European Stars and Stripes (Newspaper) - June 15, 1990, Darmstadt, Hesse                                Continued from Page 13 Way to flavor foods cooked on a Gas Grill. Quot you have to be careful with a Gas Grill a she says. Quot you can to throw the chips Over the rocks because the Ash could clog the jets. She recommends using a smoker Box or even an aluminium foil pie plate to hold the chips. A combining microwave cooking with grilling outdoors has increased Between 1983 37 percent and 1989 53 percent. Outdoor cooking also makes you feel Good reports a Survey conducted by Weber Stephen products co., makers of charcoal kettles and Gas grills. More than two thirds of the people interviewed said that barbecuing helps reduce stress once you get the fire going that Island is a pleasant social activity. The variety of Grill types and a steady Stream of new accessories also influenced the perception that barbecuing is fun. Grills fit every situation from table top Hibachi easily transported to picnics to smokers that slowly Cook moist tender roasts whole Birds and fish. Charcoal grills probably have remained a favorite because Clever manufacturers have dreamed up better faster ways to build the fire. One example is the Chimney lighter a Metal Cylinder that turns briquettes and newspaper into cooking heat in 12 minutes. Whole meals a vegetables entree bread even dessert a can be cooked on the Grill with nary a pot or pan to Wash. The following recipes Are suggestions for main dish ideas with appropriate accompaniments. Javanese pork satay with Raita satay this recipe is inspired by indonesian satay Small cubes of broiled meat served with a spicy Peanut sauce. The Raita is a refreshing accompaniment. 1 Pound Boneless pork loin 2 Tablespoons Peanut butter i cup minced onion 1 Clove garlic minced 2 Tablespoons Lemon juice 2 Tablespoons soy sauce 1 Tablespoon Brown sugar dash hot Pepper sauce 1 Tablespoon vegetable Oil Raita 3 medium cucumbers peeled seeded and thinly sliced 1 Tablespoon minced onion 2 cups Plain Yogurt i Teaspoon Pepper 1/4 Teaspoon cumin 2 Tablespoons chopped Cilantro to make satay Cut pork into 1/2-Inch cubes. Blend together Peanut butter onion garlic Lemon juice soy sauce sugar hot Pepper sauce and Oil in a blender. Marinate pork in mixture for 10 minutes. Thread pork on skewers if using Bamboo skewers soak in water for 1 hour to prevent burning. Grill 10 to 12 minutes turning occasionally until done. Serve with hot cooked Rice and Raita. Serves 4. To make Raita Combine cucumbers with onion Yogurt Pepper cumin and Cilantro. Chill two to 24 hours to develop flavors. Serves 4 to 6. Red and White sausage and shrimp with red Pepper coulis kebabs sausage and shrimp Combine for a new Type of Kebab. For the White sausage consider precooked Boc Wurst bratwurst or other mild veal sausage. For the red sausage try precooked Kielbasa Louisiana hot links smoked bratwurst or a Douille. The grilled kebabs Are served with a coarse Puree of red peppers Sun dried tomatoes herbs and spices. 2 medium red onions Cut into 1-Inch chunks 2 Green Bell peppers Cut into 1-Inch chunks 1 Pound precooked White sausage Cut into 11/2-Inch rounds 1 Pound precooked red sausage Cut into 11/2-Inch rounds 1 Pound raw Large shrimp red Pepper coulis 4 Tablespoons Olive Oil 4 cloves garlic coarsely chopped 1 onion chopped 2 red Bell peppers chopped v2 cup dry White wine 1 Teaspoon dried Basil Orvy cup chopped fresh Basil 1 cup chopped Sun dried tomatoes packed in Oil and drained 2 Tablespoons Balsamic vinegar or red wine vinegar to make kebabs skewer ingredients in the following order Bell Pepper onion red sausage push skewer through casing Side of the sausage so the Cut edges Are parallel with the skewer onion Bell Pepper shrimp Bell Pepper onion White sausage onion and Bell Pepper. Grill Over medium hot coals for 3 to 4 minutes per Side. Serve with grilled Squash and dollops of red Pepper coulis. Serves 8. To make coulis heat Oil in a heavy Skillet. Add garlic onion peppers wine Basil and Sun dried tomatoes. Cover and Cook Over medium heat stirring from time to time. When peppers Are soft about 10 minutes of cooking time add vinegar. Coarsely Puree mixture in a food processor or blender. Sauce can be prepared ahead and refrigerated. Serve warm. Beef for the Barbecue with the outdoor grilling season Here Barbecue fans will be taking to the decks patios and picnic grounds. Fish and Chicken Are increasingly popular choices but beef continues to be the mainstay of the backyard Barbecue. Some people shy away from it because of its fat Content. But if you choose lean cuts and keep the portion size Down you can control fat intake. For barbecues who prefer hamburgers and steaks Here Are the fat Content and caloric count of several cuts of beef. The figures Are for a 3-ounce serving cooked and trimmed. Source . Department of agriculture Cut total fat Grams calories round tip 6.4 162 top loin 7.6 172 top round 5.3 162 Eye of round 5.5 155 tenderloin 7.9 174 sirloin 7.4 177 a amps Susan Harris by Marian Burros new York times America s fast food chains Are hard paragons of nutritional virtue but they beginning to respond to criticism by he professionals that they Are nutritional wastelands. Those in search of Low fat meals who have Start away from chains like Mcdonald a Burger King Wendy a Hardee s and Roy Rogers convinced Thi was nothing there they could possibly eat Are in it Surprise. All these chains offer at least one salad and son have even More interesting Low fat alternatives to double cheeseburgers. An analysis of fat in the smallest hamburgers sol outlets of five chains found that All were Well within Range most nutritionists would find acceptable. But National heart savers association a non pc organization that concentrates its efforts on the a of a High fat High cholesterol diet does not think to chains have done enough to reduce the amount of their food. Phil Sokolof the president and sole underwrite the association assailed Mcdonald a the largest of hamburger chains in full Page newspaper advertise this Spring in the new York times the Wall Street journal and 21 other major newspapers. Under the headline Quot the poisoning of America Quot ads accused Mcdonald s of serving food that cont too much fat and cholesterol. In 1988 and 1989 Sokolof a successful business paid for similar ads criticizing food companies Foru highly saturated tropical Oil in their cookies and crackers. The Impact was Swift companies began to reformulate their products to remove Coconut and oils. Whether Sokolof will be As successful this time so Clear but he certainly made Mcdonald a angry. Melissa Oakley a supervisor of communications the Mcdonald a corp., called the and Quot reckless misleading the worst kind of  she also said there were inaccuracies in the and the claim that the amount of saturated fat in a Doul hamburger with French Fries is 25 Grams she Saidi actually 15 to 19 Grams. Sokolof said he stands by his figures which Wen based on tests done for him. But he added Quot what difference does it make whether it s 19 Grams or 25 Grams either figure is  the and also said a precooked Mcdonald a Hamb contains 21.5 percent fat. In its response Mcdonald a countered that Itu ground beef that contains 17 percent to 19.5 Perce fat. Whatever the real number once the meat is Cool the fat Content changes and what matters most is the customer consumes. Laboratory tests conducted for the new York tin by certified analytical labs of Corona Queens fou that Mcdonald a cooked hamburgers contained an average of 21.2 percent fat but ranged from 20.2b percent to 22.5 percent. The cooked patties each a Little Over one ounce Page 14 a a a the stars and stripes Friday