While turkey, ham, cassava pie and all the trimmings are considered the 'traditional' Christmas dinner, there are many who, for various reasons, don't enjoy that menu. For those looking for alternatives, here are some entrées which are also delicious.

ROASTED VEGETABLE STRUDEL with Red Pepper Coulis

7 cups coarsely chopped fresh vegetables (use a combination of red or green peppers, carrots, turnips, parsnips and/or butternut squash)

1 clove garlic, minced

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh oregano leaves

½ cup olive oil

1 sheet puff pastry (from 17.3 oz. package)

1 egg, beaten

Prepare Red Pepper Coulis and set aside (see recipe below). In a large bowl, toss vegetables and herbs with olive oil to coat. Put in a flat roasting pan or shallow-sided baking sheet, and bake at 400°F. for 25 min. or until tender. Let cool on wire rack.

Thaw pastry sheet at room temperature for 40 minutes. Line baking sheet with parchment paper. Unfold pastry sheet on lightly floured surface, roll into 16 x 10-inch rectangle. Brush with egg. With short side facing you, arrange Swiss chard leaves and vegetable mixture on bottom half of pastry to within 1 inch of edges. Starting at short side closest to you, roll up like a jelly roll. Place seam-side down on prepared sheet. Tuck ends under to seal. Brush with egg. Cut several 2-inch long slits 2 inches apart on the top. BAKE at 400°F. for 20 minutes, or until golden. Cool on baking sheet on wire rack for 30 minutes. Slice and serve warm with Red Pepper Coulis. Yield: 8 servings.

Red Pepper Coulis

1 12-oz. jar roasted sweet peppers, drained

½ cup chicken broth

1 tablespoon olive oil

Cover and blend in electric blender or food processor. Pour into 2-quart saucepan. Cook and stir over medium heat until hot. Yield: approximately 1 cup.

STUFFED PORK LOIN ROAST

½ cup butter, cut into pieces

2 tablespoons olive oil

6 medium green onions, chopped (about ¾ cup)

1 tablespoon minced garlic

3 cups chicken stock

2 14-oz. cans artichoke hearts, drained and chopped

2 14-oz. cans sliced mushrooms, drained

2 tablespoons chopped fresh parsley

1 teaspoon freshly ground black pepper

1 16-oz. package herb-seasoned stuffing

5 to 7-pound centre-cut boneless pork loin roast, butterflied

Garlic powder

Pre-heat oven to 400 degrees F. Heat butter and oil in a 12-inch skillet over medium heat. Add green onions and garlic, cook until onions are tender. Stir in the stock, artichokes, mushrooms, parsley and black pepper and heat to a boil. Remove the skillet from the heat. Add stuffing and mix lightly. Spoon 3 cups stuffing mixture down the centre of the pork. (Remaining stuffing can be baked in a covered casserole during last 15 minutes of roasting). Fold sides over filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine. Season with additional black pepper and garlic powder. Place in a roasting pan, and bake for 45 minutes, or until meat is cooked through. Let stand for 10 minutes. Remove twine, and let stand 10 minutes before slicing. Yield: 12 servings.

*Cooktip: Ask the butcher to butterfly the roast for you, or you can do it yourself. Here's how: Hold sharp knife horizontally, make lengthwise cut about 1 ½ inches deep along the side of the roast (do not cut all the way through). Open the roast like a book. Pound pork with a meat mallet to achieve an even thickness.

BEEF WELLINGTON

2 to 2 ½, half-pound beef tenderloins

Freshly ground black pepper

1 sheet (from 17.3-oz. package) puff pastry

1 egg

1 tablespoon water

1 tablespoon butter

2 cups finely chopped mushrooms

1 medium onion, finely chopped (about ½ cup)

Pre-heat oven to 425°F. Place beef in a lightly greased roasting pan. Season with pepper. Roast for 30 minutes, or until a meat thermometer reads 130°F. Cover pan and refrigerate 1 hour.

Thaw pastry sheet at room temperature for 40 minutes, or until it's easy to handle. Re-heat the oven to 425°F. Using a fork, beat egg and water in a small bowl.

Heat butter in a 10-inch skillet over medium-high heat. Add mushrooms and onion, cook until tender and all the liquid is evaporated, stirring often.

Unfold pastry sheet on a lightly floured surface and roll into a rectangle 4 inches longer and 6 inches wider than the beef. Brush pastry sheet with egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in centre of mushroom mixture. Starting at the long sides, fold pastry over the beef. Place seam-side down on a baking sheet. Tuck ends under to seal. Brush pastry with egg mixture. Bake 25 minutes, or until the pastry is golden and meat thermometer reads 140°F. Slice and serve warm. Yield: 10 servings.