Prepare this country-style dinner in advance of the holiday excitement for a fuss-free holiday get-together. This month, I offer Country Pork Platter, Squash-Corn Casserole, Greens with Creamy Cucumber Dressing and a delicious Cranberry Apple Cake.

Merry Christmas and enjoy!

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 slotted spoon. Add onion, carrots and garlic to Dutch oven. Cook and stir 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 25 to 30 minutes. Transfer the mixture to a large bowl; cover and chill up to 2 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 6 servings.

Squash-Corn Casserole

1 pound butternut squash
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons margarine or butter
1 can (17 ounces) cream-style corn
1 cup coarsely crushed rich round crackers (about 21 crackers. I like Ritz)
1/2 cup shredded American cheese
2 tablespoons chopped pimento
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, place squash pieces and 2 tablespoons water. Micro cook, covered on 100 percent power (high) for 9 to 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 to 3 minutes or until just tender. Stir in mashed squash, corn, crushed crackers, cheese and pimento. 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 micro-cook 4 to 5 minutes until tender and mash.

Serves 6.

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
1/2 teaspoon ground mustard
1/2 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 the 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 for 2 hours or overnight. Just before serving, toss with salad greens and sliced cucumbers.

Makes 6 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
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 9x1 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 to 45 minutes or until apples are tender. Cool slightly and serve warm with a dollop of sour cream if desired.

Cooled cake can also be placed in a 350-degree oven for 5 to 10 minutes to warm it. Serve immediately.

Makes 6 to 8 servings.