Fill the egg-white halves with
the yolk and mayonnaise mixture.
Press an olive into the middle
of the mixture, with the pimiento "looking" up.
Sparingly dot the yolk and mayonnaise
mixture with red pepper flakes and then, for effect, stab each
"eyeball" with a toothpick. (This is truly a case of
form meeting function!)
Eyes-A-Poppin' (Serves as many
as you make!)
Soak pitted prunes for 30 minutes
in brandy. Stuff prunes with cream cheese and place a raisin
or dried cranberry in the center.
Voodoo Doll Meat Loaf (Serves
* 1 1/2 pounds ground beef
* 1 egg, beaten
* 1 cup breadcrumbs
* 1 teaspoon salt
* 1 clove, crushed garlic
* 1/2 teaspoon pepper
* 1/2 cup minced onion
* 2 tablespoons tomato paste
* 26 ounces spaghetti sauce
* Several strings of thick spaghetti
* Olives with pimiento filling
* Several strands of pimiento
* Corn kernels
Preheat oven to 350 degrees.
Mix together the first seven ingredients in a large bowl. In
an ungreased baking pan, form the mixture into a body.
Create a head, two arms, two
legs and a torso. Use the olives for eyes. Create lips with the
strands of pimiento, and fill in the mouth with corn kernels
Poke small holes in the skull
and stick 2" strands of spaghetti in each hole Use at least
12 strands to create hair.
Pour spaghetti sauce around
the body and bake for 60 to 75 minutes.
Liberally spike the voodoo body
with toothpicks after removing from oven. As you do this, try
to picture an ex-boss. whom you have special feelings.
Gazpacho con Ojos (Serves 12)
* 2 1/2 pounds tomatoes,
peeled and chopped
* 1 pound cucumbers, peeled and chopped finely
* 8 ounces onion, chopped finely
* 4 ounces red pepper, without seeds and pith, chopped finely
* 4 ounces yellow pepper, without seeds and pith, chopped
* Clove of garlic, crushed
* 1 pint tomato juice
* 3 ounces red wine vinegar
* 4 ounces olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon white pepper
* 1 jar green olives w/pimiento filling
Combine all but the two last
ingredients in a blender and blend until liquefied. Put pimiento-filled
olives in gazpacho and serve.
Soup of the Dead (Serves 6-8)
Be sure to write this recipe
for your guests using the substitute ingredients provided by
our culinary specialist, chef Frank N. Stine. Also, place large
rocks by your guests' bowls so that they will be prepared to
beat down any of the animal parts that are still moving!
* 1/2 pound smoked kielbasa,
cut into half-inch chunks (farmyard byproducts)
* 6 chicken wings (baby bats)
* 6 lamb riblets (gopher legs)
* 4 to 6 chicken feet (witches' feet)
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 10-3/4 ounce cans tomato soup
* 1 cup water
* 1 cup chicken broth
* Several fresh basil leaves
Rinse the meat and place in
large pot with enough water to cover. Add the salt and pepper
and cook over medium heat until boiling. Simmer until the meat
is thoroughly cooked.
In a separate large pot, mix
the tomato soup with one cup of water and one cup of broth in
another large pot. Stir in basil and cook until just beginning
to boil. Simmer uncovered for 15 minutes.
When the meat is ready, transfer
it into the soup mixture. Ladle the brew into individual bowls
and, as an afterthought, bring the pot to the table to ladle
up a witch foot for each guest!
Buying chicken feet in bulk
is the cost effective way to go! Since you've got them, why not
boil up a batch, slice a few baguettes, place a chicken's foot
inside studded with ketchup, and leave the claw hanging out the
end of the bun. It's guaranteed your guests will give you a hand!
Frozen Jack's (Serves many!)
* 24 navel oranges
* 24 cinnamon sticks
* 1 gallon chocolate ice cream
Carefully cut off the tops of
the oranges. Hollow out the orange, leaving the thick shell of
the navel orange. Cut faces into the oranges (you can even do
this as a contest or party activity). Pack the ice cream into
the orange, without letting any ice cream come out of the eyes,
nose or mouth. Cut a small hole in the top and put the top back
onto the orange. Stick a piece of cinnamon stick in the hole,
to make it look like a pumpkin stem. Freeze for at least three