Copied By: LEHEY_GREG @ESSG
   SENT: 87-10-01  16:04
   FROM: RIESZ_MATT @WALL
     TO: SONNTAG_JANET @JOGGER
     CC. LEHEY_GREG.COSIG @ESSG
SUBJECT: TO HOLIDAY CHEFS AROUND THE WORLD
In Reply to: 87-10-01  00:17  FROM SONNTAG_JANET @JOGGER
         2:TO HOLIDAY CHEFS AROUND THE WORLD

HERE'S ONE THAT IS A TRADITIONAL ONE IN MY WIFE'S GERMAN FAMILY:

"GRUENKOHL"

8 Kassler-ripchen, in two pieces of 4 each   (Smoked pork rib chops)
6 smoked sausages
1/2 lb smoked bacon
2 pinkelwurst sausages  (barley sausages, available at German butchers)
8 packages frozen chopped kale  (or about 1/2 bushel of fresh kale, chopped)
1/2 Cup rolled oats

Put the Kale in a LARGE pot with enough water to just moisten, and bring to a
simmer. Add the bacon and oats, and simmer for 3 or 4 hours, stirring  every
now and then to keep it from sicking to the bottom of the pot. Add the smoked
sausage and the kassler ribs and simmer for another hour, tossing the mixture
occasionally to cover the meats. Finally, add the pinkel wursts and simmer
about 1/2 hour longer.

Serve by cutting the ribs into individual pieces, and cutting the various
wursts into 4 pieces (only do this to the pinkel just when you're serving it
as it will fall apart otherwise. Also, the skin of it is not edible). Serve
over boiled potatoes, with a few pieces of meat and some kale for each person.
BE READY TO STUFF YOURSELF TO THE GILLS!!!


Matt Riesz

------------------------ ORIGINAL  ATTACHMENT ------------------------
   SENT: 87-10-01  00:17
   FROM: SONNTAG_JANET @JOGGER
     TO: DL.ALL_TANDEM @JOGGER
SUBJECT: 2:TO HOLIDAY CHEFS AROUND THE WORLD

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   SENT: 87-10-01  00:17
   FROM: SONNTAG_JANET @JOGGER
To Holiday Chefs around the World


The Holidays are just around the corner, and NonStop News is
planning for them.  For our December issue Employee Publications
is looking for holiday recipes from employees around the world, and
the special story that goes with them.  Do you remember a
special time or anecdote related to a holdiday recipe?
Are there national recipes from your country that are favorites
at this time of year?  Are their special foods that have
a particular significance?

Please send us your favorite memory and the recipe to go
with it, based on ingredients which are available in most
places.  We'll share a represenative sampling of them with
the Tandem world.  October 7 is the deadline so put your
holiday gourmet cap on early this year!