| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Candies, Halloween | 14 | Ghosts |
INGREDIENTS
| 1/3 | c | Butter |
| 6 | c | Miniature marshmallows |
| 1 | ts | Vanilla |
| 8 | c | Crispy rice cereal |
| 2 | oz | Semisweet chocolate, chopped |
| 1 | c | Granulated sugar |
| 3 | tb | Water |
| 1 | Egg white | |
| pn | Cream of tartar | |
| pn | Salt | |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
PALLOR ICING Pallor Icing: In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. fold in vanilla. Cover and refrigerate for 1 hour or until thickened. [Can be stored up to 3 days.][Makes 2 cups.] Ghosts: In Saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm. Spread with Pallor Icing; let stand for about 30 minutes or until set. In top of double boiler over bot (not boiling) water, melt chocolate; pipe onto ghosts to make faces. [Ghosts can be refrigerated in airtight container for up to 3 days.] Decorate by drawing faces with chocolate, or use candies and licorice strings. Variation: Jack-O-Lanterns: Add orange food colouring with vanilla; shape into 1-1/2 inch balls. Create face with currants, red fruit leather, and licorice shoestrings and twists. Source: Canadian Living magazine, Nov 95 Presented in article "Kids & Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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