European Stars And Stripes (Newspaper) - October 14, 1988, Darmstadt, Hesse                                By Peggy Antenucci new York times confess to Lusty eating habits Cooks have always loved my  of the men i be daled however Haven  up around a table of 10, with live older Bro chefs encouraging me to dig in with them. I never anticipated thai men would disdain a woman s Hearty appetite. Only at a table Tor two under the scrutiny of my Lisl Boyfriend did i fee better suited to a table for one. The sexual revolution has liberated women in the bedroom but we to decades behind at the dinner table. If we finally can have sex with pleasure Why can t we eat with gusto we Haven t come very far from the Days of gone with Trie wind when Mammy laced up Scarlett for he Wilkesen Barbecue warning her to eat before the picnic so thai she would t later attack the food like a Field hand and disgrace her family. Little has changed since then. The cultured woman still in t supposed to eat like a Man. So. To survive in the social scene i had to curb my appetite. It became a contest of wills will i eat the last scrap on the state or will t ignore my nature and nurture a More demure approach to dining my Mother who made Spaghetti sauce in live gallon vats had sealed my Fate As a Lover of Lood cum Laudo braids of garlic were never rustic Wall decor in our Kitchen they were a dietary Staple. A sturdy 3-by-9-foot trestle table filled the Hall of the kill Hon where he family assembled for an hour or two each Day. I be heard that of her families go camping or take trips to National Parks we always got together to oat. These Are no simple Spaghetti dinners 9-by-13-Inch pans of lasagna and Manicotti and Cannelloni bowls of homemade Fol Puccine Alfredo eggplant and veal Parmigiana layered with melted Mozzarella cheese. A heart appetite or love among the carbohydrates Low calorie salad dressings by Marian Burros new York times Alad bars owe their existence to a still budding in Tercel in belter health. The us. Surgeon general s recent report on null lion and health Reile Rales the importance of eating More fruits and vegetal a than most americans do. The report also underscores the need to reduce fat consumption. Umlor Lanalely salad bars have not turned out to be a place where people do a very Good Job of keeping the lat Grams under control while we Aie eating less animal lat we Are eating More vegetable lat and a lot of it is in the Oil poured Over otherwise healthful salad ingredients even in the old Days when salad bars had raw salad ingredients instead of such prepared dishes As potato salad Low fat Low calorie salad dressings were a rarity. It s understandable in a sense no one would have chosen Poneot those commercial Low calorie salad dressings even if it were being Given away. The problem is that once a healthful salad is swimming in a High calorie dressing the benefits of eating the vegetated and fruit Are diminished. Their nutritional Worth is i ruled because the dressing significantly increases the number of calories and the amount of lat. While a Large Lipe Tomalo has 44 calories and no fat a Large Ripe Tomalo with 2 Tablespoons of dressing has just under 200 calories and 14lo 16 Grams of fat. The alternative is not. As is often suggested vinegar straight up not even if it s Balsamic vinegar. One answer of course is less dressing. You need Only one Tablespoon of dressing per serving Ini is thoroughly mixed with the salad ingredients. But More important than reducing the amount o dressing is changing the recipes. The difference Between a Standard recipe for a dressing and one that is reduced in fat is that the flavor comes irom sources of her than the fat from spices and herbs for example. The customary Oil and vinegar recipe Calls for 3 parts Oil to 1 part vinegar. But what is customary can also to unsavoury that much Oil makes lettuce Loo Greasy As Well As unhealthful. Depending on Tho acidity of the vinegar used the proportions can be changed to 2 parts Oil to t Par vinegar or with mild vinegars like Balsamic to equal parts Oil and vinegar if you prefer a creamy dressing the trick is to find alternatives to the cheese and sour Cream. Buttermilk and Yogurt Are naturals. For texture however you can also use Low fat cottage cheese. Then ii you want say. A Blue cheese dressing you need add Only a Little Blue cheese for flavor. Sometimes you can give body to a dressing by using vegetables As ingredients particularly tomatoes and onions. Season the salad judiciously with herbs and spices and you can even forget the Salt cellar or at least give it fewer shakes. All of the following salad dressings can be assembled in 3 to 5 i nulls. No cooking is required. Creamy dressings Yogurt dressing 1 cup Plain Low fat or no fat Yogurt 2 Tablespoons vermouth i Teaspoon minced garlic while Pepper to taste. Blend ingredient Well. Yield 6 to a Servings. Note this dressing is Pertell Tor cucumbers tomatoes or cooked vegetables. As a variation add 1 Teaspoon chopped fresh Dill or replace the vermouth with i minced chives and i Teaspoon Dijon style Mustard. Chutney Yogurt dressing of cup Plain Low fat or no fat Yogurt 2 Tablespoons plus 2 Teaspoons Chutney Liny variety. Combine All ingredients thoroughly. Yield 4 Servings. Note this goes Well with an Apple Walnut salad. Goat cheese dressing 4 Tablespoon fresh Goat cheese 4 to 5 Tablespoon milk 1 Tablespoon chopped fresh thyme Basil or Marjoram. Mix the goal cheese with the milk and herbs. Yield 4 Servings. Note this is excellent on fresh tomatoes. Basil Tomato dressing 1v. Cups lightly packed fresh Basil leaves 1 Teaspoon minced garlic it cup Low fat cottage cheese 1 ounce Gorgonzola or other Blue cheese 1 medium size Ripe Tomato freshly ground Black Pepper to taste. Place Basil leaves in a cod processor along Wilh the the or r. K v. M a  1 p