Today why not try these two recipes as an eerie meal for Halloween.
2 Tbsp. Vegetable oil
¼ c. flour
½ tsp. each of Salt & pepper
¼ tsp. Garlic powder
1 lb. Stew beef, cut in 1” chunks
2 cans (14.5 oz) plain stewed tomatoes
1 ¼ c. beef broth
1 tsp. Thyme
1 Bay leaf
1 ½ c. frozen carrots
1 c. frozen green beans
¾ c. dry orzo pasta
Place oil in stew pot and turn heat to medium-low. Combine flour, salt, pepper and garlic powder in a ziploc bag. Drop in stew beef, seal bag and shake until well coated. Pour contents of bag into the stew pot. Turn the heat up to medium. Turn meat every 3-4 minutes, letting the meat brown well on all sides. Cook until the meat begins to look crusty. Add the tomatoes, broth, thyme and bay leaf. Bring to a boil, then lower heat to low and let simmer for at least 1 hour. After 1 hour add the carrots and green beans. Cover and simmer an additional 45 minutes.
Cook the orzo in a saucepan according to package directions. When just tender, drain it through a colander, shaking out any excess water. Since these are your maggots, add them to the stew pot and turn off heat.
To serve, ladle stew into bowls and spread a layer of orzo maggots on top.
1 c. mayonnaise + 1 Tbsp.
1 can (1 oz) cream of mushroom soup
8 oz. Cream cheese, softened
1 envelope Knox unflavored gelatin, dissolved in ¼ c. hot water
½ c. minced scallions
1 ½ lb. Cooked bay shrimp
1 Tbsp. Lemon juice
1 tsp. Worcestershire sauce
Use 1 tablespoon of mayonnaise to grease a 6-cup brain mold or a
bunch of mini brain molds; set aside.
Pour can of soup into a medium saucepan and heat over medium until warm. Stir in cream cheese until melted. Stir in dissolved gelatin with water until blended. Add remaining ingredients and mix well.
Remove from heat and pour into brain mold. Chill until firm. Unmold onto a platter and serve with crackers.
NOTE: If you don’t have brain molds, you can use regular cupcake tins. I halved this recipe to make 6 cupcake tins of dip.
Brain Dip from Celebrations.com