The ultimate holiday experience: celebrate the season with some delectable dishes

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In the midst of all the holiday fun and cheer, food continues to be at the center of the celebration. The menus vary, but the best holiday dinner combines familiar and unexpected pleasures. During this holiday season, come together with your family and friends to celebrate the season with the delectability of the offerings on these pages. Happy Holidays!

ROSEMARY GARLIC-CRUSTED
RACK OF LAMB

3 to 4 cloves garlic, finely minced
3 tablespoons minced, fresh rosemary
1 tablespoon Dijon mustard
  Salt and pepper to taste
1 tablespoon olive oil
2 racks of lamb, trimmed and frenched (about 7 bones each)

Heat the oven to 425 degrees. Combine the garlic, rosemary, mustard,
salt, pepper and olive oil in a small bowl. Spread the herb mixture
evenly over the lamb. Place the rack, fat side up, in shallow roasting
pan. Roast for 40 minutes, or until a meat thermometer registers
150 degrees for end chops that are medium-well and center chops
that are medium-rare. Let stand for 10 minutes before carving chops.

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Yields 6 to 8 servings

Calories 601, Total Fat 54g, Cholesterol 126mg, Carbohydrate 1g,
Protein 26g, Sodium 123mg

SAUTEED BROCCOLI
ASPARAGUS AND GREEN PEAS

1 head broccoli, trimmed and cut into short spears
1 bunch asparagus, trimmed and cut in halves
1 10-ounce package frozen green peas, thawed
2 tablespoons butter or margarine
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill

Bring a large saucepan of salted water to a boil. Add the broccoli
and asparagus; cook until just tender, about 4 minutes. Drain and
plunge into cold water to stop the cooking process. Heat the butter
in a large skillet over medium-high heat. Add the garlic; cook and
stir until garlic is tender, about 1 minute. Add the broccoli,
asparagus and peas; cook and stir until vegetables are heated
through, about 3 minutes. Drizzle with lemon juice and sprinkle
with dill. Toss to combine. Serve immediately.

Yields 6 to 8 servings

Calories 77, Total Fat 3g, Cholesterol 8mg, Carbohydrate 10g,
Protein 4g, Sodium 90mg

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WILD RICE PILAF
WITH SHALLOTS AND MUSHROOMS

1 1/2 cups sliced, assorted, fresh mushrooms
2 shallots, chopped
1 celery rib, sliced
1/2 teaspoon dried thyme, crushed
2 tablespoons olive oil
1 1/2 cups wild rice
4 1/2 cups low-sodium chicken broth
2 tablespoons chopped parsley

Cook and stir mushrooms, shallots, celery and thyme in olive oil until
mushrooms are tender, about 3 minutes. Add rice: cook and stir for
about 3 minutes longer, making sure rice is coated with oil. Add the
broth and bring to a boil. Cover and reduce heat to simmer, cook until
rice is done, about 40 to 45 minutes. Season rice mixture with salt
and pepper to taste. Stir in parsley. Cover and let stand for 5 to 10
minutes.

Yields 8 servings

Calories 161, Total Fat 5g, Cholesterol 0mg, Carbohydrate 25g,
Protein 11g, Sodium 33mg

CRANBERRY
ORANGE GRANITA

4 cups cranberries, (about 1 pound)
4 cups cold water
2 cups sugar
1 cup light corn syrup
1/3 cup orange juice
1 tablespoon orange liqueur
  Fresh mint leaves
  Shredded orange rind

Combine cranberries, water, sugar, corn
syrup and orange juice in heavy saucepan.
Bring to a boil, stirring until the sugar
dissolves. Remove from heat and stir
in liqueur. Cover and let steep for 30 minutes.
Working in batches, puree mixture
in processor. Strain puree into large bowl,
pressing to extract as much liquid as
possible. Pour strained puree into
15x10x2-inch dish. Freeze for 45 minutes.
Using a fork, stir to blend in any
frozen portions. Freeze until granita has
uniform, slushy consistency, stirring
every 45 minutes to incorporate frozen
portions, about 5 hours. Cover and keep
frozen up to 1 day. Using fork tines,
scrape granita, forming flakes. Spoon the
granita into martini glasses. Garnish with
mint leaves and shredded orange rind.

Yields 10 servings

Calories 275, Total Fat trace, Cholesterol
Omg, Carbohydrate 71g, Protein trace,
Sodium 43mg

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EGG NOG
CUSTARD PIE

1 14-ounce can
sweetened condensed milk
1 1/3 cups warm water
1 1/2 teaspoons rum extract
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs, well-beatened
1 9-inch unbaked pastry shell
  Pecan halves
3 tablespoons packed
  light brown sugar
3 tablespoons whipping cream

Combine milk, water, flavorings, salt, nutmeg
and eggs in large bowl; mix well.
Pour into pastry shell. Bake in 425-degree
oven for 10 minutes; reduce temperature
to 325 degrees and continue
baking for 35 minutes or until knife inserted
near center comes out clean. Arrange
pecan halves around edge of pie. Combine
brown sugar and whipping cream in
small saucepan. Cook and stir over medium
heat until the sugar dissolves; simmer
for 5 minutes. Cool for 5 minutes and
spoon evenly over top of pie. Serve warm
or chilled.

Yields 8 servings

Calories 329, Total Fat 14g, Cholesterol
104mg, Carbohydrate 43g, Protein 8g,
Sodium 374

HOLIDAY CORN PUDDING

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1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
    Salt to taste
6 large eggs
2 cups heavy cream
1/4 cup butter or margarine, melted
6 cups fresh or frozen corn kernels (about 12 ears)
1 tablespoon diced red bell pepper
1 tablespoon diced green pepper

Combine the first four ingredients. Beat together eggs, heavy cream
and butter with whisk. Gradually add the sugar mixture, beating
until smooth; stir in corn, red bell pepper and green pepper. Pour
into a lightly greased 13x9-inch baking dish. Bake at 350 degrees
until golden brown and knife inserted into center comes out clean,
about 45 minutes. Let stand for 5 minutes before serving.

Yields 8 servings

Calories 278, Total Fat 12g, Cholesterol 183mg,
Carbohydrate 36g, Protein 10g, Sodium 269mg.

CLOVERLEAF POTATO ROLLS

1 package active dry yeast
1 1/2 cups warm water (105 to 115 degrees)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
7 to 7 1/2 cups all-purpose flour
Butter, softened

In large mixing bowl, dissolve yeast in warm water. Stir in sugar,
salt, shortening, eggs, potatoes and 4 cups of flour. Beat until
smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and
elastic, about 5 minutes. Place in greased bowl; turn greased side
up. Cover bowl tightly; refrigerate at least 8 hours, but no longer
than 5 days. Punch down dough. Divide into halves (refrigerate half
for future use) Shape dough into 1-inch balls. Place 3 balls in
each of 24 greased muffin cups, 2 1/2 x 1 1/4 inches. Let rise
until double, about 30 to 45 minutes. Heat the oven to 400 degrees.
Bake until light golden brown, 15 to 20 minutes.

Yields 24 rolls

Calories 165, Total Fat 5g, Cholesterol 13mg,
Carbohydrate 26g, Protein 4g, Sodium 121mg

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