European Stars And Stripes (Newspaper) - September 19, 1988, Darmstadt, Hesse                                A fun r fior by Marynett stall writer Hen the feminine homemaker departs the scene in s last food time for Many men. The Kitchen trash begins to overflow with emptied Lin cans and crumpled Folio Tram take out meals. Bill Swisher Public relations Allicer Tor the Frankfurt West Germany army regional medics Center refused to go that route. Following the break up of his first marriage about 15 years ago Swisher dived Inlo the culinary arts. I looked upon it As a matter of  he says. I decided i was either going to have to learn to Cook or live on Frozen to dinners and scrambled eggs Lor me rest of my Lile the Only two things i knew How to  until then he had been an infrequent visitor to the Kitchen. Terms like marinade saute and Puree made no sense to him in any language. Today cooking is his Hobby. He s a gourmet or As he prefers to Call it gourmand Cook who tikes to prepare French dinners Lor Small groups of friends. I became interested in French cooking he says by going to French restaurants and watching the original Julia child Black and while to series cafe the French Che. Driven by hunger for Good food and impressed by child s enthusiasm Swisher went out and bought her Book mastering the Artol French cooking. I just started going on from there he says adding that although child s recipes Are complicated her instruct ions arc so simple thai he had no trouble understanding them. We recently were guests at Swisher s apart men in a Village not Lar irom Frankfurt. He promised to prepare one of his Lavonie dishes for us Chicken breasts in Bourbon Cream sauce it s not a child recipe but came from a Long out of print Book on cooking with Bourbon that he checked out of the Library. Swisher says to has made some changes to the original recipe. It used Bone in Chicken breasts. He has substituted boned ones and in doing so has Cut Back the cooking time he also has eliminated the four used in the original recipe to thicken the sauce. Besides finding recipes in cookbooks he buys or borrows Swisher clips them from magazines and newspapers. I can give a recipe a Quick Reading and know it t want to try ii he says. Sometimes you find them in unexpected places the Best recipe for a Cream bused pasta sauce i have Ever Lound was in consumer reports Magazine. That s not where you normally i Hank of looking for recipes while Swisher lines up the ingredients hell be using Lor this cooking session he gives some lips on first ventures Inlo cooking. If you can get a Good Cookbook in the sense that in explains things step by step and does t presume that you know a lot of the terms and techniques and in you can learn some of the Basic things like sauteing and different ways of making sauces then you can go to a recipe that May not have been written with quite As much care to says. You have to put out a certain amount Lor equipment when you Start out but in generally lasts for a Long time. This targe hot plate for example Cost about $30 but i be had in now Lor 10 years and i expect to have ii a whole lot longer while sauteing the Chicken breasts Swisher explains thai he had no childhood cooking experiences to fall Back upon. I think the Only thing i attempted to make As a child was a cake from a cake mix. I grew up near Cedar Point. Ohio in a family thai was very much a meat loaf and Macaroni and cheese Type of family. The Only Ood specialities i know of from the area for that matter Are Lake Erie Perch which is different than Ocean Perch or the Frozen stuff you gel that says Perch on in. And celery seed salad  the dressing he says was named in a res Laurall guide Lor the United Stales called the Good food guide which lists noted regional dishes. I had never heard of in and i spent 14 years of my life there he adds. Swisher s preference for  cooking lies in his love of sauces. Recently i have been doing some chinese cooking and become More interested in italian food particularly pasta sauces but i keep coming Back to the French Kitchen. I am now working for a medical Center and some of the internal Medicine people there will dread hearing it bul i love Cream based sauces and egg based sauces he says. I limit my Dairy and egg consumption otherwise. I be also Cut Down on red meal and Salt since working at the Hospital. I be seen first hand what it can do to you Swisher adds the Bourbon to the pan containing the Chicken breasts and the Kitchen is enveloped in its Heady Sweet Aroma. Next to adds the wine i m the will Rogers of German White wines Swisher says. I have never Mel one i did t  Swisher has prepared a salad to go along with the Chicken entree. If you were running a pretentious res Laurall you would Call it a Market salad. It s what was in season at the Market and looked Good the Crisp colourful salad to be served with a Vinaigrette dressing is ready. Swisher adjusts the seasoning of the creamy Bourbon sauce. The Chicken breasts Are transferred to individual plates. It is very trendy not to pour the sauce Over the main course but around it he says As he adds Golden spoonfuls. Ii is called napping the main course nobody except the restaurant Trade however really uses the  As a final touch he decorates each plate with a shaving of Carrot. The dish needs a Little color he says. In is absolutely monochromatic there s no contrast at  there is. However nothing Pale about the flavor. Swisher says he always receives compliments when he serves his Chicken breasts in Bourbon Cream Sauco. We add ours. Bill s Chicken breasts in Bourbon Cream sauce 2 Large skinless boned Chicken Hall breasts it cup plus it Teaspoon Bourbon Bill safer or a utting Chicken Brettt Tor hit Bourbon 2 Tablespoons White wine not too dry 1 cup heavy or whipping Cream i cup Llyod Reth run Hiroomi 2vi Tablespoon unsalted butter or Margarine Salt and Pepper optional melt i it Tablespoons of lha Bulter or  a trying pan Over medium High heat. As soon As to is completely melted reduce the heat to medium and saute the mushrooms shaking or stirring Ham for about 1 i minutes until they begin to lose their firmness. Remove mushrooms and Sal aside leaving As much Butler in the pan As possible. Add the remaining 1 Tablespoon boiler or Margarine to the pan. Dry the Chicken breasts with paper towels. When the additional butter has mailed add lha Chicken to lha pan. Saule on medium High heat about one minute on each Side or until lightly browned. Reduce heal to the lowest Selling and add w cup of the Bourbon. Let the alcohol Burn of Lor a few seconds or flambe. Then add the wine cover the pan and let Chicken breasts simmer about pvt to 3 minutes on each Side. Remove the breasts of Culless to a separate plate. Cover with aluminium foil and let stand Page 14 the stars and stripes monday �