Woolridge knows how to celebrate the holiday in style. Below are a few of his favourites.

JIM'S LAMB CHOPS Marinade fresh or thawed lamb chops with Worcestershire Sauce and seasoned salt for one hour before cooking. Put under broiler (about 400 F.). Turn them over, and just before you are ready to take them out, according to your taste, douses with Parmesan cheese. Broil for a few minutes.

"I tell you, it's absolutely fantastic,'' says the Voice of Summer.

Here are a few other dishes that Mr. Woolridge enjoys preparing for his family: CASSAVA PIE 4 pounds Cassava 3/4 pounds soft butter 2 cups sugar 1 tablespoon salt 12 eggs (beaten) 4 to 5 pounds of chicken You can add: 1 teaspoon nutmeg 1 teaspoon vanilla Place Cassava in a dish towel and squeeze out the liquid. Place the Cassava in a bowl. Cream butter and sugar in a larger bowl, add beaten eggs then Cassava.

Mix well.

Filling Simmer until cooked 4 to 5 pounds of chicken with 2 teaspoons of salt, a sprig of thyme and a few stalks of celery. When cooked, cool the chicken. Discard bones and skin. Reserve broth.

You may prefer to use 3 pounds of cooked chicken and 1 pound cooked cubed, lean pork.

Generously grease a deep pan about 11x9x4 inches with shortening. DO NOT USE butter or oil sprays. These cause the pie to brown too quickly.

Place half of the batter in the pan building it up on the sides.

Place meat filling in the pie. Moisten this with about 3/4 cup liquid poured evenly over it. Cover with remaining Cassava mixture and smooth down making a design with a knife.

Bake the pie at 300 degrees F for about 3 hours.

If you notice the pie shrinking from the sides then the pie is cooked.

Remove the pie fro the oven and cool covered with a damp dishtowel and foil.

This will keep the crust from becoming hard.

POUND CAKE 4 cups flour 1 pound butter 2 1/2 cups sugar 2 tablespoons gin 2 tablespoons lemon juice 12 eggs separated 1 teaspoon salt In order for this cake to be a success the butter must be very soft. In a large bowl cream butter and flour. Set aside.

In another bowl beat egg yolks and sugar together. Set aside. Beat eggs whites until they stand in peaks.

Add egg whites to egg yolks and sugar mixture. Stir well. To this mixture add gin, lemon juice and salt. Combine this mixture with the butter and flour mixture. Mix well.

Pour the mixture into 2 well greased loaf pans. Use shortening to grease pans.

Bake at 350 degrees F for about 1 hour. Once baked remove cakes from pans promptly and cool on wire racks.

FRUIT CAKE 2 packages seedless raisins 2 pounds mixed peel 1/2 pound cherries 3 cups black rum Place raisins, mixed peal and cherries into a large bottle. Add 3 cups black rum and allow to stand for one month or longer. Turn the bottle occasionally so that all the fruit will be well soaked with rum.

4 cups flour 1 teaspoon salt 1 pound butter 12 eggs (separated) 2 1/4 cups brown sugar 1/4 teaspoon baking soda 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1 teaspoon essence of almonds, lemon and vanilla In a large bowl cream together butter and flour. Set aside.

In another bowl beat together bowl beat together egg yolks and brown sugar.

Set aside.

In yet another bowl beat egg whites until stiff. Add egg whites to egg yolk and sugar mixture. Add all liquid flavourings and salt. Stir well.

Add this mixture to flour and butter. Stir well. Add spices, baking soda and soaked fruit. Mix to distribute fruit. Pour into 3 greased loaf pans. Bake at 250 degrees F for 2 hours.

Holiday fare: C.V. (Jim) Woolridge puts lamp chops at the top of his Cup Match food favourites