1 package (6oz) blueberry jello mix
1 ct (16oz) small curd cottage
Cheese
1 can (16 1/2oz) can blueberries
In syrup -=OR=-
3/4 cup Frozen blueberries -- thawed
Blue food coloring

Prepare jello according to package directions. Chill 4-5 hours or until firm.
Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the cottage cheese a nice grayish color with blended. To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 
 

 Dinner in a Pumpkin

1 (8-10 lb.) pumpkin
2 cups TVP.
1 small onion, chopped
1 clove garlic, minced
1 1/2 tsp. sugar
1 1/2 tsp. mixed Italian herbs
1 1/2 tsp. salt
1/8 tsp. pepper
 4 cups tomato juice
3 cups cabbage, shredded
1/2 lb. green beans
1 cup rice, uncooked

Put TVP in a bowl with 1 cup of boiling water and cover .  Let stand for 10 minutes.  Wash pumpkin, cut off top, and scrape out seeds and discard. Heat a couple of teaspoons of oil in a skillet and add  onion and garlic, sauté slightly. Add seasonings and tomato juice; heat. Mix with uncooked rice and TVP. Shred cabbage and cut green beans. Layer 1/3 each of the cabbage, green beans, and rice/TVP mixture in pumpkin. Repeat layers and replace lid. Bake at 350 degrees for  2 1/2-3 hours or until done. Pumpkin is done when it is soft when pierced with a fork. Serve with tossed green salad and cornbread. This is a fun dish to serve before the kids go trick or treating!
 

Dinner in a Pumpkin 2

1 small to med. pumpkin
2 tbsp vegetable oil
2 tbsp soy sauce
1 1/2 c. cooked rice
1 (4oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream of vegetable soup
1 (8oz.) can sliced water chestnuts, drained
1 onion, chopped
3 cups cooked beans of any kind.  Kidney beans, romano, pinto etc.
2 tbsp brown sugar

Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front with a permanent marker. Preheat oven to 350. In a large skillet, sauté onions in oil till tender. Add beans soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shells. Replace top and place entire pumpkin with filling on a baking sheet. Bake 1 hour or until inside of pumpkin is tender. Cooking time may vary up to 2 hours, depending on size of pumpkin. Place entire pumpkin on serving platter, remove lid and serve mixture plus meat of the pumpkin.
 
 

Butchered Snake Bits With Barbecue Sauce

1 package (10oz) rigatoni pasta
2 cans Squirtable cheese spread
1 small Jar barbecue sauce
16 To 20 whole black Peppercorns
1 Carrot

To make snakes: Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake.

Wash, dry and carefully peel skin off carrot. When completely clean of skin, make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Position tong Sicko serving suggestion: Assemble two or three snakes lying on their backs, as if they died in agony! Belly up snakes have no markings drawn on them, as snake bellies are generally a solid color.
 
 

Rotting Crone's Kisses

1/2 pound fresh peas -- in the pod
green food coloring
8 ounces cream cheese -- softened
6 large round crackers -- about 3-inches (6 to 12)
6 ounces pimentos -- drained
1 cup raisins

Open the pea pods and remove the peas into a bowl; set aside. In another small bowl, mix food coloring, drop by drop, into the cream cheese, stirring with a spoon until the desired shade of green is reached. Spread a large thin oval of cream cheese on each cracker. Use clean scissors to cut pimentos into upper and lower lip shapes - you'll need 1 upper and 1 lower for each cracker. Using extra cream cheese, if necessary, to adhere lips to crackers, place a set of lips on top of each cracker, surrounding the oval of cream cheese. This will form your open mouth. Place 2 rows of peas and raisins (rotten teeth) between each set of lips. Arrange on a serving platter.
 
 

Slash 'Em, Gash 'Em Spuds

6 medium russet potatoes
2 teaspoons salt
1/2 cup milk
4 tablespoons butter or margarine -- softened
1 teaspoon pepper
12 small mushrooms
2 red bell peppers --cored, seeded and sliced assorted vegetables --broccoli, zucchini, carrots, etc.
ketchup
additional melted butter

Peel off potato skins with a vegetable peeler. Cut potatoes into quarters and put them in a large pot 3/4 full of cold water. Add 1 teaspoon of salt to the water, cover the pot and boil for 15 to 20 minutes, or until the potatoes are soft. Using a slotted spoon, carefully remove potatoes from the hot water and place in a large mixing bowl. Add the milk, butter, pepper and the remaining teaspoon of salt. Beat with an electric mixer for 3 to 4 minutes, or until light and fluffy. Spoon a mound of potatoes onto individual plates. Allow to cool slightly, then using clean hands, sculpt a human head on each plate. Using vegetables of your choice, add eyes, a nose and a mouth to each head. Try mushrooms for eyes, red pepper slices for lips, broccoli for hair or mustaches, etc. Using a blunt knife, slash a gash down the side of each heat. Pour ketchup (blood) into each gash and dribble on melted-butter pus for a deliciously disgusting side dish!
 
 

Spaghetti and Eyeballs

1 1/2 cups TVP granules
1 cup seasoned bread crumbs
1 tablespoon ketchup
1 egg
1/4 teaspoon pepper
1/2 teaspoon oregano
7 ounces olives -- pimento-stuffed
14 ounces spaghetti sauce
3 quarts water
1 teaspoon salt
8 ounces spaghetti
2 tablespoons butter or margarine

Reconstitute TVP in 1 cup of boiling water.  Let sit 10 minutes.  Drain. 
Preheat the oven to 350 degrees. Mix the TVP, bread crumbs, ketchup, egg, pepper and oregano in a large bowl. Then form the meat mixture into about 18 to 24 eyeball-sized balls. Press an olive into each ball, pimento side out. Place the eyeballs in a baking dish, cover them with spaghetti sauce and bake for 45 minutes. About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of water. Add salt. Set on medium heat and follow package directions to cook the spaghetti. Drain and transfer it to a serving bowl and toss with the butter or margarine. When your eyeballs are done, remove them from the oven and spoon onto the spaghetti, irises up. Spoon sauce from the pan around them.
 
 

Tongues on Toast

8 white bread slices
8 vegetarian bologna slices
mustard

With clean scissors, cut each slice of bread into a closed mouth shape. Then, with a dull knife, cut an opening between the upper and lower lips. Cut the bologna with scissors into thin, tonguelike strips. Place the tongues between the bread lips so that the tongues hang out of the mouths. Spread mustard on the bread and toast lightly in a  toaster oven or under the broiler until the bread is golden brown. Arrange on a serving platter.
 
 

Toxic Tomatoes

6 medium tomatoes
1/2 avocado --peeled, pitted and chopped
4 ounces Swiss cheese -- grated
1 tablespoon dried basil
1/4 teaspoon dried oregano

Wash the tomatoes and cut them in half crosswise. Place the halves - open side up - on a cookie sheet. In a small bowl, mash together the avocado (sludge), grated Swiss cheese (pus), and basil (poisonous plant matter). Spoon the mixture on top of the tomatoes and sprinkle with oregano (fly wings). Broil the tomatoes for 5 minutes, or until pus begins to ooze. Carefully remove the tomatoes from the broiler and serve hot, or allow to cool slightly and eat them with your hands .
 
 

Varicose Veins on a Leaf
 

15 1/2 ounces French-style green beans --
1 head iceberg lettuce
red food coloring
6 tablespoons almonds -- sliced

Heat the beans in their liquid according to the directions on the can. Wash and dry the lettuce and arrange the leaves on a serving platter. Pour the beans and liquid into a glass bowl. Add red food coloring, drop by drop, until the liquid turns the color of blood. Place the bowl in the refrigerator for 15 minutes. Using a slotted spoon, remove the veins and place them in a veinlike pattern on top of the leaves. Sprinkle almonds over the beans for and added bony crunch and flavor. 
 
 

Wild Lice

2 cups ouzo
1/4 cup light cream
2 tablespoons butter
3/4 cup grated Parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon pepper
1/2 teaspoon vegetable oil
6 vegetarian weiners sliced

Preheat the oven to 350 degrees. Prepare the ouzo according to the directions on the package. Drain the ouzo through a colander. Pour the ouzo into a large bowl and add to it the cream, butter, cheese, parsley and pepper. Toss well. Grease a casserole dish with the vegetable oil. Place the sliced weiners in the dish and then cover it with the ouzo (lice). Bake for 20 to 30 minutes.
 

Worms au Gratin

To make worms:
4 quarts water
1 tablespoon salt
2 cups egg noodles
8 ounces spaghetti
--broken into short pieces
2 tablespoons butter or margarine
1 1/2 cups American cheese -- grated
1/2 teaspoon vegetable oil

To make dirt: 2 whole-wheat bread slices -- toasted 1 tablespoon butter or margarine -- melted 1/4 teaspoon salt To prepare worms: Fill a large pot with 4 quarts of water and add the salt. Heat over medium to high heat until the water comes to a rapid boil. Add the egg noodles and spaghetti (worms) and allow the water to come to a boil again. Lower the heat and cook the worms on a slow boil, uncovered, for about 8 to 10 minutes. Drain and pour them into a large bowl. Toss with butter or margarine and the grated cheese. Grease the inside of a casserole dish with the vegetable oil. Pour the cooked worms into the dish and set aside. To prepare the dirt: In a small bowl, crumble the toasted bread into tiny crumbs. Mix melted butter and salt with the crumbs to create dirt. Sprinkle dirt over worms and place under the broiler for 5 minutes.
 

Cat Dump Casserole

(Adapted from "Gross Grub" Cheryl Porter,Random House, 1995

 First, buy a new plastic kitty litter pan & scoop to serve the mess effectively. (Wash it well )

To make cat dumps
1 c. baking mix (like bisquick)
1 cup shredded cheddar
2 cups TVP granules
Place TVO in a bowl with 1 cup of boiling water and two teaspoons of soya sauce.  Let sit 10 minutes then drain off the excess moisture if any.

To make litter
2 c. long-grain rice
3 3/4 c. water
2 tsp. salt
2 tbs. butter or margarine

Preheat oven to 350.
Mix dump ingredients and mold into "logs" of various sizes. Bake on ungreased baking sheet(not touching each other)about 20 minutes, until brown, crispy and firm. While dumps cook combine litter ingredients in a large saucepan. Bring to a boil. Reduce heatto low, cover and simmer 14 minutes without lifting lid. Fluff rice with a fork, set aside. When "dumps" are done, transfer to a dish lined with papertowels to drain.
Spoon rice "litter" and meat "dumps" into letter pan and serve with scoop! YUCCH! The kids love it!
 

Pizza Monsters

2 oz Can sliced mushrooms; drain
1/2 cup Grated Cheddar cheese
1/2 cup Grated Mozzarella cheese
1/3 cup vegetarian Pepperoni; chopped
1/3 cup Light Mayonnaise
1/4 cup Onion; chopped
3 tbsp Chopped ripe olives
6 English muffins halved

Mix filling ingredients and spread on muffins. Bake at 450 degrees until cheese bubbles--about 8 minutes.
 

Ghost Face Pizza

1 lb Frozen bread dough -- thawed
2 ts Vegetable oil
1 c Mozzarella cheese -- shredded
1 cn (15 oz) Tomato sauce
1 tb Onion -- chopped
1 t Salt
1 t Dried oregano leaves
1/2 ts Garlic powder
2 c Cheddar cheese -- shredded
4 oz vegetarian Pepperoni or salami -- sliced
Green pepper strips
Ripe olives -- sliced

Heat oven to 325-degrees. Divide thawed dough in half. Roll and stretch each half into 10-12" circle on
lightly-floured baking sheet. Turn up edges 1/2" and pinch or pleat. Brush circles with oil; sprinkle with
mozzarella cheese. Mix tomato sauce, onion, salt, oregano and garlic powder; pour on circles. Top with
cheddar cheese. Decorate with overlapping pepperoni  slices around edge of pizzas, olive slices for eyes,
 and green pepper strips for eyebrows, noses and smiles. Bake until crust is brown, 20-25 minutes. (2
pizzas)
 

Penicillan Pizza

6 English muffins
1 Jar pizza sauce
2 c Shredded mozzarella cheese
3 tb Grated Parmesan cheese
Yellow, green and red food Coloring

Split muffins and place on an ungreased cookie sheet, making sure they don't touch.
Spoon a thin layer of sauce on top then cover the sauce with a layer  of shredded cheese. Set aside.
Pour the Parmesan into a small bowl and add five drops each yellow, red and green food coloring until it's an even shade of mold green.  (Use plastic bag to prevent your fingers from staining.) Set aside.
With an adult's help, broil the pizzas until the cheese has melted and begun to brown. Remove from oven and let cool about 1 minute.  Carefully sprinkle mold on top of hot pizzas. Allow pies to cool
slightly before you slip on a lab coat and serve. Serves 6 peaked  patients.
 

 You've been SLIMED!!!

10 oz Frozen Spinach, Thawed
4 oz Cream Cheese
1/2 c Sour Cream
1/3 c Mild Salsa
2 ea Green Onions, Chopped
1 ea Garlic Clove, minced
1/2 ts Salt
1/2 ts Pepper

Drain spinach; squeeze dry. In food processor, pure spinach, cheese, sour cream, salsa, onions, garlic, salt and pepper. Cover and refrigerate for 2 hours or until thickened slightly. Let stand at
room temperature for 30 minutes.

Serve with "Halloween: Skeleton Bread"

Skeleton Bread

1/2 pk Frozen Bread Dough
1/2 of 1lb pkg (8oz)
1 ea Egg, Beaten
1 tb Water
1 tb Poppy Seeds

Thaw and let bread rise according to manufacturer's instructions. Punch down dough; divide in half. Set 1 half aside. Cut remaining half into thirds. With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place heat at end of greased 17x11-inch rimmed baking sheet. Shape second third into 3-inch long triangle; place, point down, below heat to form body. Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use
remaining piece for neck.  Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at  houlders. With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes. Whisk egg with water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds. Bake in 375F 190C oven for about 15 minutes or until golden. 

Strained Eyeballs

6 eggs, hardcooked, cooled, and peeled
6 oz whipped cream cheese
12 green olives stuffed with pimientos
red food coloring or ketchup

Half eggs widthwise.  Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.  Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil.  Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.
 

Cheesey  Eyeballs

2 cups grated Cheddar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
6 ounce bottle pimento-stuffed green olives

Combine cheese and butter.  Add salt, paprika, and flour and mix well. Measure approximately one ts of this mixture and form an "eyeball" around an olive.  Turn the olive in the "eyeball" so that it is "staring" outward. Line up the eyeballs on an ungreased cookie sheet.  Bake in 400F oven for 15 minutes.