Albany Democrat-Herald from Albany, Oregon • 15

I llli nrttlHTl' rl Wednesday, June 14, 1972, Page 15 lutiiiij liiaiiyuurDEiulU EOPLE More People page 16 horn on Father truly brings i Lewis P. Carrels, 2440 E. Queen is one dad who not only "brings home the bacon" he can cook it, too. Can you imagine preparing 25 prime ribs to serve a banquet to 400 people? The meal ended with flaming cherries jubilee, and was served within a 45-minute period. Carrels was born in LaCrosse, Wis.

He was one of eight children and was reared on a large farm. His earliest cooking experiences was that of helping to cook for the hired thrashers. Four years of his time in the service was spent as a mess sergeant, when he did the ordering and supervising. Carrels' first experience in the Army as cook almost was a catastrophe. He was stationed at the Presidio of San Francisco, Calif.

His first evening meal for 30 men went without event. Things were quiet, so the mess sergeant left on a three-day pass, confident that 4f .11 Camlu Apartments, one of Albany's newest retirement apartments is where our Fathers Day chef does his cooking. Lewis Carrels encourages special-request orders among the residents but receives few. That speaks well for satisfied customers. Carrels could handle the job of feeding the 30 men.

This was war time when events were completely unpredictable. At one in the morning Carrels was up preparing breakfast for 1,000 troops who unexpectedly were brought in tired and hungry. Carrels says that instead of sleeping, there he was slicing slab bacon by hand to feed the troops. By the end of the three days his bulk cooking had improved considerably. Even though the biscuits and pies were not the best he ever had baked, the men were hungry and ate without complaint well, at least no more than was usual.

Baking is an enjoyable part of the cooking routine for Lewis Carrels, and even that has had a problem or two. He remembers in his early restaurant cooking career that the first time he baked angel food cake he used regular flour instead of cake flour. Instead of nice tall, light cakes, the cakes only were a few-inches high. All was no lost; he served them with fruit sauce, and they tasted just fine. Carrels now is employed as chef at the Camlu Apartments.

Every morning he bakes bread, rolls, a nut loaf banana loaf and pies or cakes for the day's use. He makes the doughnuts and the French bread, and for special treats he bakes his favorite apple strudel. His recipe for two large strudels follows: APPLE STRUDEL CRUST 5 cups flour, plus 1 cup 2 cups water 3 eggs 1 tablespoon soft oleo or butter V4 teaspoon salt Place 5 cups flour in mixing bowl. Beat eggs well. Add water and blend well.

Add this to flour, then add oleo and salt and mix to make a soft dough. Spread half the extra cup of flour on large tea towel; put half of the dough on towel and roll out a large, very thin crust. Then add half of the apple strudel filling spread evenly over crust. Roll up jelly-roll fashion, using the towel to help roll. Seal edges by pinching together and place on cookie pan.

Bake at 350 degrees for 30 minutes, then reduce heat to 300 degrees for an additional 30 minutes. APPLE STRUDEL FILLING 7 large golden delicious apples 3 cups packed brown sugar 2 cups bread crumbs or corn flakes 2 cups blanched raisins 4 pound butter Peel apples, slice very thin and place in lightly salted Water to keep from turning brown. Blend bread crumbs and brown sugar. Sprinkle the sugar and crumb mixture over thinly rolled strudel crusts that have been spread with butter. Then add raisins.

Top with apple slices. Av Text by Ruihe Grimm a X' A Photos by Stanford Smith Ax ssfctei "ilteiMliSBsfiii 'iiJi 7 Lewis Carrels, 2440 E. Queen thoroughly enjoys his job as chef. His apparel is as happy looking as the chef himself. His hat and scarf are bright orange and his shirt and trousers are white.

A happy cook means a well-filled table; as they say a truly good cook cooks with his heart. Lewis Carrels bakes all the breads, rolls, pies, cakes and doughnuts served at the Camlu Apartments. He starts his day with his baking, which is his special enjoyment. He is shown buttering a loaf of hot bread to give the crust a glow. hef cooks i ror Throngs Vs.

A Chef Lewis P. Carrels is a father six times over. Carrels and the former Norma Jean Burkey have three sons and three daughters; John, Barbara, Kenneth and Kathyjtwins), Nancy and Tony. John and Kenneth have served in Vietnam and son Tony leaves the last of this month for his tour in the service. Mrs.

Carrels also is an experienced cook. At one time they owned two restaurants. She did the cooking in one, and he did the cooking in the other. Usually Mrs. Carrels takes care of the cooking at home, although he usually does the barbecuing on the large grill in the yard.

The largest group he ever served a barbecue was a picnic where he prepared barbecued chicken for 750 people. The following three entrees are to serve 20 or 25 people but they easily can be halved or quartered. This recipe is said to have originated with Napolean's chef: VEAL SCALLOPINI MARENGO Dredge 5 pounds veal cubes in seasoned flour. Saute in butter or oil until golden brown. Add 2 cans (4 ounces each) mushroom buttons, whole or stems and pieces, 4 ounces diced shallots or onions, 2 cups diced celery and 1 small can diced pimientos and saute until tender.

Add 2 ounces dry white dinner wine and bring just to boiling point. (Do not boil as boiling will toughen meat). Add 2 family-size cans tomato soup and simmer until very tender. Serve over buttered noodles or steamed rice. Serves 20.

This recipe does not use the usual bread dressing for filling. HUNGARIAN STUFFED BAKED PORK CHOPS Cut pockets in 25 thick lean pork chops, 5 ounces each. Stuff with sauerkraut. Dip chops into cup flour; season with 1 tablespoon salt and teaspoon white pepper. Brown chops in Vi cup shortening.

Arrange in steam pan or roaster. Pour off fat. Blend 1 can cream of mushroom soup (3 pound, 2-ounce size), 1 cup water and 1 teaspoon thyme (optional) in pan and heat. Add l1 cup thinly sliced onion, 1 cup parsley and 1 cup sour cream and pour sauce over browned chops. Cover and bake in preheated oven for one hour at 350 degrees, or bake until tender.

Serves 25. Beef stroganoff has many variations. Lewis Carrels' recipe is a good way to use leftover roast beef: BEEF STROGANOFF Saute 2 cans (4 ounces each) mushrooms, buttons or stems and pieces, 1 small can diced pimientos, 3 cups celery, 1 cup diced onions and 4 cup diced green pepper in butter or oil until tender. Slice 6 pounds leftover beef roast about Vi-inch thick and dice into about 1-inch squares. Add cubed meat to sauted vegetables and mix well.

Thicken Juices. Place in steam pan and spread 2 pints sour cream evenly over top. Heat at moderate temperature (325 degrees) and serve over steamed rice or buttered noodles. Serve 20. A A AV 4 it A St A birthday means a cake baked by Lewis Carrels at Camlu.