J: Sort of a holiday meal, without the central roast beast. Big pot of bean soup was a good substitute. I would have served salad too, but I had a few last minute cancellations. The soup would be good with french bread, but Beth brought some yummy foccacia which was even better so we had that instead. Today was a rainy day and it was really easy to make all of this in advance, except the green beans, which cook in five minutes anyway. 12 Bean Soup (from _Great Vegetarian Cooking Under Pressure_ by Lorna Sass). Soak 12 Bean mixture Overnight. I bought a bag from the grocery store that contained an assortment of 15 beans. I added black beans and white beans to make 3 cups, doubling the recipe. Saute 4 tsp. minced garlic and 1 coarsely chopped onion in the pressure cooker. Add 10 cups water, beans, and 4 carrots, chopped into 1/2 inch pieces 3 bay leaves 3 Tbsp ground coriander 1 1/2 Tbsp dried mint leaves 4 tsp. ground cumin 1 Tbsp ground caraway 1/2 tsp crushed red pepper Cook over high pressure for 14 minutes. Release pressure and add 1/2 cup chopped fresh parsley, 1/4 cup tomato paste, 4 Tbsp balsamic vinegar, salt and pepper to taste. Maple Glazed Sweet Potatoes and Apples ("Bon Apetite") 3 pounds orange-fleshed sweet potatoes (about 3 very large), peeled, cut crosswise into 1/4 inch thick rounds 1 3/4 pounds tart green apples, peeled, halved, cored, cut into 1/4 inch thick slices 3/4 cup pure maple syrup 1/4 cup apple cider 1/4 cup (1/2 stick) unsalted butter, cut into pieces 1/4 teaspoon salt Preheat oven to 375 deg. F. In 13x9x2-inch glass baking dish, alternate potato and apple slices in rows, packing tightly. Combine remaining ingredients in heavy medium saucepan and bring to boil over high heat. Pour hot syrup over potatoes and apples. Cover dish tightly with foil and bake I hour. Uncover casserole. (Can be prepared 3 hours ahead. Let stand at room temperature, basting occasionaIly with pan juices.) Reduce temperature to 350 deg F. Bake until potatoes and apples are very tender and syrup is reduced to thick glaze, basting occasionaliy, about 45 minutes. Let stand 10 minutes. Cranberry Sauce Put 1 12 oz bag fresh or frozen cranberries in a heavy saucepan. Combine juice of one orange (save rind), 1/2 cup red wine, water to make 1 1/4 cups. Cook berries in liquid until they burst (10 minutes). Add pinch salt 1/2 tsp dry mustard 1/2 tsp. lemon juice pinch ground cloves pinch ground ginger 1 Tbsp finely minced orange rind (orange part only) Simmer until thick. Chill. Green Beans with Dill Steam 2 pounds fresh green beans until they are just tender. Toss with a mixture of 2 Tbsp unsalted butter or margerine, melted, and 1/2 tsp dried dill weed.