ROANOKE TIMES 
                      Copyright (c) 1996, Roanoke Times

DATE: Wednesday, December 18, 1996           TAG: 9612180017
SECTION: EXTRA                    PAGE: 8    EDITION: METRO 

MAIN COURSE OPTIONS

BY THIS TIME in the season, most cooks have done just about everything they can with preparing traditional holiday turkeys and hams, and yet, several more big celebrations still lie ahead. Don't panic at the prospect of more pork. Don't think foul of fowl or fish. Consider the following nontraditional entrees as main course meals.

Recipes for:

ROAST CAPON

CRANBERRY PECAN STUFFING

ROAST GOOSE WITH APPLE-PRUNE SAUCE

BREAD AND GIBLET DUMPLINGS

SAVORY CHERRY SAUCE WITH CRISP ROASTED DUCK BREAST

INDIVIDUAL BEEF WELLINGTONS

SALMON WITH BALSAMIC MAPLE GLAZE

LENGTH: Short :   28 lines
ILLUSTRATION: PHOTO:  1. Individual Beef Wellingtons make a showy and festive 
          main course. The recipe and others are on Pages 4 and 5. 2. Try 
          capon as an alternative poultry.