The Irish Cook can also be found at The Petit Chef.
I teach English at the local community college, and every year there is a children's costume party on campus in the student center. Last year I brought my granddaughter Claudia Paige and her BFF Caroline. The children enjoyed a variety of Halloween games and contests, candies, goodie bags, etc. The highlight was the Halloween dinner. This was the menu that everyone enjoyed. My personal favorite was the ripe olives stuffed with cheese. The black and orange made for a festive Halloween dish.
[Actually, I added the spider droppings. They are so easy to make and a great little plate to bring if you are in a hurry to bring a Halloween dish to a party. Have the kids make it. They will have a great time filling the olives with the cheese from the spray can. This was a dish that a friend who did not like spending time in the kitchen brought to a costume party I had years ago. Everyone had to come in a costume. The rule was if I could recognize you, you were not admitted. Oh to be young again.!!]
Some Halloween photos of three of my four grandchildren:
Alexandra Eleanor Anne Abry in 2006
Alexandra Eleanor Anne Abry also in 2006
Alexandra Eleanor Anne Abry in 2007
Reed Abry Miner in 1999
Reed Abry Miner in 1998
Claudia Paige Miner in 2006
HALLOWEEN DINNER MENU
Spider Droppings: Pitted Ripe Olives Stuffed with
CHEEZ-IT® Spray Can
Cemetery Greens: Tossed
Garden Salad Deep Fried Leg of Toad:
Chicken Legs with 3 Sauces Eye of Newt Casserole:
Swedish Meatballs over Egg Noodles Baked Vampire Brains:
Butternut Squash and Apples Blood Boiled Bat Ears:
Bowtie Pasta with Tomato Sauce Broiled Werewolf Paws:
Potato Skins with Cheddar Cheese and Bacon Bloody Scabs: Pizza
Bagels Chilled Troll Tears:
Apple Cider, Punch, Water Witches Famous Lil’ Kids Pot
Pie: “What’s Inside” Pumpkin Pie Next: I forgot I was going to do a post on cajun
cuisine so that will be this week's offering.
