|Food For Halloween
|Most of my Halloween get togethers were done at my diner in Nebraska
where we would have quite the crowd of people along with a "Cake & Coffee
Get Together" where we indulged in "The Big Pumpkin Cake", a 4ft.x 4ft.
monstrocity, trick or treating, games for the kids and hay rides! It was a great
get together as we drove thru the dark country roads pulled by a tractor that the
Mayor drove and scared out of our mind as the tractor suddenly breaks down in
the darkest of spots......thats when the ZOMBIES came out all we had was
a few flash lights!!! aahhh yes....small town life!
|The Gory Recipes of
|Grilled Breast of Buzzard (Chicken Skewers w/ dipping sauce)
Dead Corpse Pieces ( Steak Bites w/ dipping sauce)
Adams Ribs ( Baby Back-ribs individually cut)
Spooky Shrimp Tray ( Shrimp Cocktail w/ sauce)
Sauteed Intestines ( Italian Sausage cut into small pieces)
Freshly Flayed Flesh ( Roast Beef on Crostini)
Blood Clots ( Mancotti Bites)
Bat Wings (Hot Wings)
Vulture Mini Eggrolls (w/ dipping sauce)
Savory Brain Shrimp Spread ( Shrimp Mold)
Eerie Eyeballs ( Eyeballs)
Skeleton Bones (Cheese Straw Stacks)
Select Organ Cuts ( Cheese Tray & Crackers)
Blood & Guts ( Salsa & Chips)
Blood Shot Eyeballs (Deviled Eggs)
Creepy Crudite (Veggie Platter done in Halloween style)
Puke (Spinach Dip)
Tumors in Swap Jelly (Crockpot Meatballs)
Regurgitated Guts in Phyllo ( Spanokpita Strudel)
|I have thought about how much I miss those wonderful get together's where
people came together to create terrific memories for themselves and their kids.
Something grand to look forward to every year as our favorite holiday of
Halloween approaches. So to see if I can spark any interest, I keep jotting down
some notes in order to maybe pursue this idea for Halloween in my neighborhood!
We shall see!!
|This year I will be doing some things different and have decided
with all those wonderful ideas on the net, to have a small gathering
to indulge in "Gory Food"! Thank You to all of the great people
who have posted pictures and recipes to inspire the rest of us!
Assorted Halloween Candies
|Recipes with Pictures to Follow
|For the party we did things a bit different because we had so much meat and ribs to cook
so we just fired up the grill outside and cooked the meat all together which gave it that
delicious flavor, but the following recipes are how I usually make these items.
|3/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon fresh minced thyme leaves or 1/2 teaspoon of dried
2 lbs. of boneless, skinless chicken breast - Use fresh road kill if possible, notes following
Whisk together lemon juice, olive oil, salt, pepper and thyme. Pour over chiciken breasts
in a non reactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breast for 10 minutes on each side, or until cooked
thru. Cool slightly and cut diagonaaly in 1/2 inch thick slices. Skewer w/ wooden sticks and
serve with bbq sauce, ranch dressing or honey or try a haberno mango sauce. Knorr puts
one out that is very good. If you have a wholesale grocer that is around you they usually
have some of the better dips in gallon containers.
|How to Catch Fresh Roadkill
|Altho city folks are not common to following this routine, us country bumpkins that run
them there diners in the back woods where money is tight and customers are scarce all
compare notes on our ways of catching fresh road kill. So here is our way of doing it and
it really works well!
In small eat'in establishments most of them big distributors with refrigerated trucks don't
care to stop and waste their time with little folks........so in running these small joints you
find yourself running into to town all the time to pick things up. So what we use to do was
carry a can of spray paint with us. On the way to into town ya just stop, swing open your
door and spray each critter you see on the road with your spray paint. Then...on the way
home you stop and pick up all the critters that have not been sprayed.....them there is the
|1 tablespoon of extra virgin olive oil, plus some for drizzling
1 small onion, finely chopped
1/2 cup of Vodka
2 tablespoons of Worcestershire Sauce
2 teaspoons of hot pepper sauce
1 cup of tomato sauce
1 rounded teaspoon of prepared horseradish sauce
salt & pepper
1 1/2 lbs. of beef sirloin either cut in large strips
or grilled whole and then cut into strips
steak seasoning blend or can use salt & pepper
6 - 8 inch bamboo skewers "Stakes"
Heat a small saucepan over medium heat. Add oil & onions and saute 5 minutes. Add Vodka
and reduce by 1/2. Add Worcestershire, hot sauce, tomatoe sauce, and horseradish. Stir to
combine the dipping sauce and return sauce to a bubble. Add salt & pepper and adjust
You can heat a nonstick skillet over high or you can cook the meat on a charcoal grill whole and
then cut into strips. Coat meat lightly in oil. Season with steak seasoning blend or salt and
pepper to taste.
Cook the meat until carmalized all over, about 2 minutes on each side unless you are on the
charcoal grill. Transfer dipping sauce to a small dish and place at the center of the serving
platter. Surround the dip with meat bites and set several bamboo "stakes" along side the meat.
This time to make things easier for guests we skewered the meat for them.
|This photo shows both Grilled Boneless Breast of Buzzard & Dead Corpse Pieces
|Buy 2-3 full slabs of Baby Backribs....can be grilled on the charcoal grill or cooked in the oven.....when
finished cut so they are individual pieces for guests to handle and offer with BBQ sauce. Our BBQ sauce
was called "Brain Fluid".
Some Notes on Cooking Ribs
People have different preferences to how they like their ribs cooked so we are gonna try and give you a
few different ideas. You will not get the flavor to be out of this world unless you cook them on the
charcoal grill. After cooking them on the grill they are ready to eat IF you like the meat to be chewy
and have some texture to it.
Now in the Collins family we have always cut some of the fat and skin off the back of the ribs and then
broil them for a bit. Then you put them in the oven and you put a little BBQ sauce on the ribs and you
let them cook for 2 - 2 1/2 hours at 350 degrees covered in a roasting pan or with foil. You can also
make them in a stock pot. See how they will fit in the pot and we usually cut the racks in half. Fill the
stock pot with water and cover the ribs. Cook 1- 1/2 -2 hrs. on a low heat, then slap on the grill and
brush with BBQ sauce. Cook till done.
|You can buy any size shrimp you like but people tend to devour these so be forewarned. I usually
buy 2 bags of the medium size ( I watch for them to be on sale) or you can buy fresh if you live
near a fish monger and clean and cook them yourself for a cheaper price. When using the bags I
keep mine frozen till about an hour before serving and then I put them in a colander and let cold
water run on them to defrost a bit. Usually by the time they sit and the time it takes to make the
platter and get them to the table they are just right for eating.
I pace a big mound of chopped lettuce on the platter and put a small bowl of cocktail sauce in the
center and place the shrimp onto the lettuce. I don't use any ice under them cause we usually eat
them right away so if you are having a big party with people eating off the tray all night do be sure
to set this up in a container that you can have ice under it to keep your shrimp fresh and firm.
|I use fresh made Italian Sausage from the Italian Deli for these when I can get up there to Greensboro to buy it. If I
can't I use Johnsonville Hot Italian Sausages. You can use any style of sausage you like. This Italian is really good
and goes well if placed next to the Blood Clots ( Mancotti Bites).
I fry the sausage in some oil( but cooking it on the charcoal grill gives it a out of this world flavor!) and brown it
good, after it is browned I add a bit of water to steam the sausage so it cooks good, put a lid on the frying pan and
the heat on low. Watch your heat or these will burst open. After they are cooked I let them cool and slice them into
1 inch slices and place them in a bowl with frilly toothpicks for picking up. Serve with Marinara Sauce.
|3 Packages of frozen chopped spinach
3lbs. of Johnsonville bulk or link hot
sausage, can be mild or sweet also
2 packages of cream cheese , softened
2 large onions
grated parmesian cheese
salt & pepper
2 jumbo eggs
I use 2 - 1lb. packages of mancotti shells
2 cups of tomato sauce or your own sauce
|Place frozen spinach in a strainer and run hot water over it until well thawed.
Squeeze all the water out of it real good and place in a large bowl. In a large
sautee pan, cook the sausage and break into small pieces. If not using bulk
sausage cut the links open and get sausage out and discard casings. Brown the
meat and drain well. ( I let it sit and drain real well) Then add to spinach. Add the
cream cheese to the mixture and combine . Keep mixing till cream cheese melts
and blends in well.
Reserve 2 tablespoons of fat in the pan and sautee the chopped onions until
transparent. Then add the onions to the other ingredients and combine. Add
parmesian cheese, salt and pepper to taste. Let the mixture cool and then add
eggs. This filling can be made up to 1 day in advance and refrigerated until use.
(Do not add eggs until you use)
Cook the mancotti shells until al dente in salted water. I remove mine after
cooking and place them in a bowl of ice water. Then drain and cool.
Carefully spoon the mixture into the shells. Cut each shell into 3 pieces cross-wise
with a very sharp knife so as not to tear. Place in a baking dish and cover with
sauce and cook at 350 degrees for approx. 30-40 minutes, covered with foil.
This recipe makes a heap of Blood Clots so usually I make large stuffed shells
with whats left over and freeze them.
One suggestion........this dish is simply delicious if made with good homemade
|We serve them with dipping sauces....Honey, BBQ Sauce, Blue Cheese Dressing that I add Bleu
Cheese Chunks to and Honey Mustard Sauce.
|1 lb. of ground pork
2 cups of shredded cabbage
1 small minced onion
2 egg yolks
egg roll wrappers
salt & pepper
oyster sauce from the Asian grocery store
|Cook and brown the meat,add some salt & pepper, garlic salt and 3 tablespoons of oyster
sauce. Set aside and drain well. Next you want to cut up all your vegetables. The main thing to
keep in mind when making eggrolls is you want the veggies finely & very thinly chopped. Cut
up your cabbage, onions & use a grader to grate your carrots. In another skillet heat a little oil
and add your onions and let them cook for a couple of minutes before you add the shredded
(finely shredded) cabbage and the grated carrots.
I add a little water and put a cover on this and cook for a few minutes to steam the veggies so
they are not hard and crunchy. (We live in denture-land here!) If you like your veggies
crunchy ( they are really good this way) just saute the onions, cabbage & carrots in a little oil
for a few minutes in the pan. Add 3 tablespoons of oyster sauce to this pan and mix well. I
mention adding more oyster sause because then you have a stronger flavor but start out with
the 3 tablesppons first & see how you like the flavor. I put quite a bit oyster sauce on mine
altho when I make my eggrolls I cut up a larger amount of ingredients & make 60 - 90 eggrolls
at a time. Drain this mixture and see if you want it to have more flavor....if so add more oyster
sauce and mix it in.
Now get a bowl & add the meat, cabbage, onion carrot mixture all together. Mix well. At this
time you want to add more salt & pepper & garlic salt to the batch. Mix well. If you want your
egg rolls to have a true asian flavor at this time you can sprinkle some sesame oil over the
mixture & mix well. Go easy with this as a little goes a long way. The thing to do is when
making egg rolls is each time you make them, see what you think of the flavor and then keep
adjusting the recipe till it meets your needs. After mixing put the mixture in a casserole dish,
cover with film or foil & set in the refrigerator.
By putting this mixture in the frig overnight it will give the flavors a chance to blend well and
making egg rolls with the mixture being cold is a must. I put the mixture in a casserole dish
and cover it with film wrap. Next day its time to fill the wrappers.
I usually get a big tray ready and lay out wet rung out paper towels on it. Then I set my
finished egg rolls on it and cover them with more wet rung out paper towels to keep the egg
rolls from drying out while we make them. Here is where you make the decision to make
regualr sized egg rolls or mini egg rolls. The mini ones take a bit longer to make, with them
you have to cut the wrapper in half carefully and seal all the corners. (small ones are hard to
If making regular sized egg rolls lay the wrapper down with the pointed corner toward you (
like a diamond shape). Place 1-2 tablespoons of mixture at the end closest to you. Pick up the
tip in front of you and roll it under the mixture. At this time I take my 2 whisked egg yolks and
a pastry brush and put egg yolk on both sides toward the other point. Fold left and right
corners toward the center and continue to roll forward, your egg roll wrapper package should
have instructions on rolling these guys.
Place finished egg roll on tray with seam down and continue to make them all.
I cook my egg rolls in a deep fryer and use a spatula (metal) to keep them submerged. Drain
on paper towels. Serve with sweet and sour sauce, hot mustard or vietnamese dipping sauces.
You can find any of these at these in the Asian grocery store and they are much better tasting
and much cheaper that what you find in the regular grocery store. Can also be cooked in a pan
of hot oil.
These can be frozen after being cooked. I wrap 4 to a pack in tin foil and freeze. Defrost in the
frig before dropping in the deep fryer to re-crisp. Please note that we all agree that they taste
better when eaten right away instead of freezing.
|1 (10 3/4 oz. can) of Mushroom Soup
8 ozs. of Philadelphia Cream Cheese, softened
1 (.25oz.) envelope of unflavored gelatin, softened in a 1/4 cup of water
1 bunch of green onions
3 lbs. of cooked shrimp, coarsely chopped or 1lb. of crab
1 cup of mayonnaise
1 tablespoon of lemon juice
Tobasco or creole seasoning to taste
|Heat soup undiluted, and mix in the cream cheese. Stir in softened
gelatin and blend well. Fold in remaining ingredients and pour into
|Suggestions: If you use the brain mold which is about 3 cups, halve the recipe except for the
amount of gelatin, leave out the green onions and finely chop the shrimp into more of a paste for
the sake of making it look more smooth - textured like a real brain.
|I'm so excited, the whole family is coming for the Hallow's Eve Party. Master
David says he has an announcement to make this year to add to the festivities!
|Pork cooking & adding of condiments
|Finely chop your onions & grate your carrots.
|Here is the meat draining after its cooking time.
|Finely chop your cabbage
|Sautee your vegetables.
|Add your Oyster Sauce.
|After everything drains well combine the
ingredients, add more seasonings & mix well.
|Transfer to a casserole dish so the mixture gets really
cold from the glass. Refrigerate overnight.
|Wet 3-4 paper towels, rung out well & spread over a
cookie sheet. This is to keep your eggrolls from drying
out while they are waiting to be cooked.
|You can find egg roll wrappers in most produce
sections of the grocery store or you can use springroll
wrappers from an asian market but they will give you a
|Here you have everything ready to go, your
tray, your mixture is out, the bowl contains 2
whisked egg yolks, open your wrappers & only
pull out a few at a time.
|You want to set your eggroll mixture very close to
where you will be filling so you don't drop a lot of
mixture. I use a tablespoon to fill the eggrolls & its a
heaping tablespoon of mixture that goes in each
|Have a pastry brush ready for your eggs. Place
the wrapper with pointed side toward you.
|Roll eggroll forward tighly but gently.
|Then your left flap.
|Roll the rest of the way & put enough
pressure to seal but don't smash.
|Now set your rolled eggroll on the tray & cover with another wet rung out paper towel.
|Here is a tray ready to go & being placed in the deep fryer, you can also use a dutch oven
but be very careful how many rolls you put in at one time so your oil does not boil over &
start a fire. We cook 7 at a time in our deep fryer.
|We use 2 metal spatulas to keep the eggrolls submerged. Cook at 375 degrees for approx. 4
minutes or until nice & brown. It takes a little work to learn exactly when they are
done.....sometimes they look done but will be soft so check them out .
|To have crispy eggrolls its imperative that you stand them up like this to cool. If they are
laying down that side of the eggroll will be soggy in that spot. Be careful biting into these
as they come out of the fryer, a lot of heat remains in the eggroll. So cool them for a bit.
|Let your eggrolls cool completely before stacking on a halloween platter for serving. Serve
with several kinds of sauces, hot mustard, sweet-n-sour, vietnamese dipping sauce or
springroll sauce. There are many varieties of sauces in the asian market. These are very good
at room temperature. I make them prior to my company coming but you can make these
ahead of time & stick them in the frig. They are good cold or just reheat in a deep fryer or in
|Put your eggroll mixture toward the side closest to
|Bring in your right flap.
|Take the tip of the wrapper & place it under the mixture and very gently pull the mixture in
toward you tight. Pull it back. Be careful with these if you have long nails cause they will
rip. Then take the pastry brush & brush the wrapper on the open ends. Just do it along the
ends. In the right photo,on the left you can see where its wet, start there, go to the point &
down the other end.
|This is a wet paper towel I use to wash my
marble or counter as I work. You will have
some mixture fall off your spoon & also it
gets wet where you are working from the
egg wash. Wipe your area w/ the paper towel
after every 2 - 3 rolls to make sure your
rolls look nice.