A Story and a Recipe

By Dorothy Johnson

This week’s story will be as short as the hours of daylight on December 21st.  I have been remembering Halloween stories of the old days and since I have only hearsay to go by, I am sure the older readers will remember these antics better than I.

I have heard stories of strange things happening on Halloween nights in days of old.  Antics of teenagers upsetting outhouses with or without people in them were circulated as facts.  In fact, I think I have heard names of actual culprits attached to some of these stories so I do believe them.

Other stories about taking a farmer’s horse or cow and putting it in a neighbor’s pasture caused great concern on the part of the farmer and great amusement on the part of the mischievous neighborhood teens.

These old time Halloween stories were funny, but I think they were also a bit mean for the people being “tricked.”  I have had the windows in my classroom egged, my house paint balled and lawn ornaments vandalized.  Halloween is not my favorite holiday in spite of the fun it has provided others.

When my cousin was about 5, his grandfather took him to Perry to go on a haunted walk in a big field.  They had ghosts and goblins jump in their faces and spider webs crossing the path as they toured the field.  My little cousin was doing well with the whole thing.  The fun turned really frightening  though when someone started a chain saw just as he entered another field.  The chain saw was very close to the path and the noise scared my little cousin a lot.  He cried and cried and when his grandfather got him back to Pembroke, he was still crying.

This happened more than twenty years ago, but both of us still remember it today.  I do not think this was a great Halloween memory for either of us.

Let’s leave the spooky behind us and turn to an activity that is only scary in a few households…cooking.  This week we will make a quick Halloween dip for those goblins that live in your house.  The recipe is for Cheesy Chili Dip.

Cheesy Chili Dip



One pound (16 ounces) Velveeta cut into one-half inch cubes

One can (15 ounces) chili (with or without beans)



1. Microwave ingredients in microwaveable bowl on high five minute until Velveeta is completely melted and mixture is well blended.

2. Stir after three minutes.

3. Serve with tortilla chips, Ritz toasted chips or assorted cut up vegetables/

This recipe can be made for a crowd by using one and a half pounds of Velveeta and two cups of chili.  Mix as above but stir after every two minutes.  This recipe will make 5 cups of dip or 40 servings 2 tablespoons each.  Next week we will begin our 

Thanksgiving dinner with a few new dishes.