European Stars And Stripes (Newspaper) - February 6, 1989, Darmstadt, Hesse                                Sum by Pierre Franey new York times the felicitous combination of Rosemary and Lemon is found often in Northern italia cuisine most successfully in simple Quick veal dishes. Virtually any dish that is made with veal can to replicated with Chicken breast which is less expensive. For the recipe Here i begin by dredging Boneless skinless Chicken breasts in seasoned flour and sauteing them in a non stick Skillet with some Olive Oil. Cooking Lime is Only about four minutes per Side be extra careful to avoid overcooking. Pour off any fat from the pan and make a Quick sauce with garlic dry White wine Lemon juice and Rosemary. This recipe works Best with chopped fresh Rosemary. If you use dried Rosemary Cut the Quantity in half because the dried has a stronger flavor. Other herbs can be added to suit individual tastes like Basil thyme and Parsley. The sauce requires Only three minutes cooking time. A Fine Side dish is steamed rape in France Italy and spam Colza in Germany raps with tomatoes. Rape leaves have a wonderful tart flavor and Are packed with Vitamin c and minerals. All they require is Quick sauteing in a non stick Skillet coated with Olive Oil. I like to add garlic and Pepper flakes or sex Ira flavor rape like kale collard greens spinach and other Leafy vegetables should be served immediately because it tends to Wilt fast if held in a hot pan. Chicken breasts with Rosemary and Lemon 2 whole skinless Boneless Chicken breasts about 3/4 Pound each 1/4 cup flour Salt and freshly ground Pepper to taste 2 Tablespoons Olive Oil 2 Tablespoons butter 2 Tablespoons chopped fresh Rosemary or 1 Tablespoon dried 4 garlic cloves unpeeled Viz cup dry White wine 2 Tablespoons fresh Lemon juice 2 Tablespoons chopped Parsley. Split the Chicken breasts in half Down the Center. Trim them neatly to remove peripheral membrane and bits of fat. Dredge the Chicken All Over in the flour seasoned with Salt and Pepper. Heat the Oil and butter in a heavy Skillet Large enough to hold the Chicken breasts in one layer. Add the Chicken pieces Rosemary and garlic. Cook about 4 minutes or until the pieces Are nicely Brown on one Side. Turn and Cook for 4 to 5 minutes until Golden Brown on the other Side. Do not cover. The curious i be heard that Teflon and other non St Csc cookware let off highly toxic fumes when heated during Normal use and that the deaths of household pets especially Birds have been linked to this. I be also heard that the Lames Are potentially dangerous to people especially Small children. I m very concerned because All my cookware is Silverstone and i have a baby. Do you have any information concerning this Caryl Edwards Dania Fra. In Normal use toxic fumes Are not emitted for porn non stick coated cookware. Dominique Tomb eur a specialist in Teflon finishes with Dupont explains that if the non stick coating is accidentally overheated the non stick surface May begin to deteriorate. Dupont non stick coatings will not begin to deteriorate says Tomb eur until the temperature of the cookware reaches about 500 degrees f and significant decomposition of the coating will occur Only when temperatures exceed about 660 degrees Well above the Normal cooking temperature Range. Moreover the resulting fumes from overheated non Sticks Are no More harmful than those from overheated organic substances such As fat butter or cooking Oil As to Birds the following information comes from a Booklet sent by of Pont titled caring for your pet Bird fumes from everyday cooking can be harmful to your Bird particularly smoke from burning foods. Overheated cooking Oil fat Margarine and butter May create dangerous fumes. Scorched plastic handles can contaminate the air. Non stick cookware with pol Tetrafluoroethylene Ftfe coating can also Emit fumes harmful to Birds if cookware is accidentally heated to High temperatures exceeding approximately 500 degrees f Well above the temperatures needed for frying or baking. In addition Ftfe coated drip pans should be avoided because even in Normal use they reach extremely High temperatures and car Emit fumes that Are hazardous to Birds. A simple Rule of thumb is never keep your pet Bird in the  can you suggest How t can make Crisp waffles i be tried a number of mixes and get the same results Limp and Brown. My Waffle Iron is newly purchased and is called Gold n crispy by Oster. A Watton Wilmington Iii extra Crisp waffles advises Amy Raczka of Osier s Home economics department Are produced by baking waffles longer or by allowing them to sit in the opened unit a few extra seconds. Most waffles Wilt Cook in two to two and a half minutes. Allowing waffles to bake for three minutes should make them More Crisp. Additionally freshly baked waffles can quickly become soggy if placed on a cold plate. Moisture forms Between the hot Waffle and cold plate causing the Bottom of the Waffle to become wet. To eliminate this problem remove the cooked Waffle to a Cooling rack for a few seconds before  Oster further suggests that you do not Over mix Waffle Batter beating egg Whites separately and folding them into the Batter will create a lighter crisper Waffle. And Don t open the Waffle maker during the first minute of baking or the Waffle will separate Raczka recommends the following recipe for waffles blender Cornmeal waffles cup milk1/4 cup vegetable Oil 1 cup Alt purpose flour. 2 Tablespoons comma2 Teaspoons baking powder2 Teaspoons sugar v4 Teaspoon Salt. Preheat Waffle maker put All ingredients into tender Container. Cover and process at a medium Speed until dry ingredients Are moistened. Do not Over blend. Pour vie cup Batter Over Center of grids. Close Waffle maker bake until Golden about 2 minutes. Repeat serve. While hot with warm syrup. Makes 8 waffles. For some interesting and unusual recipes using your Waffle Iron write to Oster and ask for their pamphlet winning ways with Waff tas. Their address Oster 5056 North Lydell ave., Milwaukee wis. 53217, Haw a consumer related a Watson Ortw to songs Haithu in Cam of the stars and strips Apo 0921 1u.s, fort. Pour off All the fat from the Skillet leaving the Chicken Rosemary and garlic in the Skillet. Pour in the wine and bring to a boil. Add the Lemon juice and Parsley. Cover closely and Cook 3 minutes longer. Remove and discard the garlic cloves and serve immediately. Yield 4 Servings. Steamed rape with tomatoes 1 Pound tender fresh unblemished rape turnip or spinach greens May be substituted 2 Tablespoons Olive Oil 1 Tablespoon finely chopped garlic 1/z Teaspoon hot red Pepper flakes 4 Small Plum tomatoes about 1 Pound Cut into Viz Inch cubes Salt and freshly ground Pepper to taste. Using a Small paring knife Cut off and discard the Bottom stalks of the rape. The tender leaves and stems should be left intact. Rinse the rape Well in a colander. Drain but allow the water that clings to the leaves to remain. Heat the Oil in a heavy Skillet or casserole with a tight fitting lid. Add the garlic and Pepper flakes and Cook briefly. Do not Brown. Add the rape and stir. Add the tomatoes Salt and Pepper and Cook stirring until wilted. Cover closely and let Cook for about 5 minutes turning the vegetable occasionally for even cooking. Serve immediately. Yield 4 Servings. When it comes to hair does Shorter mean lighter you know what the problem with dieting is they make it so complicated. Before i put a bite of food into my Mouth i have to identify it. In my Kitchen that s Tricky i have to know if what i am eating is a carbohydrate or a protein How Many calories it contains How Many Grams of fat Are in it. Then i have to worry about fiber sodium sugar and cholesterol Levels before i Factor in sluggish metabolism. I must ask myself is this the kind of food that forms a fat cell Over each hip and multiplies and divides As i sleep i Don t mind telling you i am bored to death Reading Cereal boxes and labels on cooking oils. It seems As if every hour of every Day in this country a new bulletin is issued on How to lose weight. I know the ultimate answer but i m not going to reveal it until later in the column. First you have to hear How i be suffered needlessly. I go Back to the old water diets where i soaked up More water than the White House Lawn. For a while i had a complicated regimen spread out on the Kitchen counter where i ate a yellow Leafy vegetable from column a a Green Leafy vegetable from column a and a red meat supplement that would t fit in the Navel of a Newborn. I regressed to powdered formulas mixed with Blue milk. One of my favourites was the diet where i ate pineapple for two hours and then switched to Bing cherries for two hours. My face broke out but i figured it was a Trade off. There was the usual Parade of patches pills and pouches with nothing promising on the horizon until the other Day when i was leafing through a Magazine. I saw before and after pictures of three women. One had lost 165 pounds the one next to her had lost 44 pounds and the one next to her 110 pounds. There was something about All three of them i could not put my Finger on. Then i realized what it was All three had had their hair Cut and styled in their after picture. Feverishly i began leafing through every Magazine in the House and in every before picture the hair was stringy and unkempt and the women were wearing bib overalls and Over blouses. In the after pictures they were neat and dressed like they were going to the four seasons for lunch. That had to be the secret to their weight loss it was too much of a coincidence to be anything else. Does hair retain water does it weigh More than we think it does does less of it affect our metabolism is it possible that it triggers a hormonal balance that shrinks the Waistline and eradicates dimples i m not ready to go Public with this yet but i think i m on to something. I can just hear some of the sceptics saying is she crazy answer me this were you crazy when you drank liver malts once a week snacked on Sunflower seeds eight times a Day wired your jaws shut what have you got to lose. But a Little hair c 1989ermabombeck Page 16 the stars and stripes monday,.february 6,1989