Welcome
to the Witches
Brew...
Welcome
to the Witches
Brew...
1 package (10oz) rigatoni pasta
2 cans squirtable cheese spread
1 small jar barbecue sauce
16 to 20 whole black peppercorns
1 carrot
Cook pasta according to directions on package. Rinse the pasta in cold
water. To make snakes:Covering one end of the rigatoni with your finger (to
prevent leakage), carefully fill each piece of pasta with cheese spread.
Place six to eight cheese-filled rigatonis end to end on a serving platter,
in a realistically curvy snake shape. Using a toothpick, spread lines of
barbecue sauce along the top of each snake for markings. To form heads, use
barbecue sauce to glue two black peppercorn eyes onto the end opposite the
tail of each snake. Wash, dry and carefully peel skin off carrot. When completely
clean of skin,make one more peeling for each snake you have formed. At the
narrow end of each peel, carefully cut out a long, thin triangle. These are
your snakes forked tongues. Position tongues.
1 package (10oz) rigatoni pasta
2 cans squirtable cheese spread
1 small jar barbecue sauce
16 to 20 whole black peppercorns
1 carrot
Cook pasta according to directions on package. Rinse the pasta in cold
water. To make snakes:Covering one end of the rigatoni with your finger (to
prevent leakage), carefully fill each piece of pasta with cheese spread.
Place six to eight cheese-filled rigatonis end to end on a serving platter,
in a realistically curvy snake shape. Using a toothpick, spread lines of
barbecue sauce along the top of each snake for markings. To form heads, use
barbecue sauce to glue two black peppercorn eyes onto the end opposite the
tail of each snake. Wash, dry and carefully peel skin off carrot. When completely
clean of skin,make one more peeling for each snake you have formed. At the
narrow end of each peel, carefully cut out a long, thin triangle. These are
your snakes forked tongues. Position tongues.
8 eggs
4 1/2 tablespoons mayonnaise
6 large letuce leaves
16 pimento stuffed olives
1 tablespoon chocolate sprinkles
Hard boil the eggs. Gently crack the eggs against a hard surface, then
carefully peel off the shells. Slice each egg in half lengthwise. Scoop out
the yolks and put them in a small bowl. Mash the yolks with a fork until
they are crumbly. Add mayonnaise and blend.Carefully fill the empty egg whites
with yolk mixture. Cover a platter with lettuce leaves, setting a leaf or
two aside for garnish. Arrange the egg halves,yolk side down, on the leaves.
These are your mice bodies. To give them each eyes and a nose, pull the pimento
out of an olive and cut it into three small pieces. Cut thirty two thin,
lengthwise strips from several of the green olives. Stick two of these strips
end to end onto the back end of the mouse to form the tail. Out of the remaining
olives, cut thirty two small triangular ear pieces. To garnish: Tear small
pieces of lettuce and position in front of the mice's mouths. As a final
touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter
to re-create an authentically tidy mouse toilette
Apple juice
Cranberry juice
Ginger ale
Mix equal parts of apple and cranberry juice and ginger ale. Refrigerate.
When ready to serve, place half the mixture in the punch bowl.
1/3 cup vegetable oil
1/2 tsp ground cloves
1 cup fresh or canned pumpkin puree
3 eggs, 1 cup flour, ½ cup raisins
2 tsps ground cinnamon
2 1/3 cups bisquik pinch of ground nutmeg
Preheat oven to 350 degrees. Grease 9x5-inch loaf pan. Mix all ingredients
together with wooden spoon. Pour into prepared pan. Bake for 45 minutes.
Test with knife, if the knife comes out clean the bread is done. If it is
not done put back in oven for 10 minutes. Cool before removing from pan.
Store in plastic bag
4 egg whites
1 tsp grated orange peel
1 3/4 cups sugar
1/2 tsp baking powder
1 3/4 cups flour
1 1/2 cups salted almonds
With an electric mixer on medium speed, beat egg whites and sugar with
orange peel and backing powder until blended. Gradually add nuts and flour,
beating until mixture is thoroughly blended. Cover and chill until firm enough
to handle, at least an hour or up to a day. Lightly flour your hands and
pinch off a three-tablespoon size piece of dough.
1/2 cup butter, softened
1 1/2 cups peanut butter
1 lb icing sugar
1 tablespoon vanilla extract
12 ozs white chocolate
Cream the butter and peanut butter together. Add the icing sugar and
vanilla and blend thoroughly. Shape into small 1-inch balls and refrigerate
on waxed paper for half an hour. Melt the white chocolate (you can use a
microwave for this). With a toothpick, dip the "eyeballs" into the chocolate,
covering all but a small circle on the top. Let cool on waxed paper. Makes
around 40 eyeballs
1 Tablespoon vegetable oil 4
Boneless chicken breasts
1 cup flour, 1 egg, beaten
1 cup breadcrumbs
Pitted black olives, halved lengthwise
Shredded lettuce.
Grease a baking sheet with the oil and set aside. Cut the chicken breasts
part way to create five fingers (the uncut part being the palm of the hand).
Dust the chicken in flour, dip in the egg and coat in the breadcrumbs. Grill
for five minutes on each side until golden and cooked through. Trim the
"fingertips" with the olive "fingernails" and serve on lettuce.
You will need: English Muffins, Spaghetti Sauce, Shredded Cheese, Pepperoni,
Red and Green Peppers, Mushrooms, ETC.
Have each child make individual monster pizzas with English muffins.
First have the children spread on spaghetti sauce, then create a monster
using shredded cheese, pepperoni, green & red peeper strips, mushrooms,
etc., to make the features. Heat in oven at 350 until cheese is melted. Quick,
easy and fun!!
You will need: 1 pkg Crescent Rolls, Baco-bits, 6 Hot Dogs, 4 Slices
American Cheese.
Preheat oven to 25 degrees. Cut 2 hot dogs in half, first one way, then
the other so that you have 8 pieces. Take crescent rolls out of can and unroll.
Divide into four rectangles and close holes in the middle by pinching together.
Put 1 slice of cheese on each rectangle. Sprinkle 1 tsp of baco-bits on top
of each slice of cheese. Put 1 hot dog on top of each slice of cheese. Seal
edges by pressing dough together. Form into mummy shape. Make bandage marks
with knife. Put on ungreased cookie sheet and bake for 15 minutes. Poke eye
holes with straw.
1 medium Carrot
4 medium Potatoes
3 Celery stalks
1/2 cup Frozen green beans
pn Salt
12 oz Jar chicken or turkey gravy
3 tb Butter 1/2 c Milk
Mix all together and serve
1 quart Chocolate chocolate chip ice
Cream
3/4 cup Chocolate syrup
1 liter Club soda
-----TOOLS-----
lg Spoon 4 Tall glasses Straws Iced tea spoons Let ice cream sit at
room temperature unti lit is easy to scoop. Spoon ice cream into glasses
until it is aboiut halfway full. Pour or squeeze about 3 tablespoons chocolate
syrup into each glass. Slowly fill almost to the top with club soda and stir
well with a spoon. Serve with a straw and tall spoon for excavating those
luscious brown lumps.
Serves 4
sewage slurpers.
Sicko serving suggestion: To make this slop especially discusting,
plop an unwrapped tootsie roll into each glass.
6 ounces Box lime jello
1/4 Head cabbage
3 Carrots -- washed and peeled
1 can (8oz) crushed pineapple
Drained
1 can (11oz) mandarin orange
Segments -- drained
-----TOOLS-----
Grater
Knife
Mixing bowl
Fork
Plastic wrap
Prepare jello according to directions on box.Refrigerate 2 1/2 hours
or until partially set. Grate about half a cup cabbage and half a cup carrots
into a bowl. Add the drained pineapple and orange segments to the vegetables
and mash with a fork until mixture looks well chewed.
Remove the jello and dump the vegetables in. Stir gently with a fork.
Cover with plastic wrap and chill 2-4 hours until it has the consistency
of a grassy pile of gelatinous puke.Serves 8-10 chunk chompers.
1 1/2 c Mung bean sprouts
1 lb Ground beef
1 Egg
Salt and pepper to taste
Mayonnaise
Ketchup
6 Hamburger buns
-Tools
Mixing bowl
lg Frying pan
Spatula
Aluminum foil
Platter
Wash sprout (worms) with warm water. Using clean hands, mix one cup
of the sprouts, the ground beef and the raw egg together in a bowl. Reserve
the remaining srpouts until later. Form burgers into six patties. Place in
fry pan and srpinkle with salt and pepper. With an adult's help, cook on
medium heat until they are well browned underneath. Carefully turn the patties
season again and cook until the second side is well browned. Place on open
buns and serve with the worms sprinkled on top as a garnish. Don't forget
the pus and blood. Serves 6 worm slurpers.
Sicko serving suggestion:
Use a clean hole ouncher to punch holes in lettuce garnish
Butchered
Snake Bits With Barbecue
Sauce
Deviled
Mice
Dragon's
Blood Punch Pumpkin Bread
Pumpkin
Bread
Skeleton
Bone
Biscuits
Eyeballs
Witches'
Fingers
Monster
Pizza
Mummy's
Case
Puked
Up
Potatoes
Sewer
Soda
Veggie
Vomit
Worm
Burgers