cheer is as much a holiday traditio...

cheer is as much a holiday tradition as are neatly-wrapped gifts to those we care about, sitting by way of a warm fire with a chalice of hot cider, or music that inspires us and reminds us of years past.

Perhaps the strangest holiday tradition involving diet is the one about the pickle. from one side of to the other a century ago in Germany, the last "decoration" to be added to the Christmas tree was a pickle. It was hidden of great depth in the boughs, and the child who raise it on Christmas morning received a special instant from St. Nick and a year of suitable luck.

Fortunately, there are affluence of other food traditions to take delight in for the holidays -- Hanukkah Christmas, and of the present day Year's being the primary focus in this rural parts Help yourself to our multicultural menu and employ any day into a holiday. You'll achieve good taste, good nutrition, and, of course, a year of religious luck and good health.

Apples Au Gratin

This versatile dish (pictured above) can be breakfast, luncheon snack, or dessert. Hot cocoa makes the whole complement. For a more substantial meal, contribute to with some hot whole-grain bread. obeys 4.

6 large apples, sliced 2 Tbsp oat flour (or whole wheat flour) 1/2 tsp cinnamon 1/4 tsp mould cloves 1/4 tsp ground nutmeg 2 Tbsp brown sugar 1 portion chopped nuts of your choice (optional) 4-6 ounce low-fat cheddar cheese, shredded

Preheat the oven to 375[degrees] F Butter an oven-proof platter or a shallow baking sheet. (A pizza pan works well.) Mix the flour, spices, and sugar. Toss the apple slices in the mixture. Arrange the apple slices in succession your baking sheet and sprinkle with nut if desired.

screen tightly with aluminum foil, and bake for 20-25 minutes. take the cover off sprinkle cheese over the top, and broil until cheese thaws and begins to brown.

Clear Beet Borscht with Mushrooms

In Russia and Eastern Europe -- and in the just discovered World homes of people whose bases are there -- borscht is serv the one and the other at Hanukkah and Christmas. That's no surprise, given its hearty, winter-vegetable flavor and festive r color. This recipe, from The Vegetarian Epicure, part Two, by Anna Thomas, assists 12.

1 ounce of the best dried wild mushrooms 3 quarts plus 1 1/2 lots water 2 medium-sized potatoes, scrubbed and sliced 2 medium stalks celery sliced 2 to 3 clove garlic, flayed 1 large turnip, peeled and sliced 4 medium sized carrots, scraped and sliced 1 or 2 bay leaves 1 Tbsp salt 8 or 9 peppercorns 1 1/2 pulverizes beets 3 Tbsp lemon juice 1 Tbsp sugar sour cream for garnish, if desired

Soak the dried mushrooms in 1 1/2 goblets water for about 2 hours or overnight.

In a large kettle combine 3 quarts water, the potatoes toes, celery garlic, turnip, carrot, bay leaves, salt, and peppercorns. Simmer gently for about 1 to 2 hours. The i soup should be subtle but flavorful.

Strain the soup and discard the cooked vegetables.

Drain the mushrooms and something reserved the liquid in which they have been soaked. Wash the mushrooms carefully, the same by one and slice them into julienne strips.

Strain the mushroom liquid in consequence of several layers of muslin or by means of a paper coffee filter. Add the strained liquid and the mushrooms to the broth

exfoliate the beets and cut them into julienne strips. Add the beets to the soup as well as the lemon juice and sugar.

Simmer the broth for another 20 to 25 minutes, or until the beets are quite tender; then taste, correct the seasoning, and promote garnishing each bowl with a spoonful of sour cream, if desired. (Plain yogurt could be substituted for the sour cream.)

Hoppin' John

The traditional version of this dish is eaten in succession New Year's Day in the southern and is said to bring -- you conjectureed it! -- a year of suitable luck. This vegetarian version is from Sundays at Moosewood Restaurant. promotes 6 to 8.

4 goblets fresh black-eyed peas 3 cupfuls water 3/4 tsp: salt 1 draught finely chopped onions 2 garlic clove minced 2 Tbsp butter or vegetable oil pinch of turf allspice pinch of cayenne 1 1/2 Tbsp tamari soy sauce (optional) sufficiency of freshly ground black pepper to taste 3 draughts cooked brown rice 1 large tomato, chopp (about 1 cup) 1/2 bowl chopped scallions chopped fresh parsley (optional) sour cream or grated smok cheddar

cheese, if desired for garnish

falsify the black-eyed peas in the water and salt for about 20 minutes or until infantile Drain, reserving the liquid.

Saute the onions and garlic in the butter or oil until brilliant about 10 minutes. Add the allspice, cayenne, and soy sauce. Stir this mixture into the colored peas with enough of the reserv liquid to make it juicy and simmer gently for about 20 minutes to allow the flavors to marry. Stir often

To be of use to top the warm rice with the black-eyed peas and then the chopp blooming tomato, scallions, and parsley. Add sour cream (or plain yogurt) or grated smok cheddar as well, if you like.

Your local health feed store may have a unassuming or generous, supply of healthful -- and in chiefly cases, organic -- ingredients from which you can pitch upon for making all your favorite holiday recipes -- from [i]entremet[/i]s to muffins to casseroles to desserts