Aside from the every present candies and chocolates, there are many other fun, ghoulish Halloween recipes that can spice up your parties Kids especially love these recipes.Pumpkin Carving with Stencils

Deviled Eyeballs

Ingredients

12 eggs, hard-cooked, cooled and peeled

24 green olives stuffed with pimientos

Miracle Whip

Mustard

Half eggs lenghtwise, take out yolks. Mix yolks, some miracle whip and mustard until you have a smooth paste. Spoon this mixture back into the eggs. Add one olive to the center of the mixture in the egg.

Brain Cell Delight

Ingredients

Prepare jello according to package directions. Chill 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 food coloring to turn the cottage cheese a nice grayish color when blended. To serve put a couple of spoonfuls of jello (congealed brain fluid) on a plate, some of the syrup on that, and a scoop of the cottage cheese & blueberry mix(brain matter) on top. Serves six.

Vampire’s Blood Shake

Ingredients:

2 cups plain yogurt
1/2 tsp. vanilla extract
1 package frozen starwberries or raspberries, thawed
ice cubes
1 pint strawberry ice cream

1.Mix yogurt, vanilla, and berries in the blender.
2.Pour into tall glasses over ice cubes, or chill.
3.Top with a big spoonful of strawberry ice cream.

Popularity: 4% [?]

The Barnbrack Cake is a traditional Halloween cake in Ireland. Each member of the family gets a slice of this fruit bread. Great interest is taken in the outcome as there is a piece of rag, a coin, a ring, a button, and a thimble in each cake.  If you get the rag then your financial future is doubtful. If you get the coin then you can look forward to a prosperous year. Whoever gets the gold ring will be married within the year.  The button, means that the boy finding it will remain a bachelor; and a thimble, that the girl will remain a spinster.

BARNBRACK
8 ozs sultanas
4 ozs currants
2 ozs mixed peel
1 oz. fresh yeast
3 oz. caster sugar
½ tsp. salt
1 tsp. mixed spice
1 lb. strong white flour
1 beaten egg
10 fluid ozs tepid milk

TEABRACK
8 ozs sultanas
8 oz. raisins
6 ozs brown sugar
2 tbsp. whiskey
10 fluid ozs strong black tea
2 beaten eggs
1 lb. self-raising flour
½ tsp. cinnamon
1 tsp. mixed spice
½ tsp. nutmeg
Soak the spices in the tea and whiskey overnight.  Next day simply add the remaining ingredients and mix well.  Bake in a pre-heated oven, 160ºC for 1½ hours.

Popularity: 4% [?]

PUMPKIN APPLE SOUP

Thanksgiving and the Pilgrims seem to go together, just like Christmas and Santa Claus–but the truth is, the Pilgrims never held an autumnal Thanksgiving feast. Before you cancel the turkey, take a look at the origin of that particular myth. In some ways, the truth is even more intriguing.
      The Pilgrims did have a feast in 1621, after their first harvest, and it is this feast which people often refer to as “The First Thanksgiving”. This feast was never repeated, though, so it can’t be called the beginning of a tradition, nor was it termed by the colonists or “Pilgrims” a Thanksgiving Feast. In fact, to these devoutly religious people, a day of thanksgiving was a day of prayer and fasting, and would have been held any time that they felt an extra day of thanks was called for. Nevertheless, the 1621 feast has become a model that we think of for our own Thanksgiving celebration and we do know something of the truth about it.
      We can assume, for example, that the harvest feast was eaten outside based on the fact that the Colonists didn’t have a building large enough to accommodate all the people who came. Native People were definitely among the invited guests, and it’s possible. even probable, that turkey (roasted but not stuffed) and pumpkin in some form, found their way to the table.  We know that the feast went on for three days , included ninety “Indians”, and food was plentiful. In addition, to the venison provided by the Indians, there was enough wild fowl to supply the village for a week. The fowl would have included ducks, geese, turkeys and even swans.
     Much of the information we have about the feast, and this period in the lives of these people, is the result of research conducted by the staff at Plimoth Plantation, the living museum in Plymouth, Massachusetts, that re-creates the lives of the Pilgrims with Mayflower II, the 1627 Pilgrim Village, and a native homesite. From this research we know about the foods and recipes that would have been available to them, and from two first hand accounts(the second was written by William Bradford, Governor of the colony for 33 years, and can be read in Of Plymouth Plantation 1620-1647), we have a good idea of how the village looked, what the colonists wore, how they spoke, what animals they owned and how they lived. We even know what games they played, what their views may have been on everything from their new home to religion and politics. And with all this knowledge, we piece together what foods would have been served at the feast, how the table looked, how the setting looked, even perhaps what the conversation was like.

Popularity: 4% [?]

Ramadan is the ninth month of the Muslim calendar. It is during this month that Muslims observe the Fast of Ramadan. Lasting for the entire month, Muslims fast during the daylight hours and in the evening eat small meals and visit with friends and family. It is a time of worship and contemplation. A time to strengthen family and community ties. According to the Islamic Society of North America the first day of fasting for Ramadan 2002 is expected to be November 6.

The distinct flavor of Ramadan in Morocco

A Moroccan meal, when prepared for guests, is a whole ceremony. The art of presenting a meal involves first hospitality. In general, the setting in which a guest is entertained is a reception room furnished with comfortable divans with pillows along the walls, carpets on the floor, and low tables within reach. A person, generally a member of the family, comes in with an aiguière, a basin, a bar of soap, and a towel. S/he offers the guests an opportunity to wash their hands before they eat. It is the master of the house, who says “Bismillah” (In the name of God — Praise to God) which is the grace of Moslems, that invites the guests to the meal. Dishes are served in a specific order and couscous is generally the last course.

HARIRA  is a thick soup with small meat cubes, lentils, garbanzo beans, beans, tomatoes, and exotic spices specific to this dish.

BASTILLA,  is a thin flaky pastry traditionally stuffed with pigeon and almonds, but chicken, seafood or vegetables can be substituted.

TAJINES  are stews of lamb or poultry, garnished with olives, almonds or prunes.

MESHOUI : Oven-roasted or barbecued lamb. Generally, the lamb is put on a spite and roasted over the fire. It is a succulent dish that often begins the feast.

COUSCOUS  is the national dish. It is generally composed of wheat semolina steamed over a stew of lamb or chicken accompanied with vegetables and garbanzo beans. It should be mentioned that the preparation of couscous varies from one region to another; (e.g., the seven-vegetable couscous prepared in Casablanca).. Couscous is traditionally eaten with the fingers, although today the use of spoons is becoming more and more common.

BEVERAGES, Tea, the national drink, is served in glasses at all times and everywhere. It is mint and very sweet, sometimes flavored with orange-tree blossoms. When making traditional Moroccan mint tea, use Chinese green tea, not Japanese. You’ll also need sprigs of fresh spearmint.

PASTRlES, Lots of honey and almonds. The “gazelle horn” (kab el ghzal  - also known as baklava in other Mediterranean countries) is an irresistible temptation for the gourmet.

MILK ACCOMPANIED WITH DATES is a gift symbolic of Moroccan hospitality.

Popularity: 4% [?]