CASA-ROLLS, A POPULAR place to pick up entrees for your dinner, for a sick friend or new parents, will have a holiday tasting from 11 a.m. to 2 p.m. Saturday.

The menu will include tastes of chicken and dressing casserole, sweet potato soufflé with pecan praline, corn pudding, spinach gratin, pineapple casserole, creamed pearl onions and pureed butternut squash bake, to name a few. They’re all made from scratch and would be perfect for your holiday table to save you time in the kitchen.

The tasting will be held at no charge at both locations: 3902 Hixson Pike and 1414 Jenkins Road. Order forms and the complete menu will be available.

DO YOU HAVE a child with food allergies? If so, I’d like to talk to you for an upcoming story. It seems that more children than ever are allergic to nuts and other foods. Call me at 757-6285.

NEW ON THE MARKET: Sargento’s new line of limited-edition cheeses is amazing. Never before have I seen a cheese company come out with such a variety. When most stick with Swiss, cheddar, Monterey Jack and mozzarella, Sargento has added white cheddar, Wisconsin extra-sharp cheddar and more. I’ve tasted the white cheddar and will tell you that it has a very good, strong flavor. It comes sliced and ready for your sandwich. The limited-edition line won’t be around long — most likely through winter, though. So get some while you can.

WHEN A PRESS KIT from Microplane, maker of numerous graters and zesters, came my way packed with some remarkable-sounding recipes, I began thinking how invaluable a good grater/zester can be. In fact, it’s one of the best tools in my kitchen. I use it for cheeses, fruits, chocolates — anything that needs a fine grating.

Here’s a simple recipe from Microplane that would be good for your holiday gatherings. Especially nice is the fact that the filling can be made up to two days in advance.

Cheese Delight

1/2 pound Gruyere cheese, finely grated

1/2 pound Swiss cheese, finely grated

1 tablespoon dry white sherry

1/4 cup plain yogurt

1 bunch green onions, minced

2 cloves garlic, minced

1 lemon, finely zested

16 large mushrooms

1/4 cup minced red onion

1/4 cup minced fresh parsley

In a large bowl, combine the cheeses, sherry, yogurt, green onion, garlic and lemon zest. Mix well, cover and refrigerate for 1 hour, overnight or up to two days. When ready to use, preheat broiler and stuff in mushrooms. Combine the red onion and parsley in a small bowl and sprinkle on top. Broil until bubbly and golden brown. Makes 8 servings (2 mushrooms each).