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Dietz & Watson and Chef Staib

Chef Staib did one of his favorite shows of the year!

He presented  fun and easy Halloween party ideas and showed viewers how to make entertaining on the spookiest day of the year simple with Dietz & Watson.

These treats are ideal for trick or treaters young and old. They are quick to prepare and you will impress guests with their theme.

Dishes like mummy dogs, grilled ghosts and melted meunsters will surely cast a spell at your party.

Even if you’re just feeding a gaggle of goblins after trick or treating, these recipes are sure to please.

For more information on Dietz & Watson and Chef Staib, please visit: http://www.dietzandwatson.com/

and http://www.staib.com/

 

Grilled Muenster Ghosts

A Recipe by Chef Walter Staib

8 slices of white sandwich bread

¼ pound Dietz and Watson Salami, sliced

¼ pound Dietz and Watson Pepperoni, sliced

¼ pound Dietz and Watson Premium C-Sharp New York State Creamy Cheddar Cheese, sliced

¼ pound Dietz and Watson Muenster Cheese, sliced

¼ pound Dietz and Watson Gouda Cheese, sliced

Cut bread slices into Halloween shapes with cookie cutters. Put pan on stove on medium heat. Begin slicing bread and Dietz and Watson cheese while pan warms up.

Butter one side of each slice of bread.

Put 3 slices of cheese on one slice. When bread with no cheese is golden, flip to other side.

Put slices together and cook. When both sides are golden, remove from pan and serve warm.

 

Ham Kabobs

A Recipe by Chef Walter Staib

½ pound Dietz & Watson® Black Forest Ham, cubed

½ pound Dietz & Watson® Genoa Salami, cubed

½ pound Dietz & Watson® yellow Premium C-Sharp New York State Creamy Cheddar Cheese, cubed

½ pound Dietz & Watson® Swiss Cheese, cubed

1 medium pumpkin for serving

Skewer the ham cubes, salami cubes, and cheddar cheese cubes alternating them.  Repeat until skewers are nearly full, making certain to leave the last three inches of the skewer empty.

Carefully “stab” the pumpkin with the skewers for a Halloween centerpiece.

Mummy Dogs

Serves: Makes 4 Mummy Dogs

1 (11 oz) can refrigerated bread stick dough

8 Dietz & Watson Deli Beef Franks or Gourmet Lite Franks (4 for bodies, 4 for limbs)

8 whole cloves

ketchup

toothpicks

Preheat oven to 375 degrees F.

Prepare the limbs: Cut 4 of the hot dogs into thirds. Take the 4 center pieces of hot dogs and cut in half length wise these will become the legs. The two ends from each hot dog will become the arms.

Attach the limbs: Attach two of the cut hot dog end pieces to a full hot dog “the body” with toothpicks to make the arms. Leave enough of the tooth pick sticking out of the arm so it can be removed after cooking. Attach two of the leg pieces with toothpicks again leave enough of the toothpick sticking out of the legs so they can be removed after cooking.

Separate the bread stick dough into the strips and wrap each dog, leaving an open area for a face.

Insert two whole cloves for eyes. Cut a little slit for a mouth, which will gape open a bit during cooking.

Place Mummy Dogs on greased baking sheet and bake around 15 minutes, until golden brown.

Remove Mummy Dogs from the oven.

Remove toothpicks from the Mummy Dogs.

Serve with ketchup for Bloody Dip.

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