European Stars And Stripes (Newspaper) - August 12, 1987, Darmstadt, Hesse                                A Toast to food that made America great a i a chef who was homesick or Naples arranged 1he dish so it looked like mount Vesuvius heaping the Chicken in the Middle and arranging Polato wedges upright around in whatever its origins Only Chicago s italian restaurants have it. The authentic version is swimming in Olive Oil and overcooked garlic. New Orleans Muffuletto. Muff Lettas he Only prepared Lood sold at Central grocery have brought the store lame Fortune and imitators the Sandwich was a 1910 creation of Salavatore Lupa whose grandson Salvatore Tommy Tusa. Now runs the store. What distinguishes the Milf Uleta from other heroes hoagies and subs is the bread a round italian loaf and the Olive salad thai tops the layers of hard Salami Ham and provolone. This Sandwich should not be Ealen hot Tho Way it is served in some pizza Parlours but cold the Way Farmers ale it 75 years ago when they came into town and stopped Al Central Lor a snack. St. Louis to Atod Ravioli. Toasted no deep Fried yes these Ravioli were an Accident according to Mickey Garagiola of Ruggeri s restaurant who says he was present the night they were born. In the late 1930 s at Oldani a a now defunct restaurant a Cook named Fritz accidentally dropped a boiled Ravioli into hot grease. When in bubbled to the top he dropped in a Low More and sent the results to the bar customers clamoured for seconds. The Ravioli were not breaded or sauced Ihen. Now they Are breaded and sprinkled with Parmesan choose meal sauce Tomato sauce of butter sauce Are optional. Lincoln Renzas. These Russo German beef cabbage mixtures encased in yeast dough were called Kraut Runsas by German Farmers who had firs settled in Russia and then emigrated to Nebraska later they became Kraut baroque. Today the local chains of Runza huts and Runza drive inns have copyrighted the name for a dish not unlike a Cornish pasty. Nebraskans on Home leave always return with Renzas. Salt Lake City scones. Do not confuse those scones with any others. In Utah for Iho last 130 years scones have been Fried dough. Randy Barton who owns a Chain of restaurants called Scon cutlers. Says Many mormon women came irom England where scones were popular. In the United states they Cut off bils of yeast bread dough to Fec Ricci Thorn and served them Wilh Honey and butter. Now they come Wilh Sloppy Joe and other fittings son Francisco new Joe s special. This much is known in the 20s a place cared Joe s was an ice Cream parlor. New owners took Over in 1927 and began serving things like burgers and spa Ghelli. That Joa s was followed by new Joe a then Little Joe s and finally original Joe s. What has Yel to be determined in who invented the new Joe special. Was it a chef who ran out of everything late one night but hamburger spinach and eggs7 or a chef who wanted to create an american version of an italian dish Don t ask. Just eat recipes Tor some of America s Levonte regional dishes appear on Page i6.august 12.1987 the stars and stripes Page 15