European Stars And Stripes (Newspaper) - December 29, 1989, Darmstadt, Hesse                                Site by times As i have cd. And As Many i books As i own i have be satisfied with a Jan Cookbook. By s is just too of the other hand some of cookbooks i be looked 5 ably inauthentic s As velveeta cheese / mexican Cook Book. " " temporary recipes \ j i what i be searched for the past. 9ites Are there but also. The innards of Mexico. So pork in banana leaves ing combines the foods Lian and hispanic the Toltec and other tribes 0 much to Mexico s Jota Les native to their Foa pumpkins. I potatoes Beans and in to the Cookbook danish invaders arrived 16th Century they of their Homes in g livestock cheeses and ing with their cooking idea together these two i legacies evolved into i  introduction to mexican two or Many follow i included of several lilies cheeses and cents such As Cactus pads and banana leaves. Basic foods such As tacos Are covered in the Cookbook. Bui Here Are also twists on old favourites such As fish tacos which use red snapper in combination with to Matillo Salsa fresh Cilantro lettuce and sour Cream. Other dishes Are Chorizo and bean Sandwich crab Tostada and pork and Hominy soup there Are eight recipe chapters in this Cookbook mexican Tavonte appetizers and ant Ojito salads and soups meat poultry and seafood vegetables Beans and Rice egg dishes breads and pastries and desserts and beverages. Throughout the Cookbook Are scattered special one Page features on such topics As salsas chocolate and edible cac uses recipes Are clearly presented ingredients Are readily available in the Southwest and More frequently than Ever elsewhere in the United states. Us military commissaries overseas often Slock a selection of ingredients the mix of familiar and not so familiar foods is Good and favourites or some close facsimile can surely be found Here. Also Nice is the nutritional information that accompanies each recipe. There is plenty of color photography too Costilla Amado 6 Large tomatoes 8 Anaheim Poblano or other Large mild Green chillies it cup each red wine vinegar and shopped Reah Cilantro 3 cloves garlic minced or pressed Salt 6 to b pounds pork spareribs Lime slices optional about 1 cup sour Cream 3 or 4 limes Cut into wedges to prepare fire Mound and ignite 50 charcoal briquet. When coals Are heavily spotted with Gray Ash spread to make an even layer. Place tomatoes and chillies on a lightly greased Grill 4 to 6 inches above prepared coals Cook turning As needed until chillies Are charred on All sides 7 to 10 minutes and tomatoes Are hot and streaked with Brown about 15 minutes. Bank half the briquet on each Side of grate adding 5 fresh coals to each Side. Place a Metal drip pan in Center and replace Grill. Chop grilled tomatoes and chillies. Discarding stems and seeds. Place tomatoes chillies and their juices in a bowl stir in vinegar Cilantro and garlic season to taste with Salt. Spread some of the Salsa evenly Over both sides of ribs Reserve remaining Salsa. Place ribs meat sides up on Grill directly above drip pan. Cover Barbecue and adjust dampers to maintain an even heat Cook Basting occasionally with some of the remaining Salsa until meat near Bone is no longer Pink when slashed 1 to 11/4 hours. Cut ribs into 2 to 3-rib portions Garnish with Lime slices if desired. Offer remaining Salsa sour Cream and Lime wedges to add to individual Servings. Makes 6 to 8 Servings. Per serving 632 calories 41 Grams protein 12 Grams carbohydrates. 47 Grams total fat 173 milligrams cholesterol. 151 milligrams sodium. Sunset s of Lipcan Cook both. Classic and contemporary re Pitts from the editors of Sunset Magaie. Son Bach. 128 Peges. Color photography. Available at stars and stripes both stores Tor s7 95. Yadas Cocos and other mexican food. Its and All sorts of hot spicy lot about Chile peppers As a design r jewelry cookie cutters posters kitchenware and clothing All ods. T to the bimonthly Magazine costs years the whole Chile Pepper . . 87196. W 29,1989 new York times Here Are Many ways to Cool the Mouth after biting into an excruciatingly hot Pepper but exper s agree on one thing water won t help. Not surprisingly cold things work the Best especially alcoholic beverages or Dairy products containing lactic acid. Harry Lawless an assistant professor of food science at Cornell University who specializes in studying the relationships Between human sensory response and physical stimuli swears by Frozen Yogurt Barry Green a psychologist and associate member of the Monell chemical senses Center in Philadelphia who studies the sensory mechanisms of the Mouth recommends a Frozen Brandy i Alexander. Another sizable contingent finds Relief in starchy foods like Corn tortillas Rice or hunks of bread. Although water in t harmful it seems / to have almost no effect in Cooling the Mouth. People have tried All kinds of  said Jeanne Croft a Chili Pepper inspector and founder of International connoisseurs of red and Green Chile an organization based in Las Cruces . Go with whatever soothes you. The thing to remember is that the pain will eventually go  following the trends but staying at Home a do it yourself Chic meal by Charlyne Varkonyi Baltimore Sun Cross cultural cuisine has become a foodie hot Button in the United states. We Dine in restaurants where East meets West As chefs Combine japanese or chinese with French cooking. Korean bul Gogl sits on the same table with japanese sushi or Washimi. But you Don t have to allow the experimentation to Stop with eating out. Eating in can be As by ethnic As your imagination allows. Here is a Quick sauteed Chicken dish with Salsa for those evenings when we feel More like putting things together than cooking. Depending on your tolerance for hot and spicy you May choose from mild medium and hot kinds of prepared bottled Salsa. Check the ingredients listings of the supermarket salsas and try to select a Brand without a Tot of additives. Rice is the natural partner to serve with Salsa but it is not the Only option. We turned to a Quick cooking moroccan favorite made Fromm wheat couscous. Think of it As a Cross Between Rice and pasta. The result a tasty blend of mexican and moroccan food. You should have the butter safflower or Corn Oil Salt and Pepper in your pantry so you need shop Only for the Chicken breasts couscous and Salsa. Chunky Chicken with Salsa and couscous 2 cups cold water 2 Boneless and skinless Chicken breasts about 1 Pound 1 Tablespoon butter plus 1 Tablespoon Saff lower or com Oil 1 cup couscous 2 Tablespoons butter optional 1 Teaspoon Salt optional Salt and Pepper to taste 12 ounces medium Salsa put z cups of cold water in a Saucepan with lid and allow to come to a boil. Meanwhile Wash and dry Chicken breasts thoroughly and Cut into uniform chunks about 1 Inch wide. Heat 1 Tablespoon butter and 1 Tablespoon safflower or Corn Oil in Large frying pan on High until melted add Chicken chunks and Saul until Brown about 10 minutes. Season with Salt and Pepper. When Chicken begins to Cook the water in the Saucepan should be boiling. Add couscous stirring constantly. Continue stirring and add optional butter and Salt. Cook for 2 minutes on High then cover pot tightly remove from heat and let stand. When Chicken is done the meat will be free of Pink color but still Juicy. Drain excess fat from pan. Add Salsa to pan cover and bring to boil. Reduce heat to simmer and Cook until the Salsa is heated about 5 to 8 minutes. Fluff couscous with a Fork. Spoon couscous on dish and top with Chicken chunks and Salsa. Makes 2 to 3 Servings. The stars and stripes Page 15