Cauldron Cooking - Blood Clots and Vampire Blood Cocktails

From the Kitchens of Cheesecake Farms

It's almost Halloween so you'd better hop on your broom stick and get busy.

Here are two frightfully ghoul-ish recipes that are so quick and so easy it's almost embarrassing.

If any one asked for the recipes, just say it's something you conjured up.

Blood Clots
OK, so these are really cherry tomatoes tossed with spices - but don't tell anyone.
A ridiculously easy (and yummy) last minute hors d'oeuvre with a name guaranteed to gross everyone out.

Serves 6-8

1 (1 oz.) package ranch salad dressing mix (dry)
1 pint cherry or grape tomatoes

Put dry mix into a plastic bag. Rinse tomatoes. Shake off excess moisture but don't dry. (You need a little moisture to get the mix to stick to the tomatoes.) 

Place tomatoes in the bag.  Shake to coat.  Arrange on serving dish and serve with tooth picks.

Vampire Blood Cocktails
A Halloween version of the Bloody Mary. 

Serve at blood temperature, 98.6 degrees if you're a purist but we still like it cold and over ice.

For each serving:
Put ice (if desired) into a tall glass. 

Add 1 shot (1 oz.) vodka or gin (or to taste). 
Fill with V-8 juice, tomato juice or Clamato juice. 
Stir in horseradish and/or hot sauce, if desired. 
Garnish with a slice of lemon or lime, a witches broom (a stalk of celery with the ends shredded) and a couple of eyes of newt (pimento stuffed green olives).  


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