GREEN SLIME:

1 (10 oz.) box frozen spinach, thawed
1/2 (8 oz.) pkg. cream cheese
1/2 cup dairy sour cream
1/3 cup mild salsa
2 green onions, chopped
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. pepper

Drain spinach; squeeze dry. In food processor, pure spinach, cheese, dairy sour cream, salsa, onions, garlic, salt and pepper. Cover and refrigerate for 2 hours or until thickened slightly. Let stand at room temperature for 30 minutes.

Serve with Skeleton Bread.

SKELETON BREAD:

1/2 (1 lb.) pkg. frozen bread dough
1 egg, beaten
1 tbsp. water
1 tbsp. poppy seeds

Thaw and let bread rise according to manufacturer's instructions. Punch down dough; divide in half. Set 1 half aside.

Cut remaining half into thirds. With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place heat at end of greased 17x11-inch rimmed baking sheet. Shape second third into 3-inch long triangle; place, point down, below heat to form body. Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use remaining piece for neck.

Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders.

With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes.

Whisk egg with water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds.

Bake at 375°F for about 15 minutes or until golden.

Submitted by: P. A. Meadows