The Monster Island Theater Halloween Recipes

Halloween Chili

Substitutions are in parentheses. Best made during the last phase of the moon; if that is not possible, just do the best you can in a softly lighted kitchen after dark.

Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house.  Add chopped eye of cyclops and simmer until the pieces of eye become translucent again.  Add blood of bat and soft shelled beetles and bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the puréed wasp. As it cooks, you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.

4 - 6 servings.

Recipe courtesy of RecipeSource.

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Mashed Potato Ghosts

Place potatoes in large pot and add enough water to cover. Bring to boil and cook 13 to 15 minutes, or until very tender. Drain in colander. Return cooked potatoes to pot and stir over medium heat about 1 minute, until excess water has evaporated. Remove from heat and, using potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in optional add-ins if desired.

Create stencils of ghost shapes out of heavy-duty aluminum foil. Place stencils on cookie sheet or microwaveable serving dish. Working with 1/2 to 1 cup mashed potatoes per ghost, use rubber spatula to fill in stencil's ghost shapes. Lift stencils off finished ghosts. Using small paring knife, slice olives to create circular shapes to be used for eyes and mouth.

To warm ghosts, microwave on high (100% power) 3 to 5 minutes on microwavable dish. If using an oven, place potatoes on cookie sheet and reheat at 350 degrees, loosely covered with foil, 10 to 15 minutes or until heated through.

Makes 4 to 6 servings.

Recipe courtesy of RecipeSource.

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Chocolate Spiderweb Snaps

Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add melted chocolate, eggs, corn syrup, water, and vanilla; mix well. Combine flour, baking soda, and salt; add to creamed mixture, beating just until blended. Shape dough into two 12-inch rolls; wrap in wax paper. Chill several hours. Unwrap rolls, and cut into 1/4-inch slices; place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely.

For frosting, mix sugar and enough water to make frosting a spreading consistency, stirring well. Color as desired with a very small amount of paste food coloring. (Frosting yield: 1-3/4 cups.)

Spread frosting over cookies to within 1/8 inch of edge; let stand until frosting sets. Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let stand until almost cool but not set. Spoon melted chocolate into decorating bag fitted with metal tip No. 2. For round pattern, pipe chocolate in 5 or 6 circles around top of cookie. Pull the point of a wooden pick across chocolate circles from the center to the outer edge. Repeat 8 or 10 times, spacing evenly across top of cookie. For linear pattern, pipe chocolate in parallel lines, about 1/4-inch apart, across top of cookie. Pull the point of a wooden pick diagonally across lines. Let stand at room temperature until chocolate is firm.

NOTE: Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed.

Yield: 6 dozen.

Recipe courtesy of RecipeSource.

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Pan de Muertos

1. In a large bowl, sprinkle yeast over 1/4 cup warm (110°) water; let stand for about 5 minutes.
2. Heat milk and butter to 100°. Add milk mixture, sugar, and salt to softened yeast.
3. Lightly beat eggs to blend. Spoon 1 tablespoon of the eggs into a small bowl, cover, and chill. Add remaining eggs and vanilla to east mixture; stir to blend. Add 2 1/4 cups flour, nutmeg, and cinnamon; stir to moisten, then beat with a mixer on high speed until dough is stretchy, 6 to 8 minutes. Stir in 1 cup flour to moisten.
4. Knead dough. If using a dough hook, beat on high speed until dough pulls cleanly from bowl and o longer feels sticky, about 5 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time.

   If kneading by hand, scrape dough onto a well-floured board. Knead until dough is smooth, elastic, and no longer sticky, about 12 minutes; add flour as required to prevent sticking. Return dough to bowl.

5. Cover bowl airtight and let dough rise in a warm, draft-free place until it doubles, about 1 1/2 hours.
6. Punch dough down. Knead on a lightly floured board to expel air. Form into a 7-inch round and set on a buttered 12x15-inch baking sheet. Cover lightly with plastic wrap and let rise in a warm place until puffy, about 40 minutes.
7. Uncover dough and brush gently with reserved beaten egg. Sprinkle loaf with sesame seed. With a sharp, floured knife, make a slash about 1/2 inch deep across the middle of the loaf.
8. Bake loaf in a 350° oven until richly browned, 35 to 40 minutes. Serve warm or cool. If making ahead, wrap cool loaf airtight and let stand at room temperature up to 1 day; freeze to store longer.
9. If desired, cut a slit in the bread and insert a Day of the Dead decoration such as a miniature skull or skeleton.

Recipe courtesy of Sunset Recipe Annual, 1998 Edition.

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Goblin's Grog

Combine first 5 ingredients in heavy large saucepan over medium heat. Bring almost to simmer, stirring occasionally; don not boil. Ladle into heat-proof mugs. Garnish with orange slices and cinnamon sticks and serve.

Makes about 4 quarts.

Recipe courtesy of Bon Appétit (October 1989).

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Séance Spirits

Press cloves into orange. Place orange in large pot. Add cider and 10 cinnamon sticks and bring to a boil. Remove from heat. Cover and steep 30 minutes. Remove orange and cinnamon sticks. (Can be prepared 2 days ahead. Cover and chill.) Bring to simmer. Add applejack (if using). Ladle into mugs and serve with additional cinnamon sticks for stirrers, if desired.

20 servings.

Recipe courtesy of Bon Appétit (October 1991).

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