European Stars and Stripes (Newspaper) - September 20, 1991, Darmstadt, Hesse                                By Sujata Banerjee the Baltimore evening Sun the old Days of East Germany for All their hardships illustrate the practical nature of German Cooks. Because of government regulations East germans went without Many foods from world War ii until the fall of the Wall. Items such As butter Cream beef chocolate and Coffee were always scarce. The Small amount of Dairy products and livestock East German Farmers produced were mostly exported to other Iron curtain countries. The stories recounted by German immigrants recall ingenuity adventure and memorable tastes. Edith Hagen 64, of Baltimore left East Berlin in 1946 a right after the War we did t have anything so we used potato peelings to make potato soup Quot Hagen says. Quot you find All kinds of things to take the place of things you d like to  she remembers potato pancakes red cabbage and lentil and bean soups were also popular. Erika Schulze a Friend of the same age left West Berlin in the 1950s. She settled in Baltimore but has gone Back to visit East German relatives Quot i believe there Are no differences Between East and West German cooking we All Cook the same Way a on top of the stove instead of inside the oven like americans Quot Schulze says. Perhaps the crowning glory of German cuisine is the torte an elegant cake Rich with butter and mounded with whipped Cream. Schulze says East germans made do by baking simpler cakes using Margarine instead of butter and using fresh locally grown fruit such As strawberries or imported cherries from Poland. But if someone was Lucky enough to come into some Cocoa a special cake would be made. Quot if you had Good Cocoa and a Good housewife you could make a Nice cake Quot Schulze says. Here Are some German inspired recipes irom american cookbooks appropriate for a traditional East German meal. Potato skin soup peelings from 2 pounds of potatoes put peeled potatoes in cold water and Reserve for some other use 1 onion chopped 4 Tablespoons butter 4 cups Stock made from Chicken or beef Bones or Bouillon cubes Light Cream if necessary Parsley or chives to Garnish Wash potatoes carefully and Peel not too thinly. Cook chopped onion and potato skins in butter until the onion and Peel Are tender. Add Stock bring to a boil. Remove soup from stove and blend on High Speed. Reheat soup adding Light Cream if it is too thick. Serve sprinkled with chopped chives or Parsley. On special occasions try a Teaspoon of chopped walnuts sprinkled Over soup instead of the Parsley or chives serves four a from the potato Cookbook by Gwen Robyns Stemmer House publishers 1976 readers action Lin writer wants to join Christmas Bazaar list it i am member of he military Community Here in Germany my spouse and i Are involved in a Small cottage Industry that deals Wilh knives military Memorabilia and other similar items we on numerous occasions have tried to find out How we May participate in Community fall and Christmas bazaars and markets to Dale our attempts have met with such answers As a i Don t know Quot or Quot we Only use vendors who Are on an approved list Quot can you shed some much needed Light on this Michael l. Miller Stuttgart Germany a Mika Kinnaman Naf contracting Liaison officer Community and family support division office of the Deputy chief of staff personnel Usa eur replies there Are two methods of obtaining authorization to Schwein schnitzel 4 6-ounce pork cutlets Salt and freshly ground Pepper to taste flour for dredging 1 egg 1 Teaspoon water 1 cup fresh bread crumbs 4 Tablespoons butter or Margarine 1 Tablespoon Capers Lemon wedges Pound the cutlets until thin and Sprinkle lightly on bother causing Haro time East germans made do with less sell at a Community function either a contract from a non appropriated fund contracting office or an agreement with an officially sanctioned Community private organization. The term Quot approved Vendor list Quot is a Misnomer. The Quot Bazaar concessionaire agreement list Quot the Correct term is one of Many lists maintained by the no appropriated fund Section of the Usa eur contracting Center operated by . Army contracting come Europe this centralized contracting activity awards contracts and agreements to various businesses to provide supplies and services to morale welfare and recreation activities Usa eur wide. Prospective Bazaar vendors May apply for a Bazaar concessionaire agreement by contacting the Usa eur contracting Center in Frankfurt Germany the mailing address is Usa eur contracting Center attn source control Branch contract support division. Apo 097105345 the German address is Escher Heimer Landstrass 163, d-6000 Frankfurt main 1 the office can be called at ets 320-5557 or 7411 or civilian 069151-5557 or 741 1 the Bazaar concessionaire agreement list is used by Community Naf contracting offices to Contact prospective vendors about participating in both bazaars sides with Salt and Pepper. Dredge them lightly but thoroughly in flour. Beat the egg lightly with the water and dip the floured cutlets in the mixture coat with the crumbs using the Side of a Kitchen knife tap the cutlets in the mixture coat with crumbs. Using the Side of a Kitchen knife tap the cutlets lightly so crumbs will adhere Well to the meat. Transfer them to a wire rack. Refrigerate one or two hours. This will help the breading to adhere to the cutlets when they Are being cooked heat the butter m a Large Skillet and when it is hot but not Brown or smoking saute the cutlets in it until Golden Brown on both sides arrange the cutlets on a heated serving Platter and Garnish with Capers and Lemon wedges. Serve immediately serves four. A adapted from a recipe for Esca Lopes de Veau panels in the new York times Cookbook germans Tyle cabbage 1 Small head of red cabbage 2 tart red apples cored but not peeled 2 Tablespoons Bacon fat or lard Margarine May be substituted Salt and freshly ground Pepper to taste 3 Tablespoons red wine vinegar 1 Tablespoon Brown sugar remove the outer leaves of the cabbage and discard. Quarter Core and grate the cabbage into a Skillet. Slice the unpeeled apples and add to the cabbage. Add the fat or Oil Salt and Pepper and bring to a boil with just enough water to cover. Cover Skillet reduce the heat and simmer until tender but still Crisp about 15 minutes. Drain reserving the liquid. Mix the vinegar and the sugar and stir into the reserved liquid. Cook stirring until blended. Stir in the cabbage and Cook until it is As soft As you desire. Serve hot. Serves tour. I \ v German Fried potatoes 3 Tablespoons vegetable Oil. 4 cups thinly sliced raw potatoes 1 Large onion sliced 1 Teaspoon Salt heat the Oil in a Large Skillet. Add the sliced potatoes and onion. Cover the Skillet and Cook turning occasionally until the potatoes Are tender and Golden season with Salt. Serves six. A from the new York times Cookbook by Craig Claiborne Harper amp Row 1990. And Short term display concessionaire sales in mar activities for example clubs. The list serves As a tool to assist communities in obtaining qualified reputable vendors with a minimum of local contracting paperwork. The listed vendors May also directly Contact communities about their products by writing to commander Community name attn chief Naf contracting office and Cha Dupca Community Apo to write us readers action line is the readers Quot court of last resort striving to answer some of the questions about life overseas m a military environment or questions about policies and guidelines when other avenues Tor answers Are not readily available. If you have a question and Don t know where to turn for the answer write to readers action line co the stars and stripes. Apo 09211-4211 All letters must be signed and preference will be Given to those seeking information of general interest to our readers Page 16 a the stars and stripes Friday september 20, 1991