European Stars and Stripes (Newspaper) - September 7, 1990, Darmstadt, Hesse                                Santa be continued from Page 13 Small selection of the desserts featured in new Mexico cooking. A favorite a sometimes eaten throughout the meal a is sopa Spillas puffy triangles or squares of deep Fried dough often garnished with Honey. Another specially is Capiro Tada a Caramel Flavoured bread pudding filled with raisins Pine nuts and cheese a a combination of ingredients that reflects the Many influences on new Mexico s cuisine. Capiro Tada new Mexico bread pudding 14 slices White bread each about 3vi inches Square and 1/2-Inch thick a cup Pine nuts 2 cups 500 Grams grated mild Cheddar cheese 1 cup dark raisins 1 cup White sugar 1 cup dark Brown sugar firmly packed 2 cups hot water 2 Teaspoons ground cinnamon 2 whole cloves be Teaspoon Salt 2 Teaspoons Vanilla extract 1/4 cup Brandy whisky or rum optional whipped Cream for Garnish trim the crusts off the bread slices and Toast the bread until it is dry place the Pine nuts in a single layer on an a greased baking Sheet and Toast them in a preheated 350 f 175 c oven for 8 to 10 minutes. Be careful not to let them Burn. Coarsely chop the toasted Pine nuts. Butter a 9-Inch Square 22-cm Square baking pan. Put half the toasted bread in a layer in the Bottom of the pan covering the Bottom completely. Sprinkle half the grated cheese evenly Over the bread and cover the cheese with half the raisins and Pine nuts. Add another layer of bread then the remaining cheese raisins and Pine nuts in that order. In a heavy Saucepan Combine the White sugar and Brown sugar with 2 Tablespoons cold water. Cook the mixture Over medium heat stirring constantly for 10 minutes. Carefully pour 2 cups of hot water into the Saucepan and stir until All the sugar is dissolved. Add the cinnamon cloves and Salt. Bring the mixture to a boil then simmer Over medium heat for another 10 minutes. Remove from heat take out the whole cloves and stir in the Vanilla extract. Ladle the hot sugar syrup evenly Over the ingredients in the baking pan. Press on the top of the pudding to make sure All the ingredients Are thoroughly moistened. Cover the top of the pan tightly with aluminium foil and bake in a preheated 350 f 175 c oven for 30 minutes. Remove the aluminium foil and let the pudding bake 5 minutes longer. Remove pudding from oven and pour 1a cup of Brandy whisky or rum Over it if desired. Serve warm or at room temperature garnished with whipped Cream. Makes 8 Servings. C 1990 Sharon Hudgins coming to terms with Santa be food talking Santa be Here s a glossary of what s in in traditional Southwest dining. A Margarita mixed drink aperitif made from tequila Orange liqueur Lime juice and sugar watch out a margaritas can quickly go to your head a enchiladas Corn tortillas dipped into hot Oil then into Chile sauce then rolled folded or stacked with a filling cheese meat onion in Between covered with More Chile sauce and baked. A Blue Corn native Indian ingredient that distinguishes new Mexico food from other regional cuisines Blue Corn is usually roasted and ground into meal which is used in making Atole a hot Grue Cornbread dumplings tortillas tamales and Corn chips. A Tacoa Corn tortillas soft or Fried Crisp folded around a meat filling and garnished with lettuce Tomato onion and cheese. A burritos flour tortillas wrapped around a filling of Beans meat cheese or other ingredients and garnished with red or Green Chile sauce shredded cheese and sometimes sour Cream. A Corn tortillas round Flat bread made from specially treated Corn which is ground into meal mixed with water and baked on a griddle tortillas form the basis of Many new Mexico dishes a quesadillas Fried turnovers made from Cornmeal dough stuffed with cheese and Chile peppers. A flour tortillas round Flat bread made from White flour lard and water baked on a griddle. Traditionally flour tortillas Are larger than Corn tortillas. A Chim Changas flour tortillas stuffed rolled up. Deep Fried and garnished with lettuce Tomato onion and sour Cream. A Chiles mexican word for peppers. Many varieties of Chiles from mild to hot Are cultivated in new Mexico. Chiles Are one of the most important ingredients in new Mexico s cuisine distinguishing it from other regional cuisines. A tamales dough made from specially treated Corn Flavoured with any number of fillings meat Chiles nut formed into rounds or Oblong wrapped in dried Corn husks and steamed. Usually served with red Chile sauce a Chile Colorado classic new Mexico red Chile Pepper sauce used in Many traditional dishes. Rich in flavor but not necessarily hot spicy. A Chile verde sauce classic new Mexico Green Chile Pepper sauce made from roasted and peeled Green peppers and Flavoured with onion garlic cumin and oregano. Normally much hotter than red Chile sauce a Carne ado ado pork marinated in thick red Chile Pepper paste then roasted or Fried and served with a thick layer of Chile paste still adhering to the meat. A Frijoles Beans usually Pinto Beans often cooked with Chile peppers and onions. A Chorizo new Mexico version pork sausage Flavoured with garlic cumin and red Chile peppers. A pm fines Pine nuts an important ingredient in Many dishes not Only desserts. A Empanada baked or Fried turnovers with Sweet fillings made from apples nuts raisins preserved fruits candied pumpkin. A sopa Spillas Quot dough pillows Quot a Light puffy deep Fried breads triangular or Square in shape usually served with Honey. A Capiro Tada bread pudding Flavoured with Caramel syrup raisins nuts and cheese. A Poole classic new Mexico Stew made of Lime soaked White Corn kernels Flavoured with pork and red Chile peppers. A Bluco Coltos aniseed cookies traditional for Christmas. C 1990 Sharon Hudgins Page 14 a a a the stars and stripes 60 minute a unmet by Pierre Franey new York times summer s finale coincides with a finish line Rush from my Garden yielding a plethora of Zucchini Squash tomatoes peppers and More. Many Home gardeners become diligent canners. I do not have the time or patience to do that. It the tomatoes into 1/2-Inch cubes rim the end of the Zucchini and Cut them Swise into thin slices. The water to a boil in a Saucepan. Add Salt most of my excess produce becomes my neighbors Windfall and i try to deplete the surplus by cooking with As Many vegetables As possible during these weeks. Pasta offers endless varieties for vegetable sauces. You can improvise a colourful sauce with items fresh from the Garden and have a delicious and nutritious meal on the table in Well under an hour. The recipe Here Calls for Ziti but virtually any pasta could be tried. The sauce consists of Zucchini garlic tomatoes and seasonings. The thinly sliced prosciutto adds a Nice touch of saltiness. Fresh Basil added just before serving provides a fresh aromatic accent. A Fine Side dish is baked Cherrystone or other clams with garlic butter. The butter is blended with the seasonings and placed on top of each Shell. A Little grated gruy6re or Parmesan gives them a delicious gratin6ed crust. One mistake Many Cooks make is heaping too much of the Herb mixture and cheese on the clams masking their flavor. These proportions should be just right. Cooking time is Only three to four minutes under a broiler the Ziti. When the water returns to a boil Cook Tii Ziti stirring to the desired degree of oneness jul 12 minutes or longer. Do not overcook. Drain Ziti reserving v2 cup of the cooking liquid. Meanwhile heat the Oil in a Large Skillet. Add the and Cook briefly stirring but do not Brown the tomatoes Zucchini prosciutto Salt Pepper Pepper flakes. Cook stirring for 3 minutes. Add to tomatoes and reserved cooking liquid and Cook b Fly. Us the Ziti stir to blend and Cook for 1 minute. A j the Basil and cheese. Toss Well and serve in mediately. Held 4 Servings a a a 1 i pasta with Zucchini prosciutto and tomatoes 1 Pound Ripe Plum tomatoes cored 4 Small Zucchini about 1 Pound 4 quarts water Salt to taste 1 Pound Ziti a cup Olive Oil 1 Tablespoon chopped garlic a Pound very thinly sliced prosciutto Cut into 11/2-Lnch strips prepare fennel by cutting stalks and leaves near the bulb. Ashly Gre und Back p�pp0r t0 Taa Teaspoon hot red Pepper flakes cup chopped fresh Basil freshly grated Parmesan cheese. Ii ring diked clams with garlic butter clams jul spoons soft butter tand generous grinding of Black Pepper Ibl spoon finely minced garlic Ibl spoon finely chopped shallots Ibl spoons chopped fresh Chervil or Parsley Ibl spoons freshly grated gruyere or Parmesan cheese. Reheat the broiler to High. Pen the clams or have them opened discarding top Shell and loosen the clams on the Bottom of the Shell. Blend together in a bowl the butter Salt Pepper lie shallots and Chervil. Do not add too much Salt Ause the clams Are Salty spoon an equal amount of the Herb butter on top Ach Clam and smooth it slightly. Arrange the is on a baking dish and Sprinkle cheese Over Clam. Lace the clams under the broiler 5 to 6 inches Frt n the heat. Broil about 3 to 4 minutes until hot Golden Brown. Do not overcook. Held 4 Servings. Trim the base and discard the bruised or discoloured outer ribs. Fennel adds snap u by Joan Drake los Angeles times Long a familiar food in Mediterranean countries and other parts of Europe fennel Only recently has become readily available in american supermarkets. So it is not surprising that some people still find this vegetable intimidating. The Plant is similar in appearance to celery but with a More bulbous whitish Green base. Feathery Green leaves grow from the Center of the bulb. When selecting fennel look for bulbs that Are compact smooth and free of cracks and discoloration. Leaves should be Bright Green and fresh. The bulb stems and leaves All Are edible raw or cooked. Fennel has a Subtle Licor Iceline flavor and a Crunchy Friday septet 7,1990 salads stir frys going for garlic Cox news service Well there probably weren t any vampires lurking there. There were scholars and researchers from around the Globe though scientifically sniffing around the recent first world Congress on the health significance of garlic and garlic constituents in Philadelphia. Legends about garlic Are legion of course including the odorous vegetables alleged Protection against the mythical count Dracula and other bloodsuckers of the night. But some garlic tales May contain some truth. Quot since the beginning of history garlic has been used for medicinal purposes As Well As for Flavouring Quot said Robert i. Lin executive vice president of nutrition International company of Irvine Calif. Lin has spent much of his career studying garlic. Quot about 35 years ago my Uncle a an herbal doctor a told me i  joke about garlic Quot said Lin explaining How he was drawn into his research specially. Lipids Are fat groups consumed in daily diets. They Are needed for body functions and growth but excessive lipids that circulate in the body have been linked to heart disease said Yeh. Adding garlic to the diet of Laboratory rats Yeh said has lowered the cholesterol and triglyceride Levels of the animals blood. John Milner head of the nutrition department at Penn state s College of health and human development said garlic has also been shown to inhibit tutors in Laboratory rats. In the research the animals Are treated with a chemical that causes Normal mammary cells to change into cancer cells. These rats Are fed substantial quantities of garlic. Milner said the studies show garlic inhibits the occurrence of tutors. Quot in some studies we observed a 70 percent reduction in the number of tutors Quot he said. Although garlic and garlic products Are not magical cures he said they do have pharmacological functions and nutritional benefits beyond their popularity As condiments. Indeed eating garlic May help lower cholesterol Levels and protect against heart disease according to a researcher from Pennsylvania state University. And one of his colleagues is studying garlic As a possible inhibitor of breast cancer. The two Penn state professors Ware among dozens of scientists who presented papers at the garlic conference. Quot garlic appears to lower the blood lipid which reduces the cholesterol and triglyceride Levels in the body Quot said Yuyan Yeh an associate professor of nutrition at Penn state s College of health and human development. Quot the largest garlic consumption is among people in Japan China and Korea Quot said Milner. Quot studies show they have an entirely different cancer susceptibility than americans and do not suffer from Colon breast and lung cancer to the extent we do in this  a we have no idea of the exact mechanism by which garlic acts at this Point Quot said Milner. A we have found that with our Model garlic is inhibiting the binding of the Carcinogen to the Dan hereditary  human studies Are still premature he cautioned. Other papers were presented on possible benefits of garlic in other types of cancer and in preventing heart disease. Interestingly enough for Vampire students garlic does seem to have some beneficial blood thinning properties. The health benefits of garlic Are Quot Subtle Quot and much of the research is in preliminary stages stressed Lin. He cautioned against garlic supplements that make extravagant health claims. Cut the fennel bulb in halves using a Sharp chefs knife. Remove the wedge of Tough Core from each half of the fennel bulb. Texture. The flavor becomes More delicate when the vegetable is cooked. Prepare fennel by cutting off and reserving the stalks and leaves within three quarters to one Inch of the bulb. The peeled and sliced stems make excellent Flavouring for stews and soups the leaves May be snipped and sprinkled Over dishes As you would fresh Dill. Remove and discard any bruised or discoloured outer ribs from the bulb and trim the base Cut the bulb in half Hen remove the wedge of Tough Core from each portion. Leave the bulb halved or Quarter and braise As an accompaniment to meats. Chop fennel and use As a recipe ingredient. Sliced raw fennel dressed with Oil and vinegar makes a it it pie salad or first course. It also is an excellent addition 0 other vegetable salads saut6 or stir Fry the slices and a it Erve As a Side dish or Combine with other ingredients for entrees. It i chop or slice fennel and use raw in salads with Olive Oil for example or As a recipe ingredient. Sliced fennel May be used raw or cooked in dishes. Either Way its delicious the stars and stripes a a a Page 15