Halloween Party Recipes

GHOST SANDWICHES

1/2 cup mayonnaise
2 Tbsp minced scallion
1 Tbsp white-wine vinegar
1 small chipotle chile in adobo sauce, minced
1/2 tsp chili powder
1 lb smoked chicken or turkey breast, skin removed, finely chopped (2-1/2 cups)
36 slices white bread
Pitted ripe olives, for eyes
3-4" ghost cookie cutter

In bowl, mix mayonnaise, scallion, vinegar, chile and chili powder; add chicken ( can be made up to 2 days ahead; refrigerate). Lightly toast bread slices. Using 4-in. ghost cookie cutter, cut out shape from each slice; discard scraps. For each sandwich, use heaping 2 Tbsp salad. Use olives for eyes. MAKES: 18 sandwiches

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CAT SANDWICHES

1/2 lb cooked ham, cut into pieces
1/4 cup chopped onion
2 Tbsp each Dijon mustard, mayonnaise and unsalted butter, softened
1 Tbsp minced sweet-pickle relish
1 tsp each red-pepper sauce and packed brown sugar
1/8 tsp ground allspice
24 slices pumpernickel bread
Garnish: Chives,capers,pimientos
3-4" cat cookie cutter

In processor, mince ham and onion. Add remmaining ingredients. Process to combine. Transfer to bowl (cam be made up to 2 days ahead; refrigerate). Toast bread slices. Using 4-in. cat cookie cutter, cut out shape from each slice; discard scraps. For each sandwich, use 2 Tbsp ham salad. Place dabs of ham on each cat face for positioning eyes and noses; attach chive whiskers, caper eyes and pimiento noses.MAKES: 12 sandwiches

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DRACULA FINGERS

1 cup shredded cheddar cheese
1/2 cup sliced almonds + 28 unbroken sliced almonds with skin
1 tsp red-pepper flakes
1 cup unsifted all-purpose flour
3/4 cup grated Parmesan cheese
1/3 cup lightly salted cold butter, cut into pieces
1 egg white, lightly beaten

Preheat oven to 375 degrees F. In processor, finely chop cheddar, 1/2 cup sliced almonds and the pepper. Add flour and Parmesan; process 15 seconds to combine. Blend in butter and coloring until dough is smooth and evenly pale green. Remove from processor. Using scant Tbsp dough for each finger, roll into 28 (4-1/2-in.) ropes; shape into fingers. Place on ungreased baking sheet. Brush with egg white; press almond slice onto each for fingernail (do not let almonds hang off pastry). Bake 10 minutes, until bottoms are lightly browned. Cool on rack (can be made 2 days ahead; store airtight). MAKES: 28 fingers

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SNAKE-PIT STEW

2 (3/4 -lb) pkg fully cooked smoked chicken-and-apple or other smoked sausage links
1 (3/4 -lb) pkg fully cooked andouille or other spicy smoked-sausage links
1 Tbsp vegetable oil
1 cup each chopped oonion and red bell pepper
1 (12-oz) bottle amber or dark beer
2 ( 15-oz) can each dark-red kidney and black beans
1/3 cup chopped cilantro

Cut each sausage link into 6 length-wise strips. In 6-qt Dutch Oven, heat oil. Add onion and bell pepper; saute' 7 minutes, until onion is tender. Add beer; simmer 2 minutes. Add sausages; cover; cook over high heat 5 minutes, until sausages curl. Gently stir in beans; simmer, covered, 10 minutes. Stir in cilantro. MAKES: 12 servings

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CORN BREAD BATS

Cooking spray
4" bat cookie cutter
4 cups self-rising white cornmeal
3 Tbsp sugar
2-1/4 cups milk
2 large eggs
1/2 cup vegetable oil
2 cups shredded sharp cheddar cheese
1/2 cup diced pimientos
1/4 cup minced fresh jalapeno chile

Preheat oev to 425 degrees F. With cooking spray, coat two 15-1/2 x 10-1/2 x 1-in. jelly-roll pans. In large bowl, combine cornmeal mix and sugar. In medium bowl, whisk milk,eggs, and oil. Pour into bowl with cornmeal mixture; stir until blended. Stir in remaining ingredients. Spread in prepared pans (about 3 cups batter per pan). Bake 12 minutes, until wooden pick inserted into center comes out clean and edges are golden. Let cool in pans on wire rack 10 minutes. While bread is still in pans, using 4-in. bat-shaped cookie cutter, cut into 16 bats. Save scraps for eating (can be made 1 week ahead and frozen; thaw and reheat before serving). MAKES 16 bats

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WITCHES' BREW

Frozen Hand
1 large lined latex glove
1 (10 oz.) box frozen raspberries in syrup, thawed
2-1/2 cups cranberry-juice coctail
2 env. unflavored gelatin

Punch
2 liters ginger ale, chilled
2 liters sparkling apple cider, chilled
2 cups citrus-flavored vodka or rum, chilled(OPTIONAL)
Gummy snakes

Frozen Hand: Wash and rinse outside of large lined latex glove. Turn glove lined side out. Pour raspberries and syrup into 4-cup measure; add cranberry-juice cocktail (total should be 3-1/2 cups). Place 2 cups raspberry mixture in small saucepan. Sprinkle gelatin over top; let stand 2 minutes. Warm over low heat, stirring, just until gelatin dissolves; stir into remaining raspberry mixture. Pour into glove. Gather top of glove; tie tightly with kitchen twine. Freeze until solid, several days (if there's room in freezer, hang glove from bottom of freezer rack). To serve, carefully cut latex glove away from frozen hand. Into punch bowl, pour ginger ale, sparkling apple cider and vodka optional) if using. Place frozen hand, palm side up, leaning against side of bowl. Add gummy snakes. MAKES 16 servings.

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DEAD MAN'S COFFIN DIP

1/4 cup olive oil
1 cup chopped onion
1 clove garlic, crushed
1 (12-oz) jar pimientos, drained
1 tsp each chopped fresh thyme and hot-red-pepper sauce
1/4 tsp each salt and pepper
1 (3-oz) pkg cream cheese, in pieces
1 (5.5-oz) log goat cheese, in pieces
1 (1-lb) unsliced loaf bread
Curly lettuce leaves
Assorted fresh-cut veggies

In large nonstick skillet, heat 3 Tbsp oil. Add onion and garlic; cook 10 minutes, until very tender. In processor, puree onion mixture, pimientos, thyme, hot sauce, salt and pepper. Add cheeses; blend (can be made up tp 3 days ahead; refrigerate). To serve, preheat oven to 450 degrees F. With serrated knife, horizontally slice through top third of bread loaf, keeping top attached on a long side, to form coffin lid. Fold back top. Leaving a 1/2-in.-thick edge, scoop bread out from bottom. Brush cut sides with remaining 1 Tbsp oil. Invert bread, cut side down, on baking sheet, being careful not to break coffin lid. Bake 10 minutes, until browned. Cool Completely. Fill bottom of loaf with dip. Place on platter. Decorate with lettuce and surround coffin loaf with fresh-cut veggies for dipping.

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