• Spinach and Mushroom Salad
• Green Beans Almondine
• Rice Pilaf
• Baked Spiral Ham
• Lobster Newburg*
• Puff Pastry Shells
• Vanilla Ice Cream with Green Crème de Menthe

Spinach and Mushroom Salad:
Toss fresh baby spinach with sliced fresh mushrooms. Garnish with hard-boiled egg wedges and croutons and serve with a light vinaigrette.

Green Beans Almondine:
Use the frozen whole green beans and steam until crisp-tender, toss with toasted almond slices.

Rice Pilaf:
Any packaged variety will do, but the boil-in-bag type is easiest and stays very moist.

Baked Spiral Ham:
Pre-cooked and pre-sliced, it doesn't get much easier than that. Simply heat according to package directions and use the glaze mix included with most hams. A nice accompaniment is mustard-pickle. Slice sweet gerkins and mix with prepared mustard.

Lobster Newburg:

• 1-2 pounds cooked lobster meat
• 1 stick butter
• 1 teaspoon paprika
• 1 cup cooking sherry
• 4 tablespoons flour
• 4 cups light cream
• 4 egg yolks

In double boiler over medium heat, melt butter. Add sherry, paprika, and lobster meat and cook for 1-2 minutes. While stirring, slowly sprinkle in flour and reduce heat to medium-low. In separate bowl, beat together egg yolks and cream. Add to lobster mixture and fold until thickened and smooth (mixture should be thick but not pasty). Transfer to chafing dish to serve. Serve over puff-pastry shells.

Puff Pastry Shells:
Ready-made and in your grocers freezer.

Vanilla Ice Cream with Green Crème de Menthe:
Simply drizzle the liquor over a dish of ice cream. For a more festive presentation, arrange scoops of ice cream (on a freezer proof platter) to form a pyramid. To get a Christmas tree effect, when ready to serve, drizzle with crème de menthe and garnish with red and green maraschino cherries.