Ghoulie’s Halloween Formal Fun
Welcome to Ghoulie’s Halloween Formal Fun
“There is nothing that gives more assurance than a mask.” Collette
This was actually our leftover “Set,” A.K.A., our Dining Room, from our previous Halloween CLUE versions that we were working on. So, I decided to change things up a little bit, make it a bit of a ‘Formal Ghostly Fun’ atmosphere, and bring in some new foods to make and create. Which leads us to Ghoulie’s Formal Halloween Fun!
Here’s Hoping you Have an Absolutely Ghoulish Time
It is a Formal Affair after all.
My Coat, Purse, Gloves, Brooch, and Room 1313 Key
Creamy Bow Tie Pasta
A crystal chandelier I found at a thrift store for $35.00.
The spooky mirror below, I purchased from an estate sale of a friend of my grandmother’s. I didn’t pay much for it but I fell in love with it as it is so old you can barely see your reflection.
And as for the pearls, they are nothing other than white bead Christmas garland.
Mirror Mirror on the Wall…..
You don’t need a lot of money to create something a bit formal.
The Tea Sandwiches
Dill pickle cream cheese make excellent “Green Eyed Monster” tea sandwiches.
Tea Sandwiches and Punch
Our Ghostly Punch
It does look a bit “Otherworldly,” doesn’t it?
Beautifully Dressed Guests Float By
Gordon Enjoying our Ghostly Punch with one of our Ghostly Guests
“During the day I don’t believe in ghosts, at night, I’m a little more open-minded.” Unknown
As for me, I always believe in ghosts. Julie Lancaster-Whann
Our Hollywood Tower Hotel CLUE Game
Green Eyed Monster’s, Black Cats, and Tombstones
Always be yourself, except on Halloween.
The Main Course
Tuxedo Bow Tie Pasta
Gordon created this delicious Bow Tie Pasta Dinner for our Bow Tie Formal Evening.
Our Dinner Plates
Ghoulish Game Night Formal Fun with Ghosts
Note the Ghosts Flying By…..
I LOVE THEM!
It wouldn’t be Ghostly without a fog machine, now would it?
Gordon Tending Bar
Mae Serving Drinks
I’ll take a Between the Sheets.
It’s so hard to find good help these days.
Our FORMAL Dining Room
And the Oscar Goes to…….
Have a Hauntingly, Ghoulish, Delightful Evening and thank you for Flying in for the night.
Until we Cross Path’s again….
Good Night and Sleep Tight,
Ghoulie and Gordon
Our Ghoulish Recipes Start Right Here:
We did 3 different tea sandwiches here, hence 3 different sandwich spreads.
The great thing about all 3 of these tea sandwich recipes is that they can be made ahead of time.
Our Green Eyed Monster Sandwiches
This is probably my most favorite tea sandwich and I do feature it a lot on other posts on our website, but it goes perfect with any Halloween theme.
All you need is any kind of bread that you like, with the crusts cut off, and any cream cheese spread that you prefer, and any pickle that you like best.
In the photos above you can see that I am mixing packets of Zesty Italian Dressing Mix with cream cheese. I usually use one 8 ounce cream cheese per one Zesty Italian Dressing mix. You can make ahead and actually it is advised so that the flavors can meld together.
To make the sandwiches you just want to spread some of the cream cheese onto a slice of bread, then place a whole pickle that you have patted dry onto the bread, now roll it up, and slice. Hence, our Green Eyed Monster Sandwiches.
The sandwiches even taste better the next day.
Veggie Cream Cheese TOMBSTONE Spread
This is an excellent veggie spread for any tea sandwich or cracker. A nice appetizer.
2 – 8 ounce Cream Cheese’s, Room Temperature
2 Stalks Chopped Celery
1 Red Bell Pepper, Chopped
1 1/2 Cups Shredded Carrots
3 Chopped Spring Onions
1/2 Cup of Chopped Parsley
1/2 t. of Fine Salt
Freshly Ground Black Pepper to Taste
1 T. of Worcestershire Sauce
1/2 t. of Lawry’s Seasoned Salt
Any Bread you Prefer
The first thing you want to do is to chop your ingredients into small pieces.
Add to Bowl
Here Gordon is chopping the spring onions.
Adding the Carrots to the Bowl
Chopping the Red Bell Pepper
Next Comes the Chopped Parsley
Adding Some Freshly Ground Black Pepper and Some Fine Salt
Next Comes the Softened Cream Cheese
Blend Everything Together
Now for some added flavor, my favorite things, Worcestershire Sauce and Lawry’s Seasoned Salt.
Use any bread that you like, here we are using some cocktail rye and some swirled rye, along with cookie cutters.
Here Gordon used a tombstone cookie cutter to cut out shapes in our cocktail rye bread.
Spread our veggie mixture onto the bread…..
Here Gordon is adding a salad dressing into a squeeze bottle to write on the sandwiches.
A great way to use the leftover bread from the cocktail sandwiches, above.
Eggy Tombstone in a Basket
Place some butter or margarine into a heated sauce pan on the stove top, then place the bread in the pan. Crack an egg and cook until the egg is as done as you like it. Then flip to cook the other side. Nice use of the leftover bread, and a great breakfast.
Black Cat Pimiento Cheese Sandwiches
My Grandmother, Nellie Mae’s, Recipe:
Can be Made ahead of Time
Black Cat Pimiento Cheese Sandwiches
Grated Sharp Cheddar Cheese
1 Jar Pimiento’s
I don’t really have measurements for this recipe. It is a recipe that I eyeball the ingredients and I taste to make sure it is how I like it.
The first thing I do is to grate some Sharp Cheddar Cheese into a bowl.
Then I add some Pimiento’s.
Next Comes the Mayonnaise
I will say that my grandmother used Hellman’s Mayonnaise, but here I’m using Miracle Whip
Now for the Worcestershire Sauce and Lawry’s Seasoned Salt
Now for the Black Cat Assembly
With a cookie cutter we cut out many black cats from Pumpernickel Bread.
Then we spread the pimiento cheese onto one slice of the pumpernickel cat, then placed the other slice on top. Then used yellow mustard to dot as the glowing eyes.
I will say that Gordon and I both agreed, the yellow mustard mixed with the pimiento cheese tasted excellent!
1 Cup Lime Sherbet
1 Cup Pistachio Gelato
1/2 Cup Frozen Pineapple Juice Concentrate
1/2 Cup Frozen Orange Juice Concentrate
1/2 Cup Frozen Lime Juice Concentrate
1 Ginger Ale (2 Liter)
1 Dragon Fruit Sliced 1/2 in. thick then Peeled
3/4 Cactus Fruit Sliced 1/2 in. thick then Peeled
Here you can see the many seeds within the Cactus Fruit.
This Dragon Fruit has the white fruit inside. Some have a bright red or pinkish color inside.
Simply add all the ingredient together!
Adding the Gingerale
Here I am spooning in the various fruit concentrates.
Pour in your chilled Ginger Ale. Having it chilled will help keep the drink cold.
The Lime Sherbet is a classic taste with Ginger Ale.
The Lime Sherbet and the Ginger Ale come Together and Bubble Up.
This brand of Gelato is very good and has a great creamy taste. I thought it went well with the other flavors in this drink.
You can see the Gelato reacting with the Ginger Ale.
You can also see the Dragon and Catus Fruit in the Punch.
Serve quickly so it stays cold!
2, 1 lb. bags Bow Tie Pasta
2 T. Butter or Margarine
2 T. Olive Oil
4 T. All Purpose Flour
1/2 tsp Roasted Garlic Powder
1/2 Cup Frozen Peas
2 6 oz. Jars Marinated Artichoke Hearts, Drained and Chopped
Sea Salt and Fresh Ground Pepper to taste
Start to boil the water for your pasta.
Now you can see why we call it Tuxedo Pasta.
Make your roux with some type of fat… butter, olive oil, bacon grease, etc…
I used 2 T. butter and 2 T. olive oil.
Now, place in the same amount of flour (4 T.) and cook on low heat. The more you cook the flour, the less liquid your roux can absorb. I wanted a white sauce, so you cook the flour just enough to get the flour taste out… about 3 min.
Now add some milk… about a 3/4 cup at first and stir. In about a 2 min. you will see the flour absorb the milk and the sauce will become thick.
Add your roasted garlic powder and salt and pepper to taste.
Add about 1/2 cup more and stir again until the milk is absorbed.
This is called a Bechamel Sauce!
Once thickened again, add your cheese and stir until incorporated into the sauce.
Once the cheese has melted into your Bechamel sauce, you have now made a Mornay sauce.
This is also a great fondue sauce.
Turn the heat to low and stir occasionally.
Add your pasta to the boiling water and cook as per directions.
When done, drain well and place into a large bowl.
In a separate medium pot, place about 4 cups of water and bring it to a boil. Turn off the heat and add 1 1/2 cups of frozen peas.
Doing this will gently cook the peas and keep their bright green color. After about 10 min. pour the peas into a large colander and drain well.
Open two jars of marinated artichokes and drain well. Give the artichokes a rough chop, keeping them to bite sized chunks.
Now add your peas and artichokes to the pasta as seen above.
Pour your Mornay sauce into your bowl of pasta, peas, and artichokes and fold gently.
Our Behind the Scenes, Topsy-Turvey
Great Halloween Formal Fun!
Remember the Gh’oul Times
Have a Spooktacular Halloween!