[Liz]

Right....thank God for frozen puff pastry.

I made it once....took all day.....all that rolling and chilling.

I made Napoleons.

[Liz]

A nice healthy breakfast for schoolkids rushing out the door---or put one in a lunch box.

BREAKFAST BARS / Makes: 16 chewy chunky bars

PREP Warm can condensed milk.

BATTER Mix 250g rolled oats (not instant), 75g shredded coconut 100g dried cranberries, 125g mixed seeds (pumpkin, sunflower, sesame), 125g natural unsalted peanuts; then add warmed condensed milk; rubber or wooden spatula to fold and distribute ing.

Spread into oiled 9x13" tin; press down w/ spatula (better w/ hands in disposable vinyl gloves); even surface.

Bake 250 deg an hour; remove to counter; cool 15 min; cut four across, four down into 16 chunky bars. Let cool completely.

[Liz]

Classic French Dover Sole Meuniere / 4 Servings

2-12/14 oz Holland Dover Sole, s/p, 2 Tb Flour, 6 Tsp Blended Olive Oil (Not EVO) 8 Tb Unsalted Butter, 4 Lemon halves

METHOD S/p fish. Dust both sides with flour, shake off excess. All visible flesh should be dusted. Heat oil in n/s fry pan.
Add fish, lower the heat slightly and add 3 tb butter. Sauté on moderate heat 6–7 min. Then, carefully turn;
place in 400 deg oven 4-5 min til cooked through. Liftout to server and keep warm. Repeat with second fish.

BUTTER SAUCE Discard frying oil; wipe pan clean. Add rest butter; melt on moderate heat.
When butter is slightly brown, squeeze in lemons, add chp Italian parsley and final seasoning.

SERVE fish w/ warm Butter Sauce, strewn with tiny Italian parsley bouquets, and lemon slices with scalloped edges.