European Stars and Stripes (Newspaper) - November 9, 1990, Darmstadt, Hesse                                Recipe books for the holidays1 x x i by Sharon Hudgins food writers Are compulsive collectors of cookbooks. Most of us own hundreds even thousands of them a sometimes printed in languages we can to even read. But there a something about a Cookbook a especially one with tested recipes mouthwatering photographs and Good graphics a that we simply can to resist. Maybe its the anticipation of finding recipes for dishes we be never tasted before or maybe it s the desire to have on hand readily available in the form of a Book All those recipes we be clipped out of magazines torn off food boxes or written on the Back of a note card then stuffed away in a drawer beyond memory a reach. Although my own Cookbook collection Long ago exceeded the shelf space available for it in a always on the Lookout for books Worth acquiring. Three new cookbooks have recently come my Way a each of which would be a Nice addition to anyone a Library or make an excellent gift. Not the whole Chile Pepper Book is a collection of Chile Pepper facts history lore and recipes from All Over the world. Written by Dave Dewitt and Nancy Gerlach editors of Chile Pepper Magazine the Book contains a wealth of information about Chile peppers a where they came from How to grow them and How to use them including Over 180 recipes for hot spicy dishes. Color photographs help you identify 27 varieties of peppers from mild to hot. Recipes Range from Tex mex Southwest and South of the Border to european african Indian Southeast asian fare. Included Are mail order sources for dried and canned Chile peppers. The whole Chile Pepper Book Little Brown amp co. Publishers 1990,372 pages. Mail order directly from Chile Pepper Magazine . Box 4278, Albuquerque . 87196. Price $16.95 plus $2.05 postage hollyhocks amp radishes by Bonnie Stewart Michelson focuses on the foods family and friends of the author a with particular emphasis on recipes and fresh products from the upper Peninsula of Michigan. The 330 recipes in this Book Are easy to make and reminiscent of dishes that Many of us remember from our childhoods that prehistoric time before microwave ovens. This is a nicely illustrated Cookbook a straightforward in its approach to recipes and non threatening to the Novice Cook. Hollyhocks amp radishes Pickle Point publishing 1989,307 pages. Order directly from Pickle Point publishing . Box 4107, Bellevue Wash. 98009. Price $13.95 plus $2.00 postage looking for a gift for a German Friend die Kuchen americas american cooking by Horst Scharfenberg is printed on Glossy paper with Beautiful color photographs of american foods and american scenery. The Book contains Over 250 recipes from Fried onion rings to Green goddess dressing from Texas Chili to chocolate brownies. Also included Are descriptions of american ingredients pecans Maple syrup Catfish Etc plus plenty of information on american food history and lore. The Book is in German with metric measurements. Recipe titles Are Given in both German and English for example  a Corn chowder. Die Kuchen americas a amp Decke Verag 1990, 223 pages. Mail order directly from Walter hide cake Verag d-7252 Weil Der Stadt Germany. Verag is the German word for publishing House Price 49.80 Marks plus 3 Marks postage in Germany following Are two pumpkin recipes in keeping with the spirit of the season. Calabaza is a very popular pumpkin like Squash that appears in Many Caribbean recipes including soups such As this one from Barbados. The Caribbean pumpkin is much smaller than those we carve for halloween. Cooked and pureed Butternut or Hubbard Squash can be substituted for the pumpkin although the taste is slightly different it is still delicious. Spicy pumpkin bisque heat scale 5 116 Teaspoons dried ground Small red Chiles such As pm quins or 16 to 1 Teaspoon Cayenne Pepper 1 Large onion chopped 2 garlic cloves chopped 1 Tablespoon butter or Margarine 116-ounce can pumpkin Puree 4 cups Chicken Stock 16 Teaspoon freshly ground Black Pepper a Teaspoon ground allspice 16 Teaspoon sugar 1 cup half and half or Light Cream a cup dry Sherry grated Nutmeg a saut6 the onion and garlic in the butter until they Are soft and transparent. Add the pumpkin Stock Chile Pepper ground Pepper allspice sugar and Sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and Puree until smooth. Return the soup to the pot add the half and half and simmer until heated. Garnish with the Nutmeg. This soup can be served either hot or cold. Serve it hot with grilled fish and seasoned Green Beans or cold As a luncheon entree with a Crisp Garden salad. Serves 4. From the whole Chile Pepper Book pumpkin Tea bread i cup soft vegetable shortening 2% cups sugar 4 eggs 2 cups pumpkin % cup water 2vst cups flour 1 cup whole wheat flour 2 Teaspoons baking soda 16 Teaspoon baking powder 116 Teaspoon Salt 1 Teaspoon cinnamon 1 Teaspoon cloves 16 Teaspoon cardamom optional 1 cup chopped pecans or walnuts 1 cup raisins optional preheat oven to 350 f. Grease and flour a bundt pan or 2 5x9-Inch loaf pans. In a mixing bowl Cream together shortening and sugar. Beat in eggs. Add pumpkin and water stirring until blended. Sift together dry ingredients and spices. Stir into pumpkin mixture with a wooden spoon just until blended. Fold in nuts and raisins. Pour into prepared pan s. Bake 1 hour or until a toothpick tests clean. Let Cool 10 minutes in pan then turn out on rack to Cool completely. Serves 12-14. From hollyhocks amp radishes Friday november 9, 1990 the stars and stripes a a a Page 13