EERIE WITCH'S BREW

• 4 cups cranberry juice
• 1 cup chopped candied ginger
• 3 oranges
• 12 ounce can frozen apple juice concentrate
• 6 ounce can frozen limeade concentrate
• 2 cups grapes
• 2 32-ounce bottles ginger ale
• 4 cups water
• 1 to 2 pounds dry ice

A SERIOUS CAUTION: Never touch dry ice; use tongs to handle.

In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside. With a vegetable peeler, peel zest from oranges; cut peel into thin 2 inch long worms. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight.

Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups); ice should smolder at least 30 minutes. Ladle into cups. Add any remaining ice when bubbling ceases.

RADIOACTIVE PUNCH
Easiest is to mix something yellow with something blue. Orange juice and Mountain Dew are good for the yellow, Great Bluedini kool-aid is good for the blue. You'll end up with a radioactive shade of green. If you're using a punch bowl, try this: Get some of those latex gloves, fill them with water or juice tinted with food colouring, freeze. Unmold carefully and float the disembodied hands in the punch bowl. Dry ice and back lighting are good for effect too."

Fill a rubber glove with water, tie off the end (at the wrist) and freeze it. When frozen, peel off the glove carefully so as not to break the fingers and float it in the punch. Or heck, break off a finger, then drizzle some red food coloring on it to look like blood.

NUCLEAR WASTE PUNCH

• 1 measure blue curacao
• 1 measure Bailey's Irish Cream
• top up with one pint cider (or lager if you prefer)

The end result is a sort of greenish-brown liquid with scummy bits floating in it and a THICK layer of scum on top. Tastes wonderful, especially if you dunk chocolate bars in. (These are referred to as Control Rods, and the bar of preference is a Toffee Crisp, if only because the crisped rice pieces start floating around in the drink and making it look even nastier)

ONE PERSONA'S NOTE: "The nuclear wastes I've seen mix blue curacao and orange juice (and vodka). Turns everything a very nice shade of fluorescent green."

AQUARIUM JELLO Great idea for a simple dessert at kid's parties!

• goldfish bowl, nice and clean
• red hots or Jelly Belly gravel beans
• blue Jello
• ice cubes
• cold water
• purple endive
• parsley sprigs
• gummy fish

Use a new or well cleaned goldfish bowl. In the bottom, the original recipe called for red-hots as the 'gravel', but I plan to use the Jelly Belly beans that look like rocks. Mix up as much blue Jello as your bowl will hold. Mix using ice cubes & cold water instead of the cold water called for on the box. Pour this into the bowl over a knife blade or something to keep from disturbing the gravel. If you want it to have 'seaweed', poke a couple of pieces of purple endive or something similar down into the gravel. When the whole thing starts to jell, use a wooden skewer to push gummy fish into different parts of the bowl. If you're going to be able to supervise the serving, you could even add a plastic diver man, etc.

STRAWBERRY-BANANA DAIQUIRI JELLO

• Large box of Strawberry-Banana Jello
• 2 cups boiling water
• 1 cup cold water
• 1/4 cup lime juice
• 1/4 cup Triple Sec
• 1/2 cup Rum

Mix the usual way.

NOTES: These are tasty. The 3/4 cup of liquor gives it a little more kick. Good and tasty. I've been making them in 2-oz. plastic "salsa cups" (those little wide shallow ones you get condiments in) and a batch makes about 19 of them.

SHIRLEY TEMPLE JELLO Use Cherry Jello; use boiling and cold 7-up or other lemon-lime soda instead of water.

SPIKED JELLO

• 1 8-serving box of Berry Blue Jello
• 4 packets Knox unflavored gelatin
• 5 cups boiling water
• 2 cups vodka

COOL WHIP GRAVEYARD TREAT Makes 15-18 single servings.

• 2-1/4 cups chocolate wafer cookie crumbs, divided
• 1/2 cup sugar, divided
• 1/2 cup (1 stick) butter or margarine, melted
• 1 8-oz pkg cream cheese, softened
• 1 12-oz tub Cool Whip topping, thawed
• 2 cups boiling water
• 2 4-serving pkgs orange Jello
• 1/2 cup cold water
• ice cubes

Decorations:

• 12-14 rectangular or oval-shaped sandwich cookies decorator icing -- brown, green, orange, white candy corn
• candy pumpkins (mellowcream pumpkins)

Mix together 2 cups of the cookie crumbs, 1/4 cup sugar, and margarine in a 13x9x2" pan. Press firmly into the bottom of the pan to create a crust. Refrigerate.

Beat cream cheese and remaining 1/4 cup sugar in a bowl until smooth. Stir in 1/2 of the Cool Whip. Spread over crust.

Stir boiling water into Jello in bowl for 2 minutes or until completely dissolved. Mix cold water and ice cubes together to make 1-1/2 cups. Stir ice water into Jello until thickened. Remove any remaining ice. Spoon Jello over cream cheese layer. Refrigerate 3 hours or until firm.

Spread remaining Cool Whip over Jello layer. Sprinkle with remaining cookie crumbs. Decorate as a "graveyard" by poking sandwich cookies on end into the dessert. Decorate the cookies as tombstones with the decorator icing. Scatter candy corn and pumpkins around on the surface.

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