Here’s a very easy menu for a simple Halloween Dinner, vegetarian style. And as a bonus, at the end of the post is a link to my old-fashioned ghost story you can print out and read aloud at your party to set the mood. I’m not crazy about disgusting-looking food, even for Halloween, so I chose food my family would actually eat. No pseudo-brains! Besides dessert, most of the items can be made at least partly in advance. In fact, it’s best to give yourself some time to cook both the carrots and potatoes so that there is enough time to cool them to finish the preparation.
The menu was printed out on gray textured paper with a couple of Word clip art Halloween themed pictures, and then cut in the shape of a tombstone:
Boil, Boil, Toil and Trouble Soup
1 bunch red-leafed lettuce (I used a spring mix, so I’ve got some green in mine.)
1/8 cup diced marinated beets per salad
1 Tablespoon diced red onion per salad
1 cut up cooked red new potato per salad
1 Tablespoon dried cranberries per salad
Arrange on plate and serve with Italian dressing, and goat cheese (if preferred.)
Black Bean Soup:
3 cans black beans, drained and rinsed
1 can vegetable broth
1 onion, diced
5 stalks celery, diced
1 clove garlic, diced
1 tsp. celery salt
1 tsp. pepper
1 tsp. thyme
1 tsp. oregano
salt to taste
Saute onion, celery and garlic until softened. Place all ingredients in a large saucepan, bring to a boil, then reduce heat and simmer for twenty minutes. Makes 5 servings.
2 large baking potatoes ( choose long ones with one end more narrow than the other)
1 tablespoon butter, melted
2 tablespoons milk
4 tablespoons sour cream
4 pitted black olives
Cook potatoes in oven or microwave until softened. Let cool until you can handle them. Cut off the more rounded end and set aside for another use. With remaining piece, cut in half lengthwise so you have two ghost shapes. Scoop out potato carefully, preserving skins. Mash potato with milk and butter. Place potato back into skins, smoothing the filling flat. When ready to serve, cut olives into slices for eyes and mouth, reheat potatoes, when hot, spread sour cream on them like frosting, place eyes and mouth and serve. Makes four servings.
4 large carrots
1/2 cup orange juice
1 package (4 count crescent rolls)
8 dried cranberries
Cut narrow ends off carrots so that you are left with pieces that are about five inches in length. (Use the cutoff bits another time.) Cook carrots until semi tender in orange juice (i cooked them for about 4 minutes in a microwave.) Let cool enough to handle. Preheat oven according to directions on the crescent roll package. For each carrot, cut one crescent roll into strips and wrap around carrot, leaving a little space near the top for eyes. Bake according to package directions. While the mummies are baking, cut the cranberries down to make the eyes. (Use the extra bits on the Dracula salad.) As soon as the carrots are done, place on a serving plate and put cranberry eyes in place. Enjoy!
I don’t have a good picture of the spiderweb cupcakes, but will try to post one soon.
Here’s a link to the ghost story, BENEATH THE LAKE: http://deegarretson.com/ghoststory.html