Seneca Ghost Bread Recipes

Steps:

• In a bowl combine all except the shortening or lard.
• Mix until batter is smooth.
• In a skillet heat shortening or lard on medium heat till melted.
• Using a wooden spoon scoop a large spoon full from the bread batter and place it in the shortening.
• Let cook about 30 seconds or until bottom is firm enough to slip spatula under and flip over.
• Carefully turn the dough over and press with spatula to flatten.
• You may have to press it down several times.
• When it gets light brown around the edges turn it over and cook till edges are browned.
• Serve warm or place in baggies after cooling and eat as desired.

Steps:

• In a bowl combine all except the shortening. Mix until batter is smooth. In a skillet heat shortening on medium heat till melted. Using a wooden spoon scoop a large spoon full from the bread batter and place it in the shortening. Let cook about 30 seconds or until bottom is firm enough to slip spatula under and flip over. Carefully turn the dough over and press with spatula to flatten. You may have to press it several times. When it gets light brown around the edges turn it over and cook till edges are browned. Serve warm. (may be stored in an airtight container and eaten cold)

Steps:

• Wash and cut the chicken into 11/2" cubes.
• Take off and cut the onions.
• Cut the tomatoes.
• Roast the whole spices separately and grind everything coarsely.
• Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
• Mix in the cut ginger-garlic.
• Mix well.
• Mix in coarsely ground masala powder.
• Stir fry for half a minute, stirring all the time.
• Mix in chicken, stir fry on high flame heat up till chicken pieces are well browned.
• Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
• Stir fry till oil leaves the masala.
• Mix in sufficient quantity of water (about 1 1/2 cups), bring it to a boil and cover.
• Stir fry till the chicken is fully done.
• Adjust the flavor and serve hot decorated with coriander leave.

Steps:

• Crush the oreo cookies in a plastic bag using a rolling pin, or in a food processor.
• Pour milk into large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes or until well blended.
• Let pudding stand 5 minutes.
• Gently stir in 1/2 each of the whipped topping and crushed cookies.
• Spoon into 13x9-inch dish; sprinkle with remaining crushed cookies to be the"dirt" of the graveyard.
• Refrigerate for at least an hour or until ready to serve.
• Decorate the remaining cookies with assorted icings to resemble tombstones,"RIP" and"BOO" are nice sayings; stand up cookies in top of dessert like graves.
• Add candies and plastic"scary" creatures, if using.
• Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts.
• What works best is to make the cool-whip"ghosts" ahead on a cookie sheet and store them in the freezer until ready to use.
• That way they don't flop over.
• Two or three small, round dollups of cool-whip (like a snowman) make nice looking ghosts.
• You should be able to make 2 or 3 ghosts.
• Remove"ghosts" from the freezer and give them"eyes" and a"mouth" using the brown decorating icing.
• Place"ghosts" in the graveyard.
• Small plastic spiders, cobwebs, or mini monsters are a nice addition too.
• To serve, just scoop out into bowls.
• Store leftover dessert in refrigerator.