European Stars And Stripes (Newspaper) - February 1, 1989, Darmstadt, Hesse                                 m hmm by Pierre Franey new York times Weet red peppers make an excellent base for All kinds of delicious Low fat sauces. I recently prepared a splendid but easy week night dinner using trimmed Boneless loin of pork and a Quick red Pepper sauce. I began by slicing the pork into eight medallions about 3 ounces each and pounded them lightly with a Mallet or the Bottom of a heavy duty Skillet to allow them to Cook faster. Pork needs to be cooked thoroughly but that does not mean it should be dry. Pork medallions should be seared in a pan Over medium High heat to trap the moisture. If you Cook pork medallions slowly the moisture will evaporate and leave the meat As Tough As leather. One Way to determine when the pork is done is to Pierce a medallion with a knife. If the juice runs Clear it is done if still Pink continue cooking. When the meat is cooked remove the medallions from the pan and pour off any fat. In the same pan saute some onions and the cubed red Pepper. Add some garlic Chicken Broth cumin and Bay Leaf and simmer. This is the basis of the sauce which is emulsified in a blender at the last minute and finished Oft with butter and Lemon juice. A suitable accompaniment this time of year is braised endive seasoned with White Pepper and Lemon juice. Most of the endive in the United states comes from Belgium although a fledgling Domestic Industry has cropped up. Look for endive wrapped in tissue paper this vegetable remains White if it is never exposed to the Sun. If the endive is turning Green or has blemishes it is probably old. The leaves should be firm and tightly closed. Medallions of pork with Sweet red Pepper sauce 8 Boneless loin of pork slices about 3 ounces each trimmed of excess fat Salt and freshly ground Pepper to taste 1 Tablespoon Olive Oil 4 Tablespoons finely chopped onions 2 red Bell peppers about % Pound cored seeded and Cut into 11/4-Inch cubes 1 Teaspoon chopped garlic 1 cup fresh or canned Chicken Broth 1/z Teaspoon cumin powder 1 Bay Leaf x 2 Tablespoons butter 2 Tablespoons fresh Lemon juice 2 Tablespoons finely chopped fresh coriander. Place pork slices on a Flat surface. Pound meat lightly with a Mallet and Sprinkle with Salt and Pepper. Heat Oil in a non stick Skillet Large enough to hold the slices in one layer. When Oil is very hot add meat and Cook Over moderately High heat for 5 minutes or until Brown. Turn slices and Cook for about 5 minutes More. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally. Transfer meat to a warm serving dish and keep warm. Pour off most of the fat from Skillet. Add onions and red peppers. Cook stirring until peppers Are wilted about 5 minutes. Add garlic and Cook stirring briefly. Add Broth cumin Bay Leaf Salt and Pepper. Cover and simmer 5 minutes. Remove and discard Bay Leaf. Place mixture in a food processor or blender. Add butter and Lemon juice and pulse to blend to a Fine texture. Return mixture to Skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander. Yield 4 Servings. Braised endive 8 Heads of medium size belgian endive Salt and freshly ground White Pepper to taste a Teaspoon ground cumin 1 Tablespoon fresh Lemon juice a cup water 1 Tablespoon butter. Wash endive and trim the Stem ends. Put endive in a Saucepan Large enough to hold them in one layer. Sprinkle endive with Salt and Pepper cumin and Lemon juice. Add water and butter and cover tightly. Bring to a boil and simmer for about 25 minutes until water is evaporated. Uncover endive and Brown lightly on both sides. Serve immediately. Yield 4 Servings. The curious t / recently took the instructor course for the american red Cross s better eating for better health program. The instructor said that the Salt added to water for pasta speeds up the heating process. And on the pasta package the directions say to add Salt at the beginning of cooking time. I had always thought that adding Salt was to prevent boiling Over. What s the real purpose Colette Abell Apo . The purpose of adding Salt to pasta water is to enhance the taste of the pasta which is rather Bland without it. Although Salt will not prevent boiling Over it is a heat conductor and will shorten the length of time it takes to bring water to a boil. To be certain i checked this out in my Kitchen and found that two cups of Plain water came to a boil in two and a half minutes while two cups of water with a Teaspoon of Salt added came to a boil 15 seconds sooner. What happens to the billions of feathers that Are removed from All the chickens killed every Day in this country just curious. Maia Anderson Forestville Calif. According to an article in the Magazine Hippocrates shopper by Sonja Heinze titled Home on the Range by Edward Dolnick the feathers Are recycled. A Chicken goes into the slaughterhouse says Dolnick at about 4 pounds and comes out at about 3. Heads feet guts feathers Are All collected rendered in cookers that hold up to 50,000 pounds and then transformed into food for fido and Tabby and countless  Are Kellogg s nuts Grain Cereal products anything More than Corn flakes wheaties special k or product 19 with raisins added the word nutria sounds so healthy. Confused in Atlantic City . The answer is yes nutria Grain is More claims Peter Phelps a consultant with Kellogg s consumer affairs department. Nutria Grain Cereal introduced in 1981, is made from the whole Grain Kernel it contains the added wholesomeness of the bran and the germ. No sugar is added. Its flavor results from naturally occurring sugars and malt  in the Coop news a publication put out by Consumers cooperative in Richmond Calif., the following is advised in answer to the question How should you choose a Cereal after much exploration and consultation Coop Home economists used these conclusions to rate cereals whole grains Are Best added sugar is bad especially at Levels of 30 to 55 percent found in the High sugar cereals hot cereals Are generally both More nutritious and economical than cold fortification if done at All should be at moderate Levels such As 15 to 25 percent not 100 percent of the . Recommended daily allowance Rda. Also a Cereal should taste Good not have too much Salt not have added fat and not Cost a  Reader s suggestion sour Cream replacement Norma Lewis Columbia to Here is my suggestion for replacing sour Cream for baked or boiled potatoes. Although Yogurt is Good the Best thing i be tried is blending Low fat cottage cheese or Ricotta with just a bit of fresh Lemon juice. Mix this Low calorie Topping in the  have a consumer related question write to Sonja Heinze in care of the stars and stripes Apo 09211, . Forces. Erma Bombeck i read a Story the other Day that sent a shiver Down my spine. A grocery store Chain is letting customers ring up their own groceries. Instead of surrendering her cart to a checkout person the shopper sends her food sailing along a conveyor Belt with the bar code Down until it reaches the scanner. The computer generated voice tells her the Price of each item records it and gives her a total which she takes to the cashier. The world is divided into two groups of people those who Are fiercely Independent and Are challenged by the idea of taking care of themselves and those who refuse to take up running marathons until they have Valet parking at the starting line. I belong to the latter group. I want to be pampered in this world. I want waiters to drape my Napkin Over me As if my arms were broken. I want a shoe Salesman who will stick with me like ugly wallpaper even when nothing fits. I Don t want to Check into a hotel where i am Given a Compass and a map with an x that says you Are  i Don t want to carry on a conversation with a person that sounds like a record on the wrong Speed. Ever since we became an insert Quarter wait for Light to go on self service society i have suffered unbelievable stress. At the self service Gas pump i put the wrong nozzle in my Gas tank and bought $1.03 Worth of Gas for my feet. One night when i inserted my Bank card to withdraw $20, the automatic Teller chewed it up. The cups never come Down for me in the Coffee machine. Parking meters never give me the amount of time i paid for. I am inept and unsure of myself and the machine knows it. I used to work for a department store that was family owned. They prided themselves on tradition and service. We used to hear stories of How the owner would go to the curb and Greet the carriages. He would then escort his customers into the store personally and summon help for their needs. When i worked there the erosion was starting. If someone from the store followed you to the curb it was Security ready to bust you for shoplifting but inside the store the feeling of Pride was still there and we were All committed to uphold it. Stores Are owned by chains now and sightings of salespeople Are recorded and celebrated like those of rare Birds in the Everglades. When the Day comes that we have to Start removing our own plastic Security clamps from clothes human life will disappear from behind the counters forever. I Don t think there s any Way we can Stop Progress. Airlines Are pushing for machines to write your own ticket. You can rent a cart for a Dollar to transport your own Luggage. You can nuke your own sandwiches at convenience stores Wash your own car at the car Wash make your own picture frames and take your own passport photo. It s cheaper. But As a woman living in a time Warp i can still fantasize about a husky voice whispering in my ear the most Beautiful words in the English language May i help you c 1989 Erma Bombeck Page 16 the stars and stripes wednesday february 1,1989