Gross But Fun Kid Recipes

Boogers On A Stick

1 jar cheeze whiz - 8 oz.

green food coloring

25 pretzel sticks

waxed paper

1 long handled spoon

platter

Melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar. Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green. To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies.

Brain Cell Salad

1 package (6 oz) blueberry jello mix

1 carton (16 oz) small curd cottage Cheese

1 can (16 1/2oz) blueberries In syrup -=OR=- 3/4 c Frozen blueberries, thawed

Blue food coloring

--TOOLS--

2 Mixing bowls

can Opener

Spoon

6 Salad plates

With an adult's help, prepare jello according to package directions. Chill 4-5 hours or until firm. Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the cottage cheese a nice grayish color when blended.

To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 psycho surgeons.

Brains on the Half Skull

2 medium Potatoes

8 oz Thin Spaghetti

14 oz Spaghetti sauce

Preheat the oven to 400 degrees. Wash the potatoes and cut them in half crosswise. Place the potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare the spaghetti in a medium sized pot according to the directions on the package. Then carefully drain the cooked spaghetti in a colander over the sink. A few minutes before the potatoes are ready, begin to heat the sauce (blood) in a small pot.

Remove the potatoes from the oven, and scoop out the insides of the potatoes. You won't need the insides for this recipe, but you can save them for another recipe. The empty shells will serve as the skulls. When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains. Put a scoop of bloody brains in each skull.  Serves 4

Butchered Snake Bits With Barbecue Sauce

1 Package rigatoni pasta -- (10oz)

2 Cans squirtable cheese spread

1 Small Jar barbecue sauce

16 Whole black peppercorns -- (16 to 20)

1 carrot

Cook pasta according to directions on package. Rinse the pasta in cold water.

To make snakes: Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings.

To form heads: Use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake. Wash, dry and carefully peel skin off carrot. When completely clean of skin,make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Position tongues.

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