European Stars And Stripes (Newspaper) - March 17, 1989, Darmstadt, Hesse                                6 3 minute Loumiet by Pierre of Finney new York times in French Cui Sikie there is a Mode of preparing Chicken or seafood that is called a la King although icon loss ignorance of which it any. Monarch had Arole in popularizing in Many believe it to to a american to Verlion Iha Lound its Way to France As in Chi Konor Turke yall King. Historical accounts Aie Rich and olten contradictory on the origin o this style of preparation which usually involves a Cream sauce with Pimento one source traces Chicken a taking to Maridge s in London suggesting that it had something to do with a sportsman s winning a big bet on a horse race and being served it at a Celebration dinner a la King preparations have Hearty Appeal in Winter. Recently. I lightened one slightly by leaving out the egg Yolks traditionally used As a thickener. This version is made with shrimp cooked briefly with shas Lols. The shrimp ate Ihnn removed and the sauce is made by Sau Leeling some Iccy peppers and mushrooms then adding Sherry and Cream the amount of Sherry can vary to taste. Rico is the perfect accompaniment and the variations Are limited Only by your imagination and Energy. A Rice concoction Hal worked very Well was made with onions Pigeoh nuts Pine null. Saffron thyme Tabasco sauce and seasonings. H had a Nice  the null and just a touch of Sharpness irom the Tabasco that counterbalanced the a la King sauce. I finished the meal Wilh a Sharp and cleansing salad of watercress and. Endive. Shrimp a la King 2 Tablespoons butter h4 pounds shrimp shelled end devel Ned Salt and freshly ground Pepper to taste 2 Tablespoons finely chopped shallots t Sweet red Bell Pepper cored seeded and Cut into Small strips Vij Pound mushrooms thinly sliced 14 cup dry Sherry it cup heavy Cream. Heal the Buller in a nonstick Skillet. Add the shrimp Salt Pepper and shallots. Cook quickly shaking and tossing the Skillet Over High heal about 2 minutes. Using a slotted spoon put the shrimp on a warm dish. Add the fed Pepper mushrooms sail and Pepper la the Skillet. Cook stirring Over medium High heat until wilted about � minutes. Add the Sherry and reduce to half. Add the Cream and Cook Over High heal about 2 minutes. Return the shrimp to the sauce and Cook just to heat through. Servo with Rice yield 4 Servings Saffron Rice with Signou nuts z Tablespoons butter i cup finely chopped onion 1 cup converted Rice it cup Pignoli nuts it Teaspoon Saffron stems 2 sprigs Iresh thyme Orvi Teaspoon dried 4 drops Tabasco sauce 1 Bay Leaf 1vi cups water Salt and freshly ground Pepper to taste 2 Tablespoons finely chopped Parsley. Melt 1 Tablespoon of the butter in a Saucepan and add the onions. Cook stirring until the onions Are wilted. Add the Rice Pignoli nuts Saffron thyme Tabasco Bay Leaf water Salt and Pepper. Bring to a boil stirring. Cover the Saucepan tightly and simmer 17 minutes. Discard the thyme sprigs and Bay Leaf. Distribute lha remaining 1 Tablespoon butter and the chopped Parsley through the Rice. Keep lha Rica covered in a warm place until in is served. Yield 4 Servings. Watercress and endive salad 1 Large Bunch of watercress 2 Heads endive 1 Tablespoon Lemon juice 1 Tablespoon red wine vinegar 2 Teaspoons Dijon style Mustard Salt end freshly ground Pepper to taste 3 Tablespoons Olive Oil. Cut Oft the Tough stems of the watercress and discard. Cut off the end of the endive and Cut the head Inlo bile size pieces. Rinse watercress and endive and Drain or spin dry. Put . Pul the Lemon Nice vinegar Mustard Salt and Pepper in a Small bowl. Using a wire whisk beat in the Oil.  dressing Over the salad greens and toss. Yield 4 sen Ings. / read an article on How to dry fruit which involved constructing wooden frames using cheesecloth and drying the Trull outside Tor two to three Voeks. I need something faster. Can fruit be dried lit the oven Jean Haeseler Auburn a. Stocking up by Rodale press gives tha allowing information on How to dry Mil in the oven the fruit to to dried should be perfect unblemished a bruised and fully Ripe. One oven can Lake Aboul six pounds of fruit. Fault should be exposed top and Bottom. Place fruit direct Lyon oven Racks one piece deep or if the slats Are too far apart cover first Wilh wire mesh and then place the food on top. Sel the temperature at 150. Degrees f. It will take Between six and 12 hours to dry depending on the typs of fruit. Check on the Ruil often drying is finished when Ruil feels dry and leathery on the outside but slightly moist inside fruit seems to be moister when it s hot so remove a few pieces occasionally and allow to Cool to determine if dry. Since some pieces of fruit will dry faster than others it s important to remove pieces As they dry rather than Watt until All pieces Are dehydrated. After the drying is finished store in Glass or airtight Freezer bags that Are closed tightly with wire or rubber bands. For four successive Days stir the contents thoroughly each Day to bring the drier particles in Contact Wilh some that Tare More moist. If at the end of four Days the fruit seems too moist return to the oven for further treatment. Store in a Cool dry basement or. Pantry. In warm humid weather keep under refrigeration examine dried food occasionally for Mold which can be prevented if the fruit is stored Al freezing temperatures or  the pod Carpus berries were really abundant last year. I made Jam out of them end Alto use them As fruit on my morning Cereal t use the Certo recipe Tor blueberries add a Little Lemon juice and chopped walnuts. Made thinner it s a Good sauce for pancakes or poured Over tee Cream. What i would like to know it the food value of the berries. Ellen Hagedorn Ormond Beach Fla. Pod Carpus Trees from information i be gleaned irom the University of Florida Are evergreens Hal thrive throughout Florida. According o professor Thomas Yeager of the University s Institute of food and agriculture sciences who checked Wilh a tropical fruits specialist the food value of the pod Carpus Berty has not been determined. In a fact Sheel published by the University about pod Carpus. No mention is made that the berries Are even edible. It Doos say that the Fleshy Stem is edible but the foliage has been toxic to some animals especially  i would nol recommend ornamental Ruil Lor human consumption says professor Yeager. Because the pesticide risks Are too great additionally professor . Wardowski Extension horticultural is. Says my reaction to using any ornamental Plant for Lood is that it probably should not be done Reader feedback iridescence in Ham Harry Cook president Cook family foods Lincoln neb regarding a question in your column As to what causes the Rainbow Ellel or iridescence in Ham. Your spokesperson who claimed thai this colouring was duo to the meat s Contact w la Metal is incorrect. Our research explains the Ham s iridescence this Way the fibrous character of the Cut surface of meal or sail on the surface by this meal acts As a grating works like a prism and Breaks up the while Light Hal Sunkes it into a Rainbow of colors secondly a Ihm Oil film spread on the meat during slicing acts like Oil on water and again Breaks Down the Light Inlo various colors. Tha Rainbow effect therefore to perfectly Sala and a natural  a succulent smoked  hot Ual unti a film  writ to soil in. In "