European Stars And Stripes (Newspaper) - December 16, 1987, Darmstadt, Hesse                                Now change into your parly clothes Check to make sine the Pablo is set properly. Slice tha Zucchini frittata into six wedges and place each on a salad Plaza. Garnish with Iresh Parsley and a couple of red radishes Cul Inlo roses if you Havo Iho Gadget Lor doing this make the Cornbread and set a timer so you know when to take in out of the oven set out olives and Nulson the Coffee Lable in the living room. By now your guests should be arriving and you should Havo everything under control. Sit Down and have an Apen Lif with tha guests. Then let the guess enc ram each other while you take care of any last minute details in the Kitchen. Check to make sure that the Tomato sauce and Stew Are re Healing properly Tho pasta Waler is boiling and the Cornbread has t burned at last it s the time to begin the meal. Just before asking your guests to Sil Down Pul Tho pasta in lha water to boil and sol a timer so the pasta won t overcook in should take no More than six to eight minutes to Cook the Pound of dried pasta required to feed six people. Serve the meal in individual courses in the sequence listed on the following menu. And if the lights Aren t turned Down too Low maybe your guess will even notice that you be made a red and Green Holiday dinner Tor them a if Tala with red radish and Green Parsley Garnish Green pasta with red Tomato sauce pork Stew with red and Green peppers. And finish the meal with an Eta Gant italian Tiramisu. The creamy Sweet dessert that no one can resist. Bon App Clim menu aperitifs olives null Zucchini frittata to Green pasta with Tomato mushroom sauce pork Pepper Stew co bread Tiramisu Coffee Brandy liqueurs amaretto cookies recommended drinks either Beer Era dry fruity fed wine can be served with the meal Tram the aperitif through the Mam course. Of you can have your favorite aperitif from marlins to Kir Royalo. Or a Start allowed by a dry White wine with the frittata a heavy fruity red wine with the pasta and slew courses and a Sweet White wine with dessert. Serve the wine red or White in Green stemmed glasses or an extra festive touch. Fat la Tea do Zucchini italian Zucchini Melet 2 medium lunch enl 3 Tablespoons Olive Oil 1 to 2 cloves of garlic pressed a Teaspoon dried oregano 6 eggs i Teaspoon Salt 2 Tablespoons grated Parmesan cheese or 2 Tablespoons breadcrumbs have the eggs at room temperature slice the Zucchini crosswise Inlo 14-Inch rounds. Hoal the Olive Oil in an a or 9-Inch Skillet one whose handle can be Pul under a broiler lame. Gently saut6 the Zucchini until it just begins to Soflin. Stir in the garlic and oregano and saute Lor 1 to 2 minutes longer. Meanwhile lightly beat the eggs with the Salt in a medium size bowl. Pour the eggs Over the Zucchini in the skilled hot do not stir the ingredients together Cook Over medium heal until the frittata is firm around the Edge and the eggs have cooked about three fourths of the Way up from Iho Bottom. While Tho f frittata is cooking in the skills on lop of the stove set your broiler Al 300 of when the Fri Llata is about three fourths cooked but the top is still Runny Sprinkle the grated Parmesan cheese or breadcrumbs in an even layer Over the top. Pul the skilled tinder the broiler sol at 300 f., and Cook until the lop is completely set about 5 to 7 minutes. If your Bio ilor is hotter than 300t., the frittata will Cook taster watch to see that in does t Burn slide the frittata onto a serving Platter. Serve warm cold or Al room temperature Cut into wedges. Serves a to 6 people As an appetizer. Toma to mushroom sauce 1ib-ounce can in cups Tomato sauce 115-ounce can 1 a cups Tomato Puree 2 Tablespoons Tomato paste it cup red wine 3 Large cloves of garlic minced 2 Teaspoons dried oregano 1 Teaspoon dried Basil 1 Teaspoon sugar 1 Bay Leaf a Teaspoon red Pepper sauce v4 Teaspoon freshly ground Black Pepper 2 Tablespoons Olive Oil 2 to 2vi cups thinly sliced fresh mushrooms Combine All ingredients except mushrooms and Olive Oil in a medium sized Saucepan. Bring to a boil Over medium heat stirring frequently. Reduce Haat and simmer for 15 minutes stirring occasionally. Meanwhile heat the Olive Oil in a Small Skillet and saute the mushrooms until they just begin to turn soft. Add the mushrooms Wilh allot sheif pan juices to the Tomalo sauce and simmer for another 10 minutes. Serve hot. Makes approximately a cups of sauce Green pasta Purchase 1 Pound of dried Green spinach pasta noodles or Macaroni which is enough to serve 6 people As a pasta course. Cook according to the instructions on the package being careful not to overcook the pasta. Drain and serve Wilh Tomato mushroom sauce. Pork Pepper Stew 2 pounds Boneless pork 3 medium onions 2 Green Bell peppers 2 red Bell peppers 2 to 3 fresh hot Green peppers such As Jala pitas 4 Tablespoons butter 4 Tablespoons vegetable Oil 2 Tablespoons flour 3 Tablespoons paprika preferably hot paprika 1 cup Beel Stock 3 Tablespoons Tomato paste 2 to 3 Large cloves of garlic minced 1 Teaspoon Salt 1 Bay Leaf if fresh hot peppers Are not available canned Jal Aperio peppers can be substituted. If you want the dish to tie less hot spicy remove the seeds from the Frosh or canned peppers before using them slice the pork thinly and Cut it into Long strips about a much wide. Slice the onions thirty crosswise and separate them Inlo rings. Core and seed the Bell peppers and Cut them Inlo strips Lengthwise. Cut the hot peppers crosswise into Small rinks. Heat 2 Tablespoons of butter and 2 Tablespoons of Oil together in a Large 4-td-5-quart Stew pot. When the Tat is very hot. Add the pork and Brown it on All sides stirring constantly. You might have to Brown the pork in 2 or 3 batches it takes about 5 minutes to Brown each Batch with a slotted spoon remove the pork and set it aside. Add the remaining 2 Tablespoons of butter and 2 Tablespoons of Oil to the drippings in Tho pan. When the fat is hot. Add the onions and Cook them Over medium heat stirring constantly until they Are soft and Golden coloured. Sprinkle the flour and paprika Over the onions and Cook for 2 minutes longer stirring constantly to keep the flour and paprika from burning. Turn the  to Low stir in the Poinc and nil of the sliced peppers add she beef Stock Tomato Panto minced garlic sail arid Bay Leal stir to my Well there will seem to Bonol enough liquid in the Minlu c. Hut Don t panic and add More Slock As the Poppers Cook Hoy will release plenty of moisture increase the Hoal to bring the mixture to a boil. Then reduce the heal to Low cover Tho pot. And let the  simmer Tor i to 1 a hours. Sin the mixture occasionally serve to serves 6 people. Cornbread 2 Tablespoons vegetable Oil 2 cups yellow Commeola 4 Teaspoons baking powder 1 a Teaspoons Salt legg1 i cups milk 1 Small can of Corn drained it to 1 cup shredded Cheddar cheese pre heat tha oven to 450  Pul the Oil in a 9-Inch Square baking pan. Place the pan in the oven while you mix the other ingredients. In a Large bowl mix together the Cornmeal. Baking powder and Salt in Anol Hor bowl. Whisk Iho egg lightly then stir in the milk and Corn add this mixture to the dry ingredients. Stir until smooth add the shredded cheese. Pour the Bailor Inlo the rare healed pan. On lop of the hot Oil bake Al 450  For 20 to 25 minutes Cul Mlo squares to serve Tiramisu 500 Grams about 1 Pound or 2 cups mass prone cheese 2 whole eggs 3 egg Yolks 1 cup sugar plus 1 Tablespoon sugar it cup Almond liqueur 1 a cups cold Strong Coulee 300 Grams a Pound 12 ounces ladyfingers 1 Valo 2 Tablespoons unsweetened Cocoa powder Wor if Mascar Pone cheese is unavailable substitute 1 i cup whole milk Ricotta cheese and a cup Cream cheese blended together in s food processor or blender until very smooth. Also use the Crisp dry ladyfingers commonly marketed in Europe. If using the softer american version of lady fingers Toast them in a pre healed 375  Oven Lor is minutes to dry them out. Cool before using. Let the Mascar Pone cheese and eggs come to room temperature in a targe bowl beat the whole eggs egg Yolks and t cup of sugar Wilh an electric mixe on Low Speed for 2 minutes. Increase mixer Speed to High and beat Lor an additional 5 minutes until the mixture is Pale and Fluffy. Reduce mixer Speed Lolow and add 2 Tablespoons of Almond liqueur. With mixer Slitt on Low Speed add the Mascar Pone z heaping Tablespoons at a time Bahng Well after each addition when All Iho Mascar Pono has been added increase mixer Speed to medium and beat for 2 minutes longer. In a separate bowl Combine the cold Coffee with the remaining 1 Tablespoon of sugar and 2 Tablespoons of Almond liqueur. Have ready a 7�t1-Inch or Solo Inch baking pan in is important to use the connect Cize of pan of this recipes one Al a time dip each ladyfingers briefly in the favored Coulee not letting the ladyfingers become soggy and arrange the ladyfingers in a single layer in the Bottom of the pan use half the total number of ladyfingers. Pouf half the Mascar Pone mixture Over the ladyfingers and spread the mixture Inlo an even layer repeal tha process placing another layer of Coffee dipped ladyfingers on top of the Mascar Pone layer in lha pan. Ihen covering the ladyfingers Wilh the remaining Hall of the Mascar Pone mixture smooth the lop of this last layer. Ihen sift 1 i to 2 Tablespoons of unsweetened Cocoa powder evenly Over the Mascar Pone. Cover the pan with plastic wrap of aluminium Loil. And refrigerate Lor at least 1 hour preferably longer to serve Cul the Tiramisu Inlo squares and Sill additional powdered Cocoa Over the lop. If desired leftover Tiramisu can be stored covered in the Nefri Leiato for 3 Days. Makes 8 to 10 Servings a 1987 Shuoru Hung int Gou member 16, 1967 the stars and stripes Page 15