Prepare this country style dinner in advance of the holiday excitement for a fuss-free holiday get together. We offer: Country Style Pork, Squash-Corn Casserole, Greens with Creamy Cucumber Dressing and a delicious Cranberry Apple Cake. Enjoy and Merry Christmas!


Country Pork Platter


2 slices thick-cut bacon, cut into 1-inch pieces


1 large onion, chopped (1 cup)


2 medium carrots, sliced (1 cup)


2 cloves garlic, minced


1/2 cup dry white wine


2 tablespoons packed brown sugar


1 tablespoon vinegar


1/2 teaspoon salt


1/4 teaspoon pepper


6 cups shredded cabbage


2 red and/or green apples, cored and cubed


3/4 pound fully cooked smoked bratwurst, knockwurst, frankfurters, and/or smoked sausage links, cut in half


6 fully cooked smoked boneless pork chops, cut 1/2 inch thick (about 2 pounds)


6 small potatoes, boiled


In a 4-quart Dutch oven cook bacon until crisp. Remove bacon with a slotted spoon. Add onion, carrots and garlic to Dutch oven. Cook and stir for 5 minutes. Stir in wine, brown sugar, vinegar, salt and pepper. Stir in cabbage, apples and bacon pieces. Bring mixture to boiling. Cover. Reduce heat and simmer for 25 to 30 minutes. Transfer the mixture to large bowl. Cover and chill up to two days.


Return cabbage mixture to Dutch oven. Nestle sausage pieces and pork chops into mixture. Heat to boiling. Reduce heat and simmer, covered, about 30 minutes or until chops are heated through. Transfer to a large platter. Serve with hot boiled potatoes. Makes six servings.


Squash-Corn Casserole


1 (1 pound) butternut squash


1/2 cup chopped onion


1/2 cup chopped green pepper


2 tablespoons margarine or butter


1 (17 oz.) can cream style com


1 cup coarsely crushed rich round crackers (21 crackers. I use Ritz)


1/2 cup shredded American cheese


2 tablespoons chopped pimiento


1/4 cup chopped pecans, if desired


Halve squash lengthwise and crosswise. Scoop out seeds and membrane. In a 1 1/2 quart microwave-safe casserole dish, place squash pieces and 2 tablespoons water. Cook in a microwave, covered, on 100 percent power (high) for 9 - 11 minutes; or until squash is tender, rearranging once. Drain squash and casserole. Scoop out and mash pulp.


In the 1 1/2 quart casserole, cook onion and green pepper in margarine, covered, on high for 2 - 3 minutes or until just tender. Stir in mashed squash com, crushed crackers, cheese and pimiento. Cook, covered on high for 4 1/2 to 6 minutes or until hot, stirring once. Sprinkle with chopped nuts. Tip: regular yellow squash works well in this recipe, just microwave 4 - 5 minutes or until tender and mash. Serves six.


Greens with Creamy Cucumber Dressing


1 medium cucumber


1/2 cup dairy sour cream


2 green onions, sliced


2 tablespoons tarragon white wine vinegar


1 tablespoon salad oil


1/8 teaspoon ground mustard


1/8 teaspoon garlic powder


8 cups assorted torn fresh salad greens


Pare cucumber and cut in half lengthwise. Scoop out seeds and discard. Coarsely shred half the cucumber; thinly slice remaining half. Cover and refrigerate sliced cucumber. In a medium bowl combine shredded cucumber, sour cream, green onions, vinegar, oil, mustard, and garlic powder. Cover and chill two hours or overnight. Just before serving toss with salad greens and sliced cucumber. Makes six servings.


Cranberry Apple Cake


1 1/4 cups all-purpose flour


2 tablespoons sugar


1 teaspoon baking powder


1/4 teaspoon salt


1/3 cup margarine or butter


1 egg yolk


2 tablespoons brandy or milk


2 cups sliced peeled apples


1 cup cranberries


3/4 cup sugar


1/4 cup rolled oats


2 tablespoons all-purpose flour


1/2 teaspoon ground cinnamon


2 tablespoons margarine or butter dairy sour cream (optional)


In a medium bowl stir together 1 1/4 cups flour, 2 tablespoons sugar, baking powder and salt. Cut in 1/3 cup margarine or butter until mixture resembles coarse crumbs. Combine egg yolk and brandy or milk; add to dry ingredients and mix well. Press mixture onto bottom and up sides of a 9-by-1 1/2 - inch round baking pan. Arrange apple slices over crust. Sprinkle with cranberries. In a medium bowl combine 3/4 cup sugar, rolled oats, 2 tablespoons flour, and cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Sprinkle over apples and cranberries. Bake in a 350 degree oven for 40 - 45 minutes or until apples are tender.


Cool slightly. Serve warm, dolloped with sour cream if desired. Makes six to eight servings. Or, place cooled cake in a 350 degree oven for 5 - 10 minutes or until warm. Serve immediately.