European Stars and Stripes (Newspaper) - October 30, 1992, Darmstadt, Hesse                                Low fat recipes Good to the palate Good for the heart by Vince Crawley staff writer three men in Richard Clegg family including his father were dead of heart attacks by theage of 49. So Clegg had his blood cholesterol level checked two years ago and was surprised to discover the results were 305, which is 65 Points above the danger level. I never imagined it said Clegg an academic adviser for the University of Maryland office in Heidelberg Germany. I m thin have no problems with weight. I m in pretty Good  Clegg whose cooked gourmet meals for himself most of his life set out to eliminate fat from his diet and through food alone has Cut his cholesterol to 220. His recipe for Chicken stuffed cabbage leaves with Maple and Sultana sauce contains in essence. No fat and is the culmination of two years of fat free cooking he said. The recipe was also the first place entree in the main course category of the army Low cholesterol cooking Competition held this month in Frankfurt Germany. The contest sponsored by the v corps health and fitness office was called the Light and luscious healthy gourmet Cook off and 19 finalists prepared 22 recipes that were designed to please the pallet without pumping globs of fat into the bloodstream. All the recipes will eventually be compiled into a Cookbook that Wili be distributed for free across the v corps command said Margo Gasta who works at the fitness office and helped organize the Cook off. Contestants came from As far As Baum older Fulda and Nurnberg. Clegg s second entree Chicken and potato salad a la Quayle poked gentle fun at the vice president s spelling abilities and placed fourth in the salads and Side dishes category. First place in that division went to George Edwards who performed liposuction on his Mother s old Crunchy potato salad recipe. Mom did it Good but it was a Little too Rich said Edwards a maintenance warrant officer at the 4th in 12th inf regt in Baum older. He took out the egg Yolks used fat free Mayonnaise increased the vegetable count and did t use Salt. Old family recipes updated for the health conscious 90s, were common among the entrees. Kelley Wirth from Kitzinger modified her grandmother s banana bread recipe to win the breads and muffins category. She likes the fattening stuff but i can t afford it said Wirth who took out the nuts egg Yolks and one third of the sugar other first place winners included Marcy Dale s pasta with tomatoes Basil and Capers a one dish meal designed for single soldiers. Also Lola Kirby won first for spinach Manicotti a vegetarian entree while Linda Serwatka s Carrot cake with Cream cheese frosting was judged the Best dessert. Leslie Spear whose Ratatouille and numeric potatoes both garnered second place finishes said she switched to Low fat cooking a year ago. Her advice to would be Low matters is to always use Olive Oil or some other Light Oil to use Low fat Mayonnaise and to steam vegetables. She also soaks her Rice before cooking it in order to Wash away much of the starch. Spec. Clifford Hill an army Cook who spent nearly 10 years As a professional chef before enlisting was one of the six judges at the Cook off. Low fat cooking is becoming very very important in gourmet circles worldwide said Hill who assisted the . Team in the culinary olympics held recently in Frankfurt. Even the French Nouvelle cuisine chefs who Are heavy on the butter and Cream Are changing some of their ways he said. Following Are recipes for some of the dishes entered in the Cook off. Chicken stuffed cabbage leaves with Maple and Sultana sauce by Richard Clegg 3 full Chicken breasts 8 medium sized red or regular cabbage leaves 2 Tablespoons Strong Mustard i Teaspoon Salt 1/4 Teaspoon fresh ground Pepper 1 Teaspoon Caraway seed 1/2 Teaspoon celery seed a cup Low fat Yogurt 31/2 slices Rye bread 8 fresh chopped Basil leaves 4 egg Whites sauce 1 cup 1.5% fat Yogurt a cup sultanas Golden seedless raisins 4 Tablespoons Maple syrup the Canadian Brand sold in the commissary contains no fat Wash cabbage leaves place them curled upward in a Steamer and Sprinkle the celery and Caraway seeds into the cupped surfaces. Steam for 15 to 20 minutes until they Are soft and easily rolled. Set aside to Cool. Grind the Chicken breasts coarsely in a meat grinder. Mix with Salt Pepper and freshly chopped Basil leaves. Add egg Whites Mustard soft Rye bread crumbled into Small bit Yogurt. Mix the ingredients. Spoon a generous portion of the Richard Clegg prepares individual plates for his stuffed cabbage dish. Meat mixture into each of the eight cabbage leaves and Roll until tight and Long. Depending on the baking dish used you might need to secure the leaves with toothpicks. Bake at 350 degrees for 25 to 30 minutes or until done through. Sauce reconstitute sultanas by letting stand in boiling water for a few " minutes until they Are soft and plump. Let the 1 cup Yogurt stand at room temperature while preparing the rest of the dish. Heat the Maple syrup in a microwave until it is hot but not boiling. Mix the syrup into the Yogurt and add the drained sultanas. Spoon Over the hot cabbage Rolls and serve immediately. Makes four Servings of two cabbage Rolls per serving and approximately 1 a cups of sauce. Crunchy potato salad by George Edwards 7 Large russet potatoes boiled 1 /2 red Pepper diced a Green Pepper diced 2 stalks celery1 a onion 1 Tablespoon Sweet relish 2 Teaspoon Dijon mustard1 /2 Teaspoon yellow Mustard 11/4 cups fat free cholesterol free Mayonnaise 6 soft boiled eggs use Whites Only Pinch of paprika Peel boiled potatoes and Cut in medium squares. Put in Large bowl. Mix All ingredients together except Mayonnaise and paprika. Using a Large spoon turn As you mix. After All other ingredients Are mixed add Mayonnaise mix Well. Garnish with a Pinch of paprika. Pasta with tomatoes Basil and Capers by Marcy Dale 1 Tablespoon Olive Oil 1 Tablespoon canola Oil 28-ounce can Plum tomatoes with juice 6-8 fresh Basil leaves torn or 1 Teaspoon dried Basil 11/2 Teaspoon Salt 2 Large garlic cloves crushed 24 Capers rinsed and patted dry count exactly 16 ounces of pasta preferably Kostac Chloell Zutl or Olga tool heat Oil in a Large frying pan Over medium heat. Remove from heat. Add food Leslie Spear left garnishes her numeric potato dish in a cooking Ana shared with other contestants. From left spec. Richard Hill an army Cook and gourmet chef in civilian life judges an entry George Edwards modified an old family recipe to take out the fat Richard Clegg has Cut his cholesterol level by changing How and what he Cooks. The garlic and stir until Golden. Add tomatoes with the juice and crush gently with a wooden spoon. Add the Basil and Salt. Bring to a boil and lower heat to simmer. Add the 24 Capers to the sauce and simmer uncovered for 30 minutes stirring occasionally. Cook 16 ounces of mosta Chioli Ziti or Rigatoni and Drain Well. Add to the cooked sauce and mix Well. Let sit to soak up sauce in a covered sauce pan for 5-10 minutes and serve. Carrot cake with Cream cheese icing by Linda Serwatka a cup vegetable Oil 1 cup sugar egg substitute such As scramblers or eggbeater to equal 4 eggs 3 cups grated carrots 12 ounces 1 cup unsweetened applesauce 3 cups oat flour blend 1/2 Teaspoon Salt 2 Teaspoons baking soda 2 Teaspoons ground cinnamon 2 Teaspoons ground allspice 1/2 cup chopped pecans 1 cup Golden raisins soak in hot water to plump then Drain 1 Teaspoon Vanilla extract Cream Oil and sugar. Add eggs carrots and applesauce and mix Well. Mix dry ingredients and add to Carrot mixture a Small amount at a time beating Well. Then add pecans raisins and Vanilla. Pour into a 10-by-14-Inch greased and floured pan and bake at 325 degrees for 40 to 45 minutes. Cool slightly then Frost. Icing 12 ounces of Light Cream cheese softened 3 cups sifted powdered sugar 11/2 Teaspoons Vanilla extract v4 cup boiling water 1/z packet of Una voted Gelatin dissolve Gelatin in boiling water then add cheese and mix Well. Add sugar and Vanika and beat Well. Spread on cooled cake. Is photos by Vince Crawley Page 14 the stars and stripes Friday october 30,1992 the stars and stripes Page 15