European Stars And Stripes (Newspaper) - April 24, 1986, Darmstadt, Hesse                                1 quart water 2 eggs clean the sorrel carefully and chop it very Fine. Boil the sorrel with one quart water for 15 minutes. Season with Salt and Pepper. Let it Cool. Beat the eggs and mix them into the cold soup. Chill Well and serve. In Redlach matzoh Ball soup 3 eggs 5 Tablespoons rendered Chicken fat Byz cup water 1 cup matzoh meal 1 Teaspoon Salt 1 quart Chicken Broth separate the eggs. Beat the Whites until they Are stiff. Mix the Yolks water matzoh meal Salt and Chicken fat. Fold in the egg Whites and mix thoroughly. Chill for several hours so the mixture gets hard enough to work with. Bring a Large pot of water to a boil. Form the matzoh into one Inch balls and drop into the boiling water. Simmer one half hour. In a separate pot heat the Broth. Put a couple of matzoh balls and some soup into each bowl. Chopped liver 1 Pound Chicken livers 4 hard boiled eggs 2 medium onions 3 Tablespoons Oil Salt Pepper clean the liver to remove All the veins. Chop and Fry the onions until they Are Glassy. Remove from the pan. Fry the liver in the same pan until it is done. Grind the liver eggs and onions. Add Salt and Pepper to taste. Serve chilled. If you want it to be smooth add a bit of the Oil you cooked the onions in. Be fillet fish fish balls 3 pounds Whitefish Pike and Carp 3 medium onions 2 carrots 1 stalk celery 2 eggs 2 Tablespoons matzoh meal 1 Teaspoon Salt 1/t Teaspoon Pepper have the fish cleaned where you buy it but be sure to keep the Heads. Remove the skin and Bones from the meat. Put the fish Heads skin and Bones into a pot with a Carrot two onions and the celery. Bring to a boil simmer 30 minutes and Strain the Broth into a clean pot. To make the fish balls grind the fish through a meat grinder. Grind the last onion As Well. Mix them with one egg and a Tablespoon of matzoh meal. Season with Salt and Pepper. Add either More egg or matzoh meal so you can get a workable paste. Form the fish into balls and drop them into the boiling fish Broth. Peel slice and add the last Carrot. Simmer 30 minutes. Serve chilled with chopped horseradish. Timmes beef Stew with fruit 2 pounds Stew beef in chunks 2 Tablespoons Tomato paste 1 Tablespoon sugar 2 Large carrots 2 medium potatoes 2 Sweet potatoes 1 cup seedless prunes 1/2 up seedless dried apricots 3 Tablespoons Oil in a Large pot Fry the meat in Oil until it is Brown on All sides. Add the Tomato paste and enough water to cover. Bring to a boil and simmer for one hour. In the meantime Peel and chop the carrots potatoes and Sweet potatoes into chunks. Add them the prunes and the apricots. Return to a boil and simmer 90 minutes. Add water if needed. Season with sugar Salt and Pepper. Roast Chicken 1 five Pound roasting Chicken Salt Pepper paprika rub the Chicken inside and out with Salt and Pepper. Sprinkle the outside with paprika. Preheat your oven to 400 degrees. Put in the Chicken and reduce the temperature to 350 degrees. Roast 20 minutes per Pound. Potato Kugel potato pie 2 pounds potatoes 1 medium onion 1 Carrot 1/2 cup matzoh meal 1 Teaspoon Salt 3 eggs 3 Tablespoons Chicken fat Peel and grate the potatoes onion and Carrot very Fine. Mix in the matzo meal eggs Salt and Chicken fat. Preheat oven to 350 degrees. Put into a greased shallow baking dish and bake until Golden brown90 minutes to two hours. Cut and serve hot. Getting Chicken in shape Learned Early in my career that the secret to Good cooking is treating the simplest dish with the same care lavished on More elaborate preparations. This can be most clearly seen in Homespun roast Chicken which to my taste is among the most succulent meals when done prop Erly. Proper trussing of a Chicken is essential to get the Best re sults from roasting. A Well trussed Chicken holds its shape in the oven and is More attractive when served it is also easier to carve. When a Chicken is trussed securely it Cooks evenly and retains moisture Well. This is especially critical for any stuffed Bird. Kitchen twine and a trussing Needle about 10i/2 inches Long should be used for a three to four Pound Chicken. The Basic tech Nique is As illustrated. _ pm Erre Franey place the Chicken on its Back and tuck the wings under the body. Insert the threaded Needle into one Side of the Tail cavity and push it All the Way through the thigh joint of the opposite leg. Leave some Slack at the incision Point for tying a knot. Run the Needle through the Middle of the Wing passing through the skin of the neck to Pierce the other Wing. Pull the Needle All the Way through until the thread is taut. 0 invert the Chicken pull the legs Back and run the Needle through the thigh joint to the opposite Side of the Tail cavity in effect reversing step 1. Press the legs Down and push the Nee dle through the skin under the breastbone. Pull it out the other Side. Flip the Chicken on its Side pull the twine tightly and tie a double knot. The Chicken is ready for roasting. April 24,1986 stripes Magazine