Halloween Food & Drink Tips

• Waiter there’s a fly in my drink! — Freeze ice cubes with faux insects inside by filling a tray half full and freezing, then adding a gummy critter or a couple of raisins, fill the rest of the way with liquid and re-freeze.
• Fill a new plastic household glove with lemonade, limeade or other liquids to create an eerie floating hand in your punch bowl. Use heavy duty rubber bands to secure the top of the glove, leaving a little room for expansion. Use a small plastic dish to prop up the secured end of the glove in the freezer. Freeze until solid, peel away the glove and float the hand in the punchbowl.
• For a realistic looking eye frozen in a cube, see our recipe for Bloody Eyeball Cocktails.
• You can use a ring mold or bundt cake pan to freeze a creepy ice ring for you punch bowl. Fill 1/3 with liquid and freeze, arrange a layer of gummy worms on frozen ring, fill to 3/4 full and re-freeze. To un-mold, simply run hot water over ring for a second to two.
• Consider using Mountain Dew soda in your drinks and punches, nothing else has quite the same green glow.
• A wonderful tip we got from the fine folks at the House of Blues, is to use plastic light sticks as swizzle sticks, it gives the drinks an eerie, mysterious glow.
• Make Halloween shaped tortilla chips by using cookies cutters to cut shapes out of tortillas, then deep fry until crisp. You can also make low fat tortilla chips by baking your cutouts in A 350° F oven. In either case, sprinkle with salt. Chips made of blue corn tortillas look especially spooky.
• Use cookie cutters to cut out small sandwiches in Halloween shapes.

Ben & Jerry’s Fudge Ice Cream

4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla
1 pinch salt

Melt chocolate in double boiler over hot (not boiling) water.
Gradually whisk in milk, stir until smooth. Remove from heat; let
cool.

Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Gradually whisk in sugar, then continue whisking 1 minute longer
until completely blended. Add cream, vanilla, and salt; whisk. Add
the choclate mixture; blend well.

Cover, chill, and freeze according to ice cream maker’s directions.
Makes 1 quart.

Sesame Grilled Chicken & Veggies

2 medium zucchini, cut in half lengthwise
1/2 lb. mushrooms, stems removed
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup prepared GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix (use reduced oil method on pkg.)
2 cups MINUTE Brown Rice, uncooked
1/2 cup chopped fresh parsley

BRUSH vegetables and chicken with 1/2 of the dressing
PLACE on grill over medium coals or on broiler pan. Grill or broil chicken 10 to 12 minutes or until cooked through, turning after 5 minutes and brushing occasionally with remaining dressing. Grill or broil vegetables 6 to 8 minutes or until tender, brushing occasionally with remaining dressing.
PREPARE rice as directed on package. Stir in parsley. Serve with chicken and vegetables.