1 Pkg caramel apple mix

- (for 8 apples) 8 Apples

1 Bottle red crystal

- decorating sugar 8 Or more gummy worms

Prepare caramel apples according to package directions.
As each
is done, roll it in red sugar while still warm.
Place on individual
plates and put a gummy worm on each.
Chicago Tribune 10/28/93.
Happy Halloween!

6 lg Golden Delicious apples

1/2 c *each* raisins and chopped walnuts

1/2 c Firmly packed brown sugar

1/4 c Water

1/4 c (1/2 stick) butter/margarine

1/2 t *each* ground cinnamon and ground nutmeg

6 Wiggly candy worms (”Gummy Worms”)

1 c Whipping cream — optional

Instructions: Core apples from blossom ends, leaving stem ends
intact.
Mix raisins and walnuts and stuff into cavities of cored
apples.
Set apples, stems up in a 7×12-inch pan.
In a 1 to 2 quart
pan, mix brown sugar, water, butter,cinnamon, and nutmeg; stir over
high heat until mixture boils.
Pour hot syrup around apples.
Bake,
uncovered, in 350~ oven, basting occasionally with syrup, until
apples are tender when pierced and skin begins to crack, 30 to 35
minutes.
Remove apples from oven; cool in pan at least 10 minutes
or let cool to room temperature.
Set each apple in a small bowl and
spoon syrup around fruit.
In the top of each apple, cut a hole
large enough for one of the candy worms and tuck one end into each
apple, leaving most of the worm dangling.
Offer cream to pour over
apples.
Makes 6 ghastly servings.

12 To 16 raisins

2 slices Bread

Butter or margarine Seedless berry jam
—–TOOLS—–
Toaster
Plate Butter knife

Tear raisins into variously sized scab like pieces and set
aside.

Toast bread until golden brown.

Carefully place hot toast on a plate.

Spread each slice of toast first with butter and then with jam.
Artfully arrange scabs on jam and eat.
Serves 1 wounded
worshiper.

Sicko serving suggestion: Surreptitously place a raisin scab on
the gauze part of a sterile, non-medicated, bandage and apply it to
the clean, dry appendage of your choice.
Then tell your intended
victim that you’re so hungry you could eat a scab.
Whip off your
bandage and chow do From the Book: Gross Grub by Cheryl Porter
Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

6 Pickled herring,

-drained 1 lg Onion, peeled

-and chopped 1 Garlic clove, crushed

6 Eggs (hard-cooked),

-peeled and chopped 1 Apple, cored and chopped

1 t Lemon juice

1 c Sour cream

1/4 t Salt

1/4 t Pepper

2 T Dill or parsley

-(fresh), chopped Cut herring into small cubes.
Mix herring with
onion, eggs, apple and lemon juice.
Combine sour cream, garlic,
salt and pepper; add to herring mixture and mix well.
Sprinkle with
dill or parsley.
Serve with rye bread.
NOTES: * Pickled Herring in
Sour Cream — This recipe could be used as part of a 12- course
meal known in Polish as Wigilia, or on its own.
Wigilia is
eaten

after sundown on Christmas Eve.
Yield: Serves 4-6.
: Difficulty:
easy.
: Time: 30 minutes.
: Precision: approximate measurement OK.
: Original recipe passed down through the generations and
translated from Polish into English (with a few mods) by Edward
Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario,
Canada : echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986
USENET Community Trust

1/2 c Dates

1/2 c Walnuts

1 c Peanut butter

1 ts Butter

1 c Icing sugar

Combine all ingredients and roll in small balls.
Make a thin
icing and roll balls in it then in coconut.

———————————-DRESSING———————————-
1 Pan Cornbread

8 Slices white bread, toasted

1 Onion, Chopped

2 Ribs celery, Chopped

2 Eggs, hard Boiled

4 Eggs, slightly beaten

3 c To 4 c chicken/turkey broth

1/2 Stick margarine

1 tb Crumbled sage leaves

Salt Pepper
———————————CORNBREAD———————————
1 1/2 c White self-rising cornmeal

3/4 c Flour

1 Egg, slightly beaten

1 c Buttermilk

DRESSING: Crumble cornbread and toasted bread in a large bowl.
Add onion, chopped boiled egg and chopped celery.
Add boiling broth
to mixture.
Add crumbled sage leaves.
Salt and pepper to taste.
Add
raw eggs and melted margarine.
Blend well.
Pour into a buttered
baking dish and bake at 425 degrees for 20 to 30 minutes.
CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl.
Pour into a well greased pan.
Bake at 425 degrees for 20 to 25
minutes or until done.
NOTE: I like more sage, some one else may
like less.