European Stars and Stripes (Newspaper) - June 29, 1990, Darmstadt, Hesse                                In Sandwich aces Turkey breast by Rye or whole wheat bread Jesoon reduced calorie Mayonnaise ice and Tomato lie r wheat Spaghetti with meat sauce sliced steamed Zucchini or Broccoli e French bread a Nneal cookies non fat milk medallions with prunes and pork tenderloin Madeira spoon beef Broth spoon red wine vinegar Joons cornstarch e cloves spoon Oil chopped shallots de prunes it Epper Cress sprigs surface fat from pork and Cut across Grain into Hick slices. Place Between sheets of plastic or Aper and gently Pound with Mallet to 3/8-Inch less. Set aside. Together Madeira Broth vinegar cornstarch and set aside. Oil in 12 to 14-Inch Skillet Over medium High add half of pork. Cook turning once until lightly led on both sides and no longer Pink in Center Ive from pan and place in serving dish. Keep repeat with remaining pork. Card All but 1 Tablespoon drippings from pan then add shallots to pan and Cook stirring occasionally until tender. Add Madeira mixture and Cook stirring occasionally until sauce comes to boil. Remove cloves and season to taste with Salt and Pepper. Then add prunes and heat through. Pour sauce and prunes Over meat and Garnish with watercress. Makes 4 Servings. Raisin Rice bran muffins 1 a cups whole wheat flour 1 cup Rice bran Viz cup sugar 2 Teaspoons baking powder 1 Teaspoon ground cinnamon Viz Teaspoon Salt 1 cup non fat milk a cup Oil 2 egg Whites lightly beaten vib cup seedless raisins Combine flour bran sugar baking powder cinnamon and Salt in bowl. Combine milk Oil eggs and raisins. Stir into dry ingredients just until moistened. Spoon Batter into 12 paper lined muffin cups. Bake at 400 f for 15 to 17 minutes. Remove from cups and Cool. Serve warm. Makes 12 Servings. Bran pancakes 1 cup Rice bran 1 cup whole wheat flour 1 Teaspoon Salt 2 Tablespoons sugar 1 Tablespoon baking powder a a cups non fat milk 2 Tablespoons Oil 2 eggs or Viz cup egg substitute Combine Rice bran flour Salt sugar and baking powder in medium bowl. Set aside. Beat together milk Oil and eggs. Add liquid ingredients to dry ingredients stirring just until moistened. Pour a cup Batter onto hot griddle sprayed with nonstick vegetable Spray. Turn when tops Are covered with bubbles and Cook other Side. Makes about 10 4-Inch pancakes. Pasta Flavoured with Basil Arian Burros York times a his is the time of year for Basil and dishes in which the predominant flavor is Basil Are easy to make. For the Rich full flavor of a dish sauced with Cream but with far fewer calories and much at use Ricotta and Yogurt. The mixture has Only drawback it cannot be heated make sure the Ricotta and Yogurt mixture has had Ince to sit at room temperature while you prepare 5st of the meal then stir it in while the sauce and i Are still hot. E asparagus could not be simpler to prepare and ides a change of Pace from Ordinary steaming. To in herded sauce Les Poon Olive Oil be onion finely chopped spoon minced garlic be red Bell Pepper Julienne 1 Large yellow Bell Pepper Julienne 8 tomatoes halved 1 cup fresh Basil leaves loosely packed 3 quarts water 8 ounces Corkscrew or other Small pasta like shells Viz cup Low fat Ricotta at room temperature Viz cup non fat Plain Yogurt at room temperature Salt optional freshly ground Black Pepper to taste. Saute the onion in hot Oil in a non stick Skillet until it begins to Brown. Add garlic and peppers and continue cooking until the peppers begin to soften. Stir in the tomatoes and Basil and continue cooking until peppers Are soft. Meanwhile bring the water to a boil in a covered pot for the pasta. Add the pasta Cook according to package instructions and Drain. Blend the Ricotta and Yogurt in a food processor until smooth. When the sauce is ready remove from heat and stir in the Ricotta mixture. Season with Salt if desired and Pepper and spoon Over pasta. Yield 2 Servings. Rowing Basil Sil Oci mum Basil icum is a of Hardy annual grown As a Inary Herb. Basil holds an Lostant place in history scially in Asia where it was red. Today Basil is used to or Tomato dishes. It is Sencial in Spaghetti sauce. Own in a warm sheltered place in Light drained soil. Pinch off Flowers to promote Leaf growth. By Sherrie Clinton Baltimore evening Sun fresh cherries Are available through Early August keep unwashed cherries in plastic bags in the refrigerator until ready to use rinse under Cool water just before serving Here Are some recipes from the Northwest Cherry growers. Cherry chocolate ice Cream dessert 1 quart chocolate ice Cream 2 cups cherries pitted and quartered Viz cup chopped toasted almonds 1 Angel food cake Cut into cubes or about 14 ladyfingers whipped Cream soften ice Cream Only until soft enough to san. Told in cherries and almonds. Line a 8v2 by 4v2 by 3-Inch loaf pan with ladyfingers or shredded Angel food cake trim ladyfingers or cake to fit Bottom of pan for a tight fit. Spoon Cherry ice Cream mixture into Center arrange remaining ladyfingers or cake Over top of mixture to cover freeze overnight turn onto serving plate slice with Sharp knife. Makes eight to 10 Servings Cherry Coffee cake 1 cup butter or Margarine softened 1 Viz cups sugar divided 1 Teaspoon Vanilla Viz Teaspoon grated Lemon Peel 2 eggs 1 cup Dairy sour Cream 21/2 cups flour 1 Teaspoon baking powder Viz Teaspoon baking soda a Teaspoon Salt 2 cups cherries pitted and halved Viz cup chopped pecans Viz Teaspoon ground cinnamon Streusel Topping Cream butter 1 a cups sugar Vanilla and Lemon Peel. Beat in eggs one at a time add sour c Ream to thoroughly. Combine flour baking powder baking soda and Salt gradually add flour mixture to creamed mixture beat until smooth. Combine cherries pecans remaining sugar and cinnamon. Spread half of Batter in prepared 13 by 9 by 2 Inch baking pan spoon Cherry mixture Over Batter spread remaining Batter Over top Sprinkle with Streusel Topping. Bake at 350 f for 40 to 45 minutes or until wooden pick inserted near Center comes out clean makes eight to ten Servings. Streusel Topping a cup flour Viz cup softened butter or Margarine a cup sugar 1 Teaspoon ground cinnamon Combine All and mix thoroughly. Stir Fry asparagus 1 Pound asparagus 2 Teaspoons canola Oil 1 Teaspoon sesame Oil 3 Tablespoons coarsely grated Ginger. Wash asparagus and break off the Woody stems. Cut the asparagus just below the tips then slice the remaining stalk diagonally in 1/2-Inch pieces. Heat the oils in a wok or non stick Skillet and stir Fry the asparagus and Ginger for 5 to 7 minutes depending on the thickness of the asparagus stalks until they Are Crisp tender. Yield 2 Servings. Its Cherry season. Enjoy them Plain or create a fancy Cherry dessert. The stars and stripes a a a Page 1 9,1990