Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Main dish ideas for a company halloween potluck.?

We are required to bring for at least 15-20 people. But i have no idea what to bring~ and it has to be a Main Dish.

6 Responses to Main dish ideas for a company halloween potluck.?

  • polishedamethyst says:

    Head to http://www.allrecipes.com – they have an awesome site, it is categorized, and SUPER easy to use. They have tons of main dishes on there, I could think of so many, that I would be all day typing to you, lol. Oh yeah, they also have ratings and user reviews od the recipes, which are priceless. Good luck, I hope you find something you wish to fix…take care!

  • Sherri M says:

    Go to Mcdonalds and buy 10 hamburgers or cheeseburgers.

    Or make Mac N cheese on a limited budget.
    Tell them you have a limited budget. I hate it when my company does these potlucks, I ain’t much of a cook!

  • Da..KINGizHeRe!! says:

    pumpkin cornbread

  • ?TayLee? says:

    How about some chili:
    Serves 6 to 8 hungry people along with Halloween ghosts and goblins…!!!
    1/2 lb sliced bacon (Follow Safe Handling Procedures)
    4 to 4 1/4 lb boneless pork shoulder, cut into 1-inch cubes (Follow Safe Handling Procedures)
    2 tablespoons vegetable oil
    1 large white onion, chopped
    1 to 2 fresh jalapeño chiles, seeded and chopped
    6 large garlic cloves, minced
    2 teaspoons dried oregano, crumbled
    1/3 cup blended chili powder
    1 tablespoon ground cumin
    1/4 teaspoon cayenne pepper
    15 ounce can beef broth
    1 cup brewed black coffee
    1 cup water
    28 to 32 ounce can crushed tomatoes with puree
    2 (16 ounce) cans small red beans or kidney beans, rinsed and drained
    Before you start this recipe, open your pantry and kitchen cupboard doors and check inside for Ghosts or Goblins…!

    Cook bacon in a 6 to 8 quart Dutch oven or heavy pot over moderate heat, turning, until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons fat from the pot. Crumble the bacon.

    Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 5 to 6 batches without over crowding and transfer with a slotted spoon to a plate.

    Add choppd onion and jalapeños chiles and cook over moderate heat, stirring, until softened. Add minced garlic, oregano, chili powder, cumin, and cayenne pepper, then cook the mixture, stirring, for 1 minute.

    Return pork to pot with any accumulated juices on plate. Then add the beef broth, coffee, water, and tomatoes with purée.

    Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 1/2 to 3 hours. Stir in beans and bring to a simmer, stirring.

    Serve chili with crumbled bacon and corn or tortilla chips, crackers, shredded cheddar, sour cream and lime wedges.

    Serves 6 to 8 hungry people along with Halloween ghosts and goblins…!!!

    Please enjoy this recipe and have a very happy and safe Halloween and Holiday season.

  • j n says:

    Dinner In A Pumpkin
    Select a pumpkin that’s slightly flattened on the bottom. It should be sturdy, balanced, and able to easily stand on it’s own.

    1 medium to large size round pumpkin – about 7 to 10 pounds
    2 lbs. lean ground beef
    1/2 cup chopped onion
    1/2 cup chopped green pepper
    3/4 cup brown sugar
    2 T. lemon juice
    1 can pork & beans (15 to 16 oz.)
    1 16 oz can chopped cooked tomatoes
    1 16 oz. can tomato sauce
    2 cups rice, uncooked
    1/2 tsp. salt
    1/4 tsp. black pepper
    Preparation –
    Wash the pumpkin. Cut a circular piece out the top to form a lid. Scrape out the seeds and stringy membrane with a large metal spoon and discard. Also check the bottom of the lid and scrape off and stringy area.

    In a large skillet, lightly brown the ground beef, then drain off any excess fat. Add onion and chopped green pepper, saute lightly and drain again. In a large bowl, combine tomatoes, tomato sauce, bean, rice, brown sugar, lemon juice and seasonings. Combine with meat mixture, stir to mix all ingredients together.

    Place the pumpkin on a foil-lined cookie sheet. Spoon mixture into the pumpkin cavity. Loosely place the lid on the filled pumpkin. Bake at 350° for one hour. Remove the lid, reduce heat to 300° and bake one more hour.

    Lay a few romaine lettuce leaves or other leafy greens around the outside of the pumpkin When serving, scoop out part of the baked pumpkin with each portion, if desired. Serve with a loaf of warm crusty French or Italian bread.

  • shananigan26 says:

    Saute ground meat and onion, add diced squash. Mix with tomato paste. Hollow out a medium sized pumpkin, fill with meat mixture and bake until hot. I am unsure of the specifics of this recipie but I found it at traxfarms.com
    I thought it was unique……….

Halloween Books