Rat Tails Recipes

HALLOWEEN BLOODY BAKED RATS

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube o cheese like a meatball. Shape into a poin at one end and lengthen the body a bit by rolling between your hands. Place your "rat" into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make the tails.
• In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover with a lid or aluminum foil.
• Bake for 45 minute in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• Carefully transfer the rats to a serving platter so that their delicat tails don't fall off. Press peas into the pointy end to make eyes and insert carrot slices t make ears. Spoon some of the tomato sauce around them and serve.

RAT TAILS

Steps:

• Heat 3 tablespoons of the butter in a skillet over high heat for 1 to 2 minutes, until it melts, foams up, and subsides. Brown the pork and then add the brandy or applejack, heat for one minute, then blaze with a match. When the flames die transfer the mixture to a bowl and sprinkle with 1/2 teaspoon of the salt and pepper and set aside. Keep the skillet handy.
• In a small saucepan, melt 2 tablespoons of the remaining butter over medium heat. Blend in the flour to make a smooth paste. Add the broth and remaining 1/2 teaspoon salt; cook for 3 to 5 minutes, stirring constantly, until thickened and smooth. Remove from heat and reserve.
• Add the final 3 tablespoons butter to the skillet and melt over medium heat. Add the onion and saute till limp and golden. Add the mushrooms, reduce heat to low, and saute for 5 minutes, stirring often until the mushroom juice evaporates. Add the white and red wines, raise the heat to medium high, and boil uncovered for 3 to 4 minutes, until the skillet liquid reduces by two-thirds. Add the tomatoes, olives, and pimentos and bring to a simmer over medium heat. Mix in the reserved sauce, mustard, Worchestershire, hot sauce, port, and cream. Adjust the heat so the mixture simmers gently, uncovered, for 25 to 30 minutes, stirring often, until the skillet liquid is reduced by half and is like a gravy. Mix in the corn, reserved pork, and all of the pork liquid and simmer, uncovered, for 3 to 5 minutes, just until it hot enough to serve. Ladle over fluffy rice and serve.