European Stars And Stripes (Newspaper) - January 25, 1989, Darmstadt, Hesse                                By Pierre Franey new York times Ven those who have Little knowledge of russian cuisine recognize the term stroganoff or Stroganov. This popular Winter dish has a French connection going Back to the 19th Century. Aristocratic russians of the time had a Strong commercial and cultural connection with France and Many upper class russians employed French Cooks who were always looking for ways to give French dishes a russian twist. One of the most prominent families of the time was the Stroganov who spent a great Deal of time in Paris and had a passion for French cuisine. Beef stroganoff is believed to have been created when the family chef added some sour Cream a russian Staple to what was essentially a beef dish in a classic French Mustard sauce. In the recipe below i have fiddled with the ingredients a bit partly to make it quicker for today s Home Cooks. This dish Calls for meatballs rather than strips of meal and veal instead of beef although you could make a. Combination of veal and beef and even add Sines my doctor has advised me to eliminate g Yolks from my diet due to a cholesterol problem i be been using Only the Whites. I would appreciate any information about the nutritional value of egg Whites. Martha Davidson Sarasota Fla. Egg Whites Are an excellent source of protein along with some Riboflavin and Trace minerals. There s actually about a third More protein in the Whites than in the Yolks. The american egg Board informs us that egg protein is of such High Quality that it s often used As the Standard by which All other protein is measured. It has the Ideal balance of essential amino acids and is classified with meat in the food groups. The egg Whites contain no cholesterol or fat and the White from one Large egg contains about 19 calories. You can Cut the cholesterol Content of any Melet quiche or scrambled egg recipe in half by using two egg Whites for one whole egg for half the eggs in a recipe. In recipes that use eggs As an ingredient you can usually substitute two egg Whites and a Teaspoon of vegetable Oil per egg for All the eggs called for in the recipe. What to do with All the Yolks Cook them and mix into pet food or use raw As a perfect natural conditioner for your hair. Rinse Well with lukewarm water. Our friends have various ways of cleaning salad pork if you like. The meatballs Are browned quickly in a hot Skillet then simmered with mushrooms onions and the sauce made with Chicken Stock Sherry and Cream. The meatballs can be formed in Advance and refrigerated but i find that the dish is Best if cooked just before serving. The Only accompaniment you need is simple buttered noodles with Parsley for a Garnish and perhaps with a grating of Parmesan or gruyere cheese. Veal meatballs stroganoff 1 Pound ground veal 1 egg lightly beaten a cup Fine fresh bread crumbs 1/z cup Chicken Broth fresh or canned 1/4 Teaspoon ground cumin a Teaspoon freshly grated Nutmeg Salt and freshly ground Pepper to taste 2 Tablespoons butter 1/4 Pound mushrooms thinly sliced a cup finely chopped onion 1 Tablespoon paprika a cup dry Sherry 1/4 cup heavy Cream % cup sour Cream. Place the meat in a mixing bowl and add the egg. Soak the bread crumbs in 1/4 cup of the Chicken Broth and add to the meat. Add the cumin Nutmeg Salt and Pepper and mix Well. Shape the mixture into the curious shopper by Sonja Heinze greens to get rid of pesticides that might be on them. What is your personal advice on this subject Margaret Zeller Chicago Iii. I personally make an Effort to buy salad greens which Are certified to be organically grown but when i can t get them i put regular salad greens through the wringer so to speak. I put the uncut leaves in a salad spinner and rinse them once with water. Then i fill up the spinner with water again and add a drop of liquid detergent this time swishing the leaves around in the solution. I then Drain the water out and rinse the leaves in Clear water. Last i fill up the spinner again add a Tablespoon of vinegar swish the leaves Drain then spin the greens dry. Please Tell me How to temper an old Iron Skillet. Alberta Ewing Little Rock Ark. If the Skillet is Rusty remove All the rust with steel Wool then Wash the pan and dry it thoroughly first with a paper Towel or cloth and then by placing it in a warm not hot oven for 30 minutes. Now you Are ready to season the Skillet. Coat the balls about 11/2 inches in diameter. There should be about 40 meatballs. Heat the butter in a non stick Skillet and Cook the meatballs Over medium High heat turning gently until they Are nicely browned about 5 minutes. Scatter the mushrooms and onion Between and around the meatballs and Sprinkle the paprika Over All. Shake the Skillet to distribute the ingredients evenly. Cook about 1 minute and cover. Simmer about 5 minutes and add the Sherry and the remaining 1/4 cup Chicken Broth. Stir in the heavy Cream cover and simmer for 10 minutes. Stir in the sour Cream and bring just to the boil. Serve the dish piping hot. Yield 4 Servings. Buttered Fine noodles with Parsley 8 ounces Fine noodles Salt to taste 3 Tablespoons butter at room temperature 4 Tablespoons finely chopped Parsley 2 Tablespoons grated Parmesan or gruyere cheese freshly ground White Pepper to taste dash of Cayenne Pepper or to taste. Drop the noodles into boiling salted water and when the water returns to a boil Cook according to package instructions about 6 to 8 minutes. Drain in a colander then return to the pan. Add the butter Parsley cheese Salt freshly ground White Pepper and Cayenne Pepper. Toss quickly and serve hot. Yield 4 Servings. Inside and outside of the pan entirely with fat that has no Salt in it. Use lard or vegetable Oil. Peanut Oil is very Good because of its High smoke Point. It is also More easily absorbed into the pores of the Metal. After coating put the pan Back into a slow oven for several hours. During this time remove the pan from the oven Redcoat and return to the oven twice. When finished wipe off the excess fat. Degrease the pan before and after using for the next few weeks. Never Wash an Iron Skillet in the dishwasher because the detergent will lift the seasoning from the pores. Soaking Iron pans in liquid detergent will also remove the seasoning. Reader feedback Chicken soup Gerda Ivester Darmstadt West Germany this is in reference to the Reader who wrote in looking for another Way to make Chicken soup so that she did t have to fish around for the Bones after it was done. I usually use an entire Chicken and let the Bird simmer in the Broth until it s done. Then i take the intact Bird out of the Broth and add the noodles. While the noodles Are cooking i debone the Chicken and then add it to the soup. I find this process a lot easier and certainly not As Messy As putting a Cut up Chicken in the  Heinze in care of the e2ksc Staaf if there s a picture of me with this column take a Good look at it does it look like a woman who could t go on breathing without a salad shooter or a Home nurturer who could never find real happiness without a greens spinner that takes the moisture out of her lettuce can you imagine giving this person a crepe maker when she does t even sew every time someone gives me a gift it s for the Kitchen. Just once i d like to receive something that does t come with a warranty. In spite of the fact that inside this Industrial strength body is a shallow materialistic airhead i have received enough Small appliances and gadgets to open my own store. These Little time savers take More time than you think. Unless you Wear All the appliances dangling from your Waist on a Utility Belt you have to get a ladder and get them off the top shelf somewhere. Then you have to Wash the dust off and finally rummage through a drawer for the instruction Booklet. Under great pressure from my husband i took my Page 16 the stars and stripes new salad shooter out of the Box yesterday and brought out All the ammunition from the refrigerator i could Muster. The first Volley was fired in seconds. It All went so fast i kept loading and reloading until finally i had shot out enough salad to Cater a wedding reception for 200. When my husband walked into the Kitchen i surrendered my salad shooter and begged Stop me before i kill  it s great to see you using something he smiled. You never did use the pasta maker i bought  shows you what he knows. The drying rack is in my bathroom with Little knee High stockings drying on it year after year my Mother patiently requests a gift that is endangered has to be insured has 10,000 fewer Miles on it than she does. Tough biscuits. Her Kitchen is a Romp through a Domestic toys a us. For her birthday she got an automatic bread maker. When i visited recently my dad who is retired was seated near the counter with his eyes glued to the Little wednesday january 25,1989 Light on the machine. He s been there for three and a half hours said my Mother. Reminds me of a dog we used to have who put his nose in the crack of the Back door just in Case someone opened  we watched him in silence. Between Mother and me we have a world class collection of electric knives Bagel slicers steamers slow cookers Popcorn Poppers egg poachers wine kits Yogurt makers thermostat spoons blenders mixers ovens Candy holds deep fryers woks Taco warmers and Sandwich grills. I got something for you i said. She brightened together we removed a Page from a Magazine advertising passion perfume. We both hovered Over the Flap until i lifted it releasing an exotic scent. Hurriedly we rubbed it on our wrists before it disappeared. My dad sniffed Mumm. Smell that yeast it s not going to get any better. C 1989ermabombeck