Feature

Halloween on the Street

Carol Brocker
Web Master
Robert Hanna
Staff Photographer

What was your best Halloween experience or what are your plans for this Halloween?

I’m throwing a Halloween Party this year with two of my friends. We’re dressing up as the “Pink Ladies” from GREASE. The theme for my party will be Casper the Friendly Ghost. It will be great with a lot of friends there.

Anglia Fay

One year two of my friends fixed up their house with one dressed as a scarecrow out in the yard and the other one was on the roof as a drunken cowboy. They would wait until a group of kids came to the door then they would move around and make noise that would make the kids run away screaming.

Brandi Templin

I went to a big party one year, but, this time I brought an ounce of mushrooms and made Chocolate Martinis. It turned wild with rave dancing and good food.

Andy M

I went to a real haunted house in California with seven friends. We brought along a bag of mushrooms to eat while waiting in line. Once in the house, one of the guys freaked out over the haunts that goings on. He started pouching out the walls and screaming too much that they made us leave.

Parin Columna

Last Halloween I went to a Toga Party with strobe lights, dancing, festive decorations with flags from many countries. This gave it a multicultural thyme that represented most of the people at the party.

Wes Johnson

I’m from the Philippines; we don’t really have Halloween style parties. I have gone to about four so far, it is a different experience. I haven’t enjoyed them much, but, I’m going to try again this year and hope for better.

Glenn Aranas

I haven’t really been too much before, but this year, I want to try the big haunted house in Seattle. I am going to take one of my friends with me.

Faradoza Nuur

I’m from Ethiopia; I’ve never been to anything like this before. My friend wants me to go with her to a haunted house. I guess it will be OK.

Iyerusalem Tekesta

I don’t know what I’m doing for this year, but in years past I’ve been Diana Ross with music and singing and also Oprah. My friends thought I was great as both.

Monica Marcoe

Home away from class

Chaim Eliyah
A & E Editor

Just between the usual calm quietness of the Canteen and the roaring midday bustle of the cafeteria sits a relatively quiet, well-lit room known as the Multicultural Center – or to many, affectionately, as the “M.C.”

Those who hang out in the Center often think of it as a kind of home. Adorning the walls are various art projects, posters, and portraits of historical figures such as Emiliano Zepata. There are two rooms, one or both of which are usually occupied by members of the various cultural clubs on campus, including ALAS, the Black Student Union, and yes, the Jewish Student Union. This is where they hold their meetings, communicate with one another, form bonds, plan events, and get help on homework.

One of the most interesting and amazing things about the Center is that it could possibly be anywhere in the world. Much to our delight, it’s here at Shoreline Community College. Different languages are spoken within. Diverse cultures unite. A sense of community is retained; at the same time, a sense of unity is implied.In the rear of the Center sits the office of Esther Peneiro-Hall – who has sometimes been fondly referred to as “Mommy Esther.” Most of the students who have occupied the Center for any length of time know each other, Esther, portions of her family – and the fact that she will give her ear to most anyone who needs it.

One thing that’s hard to find these days, especially at institutions like college or work, is a stable place that is full of compassionate extraordinary people. The Multicultural Center is just such a place. And, it gets my vote for my Favorite Place on Campus.

Halloween recipes for your thirst and hunger

THESE RECIPES ARE FROM THE BETTY CROCKER COOKBOOK®

1/4 tsp. horseradish
Salt & pepper to taste
Hot sauce to taste (follow link for recipe or use your favorite)

Prepare ice “eyeballs” at least a day before your plan to use them. Peel radishes, leaving thin streaks of red skin on to represent blood vessels. Using the tip of the vegetable peeler or a small, knife, carefully scoop out a small hole in each radish, roughly the size of an olive. Stuff a green olive, pimiento side out, in each hole. Place 1 radish eyeball in each section of an empty ice cube tray. Pare the radishes down a bit to fit, if necessary. Fill the tray with water and freeze overnight.

To make drink, fill a tall cocktail glass with 3-4 eyeball ice cubes, add ingredients in the order given and shake. For an elegant touch, line the glass with a salt rim before filling by running a piece of lemon or lime around the rim then dipping it in a small dish of salt.

1 oz. Vodka
Splash of blue Curacao
Orange juice
Fill a very tall glass with ice, pour in alcohol, fill the rest of the way with orange juice, mix and enjoy!

12 oz. can frozen lemonade concentrate
2 liters Lemon-Lime Soda
1/2 gallon rainbow sherbet

A few after dinner mints for garnish

Thaw the sherbet for approximately 15 minutes and place in a plastic tub. Add lemonade (prepared according to directions) and soda. Sherbet will melt and turn mixture day old bathwater grayish-brown. Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap) on top of the scummy punch.

Serves 12-14

1 quart unsweetened apple juice
1 quart cranberry juice cocktail
1 can (6 oz) frozen orange juice concentrate, thawed
2 whole cinnamon sticks (additional sticks for garnish, if desired)
8 whole cloves

Combine all ingredients in a saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Remove spices and serve warm.

Makes 9 Cups

1 wheel (3 oz.) Mexican style sweet chocolate
1/2 gallon milk
1 vanilla bean (optional)
Whipped cream for garnish
Optional
8 oz. Coffee liqueur
Heat milk and chocolate over medium high heat, stirring frequently to mix chocolate as it melts. If you’re using the vanilla bean, split it open and scrape seeds into milk, add pod and proceed with heating milk and chocolate (remove bean pod before blending and serving).

When milk is very hot and all chocolate is melted, add liqueur (if desired) and put mixture in a blender and purée, or whisk by hand to mix well. Pour into cups, top with whipped cream and serve.

Serves 8

4 oz. unsweetened chocolate
4 C milk
3/4 C half and half
1/2 C sugar
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup heavy cream, whipped for garnish
Melt chocolate in 1 cup of milk, over low heat, stirring constantly. Gradually add remaining milk and half and half, followed by remaining ingredients, except extracts. Cook over medium heat, stirring constantly, until completely heated. Serve topped with whipped cream and sprinkled with additional nutmeg.

Makes 5 Cups.

Devilishly Good Eggs

A devilishly good appetizer that requires only 15 minutes of your time!

6 hard-cooked eggs, peeled
1/4 cup mayonnaise or salad dressing
2 tablespoons bacon flavor bits or chips
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Parsley or paprika, if desired

Cut eggs lengthwise in half. Slip out yolks and mash with fork in small bowl.

Stir in remaining ingredients except egg white halves. Fill egg white halves with egg yolk mixture, heaping it lightly. Garnish with parsley or sprinkle with paprika.

Crazy Critter Bagel Sandwiches

Kids will love making these single-serve pizzas. You set out all the toppings, and they let their imaginations run wild while creating critter designs from the toppings.

1 cup pizza sauce
8 bagels, split, or 8 English muffin halves, toasted
2 cups shredded mozzarella or Cheddar cheese (8 ounces)
1. Heat oven to 425ºF. Spread 1 tablespoon pizza sauce over each bagel half. Sprinkle each with 1 tablespoon of the cheese.

2. Arrange toppings on sandwiches to look like desired critters. Sprinkle with remaining cheese.

Place on ungreased cookie sheet. Bake 5 to 10 minutes or until cheese is melted.

Witches' Brooms

These sweet-salty bewitchin' cookies are easy to make and fun to eat!

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
10 pretzel rods, about 8 1/2 inches long, cut crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips Butterscotch-flavored chips, melted
1. Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.

3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set

Witches' Hats

Make this "spook-tacularly" easy cookie for Halloween parties or treats!

32 Kisses milk chocolates, unwrapped
1 package (11 1/2 ounces) fudge-striped shortbread cookies (32)
1 tube (4.25 ounces) orange or red decorating icing
1 Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2 Pipe decorating icing around base of chocolate candy.