Sprinkle seasoning into cheese and spoon about a half cup of cheese into each pita. Place on ungreased cookie sheet and bake at 350 degrees for 15 minutes. until the pitas are browned. Remove from oven and poke a hole in the top of the pita until the cheese oooozes out. Dab tomato sauce around cheese and enjoy.
Chuckie's Upchuck
2 teaspoons of butter or margerine
2 medium onions chopped
16 ounces of cream style corn
210 ounce cans of cream of mushroom soup
2 cups milk
Whatever leftover vegetables you have in the fridge! (tomatoes, green beans, Mushrooms, cauliflower, etc) Saute onions in the butter. Add everything else and bring it to a boil. Simmer 5 minutes. Serve immediatelu with a barf bag of course!
Tounges on Toast
8 slices white bread
8 slices bologna
Mustard
Cut each slice of bread into the shape of lips, with a slit in the middle. Cut the bologna into strips that look like tounges. Insert the bologna into the slits in the lips(so it looks like the tounges are hanging out of the mouths). Cover the bread with mustard and broil until the bread is golden brown.
Dead Man's Meatloaf
Use your favorite recipe, but instead of shaping it into a log shape it into a corpse. Legs together, arms folded across chest. Bake as usual, but before serving, stab the poor guy in the heart and dump ketchup on him. Guaranteed to gross out just about anyone!
Gnarled Witches Fingers
1 T veg oil
4 boneless chicken breasts
1 cup flour
1 egg, beaten
1 c bread crumbs
Pitted black olives, halved lengthwise
Shredded lettuce
Grease cookie sheet with oil, set aside. Carefully cut chicken breasts partway to create five fingers (the uncut part will be the palm of the hand). Slice them a little crooked for effect. Dust in flour, dip in egg, coat in bread crumbs, broil 5 minutes each side til golden and cooked through. Trim the tips with the olive fingernails and serve on lettuce.
Meathead
Ok, the latest (and easily most disgusting) version of the Meathead passed
it's test with flying colors.
What you need:
A hollow skull (they sell these in Halloween shops. The top comes off and
there is a space inside for candy or whatever)
Cherry or strawberry JellO mix
Cold cuts (ham and turkey look good)
Red or green food coloring (optional)
Eyes (optional)
This recipe is rather labor intensive and must be done ahead of time! First, we prepared some red ice (water and food coloring mixture) although green ice or no color at all should work equally as well. We also modified our skull slightly by drilling holes from the internal compartment to the outside of the skull to allow for drainage.
Second, wash the skull completely, making sure that it is clean enough to eat off of (which is what you will be doing). I worked in two sections and put each section into ziplock plastic bags after I was finished. It is important to store everything in the *FREEZER* until maybe an hour before you serve it.
Third, prepare your JellO. I make mine in several pans and make sure it is only 1/4" thick. When it has set up, you will be slicing it up into 23" strips which can be layered over the skull sections.
Fourth, cut up your cold cuts. I typically use thin sliced meats and cut them into 2x6" strips but almost anything will work. If you use ham, the head will look more natural but using turkey looks like a zombie head. You can experiment with other meats and see how they look. Even using a combination of meats looks good.
Fifth, once everything is prepared, take the two halves of skull and pick one to work on. I decided to go all out and grabbed a pair of those spring glasses (the ones with the eyeballs on springs) and cut the eyes out. I washed them and placed them into the eye sockets, which gave the skull a very interesting look. Layer the slices of JellO over the skull and on top of it, layer the sliced meat. The meat will act as a bonding agent to hold the whole mess together. It will probably take 1015 layers of meat to make the head look "natural" and will probably take some practice to get it to look right. Personally, I've learned not to put the meat down in any pattern, just to have it crisscross and go anywhichway. YMMV.
As each half of the skull is finished, put it into a sealable plastic bag and put it into the freezer. This keeps the meat and JellO cold but keeps the moisture in the meat from freezing solid.
About an hour before serving, remove the pieces from the freezer. Fill the skull with the ice that you had prepared previously and seal the two ends of skull together with more cold cuts. I suggest putting it into the refrigerator to let any ice that had formed in the freezer time to melt. Place it on a platter of lettuce and serve.
The effect it gives is quite interesting. As parts of the meathead are cut away, both the red JellO are exposed and parts of the skull. The JellO also does melt somewhat and starts to ooze through the meat. As the ice inside the skull melts, it drains through the holes that I previously mentioned and starts to pool on the platter.
I am not responsible for anyone who becomes violently ill trying to eat this concoction.
Worms au Gratin
Worms: 67 oz egg noodles, cooked with 8 oz spaghetti, broken into short pieces
Toss with: 2 T butter or margering and 1 1/2 cups grated process cheese or cheddar
Place in greased casserole.
Dirt: 2 slices whole wheat bread, toasted, crumbled into tiny crumbs, 1 T butter or margerine, melted and 1/4 tsp salt Mix dirt ingredients together, sprinkle over worms.
Place under broiler for 5 minutes.
Finger Sandwiches or Handwiches
Spread soft white bread with red colored creamcheese and roll up and squish them lengthwise in your hand. They come out looking like bony fingers. Put cut up olive on tip for the fingernail.
A joke main dish?...
Squirmy Worms
Ingredients:
Spaghetti lg. diam. not vermicelli
Grapes, loose
Sm. Waste Basket w/ liner
Cooking oil
Directions:
Cook spaghetti until done. Rinse well to separate. Coat well with oil to make it nice and slippery.
Put spaghetti in waste basket lined with a plastic bag. Add the grapes and mix well. Cover waste
basket with a black and orange cover. Secure tightly. Cut a hole in the center of the cover large
enough to put your hand through. Invite Trick or Treaters to dig in for their treats. HAVE FUN.
