European Stars and Stripes (Newspaper) - September 14, 1990, Darmstadt, Hesse                                Air Kojs shot per by Sonja Heinze i read somewhere that pork was Safe to eat without prolonged cooking if it had first been Frozen at Zero degrees f or lower for a  number of Days. I think the number of Days was seven. A Elissa Rich Flourtown a. A representative of the . Department of agriculture s food safety and inspection service advises us that the Only reliable Way for a consumer to kill the Trichina larvae which might be in pork is to Cook the pork thoroughly. It s possible to Render the larvae non viable by freezing but there Are too Many variables to take such a risk. Freezing pork for the purpose of killing the larvae can be done in Industry where the conditions Are More controlled but it is not recommended in Home practice. With pork thorough cooking is the Rule. In a German restaurant we had fish and with it was served not Plain Lemon but a sugary Lemon mixture to put on it. It was an unusual taste but i have not been Able to duplicate it and wonder if you can help. A l. Meirs Graton Calif. I believe i found what you re looking for in Mimi Sheraton s Quot German  it s called Lemon compote or in German  for 4 Servings you need 4 Large perfect Lemons v2 cup Fine Quick dissolving granulated sugar v4 cup slivered blanched almonds or Pistachio nuts and 2 Tablespoons Maraschino liqueur. Carefully Cut All Peel and thick White under skin off Lemons. Using a very Sharp thin knife Cut Lemons into paper thin slices. Place in a Glass serving bowl or in individual Glass dishes and Sprinkle with sugar nuts and liqueur. Chill in refrigerator 1 to 2 hours before serving. This is also an excellent Garnish for grilled pork and Ham. This in t really so much a question but rather a complaint regarding the packaging of whole Chicken breasts. In my area they break the Bones in the ribs so they look Nice on display. I called several veterinarians about broken Chicken Bones being fed to dogs and they Are absolutely against it. Then i asked about the deliberate breaking of the Bones and feeding the breasts to children and they claim it should never be done. If this practice were stopped it could save the life of some poor kid or adult. According to the veterinarians poultry Bones can splinter and stick in the Throat. A Patrick Mccall Summerhill a. Your letter arrived in the same week that i personally witnessed a child gagging in the supermarket on some Chicken cartilage. The Deli department was giving out free samples of Chicken legs to promote its Fried Chicken and a Mother gave a leg to a Tot sitting in her shopping cart. Later i heard a commotion and someone had the child upside Down trying to dislodge the cartilage from the child s Throat. I Don t think anyone should Ever hand a child meat on a Bone whether the Bone is broken or not. And i agree with you handing a child a Chicken breast with broken Bones could be disastrous. Although in be spoken to veterinarians who disagree with me i Don t think pets should be Given Chicken Bones either. If i were you i would talk to the manager of the store where you buy these broken Chicken breasts and complain strongly about this practice. Would you possibly know the ingredients of the sauce Mcdonald a puts on big macs i can to seem to duplicate it. A g. Matheson Raleigh . The ingredients of Mcdonald s sauce is a secret but William Poundstone offers the following clues in Quot big secrets Quot Quot the big Mac secret sauce plainly has a Mayonnaise Type base a that is to say it probably contains vegetable Oil water vinegar and egg Yolk. Most Mayonnaise also contains sugar. If you scoop up a glob of the sauce and Wash off the Mayonnaise part what is left seems to be chopped Pickle recognizable by the thin Green skins adhering to White interiors. Quot Mcdonald s May claim the exact composition of the sauce to be a secret but it appears to be Well within the conventional definition of thousand Island dressing in fact the color of the sauce is a dead ringer for Kraft thousand Island dressing. The ingredients of that Are a soybean Oil water sugar Tomato paste chopped Pickle vinegar egg Yolk Salt Mustard flour propylene glycol alginate dehydrated onion spice Calcium Dis odium Eta to protect flavor natural flavor Quot culinary by Gary Pomeroy staff writer the item on the menu at the Zum l5wen restaurant in Gellhausen West Germany seemed out of place. Listed among the Standard German fare was Quot Chicken  the restaurants owner said it was no mistake. A family restaurant like Zum listen has not stayed in business since 1639 being careless with the menu. Quot the guests like it Quot said Fritz Ruhl the restaurants owner. Quot it Quot was a change of culinary Pace during a week last month. Zum listen and three other Gellhausen restaurants featured american dishes prepared by Cooks from the . Army a Coleman Cavern in Gellhausen. In return a Cook from each of the four restaurants prepared German meals at Coleman for a Day the following week. Pfc. Roderick Perez author of the Chicken Creole recipe at Zum listen said it was a Welcome change of Pace from preparing meals in Sasse. A i like this better than the main line and Short orders a said Perez who is assigned to the 4th in 18th inf brigade. Quot Here you make one thing at a time. Army Cooks use recipe cards and prepare meals in portions of 100. Germans never measure. They use a dab of this a dab of that. That show i like to  the 21-year-old said he often watched his German Mother and grandmother Cook when he was growing up in Fairview Heights Iii. Quot i wish i had paid More attention Quot he said. But Ruhl said the apprentice gourmet was doing Fine. Quot the basics Are to Fere. But if Rod worked Here for a while he May not be As Erthus Mastic. There Are Many Long  Quot i work Long hours now Quot Perez said. When Dieter budded a turn came to prepare meals at Coleman the owner of Zur Bur Schanke was returning to familiar area. Elvis Bauman watches German chef Dieter Budde Roll Green Beana in Bacon. Sas Ken George Quot it is no problem for me Quot said Budde who was a Cook in the German army for two years in the 1960s. He has been a master chef since 1974. Budde was helping soldiers prepare a main course of Lamb soaked in Buttermilk. Working closely with Budde was pfc. Elvis Bauman. Bauman assigned to the 4th in 8th Cav regt spent his week at Zur Bur Schanke preparing cantonese american spareribs and barbecued Chicken. Quot i m learning quite a lot Quot said Bauman a native of Rhinelander wis. Bauman whose dad is a master chef said he Learned about display techniques from his German counterparts. Quot As a Cook in the army i work a lot of hours. But at the German restaurant i worked harder and  crossover Roderick Perez left and Rainer Erdt prepare a dish at Zum Lawen a 351-year-old timbered restaurant in Gellhausen West Germany. Sas Ken George preparation of German meals requires a lot of preparation time the 19-year-old said. A instead of a lot of canned sauces the germans were making theirs Quot he said. Although the idea behind the German american Exchange was to offer patrons a Chance to become familiar with each other s culinary delights the Kitchen experiences will extend beyond the four selected soldiers. Quot i will have Bauman teach other Cooks the things he s Learned and incorporate them into the menu Quot said sgt 1st class Fred Harris who manages one of three 2nd brigade dining facilities at Coleman. Budde up to his elbows in flour agreed the Exchange has potential. Quot we should do this maybe every  a amps l. Emmett Lewie or. The irresistible lure of cinnamon Rolls i <5, to a = h i 3 a i 0 q when making cinnamon Rolls allow the dough to Rost for 10 minutes then Roll or Pat via prepared dough into a 12x9-Inch-rectangle. Brush the rolled dough with malted butter to within about an Inch of All the edges. Roll the dough up Jelly Roll fashion pinching the seam and ends to Seal in the filling. H Cut the Cylinder into slices a Little More than an Inch thick using a Sharp chafe knife. So a it w. Sprinkle the filing mixture of sugar cinnamon and chopped nuts Over the melted butter. Arrange the slices Cut aide up in greased muffin fas. Let the Rolls Rise until doubled and then bake. By Joan Drake los Angeles times if the Mere thought of warm cinnamon Rolls does not make your Mouth water the Aroma they impart during baking surely will. The yeast dough for these old fashioned breakfast breads is traditionally made from scratch but when time is limited a Box of hot Roll mix or a thawed loaf of Frozen bread dough May be substituted. Roll or Pat the prepared dough into a 12 by 9-Inch rectangle. Brush with melted butter to within one Inch of the edges or spread with the same amount of butter that is simply softened. Sprinkle the filling mixture evenly Over the butter. The dough should be rolled up Jellyroll fashion from the Long Side for smaller Rolls Short Side for larger Rolls. Pinch the seam and ends to Seal. Cut the Cylinder into 1-Inch slices and arrange Cut Side up in greased muffin tins. Cover and let Rise in a warm draft free place until doubled about 1 hour. Bake the Rolls until browned then let stand about 10 minutes before removing from the pan to a wire rack. Serve warm or at room temperature drizzled with powdered sugar Glaze. Cinnamon Rolls 3 cups flour 3/4 Teaspoon Salt 1/4 cup sugar 1 package Quick Rise yeast 1/4 cup water v2 cup milk 2 Tablespoons butter or Margarine 1 egg beaten 2 Tablespoons melted butter filling Glaze Combine flour Salt sugar and yeast in Large bowl. Heat water milk and butter in Saucepan until 120 to 130 f. Blend liquid mixture and egg into dry ingredients. Knead on lightly floured surface until smooth and elastic about 10 minutes. Cover and let rest 10 minutes. Roll or Pat dough to 12 by 9-Inch rectangle on lightly floured surface. Brush with melted butter and Sprinkle with filling. Roll up Jellyroll fashion from Long Side for smaller Rolls Short Side for larger Rolls. Pinch seam and ends to Seal. Cut Roll into 1-Inch slices. Arrange Cut Side up in greased muffin tins. Cover and let Rise in warm draft free place until doubled about 1 hour. Bake at 375 f 25 to 30 minutes or until browned. Remove from pans to wire Racks. Serve warm or at room temperature drizzled with Glaze. Makes 8 Large or 12 Small cinnamon Rolls. Note if desired 1 13%-ounce package hot Roll mix prepared according to package directions or one 1-Pound loaf Frozen bread dough thawed May be substituted for dough. Roll to 12 by 9-Inch rectangle and proceed As directed. Filling 1/3 cup sugar 3/4 Teaspoon ground cinnamon 1/4 cup chopped nuts Combine sugar cinnamon and nuts. Note 1/4 cup raisins May be added if desired. Glaze 1 cup powdered sugar 3 to 4 Tablespoons milk Combine sugar with enough milk to make Glaze of drizzling consistency. Page 14 a a a the stars and stripes Friday september 14,1990 the stars and stripes a a a Page 15