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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Monday, August 29, 2011

Vegetable Skeleton (Taste of Home)

Courtenay made this vegetable skeleton at my request for Halloween 2010. It turned out so cute! You can really use any vegetables you want and just arrange it in the shape of a skeleton.















Head of cabbage or iceberg lettuce

Zucchini slices

Red and yellow bell pepper slices (full-circle and cross-cut)

Celery sticks

Carrot sticks

Sugar snap peas or snow peas

Broccoli florets, peeled

Cauliflower florets

Radishes

Cherry tomatoes

Cucumber slices

Mushroom slices

Parsley

1 c Ranch Dressing

To make head:

Line half of small bowl with lettuce for the skeleton’s hair. Fill with dressing. Place at one end of large tray or baking sheet for the skeleton’s head. (OR: Cut head of lettuce or cabbage in half. Hollow out a small bowl in the center of one half of the lettuce or cabbage half. Fill with dip. Add cherry tomatoes for eyes and nose. Use a red pepper slice for the mouth. Add broccoli florets around outside for hair.)

To make the body:

Use celery stalks for the bones. Use zucchini slices for the joints. Use sugar snap peas for the ribs. Use full-circle slices of red pepper for the pelvic bones. Take cauliflower florets and use for hands and feet. Use pieces of whole carrots for the fingers and toes.

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