The holiday recipes that follow were developed by the Perdue home economists. You'll find them arranged by date, beginning with January. I've included the sample menus that accompanied the original recipes. My favorite among them is the Fourth of July menu that comes from Frank's family. CHINESE NEW YEAR CELEBRATION IS DO-IT-YOURSELF FEAST

I wonder if any nationality can compete with the
Chinese on the art of eating well. The last Empress of
China, for instance, was known to order 200 dishes prepared
daily. From these, she chose two for dinner.

Even average Chinese families, when they can afford it, serve an array of dishes at meal time. I remember during one Chinese cooking course that I took, the teacher explained the philosophy behind having several$or even many$dishes at each meal. The idea is that the taste buds quickly tire of one taste-sensation and therefore, the meal is more enjoyable if you have many flavors and textures.

At celebrations such as those that welcome the lunar New Year, chicken plays an important role. Chicken represents renewal and rebirth, so it often appears in several different dishes. In China, the Oven Stuffer Roaster included here would be served complete with head and feet to symbolize completeness — but my husband isn't selling them that way right now, so I'm not going to be completely authentic! Other symbolic foods include oysters to represent good fortune, fish to symbolize plenty, and mein (noodles) to represent long life.

I don't really expect you to make all these dishes from scratch, so how about getting some of them canned or frozen from your supermarket?

CHINESE NEW YEAR FEAST Cold Platter of Prepared Meat and Fish (Abalone, Smoked Fish, Smoked Ham) Boiled Rice Oysters Egg Rolls Won Ton Soup *Stir Fry in Noodle Basket *Poached Soy Roaster *New Year Low Mein *Peking Cornish Hens with Scallion Sauce *Stir-Fried Vegetables over Chow Mein Noodles *Recipe follows POACHED SOY ROASTERServes 8-10 1 whole roaster 10 cups water 3 cups dark soy sauce 1 cup dry sherry 2 tablespoons sugar 1-1/2 teaspoons five-spice powder 4 slices peeled, fresh gingerroot Shredded cabbage (optional) Carrot curls (optional) Hot pepper flowers (optional) Remove giblets; set aside. Remove and discard fat from cavity. Tie legs together and fold wings back. In 8-quart kettle or Dutch oven, place roaster, breast-side down; add giblets and next 6 ingredients. Over high heat, bring to a boil. Reduce heat to low and cover; simmer 30 minutes. Uncover and turn roaster over gently, being careful not to tear skin. Over high heat, return to a boil; cover and simmer over low heat for another 30 minutes or until leg joint moves easily and juices run clear with no hint of pink when thigh is pierced. Remove roaster and cool slightly; cut into small pieces. Serve hot, at room temperature or chilled, arranging on a bed of cabbage and garnishing with carrot curls and hot pepper flowers. Soy sauce mixture may be boiled and then passed as a dipping sauce. Note: Sauce mixture can be used over and over again. Skim off fat; refrigerate up to a week or freeze several months. Bring to a boil before reusing. STIR-FRY IN A NOODLE BASKETServes 8-10 1 boneless roaster breast, cut into 1/2-inch cubes (about 4 cups) 6 tablespoons soy sauce, divided 2 tablespoons dry sherry 2 tablespoons cornstarch, divided 4 scallions, cut into 1/2-inch slices (3/4 cup) 2 teaspoons minced fresh gingerroot 2 cloves garlic, minced 3 tablespoons cider vinegar 2 teaspoons sugar 2 teaspoons Chinese sesame oil 1/4 teaspoon Cayenne pepper 5 tablespoons vegetable oil, divided 3 cups broccoli flowerets (1 small bunch), blanched 1 1/2 cups sliced carrots (about 3), blanched 3/4 cup sliced water chestnuts 1 can (8-ounces) straw mushrooms, drained, or 1 can (8- ounces) whole button mushrooms, drained 1/2 cup dry roasted cashew nuts NOODLE BASKET (recipe follows) In large bowl, combine breast cubes, 2 tablespoons soy sauce, sherry, and 1 tablespoon cornstarch; toss until well mixed and set aside. On small plate, combine scallions, ginger and garlic; set aside. In small bowl, mix well remaining 4 tablespoons soy sauce, 1 tablespoon cornstarch, vinegar, sugar, sesame oil, and Cayenne; set aside. In a wok or large, heavy skillet over high heat, heat 3 tablespoons oil until hot, but not smoking. Add breast cubes and cook, stirring quickly and frequently (stir-fry), 3 minutes. Remove breast cubes with slotted spoon. Add remaining 2 tablespoons oil to skillet and heat. Add onions, ginger and garlic; stir-fry about 30 seconds. Add broccoli, carrots, water chestnuts, mushrooms, and cooked breast cubes; stir-fry 2 minutes longer. Pour soy sauce mixture into skillet and cook 1 minute longer or until slightly thickened. Stir in cashews. Serve hot in noodle basket. Note: Dish may be made up to 1-1/2 hours ahead, but do not add cashews; add just before serving. Place mixture in oven-to-table serving dish; partially cover and reheat in preheated 3250F oven for 20 minutes. Or reheat in top of double boiler over hot water for 15 minutes, stirring occasionally.

PHOTO: Unusual presentation of chineese food in noodle basket NOODLE BASKET 1 package (8-ounces) spaghetti Oil for deep frying Cook spaghetti as package directs. Run cooked spaghetti under cold water; drain. Gently toss spaghetti with a little oil. Over index fingers, fold five or six spaghetti strands in half. Drape folded spaghetti over edge of 7- x 3-1/2-inch sieve, so that loops fall to outside of sieve and ends into center. Continue to place folded spaghetti (5 to 6 strands at a time) around edge of sieve. Intertwine ends of spaghetti in center to form a woven pattern that will make the noodle basket stronger and prevent spaghetti from separating during frying. Extra spaghetti can be added in center of sieve to reinforce pattern. When basket is complete, place another sieve on top to hold in place. In large saucepan, pour enough oil to cover sieve; over medium-high heat, heat to 375oF or until a small piece of spaghetti sizzles and turns golden when placed in oil. Submerge sieves, with spaghetti between, and deep-fry until noodle basket is lightly browned; remove and drain on paper towels. Makes 1 large basket or 3 small baskets (4 x 2-1/4) Note: To make smaller baskets, drape spaghetti over a sieve measuring 4 x 2-1/4-inches; repeat for 3 baskets. NEW YEAR LO MEINServes 8-10 water 5 tablespoons soy sauce, divided 3 tablespoons cornstarch, divided 4 roaster boneless thigh cutlets, cut into thin slices or strips 2 teaspoons Chinese sesame oil 1 teaspoon sugar 5 tablespoons vegetable oil, divided 1 cup chopped scallions (4-5) 2 cloves garlic, minced 3 cups sliced celery cabbage (1/4 medium head) 2 cups sliced celery (3 ribs) 2 cups carrots cut in julienne strips (3), blanched 2 cups sliced mushrooms (1/2 pound) 1 cup snow peas, trimmed, cut into 1-inch pieces 3 cups bean sprouts 3/4 cup sliced water chestnuts 3/4 cup bamboo shoots cut in julienne strips 1/2 pound fine egg noodles or thin spaghetti broken into fourths, cooked, rinsed and drained In medium-sized bowl, combine 2 tablespoons water, 2 tablespoons soy sauce and 1 tablespoon cornstarch. Add thigh pieces and toss until well coated; set aside. In small bowl, mix well 2/3 cup water, remaining 3 tablespoons soy sauce, remaining 2 tablespoons cornstarch, sesame oil, and sugar; set aside. In large skillet or wok over medium-high heat, heat 2 tablespoons oil until hot but not smoking. Add thigh mixture; stir-fry over high heat 3 minutes. Remove thigh meat with slotted spoon; set aside. Heat remaining 3 tablespoons oil in skillet. Add scallions and garlic; stir-fry about 30 seconds. Add celery cabbage, celery, carrots, mushrooms, and snow peas; stir-fry over medium heat 5 minutes or until vegetables are tender-crisp. (Add 1-2 tablespoons water, if needed). Add bean sprouts, water chestnuts and bamboo shoots; stir-fry 2 minutes. Stir in thigh meat and spaghetti. Add cornstarch mixture and cook until sauce has thickened. Serve immediately. PHOTO: Create a meal in the Chinese tradition with fresh Cornish hens Peking-style, served with stir-fried vegetables PEKING CORNISH HENS WITH SCALLION SAUCEServes 4 4 fresh Cornish game hens 6 cups water 1/4 cup honey 4-1/4-inch-thick slices fresh ginger 4 skewers (approximately 8-inches long) Remove giblets. Pat hens dry. Bring water to a boil in large saucepan. When boiling, add honey and stir. One at a time, lower each bird into honey bath, quickly turning it completely over to evenly coat with liquid. Immediately remove and place a slice of ginger in each bird. Let hens dry on metal rack for 10 minutes. Place in roasting pan with wings folded back. Push tail into body cavity, then run skewer through meaty part of drumsticks underneath bone, skewering the tail. (If wood skewers are used, cover ends with foil to prevent burning.) Cook in preheated 350F oven for 1 hour until tender. Combine sauce ingredients and serve with hens. SCALLION SAUCE 1/2 cup soy sauce 2 tablespoons dry sherry 2 tablespoons fresh orange juice 1 teaspoon grated orange rind 1 teaspoon sugar 2 scallions thinly sliced Stir-frying is a classic Chinese cooking technique in which food is quickly cooked over high heat to retain flavor and crispness. In a wok or skillet, saute chopped broccoli, green beans, celery and bean sprouts in a small amount of peanut oil for about 5 minutes, stirring frequently. Flavor with soy sauce and serve. STIR-FRIED VEGETABLESServes 4 1/2 cup bias-cut bite-size carrot pieces 1/2 cup broccoli flowerets 1/2 cup bias-cut green beans 1/2 cup celery thinly sliced at an angle 1/2 cup snow peas 2-3 tablespoons peanut oil 1 clove garlic peeled and lightly crushed (optional) 1-1/4-inch thick slice fresh ginger (optional) Soy sauce to taste In a saucepan bring 1 quart of water to a boil, add carrots, and cook for 2 minutes. Drain and rinse under cold running water, then pat dry with paper towels. To a heated wok or iron skillet add 2 tablespoons peanut oil and optional garlic and ginger. When oil is hot, add well dried carrots and saute for 2 minutes. Quickly remove carrots with a slotted spoon and arrange on a serving platter, then continue in the same manner cooking the broccoli and green beans, each for 2 minutes and the celery and snowpeas each for 1 minute. Add more oil as necessary and remove garlic and ginger if they start to burn. When all of the vegetables have been arranged, sprinkle lightly with soy sauce and serve immediately. ELEGANT DINNER FOR TWO PHOTO CAPTION: On Valentine's Day, show your loved one you care by serving Cornish Hens Sheherezade and Tender-Hearts Salad.

There's a hearts and Valentines connection today that Great Grandmother never considered. Given what we now know about diet and heart disease, it's more true than ever that the way to a man's heart really is through his stomach.

In the case of my husband, I think it's certainly true. To be honest, Frank is not what you'd call a heavy duty romantic. On Valentines Day he does give me roses, but I've wondered if the flowers appear because his secretary, Elaine Barnes, puts him up to it. I also get a wonderfully romantic Valentine's card, but for all I know Elaine may choose it for him. In my heart of hearts, I think he enjoys Valentine's Day, but is more turned on by the health aspect of the menu that follows than with any flowers or valentines.

February has been celebrated as National Heart Month since 1962. What better time than February to pamper a loved one's heart — or your own — than the season for lovers? Here's a special February 14 dinner for your Valentine, one with an elegant menu for two that encourages love, devotion and good health.