The Dish

A Halloween Treat

Palmer Foodservice - 09/30/2015

We have been racking our brains lately to bring you a blog post that fit the fall season without being overly complicated. However, while we were scrolling away trying to find the perfect topic we stumbled upon this creative site stock full of fun Halloween recipes! The names and ideas for some of these were just too good to not share with you!

Halloween Mummy Dogs –

2 tubes of refrigerator roll of pizza dough

1 cup of part-skim mozzarella cheese - Palmer Item # 318855

¼ cup Parmesan (part-skim) cheese

Non-stick spray

4 tbsp. pizza sauce - Palmer Item # 107262

8 hot dogs - Palmer Item # 505925

Optional pizza toppings: onions, green peppers, olives, etc.

1 tbsp Italian herb seasoning mix

Preheat oven to 300 degrees F. Open packages of pizza dough, gather ingredients, grate cheese, and dice vegetables. Spray cookie sheet with non-stick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square. Add hot dogs and other pizza toppings and pizza herbs to taste. “Mummify” the hot dogs by wrapping them completely in the dought and pinching the ends. Bake for approximately 15 minutes or until crust begins to brown. Serve with warm pizza sauce for dip.

 

Halloween Chili –

1 ¼ lb. ground goblin gizzards (ground beef) - Palmer Item # 104530

1 medium eye of Cyclops (onion) - Palmer Item # 107138

15 oz. can soft shelled beetles (kidney beans) - Palmer Item # 107660

28 oz. can blood of bat (V-8 Juice)

1/8 t. pureed wasp (prepared mustard)

¼ t. common dried weed (oregano)

1 dash Redtailed hawk toenails (crushed red pepper)

2 t. ground sumac blossom (chili powder)

1 t. Hemlock (honey or sugar)

½ cup fresh grubs (sliced celery)

1 T. eye of Newt (pearled barley)

1 T. dried maggots (uncooked rice)

Water from a stagnant pond (tap water)

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 tree, add chopped eye of Cyclops and simmer until the pieces of the eye become translucent again, add the 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 with the eye of newt swells and the vertical tan colored “cats eye" appears on one side.

Note: Substitutions are in parenthesis. Leave a copy of the recipe out without the substitutions for your guests or kids to read.

 

Hebe Gee Be’s –

2 Cup Spider webs (rice Chex)

2 Cup Spider legs (Corn Chex)

2 Cup Snake Skin (Wheat Chex)

1 Cup cat bones (pretzel sticks)

2 Cup bats eyes (Cheerio’s)

6 T. melted owl fat (margarine or butter)

2 t. Witch’s Dandruff (seasoned salt)

3 t. Vampire Blood (soy sauce)

¼ t. powdered ghost guts (garlic)

Melt owl fat in electric skillet at 200 degrees F. Stir in Witch’s Dandruff, powdered ghost guts, and vampire blood. Blend well. Add spider webs, spider legs, snake skin, cats bones, and bats eyes. Mix well until all is coated. Cover skillet leaving lid vent open. Heat at 250 degrees F. for 10 to 15 minutes, stirring halfway through. Cool on paper towels. Keep in an airtight container.

For more fun Halloween recipes can be found HERE!

There are so many fun ideas on this site! It was hard to choose our favorites!