To diet for

Who’s your diet guru – Dr. Atkins? Dr. Ornish? Dr. Phil? Nutritionist and activist Sally Fallon, who will speak this weekend in Fryeburg, says none of the above. Fallon, co-author of “Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats,” believes that unprocessed, nutrient-rich foods are key to a healthy diet. She will hold the Nourishing Traditions Conference this Friday and Saturday at St. Elizabeth Ann Seton Catholic Church in Fryeburg. At 7 p.m. Friday, she will present “The Oiling of America,” a talk about the myths surrounding fats in the diet. From 9 a.m. to 5 p.m. Saturday, she will present three workshops, “The Basics of Healthy Diets,” “All about Fats and Oils,” and “How to Change Your Diet for the Better.” Friday’s lecture costs $15 per person ($10 for students and seniors) and Saturday’s session costs $45 ($25 for students and seniors). For information or to register, call Brud or Laura McCabe at (603) 694-2101. To find out more about the Weston A. Price Foundation, which Fallon co-founded, visit www.westonaprice.org.

At your service

The folks at Pillsbury want to make it even easier for pie-bakers – with the purchase of refrigerated pie crusts, Pillsbury is offering a free Oneida dessert server. To order, fill out the form on package, send $2 for shipping and handling, and pick out one of three patterns. For holiday pie recipes, visit www.pillsbury.com.

Finger food?

Give the kids a hand this Halloween – literally – with a jiggly, jolting Jell-O treat. Or, you could make Ghosts in the Graveyard, a spooktacular pudding dessert. To make the hand, dissolve 4 packages Jell-O in 21/2 cups boiling water. Refrigerate 10 minutes. While cooling, soak 2 clean disposable gloves in warm water. Rinse well. Squeeze gloves dry. Spray inside of gloves with nonstick cooking spray. Slowly pour gelatin into each glove; tightly tie top of each glove with twist-tie or rubber band. Place on baking sheet and refrigerate 4 hours or until set. Cut gloves away from gelatin “hands” with scissors. Serve in a bowl of punch or on a plate. To make Ghosts in the Graveyard, crush 15 chocolate sandwich cookies in a food processor. Pour 3 cups cold milk into a bowl. Add 2 packages chocolate instant pudding mix. Beat with a wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in half of the crushed cookies and 1/2 of an 8-ounce tub Cool Whip, thawed. Spoon into 13-by-9-inch dish; sprinkle with remaining cookies. Refrigerate at least 1 hour. Decorate remaining cookies with assorted icings to resemble tombstones, and stand them up on top of dessert. Drop remaining Cool Whip by spoonfuls onto dessert to resemble ghosts.

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