ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Witches' Brew

Misc.

Found this great site

Check out:
http://www.spooky.org.uk/

Right arrow at bottom of screen until cookery appears, click on it.

Found recipe: You have to click on the little illustration
Has Great Graphics and illustrations, You must see.

"Witches Brew"
The Recipe

Take the Eye of a Newt,A Moonbeam
Mix together with A Royal lock of hair
add some Poisonous toads
... ... ... ... ...
Copyright by http://www.spooky.org.uk/ site

figure you can make a menu or recipe card
along the same lines

Into a broth of rats blood
Add the tail of a snail
and slime from a slug
Mix well and simmer till hot.
Add some Poisonous Mushrooms
And hair from the back of rat
Stir thoroughly.
Add the wings from a bug and teeth of a bat
Season slightly with the venom from a snake.
(Taste at this point)and add
Morning Dew (take from the leaves of a tree On the first morning after the firstNight of the new moon following the summer soltice. (opt.)
Finally simmer with:
1 qt water with scum on top

Serve hot with a garnish of hemlock.

MsgID: 093098
Shared by: Carol
In reply to: ISO: Halloween Witch's Brew
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Halloween Witch's Brew
  Christi
2 Recipe: Witches' Brew
  Carol
ADVERTISEMENT
Random Recipes
  • Pizza Dips
  • PIZZA DIPS 1/2 lb. bulk breakfast sausage 2 cups flour 1/4 cup grated parmesan cheese 2 tsp. mixed Italian dried herbs (basil, oregano, marjoram) 1 tsp. salt 2/3 cup shortening 1/3 to 1/2 cup ice water Hot pizza dippi...
  • Peanut Butter Fudge (using cream cheese, 1960's)
  • PEANUT BUTTER FUDGE 2 3/4 cups sifted confectioners' sugar 1 (3 oz.) pkg. cream cheese, softened 2 tablespoons peanut butter 1/4 cup chopped salted peanuts 1/4 teaspoon vanilla Dash of salt Gradually ad...
  • Goat Cheese Toasts with Walnuts, Honey and Thyme
  • GOAT CHEESE TOASTS WITH WALNUTS, HONEY AND THYME "Dripping with honey and sprinkled with fresh thyme, cracked pepper, and sea salt, these warm, crunchy toasts make a delicious breakfast, after-school treat, or lunch w...
  • Chocolate Cherry Bombe (using ice cream and Oreos)
  • CHOCOLATE CHERRY BOMBE 1/2 gallon vanilla ice cream, divided use 2 tablespoons chopped almonds 8 red glaceed cherries, quartered (optional) 8 green glaceed cherries, quartered (optional) 1 teaspoon almond extract, div...
  • Jenny Craig Cantaloupe Blueberry Salad (1996)
  • CANTALOUPE BLUEBERRY SALAD 8 ounces vanilla low fat yogurt 1 tablespoon lemon juice 1 1/2 teaspoons poppy seeds 1 teaspoon grated orange rind 1 medium cantaloupe, peeled and seeded 24 Boston lettuce leaves 2 cups fres...
ADVERTISEMENT
  • Mar Far Chicken
  • MAR FAR CHICKEN 1 lb. uncooked chicken breast 3/4 cup flour (plus additional for dusting chicken) salt (to taste) 1 tsp. baking powder 1 egg 1/2 to 3/4 cup milk 2 to 3 tsp. soy sauce oil for frying Cut chicken in pi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Witches' Brew
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!