Recipe - Halloween Chili

1 One fourth pound Ground goblin gizzards
(ground beef 15% fat)
1 md Eye of Cyclops (onion)
1 15 Oz. Can soft shelled
beetles (kidney beans)
1 28 Oz. Can blood of bat (V8
juice)
1/8 teaspoon Pureed wasp (prepared
mustard)
One fourth teaspoon Common dried weed (oregano)
1 ds Redtailed hawk toenails
(crushed red pepper)
2 teaspoon Ground sumac blossom (chili
powder)
1 teaspoon Hemlock (honey or sugar)
One half cup Fresh grubs ( cut or sliced up celery)
1 tablespoon Eye of Newt (pearled barley)
1 tablespoon Dried maggots (uncooked
rice)
Water from a stagnant pond
(tap water)

Preparation : Substitutions are in parenthesis. Best made during the last
phase of the moon, if that is not possible, just do the best you can in a
softly lighted kitchen after dark. Brown the gizzards in an iron cauldron
over a fire made from the siding off of a haunted house, add chopped eye of
cyclops and simmer until the pieces of eye become translucent again, add
blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At
this time, add the common weed, maggots, toenails, sumac, grubs, hemlock,
eye of newt and the pureed wasp. As it cooks you may want to adjust the
consistency with pond water. You can tell it is done when the eye of newt
swells and the vertical tan colored 'cats eye' appears on one side.
Posted to MCRecipe Digest V1 #252

Date: Sun, 20 Oct 1996 07:13:09 0700

From: Greg Leonhardt gregl@ix.netcom.com