European Stars And Stripes (Newspaper) - October 6, 1988, Darmstadt, Hesse                                1 whole Nutmeg freshly grated 1 it to 2 cups  dry while wine dough sea for i it Serok 2 cups Lour 1 Tablespoon vegetable Oil 4 to 5 Tablespoons Waler Kii slug. Sch Jer or , before you begin  certain  you have .1 six  casserole with ii tightly fitting lid. Meals and marinade Cut ill the meat into 2-iiw.h cubes. I finely chop the Simicin Leek and garlic. I us ill the meats and marinade ingredients into a Large Glass bowl ind mix Well. Cover the bowl and Lei the meat  in the refrigerator fur 12 to 36 hours. Casserole i  the oven ii 400" l. Butter or grease Vith Romasc  .1  covered casserole preferably Earle m be or enamelled cast Iron. Joel ii  and ill them Cross Vise into Large rounds i Thicket than a Inch. If using a food processor tul the  i with the 4rnin slicing Blade As Muir ".lit1 lin1 Puu Loes sail them lightly ind stack them in a Large Bevl. F finely chop the onions ind Leeks Siul mix tin in in n medium sue howl. With ,1 slotted so Jilin. Remove the meals my the marinade nil Sel Llu a Iside to ,1  bowl. Reserve the , Sel aside 12 liar i  slices fur till very in i of Len Fassi-tiili1. I  kill inc  Phil Lii s in in t Ven  it ii the Bullum us the Bull Rud  it. A \  Musit pm los in ,111 even  i l no the i i  s. Pour in  in Errol Xvi d ni.trin.uti1, induct no lit the Hurbs did Linoley Thoppil  s i Tim thu . Finish it  by id Lin Ono her a Iyce of slice it , Folly Ai in by ii by a of the  minus ind irks Uli  r Umyn null Willi ,  it ice ind Nutmeg  3 Mirikle  of Bill d  s in Thi lop. I Muf ill Liliu it a wining , plus in  1 i to 2 cups of  dry White . I us .1 few la of Bultro or pub  pm Lii of the Milia Luji s. Mix thu flour i liliu1 Oil and witty to Furni to a Mosilli Drukh. Kit it Liy Lii incl inn a Lon  Lonh Noui flu lit ill inv  or mid Llic Milgi of hit . Mii Isk a i he rim if thu  Vilh , Thi ii press tin Dou a unit Ilia  t dig.  the lid on Mil Osi Crole prs sink tie lid into tile Iti Ujah to . .1 Thiim is ii.  Ihu  of tilt in the Bollom  in a Preh coif it i f. Even fur 2-2vi hours. Done t of l n ihi1 Lirl during  linn1. Carry the , Willi Hie lid soil , to Llic liibli1 for serving. Al the table use .1 wooden  l to gently  the l re ice Csc ii a , and Ihen serve Llu Bucke Tuffo very hot Lirt Tilv from Liliu to Isseroli Mill s six to t in jul is Viii is. Note you  idd 1 or i finely chopped a Irros to the onion Leek Milure in the . Link Urilli  and stir in the diced Bacon a Teaspoon of Salt and a Teaspoon if Pepper spread the  Bacon mixture with ill of the pan drippings in an even layer aver the Bottom of a covered casserole. Ii is important to use a casserole that is just Large enough to hold thi1 Chicken. If the casserole is ton Large inc Chicken won l Cook properly place the thicken on the vegetables breast Side up. Pour a cup of the dry White wine into the casserole. Cover the casserole tightly and set it in the lower third of he preheated even. Bake at 350 f. For about an hour. To see if the Chicken is Don insert a skewer into inc thickest Parl of ,1 drumstick. If the juices ire  not Rosy your Chicken is ready to eat when the thicken is comp Lily cooked remove it from the casserole and keep in warm on n serving Platter. Remove the vegetables and Bacon with n slotted spoon and Transfer them to a medium sied Saucepan. Skim the  off the juices in the casserole then pour the juices into the ,in. Add the Green peas and the remaining cup of while wine. 1 , covered until the  hat. If using fro run Jirleen peas Cook until the i Ems Are done arrange the  around the t Hickeson the serving Platter Garnish with minced fresh . Styk e hut. Serves four people. Pc  tips for storage display before the first Lime you use piece of souffle Nheim pottery you must Wash it with soup and warm Waler and rinse thoroughly. Then immerse it in cold water ind Lei it  for 12 hours. The pullers say that an initial soaking is necessary in close the pot s  while it is soaking you la  a slight hissing and see Small bubbles rising up is the water Penel mles the earthenware. Soaking will also produce hairline t Racks All Over the Luize bul the rollers say that s exit ally what is supposed to happen. Veer the  soaking you need nut  the pottery again. Merely use in and Wash ills you would Iny other Ceramic utensil bul he sure in let in dry thoroughly before you store it away. T  Kuge Hapl pans and other similar cake nine to lambs crawfish stars Etc whether glazed. Only on the inside or  All Over must also be seasoned before the fif.1 Lime they Are used. If a set of Soulls Novim cups and Ucen Poliey holds Aren t seasoned properly the cake Batter will always Slick to the pan. First follow the procedure for washing and  soaking described above. Let the pottery Mold dry thur Luithly. Then Butler the inside of it very heavily Willi in Sallyc butter. I us the Mold into a preheated 32.ri"f oven for 10 to 1 5 minuets. Remove ii from the oven and let it Cool completely. Repeal if process of buttering baking Cooling once More. Then wipe out the inside of the cake Mold with a paper Towel. The  Mold is now ready to use. You do not need to season in ii stain merely hurler it Well every time before you put the cake Batter or dough into in. Never Wash the Mold after you have seasoned in. Butter it bake your cake and afterwards simply wipe in out with a paper Towel before storing it away. The More you use the  Mold the belter seasoned it will become and you la never have any problems Willi cakes sticking to the pan. October to 1908 to trips Vigil let