Halloween dinner

We had some new friends over for dinner for Halloween. We had a great time with them and we had a great meal to go with good friends. I wanted to do something new, but nice with a Halloween twist. So... we had Road Kill (whole chicken with lemon, garlic and rosemary in the crockpot), road kill guts(cornbread stuffing with craisens), garden snakes (fresh green beans), frog eye salad and rolls. The chicken fell off the bones. My husband was shocked and He liked the stuffing which is great cause he doesn't like stuffing. All and all it was a great Halloween dinner!

Lemon Garlic Rosemary Crock Pot Chicken
3-4 lbs whole chicken
2 lemons
1 poultry pack of fresh herbs
4 tbs butter
6 cloves of garlic minced
salt
1/2 yellow onion

Clean and dry Chicken and toss out giblets. Cut up onion and stuff in cavity of the chicken.  Soften butter and added minced garlic. Rub the butter under the skin of the chicken and on top. Put the Chicken in the crock pot. Cut one of the lemons in half and squeeze over the chicken the other lemon cut into slices and place on top of the chicken. Salt the inside on outside of the chicken. Put half the the poultry herbs on the chicken. set the crockpot for 7-9 hrs depending on the size. Enjoy!

Chicken after we ate it- it really does look like road kill!

Cornbread stuffing with Craisens

1 package of cornbread stuffing
1/2 cup butter
1/2 cup celery
1/4 cup  onion
3 cloves of garlic-minced
1 can of chicken broth
1 cup of craisens

In a sauce pan saute butter, garlic, and onion. Once onion is clear add celery.  Cook for a few minutes then ass package of stuffing. Slowly add chicken broth until stuffing is the consistency you like for stuffing. Cook for a few minutes. When everything is combined add craisens and serve immediately.

Frog Eye Salad

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 2 1/2 teaspoons salt
• 1 3/4 cups unsweetened pineapple juice
• 2 eggs, beaten
• 1 tablespoon lemon juice
• 3 quarts water
• 1 tablespoon vegetable oil
• 1 (16 ounce) package acini di pepe pasta
• 3 (11 ounce) cans mandarin oranges, drained
• 2 (20 ounce) cans pineapple tidbits, drained
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup miniature marshmallows
• 1 cup shredded coconut

Directions

1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

One Hour Rolls
1 1/4 cup milk, scalded
4 tbs butter
3 tbs sugar
1 tsp salt
2 eggs beaten
1 tbs rounded, yeast
4-5 cups flour




In a small bowl dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water.  Melt butter in scalded milk.  Add eggs, sugar, salt, and 1 cup of flour.  stir well to develop the gluten.  Add the dissolved yeast.  Mix in remaining flour.  Knead for 3-4 minutes, just until dough has a soft consistency. Place the dough into a greased bowl, covered with plastic wrap and raise for 20 minutes.  Roll out the dough and shape. Bake for 10-12 minuted at 400 degrees.