Sweet and Spicy Pumpkin Seeds   Makes 1 cup Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.   1 medium pumpkin 5 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch cayenne pepperto taste 1 1/2 tablespoons peanut oil     1.  Preheat oven to 250°. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.     2.  In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

* Exported from MasterCook * BLOODY BUG JUICE Recipe By :Serving Size : 6 Preparation Time :0:00 Categories : Kids Misc Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 oz Frozen strawberries -- thawed 6 oz Lemonade, frozen concentrate 1 qt Ginger ale 1 c Raisins 1 c Blueberries -- fresh or frozen Recipe by: Creepy Cuisine, Lucy Munroe Place the strawberries in a bowl and mash with a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins and blueberries (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. To quench a creepy crowd's thirst, double or tripple this recipe and serve in a punch bowl. Drape some gummy worms over the rim of your bowl for a particularly swampy-looking effect!

* Exported from MasterCook * Boogers On A Stick^ Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Jar cheez whiz Green food coloring 25 To 30 pretzel sticks -----TOOLS----- Waxed paper Long handled spoon Platter With an adults help, melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar. Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green. To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies. Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain buggers into bloody ones. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

* Exported from MasterCook * Cat Litter Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Gross Hlween Kids MC Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Bisquick 1 c Shredded Cheddar cheese 1 lb Ground beef, turkey or pork Sausage -Litter 2 c Long grain rice 3 3/4 c Water 2 ts Salt 2 tb Butter or margarine -Tools lg Mixing bowl Rectangular baking pan Deep saucepan with lid Fork Paper towels lg Spoon Stainless steel pooper Scooper To make dumps: With an adult's help, preheat the oven to 350F. Using clean hans, mix together the dump ingredients in a large bowl. Mold pieces of this mixture into various size/shape dumps. Place so they don't touch each other in an ungreased baking pan. Use two if they don''t all fit. With an adult's help, bake the dumps for about 20 minutes or until they are all brown, firm and slightly crusty. While the meat cooks, put all four litter ingredients into a large saucepan. Then, with an adult's help, heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer without lifting the cover for fourteen minutes. With an adult's help, remove the saucepan from the stove and carefully (to avoid having your face melted away by the steam), lift off the cover. Break apart, or "fluff" the rice with a fork and set pan aside. When dumps are done, carefully transfer them onto paper towels to drain. Spoon the rice and dumps into the now empty baking pan, leaving some dumps partially uncovered, the way Kitty does when he/she is in a hurry. Serves 8-10 litterbox lovers. Use ppper scooper to serve. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 - - - - - - - - - - - - - - - - - -

Crispy Caterpillar Cocoons^ Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Tube refrigerated crescent Rolls 8 Brown & serve sausages 1 Squeeze bottle yellow Mustard -----TOOLS----- Frying pan Metal tongs Paper towels Knife Cutting board Carrot peeler Cookie sheet With an adult's help, preheat the oven according to directions on crescent roll package. Prepare the sausages according to package directions. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow them to cool fopr 10-15 minutes. With an adult's help, carefully cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each through. Separate the cresent roll dough into its precut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larve, take two sausage halves and, with their mustard sides touching, put them together to form a whole. Place a whole larve on a baking sheet and bake accoring to package instructions. (Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos. Serves 4 goo gobblers. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

Day Old Bathwater^ Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Can frozen lemonade 12 ounces Can frozen pink lemonade 12 ounces Can frozen limeade 1/2 gallon Rainbow sherbert -----TOOLS----- Ice cream scoop Mixing bowl Long stirring spoon lg Punch bowl Ladle Cups About 45 minutes before serving time, set cans of lemon and limeade and the container of sherbert out to thaw. After 15 minutes, scoop out half of the sherbert's containers contents and place it into a brownish color. Place the remaining sherbert back in Prepare lemon and limeades according to the package directions and pour into the punch bowl. Carefully float spoonfuls of the brown blended sherbert on top of the lemnade mixture, spreading it around to look like dirty brown suds. Do not stir. Use a ladle to serve punch in cups. Serves about 30 dirty, nonbathing buddies. Sicko serving suggestion: Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap), on top of your scummy punch. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

* Exported from MasterCook * Diaper Dump Porridge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Gross Hlween Kids MC Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cn (10 oz) beef broth 1 Tube refrigerated biscuits 1 cn (10 oz) chicken broth -Tools 2 sm Saucepans Knife Slotted spoon Soup ladle 4 Soup bowls Pour the beef froth into a saucepan. Set aside and don't add any water. Remove the biscuits from the tube, seperate them and carefully cut each one in half. Then, using clean hands, sculpt the biscuit pieces into "dump" shapes. Add the dumps to the beef broth. With an adult's help, place the dumps and broth over medium heat and cook until the mixture comes to a boil. Turn the heat to low, cover the pan with a lid and simmer for 15-20 minutes. Carefully check the broth level ofte Pour the chicken broth (diaper fluid) and one can water into the second saucepan. With a slotted spoon, carefully transfer the cooked dumps from the beef broth and place in the chicken broth pan. Heat chicken broth according to the directions on the can, Sicko serving suggestion: When you're done eating, place a container of baby wipes on the table for guests to clean up with! From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95