MARITIME 



MORSELS 



spend time with your children and 

 introduce them to math concepts such as 

 measurement, time and fractions. And 

 learning to cook is another way that 

 parents can boost a child's self- 

 confidence and self-reliance later in life. 



Following are three easy seafood 

 recipes that you can cook alone or with 

 your child's assistance. 



Tuna Melt Muffins 



• 1 can (6 1/2 oz.) water-packed tuna* 



• 1/4 cup reduced-calorie mayonnaise 



• 1/4 teaspoon Dijon mustard 



• 1/4 cup finely chopped celery 



• 2 tablespoons dill pickle cubes 



• 1/4 cup grated cheddar or mozzarella 

 cheese 



• 4 English muffins, split and toasted 



In a medium bowl, combine tuna, 

 mayonnaise, mustard, celery and 

 pickles. Spoon tuna mixture onto muffin 

 halves and top with cheese. Place on a 

 paper towel on microwave-safe plate. 

 Microwave on high until cheese is 

 melted, about 35 to 45 seconds. Makes 

 four open-faced sandwiches. 



* Crabmeat can be substituted for 

 the tuna in this sandwich. 



Flounder in Foil 



• 4 skinless flounder fillets 



• 3 tablespoons melted margarine 



• 1/4 cup lemon juice 



• 2 tablespoons chopped parsley 

 (or 2 teaspoons dried dill, basil 

 or oregano) 



• freshly ground black pepper 



• 1 small onion sliced and separated 

 into rings (optional) 



Place each fillet in the center of a 

 12-inch square of aluminum foil. In a 

 small bowl, mix margarine and lemon 

 juice. Pour a portion of the mixture over 

 each fillet. Sprinkle with chopped 

 parsley (or other herb) and season with 

 pepper. If your children like onion, top 



flounder with onion rings. Place another 

 1 2-inch square of foil over the fish. 

 Make packets by rolling up foil on each 

 side. Place in a 400-degree oven and 

 bake for 15 to 20 minutes, or until fish 

 flakes easily with a fork. Serves 4. 



Fisher's Spaghetti 



• 1 small onion, chopped 



• 1/4 cup chopped green pepper 



• 1 clove garlic, minced 



• 3 tablespoons olive oil 



• 1 can (28 oz.) diced tomatoes, 

 undrained 



• I can (8 oz.) tomato sauce 



• 1 teaspoon basil 



• 1 teaspoon marjoram 



• 1 teaspoon thyme 



• 1 teaspoon oregano 



• 2 bay leaves 



• 1/4 teaspoon pepper 



• 1 teaspoon sugar 



• 1 pound shrimp, peeled* 



• 8 cups water 



• 1 box (16 oz.) spaghetti 



In a pot over medium heat, saute 

 onion, green pepper and garlic in 2 

 tablespoons olive oil until onion is clear 

 and translucent, about 5 minutes. Add 

 tomatoes, tomato sauce, basil, marjo- 

 ram, thyme, oregano, bay leaves, pepper 

 and sugar. Simmer for 25 minutes, 

 stirring occasionally. 



While sauce simmers, fill a large 

 pot with 8 cups of water. Add 1 

 tablespoon olive oil. Bring to a boil and 

 add spaghetti. Reduce heat and gently 

 simmer for 8 to 10 minutes, until 

 spaghetti is tender. Drain in a colander. 



As spaghetti cooks, add shrimp to 

 sauce. Cook another 3 to 5 minutes, 

 until shrimp turn opaque. (Do not 

 overcook shrimp because they will 

 become tough.) Remove and discard 

 bay leaves. Pour sauce over hot 

 spaghetti. Serves 6. 



* 1 pound of mild-flavored skinless, 

 boneless, cubed fish fillets or 1 can of 

 minced clams can be substituted. □ 



COASTWATCH 31 



