• 1 cup dried apricots, coarsely chopped
• 1/2 cup dried currants or raisins
• 2 cups port
• 2 quarts plus 1 cup chicken stock
• 20 lbs. fresh or frozen goose, fat removed from cavity. Neck, gizzard and heart reserved for goose stock
• 4 cups celery, chopped
• 1 cup carrot, peeled and chopped
• 1 celery stalk, cut into 1 inch pieces
• 1 bay leaf
• 2 thyme sprigs
• 6 peppercorns
• cheesecloth
• 2 Tbs. unsalted butter
• 2 Tbs. vegetable oil
• 2 onions, minced
• 2 cups long-grain rice
• 1/2 cup fresh parsley, chopped
• 2 Tbs. fresh thyme, minced
• 2 cups apple cider
• 1 lemon, halved
• skewers
• kitchen string
• 1/2 cup currant jelly

Place apricots and currants in 2 separate bowls. Pour 1 cup port over each and set aside 6 hours to macerate. To prepare goose stock, combine 2 quarts plus 1 cup chicken stock, the neck, gizzard and heart from goose, half the chopped celery and carrot in a large heavy nonreactive pot. Make a bouquet garni by wrapping next 4 ingredients in cheesecloth. Simmer 30 minutes until liquid is reduced by about 1/3, skimming surface occasionally. Strain. Bring 4 cups chicken stock to a boil in a nonreactive saucepan. Melt butter with oil in a large saucepan over medium heat. Sauté onions and remaining celery 5 minutes. Add rice and cook, stirring occasionally until translucent. Stir in hot chicken stock. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Transfer to a large bowl. Drain apricots and currants, reserving 1 cup port. Stir apricots, currants, parsley, minced thyme and salt and pepper to taste into rice. Mix thoroughly and set aside. Boil cider in a heavy nonreactive saucepan until reduced by half. Add 4 cups goose stock and reserved port. Reduce heat to medium. Simmer 20-25 minutes, stirring occasionally, until reduced to 1-1/2 cups. Position rack in center of oven and preheat to 400°F. Rub inside of goose with lemon and salt and pepper to taste. Fill main cavity and neck loosely with stuffing. Truss with skewers and string to close both ends of goose to hold shape. Place goose on a rack set in a large roasting pan. Rub skin with salt. Pierce skin (not meat) with a fork. Place remaining stuffing mixture in a buttered baking dish. Cover with foil and bake alongside bird for the last hour of roasting, basting every 30 minutes with stock. Roast goose about 30 minutes, until skin begins to brown. Discard fat from pan. Add about 4 cups hot water to pan. Continue roasting goose 1 hour. Pour off water and fat from pan. Add another 4 cups hot water to pan. Turn goose breast side down and continue roasting 1 hour. Discard water and fat. Turn goose breast side up and continue roasting about 45 minutes, until a meat thermometer inserted in thigh registers 185°F, covering breast with foil if it gets too brown. Transfer goose to a platter. Tent with foil to keep warm. Strain pan juices into a bowl and degrease. Set roasting pan over medium heat. Return juices and bring to a boil, scraping up any browned bits with a wooden spoon. Transfer juices to a heavy nonreactive saucepan. Add port sauce and simmer about 10 minutes, until reduced to 1-1/2 cups. Add jelly and stir over medium heat until jelly is melted.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 919, fat 24.6g, 24% calories from fat, cholesterol 809mg, protein 133.9g, carbohydrates 37.4g, fiber 2.6g, sugar 23.4g, sodium 480mg, diet points 20.4.

The recommended wines are: Cabernet Sauvignon, Riesling, or Gewürztraminer.

• 1 acorn squash, peeled, cut crosswise into 1/2 inch slices, seeds removed
• 1 tsp. cornstarch
• 1 Tbs. water
• 2 Tbs. unsalted butter, melted
• 1/2 lemon, juice reserved and peel grated
• 1 Tbs. Sucanat, or sugar
• 1 Tbs. honey
• 1/4 tsp. ginger

Preheat oven to 350°F. Place squash slices in a casserole dish and bake, covered, 1 hour or until tender. Place cornstarch in a saucepan and gradually stir in water. Add remaining ingredients and stir over medium high heat 3-4 minutes, or until thickened. Serve over drained cooked squash.

Per serving: calories 142, fat 6.0g, 35% calories from fat, cholesterol 16mg, protein 1.4g, carbohydrates 24.0g, fiber 2.6g, sugar 10.7g, sodium 7mg, diet points 3.3.

• 1-1/4 lbs. rutabagas or turnips, peeled and shredded
• 1/4 tsp. baking soda
• 1 Tbs. unsalted butter
• 1/4 cup light cream

Place turnips in a heavy nonreactive saucepan with just enough water to cover. Bring to a boil over high heat. Remove from heat and quickly stir in baking soda to remove bitterness. Drain turnips. Rinse under running water and drain again. Return to saucepan. Add butter, cream and salt and pepper to taste. Simmer over medium heat 3-4 minutes.

Per serving: calories 124, fat 7.8g, 54% calories from fat, cholesterol 24mg, protein 2.2g, carbohydrates 12.9g, fiber 2.6g, sugar 5.5g, sodium 63mg, diet points 3.1.

• 3/4 lb. carrots, peeled and cut into thick slices
• 1-1/2 cups orange juice
• 1 cup apricot nectar
• 1/4 cup lemon juice

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 15 minutes or until carrots are very tender. Transfer carrots to a blender. Add remaining ingredients and purée. Serve soup chilled or at room temperature.

Per serving: calories 111, fat 0.8g, 6% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 27.0g, fiber 3.6g, sugar 22.5g, sodium 53mg, diet points 2.1.

• 1 Tbs. unsalted butter
• 3/4 lb. green peas, shelled, or thawed if frozen
• 1/2 lb. snowpeas, trimmed
• 1 tsp. tarragon, or 1-1/2 Tbs. fresh, chopped

Melt butter in a heavy nonstick skillet over medium heat. Sauté peas and snowpeas 3 minutes or until tender. Add tarragon, salt and pepper to taste and toss.

Per serving: calories 113, fat 3.3g, 26% calories from fat, cholesterol 8mg, protein 6.0g, carbohydrates 15.5g, fiber 5.4g, sugar 7.2g, sodium 181mg, diet points 2.0.

• 1-1/4 lbs. new potatoes, scrubbed and patted dry
• 1/4 cup small bay leaves
• 2 Tbs. olive oil

Preheat oven to 375°F. Using a sharp knife, cut a slit halfway through each potato. Place bay leaves in each potato and set aside. Drizzle oil in a roasting pan and heat in oven 5 minutes. Remove pan from oven and arrange potatoes in pan. Season with pepper to taste. Roast in oven about 50 minutes or until potatoes are golden and tender.

Per serving: calories 183, fat 6.9g, 33% calories from fat, cholesterol 0mg, protein 2.7g, carbohydrates 28.5g, fiber 2.6g, sugar 1.4g, sodium 6mg, diet points 4.2.

• 1-1/2 cups cranberry juice cocktail, chilled
• 2 cups sparkling apple cider, chilled
• 3/4 cup citrus flavored sparkling water, chilled
• 4 slices lime (optional)

Combine liquid ingredients in a pitcher. Serve garnished with lime, if desired.

Per serving: calories 112, fat 0.2g, 2% calories from fat, cholesterol 0mg, protein 0.2g, carbohydrates 28.1g, fiber 0.4g, sugar 26.9g, sodium 12mg, diet points 2.7.

• 1 lb. lowfat ricotta cheese
• 1/2 cup sugar
• 3 Tbs. cornstarch
• 1 tsp. lemon zest
• 3 large eggs, separated
• 2 tsp. unsalted butter
• 1/4 cup sliced almonds
• 1/4 cup confectioner's sugar
• 3/4 lb. mango slices, drained

Preheat oven to 400°F. Combine first 4 ingredients and egg yolks in a mixing bowl. Beat with an electric mixer until smooth. Using clean dry beaters, beat egg whites in another mixing bowl until stiff but not dry. Gently fold egg whites into ricotta mixture. Melt butter in a 10 inch ovenproof skillet over medium high heat. Add almonds and sauté 1 minute or until golden. Remove from heat. Spoon ricotta mixture evenly into skillet. Cook about 1 minute without stirring. Transfer to oven and bake 12-14 minutes or until just set. Run a spatula around edge of cake and invert onto a serving platter. Sift confectioner's sugar over cake just before serving. Garnish with mango slices.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 250, fat 10.2g, 36% calories from fat, cholesterol 125mg, protein 10.6g, carbohydrates 30.3g, fiber 1.3g, sugar 25.9g, sodium 104mg, diet points 6.1.

• 2 eggs
• 1 cup light corn syrup
• 3/4 cup sugar
• 1/2 tsp. salt (optional)
• 1 tsp. vanilla extract
• 2 Tbs. unsalted butter, melted
• 1 cup pecan halves
• 1/2 cup semisweet chocolate chips
• 1 9 inch frozen pie shell, thawed

Preheat oven to 375°F. Beat eggs lightly with an electric mixer in a mixing bowl. Add corn syrup, sugar, salt and vanilla. Beat until mixed thoroughly. Add melted butter and mix. Stir in pecans by hand. Sprinkle chocolate chips in bottom of pie shell. Pour pecan mixture into pie shell and bake 40-45 minutes.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 481, fat 23.3g, 41% calories from fat, cholesterol 55mg, protein 4.4g, carbohydrates 69.8g, fiber 2.1g, sugar 46.5g, sodium 211mg, diet points 11.6.