ey * Holiday Entertaining. Pair Christmas Music With A Feast For A Perfect Holiday Gathering (NAPSA)—Making the holi- days special is easier when you pair beautiful music with delec- table food. Here’s a musical menu madeto please. Set a lively tone with sweet and sour Shrimp with Chili & Mangoes, and light songs: “Deck the Halls” and “Jingle Bells.” Complement the appetizer with sing-along tunes like “Have Your- self a Merry Little Christmas” and a first course of Spicy Carrot Soup. Showcase your culinary and musical taste with Danish FruitStuffed Pork Roast and soothing melodies: “Ave Maria” and “Silent Night.” Finish with Christmas Plum Pudding andclassics such as “The Christmas Song” and “Silver Bells.” Send guests home with “We Wish You a Merry Christmas.” Reader’s Digest’s new Holiday Signature Series includes these songs on The Joy of Christmas, A Christmas Spectacular, A Home- 2 tablespoons brown sugar 1 teaspoon grated lemon rind 1, teaspoon ground cinnamon 1/4 teaspoon ground cardamom 6 cups dried bread cubes 1 large tart apple, chopped '/. cup apple juice Silent Night Christmas Dreams. Purchase at Fred Meyer, Barnes Directions: 1. Preheat oven to 325 degrees. Place roast rib side down. Cut slits between ribs halfway to backbone and within '/2 inch of edges to make www.bn.com, and enjoy Reader’s Digest exclusive recordings by 2. For stuffing, simmer prunes until tender. Drain. town Christmas Vols. 1 & 2, and & Noble, www.amazon.com and artists ranging from the Royal pockets. Salt and pepper. Coarsely chop prunes; set Philharmonic Orchestra to Lynn aside. or call (800) 269-8783. stir in brown sugar, lemon rind, cinnamon, cardamom. 4, Place bread in bowl. Stir Anderson. For audio clips or a free recipe booklet, visit www.rdmusicnow.com Danish Fruit-Stuffed Pork Roast* 1 pork loin center rib roast (4 pounds), backbone loosened 1/g teaspoon each salt and pepper Stuffing: 1 cup pitted prunes 2/3 cup water 3 tablespoons butter or margarine 1 small yellow onion, chopped 3. Saute onions in butter; in onion mixture, prunes and apple. Drizzle with apple juice; toss lightly. Spoon stuffing into roast pockets. Place remaining stuffing in separate casserole; cover andrefrigerate. 5. Roast rib side downfor 1 3/4 hoursor until internal meat temperature registers 155 degrees. (Cover loosely with foil after 1 hour.) Bake leftover stuffing alongside roast during last 30-40 minutes. 6. Let stand 15 minutes. Serves 8 * Adapted from Reader’s Digest’s Celebration of Christmas.
