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Halloween Recipes

I found LOTS of recipes on the net from various sites so I will include as many as I can. They will be sorted by site so I can do the link only once. :o) Each set of recipes will be on a seperate page. Some will feature pictures if the site included them. Happy eating!!

This set of recipes from: Masters-tech Home

Bleeding Gums Gumbo

Recipe By : Creepy Cuisine, Lucy Munroe
Serving Size : 8

2 fresh tomatoes
2 red bell peppers --core and seeds removed
1 can chicken gumbo soup, condensed 2 cups water
11 ounces whole kernel corn, canned -- drained

Carefully chop tomatoes into small blood-clotty pieces and red peppers into gum shapes. (The illustration shows cutting the peppers in half from stem to bottom, then cutting each half in half crosswise.) Set aside. Pour the soups and water into a large saucepan and cook at medium heat until the mixture comes to a boil. Lower the heat and let simmer. Add the blood clots, gums and corn kernels (rotting teeth) to the soup and continue to simmer, stirring occasionally, for about 5 minutes, or until gums are tender. Ladle into individual soup bowls. Penny Halsey (ATBN65B).

Bloody Bug Juice

Recipe By : Creepy Cuisine, Lucy Munroe
Serving Size : 6

24 ounces frozen strawberries -- thawed
6 ounces lemonade, frozen concentrate --
1 quart ginger ale
1 cup raisins
1 cup blueberries -- fresh or frozen

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 triple this recipe and serve in a punch bowl. Drape some gummy worms over the rim of your bowl for a particularly swampy-looking effect! Penny Halsey (ATBN65B).

Dead Man's Meat Loaf

Recipe By : Creepy Cuisine, Lucy Munroe
Serving Size : 6

1 1/2 pounds ground beef
1 egg -- beaten
1 cup bread crumbs
1 tablespoon ketchup
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup minced onions
26 ounces spaghetti sauce
olives, corn kernels and pimentos (garnish)

Preheat oven to 350 degrees. Using clean hands, mix together all ingredients, except for the spaghetti sauce and garnishes, in a large bowl. To form the corpse: In an ungreased baking pan, sculpt the meat mixture into a body. (Generally, bodies have a single head, torso, 2 legs and 2 arms, but yours can have as many or as few as you like.) Using olives for eyes, corn for teeth and pimentos for a tongue, decorate your loaf. Feel free to try other vegetables, too. Pour spaghetti sauce around the corpse and bake for about 1 hour and 15 minutes. Right before serving, stick a dagger (butter knife) into the "heart" of the corpse as a garnish. Penny Halsey (ATBN65B).

Ghoul-ade over Gopher Guts
Recipe By : Creepy Cuisine, Lucy Munroe
Serving Size : 8

3 ounces cherry gelatin powder -- or
10 to 12 lemons --or 2 cups bottled lemon juice
7 cups water
1 cup sugar
green food coloring

Prepare a bowl of gelatin dessert according to the directions on the package. Chill in the freezer for 45 minutes, or until partially set. While the gelatin cools, squeeze the juice from the lemons into a pitcher, being careful not to include any seeds. Add the 7 cups of water to the lemon juice. Stir. Add the sugar and stir again. Add green food coloring until Ghoul-ade is the desired shade. Pour Ghoul-ade into individual glasses, then spoon partially set gelatin gopher guts into glasses. Include long spoons when serving this drink to help your guests eat their guts out! Penny Halsey (ATBN65B).

Witches Brew

Recipe By : Creepy Cuisine, Lucy Munroe
Serving Size : 6

6 chicken wings -- (buzzard wings)
6 lamb riblets -- (squirrel legs)
4 chicken necks -- (severed necks)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans tomato soup, condensed
2 cups water
2 to 4 fresh basil leaves -- or 1/2 teaspoon dried basil

Rinse the meat, or body parts, and place them in a large pot with enough water to cover the meat. Add the salt and pepper and cook over medium heat until the water comes to a boil. Lower the heat and continue to simmer, uncovered, for about 45 to 60 minutes, or until the meat is thoroughly cooked. While the meat is cooking, mix the tomato soup and water in another large pot. Stir in the basil and cook over medium heat until your brew begins to boil. Turn the heat to low and simmer, uncovered, for 15 minutes, continuously stirring with a long spoon. When the meat is fully cooked, transfer it with a slotted spoon into the soup mixture. Ladle brew into individual bowls. Penny Halsey (ATBN65B).

This set of recipes from: Masters-tech Home

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