Christmas Recipes

Creole-Stuffed Turkey

4 cups cubed corn bread
2 cups cubed crustless day-old whole wheat bread
1 cup chopped fully cooked ham
3/4 cup smoked kielbasa or Polish sausage
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped celery
3 tablespoons finely diced onion
2-1/2 teaspoons Creole seasoning
1/2 cup egg substitute
1 to 1-1/2 cups chicken broth
1 turkey (8 to 10 pounds)

In a large bowl, combine the first 10 ingredients; add enough broth to moisten. Just before baking, loosely stuff the turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.

Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. Makes 6-8 servings.

You may substitute the following spices instead of the creole seasonings: 1 teaspoon each paprika and garlic powder, and 1/4 teaspoon each cayenne pepper, dried thyme and ground cumin.)

Note: Stuffing may be baked in a greased 2-qt. covered baking dish at 325° for 70 minutes (uncover during the last 10 minute). Stuffing makes about 6 cups.

Sausage-Pecan Turkey Stuffing

9 cups soft bread crumbs
1 pound bulk pork sausage
2 cups chopped onion
1/4 cup butter, cubed
3 unpeeled tart apples, coarsely chopped
1 cup chopped pecans
1/2 cup minced fresh parsley
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apple juice
Chicken broth
1 turkey (14 to 16 pounds)

Place bread crumbs in a large bowl; set aside. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender; do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper; stir in apple juice and enough broth to moisten.

Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until a meat thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Makes 12-14 servings.

Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 12 cups.

Stuffed Beef Tenderloin

1 cup olive oil
2 tablespoons Worcestershire sauce
1 teaspoon each dried oregano, basil and thyme
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
1 beef tenderloin (3 to 4 pounds), trimmed

Stuffing
2 cups sliced fresh mushrooms
1/2 cup sliced green onions
1 can (8 ounces) water chestnuts, drained and chopped
1/2 cup butter, cubed
2 cups seasoned bread crumbs
3/4 cup egg substitute
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1 teaspoon fennel seed
1/2 teaspoon pepper

In a large resealable bag, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in bag; seal and turn to coat. Refrigerate for 4 hours or overnight.

In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan.

Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before removing string and slicing. Makes 12 servings.

Chicken Royale

2 cups seasoned bread crumbs
1/2 cup hot water
10 tablespoons butter, melted, divided
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
Pinch pepper
4 bone-in chicken breast halves
1/2 cup all-purpose flour
1/2 teaspoon paprika

Sour Cream Mushroom Sauce
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy whipping cream
1/2 cup sour cream

For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. Combine flour and paprika; coat chicken. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter.

Bake, uncovered, at 325° for 1 to 1-1/4 hours or until a meat thermometer reads 170°. Meanwhile, for sauce, saute mushrooms and onion in butter until tender. Stir in the flour, salt and pepper. Whisk in cream until blended. Bring to a boil. Cook and stir for 1 minute or until thickened. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve over chicken. Makes 4 servings.

Roasted Duck with Apple-Raisin Dressing

2 domestic duck (4 to 5 pounds each)
Salt

Dressing
1 tube (12 ounces) bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1 cup chopped peeled apple
1 cup golden raisins
1/2 cup water
1-1/2 teaspoons salt
1 teaspoon rubbed sage
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
8 cups cubed crustless day-old white bread
3 eggs, lightly beaten
1/2 cup chicken broth

Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well.

Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing. Makes 4 servings.

Cranberry Chicken

1 broiler/fryer chicken (3 to 4 pounds), cut up
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/2 cup diced onion
1/2 cup diced celery
1 can (16 ounces) whole-berry cranberry sauce
1 cup bottled barbecue sauce

Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. x 2-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes. Makes 4-6 servings.

Classic Stuffed Turkey

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness.

Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerated until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.

Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Makes 12 servings (10 cups stuffing).

Chicken Crescent Wreath

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1 can (5 ounces) white chicken, drained or 3/4 cup cubed cooked chicken
2 tablespoons chopped onion

Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.

Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown. Makes 6-8 servings.

Stuffed Chicken Breasts

1-1/2 cups sliced fresh mushrooms
1-1/3 cups uncooked instant rice
1/4 cup chopped onion
1/4 cup chopped celery leaves
1/4 cup butter
1-1/2 cups water
1-1/2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup chopped pecans, toasted
6 bone-in chicken breast halves

In a saucepan, saute mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans.

Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until juices run clear. Makes 6 servings.

Honey-Glazed Turkey

2 cups chopped onion
1-1/2 cups chopped celery
1/2 cup butter or margarine
12 cups unseasoned stuffing croutons or dry bread cubes
1 tablespoon poultry seasoning
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 teaspoon dried rosemary, crushed
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
2 to 2-1/2 cups boiling water
1 turkey (14 to 16 pounds)

Glaze
1/2 cup honey
1/2 cup Dijon mustard
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

In a large skillet, saute onion and celery in butter until tender. Pour into a large bowl. Add the next seven ingredients; mix well. Stir in enough water until stuffing has reached desired moistness. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Cover lightly with a tent of aluminum foil. Bake at 325° for 4 hours. Combine glaze ingredients. Pour over turkey. Bake an additional 1 to 1-1/2 hours, basting if needed, or until a meat thermometer reads 185°. Remove all stuffing. If desired, thicken drippings for gravy. Makes 12-14 servings (about 12 cups stuffing).

Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover the last 10 minutes). Turkey may also be prepared in an oven roasting bag. Pour glaze over stuffed turkey and bake according to package directions.

Spinach-Stuffed Steak

1 package (10 ounces) frozen chopped spinach, thawed and drained
1 jar (7 ounces) roasted red peppers, drained
1 egg white
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup sunflower kernels, toasted
1 garlic clove, minced
1/2 teaspoon salt
1 beef flank steak (about 1-1/2 pounds)

In a bowl, combine the first eight ingredients; mix well. Cut steak horizontally from a long edge to within 1/2 in. of opposite edge; open (like a book) and flatten to 1/2-in. thickness. Spread spinach mixture over the steak to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side; tie with kitchen string.

Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 1 hour. Uncover; bake 30-45 minutes longer or until tender. Let stand for 10-15 minutes. Cut into 1/2-in. slices. Makes 6 servings.

Sausage-Filled Stars

1 pound bulk sausage
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded Monterey jack cheese
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 can (4 ounces) chopped green chilies, drained
1 can (4-1/2 ounces) chopped ripe olives, drained
1 envelope ranch salad dressing mix
48 wonton wrappers
Vegetable oil

In a skillet, cook sausage until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Brush both sides of wrappers with oil; press onto the bottom and up the sides of greased muffin cups. Bake at 350° for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm. Makes 4 dozen.

Stuffed Crown Roast of Pork

3 tablespoons vegetable oil, divided
1 pork crown roast (16 ribs and about 8 pounds)
1-1/4 pounds bulk Italian sausage
3 cups finely chopped onions
2 cups finely chopped carrots
2 cups finely chopped celery
2 garlic cloves, minced
4 cups diced cooked peeled potatoes
1/3 cup minced fresh parsley
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/8 teaspoon pepper
Decorative foil or paper frills, optional

Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours.

For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast.

Bake 1 hour longer or until a meat thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.

Petite Sausage Quiches

1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour

Filling
6 ounces bulk Italian sausage
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon minced chives
2 eggs
1 cup half-and-half cream
1/4 teaspoon salt
Dash cayenne pepper

In a large bowl, beat the butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups.

In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle sausage, Swiss cheese and chives into muffin cups. In a small bowl, beat eggs, cream, salt and pepper until blended. Pour into shells. Bake at 375° for 28-30 minutes or until browned. Serve warm. Makes 3 dozen.

Peppery Herbed Turkey Tenderloin

3 turkey breast tenderloins (12 ounces each)
1 cup dry white wine or apple juice
3 green onions, chopped
3 tablespoons minced fresh parsley
6 teaspoons olive oil, divided
1 tablespoon finely chopped garlic
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon dried thyme
1 teaspoon coarsely ground pepper
3/4 teaspoon salt, divided
4 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Pat tenderloins dry; flatten to 3/4-in. thickness. In a bowl, combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic, rosemary and thyme; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade.

Drain and discard marinade from turkey. Sprinkle turkey with pepper and 1/2 teaspoon salt. In a large nonstick skillet, cook turkey in remaining oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm.

In a small bowl, combine the cornstarch, broth, reserved marinade and remaining salt until smooth; pour into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice turkey; serve with sauce. Makes 6 servings.

Herbed Beef Rib Roast

1 tablespoon garlic powder
1 tablespoon ground mustard
1 to 2 teaspoons salt
1 to 2 teaspoons pepper
1 beef rib roast (6 to 8 pounds)
1/4 cup water
1/4 cup beef broth
1 tablespoon red wine vinegar or cider vinegar

Combine the garlic powder, mustard, salt and pepper; rub over entire roast. Place roast fat side up in a shallow roasting pan. Pour water, broth and vinegar into pan. Bake, uncovered, at 350° for 2-3/4 to 3 hours, basting frequently with pan juices, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Let stand for 10-15 minutes before slicing. Makes 10-12 servings.

Orange-Pecan Pork Roast

1 whole boneless pork loin roast (2-1/2 to 3 pounds)
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons canola oil
1/2 cup orange marmalade
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon

Place roast on a rack in a shallow roasting pan. In a skillet, saute onion and garlic in oil until tender. Add the marmalade, pecans and cinnamon; cook and stir until marmalade is melted.

Spoon over roast. Bake, uncovered, at 325° for 1-3/4 hours or until meat thermometer reads 160°. Let stand for 10 minutes before slicing. Makes 6-8 servings.

Currant-Glazed Ham Balls

1 egg, beaten
1 slice bread, crumbled
1/3 cup dried cranberries, chopped
1/4 cup finely chopped green onions
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
1/2 pound ground fully cooked ham
1/2 pound ground beef
2/3 cup currant jelly
2 tablespoons prepared mustard

In a bowl, combine the first six ingredients. Crumble ham and beef over mixture and mix well. Shape into 1-in. balls. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 15-18 minutes or until meatballs are no longer pink. Remove from pan; drain if needed.

In a large skillet, combine jelly and mustard. Cook and stir over low heat until jelly is melted. Add meatballs. stir to coat. Makes 4-6 servings.

Prime Rib with Horseradish Sauce

1 semi-boneless beef rib roast (4 to 6 pounds)
1 tablespoon olive oil
1 to 2 teaspoons coarsely ground pepper

Horseradish Sauce
1 cup (8 ounces) sour cream
3 to 4 tablespoons prepared horseradish
1 teaspoon coarsely ground pepper
1/8 teaspoon Worcestershire sauce

Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 15 minutes.

Reduce heat to 325°. Bake for 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes.

Let stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Makes 6-8 servings.

Holiday Baked Ham

1 fully cooked smoked half ham (6 to 7 pounds)
1 tablespoon whole cloves
1/4 cup apricot preserves
1 tablespoon butter (no substitutes)
2 teaspoons Dijon mustard

Place ham with fat side up in a shallow roasting pan. Score fat in a diamond pattern; insert cloves into cuts. Bake, uncovered, at 325° for 1 hour and 15 minutes. In a small saucepan, combine the preserves, butter and mustard; heat through. Spoon over the ham. Bake, uncovered, 30 minutes longer or until a meat thermometer reads 140°. Remove cloves before slicing ham. Makes 8-10 servings.

Chocolate Almond Silk Pie

2/3 cup all-purpose flour
1/4 cup butter, softened
3 tablespoons finely chopped almonds, toasted
2 tablespoons confectioners' sugar
1/8 teaspoon vanilla extract

Filling
3/4 cup sugar
3 eggs
3 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1/8 teaspoon almond extract
1/2 cup butter, softened
Sweetened whipped cream and toasted sliced almonds, optional

In a small mixing bowl, combine the first five ingredients. Beat on low speed until well combined, about 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack.

For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally.

In a large mixing bowl, cream butter until light and fluffy. Add cooled egg mixture, beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Makes 8-10 servings.

Cashew Crickle Candy

2 cups sugar
1 cup light corn syrup
1/2 cup water
3 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups salted cashews

In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300° (hard-crack stage).

Remove from the heat; stir in butter, vanilla and baking soda. Add cashews. Pour into a buttered 15-in. x 10-in. x 1-in. pan. Cool; break into pieces. Makes about 2 pounds.

Festive Potato Salad

8 medium red potatoes, cooked and cubed
2 celery ribs with leaves, thinly sliced
2 green onions with tops, chopped
4 hard-cooked eggs, chopped
1/2 cup chopped peeled cucumber
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1-1/4 cups mayonnaise
1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon each minced fresh basil, marjoram and dill or 1 teaspoon each dried basil, marjoram and dill weed
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, coarsely chopped
1 cup frozen peas, thawed
1 cup (4 ounces) shredded cheddar cheese

In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving. Makes 14 servings.

Holiday Truffles

3 packages (12 ounces each) semisweet chocolate chips, divided
2-1/4 cups sweetened condensed milk, divided
1/2 teaspoon orange extract
1/2 teaspoon peppermint extract
1/2 teaspoon almond extract
1-1/2 pounds white candy coating, melted
3/4 pound dark chocolate candy coating, melted
1/3 cup crushed peppermint candies
1/2 cup ground almonds
1/3 cup flaked coconut
Paste food coloring, optional

In a microwave-safe bowl, melt one package of chips; stir until smooth. Add 3/4 cup milk; mix well. Stir in orange extract. Repeat twice, adding peppermint extract to one portion and almond extract to the other.

Cover and refrigerate for 45 minutes or until firm enough to shape into 1-in. balls. Place on three separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm.

Dip orange-flavored truffles twice in white candy coating; place on waxed paper to harden. Dip peppermint-flavored truffles in dark chocolate coating; sprinkle with peppermint candies. Dip almond-flavored truffles in dark chocolate, then sprinkle with almonds or coconut. If desired, tint white coating with food coloring; drizzle over white truffles. Makes about 7 dozen.

Holiday Squash

3/4 cup all-purpose flour
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup butter or margarine
1 butternut squash (about 3 pounds)
1 cup chopped pecans
1 cup maple syrup

In a medium bowl, combine flour, brown sugar, cinnamon, allspice and salt; cut in butter until crumbly. Peel squash; cut into 1/2-in. slices, removing seeds when necessary. Put a third of the squash slices in a greased 11-in. x 7-in. x 2-in. baking dish.

Sprinkle with 3/4 cup crumb mixture. Layer the remaining squash on top, overlapping when necessary. Sprinkle remaining crumb mixture over top. Top with pecans. Drizzle with maple syrup. Cover with foil; bake at 350° for 1 hour. Remove foil; bake 10 minutes more or until squash is done. Makes 10-12 servings.