European Stars and Stripes (Newspaper) - November 20, 1992, Darmstadt, Hesse                                Twists Fod the All american mealy Sherrie Ruhl the Baltimore Sun look no farther. Everything you need to make thanksgiving dinner is right Here Turkey roasted in an open pan. It can be basted with your Choice of glazes to keep the skin moist and flavorful. Roasting directions Are below. Peas and radishes Combine in a Crunchy Eye catching Holiday Side dish. The dish Cooks in your microwave freeing the oven and stove top for other uses. Quick wheat pan Rolls can be made ahead of time and Frozen. Bake As usual Cool completely and wrap for the Freezer. They will keep up to 12 months. To serve unwrap sightly and thaw at room temperature two to three hours. Serve at room temperature or reheat wrapped in foil at 350 degrees for 15 to 20 minutes or wrap in paper towels and microwave briefly. The holidays Are one time when most people opt for a Little extra indulgence. Pecan cheesecake can be made two Days ahead and kept refrigerated. White mousse supreme piped into chocolate liqueur cups is dramatic and also the perfect treat or guests who Are Quot too stuffed Quot for Quot More than just a  we added tiny Candy Poinsettia and Ivy leaves available at cake decorating stores on top of the mousse for extra color. Cranberry stars Are easy to make. Slice canned Cranberry sauce about one Quarter Inch thick and Cut out designs with a Small Star shaped cookie Cutter. Serve this tangy dressing with the Best greens you can  Vinaigrette v2 cup vegetable Oil a cup tarragon wine vinegar i cup sugar i Teaspoon Salt i Teaspoon Pepper i Teaspoon hot sauce Combine ingredients in a Jar cover tightly and shake vigorously. Chili. Immediately before serving shake dressing and pour Over salad tossing to coat greens. Serves eight. A from Christmas with Southern living 1990 edited by Kathleen English. Exmoor House  wheat pan Rolls 1 package Pillsbury hot Roll mix 1a cup wheat germ2 Tablespoons sugar1 i Cut water heated to 120 to 130 degrees.2 Tablespoons Oil 1 egg 1 Tablespoon water 1 egg1 Tablespoon wheat germ grease two eight or nine Inch round cake pans. In Large bowl Combine Roll mix with yeast from foil packet wheat germ and sugar mix Well stir in 11/i cups hot water Oil and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands shape dough into a Ball knead dough for five minutes until smooth. Sprinkle additional flour Over surface to reduce stickiness. Cover dough with Large bowl let rest five minutes Divide dough into 16 equal pieces shape into balls. Place in greased pans. Cover loosely with plastic wrap and cloth Towel. Let Rise in warm place 80 to 85 degrees until Light and doubled in size about 30 minutes. Heat oven to 375 degrees. Uncover dough. In Small bowl beat one Tablespoon water and one egg Brush Over Rolls. Sprinkle with wheat germ. Bake at 375 degrees for 15 to 22 minutes or until Golden  Rice and sausage stuffing 5 cups water 2 Teaspoons Chicken flavor instant Bouillon or 2 Chicken flavor Bouillon cubes a Teaspoons Salt i cup uncooked wild Rice rinsed 1 i cups uncooked regular Rice the meal is perhaps the Only custom remaining from the thanksgiving traditions established by the Puritan thanksgiving is More american than Apple pie.1 Pound pork sausage 1 i cupa chopped celery i cup chopped onions _ i cup sliced peppers a combination of yellow red and Green preferred in Large Saucepan Combine water Bouillon and Salt bring to a boil. Add wild Rice. Cover simmer 20 minutes. Add regular Rice. Cover simmer an additional 25 minutes or until Rice is tender and liquid is absorbed. Meanwhile in a Large Skillet Brown sausage celery onions and peppers. Drain Combine sausage mixture. Bake any remaining stuffing in greased covered casserole at 350 degrees for 30 to 45 minutes or until thoroughly heated. Allow one half cup stuffing per Pound of poultry. Stuff Birds just before roasting if desired. Prepare stuffing when ready to roast Bird or make ahead and refrigerate separately. Spoon stuffing lightly into cavity without packing As it will expand during roasting. Bake any leftover stuffing in a buttered casserole at 350 degrees until heated through do not freeze stuffed poultry. Cooked stuffing can be Frozen separate from the poultry adapted from the pm slug Cookbook Doubleday 1989.velvety peas and radishes 1 cup radishes sliced 1 cup i Rozyn peas 2 Tablespoons water 1a cup milk 1 Tablespoon All purpose flour i Teaspoon dread Del Weed it Teaspoon Saltvik Teaspoon Lemon Pepper seasoning in a 20-ounce microwave Safe casserole Combine radishes peas and water Cook covered on 100 percent Power High for five to seven minutes or until vegetables Are tender string once. Drain. Cover to keep warm. In a two cup Glass measure  together milk flour Dill Weed Salt and Lemon Pepper seasoning. Cook uncovered on High for 1 a to a Tes or until thickened and bubbly song every 30 seconds stir into hot vegetables. Makes four Side dish Servings. Make recipe twice to seme engr Page 14 a the stars and stripes Friday november 20, 1992 the dessert can be made 48 hours in Advance if Well wrapped and kept in the refrigerator. After it s baked and chilled spread a Light layer of Maple syrup on top and decorate with Pecan halves if desired. You will need a nine Inch Spring form pan. Pecan cheesecake a pounds Cream cheese 1 cup dark Brown sugar 2 Tablespoons All purpose flour 3 Large eggs 1 Teaspoon Vanilla extract 1-3 cup chopped paeans Maple syrup for Glaze optional Pecan Halvas for Garnish optional crust Caelp follows preheat the oven to 350 degrees. In a Large mixing bowl beat together the Cream cheese sugar and flour until smooth. Add the eggs one at a time beating thoroughly after each. Add the Vanilla and pecans and blend in. Pour the mixture into the prepared crust and bake for 50 minutes. Open the oven door and allow the cake to Cool to room temperature. Chill. Before serving Glaze lightly with Maple syrup and decorate with Pecan halves. Crust i cup Graham Cracker crumbs i cup finely chopped paeans 6 Tabt spoons butter malted i cup granulated sugar preheat oven to 350 degrees. Mix together All ingredients in a bowl. Blend Well. Press mixture onto the Bottom and partly up the sides of a greased nine Inch Spring form pan. Bake for 10 a a minutes and let Cool before filling. A from the Joy of cheesecake by Dana Bovbjerg and Jeremy iggers Barrons educational services inc. 1980. White mousse supreme 2vi cups heavy Cream divided 1 envelope in Flavoured Gelatin 6 ounces White chocolate chopped 2 egg Whites i Teaspoon Salt 2 Tablespoons sugar i Teaspoon Vanilla extract place 1 i cups heavy Cream in medium Saucepan Sprinkle Gelatin on top. Let set five minutes. Add chopped White chocolate Cook Over Low heat stirring constantly until White chocolate and Gelatin is melted and mixture is smooth. Transfer to Large bowl chill 10 minutes stirring occasionally. In Small bowl beat egg Whites and Salt beat until soft peaks form. Gradually add sugar beating until stiff peaks form. In Small bowl Combine remaining one cup heavy Cream and Vanilla extract. Beat until stiff peaks form. Set aside. Fold whipped Cream and egg Whites into White chocolate mixture. Chill several hours. Makes about one quart. Mousse can be made two or three Days ahead of time if Well covered and stored in the refrigerator. Pipe or spoon into chocolate crinkle cups see recipe below or liqueur cups and keep refrigerated until serving time. A from Nestle  crinkle cups 3 ounce a Emly Weet chocolate chopped 1 Tablespoon butter melt chocolate and butter in top of a double boiler Over warm water. With a pastry Brush spread chocolate Over insides of Small paper Petite fours cup or miniature muffin cups sometimes called Gem cups. Set paper cups inside miniature muffin cups for Best results. Allow chocolate to Harden. When hard Check evenness of Coaling. If there Are thin spots paint with additional warm chocolate and let Harden. Peel paper cups off chocolate and fill As desired a beginners guide to the thanksgiving dinner by Joan Drake the los Angeles times preparing a Holiday dinner for the first time can be quite a Challenge if not downright frightening. But with a Little planning it s possible Lor the Cook to serve a delicious meal and still be relaxed enough to enjoy it with everyone else. A Tew keys to Success keep in mind the available space and equipment plan a menu that is equal to your capabilities and make a timetable. Your personal cooking skills and preferences will help you decide whether to prepare recipes using fresh or convenience foods or a combination of the two. The following menu is designed to serve six people with a Little Turkey loll Over for sandwiches. It can be prepared by a Cook with limited experience and it requires a Kitchen Range having one oven. The timetable is based on serving dinner at 4 . It is meant to be a guide and can certainly be changed or  dinner menu Turkey with dressing baked Sweet potatoes Green vegetable Cranberry sauce Rolls wine pumpkin pie Coffee you can use either a fresh or a Frozen Turkey. Decide whether to make a stuffing recipe or buy a packaged dressing mix and whether to bake the pie yourself or Purchase one. Several Days ahead make a shopping list using the menu and recipes. If you Are using a fresh Turkey begin thawing it in the refrigerator please see instructions below two Days ahead pick up the Turkey if fresh and other necessary ingredients. The Green vegetable can be either fresh or Frozen. Choose Sweet potatoes of roughly uniform size so that they la bake evenly. Also Purchase ready to bake Rolls or the ingredients to make your own the ingredients for homemade Cranberry relish or prepared whole Berry or jellied Cranberry sauce wine if desired and either regular or instant Coffee. One Day ahead bake or Purchase the pumpkin pie. Thanksgiving morning prepare the dressing recipe or follow the directions Given for your packaged dressing and refrigerate. Turn on the oven. Prepare the Turkey Lor roasting according to the recipe that follows when to Start the Turkey in the oven will depend on its weight a 12-Pound Bird will take four to avg hours a 14-Pounder 4v.i to five hours. Since you re aiming to take the Turkey out of the oven around 3 30 ., split the difference and put a 12-Pound Bird in around 11,15 a.m., a 14-Poundor around 10.45 a  Once i is done it will not suffer if it comes out of the oven a few minutes before 3 30 ., though it May delay things a Little if it in t ready until a few minutes after that Lime. At 1 ., set the table. Make the Cranberry relish or place store bought Cranberry sauce in a serving dish and refrigerate. Ready the other serving dishes at 2 45 ., put the the Sweet to talons in the oven. At 3 ., ready the Coffee pot if using a fresh vegetable prepare it for cooking at 3 ., begin checking the Turkey Lor donness. When done but at least 20 minutes before carving so the juices will set remove it irom the oven. Fill the Walor glasses and open the wino. Place the Cranberry sauce and butter on the table. Prepare the Rolls Lor baking. At 3 45 ., bake the Rolls. Begin cooking the fresh or Frozen Green vegetable remove the stuffing from the Turkey and cover with foil to keep warm. Slice the Turkey As Long As at least 20 minutes have passed since you removed it from the oven. At 4 ., place everything in serving dishes then on the table to prepare the Turkey for roasting remove the neck and giblets from the body cavities rinse the Turkey Welt with cold water and Pat dry with paper towels. Rub Salt and Pepper to taste into the neck and body cavities place the Turkey in a Large bowl Tail downward and lightly spoon stuffing into the neck cavity pull the neck skin Over the stuffing and secure it to the underside of the Turkey with a skewer. Continued on Page 16 the stars and stripes a Page 15