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fect for sharing. "My favorite dinner
for two is rack of lamb. It's a perfect
entree that's just enough for two peo-
ple," she said. "And it's elegant.
Cornish game hens are also perfect
for two. So are big steaks. So rather
than making huge amounts of food
and downsizing, I make foods that
lend themselves to serving just two."
"I save the standing rib roasts and
beef briskets for larger groups. A veal
brisket, on the other hand, is perfect
for two."
Another solution does exist when it
comes to buying or making too much:
the freezer.
Not everybody, though, is com-
fortable with freezing food. Besides
the problems of freezer burn and the
occasional loss of food texture or
quality, there's the issue of forgetting
about what's stored in the freezer. It's
here that good wrapping and labeling
are essential.
Though Starr is not big into freez-
ing, Sklar and Alexander extol its
virtues. "I always cook 'in case,'" said
Sklar. "In case there's a cold, you have
to have chicken soup in the freezer. I
made stuffed cabbage, and you can't
just make a few pieces of stuffed cab-
bage. I make a lot and freeze in por-
tion sizes. If I don't feel like cooking,
I have it. It's my insurance policy."
What's the biggest thing to
remember when cooking for two? A
resounding answer from these three
cooks: diversity.
Try these cooking-for-two recipes
from three great area cooks:

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TURKEY MEATLOAF

from Harriet Sklar

Here's a recipe I have that's wonder-
ful for meatloaf. I make it with
ground turkey and separate it into
three portions (raw) and freeze
what I don't use. It's inspired
from Mama Leah.

4 pounds ground turkey
1 large onion, finely
minced, sauted slightly in
2 T. oil, and cooled
3 large eggs
1 can (14-ounces)
Rockeach-brand
mushroom
tomato sauce
1/2 can water (use

the sauce can)
3 T generous of ketchup
1 1/2 cups Pepperidge Farm-brand
stuffing, bread crumbs or matza meal

Take all hand jewelry off and wash
your hands well. Mush all ingredients
except stuffing together in a large
bowl and mix until well blended.
Add matza meal and repeat. Divide
the mixture into three loaves.
Freeze what you don't use and
place the one you want in a loaf pan.
Spread a thin layer of ketchup on the
loaf and bake at 350F. for 45 minutes
to one hour. Makes 2-4 servings.

SZECHUAN PEPPERCORN
SALMON

from Faye Starr

2 4-6 ounce pieces of salmon
1 T. brown sugar
1 t. chopped fresh ginger root
1/2 t. minced garlic
2 T. chopped red onion
1-2 t. Szechuan peppercorns (avail-
able at Asian food markets — don't
substitute)
2 T. rice wine vinegar
2 T. sesame oil
2 T. light soy sauce
1 T. dry sherry or white wine
Optional garnish: lemon wedges and
thin sliced cucumber

Heat oven to 400F. Place fillets
(skin side down) in
a baking dish
(with sides).
In food proces-
sor, mix sugar, gin-
ger root, garlic,
onions and
pepper-