European Stars And Stripes (Newspaper) - July 15, 1988, Darmstadt, Hesse                                There Are Many different kinds of Sweet onions but the taste is identical and they can be used interchangeably in recipes. By Jeannett Ferrary new York times Hen Virginia Cenedella first walked into her neighbourhood Bank she did not expect to be handed a five Pound sack of Sweet onions. But onion giveaways Are a tradition at the University National Bank and Trust co. In Palo Alto calif., whose chairman Carl Schmitt is a particular devotee of Sweet onions. Cenedella a realtor and weekend Cook was delighted with the unexpected gift. Usually i go to the Bank before investing in Sweet onions she said. Like Many other people Cenedella cannot understand Why Sweet onions Cost so much from 29 cents a Pound to More than $2 or Why some varieties Cost More than others. Is there really a difference in taste or Quality among Georgia Vidalia Texas 1015y super sweets California imperials hawaiian Maui sweets and Washington state Walla Wallas people like Schmitt who gave away 10,500 pounds. Of Walla Wallas last year obviously have a Strong preference. But Ron Voss a vegetable specialist at the University of California at Davis said on a Good Day they re All mild and very Sweet. Blindfolded you could t Tell the  raw or cooked Sweet onions taste identical and can be used interchangeably in recipes. The appearance and Quality of All Sweet onions is generally excellent because they Are hand selected for packaging. This personal attention combined with their Short season and abbreviated shelf life contribute to their High Cost. But should Consumers pay More for one Type than another you really should to said Vincent Rubatsky a colleague of Voss at the University. Sweet onions should All be comparable in  Sweet onions do differ in Price and character from regular onions. They Are Low in the Fulfur containing compounds that make Ordinary onions pungent and irritating to eyes. Because of their High sugar Content they can taste As Sweet As oranges. Grown during the Winter and harvested in Spring most Sweet onions Are gone from the produce counters by August. Botanically Sweet onions Are the bulbs of the Plant allium Cepa. There Are hundreds of Sweet onion Breeds in the United states grown mostly in California Texas and Georgia. Growers select Breeds that Best suit the soil climate length of growing season need for disease resistance and Market conditions in their area. With the exception of Walla Wallas most Sweet onions come from two varieties of yellow onions the Grano and the Graney. The Graney Are generally Oval with flattened ends while the Granos tend to be either Large and round or slim and elongated. Horticulturists and Plant breeders Are constantly blending and Cross Breeding these varieties so it is difficult to Tell them apart. Merchandisers however Are trying to do to Sweet onions what nature did not give them designer logos and distinguishing characteristics so that Consumers will develop Brand loyalty. These efforts will not affect taste but will probably affect prices. At the Center of All this merchandising Are onions like the Texas Grano 1015y super Sweet. It was developed in the Early 1980s by Leonard Pike a professor of horticulture at Texas am University at College station. The 1015y is named for its optimum planting Date oct. 15 it is nicknamed the million Dollar baby however because of the Money spent to develop it. Some stores have been known to dump other onions into the 1015y containers and sell them As the real thing. To prevent this Texas growers will be affixing an identifying sticker to each 1015y onion. Texas produces other Sweet onions which some growers prefer because they mature earlier and can be taken to Market sooner. These include the Texas Graney the Early Grano 502 and the y33 Spring Sweet. Mountain grown Maui sweets Are big yellow or yellow White onions cultivated in Hawaii s volcanic soil. Total production is very Small with Only 100 acres or so under cultivation. The Kula District in Maui is responsible for almost 90 percent of the state s total output. Vidalia Date to the Early 1940s, when Henry a. Jones a research director at the desert seed co. In Al Centre calif., developed the f1 hybrid yellow Graney which is called the Vidalia after the Georgia town where it was grown. Because of their High yield per acre and disease resistance Vidalia have largely supplanted onions like the Bermuda that were previously popular. By Georgia Law Only onions grown in designated areas of 19 Southeastern counties May be marketed As Vidalia. Texans Are Quick to Point out however that because of their state s Milder climate and earlier growing season Vidalia Are often planted in South Texas then transplanted to Georgia when the weather warms. The name Imperial sweets describes a number of yellow Graney onion varieties grown in the hot dry desert of the Imperial Valley in Southern California. Among them Are the hefty colossal which can weigh up to a Pound the ringmaster so named because it supposedly makes Good Fried onion rings and Henry s special named for Jones. The round Golden onions known As Walla Wallas Are grown in Walla Walla county in Southeastern Washington and in part of the adjacent Umatilla county in northeastern Oregon. Hot onion rings preparation time 5 minutes cooking time 5 to 10 minutes 1 cup All purpose flour 1 cup Beer 2 eggs Pinch of Cayenne pepper1 /4 Teaspoon Salt dash of Worcestershire sauce Oil for frying 3 Large Sweet onions approximately 11/2 pounds peeled and sliced thinly into rings in a bowl mix together the flour Beer eggs Pepper Salt and Worcestershire sauce. In a deep Fryer heat the Oil. When the Oil is hot drop in a Teaspoon of Batter to be sure it sizzles. Dip rings into Batter and Cook in the hot Oil until nicely browned on All sides. Drain on paper towels and serve immediately. Yield 6 Servings As an appetizer or Side dish. Sweet onion and Sage Cornmeal Flats preparation time 20 minutes cooking time 25 minutes 1 Large Sweet onion approximately a Pound minced 8 Tablespoons Olive Oil 1 package Active dry yeast 3/4 cup warm water 105 to 115 degrees Pinch sugar 2 cups All purpose flour plus flour for kneading 1 cup yellow Cornmeal plus Cornmeal for dusting the baking Sheet a Teaspoon Salt Why eat stale bread and Beans when you can eat sirloin Steak by Nancy Weir Gwinnett daily news Hen Harry Benedict of Lawrenceville ga., goes camping he eats Well nothing complicated to Cook but nothing Boring or bad either. If you re going to go to the Effort and time to go camping you May As Well enjoy it he said. There s just no sense of going and eating stale bread and Beans. That s a lot of people s perception of camping and that s  Benedict fixes sirloin steaks marinated in Bourbon and soy sauce fresh asparagus Green Beans Flavoured with Bacon and almonds and strawberries dipped in melted Carob. A loaf of French bread and a bottle of wine Complete his favorite Camp dinner. Over the years Benedict developed menus that work particularly Well on camping trips. He operated his own wilderness outfitting service explore South from 1985 to 1987, before returning to his former career path in advertising sales. He still goes camping several times a year with family and friends. For breakfast he likes to Cook eggs and Bacon or whole wheat pancakes and link sausages. He remembers one 12-year-old boy for whom Crisp Bacon cooked in a cast Iron Skillet was a culinary revelation. He had been raised his entire life with microwave Bacon. Poor boy sausage is More convenient than Bacon because it is not As sensitive to burning and therefore does not require constant attention. He likes to make up a Batch of aunt Jemima whole wheat Pancake Batter at Home and take it in a plastic Container in a cooler ready to pour into the Fry pan in the morning. There s just a natural relationship Between whole wheat pancakes and camping out said Benedict. The Hearty breakfast fare tends to eliminate mid morning hunger pangs. It s a big wad on the stomach that stays there most of the  As a tasty alternative Benedict sometimes takes chocolate or Walnut stuffed croissants. Fresh fruit is part of every breakfast too sliced Navel oranges bananas strawberries. My 4v2-year-old daughter for example loves oranges when camping out but she won t touch them at Home Benedict said. Lunch is usually a simple affair just sandwiches Corn chips and fruit tucked into a Backpack and eaten on the hiking Trail. Benedict s Ham or roast beef sandwiches Are amplified with Swiss cheese hot Mustard Dill pickles perhaps some Alfalfa sprouts and Southern Jelly Mayonnaise or thousand Island dressing. The sandwiches Are washed Down with a can of cold Beer or water from a canteen. A Trail mix made of raisins almonds Coconut banana chips and Carob fill any empty spaces. Supper is where the Atlanta native really shines. In addition to his 1 Viz Inch thick Bourbon steaks he likes to Grill Chicken on a grate Over a charcoal fire. You can walk away from the fire for a few minutes and not worry about it because Chicken takes longer to Cook said Benedict. Speedy cooking is not the objective on a camping trip anyway. Generally there is a camaraderie established around the campfire said Benedict. If you re in a hurry you stay Back Home and go to Mcdonald  to accompany the meat Benedict fixes foil packets of fresh vegetables. On squares of heavy duty aluminium foil he puts halved or quartered new potatoes onions diced Bacon Salt and Pepper and bits of butter. Then he tightly seals the foil around the vegetables and tosses the packets directly into the flames of a Wood fire. Don t be bashful about exposing them to the open fire said Benedict. When you hear them sizzling and they Start to smell you know they re getting  As another potato option Benedict buys cans of sliced potatoes drains off the liquid and pours them into a hot cast Iron pan with melted butter. They turn crispy and Golden  guarantee nobody will complain to you about Camp potatoes he said. In the Spring and summer Benedict fills his institution size 18-Inch Fry pan with fresh asparagus and simmers it in a Little water just until tender Crisp. Another favorite is fresh Green Beans cleaned and snapped at Home that Are cooked on the Camp stove with a Little water Lemon juice sliced almonds and diced Bacon. A mixture of wild and Long Grain Rice is always popular. Another possible Tummy filler is French bread heated whole on a grate Over the fire. It might get a Little Black on one Side but that s of said Benedict with a shrug. Sometimes he slices the loaf in half Lengthwise spreads the halves with butter and grills them till browned. For dessert marshmallows roasted Over the campfire Are de Rigour. Children of All Ages also love to Sandwich a gooey roasted marshmallow and part of a Hershey s milk chocolate bar Between two Graham Cracker squares. A More sophisticated but equally simple dessert is made by melting Carob chips in a sauce pot Over another pot of boiling water and dipping strawberries into it. Get you some Sticks shave off some Points Jab them in your strawberries and dip them in the Carob said Benedict. For equipment Benedict recommends one big Skillet two sauce pots one Large one Small and a grate to put Over the fire. Don t forget such utensils As a can opener Metal Spatula Large serving spoon and Kitchen knife. Do forget paper plates and plastic eating utensils. Benedict has no use for such Flimsy materials. Instead he prefers eating his steaks on hard plastic plates with stainless steel flatware. Cooking heat is provided by a charcoal fire and a Camp stove. Benedict prefers a propane Camp stove to the liquid  Type. To make his cooking fire Benedict usually digs a Hole in the ground and inserts a grate from his Home charcoal Grill leaving an airspace below it. He Mounds charcoal on top of the Grill grate and lights it. When the briquet Are Gray and hot he spreads them and puts his cooking grate Over the Hole. Sometimes Benedict takes the ready charcoal briquet and dumps them on top of his Wood campfire again positioning the cooking grate on rocks at the Oer height above the fire. Ash washing is accomplished on top of the Campra in a big pot of heated water. On the Day of departure breakfast dishes Are simply dropped into a garbage bag and washed at Home in the dishwasher. Cookouts during Winter camping require a few adjustments. You take dry firewood and charcoal lighter fluid because you re not going to find any dry kindling Benedict advised. Also plan meals that can be prepared quickly before the Sun goes Down at 5 30 . Benedict likes beef stroganoff that he and his wife Carolyn fix at Home and take along in a plastic Container on ice. No matter what menus you plan for a camping trip Benedict guarantees the food will be delicious. When you re outside everything tastes  Here is Benedict s Bourbon Steak recipe passed Down from his Mother in la plus a refreshing cold asparagus soup for summer camping trips Bourbon Steak 1/2 cup soy sauce 1/4 cup Bourbon 1 Clove fresh garlic pressed or minced1 /4 Teaspoon grated fresh Ginger 1/4 cup hot water 11/2-Inch thick steaks Combine ingredients in a shallow dish. Marinate steaks for 2 hours turning Halfway through the soaking time. Grill Over charcoal fire. Cold asparagus soup 1 14-ounce can Swanson s Chicken Broth 1 10-ounce can asparagus drained 2 cups sour Cream dash Cayenne Pepper Salt Lemon juice Curry powder to taste Puree All ingredients in blender. Chill. Serve. Nancy Weir is food editor of the Gwinnett Dally news in Lawrenceville a. This article was distributed by the new York times news service. Butter for greasing 2 Teaspoons coarse Salt 3 Large fresh Sage leaves or 1 Teaspoon crumbled dried Sage. Cook the onion in 2 Tablespoons of Olive Oil until soft about 10 minutes. In a Small bowl mix together the yeast water and sugar and let stand about 5 minutes until Foamy. In a Large bowl mix together the flour Cornmeal and Salt. Make a Well in the Center and pour in the yeast mixture along with three Tablespoons Oil. Combine until a dough forms. Turn out the dough onto a floured surface and knead gently about 4 minutes until smooth. Place the dough in a greased bowl cover with plastic wrap and let Rise about 1 hour until doubled in bulk. Punch Down the dough knead to release bubbles and let rest covered with a Towel for about 15 minutes preheat the oven to 425 degrees. Divide the dough into eight pieces of approximately equal size. On a floured surface Roll out each piece to form a four Inch Circle. Brush each Circle with Oil and Sprinkle with cooked onions coarse Salt and Sage. Dust a baking Sheet 10 inches by 15 inches with Cornmeal and place the Flats on the baking Sheet 1 Inch apart. Bake 15 minutes or until Golden Brown and Crisp. Serve warm or at room temperature. Yield 8 pieces of Flat bread. Sweet onion relish preparation time 10 minutes cooking time 30 minutes 1/4 cup Olive Oil 6 Large Sweet onions approximately 3 pounds peeled and thinly sliced 1/4 cup Balsamic vinegar % cup Chicken Stock 2 Tablespoons Honey Salt and Pepper to taste1 /4 cup chopped fresh Dill or 1 Tablespoon dried. In a Large Skillet heat the Oil. Saute the onions for about 15 minutes or until soft but not browned. Add the vinegar and simmer about 10 minutes or until the liquid is reduced by half. Add the Stock and Cook until the liquid is again reduced by half. Add the Honey Salt and Pepper to taste and stir in Dill. This relish May be served warm cold or at room temperature. It will keep for several weeks if refrigerated in tightly sealed Glass jars. Yield 6 cups. Burgers and hot dogs Are popular fare for campers but steaks Are just As easy to Grill and taste even better. Page 14 the stars and stripes Friday july 15,1988 the stars and stripes Page 15