Halloween Bloody Baked Rats Recipes

HALLOWEEN BLOODY BAKED RATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
• In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
• Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.

HALLOWEEN BLOODY BAKED RATS WITH OOZEY GUTS

Steps:

• 1. Choose which sauce and style you'd like to go, make sauce and set aside. (*Italian-style, option #2, should simmer for about 15 minutes first.)
• 2. Mix first 9 ingredients for Rats/Mice and form 15 teardrop-shaped mice around cubes of brie. Place on lightly greased cookie sheet(s) and bake at 400 for about 18-20 minutes. Watch, remove if cheese starts to leak out. Pour sauce of choice into deep-sided holiday baking dish, place mice on top of sauce with spatula leaving grease behind. Decorate mice with eyes, noses, whiskers, tails and ears inserting pointy ends and stem ends of mushrooms. Pepper mice, and spoon a little sauce over bodies. Turn down oven to 350, and bake about 10 minutes longer. Hold on low til guests to arrive.
• 3. Serve as a main dish (over the rice or pasta), or serve as appetizers. *In case I'm forgetting something, feel free to ask! These have actually gone over extremely well no matter the crowd I'm entertaining! Give it a try! :D Happy Halloween!!

HALLOWEEN BLOODY BAKED RATS

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube o cheese like a meatball. Shape into a poin at one end and lengthen the body a bit by rolling between your hands. Place your "rat" into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make the tails.
• In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover with a lid or aluminum foil.
• Bake for 45 minute in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• Carefully transfer the rats to a serving platter so that their delicat tails don't fall off. Press peas into the pointy end to make eyes and insert carrot slices t make ears. Spoon some of the tomato sauce around them and serve.

HALLOWEEN RATS BAKED IN BLOOD

Steps:

• In a mixing bowl, combine the ground beef, rice, onion, egg and 1 teaspoons (5 mL) of the salt. Mix well.
• Now make the rats. Using a measuring cup, scoop out 1/4 cup (50 mL) of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape - pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart (3 liter) shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture.
• When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 teaspoons (5 mL) of salt and 1/4 teaspoons (1 mL) pepper. Pour over the rats. Cover the dish with foil wrap (or a lid, if it has one) and bake at 350° F (180° C) for 45 minutes. Uncover and continue to bake for another 45 to 50 minutes, basting occasionally with sauce, or until the rice is tender and the rats are fully cooked.
• Gently remove rats, one at a time, from the sauce and place gently on a serving platter. (Take care not to damage the tails - they're fairly delicate.) Into each rat, insert two carrot slices as ears, peppercorns (or whatever) for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve, smiling wickedly.