|Halloween! Hey! Hey!|
hey for Halloween!
the witches shall be seen,
in black and some in green,
hey for Halloween!
By Family Features
hey, what are you doing for Halloween?
Are your children anticipating their annual rendezvous with
jack-o’-lanterns, costumes and candy? Or are your friends looking
forward to an October 31 celebration with elaborate disguises, ghoulish
laughter and eerie music?
Whichever way you choose to celebrate, Hormel Foods has created spooktacular
snacks for your party — a witch’s cauldron of good ‘n gooey dip, a
hooty owl-shaped pizza and a help-yourself meat and cheese tray.
Fortunately for party planners, Halloween’s history is rich with these
images, dating back centuries to ancient peoples struggling to
understand fall’s change from light, warmth and life to darkness, cold
Black cats, evil spirits,
magic and Halloween’s emphasis on death came from Samhain (pronounced sow-en),
the Celts’ god of the dead. On Oct. 31, Samhain decided which spirits
danced and which rested.
Skulls, skeletons and ghosts can be traced to November 1, All Saints’ Day (established in 835 A.D.), also called Hallowmas. The preceding day was All Hallows’ Eve, the source of Halloween rituals. Bonfires — to scare off evil spirits — and parades marked the day. Night-flying creatures like bats, owls and witches on broomsticks became part of this festival of darkness, as did haunted houses.
Halloween came to the U.S. with British settlers. Here, the pumpkin
replaced the turnip carried by Ireland’s legendary Jack o’ the
lantern. Poor Jack, having lost his soul to the devil, carried a light
in a hollowed-out turnip as he walked through eternity.
Thus, black dominates our Halloween table, though there’s a colorful
owl (made of pizza crust). His wings are feathered with pepperoni; his
eyes are pineapple rings. And there’s a witch’s cauldron of zippy
chili-cheese dip (recipe follows).
The Hormel Meat and Cheese Party Tray completes the selection (featuring
salami, pepperoni, cheddar and Colby-jack cheese and crackers). Just
unwrap and serve. Or try these combos: Meat Only (salami and pepperoni
with crackers) and a Meat and Cheese Tray with ham and turkey.
This dip’s so delicious, it will vanish like a ghost!
Makes: 15 servings
1 15-ounce can Hormel Chili With Beans
1 pound pasteurized process cheese spread, such as Velveeta, cut up
1 10-ounce can diced tomatoes with green chilies
Mix chili, cheese and tomatoes in 2-quart microwave-safe bowl.
Microwave on high 5 minutes or until cheese is melted, stirring
after 3 minutes. Transfer to cauldron, fondue pot or chafing dish.
Surround with chips or crackers.
bat garnish: Open and
flatten a red or green pepper. Trace the outline of a spread-winged bat
4 to 5 inches across. Cut bat shape from the pepper. Float pepper bat
atop hot dip.
the skeleton cheese stick:
American cheese slice into shape of skeleton head. Cut stuffed olive in
half; push each half into skeleton head as eyeballs.
skeleton head on wooden skewer.
of Family Features