Passover Suggestions Just Right For A Lunch Box

Posted: March 23, 1994

These suggestions for Passover lunches bring a touch of spring to lunch boxes, featuring some of the new products available this year. Combined with plenty of fruit and vegetables, each is fresh, appealing and brimming with good nutrition.

FRESH TOMATO-BASIL SOUP

1 teaspoon cooking oil (such as cottonseed, peanut)

1 scallion, snipped in 1/4-inch lengths with scissors

1 ripe tomato, cut in 8 wedges

1 can (16 ounces) tomatoes with juice

1 tablespoon fresh basil, chopped, or 1 teaspoon dried

2 tablespoons Passover noodles, crumbled

Salt and pepper to taste

In medium saucepan, heat oil over medium heat. Add scallion, tomato; saute 2 to 3 minutes until scallion is wilted. Stir in canned tomatoes and basil; bring to boil. Add noodles, reduce to simmer and cook 5 minutes. Season to taste with salt and pepper. Serve hot. Makes two servings.

MARINATED BROCCOLI SPEARS

4 to 5 frozen broccoli spears, thawed

1/4 cup Passover Italian salad dressing

1 tablespoon red bell pepper, chopped

Place broccoli spears in small dish. Pour dressing over and sprinkle with red peppers. Cover and refrigerate at least 2 hours or overnight. Makes one serving.

BROILED CHICKEN FILET "SANDWICH"

2 teaspoons oil

1 clove garlic, minced

1 boneless chicken breast filet, 4 to 6 ounces

Fresh-ground pepper and salt

1 tablespoon mayonnaise

1/4 teaspoon prepared horseradish

1 Passover "bagel," split

2 slices apple, unpeeled

4 to 5 spinach leaves, washed

Preheat broiler. Combine oil and garlic. Brush chicken filet on both sides with garlic oil. Sprinkle with pepper and salt. Broil under preheated broiler, 4 to 5 minutes each side, until nicely browned and cooked through.

Combine mayonnaise and horseradish; spread on one half of "bagel." Place broiled chicken on top, then apple slices and spinach. Top with remaining ''bagel" half, pressing lightly. Serve hot or cold. Makes one serving.

PEAR POACHED IN PEAR WINE

1 tablespoon sugar

1 tablespoon fresh lemon juice

1/4 cup water

1/4 cup Passover pear dessert wine

1 pear, quartered and core removed

Place sugar, lemon juice and water into small skillet. Heat over medium heat, stirring to dissolve sugar. Stir in pear wine. Cut each pear quarter into 3 wedges and arrange in a layer in wine mixture. Cover and simmer 8 to 10 minutes until pear is slightly tender. Transfer to serving dish. Serve warm or cold. Makes one serving.

RASPBERRY "SHORTCAKE"

1 Passover "doughnut," made according to package directions

2 teaspoons strawberry jam

2 tablespoons softly whipped cream

1/4 cup raspberries

Split "doughnut"; spread both sides thinly with strawberry jam. Spoon whipped cream on one half. Sprinkle raspberries over and top with second half of doughnut. Makes one serving.

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