European Stars And Stripes (Newspaper) - May 26, 1989, Darmstadt, Hesse                                By minute gourmet by Pierre Franey new York times find myself buying Turkey breast at the supermarket More and More As a substitute or High priced Voal in All sorts of recipes and the results have been extraordinarily successful a recent dish that underscored the versatility of Turkey breast was a Scato Pine layered with cheese and prosciutto and served in a Marsala sauce the cooking technique Lor veal and Turkey in such a recipe is identical in act. The Turkey breast is less vulnerable than veal to drying out in dishes like this Many supermarkets sell pro sliced breast of fresh Turkey otherwise you can buy Hall a breast and slice it yourself to leed Lour to six. My technique Calls Lor covering the slices they should be about a Quarter of an Inch thick with plastic wrap and pounding them lightly with a meat Pounder the Bottom of a heavy Skillet will do the Job equally Well pounding gives the slices a firmer texture and allows them to Cook More evently. Be careful not to Pound too hard or the fibres in the meat will break Down. Season the slices Well on both sides dredge in a Little hour and saute in a hoi Skillet with Olive Oil and Button. A quid sauce is prepared by removing the slices Iron the pan and de glazing the sauce with Marsala wine then reducing it Over High heat until it thickens ii you like add some fresh herbs to the sauce at the last minute a classic italian Side dish to such a real is Osotio. Which i like to make with widely available converted Rice Many Cooks prefer to be More authentic by using italian Arbon Rice which is excellent. Whichever you use the cooking time and technique Are essentially the same the traditional method for risotto Calls for saute my onion and garlic in butter and then adding the Rice to Coal the grains Well. The Broth Chicken Broth in this Case homemade or a Good commercial Brand is added and the mixture is stirred periodically until it is absorbed Turkey breast Scalo Pine with Marsala sauce 4 slices Turkey breast about it Pound each Salt and freshly ground Pepper to taste flour for dredging 2 Tablespoons butter 2 Tablespoons Olive Oil 6 Tablespoons Marsala wine 4 thin slices of prosciutto 4 thin slices Fontina or gruyere cheese. Prehnal lha broiler to High. Cover the meal with plastic wrap and Pound it lightly with a Moat Pounder. Sprinkle both sides with Salt and Pepper and dredge All Over in a Little flour. Heat the Bulter and Oil in a heavy non stick Skillet Large enough to hold the slices in one layer. When it is very hot add the meat Brown on both sides Over High heat and Transfer to a hot Ovenproof serving Platter. Add the wine to the Skillet and Cook stirring. Over High heat until the wine becomes syrupy. Spoon this Over the meat. Top each piece of meat with one slice of prosciutto and a slice of cheese. Run quickly under the broiler until the cheese melts serve yield. 4 Servings risotto 3 cups fresh or canned Chicken Broth 3 Tablespoons butter 3 Tablespoons finely chopped onion 1 Tablespoon finely chopped garlic 1 cup arborio Rice or converted Salt and freshly ground Pepper to taste a cup dry White wine 4 Tablespoons freshly grated Parmesan cheese. Heat the Broth in a Saucepan and keep in at a simmer heat 1 Tablespoon of the butter in another Saucepan add the onion and garlic and Cook stirring until wilted. Add the Rice Salt and Pepper and sir to coat the grains add the wine to the Rice and Cook stirring occasionally until All of the wine is evaporated. Add it cup of the Broth to the Rice mixture and Cook stirring occasionally until All the Broth has been absorbed. Add another it cup of the Broth and Cook stirring occasionally until All is absorbed. Continue cooking the Rice in this fashion until All the Broth has been used. Remember that the Rice must Cook gently. When All the Broth has been absorbed fold in the remaining 2 Tablespoons bul Ler and the cheese. When the Rice is done the grains should be tender except at the very Core which should retain a very Small bite. The total cooking time should be Aboul 25 to 28 minutes yield 4 Servings. Curious shopper the now bran on the Block by Marian Burros new York times two years ago it was wheat bran these Days it s oat bran. But the newcomer on in grains for health list looks like Rice Brandi is pretty difficult to be a Cournal when it comes to the latest health craze so it is a Good idea not to Stock up on any single item. You could end up with a closet Lull of Oal bran when All your friends have gone on to no bran and judging by the material pouring out of the u s department of agriculture and the Rice Council of America you ought to have at least one Box of Rice bran on your shelf by now. Research done by the us a on hamsters shows that Rice bran the outer layer of Brown Rice is As of Lclive in lowering cholesterol As is oat bran. Studies on humans in Australia support that finding according to preliminary reports Page 16 the stars and stripes there is plenty of Rice bran around it is what gets taken off Rice to make it while. It May strike some people As strange that to consume the part of Rice that May lower cholesterol they must now buy the once discarded no bran. There is however an easier Way to get both parts of the Rice Kernel oat Brown no. It is available in just about every supermarket and health food store. Many people Are reluctant to prepare Brown Rice because it takes 45 minutes to Cook but there Are two simple solutions one is to use instant Brown Rice which Cooks quickly. The othe1 is to soak regular Brown Rice for several hours so that it will Cook in 20 minutes. Just cover the Rice with water and allow it to sit covered at room temperature for Lour hours or longer overnight if desired. Drain off the water and cover with the appropriate amount of water for cooking. Cook As you would regular White Rice. Friday May 26,1989 Bysong Heinze some paper towels and plastic wrap Are labelled As microwave sate and others Are not. What would happen if something that s not a Safe was used in a microwave oven i can understand that some plastics might melt but paper towels Evelyn Lyke Kingston . Paper towels that Are not labelled microwave Safe says Susan Martin a manager Al the Maytag company May have the potential to ignite thus creating a  the following information is Given in a Maytag technical bulletin regarding the use of paper and plastics when cooking in a microwave paper paper products that can be used in the microwave oven include paper plates napkins towels cups and Wax paper. Use White rather than coloured towels for the Dye might add color to the food. Do not use paper towels with Nylon or other synthetic fibres Lor they could cause the paper to ignite foil lined paper products for the foil will reflect microwaves and prevent or slow Down cooking newspaper because some types of newspaper Ink can absorb microwaves causing the paper to ignite plastic plastic wraps boil in the bag plastics and roasting or cooking bags without the wire twist tie can All be used in the oven to some extent. There Ore Many grades of plastic wrap. Some such As Saran wrap Are heavy enough to withstand the High temperatures of cooking foods. Other brands will not withstand the High temperatures and will tear or even melt. Don t use plastic other than the Thermo or High temperature plastics with foods High in fat or sugar. Foods High in fal or sugar become so hot that they can distort or even melt plastics such As styrofoam or plastic spoons. An example of a High temperature plastic is a Bacon rack specifically designed Lor use in the microwave oven. How come you can buy two a size flashlight batteries Lor 99 cents and one Battery Tor your watch costs $4.89? Why is it that the smaller they Are the More they Cost Butch Jennings Dalls a. James Donahue director of communications Al Duracell inc., answers your question the size of the Battery has nothing to do with the retail Price. It s possible to buy two d size batteries Lor 99 cells because so Many hundreds of millions Are made each year and the goods manufacturing efficiency allows a lower Price. Watch batteries Are More expensive because first of All they Are More difficult to make than flashlight batteries requiring special equipment. Secondly the ingredients in a watch Battery Are More expensive. Finally there in t As much demand for Walch cells As lord cells so the High Cost of manufacturing is passed along the Good  says Donohue is that most watch cells will last a Long Long time so there s no need to change them As frequently As a cells in a flashlight hive a consumer related quo ton write to Sonia Heinle in cart of to Sun and str Fml. Apo 09211. Us. Forces