just for kids

december 99

'Tis the season for food and why shouldn't your teen have some friends over one holiday evening? Here we offer a menu for just that evening. Whether it follows a choir practice, tree trimming, finals study group, or it's a dinner for friends home college that brings old friends together to catch up, the meal is easy to prepare and sure to please. Let your teen decorate, set the table, etc. Set a budget and then, let go. Remember, that this is their party and their ideas will be different than yours. I ask our children if they would like our help and offer suggestions only when asked. That way. it is her or his party, not ours. The house rules for this type of party are easy: The teen host is responsible for clean-up afterwards. No booze or any substance known to man or beast that alters the mind is permitted. Parents must be in the home at all times, but not at the party, unless invited to say "hello." He or she who breaks it, pays for it. MENU Pasta with Tomato and Sausage Sauce Caesar-Style Salad Warm Italian Bread Lemon Cheesecake with Fresh Strawberries Pasta with Tomato and Sausage Sauce (makes 16 servings) 2 tablespoons (30 ml) olive oil 4 medium carrots, finely chopped 2 large ribs celery, finely chopped 4 medium onions, finely chopped 2 pounds (960 g) chicken sausage with sun-dried tomatoes or nonfat turkey sausage 1 pound (480 g) fresh mushrooms, wiped clean and sliced thin 1 teaspoon crushed dried rosemary 1 cup (240 ml) low-sodium canned beef broth 1 6-ounce (180 g) can tomato paste 1 1/2 cups (360 ml) water 4 28-ounce (793 g) cans no-salt-added crushed tomatoes 2 pounds ziti 3 cups (360 g) shredded nonfat mozzarella cheese 1/2 cup (40 g) freshly grated Parmesan cheese Preheat oven to 350° F ( 180° C), gas mark 4. Heat the oil in a heavy pot. Add the carrot, celery, and onion. Sauté for 10 minutes over medium low heat until the onion is very soft. Turn the heat up and add the sausage meat and cook, breaking up into bite size pieces, until cooked through. Add the mushrooms and rosemary. Cook for 1 minute. Stir in the beef broth and raise the heat, reducing the liquid by half. Add the tomato paste and water. Bring to a slow simmer and cook 1 hour. Add the tomatoes. Cook ziti to al dente, according to package directions. Drain well, reserving 1 cup of the pasta cooking water. Add the pasta water to the sauce. Toss the pasta with the sauce. In each of two 3-quart or larger casseroles, place 1/6 of the pasta. Top each with 1/2 cup (60 g) of the mozzarella cheese. Repeat these layers twice. Sprinkle each casserole with 1/4 cup (20 g) Parmesan cheese. Cover each casserole with aluminum foil and bake for 40 minutes. Remove the foil and bake another 5 to 10 minutes, or until cheese is melted and browned. Per serving: 406 calories (9% calories from fat), 28 g protein, 4 g total fat (0.9 g saturated fat), 66 g carbohydrates, 5 g dietary fiber, 31 mg cholesterol, 998 mg sodium Diabetic exchanges: 2 very lean protein, 4 1/2 carbohydrate (3 1/2 bread/starch, 3 vegetable) Caesar-Style Salad (makes 16 servings) 2 cups (454 g) plain nonfat yogurt 2 teaspoons (10 ml) anchovy paste 4 teaspoons (20 ml) fresh lemon juice 4 teaspoons (20 ml) balsamic vinegar 4 teaspoons (20 ml) Dijon mustard 2 teaspoons (10 ml) Worcestershire sauce 4 cloves garlic, minced and mashed with 1/2 teaspoon salt 1/2 (40 g) freshly grated Parmesan cheese freshly grated pepper 4 heads romaine lettuce, rinsed, spun dry and broken into bite-size pieces 1/2 cup (80 g) finely chopped red onion In a food processor fitted with a metal blade, blend together yogurt, anchovy paste, lemon juice, vinegar, Dijon mustard, Worcestershire sauce, garlic, 1/4 cup (20 g) of the Parmesan cheese, and pepper to taste. Chill, covered, at least 2 hours and up to 2 days. Place romaine in a large salad bowl. Sprinkle with red onion and remaining 1/4 cup (20 g) Parmesan cheese. Drizzle dressing over the salads. Toss and serve. Per serving: 52 calories (27% calories from fat), 5 g protein, 2 g total fat (0.7 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 4 mg cholesterol, 304 mg sodium Diabetic exchanges: 1/2 lean protein, 1/2 carbohydrate (vegetable) Lemon Cheesecake with Fresh Berries (makes 16 servings) 1/2 tablespoon (7.5 g) margarine 1/3 cup (35 g) graham cracker crumbs 2 cups (450 g) nonfat cottage cheese, drained 14 ounces (400 g) soft tofu, drained 1 cup (236 ml) nonfat yogurt cheese grated zest of 1 lemon 1/4 cup (59ml) fresh lemon juice 1/2 teaspoon (2.5 ml) vanilla extract 2 large egg whites 1/2 cup (118 ml) egg substitute 7 packets sugar substitute that will not break down when heated, or to taste 2 tablespoons (16 g) unbleached all-purpose flour 1 cup (150 g) fresh strawberries 16 perfect strawberries for garnish, cleaned with stems intact Grease the sides and bottom of a 9-inch ( 23cm) springform pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill. Preheat oven to 350° F (180°C), gas mark 4. In a food processor or blender, process cottage cheese and tofu until smooth. Add all other ingredients except the strawberries. Process for 3 minutes until very smooth and light. Pour into prepared springform pan. Place a sheet of aluminum foil on the middle rack of the oven under the springform to protect the oven. Bake for 1 1/2 to 1 3/4 hours, until the filling is set, slightly puffed, and golden brown at the edges. Cool on a wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove the sides of the springform pan. Whirl the cup of strawberries in a food processor to make a puree. Spoon puree over each serving and garnish with one perfect strawberry, sliced to the stem and fanned out. Per serving: 74 calories (17% calories from fat), 8 g protein, 1 g total fat (0.2 g saturated fat), 7 g carbohydrates, 0 dietary fiber, 3 mg cholesterol, 153 mg sodium Diabetic exchanges: 1 very lean protein, 1/2 carbohydrate (bread/starch)