A VERY WHOLESOME HOLIDAY FEAST

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A treat designed for MOTHER . . . by the captain of the U.S. "Culinary Olympics" Team.

Once every four years, since the turn of the century, hundreds of master chefs have gathered to show of their skills in the world's most prestigious professional cooking contest, the International Culinary Competition . . . more commonly known as the "Culinary Olympics".

In the 1980 event—which judged dishes on the basis of preparation, taste, presentation, originality, and nutritional value—the 14-member United States team (representing the American Culinary Federation and sponsored by the Foodservice Division of Kraft, Inc.) won gold medals in both the hot- and cold-food competitions. We were, therefore, quite interested when Klaus Friedenreich (captain of the American team . . . owner/chef of Klaus' Cuisine in Daytona Beach, Florida . . . and winner of an individual gold medal for cold-food preparation) offered to design a special Christmas feast just for MOTHER and all her readers.

The master chef's menu begins with Fresh Vegetables With Dip, followed by Cold Strawberry Soup and Kiwi Salad. Then comes Stuffed Turkey Breast "Abington"—a spectacular entree—accompanied by Potatoes With Cheese Filling, Green Beans in Ginger Sauce, and Cranberry Orange Baskets. And for the grand finale there's AppleCheese Torte.

Now we realize that Klaus's bill of fare produces a downright extravagant repast that most folks would probably put together only for a super-special occasion. But we also thought that—whether you ever prepare the entire feast or not—you'd like to see just how elegant such wholesome, natural foods can be . . . and we're sure lots of folks will want to sample at least a few of the different dishes during the forthcoming holiday season.

The following recipes are designed to serve five or six people, but the quantities can be increased to accommodate additional guests.

FRESH VEGETABLES WITH DIP

Marinate 1 pound of fresh whole mushrooms for several hours (or overnight) in lemon juice and olive oil.

Cut one large zucchini, 1 large yellow squash, 1 stalk of celery, and 2 medium carrots into 2" strips . . . make "roses" out of 15 radishes . . . and clean 8 scallions (reserving the tips).

To make the luscious concoction that'll be scooped up with your fresh vegetables, combine 1 cup of sour cream, 1/4 cup of the marinated mushrooms (finely chopped), and the tips of the scallions (minced). Season the mixture to taste with Worcestershire sauce, Tabasco sauce, oregano, and white pepper.

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