Because of the world economic crisis, Halloween 2008 may prove to be particularly horrifying. From trick-or-treaters to costume-shop operators to pumpkin-patch owners, virtually every Halloween celebrant will feel the very real terrors of the current ghastly cash crunch.

Perhaps no group of Halloween icons has born the brunt of the present economic evils more than Hollywood's movie monsters. It has been reported that the Bank of Transylvania has foreclosed on the Castle Dracula, virtually throwing the 800- year-old ailing count on the streets. Dracula, who is currently a vegan and suffers from a variety of vampire-related diseases, including anemia, diabetes, low blood pressure, gout and bleeding gums, has returned to the United States and is staying at various Southern California Motel 6s as he tries desperately to land a movie deal. He was recently interviewed by a tabloid TV show and called most banks "a bunch of bloodsuckers."

Equally distressed is Frankenstein's monster, who until the state's budget crisis, was employed as a security stand-in for Gov. Arnold Schwarzenegger. Suddenly jobless, the hapless monster traveled to Oakland to apply for a grave-digger's position at Mountain View Cemetery. He now resides in San Francisco's Tenderloin, panhandling for food and doing occasional bartending gigs at Goth parties.

Also impacted has been the Werewolf of London, who, because of Britain's dire employment statistics, recently relocated to Texas to become the Werewolf of Lubbock. Things were apparently going well for him until he was severely wounded by a drunken, gun-toting Texan woman who mistook him for a coyote.

Given this year's literally monstrous economic trauma, many Alamedans have drastically modified their Halloween customs to pinch pennies. On Benton Street, resident Buck Tweeter will give trick or treaters used furniture, clothing, old dishes and assorted bric-a-brac. On Gibbons Drive, homeowner Serge Goldfarb plans to frighten away trick-or-treaters by setting a video monitor on his porch and re-playing the Palin-Couric interviews.

Other Alamedans are stretching their pocketbooks by planning meals of used jack-o-lanterns. A plump jack-o-lantern, while not too appetizing to look at, can make for a fine, frugal and tasty meal. Just remember to remove the candles.

Here is a fine jack-o-lantern recipe from Zee Aborashid, Alameda's nationally famous "Queen of Baba Ghanoush." Her recipes have been featured in Sunset magazine as well as Lucky Store's Super Cook series.

This recipe is a Halloween take on a popular Jordanian classic. It makes for a great appetizer, as well as a light and flavorful main course. As Queen Zee says, "Eat what your heart desires, but dress fashionably." Have a nifty, thrifty Halloween!

Queen Zee's Jack-o-lantern Baba Ghanoush

1 5-11 pound jack-o-lantern or pumpkin

3 tablespoons chopped mint

2 tablespoons chopped green onion

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

2 teaspoons chopped seedless fresh jalape?o (optional)

1-1/2 teaspoons minced fresh garlic.

Salt and pepper to taste

2 tablespoons tahini (optional)

2 tablespoons plain yogurt (optional)

Garnish

1/2 cup minced parsley

1 cup diced fresh tomatoes

4 slices pita bread, cut into triangles, or bread/ crackers of choice.

Preparation

Preheat oven to 350 degrees. Halve the jack-o-lantern or pumpkin lengthwise, then remove all seeds and strings. Place cut side down on a greased, rimmed baking sheet. Bake, uncovered, for 1 hour or until flesh is soft. Let sit until cool. Scoop out flesh, place in a bowl and finely chop. Discard shells. Add mint, onion, lemon juice, jalape?os (if using) and garlic; mix well. Add tahini and/or yogurt (if using); mix well. Season to taste with salt and pepper. Spread baba ghanoush on a platter; scatter tomatoes and parsley over. Serve with bread(s) of choice.

Scare up good tastes with Gil Michaels at