European Stars And Stripes (Newspaper) - September 9, 1988, Darmstadt, Hesse                                A tops hers with ing Coffee cake a e bread. P of unbaked bread Ripe instructions. L these breads Are 3 is one that claims Tomay. Instead of sugar irm and bran so it is. He  doubt Honl Anilla and Oil. Add to egg Oil mixture. Is it desired. I loaf pans. Bake at 325 until bread tests done Aims to be a Blue ribbon Utor Barbara Sparks tier bread took these Are diets Orange Rind which would seem to oliday repertoire. Read d ind is it Lor you you Are still 3se about a third of the timed. Sure to Ash for the May panic you and look 3 stores in the United pieces at the packages just marked oneness sirloin steaks n you open the package o tenderloin at All but the loin the butt with its sars to be cheaper but is Rule the Coal of the at. Ended the Host i. You can imagine his Ork trimmed the Beel of fat and Only about iwo run lately his Wile Sale which we whipped meat go farther 31 and membrane you in smaller one is matted you must keep some of prefer removing it and 33 a stir try or As a. A Small Steak and of peeled tender will g he Chain. I 16-c-Unce can whole Berry Cranberry sauce 1 it cup unil Ted whole wheat hour 1 a cups a sifted All purpose flour 1 Teaspoon baking soda 2 Tea Pooni baking powder 1 i cups coarsely grated Zucchini 1 cup walnuts Canety chopped heal oven to 350 degrees. Grease and hour a 9-by 5 Inch loaf pan or two 6 by 4-Inch pans. In a medium sue bowl beat butter sugar and eggs until Lully. Stir in Orange Rind and Cranberry sauce. Measure hours baking soda and baking powder into the butter mixture. Fold in just until combined. Fold in Zucchini and walnuts. Turn into pan or pans. Bake until toothpick inserted in Center comes out clean about 1 i hours Lor a Large Loal 1 hour Lor Small loaves. Cool on wire rack. The whole tenderloin has several types of meat. The larger fat end the butt also called the head is from the Rump or sirloin end and is the least desirable piece but it s still quite Nice. The Middle portion is the porterhouse Steak Section and it includes the chateaubriand and filet Steak sections. This is the Best part and is about 8 to 10 inches the hear of the filet. The end or Tail Section is the rib end end includes meat for tour Edos and Lilet mignon. The variance of diameter in the parts of the meat does t ensure uniform cooking time Lor the whole piece of meat. This is Fine if you want a meat that ranges from very Well done Al the Tail to rare but to medium rare the Center. The easiest Way of achieving some degree of uniformity is to flip about iwo inches of the ail under end tie the tenderloin making it All nearly the same diameter. Stripped of its fat the tenderloin needs some fat for cooking. Brush it with Olive Oil or butter or Lay some of the removed fat or some Bacon Over ii for part of the cooking. Zealots May lard ii with narrow strips of Salt pork. The tenderloin does t have the flavor of the ribs or sirloin however so Many people like to marinate it in wine and herbs or soy sauce and Ginger. It is wonderful smoked grilled or roasted. Others like ii browned and braised. Whatever the method of cooking ii does t take much time. Don t use a beef cooking Chart Lor this meal Cook it by its diameter no its weight since in is Long and narrow. I frequently Cook mine ahead rare and reheat it for 18 minutes in a 350 degree oven. Get the most from microwave cooking by Mark Hughes cobs Tuscaloosa Ala news Ood does t Cook irom the inside to the outside and aluminium foil used properly won t damage your microwave oven. These Are two common misconceptions about microwave cooking that Jean Hallmon corrects when conducting instructional classes for Sears. In the free courses she also leaches informal groups of 12 to 14 new and prospective microwave owners How to use their oven Lor something other than reheating leftovers. Some people Only buy their microwave to heat up water for  she said. I try to Cook a few Ordinary meals nothing fancy to show them How to get belter use from their  in a microwave oven a device called a Magnetron converts electrical currents into microwave Energy which is dispersed through the oven by a Ian or stirrer. The Waves Bounce around the oven moving through the Lood Al High Speed creating heal which Cooks the Lood. Rather than food cooking from the inside out almost the opposite is True. Because microwaves will Only penetrate food to about 1 to inches the Center of a roast will Cook from the heal produced by the cooking outer layers. The belief that you can t use aluminium foil comes from the fact that Metal repels microwaves and a used in the lining and screen doors of the ovens Bui aluminium foil can be used to isolate parts of a meal to prevent overcooking As Long As the foil does t come in Contact with other metallic parts of the oven to Complete an electrical circuit. Although she s Only been cooking with one Lor about three years Hallmon is an advocate of the microwave oven end believes that its benefits outweigh those of conventional ovens. Some of the reasons she prefers microwaves Are no heat in the Kitchen. Microwave ovens do not radiate heat the Way an Ordinary oven Mil. Nutritional value is locked in by the shortened cooking time and the peculiarities of the oven. There s no Lima Lor the Good things to be cooked out Hal Mon said and because of  food Cooks they re not steamed  microwaved foods also tend to retain More of their color she said. T microwave food is heart healthy. Salt and fat Are not needed or recommended in microwave cooking. Salt will lend to toughen goods while fats or shortenings Aren t necessary for it adoring. There Are some Salt free Low fal and Low sodium seasonings that can be used however. Electrical use is reduced. Hallmon said there is about a 70 percent Dille rence in the amount of Power used Between microwave and conventional ovens because of the lower Power Drain and shortened cooking Lime also because the oven won t heat the Kitchen the air end intoning won t kick in. Some new microwave Cooks complain about the look or texture of goods Kalmon said. Mcm Wand foods Don t blown As in conventional ovens and some dishes Are prepared Dille really you d be surprised Al the number of people who just win not eat anything that comes out of the oven looking different than what they re used to she said. My own husband once said Don t care what you Cook in there i m not eating it " but if you can get them to taste in they generally come around. The main Ihling that happens in class is cooking nones to goodness food. When people Tell me what they bought choir ovens for i think. My goodness what an expensive Coffee maker or Popcorn Popper " although the first books on microwaves Are obsolete newer articles and books Are Teller she said providing Basic information As Well As recipes. Some of the things the new microwave Cook needs to be aware of Are standing time or the time food is allowed to sit after cooking but before serving is As important As cooking time. Because Lood in the Center Cooks a Little slower standing time allows the Center to finish cooking without overcooking the outside. You should always undertook you can always Cook it a Lille longer but overcooked food will toughen and dry out she said. Certain pots and pans Are belter than others. Round pots with straight sides Are better because the microwaves will be distributed More evenly. Any Glass Container without a metallic trim is generally Fine one Way to test a plate or pot is to place it into the oven with a cup of cold water beside the Container then turn the microwave on High for one minute. If the dish is hot. It absorbs too much heat and should t be used if it s warm it can be used for a limited time and in cold can be used anytime. Fine China will absorb heat from food and crack and Lead Crystal should be avoided because of the Metal Content. Paper bags or newspaper Wil catch fire in a microwave styrofoam plates will absorb heal from food and mail. Itember9,1987 the stars and stripes Page 15