On Saturday, October 26, 2002, Arctic 56 held its first ever
Halloween Open House. Village collections were deadly alive featuring Halloween theme and
fall settings capturing the true feeling of harvest time. As most club members will agree,
this year's fall season has been unseasonably warm for Alaska but reminiscent of what
traditional fall weather is like in most parts of the USA.
Members of the Arctic 56 Collector's Club gathered for a festive evening to share
Halloween display ideas and comaraderie.
The evening began at Dale-ann's house where a Halloween village was set
up as well as several vignettes using autumn themes. The year's new ghostly
items were incorporated into a separate seascape using the spooky
schooner and haunted lighthouse. A sandpaper beach complete with a rocky
shoreline and skeletal remains near a cave completed the scene. Members
were treated to spooky hor d'oeuvres while exchanging ideas and viewing
the fun displays.
The second stop of the evening was at Rosemary's home to view her creative
fireplace display. Approaching her home from outside, Rosemary's lawn decorations gave us a hint as to the
surprises awaiting us. Set up inside her fireplace and
along the the hearth was a truly creative display of a Halloween
town. Rosemary used the new Haunted Fun House as her focal point and
came up with the idea of making a popsicle stick stair connecting it to
the village below. New to her growing village was the addition of the
Hocus Pocus Witch, Swinging Skeleton and Haunted Tree House. Rosemary rounded out the
evening with a selection of scrumptious deserts and coffee to complete the event. A fun
evening was had by all!
- 1 (11 oz) can Pillsbury refrigerated breadstick dough
- 12 jumbo pitted black olives halved lengthwise
- 2 Tbsp extra-virgin olive oil
- dried dill weed
Unroll breadstick dough and separate strips Cut each strip in half
crosswise. Place an inch apart on ungreased baking pan. lightly press
down olive half 1/8 inch from top of dough to form nail. Brush with
olive oil and lightly sprinkle with dill weed Use edge of knife to make
light knuckle creases if desired. Bake at 375 for 10 min.
1/2 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp dried basil leaves
1/2 tsp salt
1/4 tsp black pepper
Combine all ingredients in a jar with tight lid and shake
vigorously. Shake jar again at serving time before pouring into decorative
plate and arrange bread thumbs around it for dipping.
Hot Knuckle Bones
- Loaf of white sandwich bread
- 1 can of Campbells cream of mushroom soup
- Several bacon strips
Remove crusts from bread slices. Use rolling pin to flatten each
slice then spred bread slice about 1 tsp of soup. Roll up bread and cut
in 3 sections. Fasten 1/3 strip of bacon around each roll with a
toothpick and bake at 300 for about 45 min or until bacon is
lightly browned. Serve hot.
- Italian mozzarella ball
- extra virgin olive oil
- fresh whole basil leaves
Use a small mellon baller or metal cookie dough scoop to divide
nozzarella into bite size pieces. Place in non metal container.Use
enough olive oil to cover the mozzarella balls and combine with garlic
and basil leaves to taste. Pour over mozzarella and refrigerate at
least overnight. Pour cheese and oil mixture into serving dish and srve
cold or at room temperature with toothpicks.