Bug treats are just smashing

RECIPE FINDER

October 26, 2005|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Deborah Kent from Abingdon was looking for a recipe for a candy treat that resembled bugs or spiders that was made using chocolate and Chinese chow mein noodles.

Joanne Calvert from Baltimore e-mailed us a recipe for what she calls "Bugs and Worms" and it sounds like just what Kent was searching for. These treats are simple to make and would be fun to serve at a Halloween party. In addition, Calvert notes that a local radio station once gave out a variation of the treat around Christmastime called Reindeer Droppings that substituted butterscotch chips for the chocolate.

In all truthfulness, these goodies do look more like droppings than bugs and they sure taste better than they look. If you are willing to take the extra time, you can do some hand shaping and get them to look somewhat more buglike.

Bugs and Worms

Makes at least 3 dozen

two 12-ounce packages chocolate chips

1 cup peanuts, roasted or salted as desired

one 5-ounce can chow mein noodles

Melt chips in top of double boiler. Add peanuts and then blend in noodles until well mixed (some noodles may be left over).

Drop by teaspoonfuls on waxed-paper-covered cookie sheets. Let harden. If weather is warm, store in refrigerator.

Per serving: 101 calories; 2 grams protein; 5 grams fat; 2 grams saturated fat; 14 grams carbohydrate; 1 gram fiber; 0 milligrams cholesterol; 13 milligrams sodium

Recipe Requests

Yvonne Rice of Salem, Ore., would like a recipe for fig bars or fig cookies that uses dried figs.

Kathleen Hill from Parkton would like to get the recipe for Maryland Crab Casserole that was printed in the old News American newspaper about 50 years ago. The recipe required pressing a hard-boiled egg yolk through a strainer.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278, or e-mail recipefinder@baltsun.com.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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