hectic you will want to eat with little fuss. This "anytime'' supper is perfect for just such occasions. Because everything's ready when needed, this meal can be served as family members come and go or friends drop in. Keep the soup warm in a crock pot, and the pudding warm in a low oven. Relax and enjoy! CASUAL SUPPER The Menu) Christmas Ribbon Slaw Lentil Soup Burlington Brown Bread Cranberry-Nut Pudding In advance: Soup can be made up to a day ahead, and the final simmering done just before serving, which takes only a few minutes. The coleslaw should be made a day, or even two, ahead, so the flavours can develop. The bread can also be made early in the day, or even a day ahead, but it shouldn't be made any earlier. The Cranberry-Nut Pudding, too, can be baked early in the day, or even the day before, and warmed up in a slow oven just before serving. Serves 6-8.

*** CHRISTMAS SLAW 3 cups shredded green cabbage 2 cups shredded red cabbage 2 carrots, peeled and grated 1 green pepper, seeded and grated 1 red pepper, seeded and grated 1 small red onion, peeled and grated 1 tart apple, cored and grated Dressing 1 cup mayonnaise (pref. homemade) 1 cup cider vinegar 1 tbsp. sugar 1 tbsp. Dijon mustard 1 tsp. caraway or celery seeds 1 tsp. salt 1 tsp. freshly ground black pepper TOSS vegetables and apple together in a large bowl.

In a separate bowl, or in the bowl of a food processor fitted with the steel chopping blade, combine the dressing ingredients and mix until smooth. Pour the dressing over the vegetable mixture and toss. Cover and refrigerate for several hours, or preferably overnight. Toss again before serving. Serves 6 to 8.

*** LENTIL SOUP 2 cups dried lentils, picked over and washed well 1 meaty ham bone 1 medium yellow onion, chopped 2 quarts water 4 to 5 large garlic cloves 1 bunch Italian parsley 1 cup tomato puree 1 cup olive oil 1 tsp. dried oregano 3 cup tubetti or other small pasta Salt and freshly ground black pepper Grated Locatelli, Romano, or Parmesan cheese PLACE lentils, ham bone, chopped onion, and 2 quarts water in a large stockpot and bring to a boil over medium heat. Turn off the heat, cover the pot, and soak for 1 hour. Bring to a boil again and simmer for about 1 hour, or until the lentils are tender. Remove ham bone from pot and cut off any chunks of meat left on the bone. Toss these back in the pot and discard of bone.

Chop garlic and parsley together in the bowl of a food processor or chop by hand with a sharp knife. Add this, along with the tomato puree, olive oil, and oregano to the pot. Simmer over low heat for about 30 minutes.

In a separate pot, boil pasta in salted water until it is al dente. Drain pasta and stir it into the soup at the end of the 30 minutes simmering time.

Season soup with salt and plenty of freshly ground pepper. Serve in large, shallow bowls. Pass a bowl of grated cheese. Makes 4 quarts. This soup freezes well.

*** BROWN BREAAD 1 cup all-purpose flour 1 tsp. salt 21 tsp. baking powder 1 tsp. baking soda 2 cups whole wheat flour 1 cup firmly packed dark brown sugar 3 cup warm water 3 cup milk 1 cup dark molasses 1 cup finely chopped walnuts 1 cup dark raisins PRE-HEAT oven to 275 degrees F. Grease an 81 x 41 x 3-inch loaf pan. In a medium mixing bowl, sift together al-purpos flour, salt, baking powder, and baking soda. Add whole wheat flour, mix well. In a separate large bowl, dissolve the brown sugar in the warm water; then stir in the milk and molasses. Stir dry ingredients into this mixture until just blended; then fold in the nuts and raisins. Pour batter into prepared pan and bake for 2 hours, or until surface is well browned and a knife inserted in the centre of the loaf comes out clean. Remove loaf from the pan and place it on its side on a wire rack to cool. Cooling for at least an hour before serving makes for easier slicing. Yield: one 81 x 41 3-inch loaf.

*** CRANBERRY-NUT PUDDING Filling: 6 cups (2 12-oz. bags) cranberries 1 tsp. grated orange rind 1 cup orange juice 1 cup chopped pecans or walnuts 1 cup sugar 1 tsp. ground cinnamon 1 tsp. grated nutmeg 1 cup (1 stick) butter, melted Topping: 13 cups sifted all-purpose flour 1 tbsp. sugar 1 tbsp. baking powder 1 tsp. salt 1 tsp. ground cinnamon 6 tbsp. cold butter 7 cup milk 2 tbsp. lightly beaten egg PRE-HEAT oven to 375 degrees F. Butter a shallow, round 2-quart baking dish or a 10-inch deep-dish pie pan, preferably ovenproof glass or earthenware.

Combine all filling ingredients and spread them in an even layer in the baking dish.

Topping: Sift together flour, sugar, baking powder, salt, and cinnamon. Cut in butter with a pastry blender (or in the bowl of a food processor fitted with the steel chopping blade) until mixture is the consistency of coarse cornmeal.

Pour in milk and beat with a fork until the milk is just blended in, forming a stiff, sticky dough. Drop dough by tablespoonfuls onto the filling, leaving a few cracks for the cranberries to bubble up and steam to escape. Brush the surface of the dough with beaten egg and bake for 30 to 35 minutes, or until the top is golden brown. Serve pudding warm with whipped cream.