A Neat Thing to Do for Mom

Attention moms! If you have school-age children, glance through this column, then cut it out and hand it to them. You may have to help with the grocery shopping, but this is going to be their project--a labor of love in the form of a special Mother’s Day lunch or dinner, with as little mess as possible for you.

A few basic skills are needed: reading directions, operating a microwave, opening cans, using a knife, cutting with scissors, peeling carrots and tying a bow. We know that most 5-year-olds can handle the last three, because Marcia’s daughter does these on a regular basis. The first four will require a 9-year-old or older, or a willing dad to assist.

Now to the kids: Microwave ovens are perfectly safe for older children (9 and up). Just remember to use a glass measure with a handle for the raspberry sauce. The handle won’t get hot. The instructions say that you put the fish packets on a pie plate or microwave-proof dinner plate. “Microwave-proof” means that the dish does not have any metal trim and will not get hot when placed in the microwave with no food on it and turned on for 1 minute on HIGH (100% power).

Also, when it’s time to wash the vegetables, have your dad or mom show you how to do that so there isn’t water everywhere.

CRUDITES WITH DIP

2 medium carrots, peeled and cut into matchsticks

1/2 medium cauliflower, washed, bottom trimmed and discarded, remainder cut into florets

1 green or sweet red pepper, washed, cut in half with stem and seeds removed, then cut into strips

1 jar ranch, blue-cheese or mayonnaise-type dressing

Place carrots, cauliflower and pepper on serving plate. Pour out enough dressing for dipping in medium bowl. Makes 4 servings.

FISH DINNER IN BAG

4 (4-ounce) flounder or sole fillets

1/4 cup lemon juice, squeezed from 2 lemons

4 teaspoons washed and chopped fresh mint leaves, plus 8 or 12 whole leaves

4 small tomatoes, washed and cut into about 1/4-inch slices

8 fresh mushrooms, wiped off with damp cloth, ends cut off, then thinly sliced

4 green onions, washed, ends cut off, then thinly sliced

4 (12-inch) ribbons

Cut 4 (12-inch) squares of parchment paper. Wax paper may be substituted, but cut 8 squares so each fish package will have 2 pieces of wax paper, which is not as thick as parchment paper.

Place 1 fish fillet in center of each square of paper. Turn thinner edges of fillets under middle, as you would make 2 folds in letter. Sprinkle tops with lemon juice and chopped mint. Arrange 1 sliced tomato and 2 sliced mushrooms on top of each fillet, overlapping them. Sprinkle with green onions and top with whole mint leaves. Pull edges of each paper square together up over fish and tie with ribbon.

Place packets, with 1 inch space between them, on 10-inch pie plate or microwave-proof dinner plate. Place plate with fish in oven and microwave on HIGH (100% power) 6 to 8 minutes, turning plate after 3 minutes. To test for doneness, open 1 packet to see if fish is very white and press fish to see if it flakes. If not done, microwave 1 to 2 minutes more on HIGH.

Serve each person 1 fish packet and let them eat out of it to take advantage of all juices. Makes 4 servings.

Each serving contains about:

104 calories; 79 mg sodium; 43 mg cholesterol; 1 gram fat; 5 grams carbohydrates; 18 grams protein; 0.6 gram fiber.

PEACH MELBA

1 (16-ounce) can peach halves, packed in fruit juice

1 cup raspberry preserves

1 teaspoon vanilla, optional

4 scoops vanilla ice cream or frozen yogurt

Drain peach halves, reserving 2 tablespoons juice. Place 4 peach halves, cut side up, on individual dessert plates.

To make sauce, combine reserved juice, raspberry preserves and vanilla in 4-cup glass measure with handle. Microwave on HIGH (100% power) 2 1/2 to 3 minutes or until jam is melted, stirring once. Top each peach half with scoop of ice cream and 2 tablespoons raspberry sauce and serve. Makes 4 servings.

Each serving contains about:

369 calories; 45 mg sodium; 15 mg cholesterol; 4 grams fat; 87 grams carbohydrates; 2 grams protein; 1.1 grams fiber.