European Stars And Stripes (Newspaper) - May 25, 1988, Darmstadt, Hesse                                60, i by Pierre Franey new York times have always been a bit contrary. Fot example. I enjoy both italian pasta dishes and the cuisine of the american Southwest and think nothing of combining Thorn As in Spaghetti with meatballs in a Tex Max sauce. This dish inspires Many variations. The meatballs healthful and to pensive can be made of lean ground beef ground Turkey ground veal ground pork or any combination at Thorn the sauce is simple to prepare and goes Well with Chicken breasts or pork chops As Well As with Spaghetti the sauce illustrates the magic of combining spices 1 like the depth of Lavor that cumin adds to food almost magically it combines with Chili powder and coriander two Hallmarks of southwestern cuisine to produce a new flavor that is aromatic and spicy but does t set your Mouth afire. While the list of ingredients May look daunting the recipe is ridiculous simple mainly a matter of Minn re foods together and cooking quickly. The Mccrel of the salad is also in the seasoning Ginger Combiner with wine vinegar and Mustard for a Vinaigrette thai has bite. The meatballs 2 Tablespoons Olive Oil it cup finely chopped onions 2 Teaspoons finely chopped garlic 1 i pounds ground Chuck v cup fresh bread crumbs it cup chopped fresh coriander 1 egg lightly beaten 1 Teaspoon cumin powder 1 Teaspoon chill powder Satt and freshly ground Pepper to taste the sauce 2 Tablespoons Olive Oil 1 cup finely chopped onions 1 Tablespoon finely chopped garlic 1 cup Sweet red Pepper cored cleaned and Cut in Vij Lnch pieces 1 cups Green Pepper cored cleaned and Cut in Vij Lnch pieces 1 Teaspoon chopped Jalapa to Pepper optional 1 28-ounce can crushed tomatoes i Teaspoon red Popper flakes 1 cup water Salt and freshly ground Pepper to taste 77m Spaghetti 8 cups water san to taste 2 Tablespoons Olive Oil 1 Pound Spaghetti 2 Tablespoons butter to make the meatballs heat 1 Tablespoon of the Oil in a Small Skillet and add the onions and garlic. Cook stirring until wilted let Cool. Combine All ingredients except remaining Tablespoon of Oil and blend Well. Shape the mixture into 20 or More 1 v4-Inch meatballs. Heat the remaining t Tablespoon Olive Oil in a Large nonstick Skillet and add the meatballs. Cook Over medium heat turning so they Brown evenly about to minutes. Keep them warm. To make the sauce heat the Oil in a Saucepan. Add the remaining ingredients blend Well and bring to a boil simmer Lor to minutes add the meatballs and simmer Lor 10 minutes meanwhile Cook the Spaghetti. Put the water Salt and 1 Tablespoon of the Olive Oil into a Large Kettle. Bring to a boil add the Spaghetti and Cook to the desired degree of donness Drain and return the Spaghetti to the Kettle. Add the remaining Olive Oil and butter and toss. Serve immediately with the meatballs and sauce. Yield 4 to 6 Servings. Cauliflower and Broccoli salad with Ginger Vinaigrette 1 head cauliflower about 1 Pound 1 Bunch Broccoli about 1 Pound Sak to taste 1 Tablespoon Dijon style Mustard 2 Tablespoons red wine vinegar Vij cup Olive or vegetable Oil 1 Tablespoon grated fresh Ginger 2 Tablespoons finely chopped Parsley or coriander freshly ground Pepper to taste. Trim away and discard the Core of the cauliflower. Break the cauliflower into Floweres. Cut the Broccoli into Floweres. Peel the Large stems and Cut them into 1 Winch lengths. Rinse and Drain. In a Saucepan Large enough to hold the cauliflower and Broccoli bring enough water to a boil to cover the vegetables. Add Salt. Add the cauliflower and simmer 6 minutes then add the Broccoli pieces. When the water returns to a boil lower the heat and let simmer about 3 minutes. Drain Well. Let Cool. Put the Mustard and vinegar in a bowl and whisk in the Oil. Stir in the Ginger and Parsley or coriander. Add. The cauliflower and Broccoli Salt and Pepper toss and serve. Yield 4 to 6 Servings the curious shopper by son a Helms do syrup and molasses Ever get too old to be sate to use i have a bottle of each that is Over a year old and would now like to use them up if it s Safe to do so. Nancy Keck Sarasota Fla. When you say syrup. I m assuming you mean real Maple syrup and not Corn syrup with imitation Maple Flavouring g. Roleau the general manager of the Maple sugar producers of Quebec answers your question maybe syrup vacuum packed in bottles which have never been opened could keep for More than a year. As soon As the bottle has been opened it must be kept in the refrigerator and it could still be Good Lor a month or so. If packed in tins we do not recommend keeping Maple syrup More than one year. Should you have syrup with a film on the surface Mol the flavor won t be Good even if you Strain it boiling a fermented syrup could improve it. But molding does not disappear with boiling. When kept in bottles with no sign of Mold or anything Maple syrup could be usable alter two or three years but Don t expect the fresh Spring  the same is use with molasses if you be kept an opened bottle in the refrigerator and there s no Mold on it. It s Good if it has Mold throw it out. F am a former romanian judge now 64 years old. Some friends of mine Are asking me to help them by sending to from anal certain amounts of a seemingly miraculous Panacea called Chaparral. This herbal remedy is requested by people suffering from cancer gastrointestinal comply cations ulcers and even migraine. I Hope to get from you some serious information in regard to the real effects of Chaparral s Healing Power. Virgil Diaconescu North Hollywood Calif. In a Broad sense Chaparral refers to any thick dense shrubbery that grows in the southwestern desert regions of the us. And Mexico. In herbal Medicine Chaparral Narrows Down to a particular Plant also known As the creosote Bush or Greasewood a Tea made from the leaves the twigs of Chaparral is an old Indian remedy used for a wide Range of ailments from cancer and arthritis to rheumatism and baldness an add naga in Chaparral has been researched for the treatment of cancer but although Early rat studies showed some Promise in inhibiting the growth of tutors Long term feeding studies indicated that naga was toxic and could be carcinogenic. Oddly enough naga which is an antioxidant keeps fat from going rancid is still permitted by the . Department of agriculture to be added to lard and animal shortenings even though the food and drug administration does not generally recognize the additive As being Safe. Varro Tyler a noted pharmacologist and author of the new honest herbal advises Chaparral possesses no proven medicinal value and since its principal ingredient is considered by the Fra to be unsafe for human consumption we cannot recommend the use of this Plant for therapeutic  / make a very Good pumpkin pie but would like to know Why the crust separates from tha filling of the pit. I bake it exactly As the recipe states but always even before i Cut it. It separates. Mary Lambert port Ewen . Linda Forney a farm and Home advisor with the cooperative Extension at the University of California says that you re probably baking the pie too Long. Try taking it out of the oven a Little sooner. The longer you keep the pie in the oven the More moisture will escape from the filling and it will shrink. Reader feedback fresh bread Anne Graf Venice Fla your answer on preserving the bakery freshness of bread was really not Complete. I can answer it Well freeze the loaf of bread. When you want two slices remove them. Then fold a paper Towel or plastic wrap around them and pop the slices into the microwave for 10 seconds. Turn Over and microwave another 10 seconds. For just one slice 10 seconds is usually enough. This gives you bakery freshness and warm moist  Reader feedback tender zing meat Evelyn Braeunle Mays Landing n a i read your column about ways to tenderize meat and thought i would pass along this information. I use Apple cider vinegar All the time and it works great i Baste a Little vinegar on All steaks and chops prior to broiling or frying and add about one Tablespoon to the water when cooking pot roast. It works like a Charm on Tough Stew meat. Sometimes i also marinate my meat in vinegar and  vinegar Lemon juice and wine Are potent substances that actually chemically break Down the connective tissues in meat. The acid in these substances also reduces the cooking time needed to soften the meat. In Kitchen science. Howard Hillman says. To be effective sufficient marinating time is necessary. With some dishes you can achieve adequate results in several hours though there Are specialities such As German Saue Braten that Call for a week Long  Hillman Points out that marinating meat has one drawback in that the meat May be less Juicy. Even though the roast absorbs some of the liquid marinade As it lies submerged in it the cooked meat will Likely be less succulent than if it were not marinated. Acid a major component of marinades tends to diminish a meal s moisture retention capacity especially during  have a consumer related question please write to Sonja Heinze care of stars and stripes. Apo 09211. . Forces. Page 16 the stars and stripes wednesday May 25,1988