European Stars And Stripes (Newspaper) - July 11, 1986, Darmstadt, Hesse                                I is Tutti Frutti i pounds Ripe strawberries preferably uns prayed with poisonous chemicals 6 i pounds sugar 1i fifths approximately Good Quality Brandy or rum t i pounds diced pineapple or three Quarter pounds each diced pineapple and Orange meat tree of skin membrane and seeds i pounds uns prayed Sweet or sour cherries or plums or a mixture to pounds peeled sliced peaches or apricots or a mixture 1. Pounds uns prayed raspberries or three Quarter Pound raspberries and three Quarter Pound gooseberries currants or Melon balls Honeydew or Cantaloupe not Watermelon 1 wipe do not Wash strawberries gently if necessary to remove Sand halve enough to equal i cup Combine with remaining whole strawberries and i pounds sugar and sir Well cover the bowl with plastic wrap and allow to sit overnight at room temperature. 2 make sure Crock plate and lid Are very clean then rinse each twice with boiling water and let Drain dry 3 pour 1 bottle of liquor into Crock and stir in Strawberry mixture set the plate on top of berries to hold them under the liquid cover Crock and set in a Cool place 45 to 55 degrees if circumstances demand refrigerate Crock for hottest part of summer. 4 stir each Day until sugar dissolves removing and replacing plate each time. Set aside for at least one week not More than three. 5 Combine pineapple with 1 i pounds sugar stir Well cover with plastic wrap and allow to sit overnight. Remove plate from Crock stir in pineapple mixture and Check liquid level in should come at least a Inch higher than the weighted fruit add liquor if necessary. Replace place cover Crock and store 6. Stir each Day until sugar dissolves removing and replacing the plate each time. Set aside for at least one week not More than three. 7 do not pit cherries prick each several times with a Needle. Halve or Quarter plums and remove pits. Combine fruit with 1 v pounds of sugar and repeat Steps 5 and 6. 8 using peaches and 1 Pound sugar repeal Steps 5 and 6 9. Do not Wash raspberries. Tip and Tail gooseberries prick currants with a Needle. Combine iral with 1 Pound of sugar let sit overnight then add to Crock As before be sure liquid level is at least 1 i inches above fruit when All sugar has dissolved remove plate and replace with a floating layer of plastic wrap cover Crock place it in its Cool storage area and allow Tutti Frutti to mature undisturbed four to six weeks yield approximately t Gallons sating that craving for Corn by Pierre Franey new York times t was not until i arrived in this country several decades ago that i discovered the delights of whole kernels of Corn either on or off the cob when i was a child in France Corn was Seldom if Ever in vegetable markets although Many acres were devoted to raising Corn it was the Large Kernel variety grown for livestock feed. In France today fresh Corn is served at Home although rarely in restaurants. Now that i have become wholly accustomed to Corn on the cob. There Are times especially now at the beginning of the season when i actually crave it. Corn on the cob is an essential for the clambakes i enjoy staging with family and friends on the Beach behind my House just the other Day i spotted ears of Corn recently harvested at a Long Island farm. I carried some Home for a meal destined to feature veal chops As the main course. I decided on a different approach chops topped Wilh hastily pickled Corn kernels in a Mustard and White wine sauce. The finished dish received great approval by the diners at my table. I chose one Lnch thick veal chops which Are easy to Cook because they May be served either Pink in the Center or cooked through. But avoid overcooking them because the meat becomes dry and chewy a great waste of meat and Money. The total cooking time for the chops was less than 25 minutes. As an accompaniment i served fresh locally harvested Green Beans and tomatoes now hearing the height of Good color and flavor. The vegetables were cooked with a Little Olive Oil. A touch of garlic and that most sweetly perfumed fresh Herb of summer swell Basil. Veal chops with fresh Corn 4 loin veal chops each about 1 Inch thick and with a total weight of about 3 pounds Salt to taste if desired freshly ground Pepper to taste 2 to 4 ears com on the cob husked4 cup White vinegar cup flour 2 Tablespoons Corn Peanut or vegetable Oil 2 Tablespoons butter 3 Tablespoons finely chopped shallots to cup dry White wine i cup fresh or canned Chicken Broth /4 cup heavy Cream 1 Teaspoon Dijon style Mustard. 1. Sprinkle the chops on both sides with Salt and Pepper. Set aside. 2. Cut the kernels of com from the cobs. There should be about 1 cup. Put in a bowl and add the vinegar. Set aside until ready to use. Stir occasionally. 3. Coat the chops on both sides with flour and shake off excess. 4. Heat the Oil and Buffer in a heavy Skillet Large enough to hold the chops in one layer. When it is quite hot add the chops and Cook 10 minutes until nicely browned on one Side. Turn the chops and Cook about 12 minutes longer. Transfer to a warm Platter. 5. Meanwhile Drain the Corn. 6. Drain the Oil from the Skillet in which the chops cooked. Add the shallots to the Skillet. Cook briefly stirring and add the Corn and wine stirring. Add any liquid thai May have accumulated around the chops. Add the Chicken Broth and bring to a boil. Cook about 30 seconds 7. Add the Cream and Mustard and stir to blend. Add Salt and Pepper. Cook about 30 seconds and pour the sauce Over the chops. Yield 4 Servings. Green Beans with tomatoes i Pound red Ripe tomatoes cores removed a Pound fresh Green Beans trimmed 3 Tablespoons Olive Oil 2 Teaspoons finely minced garlic Salt to taste in desired freshly ground Pepper to taste 2 Tablespoons finely chopped fresh Basil. 1. Rinse the tomatoes Well and Drain. 2. Cut the tomatoes crosswise in half. Press away the seeds with the fingers. Cut the tomatoes into / Inch cubes. There should be about 1 cup. 3. Bring water to a boil in the Bottom of a Steamer. Put the Beans in a Steamer rack and place Over the boiling water. Cover tightly and steam 10 minutes or until tender. 4. Heat the Oil in a Saucepan and add the garlic. Cook briefly without Browning and add the tomatoes Salt and Pepper stirring. Cook about 30 seconds. Add the Green Beans and Basil and toss to blend. Yield 4 Servings. The stars and stripes Page 16