Christmas dinner go-withs can serve as deliciously frugal entrees

Christmas is upon us, and the beauty of the season is manifest in its source — the birth of Christ.

Gifts that reflect the original offerings to that newborn god/man are given in love, and the family dinner celebrates its meaning as well.

Today our recipes serve a twofold purpose: Complements to the main entree, or entrees on their own. As example, stuffed squash is pretty enough to be the focal point of any dinner or serves as the perfect side dish.

Sausage-Stuffed Acorn Squash with Molasses

(8 servings)

4 small/med. acorn squash

1 tablespoon butter

1/2 cup diced red bell pepper

2 -3 green onions, thinly sliced w/ tops

1 pound bulk sausage

1 cup bread crumbs

1/2 cup vegetable broth

Salt and pepper to taste

2/3 cup molasses

Preheat oven to 400 degrees. Cut 2 or 3 1-inch thick slices from the center of each squash, for a total of 8 slices (reserve tip-ends for other purpose). Scoop seeds and fibers from slices and discard. Arrange rings in single layer in 15x10x2-inch baking dish.

Melt butter in heavy skillet over medium heat. Add bell pepper and green onions, saute until tender, about 3 minutes. Transfer to large bowl; cool.

Mix in sausage, crumbs, broth, salt and pepper. Mound mixture equally in center of squash rings. Brush sausage and squash evenly with half of the molasses. Bake 15 minutes; brush with remaining molasses and bake till squash is tender and sausage cooked through, about 25 minutes longer.

Alternative idea: Mix this stuffing recipe with stuffing bread cubes, adding a beaten egg and extra broth as necessary, and bake in a dish like a meatloaf. Conveniently, this delectable baked potato gratin can share the oven with the squash recipe. It only needs to go in 20 minutes sooner!

Potato Gratin with Mustard and Cheese

(8 servings)

3 1/2 pounds russet potatoes, peeled, cut into 1/8-inch thick slices

1 1/2 teaspoons dried dillweed (in increments)

3 cups grated Gruyere (or Cheddar) cheese

1 1/3 cup whipping cream

1 1/3 cup vegetable broth

1/4 cup Dijon mustard

Preheat oven to 400 degrees. Butter 13x9x2-inch baking dish. Overlap 1/3 of the potatoes in prepared dish. Season generously with salt and pepper.

Sprinkle with 1/2 teaspoon dill weed and 1 cup cheese. Repeat layering twice. Whisk cream, broth and mustard in bowl; pour over top. Bake until tender and top is crusty and brown, about 1 hour. Cool 10 minutes; serve.

If you don’t want the potatoes, here’s a fabulous salad/main dish that goes with any entree!

Wild Rice with Cranberries

(12 servings)

7 cups water

2 1/2 cups wild rice

A cup EACH dried cranberries, golden raisins, chopped green onions with tops

3/4 cup chopped walnuts

1/2 cup minced fresh parsley

2 tablespoons grated orange peel

1/2 cup fresh orange juice

1/4 cup cider vinegar

1/2 cup olive oil

Bring water to boil in large saucepan; add rice and return to boil. Reduce heat to medium and simmer until tender but still slightly firm, stirring occasionally (about 40 minutes).

Drain rice, tossing to dry and cool in large bowl. Mix all ingredients through the orange peel and stir into rice. Whisk orange juice and vinegar together in small bowl; gradually whisk in oil. Add enough dressing to salad to coat; season to taste with salt and pepper. Cover and refrigerate (overnight if desired). Serve at room temperature.

Alternative idea: For a hot dish, skip the vinegar and oil, and stir a tablespoon of butter into the warm rice with the orange juice. Salt and pepper to taste, serve.

Love biscuits but don’t have the time? Here’s a timely take on quick baking powder biscuits!

Whole Wheat Biscuits

(Makes about 15)

2 cups whole wheat flour

1 tablespoon plus 1 teaspoon baking powder

1 tablespoon sugar

3/4 teaspoon salt

1/2 teaspoon baking soda

1/3 cup chilled solid

vegetable shortening or

margarine, cut into pieces

1 cup cold buttermilk

Preheat oven to 400 degrees. Mix first five ingredients in large bowl. Cut in shortening till mixture resembles coarse meal. Mix in buttermilk. Gather dough into ball, place on lightly floured surface and knead gently until it holds together (very quickly). Pat to 3/4-inch thickness and cut out with 2-inch cutters.

Gather scraps, pat and cut out as well. Transfer to baking sheet. Bake until puffed and golden, about 15 minutes. Cool slightly; serve.

Enjoy your Christmas and all the bounty it brings in joy, peace and happiness.