European Stars And Stripes (Newspaper) - September 30, 1987, Darmstadt, Hesse                                Tom and Wash lie Chicory leaving it in water of As shot a Limo As possible. Place in a Saucepan with the r Bullet. Season Wilh sail add the Lemon Juico and water. Cover and bring to a boil then lower heat and simmer of 45 minutes. Sprinkle with grated cheese and mailed. Duller and Brown in he oven chinese cabbage looks like a Cross Between Roma me and Swiss Chard. Ii tastes like faintly bitter cabbage. Its leaves Are very Lender and Crisp and he Heads Are usually blanched before being marketed. Ii May be used in any Way suited to cabbage in salad with French or Cream dressing in Mayonnaise or us by the Iso oot Esil r f in tors lop on tropical Ginger Plant is a Light Reddish Brown Knobby Luber thai has Boon used since ancient time for Medicine and As a tangy Flavouring it should be fresh and firm when purchased and stored in an air log he Container in a Cool dry Placa. If nol to be used immediately it cart to Frozen to preserve its pungent flavor. It does not need to be peeled and can be grated sliced shredded or mashed and used As an ingredient in stir Fried foods marinades pickles. Breads cookies and fruit salads the Small sprouts Al he sides of the Luber have a More delicate flavor than the Root Itsell and can be grated and used in the same Way. One Tablespoon of vegetable variety vibe lha sheif cooked that is boiled baked scalloped or Fried. Here is a Way to prepare it with Lamb and other vegetables. Fennel should be purchased with Green Fern like leaves and a Clear White stalk. Tha bulb should be medium sized and firm. A preferred ingredient in Many Diller enl ethnic foods particularly italian and Middle Eastern cuisine sit has a distinctive Anise or Licorie Aroma and favor. To store remove the Tough outer stalks Wash and refrigerate. The bulbs and inside stalks can be eaten raw steamed baked sauteed or braised fennel is a 1asty addition to soups and salads. Fennel Augostin 4 fennel bulb 2 tbsp butter vib. Mild cheese Salt and Pepper Wash scrape and Cut bulb and stalk in one Inch slices. Cook covered. In a Small amount of boiling sailed water 15 to 20 minutes until just Lender. Place in a buttered ovenware dish Sprinkle with grated cheese season with Salt and Pepper cover Wilh melted Butler and Brown in oven. Fennel salad remove Tough outer leaves and Green tops. Slice wafer thin. Cover with Otic Al Oil and a sprinkling of Lemon juice. Season Wilh Salt and Pepper to taste. Lei stand Ona or two hours and serve As an tiffs d oeuvre. Greens have been a favorite food Iho Ghoul history. The ancient greeks and romans enjoyed Many of the same we eat today. The different types can please the preferences of All customers from those who enjoy the Strong. Zesty flavor 01 Kate and Mustard greens to those who prefer the Milder flavors of spinach and escarole. Many greens can be used interchangeably in recipes. The Irick to serving Good greens is very Quick cooking covered in a minimum of water. Soda should not be added during cooking because in destroys Vitamin c and makes greens Mushy. To maintain maximum freshness and conserve nutrients greens should be stored in a cold humid location ii properly stored most greens will stay fresh Lor two or three weeks. Large thick eased collard greens Are often served boiled Wilh sail pork and sprinkled with Lemon juice o vinegar. Creamed kale aids kale 2 tbsp Bacon fat 3 tbsp butter 3 tbsp flour 1 cup milk 1 cup grated mild yellow Chreso 1 up Alt Pinch Pepper 1 tbsp crumbled cooked Bacon chop kale medium line mix Wilh Bacon fat. Well Bulter in Saucepan remove from heal and stir in Lour gradually add milk and Cook among constancy until thickened add cheese Salt and Pepper stir until cheese is melted. Blend with kale. Sprinkle Wilh Bacon. Ginger Root the underground Stem of Root of me1967 freshly ground Ginger Rool equals one eighth Teaspoon of ground dry Ginger pork and Windea Root vile. Port 4 ounces Ginger Root 1 tap sugar 2 trip water 1 onion sliced 3 tbsp soy sauce 1 tip Cornflour 2 tbsp Oil slice the pork thinly and smear with the dry Cornflour then soak in the soy sauce Lor a Lew minutes. Heat a frying pan and add he Oil. Saute the pork and onion together until the onion is Golden Brown. Then add the Ginger Root finely sliced the sugar and the water. Cook for id minutes More and serve. Horseradish Root should be firm with no decay soft spots or shr Veling. Ii should be stored in a Cool dry place. Wrapped in plastic in will keep in the refrigerator As Long As three months. Fleshly graded horseradish can be served with cooked beef corned beef 01 Ham horseradish cocktail sauce a Tup heavy Cream a up Salt Cayenne Pepper Nutmeg 3 tbsp horseradish freshly graded 1 Lap prepared Mustard 1 lip Worcestershire sauce 1 tbsp Tomato paste whip the Cream until stiff. Season with the Salt and a Lew grains each of he Cayenne Pepper and Nutmeg sir in ins freshly grated horseradish the Mustard Worcestershire sauce and Tomalo paste. Chill before serving. This sauce is appropriate Foi almost any kind of shellfish and should be enough for sin cocktails. Kohlrabi is a Green or purple Leafy vegetable. The name is derived from the German words Kohl meaning cabbage and Labi. Meaning turnip though a Type of cabbage it does nol have tightly packed leaves forming a haad instead the Stem of the Kohlrabi is thickened just above the ground and resembles a bulb. The leaves extend from the Stern and took like turnip greens. The most flavorful Are the Young plans with a Slem bulb of twp to three inches in diameter and leaves that Are Crisp arid fresh looking Kohlrabi should be stored in the crisper drawer of a refrigerator. The bulb and Leafy lops should be stored separately. All parts of the Plant can be Ealen raw or cooked. The bulb can fee manna led Lor use in salads or Wilh dts it also can be steamed stuffed sauteed sir Fried used As an ingredient in various boiled meat or vegetable dinners of a seated with a cheese or Cream sauce Flavoured Wilh Dill chives or other herbs. Kohlrabi in Sahn Enosse Kohlrabi in Cream sauce 4 to 5 Kohlrabi bulbs 2 tbsp butter 2 tbsp hour i quart water 4 tbsp Cream Salt and Popper sugar Nutmeg Parsley chopped Wash the Kohlrabi and lightly Scrutc and Pool slice thin Cook in simmering sailed water Lor about 10 to is minutes Drain up Ball quart of water on to to heal butter in a frying pan add the hour and mend together until Light Brown add the boiling water Cook Ovici Low heat Stiring frequently alter Aboul id minutes Stii in the Cream and season to taste with Sal inti Pepper Nutmeg and sugar add the drained sliced Kohlrabi and Sprinkle with freshly chopped Parsley Kohlrabi writes Kohlrabi French Fries 3 o 4 Kohlrabi flour 2 eggs Salt chives chopped Peel the Kohlrabi and Cut into Pencil sied strips or put through a French iry Culler. Blanch in Hoing water Drain and dip into ice water. Beat the eggs with a Tak Roll the Kohlrabi stripes in the hour and then dip Mlo the egg. Cook in hot Oil to Golden Brown As you would French tries. Okra is Well known in the Southern Jalos. But for americans from other parts n the country okra sometimes Cameo Gumbo or qui Gumbo can he something unusual. It can be baked tried boiled pickled or added to soups and gumbos highly perishable it should to stored in a Cool very humid location storing at cold temperatures will damage and disco of the pods. Radishes should t be limited to Tho red cute ubic and round. There Are All sorts of colors shapes and sues to choose from. There Are the mild icicle radishes with Long. So m we to roots there Are the More robust Flavoured japanese round Black and round while varieties in the Oncil pickled radishes Are a delectable pungent Ireal though usually eaten Taw. Radishes can be cooked and substituted Lor turnips in any recipe. Only Black radishes must be peeled the Long whisk Daikon radish can be sliced and used with other raw vegetables Lor dipping Al a cock Lail parly. Thinly sliced radishes also can make a Iancy luncheon Sandwich filling sugar peas Are a popular Oriental vegetable they look like common Green peas exc Cpl the pods Are much flatter and translucent. They should be big he Green and Crisp looking. Ii is Best to use them soon Aller Purchase bul they can be stored inside a plastic bag in a refrigerator for a few Days. They have a delicate flavor and add an interesting Crunchy texture to Many stir Fried vegetables meat poultry. Or seafood dishes. They also can be blanched for two or three minutes and then served hot or chilled As a Green vegetable or salad ingredient sugar peas chinese style i in. Sugar pea pods a up Salt 1 tbsp waler1 tbsp Oil 1 tap soy sauce remove the tops and ends of peas and Wash thoroughly. Heat a frying pan and Pul in the Oil when hoi put in the pea pods with whatever Waler clings to them from the washing. Cook for one minute stirring constantly then add Iho sail soy sauce and a Tablespoon of water. Cover the pan and Cook gently for three minutes serve hot these pea pods Are a great addition to any dish u mixed meal and vegetables they Are very tender and should still be Crisp when served. Savoy cabbage has crinkled leaves and