One of the longest-running off-Broadway shows of all time, "Little Shop of Horrors" is an affectionate spoof of the 1950’s sci-fi movie. The musical is about a down-and-out floral assistant who becomes an overnight sensation when he discovers an exotic plant with a mysterious craving for fresh blood.

"Little Shop of Horrors" plays at Manoa Valley Theatre Oct. 27 to Nov. 13. Call 988-6131 or visit www.manoavalleytheatre.com. Tickets are $35, with discounts for youths, seniors and military.

Take in the show to see "Audrey II" grow into an ill-tempered, foul-mouthed, R&B-singing carnivore who offers her owner fame and fortune in exchange for feeding her growing appetite. To get into the spirit, try these recipes.

‘Somewhere That’s Green’ Pea Soup

1-1/2 to 2 pounds ham hocks

7 cups water

1 package (12 ounces) split peas

1 cup chopped onions

1 clove garlic, minced

1/2 teaspoon thyme, crushed

1/4 teaspoon pepper

In large saucepan or Dutch oven, combine ham hocks and water. Cover and cook 1 hour or until meat is tender.

Remove bones and chop meat. Put meat back into soup and add remaining ingredients. Cover and cook on low heat for another hour or until peas are tender. Serves 6.

Approximate nutritional information, per serving (based on 0.5 pounds ham meat): 350 calories, 9 g total fat, 3 g saturated fat, 40 mg cholesterol, 100 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g sugar, 26 g protein

Flower Potted Dirt Dessert

3 dozen cream-filled chocolate cookies

2 (3.4-ounce) packages vanilla instant pudding, prepared according to package directions

1 (8-ounce) carton frozen whipped topping, thawed

2 tablespoons butter

1 (8-ounce) package cream cheese, room temperature

1 cup sugar

1 teaspoon vanilla

Gummy worms for topping

In large bowl, finely crush cookies to resemble potting soil; set aside.

Place prepared pudding in medium bowl and fold in whipped topping; set aside.

In another bowl, cream butter, cream cheese, sugar, and vanilla until mixture is smooth; set aside.

Gently combine cream cheese and pudding mixtures.

To assemble cake in a clean, 8-inch flower pot: Layer one-third cookie crumbs, half pudding mixture, another third of crumbs and rest of pudding mixture, then top with remaining cookie crumbs.

Refrigerate 10 to 12 hours. Remove from refrigerator about 1/2 hour before serving. Top with gummy worms and decorate with plastic flowers. Serves 12.

Approximate nutritional information, per serving (not including gummy worms): 450 calories, 21 g total fat, 12 g saturated fat, 35 mg cholesterol, 300 mg sodium, 61 g carbohydrate, 1 g fiber, 47 g sugar, 6 g protein

Bloody Audrey Cocktail

1 (46-ounce) container tomato or low-sodium vegetable juice, chilled

1 tablespoon freshly ground pepper

3 tablespoons fresh lime juice

1 tablespoon hot sauce

1 tablespoon Worchestershire sauce

Celery sticks (optional)

In punch bowl or pitcher, combine vegetable juice, and pepper, lime juice, hot sauce and Worchestershire sauce.

Serve over ice in glasses, with celery sticks, if desired. Serves 8.

Approximate nutritional information, per serving: 40 calories, no fat or cholesterol, 150 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g sugar, 1 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.