A festive Christmas dinner

Ebony, Dec, 1989 by Charlotte Lyons

A FESTIVE CHRISTMAS DINNER

Date With a Dish

WHAT is more pleasing to the eye and appetite than a delicious, tastefully prepared Christmas dinner? This year, along with your Yuletide blessings, serve up elegance and succulence by offering your guests our unforgettable holiday dishes.

Herbed Crown Roast of Pork practically stands up and demands to be noticed, providing a delightful diversion from the traditional holiday bird. The pork roast is best complemented with our Savory Pilaf, filled with delicious and crunchy surprises. No matter what you serve as a main dish, Glazed Carrots and Turnips should be on the side. Have this recipe on hand because guests will ask how to make this tasty vegetable combo. Seasoned Green Beans and Sour Cream Rolls are satisfying dishes that complete your Christmas dinner menu. As a pre-dinner appetizer or as part of the main course, the Broccoli Wreath is as simple to prepare as it is pretty. Cherry tomatoes serve as "ornaments" and that cute red bow is edible, too. It's made of red bell pepper! As for dessert, why not go rich, yet heavenly, by allowing guests to indulge in Holiday Chocolate Cake?

All in all, this festive Christmas dinner is easy to prepare -- allowing the cook time to celebrate with family and friends. And best of all, it's beautiful to behold and good to the last crumb.

HERBED CROWN ROAST OF PORK

WITH SAVORY PILAF

1/2 cup vegetable oil 1 teaspoon dried rosemary, crushed 1 teaspoon dried thyme, crushed 1/2 teaspoon rubbed sage 1/2 teaspoon paprika 4 cloves garlic, minced 1 14- to 16-rib crown roast (about 7 pounds) Salt and pepper

Mix together oil, rosemary, thyme, sage, paprika and garlic in small bowl. Season meat with salt and pepper. Brush meat with seasoned oil mixture. Place meat, bone-end up, in shallow roasting pan; wrap bone ends with aluminum foil to prevent excessive browning. To hold shape, place a small ovenproof bowl or souffle dish in center of roast; secure with string.

Insert meat thermometer so tip is in center of thickest part of meat and does not rest on fat or bone. Roast in 325[degrees] oven for 17 minutes per pound (about 2 hours for a 7-pound roast), brushing with oil mixture occasionally. Transfer roast to heated platter; drain drippings from pan, reserving 1/4 cup for gravy. Tent with foil and let stand 20 minutes.

Remove bowl from center of roast and discard foil and string. Spoon Savory Pilaf into center.

Yields 8 servings.

SAVORY PILAF

1 cup chopped celery 1/2 cup chopped onion 1/4 cup chopped green pepper 1 small clove garlic, minced 1/4 cup butter or margarine 1 cup converted brand rice 1/2 cup fine noodles, broken 3 cups water 1 tablespoon instant chicken bouillon (dry) 2 teaspoons finely shredded orange peel 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1/2 cup chopped water chestnuts 2 tablespoons chopped parsley

Cook and stir celery, onion, garlic, rice and noodles in butter in 3-quart saucepan until vegetables are tender. Stir in water, bouillon, orange peel, salt and pepper. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. Do not lift cover or stir. Remove from heat. Lightly stir in water chestnuts and parsley with fork; cover and let stand 5 minutes. Serve at once.

GRAVY: Pour reserved pork drippings into 1-1/2-quart saucepan. Stir in 1/4 cup all-purpose flour and 1/2 teaspoon salt (optional). Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in 1-3/4 cups water and 1/4 cup dry white wine. Heat to boiling, stirring constantly. Boil and stir 1 minute.

GLAZED CARROTS AND TURNIPS

3 tablespoons butter or margarine 1 pound white turnips, peeled and cut into 1-1/2-inch matchstick-thin strips 2 medium carrots, cut into 1-1/2-inch matchstick-thin strips 1 cup chicken broth 1/2 teaspoon salt, optional 1/4 teaspoon white pepper 2 tablespoon sugar 2 tablespoons chopped parsley

Melt butter over moderate heat in 10-inch skillet. Add turnips and carrots; toss to coat them with butter. Add broth, cover and cook for 6 minutes. Increase heat to high. Season with salt and pepper. Cook uncovered for 10 minutes or until the vegetables are tender and liquid is reduced and syrupy. Sprinkle sugar over vegetables and reduce heat to moderate. Cover and cook, shaking the pan to toss turnips, for about 1 minute or until vegetables are glazed and shiny. Garnish with parsley.

Yields 6 servings.

SEASONED GREEN BEANS

3 10-ounce packages frozen whole green beans 3/4 cup water 2 tablespoons butter or margine 1 teaspoon sugar 1/2 teaspoon salt, optional 1/4 teaspoon garlic powder 1/4 teaspoon crushed red pepper 1/4 teaspoon poultry seasoning

Heat beans and water to boiling in 3-quart saucepan; reduce heat. Cover and simmer, stirring occasionally, until tender (about 10 minutes). Drain. Toss beans with butter, sugar, garlic powder, crushed red pepper and poultry seasoning.

Yields 8 servings.

SOUR CREAMS ROLLS

2 envelopes fast-rising dry yeast 1/2 cup warm water 4 cups unsifted all-purpose flour 1 teaspoon salt 1/2 cup sugar 1 cup dairy sour cream 1/2 cup butter or margarine, melted 2 eggs