European Stars and Stripes (Newspaper) - April 20, 1990, Darmstadt, Hesse                                By Pierre Franey new York times shrimp Are Ideal for time pressed Cooks since they can be prepared in just minutes. With an a la minute sauce like the Quick Curry described Here dinner can be on the table in Well under 60 minutes. This Curry sauce is made with a Good Curry powder preferably homemade and counterbalancing Sweet ingredients in this Case onions and apples. My Home version of Curry powder is made by combining the following in a spice grinder a cup turmeric 3 Tablespoons ground coriander 2 Tablespoons ground cumin 1 Tablespoon White Peppercorns 1 Tablespoon whole cloves 2 Tablespoons ground Ginger 1 Tablespoon ground cardamom 2 Teaspoons Cayenne Pepper 1 Tablespoon ground Mace 1 Tablespoon fenugreek seeds. To reduce fat and calories some of the sour Cream used to thicken the sauce has been replaced by Yogurt. Eight ounces of unsweetened Yogurt has Only about 150 calories and 7 Grams of fat As against 493 calories and 9.8 Grams of fat for sour Cream. Some sour Cream is necessary however because Yogurt alone tends to break Down in cooking. In this recipe the proportion is a cup of Plain Yogurt to Viz cup of sour Cream. This Quick sauce would also work Well with scallops lobster Chicken or Lamb. Rice is the traditional Side dish to curries. For a different texture and color Viz cup of wild Rice has been added to Viz cup of converted Rice. Wild Rice takes about 45 minutes to Cook so you should get it on the stove before you begin the Curry sauce. Sauteed spinach with mushrooms is a Light accompaniment. Shrimp in Light Curry sauce 1 Viz pounds medium size shrimp 1 Tablespoon Olive Oil Viz cup finely chopped onions a Pound finely chopped celery curious shopper by Sonja Heinze do you have any suggestions for making herbal teas from your own blends this is something i would like to get into. A Sarah Mcdonald Tampa Fla. Rodale s illustrated encyclopedia of herbs tells us How to make a proper pot of Herb Tea Quot first bring fresh Cool water to a rolling boil. Then rinse a China pottery or other non Metal Teapot with some of the water. Next toss in the herbs roots seeds pods leaves using 2 Tablespoons of fresh or 1 Tablespoon of dried for each cup of water you la be using plus an extra 2 Tablespoons of fresh or 1 Tablespoon of dried for the pot in other words if you re brewing 4 cups of Tea use 10 Tablespoons of fresh herbs or 5 Tablespoons of dried pour in the boiling water and let the Tea Steep for about 5 minutes. Steeping time will vary depending on what herbs you re using so do taste checks at intervals. Strain the herbs out As soon As the Tea has reached the desired  Here Are some ideas for Tea blends spearmint Elderberry and Lemon Balm Tansy Sage and Rose hips Marjoram Anise and Lemon Verbena Angelica Orange Peel and Nutmeg Blueberry Leaf Bee Balm and Ginger Lemon grass Rosemary and thyme Rose petals Rose and Raspberry Leaf chamomile and Apple mint. I read somewhere that its All the rage in Florida now to Cook meatballs in Ginger ale. I have no idea How the recipe goes but its supposed to be fantastic. I know in a clutching at straws but have you Ever heard of it a Charlie Barrows Sarasota Fla. The recipe you re looking for rang a Distant Bell and sent me searching in the usual places. I was about to give up when it suddenly hit me in the Middle of the night where i had seen it which turned out be Harper s Magazine an unlikely place. It was in an essay titled Quot vulgar recipes Quot which commented on a Book called simple cooking by John Thorne in which your recipe appears. What you do is take the juice of 1 Lemon a 1 quart bottle of Heinz Ketchup 1 quart of schweppes Ginger ale and 2 medium Heads of cabbage coarsely chopped. You mix curried stuffed or with cocktail sauce shrimp Are a favorite with seafood lovers and easy to prepare. Viz cup diced Apple Cut into 1/4-Inch cubes 1 Teaspoon finely chopped garlic Salt and freshly ground Pepper to taste 1 Bay Leaf 1 Tablespoon Curry powder 1 Tablespoon Lemon juice Viz cup sour Cream 1 cup Plain Yogurt a cup chopped fresh coriander Peel and Devin the shrimp and rinse Well. Heat the Oil in a nonstick Skillet Large enough to hold the shrimp in one layer. Add the onions celery apples and garlic. Add Salt and Pepper. Cook Over medium heat until this All together and add meatballs made from 3 pounds of lean ground beef 3 eggs and a minced onion. Simmer covered for an hour then uncovered for 20 minutes. What is the difference Between White and Black Pepper and Why do some recipes Call for one or the other a r. Van Senour Redondo Beach Calif. Wilted. Do not Brown. Add the shrimp Bay Leaf and Curry powder. Cook stirring often for about 3 minutes Over High heat. Add the Lemon juice sour Cream and Yogurt. Gently bring the mixture to a boil while stirring. Sprinkle with coriander and serve immediately. Yield 4 Servings. Wild Rice and Rice Creole 6 cups water Viz cup wild Rice Salt to taste Viz cup converted Rice 2 Tablespoons butter 2 Tablespoons Lemon juice freshly ground White Pepper to taste. Bring half of the water to a boil in a Saucepan. Add the wild Rice and Salt. Bring to a boil and simmer for 45 minutes or until done. Drain the Rice and keep it warm. While the wild Rice is cooking bring the rest of the water to a boil in another Saucepan. Add the converted Rice and Salt. Bring to a boil and simmer for 17 minutes. Drain. In a Saucepan Combine the two rices. Add the butter Lemon juice and Pepper. Blend Well and serve immediately. Yield 4 Servings. Sauteed spinach with mushrooms 1 Pound fresh spinach in bulk or 1 10-ounce package fresh spinach 3 Tablespoons butter Viz Pound mushrooms Cut into 1/4-Inch slices 1 Teaspoon finely minced garlic Salt and freshly ground Pepper to taste. Pick Over spinach and remove and discard any Tough stems and blemished leaves. Rinse and Drain Well. Heat 2 Tablespoons of the butter in a Skillet. Add mushrooms and Cook stirring often Over High heat until mushrooms Are browned. Add the remaining butter and spinach and Cook stirring until wilted about 1 minute. Sprinkle with garlic Salt and Pepper. Cook about 1 minute without Browning the garlic and serve. Yield 4 Servings. Store Tomato juice in the can after its opened but rather Transfer the juice to a plastic or Glass Container with a lid. This is also advised for Orange and Grapefruit juices because acidic liquids Leach Lead from the seams of cans and none of us needs Lead in our systems. The main difference Between the two is the color but White Pepper is not As pungent As Black Pepper. They do not come from different plants. Pepper that is destined to be Black Pepper is picked As a Berry just before its Ripe. Then the Berry is dried in the Sun Over a charcoal fire becoming Black and wrinkled. Berries that Are picked when they Are fully ripened become White Pepper. They Are also dried and become Black and wrinkled but the outer Hull is removed using a friction process leaving a White Core. White and Black Pepper May be used interchangeably but White Pepper is often suggested for use in Light coloured food mainly for the Sake of appearance. Does canned Tomato juice come from fresh tomatoes or Are the tomatoes cooked first a Jan Loudon Poughkeepsie . According to the Campbell co., the fresh tomatoes Are crushed and then heated rapidly to about 220 f. Then they Are strained and Given another heat treatment above the boiling Point to sterilize the liquid. Supposedly if the juice were canned fresh it would have an unappealing taste. Always remember not to Page 16 a a a the stars and stripes Friday april 20,1990