European Stars And Stripes (Newspaper) - December 7, 1988, Darmstadt, Hesse                                60, by Pierre Flaney new York times have been experimenting lately with ground fresh Lurkey meat which is widely available i american supermarkets. It is an excellent Low Bataller saliva to ground beef and considerably cheaper. It can be used in casseroles to thicken sauces and stews or to make burgers. Since Lurkey is so Low in fat it can be blended with other ingredients to prevent dryness. I had great Success making meatballs with a Pound of ground Iresh Turkey combined with four Sweet italian sausages about Hall a Pound. Even with the sausage a moderate amount the meal balls Are lower in lat than if ground beef alone was used. I seasoned them with allspice cumin freshly grated Nutmeg and hoi Pepper Hakes. You can Experiment with your favorite herbs and spices. A simple Lemerio sauce with cubed Zucchini a rods a Fine combination. It you have exceptionally Ripe fresh. Tomatoes use them in the sauce. Otherwise canned crushed italian tomatoes Are the Besl bet they Are always Ripe and Lull Flavoured. Onions garlic Green peppers and Iresh herbs rounded out the flavors. These Lasly meatballs go Well with any kind of pasta fresh or dried. I made a Batch of Linguine with some grilled Pecorino cheese. Pecorino is made from Ewe s milk and is one of Tho most popular cheeses in Italy. The Best has a distinctive piquant Layor italians say thai the farther South you go in Italy the More pm Cranle the cheese gets. 01 course any cheese of your choosing would do. Turkey and sausage meatballs with Tomato sauce meatballs 1 Pound ground Freh Turkey meal 4 wet italian sausages about 14 Pound with eating removed 2 Teaspoons vegetable or com Oil i cup nary chopped onions 1 Teaspoon minced garlic cup fresh bread crumbs i cup fresh or canned Chicken Broth 1 egg lightly beaten 14 Teaspoon ground Allie place i Teaspoon ground cumin 1 Teaspoon red hot Pepper flakes Salt and freshly ground Pepper to taste sauce 3 Tablespoons Olive Oil v4 cup chopped onions 1 Tablespoon minced garlic. 1 cup diced Zucchini a Nch cubes 1 cup diced Green Pepper cinch Dice 1 Bey loot z Teai Poona chopped fresh Rosemary or 1 Teaspoon dried 2 Teaspoons chopped fresh oregano or i Teaspoon dried 3 cups canned crushed italian tomatoes 2 Tablespoons Tomato paste Salt and freshly ground Pepper to taste i cup fresh or canned Chicken Broth or water i cup chopped Iresh Basil or italian Parsley to make the meatballs Combine the Lurkey and sausage meat in a mixing bowl. Heat the Oil in a Small Saucepan. Add the onions and garlic. Cook stirring until willed. Remove from heal and tet Cool. Add the bread crumbs Chicken Broth onion and garlic mixture egg the spices Salt and Pepper to the meat mixture. Blend Well. Shape the meat mixture with the hands into 24 meatballs. To make the sauce heat the Oil in a Saucepan. Add the onions and Cook stirring until wilted. Add the garlic Zucchini Green Pepper Bay Leal Rosemary oregano Salt and Pepper. Cook stirring Over medium heal lor5 minutes. Add the tomatoes Tomato paste Chicken Broth Salt and Pepper and stir gently. Cover and simmer 15 minutes. Remove and discard the Bay Leal. Add the Basil ust before serving. ". Yield 4 jo6servings lingu1ne with Pecorino cheese it Pound medium size Linguine Salt 1 Tablespoon butter 2 Tablespoons Olive Oil v4 Teaspoon red hot Pepper flakes freshly ground Pepper to taste i cup grated Pecorino cheese. Cook the Linguine in sailed boiling water according to manufacturer s instructions. Drain the Linguine and return it to the pot. Add Butler Olive Oil Pepper Hakes Salt Pepper and cheese. Toss Well and serve hot with the meatballs. Yield 4 to 6 Servings. The curious i like to eat the skin of oranges. Usually they treat the oranges with some chemicals to keep them fresh longer Are the chemicals harmful where can i ind untreated oranges How can i gel rid of the substances they use so i can enjoy the san mrs. Van Pham Apo new York most oranges Are treated with lung Clde sprays to keep them from rotting then covered with Wax to keep Thern i Cirn drying out. In addition sometimes they Ara dyed Florida oranges not Western oranges for cosmetic reasons. Generally these treatments present no problem to Consumers interested in the Interior of the Orange but those who eat the Peel have legitimate concerns. Alter All who wants to eat a lot of Dye chemicals and wan even though the Citrus people assure us that it is harmless one wonders How necessary All this treatment of oranges really is All supermarkets should have a Section in the produce department devoted to untreated fruits and vegetables enabling the consumer to at least make a Choice. In the meantime the Best advice i can offer is that you scrub the Orange with a vegetable Brush using plenty of hot water and liquid detergent rinsing Well. I bought a Carton of Breyer s Vanilla ice Cream. It Erma Bombeck a Hopper Fly son a Hente. Looked like Pepper had been sprinkled All through it. I took it Back to the store and the manager opened another Carton and it was the same. This Lee Cream if made by Kraft co. I wanted to write but there was no address on the Carton. Also i have heard that shredded styrofoam is added to Lea Cream. Can you find out if this is True Evelyn Sondergard Selma Calif. Connie Ciletti a consumer representative with the Krai Dairy group explains that the Little Black specks you saw throughout chg tee Cream Are ground Vanilla bean. The ingredients Are milk Cream sugar and natural Vanilla flavor. The address of our company says Citelli is stated in the signature clause on All of our products and is recognized by the government As a Bone fide mailing address. We have always received All tetters and packages from our Consumers with this  there is no shredded styrofoam in any ice Cream although i can understand How such a Rumor could arise alter sampling some Low Quality heavily aerated varieties.  vegetables at a produce stand when they also sell eggs. The eggs Are stacked up in paper Cartons in the aisle and Are not refrigerated. I said to the owner these eggs ought tote refrigerated Don t you think and he said it Doe ant realty matter. We had chickens for years and never refrigerated the eggs. Kept them right on the Kitchen counter in a wire  my Mother did the same thing. So is it really necessary to refrigerate eggs s. Wolstad Santa Rosa Calif. Kay Engelhard test Kitchen supervisor Olathe american egg Board answers Yoor question your Reader who questions the local produce stand about refrigerating eggs is Correct refrigerated eggs maintain Quality much longer than those not refrigerated. There is in eld saying in the egg Industry that eggs at room  Lor one Day lose More Quality than eggs refrigerated a week at room temperature the air cell becomes larger the while becomes thinner and the Yolk flattens. Although eggs do not actually spoil quickly their Quality deteriorates when not   to printed literature sent by the egg Board the changes described above do not have any great effect on the nutritional Quality of the egg or its functional cooking properties in recipes.". Pm to rom Zoiti Nutua we to so a tit to an Al 8m ind she Apo lt2ll