Trick or treat

Sunset, Oct, 1998 by Linda Lau Anusasananan

GAME PLAN: Up to 1 day ahead, make the tortilla cutout crisps, sausage and vegetable soup, bread, and apple ghosts. Also, freeze berries that will chill the punch. Up to 3 hours ahead, rinse radishes (you'll need 20 to 30), cut jicama bones, and make guacamole. Use guacamole as a dip for the spook crisps, radishes, and bleached bones. Shortly before serving, reheat soup and bread, pour the punch together, and set out your favorite bloody Mary mixtures.

Spook Crisps

PREP AND COOK TIME: About 30 minutes

NOTES: If making ahead, store cool crisps airtight at room temperature.

MAKES: About 48 (3- to 4-in. size) or 12 (6- to 8-in. size); 10 to 12 servings

6 plain or flavored flour tortillas (10 in.) 3/4 cup grated parmesan cheese 2 teaspoons chili powder 1/3 cup (1/6 lb.) melted butter or margarine

1. Use Halloween cookie cutters to cut tortillas into shapes such as ghosts, goblins, witches, and jack-o'-lanterns.

2. Lay the cutouts slightly apart on 2 nonstick baking sheets about 14 by 17 inches.

3. Mix cheese and chili powder.

4. Brush tortillas with butter. Sprinkle with cheese mixture.

5. Bake in a 350 [degrees] oven until golden and crisp, about 15 minutes; if using 1 oven, switch pan positions halfway through baking.

6. Transfer crisps to racks. Serve warm or cool.

Per serving: 158 cal., 49% (77 cal.) from fat; 4.6 g protein; 8.6 g fat (4.4 g sat.); 16 g carbo (1 g fiber); 280 mg sodium; 18 mg chol.

Bleached Bones

PREP TIME: About 15 minutes

NOTES: Chill cut jicama airtight if making ahead.

MAKES: 10 to 12 servings

3 pounds jicama Salt

Peel jicama, rinse and cut into 1/2-inch-thick slices. With cookie cutters or a knife, cut jicama into bone shapes or 1/2-inch-wide sticks. Arrange on a tray or in a bowl. Season to taste with salt.

Per serving: 40 cal. 2.3% (0.9 cal.) from fat; 0.8 g protein; 0.1 g fat (0 g sat.); 9.2 g carbo (5.1 g fiber); 4.2 mg sodium; 0 mg chol.

Guacamole

PREP TIME: About 25 minutes

NOTES: Cover and chill guacamole if making ahead.

MAKES: 10 to 12 servings

3 or 4 firm-ripe to ripe avocados (about 2 lb. total) 1/4 cup lime juice 2 tablespoons minced green onion 2 tablespoons chopped fresh cilantro 1 to 2 tablespoons minced fresh jalapeno chilies 1 or 2 cloves garlic, pressed or minced Salt

Peel, pit, and coarsely mash avocados. Add lime juice, onion, cilantro, chilies, garlic, and salt to taste, mixing well. Serve in a bowl.

Per serving: 92 cal., 84% (77 cal.) from fat; 1.1 g protein; 8.6 g fat (1.4 g sat.); 4.7 g carbo (1.1 g fiber); 6.7 mg sodium; 0 mg chol.

Boil and Bubble Soup Cauldron

PREP AND COOK TIME: About 50 minutes

NOTES: The hominy can pass for teeth and the green peas as beady little eyes. If making soup ahead, don't add peas; cover soup when cool and chill, then add peas when reheating. For a tureen, use a rustic pan, such as a cast-iron Dutch oven. Or you can use a pumpkin shell. You'll need a pumpkin at least 12 to 16 inches tall and wide. Cut off top and scoop out seeds. About 10 minutes before serving, fill shell with boiling water to warm. Drain and fill with hot soup. Use top as lid for the pumpkin tureen.

MAKES: About 5 quarts; 10 to 12 servings

1 tablespoon salad oil 2 pounds raw turkey Italian sausages 1 onion (8 oz.), chopped 1 red bell pepper (8 oz.), stemmed, seeded, and chopped 2 cloves garlic, pressed or minced 1 tablespoon chili powder 2 teaspoons cumin seed 1 teaspoon dried oregano leaves 2 quarts fat-skimmed chicken broth 2 pounds banana or Hubbard squash 3 cans (15 oz. each) hominy, drained 1 box (10 oz.) frozen peas Salt and pepper

1. Place oil in an 8- to 10-quart pan over medium-high heat. Squeeze sausages from casings into pan; discard casings. Break sausage into bite-size chunks. Stir occasionally until lightly browned, about 5 minutes.

2. Add onion, bell pepper, and garlic. Stir over high heat until onion is limp, about 5 minutes.

3. Stir in chili powder, cumin seed, and oregano. Add broth, cover, and bring to a boil over high heat.

4. Meanwhile, peel squash and cut into 1/2-inch cubes. Add to broth. Return to a boil. Reduce heat, cover, and simmer until squash is tender when pierced, about 15 minutes, stirring occasionally.

5. Add hominy. If peas are frozen in a block, whack container against counter to separate, then pour peas into soup. Turn heat to high and bring soup to a boil, about 3 minutes.

6. Pour soup into a tureen and ladle into mugs or bowls. Add salt and pepper to taste.

Per serving: 286 cal., 38% (108 cal.) from fat; 19 g protein; 12 g fat (3.1 g sat.); 29 g carbo (5.2 g fiber); 826 mg sodium; 43 mg chol.

Jack-o'-Lantern Bread

PREP AND COOK TIME: About 45 minutes, plus about 1 hour to rise

NOTES: Follow package directions for thawing bread dough. If making ahead, wrap cool bread airtight and hold at room temperature up to I day or freeze to store longer. Reheat (thawed, if frozen), loosely covered with foil, in a 350 oven until warm, 10 to 15 minutes.

MAKES: 1 loaf or 4 small loaves (2 lb. total); 10 to 12 servings

2 loaves (1 lb. each) frozen bread dough, thawed 1 tablespoon beaten egg 1 1/2 teaspoons milk