SKELETON BONE COOKIES

• 4 egg whites
• 1 teaspoon grated orange peel
• 1 3/4 cups sugar
• 1/2 teaspon baking powder
• 1 3/4 cups flour
• 1 1/2 cups salted almonds

With an electric mixer on medium speed, beat egg whites, sugar, orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.

Lightly flour your hands and pinch off a 3 tablespoon size piece of dough. On a lightly floured board, use palms of both hands to evenly roll out an 8 inch long rope. Cut rope in half, then roll each half again to 8 inches. Fold 1 inch of each end back onto rope, pinch ends to make bone-end shapes. Repeat to shape all the dough. Place bones 1 inch apart on buttered and flour-dusted 12 x 15 inch baking sheets. Bake in a 325F oven until cookies are lightly browned on bottoms, about 20 minutes.

CHEESE EYEBALLS

• 2 cups grated Cheddar
• 1/2 cup butter
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 cup flour
• 6 ounce bottle pimento-stuffed green olives

Combine cheese and butter. Add salt, paprika, and flour and mix well. Measure approximately one ts of this mixture and form an "eyeball" around an olive. Turn the olive in the "eyeball" so that it is "staring" outward. Line up the eyeballs on an ungreased cookie sheet. Bake in 400F oven for 15 minutes.

STRAINED EYEBALLS

• 6 eggs, hardcooked, cooled and peeled
• 6 oz whipped cream cheese
• 12 green olives stuffed with pimientos
• red food coloring or ketchup

Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

CRISPY CATERPILLAR COCOONS

• 1 8-oz. tube refrigerated crescent rolls
• 8 beef sausages (such as Brown & Serve)
• 1 squeeze bottle yellow mustard

Preheat oven according to directions on the crescent-roll package. Prepare the sausages according to the directions on the package. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow to cool ten to fifteen minutes. Cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each trough. Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larvae, take two sausage halves and, with their mustard-filled sides touching, put them together to form a whole. Place a whole larva at the wide end of each dough triangle, and roll up dough as you would regular crescent rolls. Pinch the ends and seams of the rolls closed. Bake according to package instructions. (Allow the little buggers to cool fifteen to twenty minutes before chowing down on their tender torsos!). Serves: 4 goo gobblers

WORMS AU GRATIN Worms:

• 6-7 oz egg noodles, cooked with
• 8 oz spaghetti, broken into short pieces

Toss with:

• 2 T butter or margarine
• 1 1/2 cups grated cheddar cheese Place in greased casserole.

Dirt

• 2 slices whole wheat bread, toasted, crumbled into tiny crumbs
• 1 T butter or margarine, melted
• 1/4 tsp salt

Mix dirt ingredients together, sprinkle over worms. Place under broiler for 5 minutes.

BUGGIES

• 12 oz chocolate chips
• 12 oz butterscotch chips
• 1 pkg peanuts
• 1 pkg chow mein noodles

Melt chips in double boiler & pour over noodles and nuts. Mix well and drop by spoonfuls on ungreased cookie sheet. Chill until firm.

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