Boo  Beverage

 

 

 

 

INGREDIENTS:

 

2 cups orange juice

2 cups milk

2 pints orange sherbet

4 medium ripe bananas  

2 cups whipped topping

18 miniature chocolate chips

 

 


DIRECTIONS:

 

In four batches, process the orange juice, milk, sherbet

and bananas in a blender until smooth.

 

Pour into chilled glasses.

 

Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping.

Pipe a ghost shape on top of each beverage.

 

Position chocolate chips for eyes.

 

 

Serves - 9

 

 

 

 

 

 

 

 

Ghostly  Custards

 

 

 

 

INGREDIENTS:

 

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk

1/3 cup granulated sugar

2 tablespoons honey
1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

2 eggs
2 cups whipped topping

miniature semisweet chocolate chips

 

 

 

DIRECTIONS:
 

Preheat oven to 325 degrees.

 

In a bowl, combine the first seven ingredients; beat on low until smooth.

 

Place eight ungreased 4-oz. custard cups in two 8 inch square baking pans.

 

Fill each cup with 1/2 cup of pumpkin mixture.

 

Pour hot water around cups into the pans to a depth of 1 inch.

 

Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.

 

Remove from pans to cool on wire racks.

 

Before serving, top each with dollops of whipped topping in the shape of a ghost.

Add chocolate chips for eyes.

 

 

Serves 8

 

 

 

 

 

 

 

Goblin  Eyeballs

 

 

 

 

INGREDIENTS:

 

 

12 eggs
r
ed food coloring

  3/4 cup mayonnaise
  1 tablespoon prepared mustard
  s
alt and pepper to taste

  12 large pimiento-stuffed olives, halved widthwise

 

 

 

DIRECTIONS:
 

Place eggs in a single layer in a large saucepan.

Add enough water to cover by 1 inch.

Cover and bring to a boil over high heat.

Remove from the heat; cover and let stand for 15 minutes.

 

Place in ice water until completely cooled.

 

Gently crack eggs. (do not peel)

 

Fill a large bowl with hot water; add food coloring to tint water a dark red.

 

Add eggs, making sure they are completely covered by water.

Let stand for 30 minutes.

Remove eggs from water; peel.

(Eggs should have a veined appearance.)

 

Cut eggs in half widthwise.

 

Place yolks in a large bowl.

Set whites aside.

 

Mash yolks with a fork; stir in the mayonnaise, mustard, salt and pepper.

 

To make eggs stand better on serving plate, slice a small piece

from the bottom of egg white halves.

 

Stuff with yolk mixture.

Place an olive half in the center of each to resemble an eyeball.

 

Refrigerate until serving.

 

 

Serves 2 dozen
 

 

 

 

     

                

   

 

Salem's Den  Salem 2004 and Beyond