European Stars and Stripes (Newspaper) - February 23, 1990, Darmstadt, Hesse                                Al Sill continued from Page 13 Chicken pieces and raisins. Cover tightly with microwave plastic wrap and Cook at 100 percent Power Lor 6 minutes stirring twice during cooking prick plastic to release steam remove from oven and uncover. Stir in remaining ingredients and serve at once Low wattage variation Cook in a 400 to 500 Watt oven As in step 1 for 3 minutes. Cook As in step 2 Lor 4 minutes. Cook As in step 3 for 12 minutes stirring three times during cooking. Finish recipe As above. Yield 6 Servings to make 4 re nil of Rice Pill place 2 Tablespoons unsalted butter in an Oval dish 13 by 9 by 2 inches and Cook uncovered at 100 percent Power in a 650 to 700-Walt oven for 1 minute or in a 400 to 500-Watt oven for 2 minutes. Stir in i cup slivered almonds Cook at 100 percent Power in a 650 to 700-Watt oven for 3 minutes or in a 400 to 500-Watt oven for 5 minutes. Stir in 1 cup Basmati or Carolina Rice and Cook at 100 percent Power in a 650 to 700-Watt oven for 2 minutes or in a 400 to 500-Watt oven for 4 minutes. Stir in 1 i cups Broth Chicken fish meat or vegetable Broth or vegetable juice. Cover tightly with microwave plastic wrap and Cook at 100 percent Power in a 650 to 700-Watt oven Lor 14 minutes or in a 400 to Soo Watt oven Lor 25 minutes prick plastic to release steam remove from oven uncover and stir All together. To make t rv/n0 of race pfc place 4 Tablespoons unsalted butter in an Oval dish 13 by 9 by 2 inches and Cook uncovered at 100 percent Power in a 650 to 700-Watt oven for 2 minutes or in a 400 to Soo Watt oven Lor 4 minutes. Stir in i cup slivered almonds. Cook at 100 percent Power in a 650 to 700-Watt oven Tor 4 minutes or in a 400 to Soo Watt oven for 6 minutes. Stir in 2 cups Basmati or Carolina Rice and Cook at 100 percent Power in a 650 to 700-Watt oven for 4 minutes or in a 400 to Soo Watt oven for 6 minutes. Stir in 2 cups Basmati or Carolina non and Cook at 100 percent Power in a 650 to 700-Watt oven for 4 minutes or in a 400 to Soo Watt oven for 6 minutes. Stir in 3 cups Broth Chicken fish meat or vegetable Broth or vegetable juice. Cover lightly with microwave plastic wrap and Cook at 100 percent Power in a 650 to 700-Walt oven for 15 minutes or in a 500 to Soo Watt oven for 28 minutes. Prick plastic to release steam. Remove from oven uncover and stir. By Carleton Jones Baltimore Suny of can Start with a Basic premise. Mine is that anything with Ginger or Curry powder in it is by definition dam Good. From there on you move on to the corollary. That is that some of the most gingerly things on Market shelves Are the chutneys. Never heard of major Greys  or lord Kitchener s preparation Don t worry. They Are in turn the most famous names in Chutney a Brand of Curry powder that goes with the same and the recipe for a famous English general s Sut Fuoua Curry blend. None Are absolutely essential for the True enjoyment of Chutney homemade or store bought reached or mangled. Garlicky or not. Each is a signpost in gourmet dining an accent that is no More to be neglected than Ketchup on Fries.  is available at gourmet counters and in Indian food shops and it comes from Asia in tins. It is what you use in your meat and Rice dish when you Are serving Chutney As a sort of coup de Grace. For an approximation of what a glamorous homemade Curry powder is like try whirling lord Kitchener s preparation through your blender see recipe. Put the powder in a dry bottle Cap it and store. Despite the mystery and Glamour of major Grey Chutney also thrives As a perfectly respectable country preserve made in thousands of batches by Home hoarders who grab the Early peaches pears and apples and Start peeling and chopping. Garlic and Ginger along with judicious doses of Curry powder Are major ingredients in such preparations often not All three at once. Karin and Edward t. Gieske or. Have just launched their own version of Chutney in Apple and peach versions marketed in gourmet shops and gift stores in the United states As the Swan Valley Brand through Tuandt enterprises. The Brand was introduced at the giant 600 Booths Atlanta gourmet food exhibition in june. Their chutneys Are based on a recipe that has been in the Gieske family for four generations. We be been making it for years. Everybody who tasted it asked for a Jar says mrs. Gieske of the family formula which she says comes from family ancestors in Scotland. I sampled a number of English chutneys before we began in business but i ended up going Back to the family recipe. It s Sweet and tangy and not  and designed to be teamed with cheeses and meats she says we tried out the Apple version As a Baste on Ham pork chops and pork tenderloin and it worked out  they also tried a Batch on their 22-year-old son. He put it on hot dogs and his opinion was Mother this is awesome " that s when they knew they had a hit she says. While the exact formula remains a secret mrs. Gieske says a major ingredient is fresh ground Young australian Ginger. That s what gives a Complex flavor she says. Unlike Many relishes and other condiments Chutney does not have to harmonize Only with elaborate dishes or spicy involved preparations like Curry dishes. Quite the reverse in some cases in fact. The Chutney and corned beef on White Sandwich bread was a trendy lunch years Back at Manhattan s Schrafft s restaurant according to food writers Jeannette Ferrary and Louise Fiszer. Their 1985 Book California american Cookbook Simon & schuster inc is an encyclopedia of transplanted american food styles for their version of an exotic tuna with Chutney see recipe. Actually the Affinity of Chutney for Chicken and tuna dishes dressed with apples was Long ago recognized. West coast Cookbook authors Schuyler Ingle and Sharon Kramis Tell of the same ennobling Quality in their Northwest Bounty Simon & schuster 1988. Their simple luncheon Type Chicken salad recipe see below involves the popular Granny Smith Apple but is nevertheless a classic. When All Rolls around the authors shift to red delicious which they chop with Mango Chutney fresh walnuts and Curry powder the tangy acco condiment by Pushcart sme teme vendors to concoct a More Complex salad basically featuring spinach. Curried tuna and Mango Chutney on Garden lettuce 2 7 a ounce can tuna fish drained 1 Large red Apple cored and a warmly Chopp it cup Green onion sliced into rings i cup Mayonnaise 1 Tablespoon Lemon juice 2 Tablespoons Mango Chutney 1 Tablespoon Curry powder dissolved in 1 Tablespoon boiling water it Teaspoon ground cumin red and Green lettuce leaves it cup coarsely chopped dry roasted Pean for Garnish in a bowl mix tuna Apple and onion rings. In a separate bowl Combine Mayonnaise with Lemon Chutney Curry inclusion and cumin and add to to mixture. Line plates with lettuce leaves top with salad and Garnish with chopped peanuts. Serve Chicken and Apple salad with Chutney Lime dressing 2 pounds Chicken breast 2-3 Granny Smith apples 1 cup Mayonnaise juice of it Lime 3 Tablespoons Mango Chutney red grapes celery slices optional for game poach Chicken and Cool. Skin Bone and Cut c into Winch strips or use oven roasted Chicken 2-quart serving bowl. Cut apples into thin slices add to Chicken. Blend together the Mayonnaise juice and Chutney and mix thoroughly with the c Page 14 the stars and stripes Friday Gebru