. . . Planning Healthful Halloween Treats : A Few Tricks for Worried Parents Can Remove the Hassle From Last-Minute Parties

For parents who want to ensure that children have a fun as well as safe Halloween this year but whose planning schedules are running a little behind, the progressive party may be the perfect solution for last-minute party planners. It takes the work out of party-giving since it moves from house to house in the neighborhood. Each person in the party is responsible for making one part of the refreshments and creating party games to be played before the goblins go on to the next house.

The use of the microwave and convenience foods like buttermilk baking mix makes refreshment planning easy. And the recipes suggested here can all be made and ready for the children in about one hour from items commonly found in the pantry. These recipes also offer some wholesome ingredients to help keep the sugar and fat contents within reason so you won’t feel too guilty about offering packaged candy and gum as the guests arrive.

Spook Cider, one of the refreshment suggestions, can be found in “Better Homes and Gardens Kids’ Party Cook Book” (Meredith: $5.95, illustrated), a delightful collection of party ideas complete with menus, snack and game suggestions.

Other ideas of the book that lend themselves well to progressive parties for Halloween include: Build-Your-Own Sundae, in which you supply the ingredients for topping scoops of vanilla ice cream, and Fill-Your-Pocket Pitas, an easy and fun sandwich idea that lets children open up their pocket bread and fill it full of edible coins, sticks and other goodies from a mix-and-match chart of a variety of foods.

Hauntingly Healthy Snack

At the first party stop, the children receive Ghostly Gorp, a hauntingly healthy snack of popped corn, coconut, sunflower seeds and raisins baked in a honey and butter glaze that is ideal for toting along between stops. To hasten cooling, spread the warm gorp out on a clean, dry surface. When cooled, make child-size bundles of gorp in plastic wrap, then use black- or orange-colored cellophane and ribbons to lend a festive look to the bundles. Nutty Nachos can be made in about 30 minutes and provide the ghouls with a healthful start on a night filled with gooey treats. Tortilla chips surround a casserole of ground beef, pork sausage and cheese in this calcium-rich appetizer.

At the next house on the block, partygoers will find Haunted Chicken and Enchanted Slaw awaiting them. Buttermilk baking mix provides a quick and easy coating for microwaved chicken parts. (You may want to offer drumsticks, which make handling easier for smaller children.) In about 20 minutes the chicken is ready to serve. A tasty coleslaw made especially for child-size tastes with pineapple and marshmallows is a perfect accompaniment.

Monstrous Muffins and Pumpkin Gems are cake-like dessert treats that have the wholesome goodness of fruits and vegetables like bananas and pumpkins. The children will enjoy snacking on the muffins as they wait their turn at the taffy pull. Be sure to have plenty of milk on hand.

Gruesome Granola Bars are a chewy microwave treat. Pass them out as the children arrive, then get guests involved in creating a mystery. First, gather everyone in a circle. Dim the lights, but keep the Jack-o’-lanterns lit, then start making up a mysterious tale. Before you finish it, turn to the child next to you and have him or her add on to the story until everyone has taken a turn.

Rounding out the fun is a caramel apple hunt in which you prepare caramel apples, wrap them in festive cellophane and ribbon, tie a small picture of a goblin on each apple, then hide the treats around the house. When all of the guests arrive, arrange them into groups by age and allow the children to hunt for goblin apples. When all the treats are found, send the children home or to the next house. GRUESOME GRANOLA BARS

1 cup brown sugar, packed

1/4 cup granulated sugar

Butter, softened

2 tablespoons honey

1/2 teaspoon vanilla

1 egg

1 cup flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups quick-cooking oats

1 1/4 cups crisp rice cereal

1 cup chopped almonds

1 cup semisweet chocolate pieces

1/2 cup wheat germ

Cream together sugars and 1/2 cup butter until fluffy. Add honey, vanilla and egg and mix well. Gradually blend in flour, cinnamon, baking powder and salt at low speed of electric mixer. Stir in oats, rice cereal, almonds, chocolate and wheat germ.

Grease 13x9-inch microwaveproof baking dish with 1 tablespoon butter and spread mixture in pan. Microwave on MEDIUM 7 to 9 minutes or until set, rotating dish half turn every 3 minutes during cooking. Bars will firm up as they stand. Cool and cut into bars. Makes 24 bars.

PER SERVING: 204 calories; 4 gm protein; 27 gm carbohydrate; 10 gm fat; 82 mg sodium; 144 mg potassium. USRDA Protein 06% Riboflavin 07% Vitamin A 04% Niacin 04% Vitamin C 00% Calcium 03% Thiamine 08% Iron 08% SPOOK CIDER

10 cups apple juice

1 (12-ounce) package frozen raspberries

5 inches stick cinnamon

Combine apple juice, raspberries and cinnamon stick in large saucepan. Bring to boil, then reduce heat and simmer, covered, 10 minutes. Remove mixture from heat.

Strain berries and cinnamon from mixture through cheesecloth. Cover until serving time. Serve warm. Makes 16 servings.

PER SERVING: 91 calories; 0 gm protein; 23 gm carbohydrate; 0 gm fat; 2 mg sodium; 174 mg potassium. USRDA Protein 00% Riboflavin 02% Vitamin A 00% Niacin 01% Vitamin C 09% Calcium 01% Thiamine 01% Iron 06% GHOSTLY GORP

4 quarts hot popped corn

1 cup coconut

1 cup sunflower seeds

2/3 cup raisins

1/2 cup honey

1/2 cup butter, melted

1 tablespoon ground cinnamon

1 teaspoon salt

Combine popcorn, coconut, seeds and raisins. Blend honey, butter, cinnamon and salt and pour over popcorn mixture. Toss to coat thoroughly. Lightly butter 15x10-inch jellyroll pan. Spread gorp in pan and bake at 275 degrees 40 minutes, stirring every 10 minutes. Cool to crisp. Store in airtight containers if not to be served immediately. Makes about 32 (1/4-cup) servings.

PER SERVING: 110 calories; 2 gm protein; 12 gm carbohydrate; 7 gm fat; 109 mg sodium; 89 mg potassium. USRDA Protein 03% Riboflavin 01% Vitamin A 03% Niacin 02% Vitamin C 00% Calcium 01% Thiamine 07% Iron 03% NUTTY NACHOS

2 tablespoons oil

1 onion, chopped

1/2 pound ground beef

1/2 pound pork sausage

1/2 cup prepared spaghetti sauce

2 teaspoons butter

1 1/2 cups Jack cheese

1 1/2 cups Cheddar cheese

4 ounces round tortilla chips

2 tablespoons prepared taco sauce

Heat oil in skillet and saute onion until transparent. Add beef and sausage and brown. Drain meat and mix in spaghetti sauce, forming thick mixture. Lightly butter bottom of 12-inch pizza pan and cover bottom with ground beef mixture. Sprinkle cheeses on top to cover and bake at 400 degrees 20 minutes. Arrange chips in circular fashion on top of cheese while still warm. Drizzle with taco sauce. Makes 6 servings.

PER SERVING: 383 calories; 17 gm protein; 11 gm carbohydrate; 30 gm fat; 558 mg sodium; 147 mg potassium.

USRDA

Protein 26% Riboflavin 14% Vitamin A 12% Niacin 09% Vitamin C 03% Calcium 28% Thiamine 09% Iron 09% HAUNTED CHICKEN

2/3 cup buttermilk baking mix

1 1/2 teaspoons paprika

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1 (2 1/2- to 3-pound) chicken, cut up

Combine baking mix, paprika, salt and pepper. Coat chicken. Place chicken, skin side up, in ungreased rectangular microwave-proof dish, with thickest parts facing outside edges. Cover with wax paper and microwave on HIGH 10 minutes. Rotate dish half turn and microwave until done, 8 to 12 minutes longer. Makes 6 servings.

PER SERVING: 252 calories; 30 gm protein; 10 gm carbohydrate; 9 gm fat; 630 mg sodium; 11 mg potassium. USRDA Protein 46% Riboflavin 37% Vitamin A 23% Niacin 46% Vitamin C 00% Calcium 03% Thiamine 11% Iron 19% ENCHANTED SLAW

1 medium head cabbage

2 (8 1/4-ounce) cans pineapple chunks

1 cup chopped celery

2 cups miniature marshmallows

1 cup raisins

1/2 cup mayonnaise

Shred cabbage (should measure about 4 cups) and place in bowl. Drain pineapple in colander, reserving juice for other use. Add drained pineapple, celery, marshmallows and raisins to cabbage. Add enough mayonnaise to moisten. Toss lightly, cover bowl with plastic wrap and chill until serving time. Makes 10 servings.

PER SERVING: 174 calories; 2 gm protein; 28 gm carbohydrate; 8 gm fat; 89 mg sodium; 343 mg potassium. USRDA Protein 03% Riboflavin 04% Vitamin A 03% Niacin 02% Vitamin C 65% Calcium 06% Thiamine 06% Iron 06% MONSTROUS MUFFINS

1/2 cup frozen concentrated orange juice, thawed

2 medium ripe bananas

2 eggs

1/4 cup oil

2 tablespoons honey

1 teaspoon ground cinnamon

1 teaspoon ground allspice

2 cups buttermilk baking mix

1/2 cup raisins

Combine orange juice concentrate, bananas, eggs, oil, honey, cinnamon and allspice in large mixing bowl. Beat with electric mixer until light and fluffy. Fold in baking mix and raisins. Stir until dry ingredients are moistened. Fill 12 paper-lined muffin cups 3/4 full. Bake at 400 degrees 20 minutes or until knife inserted in center comes out clean. Makes 12 muffins.

PER SERVING: 209 calories; 3 gm protein; 31 gm carbohydrate; 8 gm fat; 290 mg sodium; 232 mg potassium. USRDA Protein 05% Riboflavin 07% Vitamin A 05% Niacin 06% Vitamin C 37% Calcium 02% Thiamine 11% Iron 07% PUMPKIN GEMS

1 1/3 cups granulated sugar

1/3 cup shortening

2 eggs

1 cup canned pumpkin

1 1/3 cups flour

1 teaspoon baking soda

1/4 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon vanilla

1/3 cup water

1/2 cup finely chopped walnuts

1 cup powdered sugar

1 to 2 tablespoons hot water

Beat together sugar, shortening and eggs until well blended. Stir in pumpkin. Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir into beaten mixture. Stir in vanilla, water and nuts.

For differently shaped muffins, prepare muffin pan by cutting off tops of paper hot-drink cups so each stands 1-inch high after cutting. Place in circle around edges of 8-inch round dish. Line each with paper muffin tin liner and spoon batter to 2/3 full.

Microwave each batch of muffins 6 to 9 minutes each on MEDIUM or 50% power. Remove from pans to wire racks to cool slightly. Combine powdered sugar and hot water and drizzle over cooled gems. Makes 25 muffins.

PER SERVING: 109 calories; 1 gm protein; 17 gm carbohydrate; 5 gm fat; 117 mg sodium; 40 mg potassium. USRDA Protein 02% Riboflavin 01% Vitamin A 14% Niacin 00% Vitamin C 01% Calcium 01% Thiamine 01% Iron 01% CARAMEL APPLES

1 (14-ounce) bag caramels

2 tablespoons water

5 medium apples

Place caramels and water in saucepan and cover. Cook over low heat, stirring occasionally until caramels are melted and sauce is smooth.

Place wax paper on baking sheet. Lightly grease paper with shortening. Wash and dry apples. Gently push wooden stick into stem end of each apple. Holding stick, dip apples, 1 at a time, into hot caramel sauce. Scrape off extra sauce from bottom of apple with wooden spoon. Place apples on greased wax paper.

Chill until caramel is firm. Makes 5 apples.

PER SERVING: 396 calories; 3 gm protein; 81 gm carbohydrate; 9 gm fat; 181 mg sodium; 304 mg potassium. USRDA Protein 05% Riboflavin 10% Vitamin A 03% Niacin 02% Vitamin C 09% Calcium 13% Thiamine 04% Iron 08%