European Stars And Stripes (Newspaper) - May 23, 1985, Darmstadt, Hesse                                Of the 6 smaller soup and Garnish the top of the Chicken Stock with a Large Pinch each of finely chopped fresh coriander and fresh to serve and eat the soup place the larger soup bowl in front of each with the smaller bowl containing the hot Chicken Stock on the put the Black vinegar on the each person should pour some or All of the hot Chicken Stock Over the ingredients for the solid ingredients in the soup Are eaten with and any Stock remaining in the larger bowl is eaten with the soup makes 6 note most of the ingredients for this except the noodles and the hot Chicken can be prepared in the soup can be easily assembled whenever the noodles and Chicken Stock Are ready for pot roasted pork 2 pounds Boneless pork or shoulder 6 Large cloves of garlic 1 Teaspoon Salt 1 Teaspoon ground Black Pepper 2 Tablespoons fish sauce Nuoc Mam 3 Tablespoons Peanut Oil 1 cup water 1inch piece of fresh peeled use a Sharp knife to make 8 deep incision in the slice 4 of the garlic cloves into and push them into the incisions in the with a mortar and crush the remaining 2 garlic cloves with the add the Black Pepper and fish rub this mixture Over the outside of the heat the in a Large heavy Over medium Brown the pork on All in the hot add the water and fresh and bring the water to a reduce the heat to cover the pan tightly and Cook the pork for at least 1 or until thoroughly turn the pork 2 or 3 times during add a Little More water if the pork seems to be getting too let the pork then slice it or grind it to use As required in the recipes for Saigon soup and Saigon Saigon Melet note the following recipe serves 1 person As a main or 2 people if it is served with other main such As Saigon the recipe can be doubled or tripled As but you should make Only one Melet at a it is very important to use the Correct size of Skillet for this recipe a Skillet that measures 9 inches in diameter across the filling cup blanched fresh bean cup ground pot roasted 1 Chicken breast half 5 or 6 medium to Large cooked and 2 fresh mushrooms Champignon 1 scallion instructions in recipe for Saigon soup recipe for pot roasted pork Melet 3 eggs 2 Tablespoons water 1 Teaspoon fish sauce Nuoc Mam Teaspoon baking powder 2 Tablespoons Peanut Oil accompaniments Romaine lettuce fresh mint sprigs fresh coriander sprigs Cucumber Carrot salad recipe follows Nuoc Cham recipe follows prepare the filling ingredients Blanch the bean pot roast the steam the Chicken breast half Over boiling water for 20 minutes or charcoal Grill the then discard the skin and Bones and Cut the Chicken meat into Cook and Peel the thinly slice the mushrooms and set All the filling ingredients prepare the in a medium size whisk together Well the fish sauce and baking heat the Oil in a 9inch Skillet Bottom measurement Over High until the Oil is very pour the egg mixture into the and tilt the pan to distribute the eggs evenly Over the Cook Over High heat until the eggs Are about half reduce heat to medium and continue to Cook until the eggs Are almost using 2 Large flip the Melet in the and let it Cook a couple minutes longer until lightly slide the Melet onto a Large dinner immediately Sprinkle the bean sprouts Over half the Sprinkle the ground pork Over the bean Lay the Chicken breast pieces on top of the place the shrimp and fresh mushroom slices on top of and Garnish with the scallion fold the remaining half of the Melet Over the you will now have a Large semicircular Melet containing a thick on a separate serving arrange several leaves of Romaine sprigs of fresh mint and sprigs of fresh coriander to eat As accompaniments to the Saigon Melet should always be accompanied by Nuoc Cham recipe a pungent vietnamese sauce which is spooned lightly Over the Nuoc Cham vietnamese garlic Whilefish sauce note the ingredients for this sauce can be purchased at Oriental food the taste of the sauce will vary according to the Type of red Chile peppers and whether you make the sauce with Lemon or solely with Rice vinegar see note at end of 2 Ripe red Oriental Chile 2 to 3 inches Long or 4 to 6 Small dried red Chile peppers 3 Large cloves of garlic 1 Teaspoon sugar 1 Small Lime or Lemon cup fish sauce Nuoc Man 1 Tablespoon Rice vinegar 1 Tablespoon water chop the Chile using a mortar and grind the peeled garlic and sugar to a Peel and seed the Lime or Lemon removing All the White and grind the Lime or a Small amount at a into the garlic Chile stir in the fish Rice vinegar and makes approximately note you can also make this sauce without the Lime or in that use a total of cup of Rice c Sharon 1985 How a Belle can have her cake and eat it too by miss manners United feature Syndicate dear miss manners As a single lady approaching the age of would like nothing better than a demure retirement from the world of a wedding would be the Ideal but my gentleman of i needs a wee bit More time before he will be willing to offer a our relationship has been progressing for some contrary to the advice i quit i do not believe i need to prod nor seduce nor suggest he make his intentions immediately this is my dilemma through years of dating and i feel i have reached my prime As a i am feeling the urge to retire gracefully at the height of my i have a wide Cross Section of friends and and Many pleasant invitations to a variety of i am most grateful for those that allow me to remain unattached for the my gentleman Friend and i share some friends in but he is not refreshingly a social when i am Many people do not realize that i have a As i do not see a need to qualify my yet i feel some discomfort when i accept a Friendly however tempting the offer of food or it is rare for me to desire a second yet it seems presumptuous to close my engagement Calendar before a ring is on my i am getting ready to Settle but am still not in a position to Rush and lest miss manners fears that i May be left High and there Are several Young gentlemen who Are aware of my respect and would be under consideration should catastrophe please advise me How you would handle this gentle Reader wait just a before miss manners handles your she has to handle one of her which you have just it is letters like charmingly written and serving As an Opportunity to allow miss manners to discuss bits of her pet that give Rise to the ugly suspicion that miss manners writes the letters of inquiry this charge is an insult miss manners would consider it highly not to mention twice As much to invent letters purportedly from As miss manners understands you naturally wish to have and make but not to acquire please keep this distinction in because even respectable married ladies Are allowed to have friends who Are although there will always be Nasty people who suspect that each and every relationship Between a lady and gentleman must be poo on while you Are waiting for your Beau to you Are technically unattached and therefore must find a delicate Way to indicate to prospective beaux that your heart is even though you Are miss manners presumes that a lady like uses the term Beau because she would never allow a term such As Boyfriend to pass her is not going to announce that she is going with whatever or wherever that so you must do it with frequent references to Beauregard thinks let me see if in free that evening i have to Check with Beauregard explaining with a Blush that he is a particular Friend of this both serves As a warning to prospective and leaves you free to declare later that you Are no longer seeing Beauregard or that you cant wait to introduce your friends to your May stripes Magazine