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December 11-13, 1998

A • ro • ram For
for more
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teens.
please call Jeff Lazar at the Agency for Jewish Education 248.354.1050.

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purring it all on the table at once. Take
turns to get up and serve. This encour-
ages relaxed conversation.
• Wine and dine. Serve a glass of
wine. It's an easy \vay to add elegance to
any meal as well as enhancing taste and
textures.
• When shopping, head for the pro-
duce aisle where you can find an extra-
ordinary variety of peeled, fresh-cut veg-
gies and salad fixin's.
• Keep prepared sauces and condi-
ments on hand. Inexpensive items such
as a jar of chopped garlic will minimize
time and maximize flavor. The same
goes for bottled salad dressings, which
double as instant glazes and perky
sauces.
• Add a homemade element in the
form of a sauce, side dish, salad and/or
dessert. For quick-fix sauces and side
dishes, read on.

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11/27
1998

Fix from page134

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DILL SAUCE (DAIRY)
1/2 cup lo-cal mayonnaise
1/2 cup low fat plain yogurt
2 tablespoons white vinegar
3 tablespoons coarsely snipped fresh
clill
1/2 teaspoon chili powder or to taste
In a bowl, mix mayonnaise,
yogurt, vinegar, dill and chili powder.
Serve at room temperature with
poached salmon or broiled fish. Makes
about 1 1/4 cups.
Nutrients per serving (1 1/2 table-
spoons/serving)
car-
protein - 1 g
calories - 60
bohydrates - 5g
cholesterol - 6mg
fat - 4g
sodium - 1 1 4mg

MUSHROOM SAUCE (MEAT)
1 tablespoon oil
2 cups sliced mushrooms
2 1/2 teaspoons all-purpose flour
3/4 cup chicken bouillon
1/4 cup frozen chopped onions
1 tablespoon currant jelly
1/2 teaspoon lemon pepper
seasoning
1/4 teaspoon dried sage
Qum( Fix on page138