INGREDIENTS

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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