EASY HOLIDAY FEAST

Southern Living, Dec 2003 by Anad, Demetra Economos, Boulanger, Richard J, Sherrer, Mildred, Morgan, Peggy, Et al

From the gorgeous table to the exceptional food, this meal is oh-so simple.

This time of year, dinners are festive events-whether they involve getting together with family or entertaining friends. The season absolutely glows with wonderful food, flowers, and decorations. But creating a special look doesn't have to be difficult or time-consuming. Let these styling tips and foolproof recipes be your guide to a memorable gathering. Our fabulous menu leaves time for putting together a novel centerpiece and adding extra touches. Choose inexpensive flowers, colorful napkins, and garden greenery to create a knockout look. The greatest pleasure, though, comes from the loved ones and laughter that grace the table.

ROSEMARY RIB ROAST

MAKES 8 SERVINGS

PREP: 10 MIN.; BAKE: 1 HR., 35 MIN.;

STAND: 50 MIN.

Prime rib is often on sale around the holidays, so it's a fairly economical choice. Have the butcher remove the chine bone, and then tie it back on-this will give you the flavor from the bone, but allow you to easily remove it for carving.

6 garlic cloves, pressed

2 teaspoons salt

2 teaspoons pepper

1 teaspoon crushed rosemary

2 tablespoons olive oil

1 (7-pound) 4-rib prime rib roast, chine bone removed

1 cup sour cream

2 tablespoons lemon juice

2 tablespoons horseradish

COMBINE first 5 ingredients in a small bowl; rub over roast. Let stand at room temperature 30 minutes.

BAKE roast at 450° for 45 minutes on lower rack of oven. Reduce temperature to 350°, and bake roast 45 to 50 additional minutes or until a meat thermometer registers 145° (medium-rare) or 160° (medium).

Let roast stand 20 minutes.

COMBINE sour cream, lemon juice, and horseradish; serve with roast.

BOURBON CARROTS

MAKES 8 SERVINGS

PREP: 5 MIN., COOK: 15 MIN.

3 cups water

1 ½ pounds baby carrots

1 tablespoon granulated sugar

½ teaspoon salt

2 tablespoons butter

3 tablespoons brown sugar

2 tablespoons bourbon

Garnish: chopped fresh parsley

BRING 3 cups water to a boil in a 3-quart saucepan; add carrots, granulated sugar, and salt. Return to a boil, and cook 5 minutes or until carrots are tender.

MELT butter and brown sugar in a large skillet over medium-high heat. Stir in carrots, and cook, stirring occasionally, 2 to 3 minutes or until well coated. Add bourbon, and cook, stirring occasionally, 3 more minutes. Garnish, if desired. DEMETRA ECONOMOS ANAD

POTOMAC, MARYLAND

CREAMY LEMON-POPPY seeD MASHED POTATOES

MAKES 8 SERVINGS

PREP: 15 MIN., COOK: 20 MIN.

3 pounds Yukon gold potatoes, peeled and cubed

1 ½ teaspoons salt

¼ cup low-fat milk

6 garlic cloves, peeled

1 bay leaf

1 (6-ounce) container lemon yogurt*

½ cup milk

¼ cup chive-and-onion cream cheese

3 tablespoons butter or margarine

1 to 2 teaspoons poppy seeds

2 teaspoons grated lemon rind

1 teaspoon salt

Garnishes: chopped fresh chives and lemon rind strips

BRING first 5 ingredients and water to cover to a boil in a large saucepan; cook 15 to 20 minutes or until tender.

DRAIN, discarding bay leaf, and return potatoes and garlic to saucepan.

ADD yogurt and next 3 ingredients; beat at medium speed with an electric mixer until smooth.

STIR in poppy seeds, lemon rind, and salt. Garnish, if desired. RICHARD J. BOULANGER

WILLISTON, VERMONT

*Plain nonfat yogurt and extra lemon rind may be substituted.

ASPARAGUS AMANDINE

MAKES 8 SERVINGS

PREP: 5 MIN., COOK: 15 MIN.

2 pounds fresh asparagus

2 tablespoons butter

¼ cup sliced almonds

2 tablespoons diced red bell pepper

1 tablespoon fresh lemon juice

½ teaspoon salt

½ teaspoon pepper

SNAP off tough ends of asparagus. Cook asparagus in boiling salted water to cover in a large skillet 3 minutes or until crisp-tender; drain.

PLUNGE asparagus into ice water to stop the cooking process; drain.

MELT butter in a large skillet over medium heat; add almonds, and sauté 2 to 3 minutes or until golden brown. Add asparagus and red bell pepper; cook 3 to 5 minutes. Toss with lemon juice, salt, and pepper, and serve immediately. MILDRED SHERRER

BAY CITY, TEXAS

BAKED ARTICHOKE DIP

MAKES 4 TO 6 SERVINGS

PREP: 20 MIN., COOK: 30 MIN.

t be tempted to use marinated artichoke hearts in this recipe, but we found the acidity fights with the other flavors. Serve this dip as a delicious beginning to our easy holiday dinner menu- just be sure to double the recipe. If you want to spice it up a bit, add a can of diced tomatoes and green chiles.

2 (14-ounce) cans artichoke hearts, drained and chopped

2 garlic cloves, minced

2 tablespoons lemon juice

¾ cup mayonnaise

½ cup fine, dry breadcrumbs

1 cup freshly shredded Parmesan cheese

¼ cup freshly grated Parmesan cheese

Crackers

COMBINE first 6 ingredients, stirring well. Spoon into a lightly greased 1quart baking dish; sprinkle with grated Parmesan cheese.

50° for 30 minutes or until bubbly. Serve with crackers. PEGGY MORGAN

BIRMINGHAM1ALABAMA

LIME-AND-MACADAMIA NUT TART

MAKES 8 SERVINGS

PREP: 25 MIN., BAKE: 9 MIN., COOK: 8 MIN.,

COOL: 20 MIN., CHILL: 4 HRS

1 (5 1/3-ounce) package graham crackers, crushed (about 1Vi cups)

½ cup macadamia nuts, finely chopped

¼ cup sugar

6 tablespoons butter, melted

6 large eggs

1 ½ tablespoons grated lime rind