8 ounces Tube refrigerated crescent Rolls 8 Brown & serve sausages 1 Squeeze bottle yellow Mustard -----TOOLS----- Frying pan Metal tongs Paper towels Knife Cutting board Carrot peeler Cookie sheet With an adult's help, preheat the oven according to directions on crescent roll package. Prepare the sausages according to package directions. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow them to cool fopr 10-15 minutes. With an adult's help, carefully cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each through. Separate the cresent roll dough into its precut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larve, take two sausage halves and, with their mustard sides touching, put them together to form a whole. Place a whole larve on a baking sheet and bake accoring to package instructions. (Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos. Serves 4 goo gobblers. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 |
12 ounces Can frozen lemonade 12 ounces Can frozen pink lemonade 12 ounces Can frozen limeade 1/2 gallon Rainbow sherbert -----TOOLS----- Ice cream scoop Mixing bowl Long stirring spoon lg Punch bowl Ladle Cups About 45 minutes before serving time, set cans of lemon and limeade and the container of sherbert out to thaw. After 15 minutes, scoop out half of the sherbert's containers contents and place it into a brownish color. Place the remaining sherbert back in Prepare lemon and limeades according to the package directions and pour into the punch bowl. Carefully float spoonfuls of the brown blended sherbert on top of the lemnade mixture, spreading it around to look like dirty brown suds. Do not stir. Use a ladle to serve punch in cups. Serves about 30 dirty, nonbathing buddies. Sicko serving suggestion: Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap), on top of your scummy punch. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 |
4 c Fresh cranberries 2 c Sugar 1 c Dried apricots,chopped 1 c Raisins 1 c Water 1 c Orange juice 1 tb Orange zests, grated Put all the ingredients in a large saucepan. Stir over medium heat until sugar is dissolved. Increase heat, cover and let boil until cranberries burst, stirring occasionally, about 8 minutes. Transfer mixture to bowl. Cover and refrigerate until cold (the sauce will thicken when cooled). The sauce can be made 4 days in advance. Store sauce in the refrigerator. Typed in MMFormat by [email protected] Source: Max&Co.Magazine Winter 97-98. ----- |
3/4 c Ground cinnamon 1 tb Ground cloves 1 tb Nutmeg 3/4 c Applesauce 2 tb White Glue Mix, roll, cut; leave out until dry, turning every day. Don't forget to put holes in with a toothpick so you can hang them. |
Clear plastic or latex -gloves Twist ties Scissors Flavored drink mix, regular -or sugar-free Gummy worms (optional) If the gloves have a powdery residue inside them, turn them inside out and soak in warm water or wipe with soapy water and rinse. Allow gloves to dry. Or, turn gloves inside out, leaving the powdery side on the outside. Mix your favorite fruit drink (sugar-free liquid freezes better than liquids with sugar) and pour into the gloves. Add enough drink to fill the gloves loosely but not so full that the fingers will not move. Fasten the gloves with the twist ties. Place paper towels on a cookie sheet and lay the hands on the paper towels. Freeze. When the hands are frozen sol- id, carefully cut off gloves with scissors. Float hands in a bowl of punch for scary fun. If you wish, you may add gummy worms to the juice before freezing. Source: Better Homes & Gardens 10/95 |
1 1/2 cups boiling water 1 package (8-serving size) or 2 packages (4-serving size) orange flavor gelatin dessert 1 1/2 cups cold water Gummy worms Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 9-inch pie plate that has been sprayed with non-stick cooking spray. Refrigerate about 1 1/2 hours or until thickened (when a spoon drawn through leaves a definite impression). Push gummy worms into gelatin. Refrigerate 2 hours or until firm. Unmold by dipping pie plate in warm water about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of pie plate. Invert pie plate and serving plate; holding plates together, shake slightly to loosen. Gently remove pie plate and center gelatin on serving plate. Garnish with additional gummy worms, if desired. Makes 8 servings. This recipe is from the folks at Crayola Kids magazine and Jell-O brand gelatin. |
3 cn Soft-breadstick dough 1 lg Egg, beaten with: 1 tb Water ------------------ASSORTED RAW VEGETABLES------------------ Sugar snap peas, red and Yellow cherry tomatoes, Baby carrots, baby squash, Cauliflower and broccli Floretts. 1. Preheat oven to 350 degrees F. Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray. 2. Tear off a 30"x 18" sheet of heavy duty aluminum foil. Fold in 1/2 to 18"x 15". Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet. 3. Open and unroll first can of breadstick dough on work surface. Seperate breadsticks. Begin by wraping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left. 4. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of Cornucopia with Glaze. Gently press on braid. Brush entire Cornucopia with Glaze. 5. Bake 45 minutes in preheated oven or until bread is a rich brown. (If parts start to darken too much, cover them with poeces of foil.) 6. Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.) 7. Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used. ----- |