A delicious herb stuffing sparkles the breast of veal and the Currant Wine Sauce is the pe7iect balance. This is truly delicious and a marvelous choice for dinner with family and friends. Veal can be served immediately after baking, but it is a little more difficult to slice. By allowing it to chill, it cuts into the most attractive slices.

1 breast of veal (about 6 to 7 pounds), boned and trimmed of any fat and membranes. (This will yield about 5 pounds, net weight.) Sprinkle with garlic powder on both sides.

2 onions, finely chopped
2 carrots, grated
2 stalks celery, finely chopped
6 cloves garlic, minced
1/2 cup (1 stick) butter

1/2 teaspoon sage flakes
1 package (8 ounces) herb-seasoned stuffing mix
1 can (10 1/2 ounces) chicken broth
salt and pepper to taste

In a skillet, sauté onions, carrots and celery in butter until vegetables are tender. Place vegetables in a bowl and toss with sage and stuffing mix. Mix in only enough chicken broth to make stuffing moist, but not soggy.

Lay veal out flat and place stuffing down the center of the longer side. Pick up the sides to enclose the stuffing, overlapping about 1-inch. Close the seam with metal skewers. Place in a 9xl3-inch baking pan and pour Currant Wine Sauce over the top. Cover pan tightly with foil and bake in a 350° oven for about 2 1/2 hours, or until veal is tender. Allow cooling and then refrigerating.

Remove metal skewers and any trace of fat from the gravy. Slice the veal into 1-inch slices and place in a porcelain baker with the gravy. Cover pan with foil and refrigerate until serving time. Heat in a 350° oven before serving. Serves 8.

Currant Wine Sauce:
1 cup dry white wine
6 tablespoons ketchup
1/3 cup red currant jelly
1 onion, grated
1 can (10 1/2 ounces) chicken broth

In a saucepan, heat together all the ingredients until blended.

This is a delicious fruit salad that can double as a vegetable. It is great to serve with Stuffed Breast of Veal. This is actually very simple to prepare...simmer the fruit in orange juice, add a couple of slices of lemon for balance, and sparkle with a little cinnamon. It can be prepared 1 day earlier, stored in the refrigerator and heated before serving.

2 packages (1 pound, each) mixed dried fruits - a combination of dried apricots, peaches, apples, pears and prunes. (Make certain that the prunes are pitted.)
1 1/2 cups orange juice
2 thin slices of lemon
4 tablespoons cinnamon sugar

In a covered Dutch oven casserole, simmer together dried fruits, orange juice, lemon and cinnamon sugar, until fruits are tender, about 10 minutes.

Can be held at this point, covered, in the refrigerator. Before serving, add a little orange juice if casserole appears dry. Warm over low heat, covered, until heated through. Serve warm, not hot. Serves 8 generously.

3 pounds banana squash (or winter squash), peeled and diced
1/2 cup butter (1 stick), softened
1/2 cup brown sugar
2 eggs
2 teaspoons pumpkin pie spice
1/2 cup ginger snap crumbs
2 tablespoons brown sugar
1/4 cup chopped pecans

Place squash in a spaghetti cooker or steamer or in a colander set over boiling water. Cover pan and steam for 30 minutes or until squash is tender. Drain. Mash squash and beat with butter, sugar, eggs, seasonings and crumbs. Place squash mixture into a 2-quart soufflé dish and sprinkle with sugar and pecans. Bake in a 350° oven for 30 minutes. Serves 8.