Guess what time it is? It's time for the DG County Fair! Now in it's sixth year, enter your blue-ribbon photos or mouth-watering recipes for a chance to win a gift subscription! Click here here to get all the details, dates and entry rules.
Who's doing Halloween big this year? This will be my last year to do Halloween at the house so I'm going out with a bang and do a mini 3 room haunted house. Next year I will be working w/ one of the local schools for their Halloween.
Pictured is the front room...Grannie's Lil Shop of Horrors.
The recipe didn't show up in the picture...I am sure everyone will want to make this :^)) Here is the recipe so you can read it.
Halloween Feast Chili
(changes for Mortals included)
1 ¼ Pounds grounds Goblin gizzards (ground beef will do)
1 medium eye of Cyclops (onion)
½ cup fresh Grubs (Sliced Celery)
1-28 oz can blood of Bat (V-8 Juice)
1 cup of stagnant pond water. (water)
1/8 tsp pureed wasp (prepared mustard)
¼ tsp Common dried Weed ( Oregano)
1 dash Red Tail Hawk toenails (Crushed red Pepper)
2 tsp ground Sumac blossom (Chili Powder)
1 teaspoon Hemlock (honey or Sugar)
1-15 oz can soft shelled Beetles (Chili Beans)
¼ cup Eye of Newt (Pearl Barley)
¼ cup dried Maggots (uncooked rice)
Brown the Goblin Gizzards, add the chopped eye of Cyclops and fresh grubs and simmer until the pieces become translucent. Add Blood of Bat, stagnant water, and bring to a slow bubbling boil. Add the pureed wasp, common weed, toenails, Sumac, hemlock, Soft Shelled Beetles, eye of newt and maggots. Simmer until thick.. Note!!!! (Most Mortals prefer the ingredients in parenthesis)