Halloween Chili

• 1 1/4 lb ground goblin gizzards: (ground beef 15% fat)
• 1 med eye of Cyclops (onion)
• 15 oz Can soft shelled beetles: (kidney beans)
• 28 oz Can blood of bat: (V-8 juice)
• 1/8 ts pureed wasp: (prepared mustard)
• 1/4 ts common dried weed: (oregano)
• 1 ds Redtailed hawk toenails: (crushed red pepper)
• 2 ts ground sumac blossom: (chili powder)
• 1 ts hemlock: (honey or sugar)
• 1/2 c fresh grubs: (sliced celery)
• 1 TB eye of Newt: (pearled barley)
• 1 TB dried maggots: (uncooked rice)
• Water from a stagnant pond: (tap water)

Substitutions are in parenthesis.

Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark.

Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp.

As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.

Beef in Costume for Halloween

• 1 (4 lb.) pumpkin
• 1 lb lean ground beef
• 1 c chopped onion
• Cooking oil
• 1/3 c chopped red pepper
• 1/3 c chopped green pepper
• 1 Clove minced garlic
• 1 ts salt
• 1/4 ts thyme
• 1/4 ts pepper
• 7 1/2 oz pitted ripe olives
• 1 (8 Oz.) Can tomato sauce
• 2 beaten eggs

Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water to cover for 20 to 25 minutes or until almost tender. Drain.

Brown beef and onion. Add peppers and garlic. Cook one minute. Remove from heat, stir in remaining ingredients. Spoon into pumpkin. Place "lid" on top. Brush pumpkin with oil.

Bake at 350 degrees for 1 hour.

Let stand 10 minutes.

Cut into edges to serve.

Chunky Cat Barf

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

Cook squash. Fork out insides into a giant casserole dish. Add cottage cheese, half of the mozzerella and parmesan, sauce. Mix it until it looks like it's name. Top with remaining cheese. Bake at 350 for 45 minutes.

Note: You could substitute spaghetti for the squash.

Halloween Pizza

• 1 lb Frozen bread dough, thawed
• 2 ts Vegetable oil
• 1 c Mozzarella cheese, shredded
• 1 cn (15 oz) Tomato sauce
• 1 tb Onion, chopped
• 1 t Salt
• 1 t Dried oregano leaves
• 1/2 ts Garlic powder
• 2 c Cheddar cheese, shredded
• 4 oz Pepperoni or salami, sliced
• Green pepper strips
• Ripe olives, sliced

Heat oven to 325 degrees.

Divide thawed dough in half. Roll and stretch each half into 10-12" circle on lightly-floured baking sheet. Turn up edges 1/2" and pinch or pleat. Brush circles with oil; sprinkle with mozzarella cheese.

Mix tomato sauce, onion, salt, oregano and garlic powder; pour on circles. Top with cheddar cheese.

Decorate with overlapping pepperoni slices around edge of pizzas, olive slices for eyes, and green pepper strips for eyebrows, noses and mouths. Bake until crust is brown, 20-25 minutes. Makes 2 pizzas.

Hobgoblin Stew

• 2 tb Flour
• 1 1/2 ts Salt
• 1/8 ts Pepper
• 1 lb Beef stew meat
• 3 tb Vegetable oil
• 1/4 c Chopped onion
• 3 c Water
• 1/2 ts Garlic powder
• 1 ts Thyme
• 1 ts Coriander
• 2 Potatoes; peeled and cubed
• 6 Carrots; peeled and sliced into rounds
• 1 c Frozen peas; thawed
• 1/2 c Evaporated milk

On plate, combine flour, salt and pepper; set aside. Cut meat into bite-size cubes, then roll in flour mixture to coat. Reserve flour mixture.

Heat vegetable oil in saucepan set on stove top over medium-low heat. Add meat and brown, stirring occasionally with mixing spoon, then sprinkle in remaining flour mixture. Add onion; cook until limp. Add water, garlic powder, thyme and coriander; bring to boil. Cover and cook over low heat 1 hour.

After 1 hour, add potatoes, carrots and additional water as needed. Cover and cook 10 minutes. Add peas and continue to cook about 5 minutes or until vegetables are tender. Stir in evaporated milk. Heat through, but do NOT boil.

To serve, pour into hollowed-out pumpkin shell decorated to look like a spooky jack-o'-lantern.

Halloween Hash

• 1 lb ground beef
• 1 lg onion, chopped
• 1 ts salt
• 1/4 ts pepper
• 1 c stewed tomatoes
• 1 cn Whole Kernel Corn-(2 1/2 C)
• 1/4 lb Cheddar cheese, cubed

Place ground beef, onion, salt and pepper in skillet. Cook and stir over heat until meat is lightly browned and onion is soft. Drain off grease before adding other ingredients. Add tomatoes and corn.

Cover and simmer over low heat about 30 minutes. Stir in cheese cubes. Cover skillet and let stand a minute or two until cheese melts. Serve with nacho chips.

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