with family and friends. As you work your way through the various courses, you exchange memories and laughter. There is a wonderful feeling of warmth and togetherness, which is enhanced by what you eat.

But, if you eat all the traditional holiday treats, you will ultimately put on weight. The big question is: how can you enjoy a real Christmas dinner without jeopardising your weight? Here's the answer. Quantities given are for six persons: *** THE MENU Spiced Mixed Fruit Leek and Cauliflower Soup Roast Turkey with Vegetable-Sage Dressing Spinach-Topped Tomatoes Lettuce Wedges with Chili-Russian Dressing Pumpkin-Pineapple Pie with Whipped Topping *** SUGGESTED SHOPPING LIST Staples and Miscellaneous Artificial sweetener Chili powder Cinnamon Cinnamon sticks Cloves Dehydrated bell pepper flakes Dehydrated onion flakes Garlic salt Instant chicken broth and seasoning mix Nutmeg Peppercorns Pumpkin pie spice Rosemary Sage Salt Vanilla extract White pepper Nonfat dry milk powder Non-stick cooking spray Unflavoured gelatin Mayonnaise Enriched white bread Additional Items Turkey, 1 Apples, 2 small Lemon, 1 Oranges, 2 small Carrot, 1 small Celery, 1 stalk Green beans, fresh or frozen Fresh style, 1 lb.

Iceberg lettuce, 1 medium head Leeks, 3 lb.

Mushrooms, 1 lb.

Parsley, 1 bunch Spinach, 2 lb.

Tomatoes, 3 medium Frozen apricot halves, no sugar added, 1 16-oz. bag Frozen cauliflower, 3-10 oz. packages Canned pineapple chunks, no sugar added, 1 20-oz. can Canned pumpkin, 1 16-oz. can Tomato puree, 1 16-oz. can Evaporated skimmed milk, 21 -fluid-oz. cans And now for the recipes: *** SPICED MIXED FRUIT 8 frozen apricot halves, no sugar added 1 cup water Artificial sweetener to equal 6 tsp. sugar 1 tbsp. lemon juice 2 cinnamon sticks 1 tsp. whole cloves 1 tsp. rosemary 2 small apples, cored and sliced 2 small oranges, peeled and sectioned PLACE apricots in bowl; allow to thaw. Drain juice from apricots into small saucepan. Add water, sweetener, lemon juice, cinnamon sticks, cloves, and rosemary. Bring to a boil; reduce heat and simmer 10 minutes or until syrupy.

Remove from heat and cool. Strain syrup into bowl over apricots, and discard spices. Add apples and oranges; mix well. Cover and chill. To serve, divide fruit and syrup evenly into 6 sherbet glasses. Makes 6 servings.

*** LEEK AND CAULIFLOWER SOUP 3 cups frozen cauliflower 2 cups thinly sliced leeks, white portion only 1 cup chopped fresh parsley 6 pkts. instant chicken broth and seasoning mix dissolved in 11 qts. water 1 tbsp. dehydrated onion flakes 11 cups evaporated skimmed milk Salt and white pepper to taste Dash nutmeg Parley sprins to garnish DISSOLVE instant chicken broth in 11 quarts hot water. Combine first 5 ingredients in large saucepan; bring to a boil. Reduce heat and simmer about 10 minutes, or until vegetables are tender. Using a slotted spoon, transfer vegetables to blender container; add 1 cup cooking liquid. Process until smooth. Return to saucepan containing remaining liquid. Add milk and seasonings; reheat but do not boil. Divide evenly into 6 soup bowls. Garnish each portion with parsley. Makes 6 servings.

*** ROAST TURKEY PLACE turkey, breast side up, on rack in shallow roasting pan. Roast, uncovered, at 325 degrees F. Allow about 20 minutes per lb. for a turkey under 12 lbs. and about 15 minutes per lb. if over 12 lbs. If meat thermometer is used, insert in centre of inner thigh muscle. Baste every 1 hour with mixture of dehydrated onion flakes, dehydrated bell pepper flakes, and chopped celery, cooked in 11 cups chicken bouillon. When thermometer registers 180 degrees F.

to 185 degrees F., turkey is done. Transfer to serving platter and garnish with parsley sprigs and carrot curls. When ready to serve, remove and discard skin; carve dark and white portions. Serve each guest 4 oz. sliced turkey.

*** VEGETABLE-SAGE DRESSING 3 cups sliced mushrooms 3 cups frozen French-style green beans, thawed and finely chopped 11 cups diced celery 2 tbsp. dehydrated onion flakes 2 packets instant chicken broth and seasoning mix, dissolved in 2 cups hot water 1 tsp. sage Freshly ground pepper to taste 6 slices day-old enriched white bread* CUT bread into 1 -inch cubes. In medium saucepan, combine mushrooms, green beans, celery, onion flakes, and dissolved broth mix; cook until vegetables are tender and liquid has been reduced in volume to 1 cup. Add sage and pepper. Gently fold in bread and transfer to 11 -quart casserole that has been sprayed with non-stick cooking spray. Cover and bake at 325 degrees F. for 25 to 30 minutes or until thoroughly heated. For drier stuffing, remove cover for last 5 to 7 minutes. Makes 6 servings.

* Note : If using fresh bread, place on baking sheet and bake at 250 degrees F. for 15 to 20 minutes or until dry.

*** SPINACH-TOPPED TOMATOES 11 cups well-drained cooked, chopped spinach 1 packet instant chicken broth and seasoning mix 1 tsp. nutmeg Salt to taste 3 medium tomatoes, cut into halves crosswise Freshly ground pepper to taste PLACE spinach in medium bowl. Season with broth mix, nutmeg, and salt. Arrange tomato halves, cut side up, on baking sheet.

Season with salt and pepper. Top each tomato half with sixth of the spinach mixture. Bake at 325 degrees F. for 25 to 30 minutes or until tomatoes are tender but retain their shape. Arrange on platter or around Roast Turkey.

Makes 6 servings.

*** LETTUCE WEDGES WITH CHILI-RUSSIAN DRESSING 3 tsp. chili powder 1 tsp. water 3 tbsp. mayonnaise 3 tbsp. tomato puree 1 tsp. garlic salt 1 medium head iceberg lettuce, cut into 6 wedges, chilled IN a small bowl or cup, combine chili powder and water. In separate bowl blend mayonnaise, tomato puree, and garlic salt. Stir in chili powder mixture; mix until smooth. Let stand at least 30 minutes. Place 1 lettuce wedge on each of 6 salad plates. Just before serving pour sixth of dressing over each lettuce wedge. Makes 6 servings.

*** PUMPKIN-PINEAPPLE PIE WITH WHIPPED TOPPING 11 cups canned pineapple chunks, no sugar added 1 envelope unflavoured gelatin 2 tbsp. water 1 cup canned pumpkin 1 cup nonfat dry milk powder Artificial sweetener to equal 4 tsp. sugar, or to taste 1 tsp. cinnamon 1 tsp. pumpkin pie spice 3 recipes Whipped Topping (recipe follows) DRAIN and reserve pineapple juice. Pour 1 this juice into blender container.

Sprinkle gelatin over juice and allow to soften. Combine remaining pineapple juice and water in saucepan; heat until liquid begins to boil. Pour into blender container; process 30 seconds or until gelatin dissolves. Add remaining ingredients except Whipped Topping; process until smooth. Transfer to 9-inch pie pan that has been sprayed with non-stick cooking spray. Tap pan on counter several times to level top and release air bubbles. Refrigerate until set. Top evenly with Whipped Topping. Makes 6 servings.

*** WHIPPED TOPPING 3 tsp. unflavoured gelatin 2 tbsp. water Artificial sweetener to equal 3 tsp. sugar 1 tsp. vanilla extract 2 tbsp. evaporated skimmed milk, chilled.