European Stars And Stripes (Newspaper) - December 19, 1986, Darmstadt, Hesse                                Consumer watch culinary excursions through Germany by mar Neth consumer editor a none who believes line Lood end when crossing the Border from France Mio Germany should avoid Cookbook auror Wolgang w Reich Al. He Assumption thai Germany Isrjiiln-,.si,  angers him a i  Stih 1 add i lot of running irom desk to Kitchen and Back Ijain Sas reichor Nolma that he knows irom first hand up Iunce How dim cult ii is Lor most people to switch irom Ihu Ulric to the British american system of weight and measurements and vice versa and How utterly frustrating it is to compare certain foods and ingredients irom one country to those Al another. Ii id not on the Dille rence in philosophy toward in Blair i goods and their preparation but ingredients do differ occasionally in Potency physical appearance and composition besides a Perimon Ting himself he sought advice from ninth american and German manufacturers and nutritional research institutes at various universities. For example though their net weights Are different he found Hal kno null adored Gelatin is interchangeable envelope or envelope with a White granulated Gelatin Mads by the German or. Oetker company. Each recipe in his Book is illustrated with a color photo of the Lood As it came out of the test Kitchen. What makes the adventure into German cooking truly delightful though Are Reicherl s introductions to each recipe for example in introducing lha famous Frankfurter Kranz. He notes that in is such a tasty cake that it undoubtedly left Goethe the City s poet laureate speechless. Why else did he never mention it in his writings and what belter proof As toils goodness in setting the stage Lor Rhineland leg of wild boar Reicherl quotes an ordinance from 1460 which shows Hal wild game was not just the privilege of the nobility when a woman goeth pregnant with Childe and she Craveth for Venison she May despatch her Man or servant to seize or Catena Venison enough to satisfy such craving  in giving tha recipe for the swabian speciality Mau Laschen. Reichert notes Hal although the swabian Are firm believers sometimes called i exists they did t want to give up meal during the lenten season the result filled noodles were invented As a ruse to hide meat from the Good  pro by hint Jcu dim Dom Lin redwing sour Cream and Thota org Lei make oils wild boar special and create a Superb Gravy. Page 16 the stars and stripes As a tribute to another swabian dish he quotes irom a poem written in 1838 Bya Poel who to says should probably remain unknown the swabian spaetzle Are quite inexpensive which makes their value even me  following is the Book s recipe for a special cheese spread. Camembert cheese spread Here says Reichert. The germans have done the French one better by using the line French invention and adding a double Cream cheese to the mixture. Which alter adding spices becomes Oba Zda. That is the dialect for Ange Satzler or cheese mixture. 1 Pound very mature Camembert to Pound Philadelphia Cream cheese 6 Tammy soon butter Tett Pepper Caraway Sitka paprika 2 medium size onions minced s Tablespoon Beer in a bowl wend Camembert and Philadelphia Cream cheese together with a Fork. Add butter and other ingredients and mix thoroughly. Add Bear and mix again. Serve with radishes Rolls pretzels and Don l forget a big Glass d Beer Reichert also offers the following recipe for Turkey stuffing nol included in the Book to stars end stripes readers in Germany. A has nothing but Praise Lor the american Turkey Friday december 19,19b6 and says though he has been living in Germany Lor the past eight years he always manages to have an american Turkey for the holidays As european turkeys just Don t  Turkey stuffing German style f Pound ground meat i pork i beet 150grams brat see below from Herman Butcher shop 3 tale German Roll not milk Rolls Oral slices of White bread 2 on ont minced 1 Bunch Parsley finely chopped 3 egg2 Tablespoons butter tilt Ami freshly ground Pepper freshly ground Nutmeg mix ground meat and brat together thoroughly. Brat pronounced Brail is a beet and pork mixture finely chopped by rotary Blades to a paste consistency. It is processed at such a High Speed Hal it would Cook were it not handled in a refrigerated state add eggs. Soak Rolls or bread in water weigh Down with a Platter. Saute onions and Parsley in butter add to meat mixture. Thoroughly squeeze water out of Rolls and also add to meat mixture. Season Well and mix All together thoroughly. Culinary excursions through Germany by Wolfgang Reichert is available for $14.95 at stars and stripes bookstores