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MARC4RET MORSE TOURS

SINCE 1980

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Food

NOW A 3
GENERATION
FAMILY BUSINESS

Making A Cozy
Supper For Two

Margaret Morse with daughter
Wendy and grandchildren
Michael & Robyn.

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Special to The Jewish News

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ooking for two is quicker
and easier than cooking for
a family. Even better, it. may
be tailored to personal taste.
Small quantities mean less time is
needed for preparation and cooking.
Those seasonings and flavorings
sneered at by fussy eaters may be used
with abandon by others while fats and
calories may be trimmed as desired.
For example, to reduce sodium in
your diet, take advantage of the vari-
ety of sodium-reduced versions of
products, such as soy sauce, broth,
tomato juice and
canned tomatoes.
If you don't like
the vegetables called
for in a recipe, sub-
stitute another
favorite vegetable.
To reduce fat
intake, serve fish
that is reasonably
low in fat, such as
flounder, orange
roughy or cod.
If you're con-
cerned about cholesterol, serve fish
such as salmon, tuna and trout.
Though a bit higher in fat, these
contain omega-3 fatty acids for help-
ing to lower blood cholesterol.
For a delicious dessert, try a dollop
of non-dairy frozen dessert or fruit
sorbet.

HOT MULLED CLARET (Pareve)
3/4 c. hot water
1 1/2 T. sugar or to taste
1 cinnamon stick
1/8 t. ground cloves
2 1/4 c. dry red wine
3 T. brandy
4 thin slices orange, unpeeled
In a small saucepan, combine
water, sugar, cinnamon stick and
cloves. Bring to a boil over medium
heat. Reduce heat, cover and simmer
5 minutes. Add the wine and brandy.
Return to simmer. Remove cinnamon
stick. Pour into mugs and garnish
with orange slices. Serves 2.

BASQUE CHICKEN STEW (Meat)
1/2 c. canned stewed tomatoes with
liquid
1/2 c. water
1/2 t. dried oregano
4 to 6 medium garlic cloves, peeled
and halved
2 small potatoes, cut in 1-inch
pieces
2 (about 5 ounces each) boneless,
skinless chicken breasts
1 c. frozen baby onions
12 pitted black olives
Salt and pepper to taste
In a saucepan, mix stewed toma-
toes with water, oregano and garlic.
Add the potatoes. Bring to
boil over medium heat.
Cover and reduce heat to
medium low. Cook for 5
minutes. Cut the chick-
en into 1 1/2-inch
chunks. Add to the
tomato mixture along
with the onions and
olives. Cover and bring
to a simmer. Cook 10
to 15 minutes longer
until chicken and
potatoes are cooked.
(When sharp knife is
inserted, it should come out easily.)
Season to taste with salt and pepper.
Serves 2.

FLOUNDER IN A POUCH WITH
PORTABELLOS AND PEPPERS
(Pareve)
2 flounder fillets, 5-6 ounces each
1 small portobello mushroom, cut
in 1/2-inch pieces
1 small red bell pepper, seeded and
cut in 1/4-inch wide strips
2 t. olive oil
1/2 t. Italian seasoning
1/4 t. lemon-pepper seasoning
Preheat oven to 400 F. Cut 2
pieces aluminum foil, each about 12
inches square. Place one flounder
fillet in center of each square.
Sprinkle with half the mushrooms
and peppers. Drizzle with lt. olive
oil and lightly with half the Italian
seasoning and lemon-pepper season-
ing. Fold aluminum foil over to
make a package and press edges