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Assingment #14 Due October 19

Posted by on Oct. 12, 2009 at 3:20 AM
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Halloween is a fun time. Please find a recipe that you think each of the following would enjoy if they were to show up at your house on October 31st! Then write a brief note about it.

Each one is worth 100 pts!

Here are the five to write about with a recipe included:






For example: Dracula would love blood sausage!   

Blood Sausage (Kiszka) 
      1    ingredients for 100 lbs.
      2 lb salt
      5 oz onion powder
      5 oz coarse black pepper
      2 oz marjoram
  1 1/2 oz ground allspice
      1 ga beef blood
      4 oz cure
     50 lb pork snouts
     20 lb pork tongues
     10 lb pork skins
     20 lb buckwheat groats or barley
      1    ingredients for 10 lbs.
      6 tb salt
      2 tb onion powder
      2 ts coarse black pepper
      1    heaping tsp. marjoram
      1 tb allspice
      1 lb beef blood (1 pint)
    1/2 ts cure
      1    meat in pounds


All meats must be cooked for at least 2 hours and then cooled. Grind all
the meats thru 3/16" grinder plate. Buckwheat groats or barley shall be
placed in a container and covered with hot boiling water for at least 2
hours. Be sure you place a cover on the container to prevent too much heat
from escaping. (You may cook either of these items until the volume is
doubled.) Remove and let cool. After all the meats and groats have cooled,
place in a mixer and add all seasonings, blood, and mix well. Stuff into
beef bungs or beef middles. Blood sausage is then cooked in 160 degree F water until the internal temperature reaches 152 degrees F. Remove from cooker and shower with cool water until the internal temperature is reduced to 110 degrees F, remove to cooler for at least 24 hours. Note: Since there always seems to be some breakage in the sausage business, you may add whatever broken sausage you have to the above formula. This blood sausage is spiced quite heavy and will cover up most other spices. You may add up to 5 lbs. of broken sausage to a 100 lb. formula. 







by on Oct. 12, 2009 at 3:20 AM
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by on Oct. 12, 2009 at 12:47 PM

Mummy would love my BBQ chicken WRAP!

1 lb boneless skinless chicken breast halves
4 peppers, quartered
1 medium onion, sliced
1 cup Kraft Southwestern BBQ Sauce
4 flour tortillas (10 inch)

Place chicken, peppers and onion slices on greased grill over medium-hot coals. Grill 18 to 20 minutes or until chicken is cooked through, turning and brushing occasionally with barbecue sauce. Cut chicken, peppers and onions into thin slices. Place mixture on center of each tortilla; roll up.

VARIATION: Cut chicken into strips. Heat 1 Tbsp. oil in large skillet on medium-high heat. Add chicken to skillet; cook and stir 8 minutes or until chicken is cooked through. Add green peppers and onions, cut into strips, and barbecue sauce; cover. Cook until vegetables are tender, stirring occasionally. Divide mixture among tortillas; roll up. VARIATION: Serve barbecue chicken mixture over hot cooked rice.

by on Oct. 12, 2009 at 10:15 PM

Dracula would get sandwiches cut into the shape of Coffins!

For each sandwich you need:
2 slices whole wheat bread
3 slices Smoked Ham
1 cheese single
1 Tbsp.  miracle whip dressing, or mayo
1 lettuce leaf

 Cover 1 of the bread slices with ham and Singles. Spread with dressing; top with lettuce. Secure with plastic toothpick, if desired.

CUT sandwich into coffin shape using a sharp knife.  To make them more fun, I would write RIP on them in red food coloring gel!

Also maybe some red juice or some other red beverage that looks like blood!

by on Oct. 12, 2009 at 10:26 PM

Witch - Homemade Chicken Noodle Soup cooked in my Cauldron over an open fire!  This would help warm her up from flying in in the freezing sky!

(3 1/2-pound) whole chicken
3 quart(s) low-sodium chicken broth
6 carrots, peeled
4 stalk(s) celery, ends trimmed
3 medium onions, peeled
5 black peppercorns
1 clove(s) garlic, crushed
10 sprig(s) parsley
2 sprig(s) thyme
1 bay leaf
2 tablespoon(s) unsalted butter
4 leeks, tops and root ends removed
1 teaspoon(s) salt
1 teaspoon(s) fresh-ground pepper
3 cup(s) (5 ounces) medium egg noodles


  1. Make the stock: Place the chicken and chicken broth in a large stock pot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
  2. Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a cauldron over medium heat (glowing embers). Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.

by on Oct. 14, 2009 at 12:08 PM

A Zombie would like some Fried Cow Brain

1 beef brain
1/2 cup cornmeal

Tony Chachere's or Cajun Seasonings
1 Cup flour
oil to fry

Gently take brain in palm of hand and remove the membrane that covers entire brain. Sometimes there are also small blood clots embedded in brain which have to be removed.

Season brain with Tony Chachere's or Cajun seasonings (salt, black pepper and cayenne). Mix flour and corn meal in bowl. Gently put brain in mixture to coat entire outer area. Drop in very hot oil and fry approximately five minutes. The time will depend on size. If brain is large it will take five minutes. It the brain is in small pieces, just cook until golden brown.

Caution - make sure your oil is fresh or the oil will boil over when brain is put in.

Save calories, season the brain as above and sauté until brown in a small amount of oil turning once.

by on Oct. 14, 2009 at 7:00 PM

Witches-do NOT ride your broom home, after some of these.

Witches' Brew (1998)

500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water


Witches' Brew (2000)

(this one pretty much fills a 12-quart cauldron)

four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum

All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)



for those days, when he feels like cooking... 

Fried Spiders

Inspired by the traditional Cambodian delicacy, in 2003 I tried making my own Fried Spiders out of pre-made ingredients. They are quite fragile, but tasty!

For each fried spider:
1 frozen ready-to-bake breaded cream-cheese-filled jalapeno popper
4 frozen ready-to-bake breaded onion rings
egg wash
wooden toothpicks soaked in water

Thaw the jalapeno poppers and onion rings enough to be able to use toothpicks and knives on them. Cut the onion rings in half to make the curved legs. Attach the 8 legs to the jalapeno pepper body with egg wash and hold in place with the wet toothpicks. Bake in the oven according to the jalapeno popper package instructions, taking care not to burn the legs. Carefully arrange on a serving platter, since the legs might fall off, just like
real fried spiders





  Would this make him the 'life' of the party?

Sinister Skulls

plastic wrap
1 small party favor plastic skull candy container
1 package cream cheese
1 jar chili sauce or salsa
crackers for spreading

Set the cream cheese out to thaw to room temperature. Line the inside of the plastic skull dish with plastic wrap leaving enough edges to wrap around later. Spoon the softened cream cheese into the plastic-lined skull dish, mashing in as much cream cheese as possible to pick up the most detail in the mold. Scrape any extra cream cheese off the top so it is flat. Close the plastic wrap over the flat cream cheese top and place in the freezer to set. Once set, remove the plastic wrap from the skull dish, and carefully wrap in foil to cushion the face shape. Line the skull dish with fresh plastic wrap to make more cream cheese skulls. Store in the freezer until night before the party, then thaw in the refrigerator. To serve, place the skull in a shallow dish, garnish with your preferred bloody salsa or chili mixture, including inside the eye sockets, and stab with your favorite spreader. You can extend the time before needing to refill by placing the skull on half a block of cream cheese, but cover the plain cream cheese with enough sauce so you can only see the skull above the "blood

by on Oct. 14, 2009 at 8:18 PM

Ghosts would like Ghost In A Hole French Toast!


  • One or two eggs per person
  • One or two slices bread per person
  • Butter, for cooking
  • Salt and pepper to taste


Heat a large griddle over medium low heat.  Cut ghost shapes from bread, reserving the “holes”.

Rub griddle liberally with butter.  Place bread and holes on griddle and break one egg into the hole in each one of the bread slices.  Cook until the whites are beginning to firm a bit.  Flip bread slices and cook for about 1 more minute. (For firm yolks, cook about 2 minutes.  This can take a bit of practice, a lot depends on your cook top.)

Remove from heat. Season with salt and pepper and serve “Ghosts in a hole” with their little ghostly holes on the side.


dd0de222.gif picture by ablossomq

by on Oct. 15, 2009 at 12:09 PM

Dracula would love bloody punch or blood pudding



3 cups cranberry juice

1-1/2 cups apple juice

1-1/2 cups grape juice

2 cups cola or sprite

1 cup frozen strawberries



in a large punch bowl combine all the juices and stir.  Take the strawberries and smash them into a chunky puree. Refrigerate the juice mixture and put strawberries back in freezer. When ready to serve add the cola and strawberries.



2pks vanilla pudding mix

2-1 1/2 cups of milk

2 cups whipped topping

red food coloring

large bowl


In a large bowl prepare pudding mixture according to directions. Add food coloring 4-5 drops depending on how red you want pudding. Chill and serve with whipped topping.



 Ghost would like grave yard pizza


1 pkg. (18 oz.) refrigerated sliceable sugar cookies

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar
2 cups  COOL WHIP Whipped Topping
3 CAMEO Creme Sandwich Cookies
4   OREO Cookies, crushed
1 tsp. decorating icings or gels
1/4 cup  BAKER'S ANGEL FLAKE Coconut
8 Assorted Halloween candies



Heat  oven to 350°F. Press cookie dough onto bottom of greased 12-inch pizza pan. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping. Spread over cooled crust.

Decorate with remaining ingredients and remaining whipped topping to resemble a graveyard.

by on Oct. 15, 2009 at 1:06 PM

Withes would love witches brew


2 bottles of sprite or 7up

2 cups apple juice

2 cups white grape juice

1 jar machino cherry's

green food coloring


In a large pitcher combine soda and juices together and stir. Add food coloring 4-5 drops depending on how green you want it. Chill. Freeze cherries, and right before serving add frozen cherries.



Zombies like frightening severed fingers


1-1/4 cups PLANTERS Sliced Almonds, divided
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
3/4 cup  powdered sugar
1 tsp. almond extract
1/4 tsp.  salt
1-1/2 cups flour

HEAT oven to 325ºF.

RESERVE 60 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)

ROLL dough into 60 (3-inch) "fingers," using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.

BAKE 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely.


by on Oct. 15, 2009 at 4:24 PM

Mummy would like pigs in a blaket 


1-2 pks of cresent roll in a can

1-2 pks of little smokies or beef hot dogs



Take cresnt rolls and seperate, cut each triangle into 2 smaller triangels. Cut cheese into strips and lay next to little smokie. Take one peice of dough and wrap the cheese and smokies and placing on a baking sheet. Bake for 10-15 minutes or until cresent rolls are golden brown and puffy. let cool and serve.

Try some fun and mix green, orange, or red food coloring with some water and brushing cresent roll dough. This will be a great idea for a halloween party.


by Group Owner on Oct. 18, 2009 at 10:08 PM

Well done ladies! I'm very impressed! You really made me smile with the creativity! Keep up the great work! Hugs!

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