A funny cartoon about the ubiquity of the blogging pheonomenon.

Just wanted to let you know that I mentioned your site and featured the Eyes and Ears Halloween dish in a post at http://daisydear.blogspot.com

I know that I will be back often to try out your recipes. Thank you.

Best Halloween Recipes

EYES AND EARS

TO MAKE THE EARS:

1 1/4 cup cake flour (not self-rising)
1/2 teaspoon salt
2 large egg yolks
1 1/2 tablespoons olive oil
1/4 cup water
3 drops Red food coloring

Mix all of the dry ingredients together in a mixing bowl.
In another bowl, mix the wet ingredients together.
Add the wet ingredients to the dry ingredients and mix.
Depending on the humidity, you may need to add a little more flour.
Dump the dough out onto a floured counter and knead well.
If the dough is still too sticky, add more flour.
Knead the dough about 5 minutes.
Let the dough sit while preparing the eyeballs

TO MAKE THE EYEBALLS:

1-1/2 pounds of Ground Chicken or more
1/8 teaspoon Salt
1/8 teaspoon Pepper (white if you have it but black will do)
1/8 teaspoon Garlic
Pitted Medium Green Olives
Pitted Medium Black Olives

Dump the ground chicken in a mixing bowl, add the spices,
and mix well.
Make little balls of chicken about 1-1/2 inches in diameter and
place on a cookie sheet.
To make the iris of the eye, take a green olive and cut in half and
remove the pimento if you bought that type.
To make the pupil, cut a black olive into small pieces.
Now insert the black olive piece into the half of green olive.
Stick the green olive onto the ground chicken eyeball.
When you cook the eyeballs, you do not want them to brown,
so steam them.
Steam the eyeballs just like you would steam vegetables.

It should take about 20 minutes over medium heat.

BACK TO THE PREPARATION OF THE EARS:

Roll out the dough on a floured counter with a rolling pin.
The dough should end up about 1/8 inch thick.
Cut out round pieces of dough using a glass about 3 inches in diameter.
Cut a small hole in the middle of the 3 inch piece of dough to form the ear canal.
Roll up the edge of the round piece of dough and form into an ear shape.
It helps to have a picture of an ear since you cannot look at your own.
I put my ear on the copy machine and made a copy.
Put the finished ears on a dishtowel and let dry overnight if possible.
If you do not have time, an hour or two will suffice.
Cook the ears in boiling water and 1 tablespoon of olive for
about 2 minutes or until they float to the top of the water.
Drain the ears in a colander.

TO MAKE THE BLOOD:

Simply take a small jar of spaghetti sauce and mix in some red food coloring.

ASSEMBLE THE DISH:

In a crock-pot or dish, pour the “blood” into bottom.
Arrange the cooked “eyes” and “ears” and your done.
It can be easily microwave or heated in a crock pot.

Regards,
Mark Hill
Coppell, TX

Halloween Recipes

Recipes

Chicken Kiev Recipe - Chicken Recipes

Servings: 4
Ingredients:

4 lrg chicken breasts
4 Tbsp butter
4 toes garlic (crushed)
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
a couple of dashes of dried parsley

Preheat your oven to 350 F. Pound your chicken until it is the
same thickness through out the breast.

Then place the butter, the garlic and the parsley in the center.
Roll the chicken up tight and seal it with tooth picks.
Then mix the eggs and the milk until smooth.
Mix the bread crumbs, salt, pepper, and garlic powder together.
Dip the chicken on the milk/egg mixture, and roll it in the
bread crumbs.

Then bake for about 15-20 minutes or until they are
golden brown and firm to the touch.

This dressing is great when added to tomatoes, cucumbers, waxed beans, or Boston Bibb lettuce. The following recipe is made to serve 3-4 people.

3 small cans un-sweetened condensed milk
1/4 cup distilled white vinegar
1 1/2 tsp. granulated plain sugar
2 tsp fresh black pepper
salt to taste
the amount of vinegar can be adjusted, depending on how acidic one may like their dressings.
This is my favorite on the boston Bibb lettuce. On the other salads, the dressing should marinate the vegetables for a short while.

5 heads fresh raddichio
12 ounces plain yogurt or reduced-fat yogurt
1/2 cup ketchup
2 tsp. fresh ground black pepper
salt to taste

Mix yogurt, ketchup, salt and pepper together. Set aside.
Wash and very coursely chop raddichio.
Mix together, cover and let sit at least 15 minutes for flavors to absorb.
This salad goes great with meat fondue as well as slightly spicy dishes such as Goulash, etc.

Gourmet Glazed Baked Ham 

1 (8-9 pound) fully cooked bone-in ham
Whole cloves (optional)
1/2 cup whole-grain Dijon mustard
1/2 cup golden brown sugar
2 tablespoons apple cider vinegar
2 tablespoons orange juice
1 teaspoon Pumpkin Pie Spice
Preheat oven to 350 degrees F. 

Score top of ham into diamonds and stud center of each
diamond with a clove.

On a rack in a roasting pan bake ham in middle of oven 1 1/2 hours.
In a bowl combine, mustard, brown sugar, apple cider vinegar,
orange juice and spice. 

Remove pan from oven.
Spread mustard glaze mixture over top and sides of ham

Return to oven and continue to bake until ham is cooked to
desired internal temperature, about 1- 1 1/2 hours. 

Spread additional glaze mixture every 30 minutes until done.
Transfer ham to a platter. Let stand for 15 minutes before serving.

Baked Corn

1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernal corn, cream-style corn, sour cream,
melted butter or margarine, beaten eggs and corn muffin mix.

Mix well and pour into one 9 x 13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Here is one for the coming Holidays --
good for those Halloween parties,
Thanksgiving and Christmas --
 maybe even for New Years parties.

CROCKPOT MULLED CIDER 

1/2 CUP Brown Sugar
2 Qt. Cider Vinegar
1 Tsp. Allspice -- whole
1 & 1/2 Tsp. Cloves -- whole
2 Sticks Cinnamon
Orange Slices 

Put all ingredients in crock-pot. If desired, tie whole
spices in cheesecloth or put in tea strainer. If spices
are added loose, strain before serving. Cover; cook on Low
2 to 8 hours. Serve from the crock pot with a ladle, or
if using a coffee pot, right out of the spout in place of
coffee.