New Braunfels Herald Zeitung, December 26, 1984, Page 8

New Braunfels Herald Zeitung

December 26, 1984

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Issue date: Wednesday, December 26, 1984

Pages available: 32 - Used by the World's Finest Libraries and Institutions
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Publication name: New Braunfels Herald Zeitung

Location: New Braunfels, Texas

Pages available: 164,099

Years available: 1952 - 2013

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All text in the New Braunfels Herald Zeitung December 26, 1984, Page 8.

New Braunfels Herald-Zeitung (Newspaper) - December 26, 1984, New Braunfels, Texas cocktng with qgg i Food frtaraldZritMif December B Simple brunch ushers in New Year When Thanksgiving so does the season of holiday From midNovember to early our tables are laden with seasonal treats and our refrigerators are stuffed with New Years Day marks the im minent return to normal winter routines although visions of sugarplums no longer dance in our the delicious tastes and smells of festive holiday means are not After enjoying the abundance of hearty food and drink that is so characteristic of holiday en what could be a better way of celebrating the first day of the year than with a light brunch Family and friends alike will ap preciate a simple but elegant meal to usher in a year full of exciting Whatever you decide to serve as the main try to keep it light and Perhaps a souffle or a quiche served with a green salad best suits your or you may find the standard breakfast fare of bacon and eggs more The foods you choose as ac companiments will help to make the meal and you dont need to spend hours in the kitchen in elaborate preparation in order to end up with results that youll The recipe below for Crustless Vegetable reproduced from Cooking by Degrees CBI is easy to make and to Edited by Laura Fried and Terence Cooking by Degrees is a compilation of recipes contributed by professors and friends of Boston This quiche recipe was submitted by Beatrice Trum and is delicious served either hot or CRUSTLESS VEGETABLE QUICHE V4 cup cubed eggplant 1 chopped 4 raw sliced optional 3 eggs 3 sunflower or sesame seeds 1 cup low fat milk 1 paprika cup sharp Cheddar chunks 1 vegetable oil Herbs of choice Preheat oven to 300 Butter a 9 inch pie In a combine the onion and Put into pie In a blender or puree oil and Pour over Sprinkle with seeds and Bake to IVfe hours or until Serve hot or Serves Variation Add diced green pep celery or fresh A fruit compote or sections of fresh oranges and grapefruit is a refreshing addition to any and is especially welcome after the customary overeating of the Christmas Arranging the fruit attractively or serving it ih a clear bowl will make it appealing to even the most devoted sweet The Winter Compote can be made up two days in which will allow the flavor of the fruit and rum to and ease the preparation process for This also from Cooking by Degrees was among the personal belongings of Joan Fontaine which were donated to Boston Universitys 20th Century WINTER COMPOTE 1 cup dark pitted 1 cup sectioned tangerines 1 cup diced apples 1 shredded fresh ginger Juice of lemon 2 jiggers dark rum Sugar optional In a combine lemon juice and Add if Let macerate 2 hours before Keeps two days Serves 4 to Everyone loves the aroma of freshly perked so be sure to start a pot brewing several minutes before you plan to begin serving the A wide variety of fruit juices is reaily and you might want to consider expanding beyond the traditional orange for a delicious mix equal parts of orange juice and cranberry After the festivities of New Years a lovely brunch is an ideal way of continuing the New Years celebration before easing into the less exciting daily Short order cooks Children can prepare dishes eggsactly to their tastes Lee Greenwood prepares a casserole that easy and delicious Singer relaxes in kitchen by preparing dessert Whether hes performing in con writing hit or making his own favorite Lee Greenwood has a style which is quite With his many concert engagements and recording has little time for leisure ac But when he he enjoys performing in his own I like to keep my creative juices flowing when Im Lee Usually I write but to really I take out my recipe file and cook something delicious His favorite recipe is a broccoli and rice Made with pasteurized process cheese sauteed chopped broccoli and cream of mushroom this Cheesey Company Casserole is easy to prepare and complements any main Another straight from Lee Greenwoods personal favorites combines instant chocolate and vanilla chopped nuts and cream cheese for a tasy Layered These recipes can bring the special creativity and distinctive style of Lee Greenwood to your CHEESEY COMPANY CASSEROLE J2 cup chopped onion cup margarine 2 frozen chopped broc thawed m cups cooked rice can condensed cream of mushroom soup pasteurized process cheese spread Saute onion in margarine until Add soup and Va process cheese cubed stir until process cheese spread is Pour into Bake at 350 15 Top with remaining process cheese sliced continue baking until process cheese spread begins to Makes 6 to 8 LAYERED DESSERT 1 cup flour 1 cup chopped pecans li cup melted cream softened 1 cup sifted powdered sugar 1 cup thawed whipped topping with real cream 1 chocolate instant pudding and pie filling mix 1 pkg vanilla instant pudding and pie filling mix Combine pecans and margarine press onto bottom of 12 x 8inch baking Bake at 350 15 minutes or until lightly Combine cream cheese and mixing until well Fold in whipped topping spread over Prepare each mix as directed on package for except using 1 cups milk Spread chocolate pudding over cream cheese layer top with vanilla Eggs are all theyre cracked up to be for short order Theyre easy to ready to eat in minutes best of they taste great at any When junior cooks know eggs actly how to prepare theyll really have smething to crow about Many kidpleasing egg dishes are prepared on top of the so adult cooking coaches will want to make sure that boys and girls know how to use this im portant piece of kitchen equip ment Show beginners how to turn the burners on and off and how to control the As you work together at the range practice these surface cooking safety guidelines small saucepans and skillets on small Place large saucepans and skillets on large saucepan and skillet handles turned away from the edge of the range so they will not be bumped or a wooden spoon with a long handle for stirring foods on top of the Metal spoons can get wooden spoons will the range off when you have finished When junior cooks understand the rules of the theyre ready to get Savory Breakfast Eggs is an ideal beginners It is easy enough for children to prepare with a minimum of adult and the delicious results will give yongsters a real sense of ac To scramble eggs in a skillet with sauteed green pepper and cubed pasteurized process cheese always a favorite with the Because it melts smoothly and its ideal for beginning Newcomers to the kitchen will need to learn how to chop vegetables for this Ex plain that to chop means to cut into pieces with a When ingredients are finely chopped the pieces are very When they are coarsely chopped the pieces are Provide children with a sharp knife witha 2 to 5inch blade that will be easy for small hands to Sharp knives require less pressure than dull knives to cut through so theres less chance of Stress the importance of always using a cutting board to protect counter tops and keep knives Do not assume that small children know the Show them which side of the knife is how to hold the and how to cut by keeping fingers out of the Slow and easy cutting helps to prevent SAVORY BREAKFAST EGGS 6 eggs Dash of pepper Vi pasteurized process cheese spread 2 margarine 1 j cup chopped onion 14 cup chopped green pepper Cutting board and small sharp knife Measuring cups Small mixing bowl Fork Wire cheese cutter optional Skillet Wooden spoon Break eggs into small Add Beat slightly with fork to blend white and On cutting cut process cheese spread into lzinch cube with wire cheese cutter or small Add cubes to Place margarine in Heat over medium heat until Add onion and green stirring until tender onion will lose its very white Reduce heat to Pour egg mixture into Stir oc casionally until egg mixture is cooked For lunch or hardcooked eggs are super sandwich Explain to youngers that hard boiled is the wrong named for an egg cooked in its shell because boiling water is too hot for an Shwo junior cooks hwo water which is brought to a boil is steaming and has fastmoving When the heat is lowered to a sim small bubbles rise Teach children to gently hard cook eggs this way eggs in small Add enough water to cover eggs by at least an to a boil over medium high Cover saucepan and remove from stand about 17 run cold water over eggs to stop cooking and When eggs are cool enough to youngsters can peel them easily by gently tapping them on a counter top to crack the shells and rolling them in their hands to loosen the Easy Egg Grills are sure to become kids favorite way to use hardcooked The egg salad filling is spread between slices of wholewheat bread with kid milkflavored American singles pasteurized process cheese As the mayonnaiser spread sandwich grills to lightly browned the filling warms and the milk flavored process cheese If only part of the egg salad filling will be used at one show kids how to cover and refrigerate the remainder in an airtight container up to three EASY EGG GRILLS Salad dressing 6 hardcooked chopped 4 cup chopped celery 4 cup chopped sweet pickle 12 Wholewheat bread slices 6 American singles pasteurized process cheese food Small saucepan with lid Cutting board and small sharp knife Measuring cups Small rubber scraper Mixing bowl Metal tablespoon Table knife or small metal spatula Griddle or skillet Pancake turner In combine j cup salad celery and Mix using metal For each cover one bread slice with egg process cheese foo dna dsecond bread Using table knife or small spread top and bottom of sandwich with salad all the way to edges of Place sandwiches on griddle or in skillet over medium Cook until lightly browned on Using pancake turn sandwiches and cook until other side is lightly Lamb dish a favorite at parties in Middle East ByTOMHQGE AP and Food Writer Maoy can either take or leave Which why the annual per capita cwwumpUon to fotf country is only four pounds a I much interest in lamb Witt I began covering the United ns General devoted to an nwwj of diplomatic recep were raised on lamb and featured it in rich stews it their The delicacies go back to the era of the mountain warriors of the Caucasus who impaled 9 chunk of lamb or mutton ojn OieJur swords and roasted it over 9 roaring fire by the SRP fsWS WF 4 Middle East diplomat told me that after nomadic tribes discovered the wild sheep which ragged trough Asia Mjuaor they first killed them as But soon they began domesticating the sheep and making a wide variety pf femb and mutton The people of ancient Israel in cluded many and references to which they regarded as a ceremonial appeared to the the Jews fled from was a lamb and tat the flesh One favorite dish served at Arab consists peppercorns wrapped to grape Here is a recipe for the delicacy known as Mihshee Warak J cup raw rice iH pounds ground lamb shoulder Half dozen lamb bones 1 pound grape leaves teaspoons sail Mt teaspoon crushed peppercorns Juice of 3 lemons raw rice and uncooked lamb in adding ounces crushed peppercorns and Soak grape leaves in warm water 45 Place greener side on a board and top each with teaspoon of rice and iamb leaving enough space to let rice swell Distribute bgnes on bottom of kettle ami cover with several grape This keeps rolls from sticking to bottom of kettleArrange rolled leaves to one on top of Place heat proof dish on top of the rolls to keep them to place and add enough salted water to reach inverted Cook over medium heat about 30 Add lemon juice to bring out grape leaf flavor and let simmer another 10 Serve or cold with a green Good with a chilled dry white Serves To obtain other taken mostly from Tom Hpges GoMpnei Comer over tfee past send for your copy of Recipes to AP 50 Bsckjefelter New NY ;