European Stars and Stripes (Newspaper) - August 10, 1990, Darmstadt, Hesse                                Veie i Tail is a vein 3f. Bench i or eels. Ugh. In. I in Tlok ions Ssofi Are 3 its ing by Marian Burros new York times this shrimp dish might have been aptly named curried shrimp but whenever something is called Curry and there is no Curry powder in it someone invariably Calls and asks if the Curry was forgotten. Curry powder is a mixture of Many spices among them cumin turmeric coriander and Cayenne. So anything containing those ingredients or some combination of them with others is rightly a Curry. Curries Are usually accompanied by some Sweet condiments and for this meal some sweetness can be found in the couscous with its raisins. If you wish to make the dinner a Little More festive add a Chutney. Indian shrimp with apples 1 Large onion chopped 1 Tablespoon canola Oil 1 Teaspoon ground coriander 1 Teaspoon cumin i Teaspoon turmeric a Tovy Teaspoon Cayenne 2 apples washed unpeeled and Cut in chunks a Pound cabbage shredded a Pound raw shrimp shelled and de veined 1 cup nonfat Plain Yogurt 1 Tablespoon cornstarch. In non stick Skillet Large enough to hold All the ingredients saute onion in hot Oil with. Coriander cumin turmeric and Cayenne until onions begin to Brown. Add apples and cabbage and Cook Over medium heat until the apples begin to soften. Stir in shrimp and Cook for 3 to 5 minutes until shrimp Are cooked. Blend a Little of the Yogurt with cornstarch. Then stir in the remaining Yogurt. Add to Skillet and Cook stirring until mixture is hot. Yield 3 Servings. Couscous with raisins and Pine nuts Chicken Stock Quantity depending on couscous package directions 1 cup couscous 4 Tablespoons raisins 2 Tablespoons Pine nuts bring Chicken Stock to a boil in covered pot following directions on package of couscous for the amount. When Stock boils stir in couscous and raisins. Turn off heat cover and allow to sit for about 5 minutes until liquid is absorbed. Stir in Pine nuts and serve. Yield 3 Servings. Facts do Jour seafood the leading salad entree the menus of 50 typical restaurants surveyed in 1089, offered a total of 1,093 entrees. Of those 119 were salads. Here Are the kinds a 1 a. A a. A a. A a a. 15% 13% 8% 8% 7% a Ltd Quot 7% 5% or for a n 21% 5% source National restaurant Assoc Survey Tomato or Avocado Khan inf graphics / Bill Baker jams for Charity Story and photo by Dave Diehl . Bureau w hat comes out of Mary Clarke s jams is far More important than what goes into them. Strawberries Black currants apples a blackberries and gooseberries make up the ingredients but what comes out is Flavoured with Benevolence. All the profits that come from the Sale of her homemade a jams jellies pickled onions chutneys marmalade and curds goes to help fight cystic fibrosis. The childhood disease which attacks the pancreas and the lungs took two of her grandchildren in the past 20 years since their deaths she has been working almost non Stop in the tiny Kitchen of her 110-year-old Flint Stone cottage in Isleham England. And when she s not boiling sugar and fruit she s Busy knitting cardigans and sweaters to the same end. The fruit bearing Summers Are the busiest time for Jam makers and right now Clarke and Eric her husband of 45 years Are in the thick of it. Quot we give All this to Charity a said Eric Clarke. Quot we Don t keep a Penny of  Between the jams cardigans fund raising bazaars and other events the Clarke s and their daughter have raised thousands for the cystic fibrosis fight. There is a simple reason for using Jam As a fund Raiser rather than anything else Quot just because that s what i can do Quot she says. Quot i can t just sit around and do nothing Quot says 71-year-old Clarke who s been making the jams for about 10  the Clarkes Mission is the knowledge that one of them carries the Gene that spawns cystic fibrosis. Their daughter carries it and by Chance she married a Man who had it too both of their children developed the disease and died at Ages 4 and 10. Since 1985 a the first year she kept a record a she has made some 1,700 jars of the Sweet stuff. Her specialities Are dictated by the growing season and How kind the capricious English weather is to the fruit. Strawberries were Good and plentiful this year so a lot of Strawberry Jam was made. Plums Aren t so Good. But most years there is plenty of fruit of some kind. All of the ingredients she uses Are fresh and mostly from friends in the Village or Clarke s Garden. She relies on customers who buy the 1-Pound jars which sell for the equivalent of about $1.40 each to bring the glasses Back. Besides her husband she gels some help from a few people in her Village who give her fruit and sometimes donate sugar for her jams. The Ever modest mrs. Clarke claims no secret to making successful jams. She says they Are so simple anyone can make them Here Are two of her recipes. Blackberry and Apple Jam makes almost two jars 10 ounces blackberries 8 ounces apples 1.5 ounces water 7 ounces sugar simmer the fruit and water for 25 minutes crush the fruit with potato Masher As it Cooks stir in the sugar and boil for 20 minutes let stand for 10 minutes. Lemon curd makes about one Jar a la. Butter or Margarine 1/2 la. Sugar Mary Clarke donates the profits from the Sale of her jams and jellies to help fight cystic fibrosis. 1 Lemon 2 targe eggs use a Zester to shave the Lemon Shn squeeze the juice from the Lemon must the bolter stir in sugar and melt it together stir in a qts. Lemon juice and the Rind stir Over very Low heat until i tic future thickens y. U St 10, 1990 the stars and stripes a k a Page 15