European Stars and Stripes (Newspaper) - February 12, 1969, Darmstadt, Hesse                                Wednesday february 12, 1969 the stars and stripes Page 17  at Tokyo s China House restaurant the chef Saton the c rations and pondered for a few Days. Then he ran to his stove and created three variations forthe i Field food. Ham and chinese cabbage soup 5 cups Ehleben Broth 4 or 5 leaves of chinese1 can of Ham cabbage or lettuce 1 Pinch of Pepper put Broth in a Kettle and bring to a simmer. Chop the cabbage or lettuce into pieces and boil in water until tender. Slice Ham about one Quarter Inch thick. Put cabbage and sliced Ham into Chicken Broth add Salt and Pepper and let simmer for 15 minutes betwee fire fights before serving. Beefsteak with Broccoli 2 Large stems of Broccoli map cornstarch1 Green onion 1 each Pinch of Salt and 1 can beef Steak pepper2 Tbs. Of vegetable Oil chop stems of Broccoli and onion into bits and Fry i vegetable Oil for a few minutes. Roll the Beefsteak in cornstarch slice it into Small pieces then Fry it in theol with the Broccoli and onions until the Steak is Brown. Serve promptly. Turkey loaf on Toast 2 slices of Toast 1 each Pinch of Salt and1 can of Turkey loaf Pepper mince the Turkey loaf and spread liberally on . At China House manager probes rations with chopsticks As he ponders problem. Figuring this was enough chinese Type cooking a reporters armed themselves with a by unit of Ham and headed for the Tokyo Hilton where sos on the menu is in French and costs $5 a serving. The Hilton chef seized the is and headed for the sideboard deep Fried breaded Ham 1 cup of bread or Cracker 1 can of Ham crumbs 1 each Pinch of Salt and 4 cups of vegetable Oil Pepper slice the Ham into Quarter Inch slices clean Oil from Bayonet first or Ham will be too Greasy and Roll in the bread or Cracker crumbs. Put Oil in a deep Fryer borrow one from the officers mess and heat to 4m degrees about Normal noon temperature in Vietnam put Ham in the deep Fry until Golden Brown and Salt and Pepper and serve. Iwao Hayakawa assistant chef at Hilton hotel shows results of his Handiwork. Two recipes with an indonesian flavor were picked up at Tokyo s popular Bangawan Solo indonesian restaurant Beefsteak or Sambel Goring a aging 1 can of Beefsteak 1 tomato1 medium sized onion 1 Green Pepper 1 Pinch of Ginger Salt and sugar chop onion Tomato and Green Pepper and Fry together with Ginger at Low heat until the peppers Are soft. Add meat and Salt and sugar to taste. Mix and serve. Turkey Curry or rare Ajam 1 can of boned Turkey 1 medium sized boiled1 Pinch of Ginger potato diced 1 Clove of garlic v4 cup milk1 tsp. Of Curry Salt and Pepper to taste mix All ingredients Fry a few minutes and serve. If too hot Well Kare a Jam Kimono Clad Anne Dinken Tokyo s yiddish mama san turns pack of is into another specially. Antonio s italian restaurant was is s or Fand Antonio himself whipped up a dish with a can of is that Mado us homesick for the old country Ham and tomatoes Itaf Jano 1 can hair2 tomatoes garlic Salt and a inf r to taste 1 sprig of Parsley chop the Ham into Small pieces and Dice the a  the Ham until hot. Then add the Karlin. Salt Pepper and tomatoes. C x k for 30 minutes my  All your italian friends. Ham and tomatoes Italiano was master piece created by Antonio Cancemi. Anne Dinken Tokyo s yiddish mama san. Donne her Kosher Kimono stepped into her restaurant Kosher s Kitchen and grabbed a a ration pack Chicken hamburgers 1 can of Chicken 1 medium sized onion suit and Pepper to taste sliced Drain Oil from the can of Chicken mince Chicken mix in the chopped onion and form it into patties not paddies As in Rice and mud Over your head add Salt and Pepper and Pui patties into frying pan. Cook until Golden Brown and serve. The kanto civilian club chef at Tachikawa a Japan said he was an old a ration hand and grabbed for his spice rack. Beefsteak with Mustard 1 can of Beefsteak dash of a Inomoto sea i tsp. Mustard sorting if available Pepper and garlic to i tsp. Chopped onion taste Combine All ingredients except the onion and bookover nigh heat until the liquid begins to Bubble then reduce the heat and simmer for about three  the onions and keep simmering for another two minutes and serve. Before each meal it might be Wise to remember the soldiers Grace god bless these is a gourmet s Delight with this to eat no wonder we