December 1, 2017
Kaiserslautern American
Page 11
The Angel Tree: Giving back to the community
FALL MENU:
Roulade
Main Course
Lincoln Glascock, son of Master Sergeant Jerry Glascock, 21st Operational Weather Squadron first sergeant, puts the angel on the Angel Tree Nov. 14 on Ramstein Air Base. The Angel Tree is an event hosted by the Kaiserslautern Military Community First Sergeant’s Council, where members can give monetary donations to families in need in the KMC. The event will be held from Nov. 14 to Jan. 1, 2018.
by Airman 1st Class Devin M. Rumbaugh 86th Airlift Wing Public Affairs Members of the Kaisers lautern Military Community First Sergeant’s Council kicked off the annual Angel Tree event at the Kaiserslautern Military Community Center on Ramstein Air Base, Nov. 14. The Angel Tree is an American custom where people can take an angel off a dis played Christmas tree and give monetary donations or items to families in need in their com munity. In the KMC, first ser geants from each unit identify families within the unit who could use the monetary donation and community members make monetary donations directly to families through the council. “Last year alone, we had 233 families and 407 kids that benefitted from this,” said Master Sgt. Antonio Lindsay, 569th United States Forces Police Squadron First Sergeant. “The families said
it was a great relief.” The Angel Tree has been host ed by the KMC First Sergeants Council for more than 10 years. “It’s awesome, as a first ser geant, the one thing we do is help and give back to the com munity, so running this event is absolutely one of the best things we do all year.” Trees will be displayed around the KMC from Nov. 14 to Jan. 1, 2018 and donations can be dropped off at the red ammo cans at any of the follow ing locations: • Three main entrances to the KMCC • Ramstein AMC Passenger terminal • Ramstein Officers’ and Enlisted clubs • Vogelweh Chapel • Ramstein North and Southside chapels • Ramstein Northside Post Office • Ramstein and Vogelweh shopettes • Ramstein and Vogelweh commissaries
Big X-masTree Sale 66882 Katzenbach (near Hütschenhausen) Brunnenstr. 43b Starts December 1 Daily from 9 a.m. to 5 p.m.
0170-864 27 16 by Christian Preis Landscaping & Gardening
Photo by Stihl024 2nd / Shutterstock.com
Over the next weeks, I will be presenting a fall menu for 4 people with a recipe each week. Happy cooking!
Ingredients
(for 4 people) • 1 Roulade per person (buy beef ready for roulade from a butcher on the economy) • 2 teaspoons mustard • 4 long slices of bacon or Black Forrest ham • Sliced dill pickles • Thin onion slices • Salt and Pepper for seasoning • 1 teaspoon tomato paste • 1 cup red wine • 3 onions, sliced
Tenderize roulades and season with salt and pepper. Spread mustard on each roulade. Add bacon, dill pickle and onions. Roll each up and close with toothpicks. Heat margarine in an oven-proof pan. Roast roulades on all sides. Take out of pan and set aside. Roast tomato paste on medium heat with onions. Add red wine and bring to boil. Let it reduce until the tomato paste starts to roast for a second time. Add 2 cups of water and salt and pepper and stir until combined. Place roulades back in pan, place lid on top and put in 180 degree Celsius oven. Every half hour turn the roulades over. Add more water if necessary. The roulades should be covered in sauce at the midway point. The Roulades need 3 hours to cook and be tender.
Love our recipes? Let us hear about it! Contact us at ads@KaiserslauternAmerican.com for feedback or recipe suggestions. We would love to hear from you!
Biography Klaus learned from an early age that he had an interest in food and cooking when he started helping in his parent’s restaurant at the age of ten. He enjoyed the environment so much, that he started an apprenticeship at the Augsburger Hotel Riegele at the age of 16. Klaus
has been working in hotels and restaurants ever since, including the famous Ecke Stuben in Augsburg and the Post Hotel in Garmisch-Partenkirchen. Throughout his career he has been cooking traditional German and international dishes and found his love for crossover cuisine. Many of the recipes Klaus presents are his own crossover creations, which he is happy to share with you. Klaus has been offering private cooking classes for around three years now for groups up to eight people, either in your own home or in Klaus’ kitchen in the KMC, for slow food enjoyment with family and friends.