Ghoulish Goodies II

Recipes from Sunset magazine, October 1998.


Several pieces of jicama
Salt to taste

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.

30 grams (1/4 cup): 5 mg phe


6 red apples, cored and sliced
1/4 c. raisins
1 TBS. soft margarine
Juice of one lemon
1 tsp cinnamon
Pinch of nutmeg
1 TBS brown sugar
6 candy gummy worms


Preheat oven to 350 degrees. Combine apples, raisins, lemon juice, spices and sugar in a large baking dish. Cover and bake until apples are tender, about 30-45 minutes. Place in bowls and serve warm or chilled. Garnish each one with a gummy worm.

Serves 6.
Each apple: 25 phe
(without the gummy worm, each apple: 12 phe)



4 cups strawberries, rinsed and drained
2 cans (12 oz) frozen cranberry juice cocktail concentrate, thawed
1 bottle (67.6 oz) sparkling water, chilled

Cut a V shape under stem of each strawberry. Cut berries in half lengthwise to form a heart. Freeze berries on baking sheets (at least one hour); flex pan to release frozen fruit. Mix juice and sparkling water in punch bowl. Add frozen berries.

One cup (8 oz) serving: 8 mg phe (with strawberries)
0 mg phe without strawberries


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