c Long grain rice 3 3/4 c Water 2 ts Salt 2 tb Butter or margarine To make dumps: Preheat the oven to 350F. Mix together the dump ingredients in a large bowl. Mold pieces of this mixture into various size/shape dumps. Place so they don't touch each other in an ungreased baking pan. Use two if they don''t all fit. Bake the dumps for about 20 minutes or until they are all brown, firm and slightly crusty. While the meat cooks, put all four litter ingredients into a large saucepan. Heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer without lifting the cover for fourteen minutes. Remove the sauce pan from the stove and carefully (to avoid having your face melted away by the steam), lift off the cover. Break apart, or "fluff" the rice with a fork and set pan aside. When dumps are done, carefully transfer them onto paper towels to drain. Spoon the rice and dumps into the now empty baking pan, leaving some dumps partially uncovered, the way Kitty does when he/she is in a hurry. Serves 8-10 litterbox lovers. Use pooper scooper to serve.	BOOGERS ON A STICK 8 ounces Jar cheez whiz Green food coloring 25 To 30 pretzel sticks M elt 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: Serve with a bowl of chunky red salsa so that guests can turn plain boogers into bloody ones.	NOSE BLOW BURRITOS 2 medium Tomatoes 1 pound Ground beef package Burrito or taco seasoning 1 can (30oz) refried beans 8 Or 10 burrito size soft Flour tortillas 2 ct (8oz) guacamole 1 ct (16oz) sour cream . Dice the tomatoes into small pieces and place in a bowl. with an adult's help, place the ground beef in a frying pan, sprinkle with the burrito seasoning and saute on medium heat until it's well browned. Cover and set aside. Cook the beans in a saucepan on low heat, stirring occasionally, when the beans are hot, gently combine them with the ground beef in a clean bowl. To build the burrito beaks: Set one tortilla on a dinner plate. Spoon an approximately one and one half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla. On top of that, spoon a strip of sour cream (fresh mucus), and a strip of the beef bean mixture. Tightly fold the left and right sides of the tortilla over your ingredients, then tuck the lower third of the whole burrito under itself, making a nose shape. Use a knife to cut out two large holes for nostrils. Gently squeeze the nose Sicko serving suggestion: Instead of napkins, set each guest's place with an individul size packet of facial tissues.