European Stars and Stripes (Newspaper) - April 6, 1990, Darmstadt, Hesse                                Continued from Page 15 minced onion. Squeeze a Little Lemon juice Over each one and eat them As Finger food. Lemon Chicken soup with artichokes ramen noodles 3 cans Rich Chicken Broth 1 Tablespoon Lemon juice 1 Tablespoon very dry Sherry 1 Tablespoon fresh chopped Basil leaves or 1 Teaspoon dry 1 package ramen dry Oriental noodles 1 can Artichoke hearts Cut in quarters 1/4 cup finely chopped celery 1/4 cup sliced water chestnuts 1a cup sliced tiny canned mushrooms water to taste bring the Broth to a boil and add the Lemon juice Sherry Basil and ramen noodles. When the noodles Are a Little undercooked add the vegetables and bring the soup Back to a boil. Taste the Broth and if it is too Strong for your taste add a Little water. Store the soup in the refrigerator until you Are ready to pack the picnic. Then bring it to a boil again for one minute and pour it into a thermos prewar med with boiling water. Serve in hot cups with Forks a eat the vegetables and drink the Broth. The fat Little pockets of Calzoni Are a Staple at most pizza places but they Are easy to make at Home. Calzoni May be the original hot picnic food lore has it that they were invented by Mediterranean housewives whose husbands tucked them into their shirts when they headed for the frosty Fields in the morning and ate them at noon still warm from the body heat in which they nestled. You May prefer to warm yours by wrapping them in a layer of crumpled foil to protect the bread crust and turning them Over a charcoal fire until they Are heated through. Boeuf Bourguignon Calzoni filling 1 Pound sirloin tip trimmed of All fat and Cut into bite sized pieces 1/4 cup flour 1 Teaspoon cracked Pepper 2 Tablespoons Bacon drippings 1 cup sliced fresh mushrooms t a a \ v i / Quot v of a Viz cup bite sized onion chunks 1/4 cup chopped Bell Pepper 1 cup dry red wine Viz cup water 2 Bay leaves 1 Clove garlic Cut in half 3/4 cup grated Sharp Cheddar shake the meat up in a bag with the Pepper and flour until All the pieces Are coated. Heat the Bacon drippings in a heavy Skillet. Brown the floured meat quickly on All sides. Add the vegetables and saute until they turn a Little Brown. Reduce the heat and add the wine water Bay leaves and garlic. Simmer gently partly covered until the meat is very tender and has absorbed most of the liquid. Turn the mixture from time to time to keep it from sticking. When the Bourguignon is finished remove the Bay leaves and garlic pieces. Cool. Correct the seasoning by adding Salt and More Pepper if you think it necessary. Add the grated cheese. Store the Stew in a zip close bag in the refrigerator until you Are ready to fill the Calzoni. Fills 4. Sausage and eggplant Calzoni filling 1 Pound hot sausage 1 eggplant 114-ounce can stewed tomatoes 1 Clove garlic chopped in half Viz cup celery chopped Fine 1 Teaspoon crushed oregano leaves 1/2 cup grated Mozzarella 2 Tablespoons grated Parmesan Cook the sausage Browning it on All sides. Drain it and Cut it into bite sized pieces. Peel the eggplant and chop it into chunks. Put the eggplant into a Large Saucepan with the can of tomatoes juice and All the garlic the oregano and the celery. Bring to a boil and Cook for 3 minutes covered then reduce the heat to a simmer and uncover the pot. Cook the eggplant mixture until most of the liquid has evaporated stirring occasionally so it does no to stick. The vegetables should be moist but not soggy or you la have a Mushy Calzoni. Cool. Remove the garlic pieces. Mix in the sausage and cheese and store in a zip close bag in the refrigerator until you Are ready to make the Calzoni. Fills 4. Calzoni2 loaves Frozen bread dough3 Tablespoons Oil each loaf of Frozen bread dough will make four Calzoni. Thaw the loaves on oiled cookie sheets when they Are pliable Cut each loaf into four equal pieces. Gently pull the crust into rounds about Viz Inch thick As if you were making Little 6-Inch pizzas. Heat the oven to 350 degrees. When the dough reaches room temperature and has risen slightly fill the Calzoni by putting about % cup of filling in the Center of each one. Leave a Border All around of about 1 Inch of Plain dough Seal the Calzoni by folding the Circle in half and pinching the edges together firmly. Bake for 40 minutes. The dough will Brown nicely All Over. When the Calzoni come out of the oven you la have a meal in a pocket that needs Only to be rewarded at the picnic site a although they Are also Good cold. Serve them with an assortment of celery Sticks Carrot Sticks baby radishes and scallions to Munch on the Side. Dark chocolate dipped oranges4 big Navel oranges 2 Tablespoons dark rum 8 to 12 ounces semisweet chocolate a Skillet in which to melt the chocolate 1 pint of Ripe strawberries the Day before the picnic Cut a round plug from the Stem end of each Orange. Poke your Finger gently into the Center of the sections to create a Little space. Drizzle v2 Tablespoon of rum into each Orange. Close the Orange with the plug and tape it shut you can use transparent tape for this wrap the oranges very tightly in plastic wrap refrigerate the oranges until you Are ready to pack the picnic. When you re ready for dessert put the chocolate into a Small Skillet and melt it Over the coals. Be careful not to let it scorch. Set the Skillet on a Flat surface and let each person dip the rum fragrant Orange sections into the chocolate and eat them. The strawberries can be used to cleanse the palate and mop up any remaining chocolate. A a or. Of Quot it x. In i Page 16 a a a the stars and stripes Friday april 6,1990