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New Braunfels Herald-Zeitung (Newspaper) - July 8, 1987, New Braunfels, Texas 1987 Kaleidoscope Texas Page 9 Texas leads others in watermelon production By KAREN MITCHELL Texas Department of Agriculture watermelon Look on the Scoreboard and see whos behind In this it is 47 of the 50 states behind Our state is usually ranked in the top three watermelon producing along with California and In Texas shipped some truckloads of At pounds per that is quite a few According to Gary Texas Department of Agriculture market news Melon season got off to a slow start this year because of the March freeze and the rainy weather that delayed South Texas melons are due to be harvested toward the end of Look for melons from East Texas by midJuly and then from the Back to the If you dont know how to pick out a good your team will be Cut melons are simple to judge for Ixok for shiny pink meat without white The seeds should be dark brown or black in A good whole melon sould be symmetrical in A sign of ripeness is a velvety bloom rather than a shiny Most the underside of the melon the spot where they sit while growing should be Chill melons 8 to 12 hours before slicing for optimum Melons will keep a week in the refrigerator when left while cut and wraped melon will last from three to five For free recipes featuring Texas agricultural write to the Texas Department of 2800 NE Loop Suite San Texas If you have leftover turn it into Texas Watermelon Sherbert or refreshing Four Fruit WATERMELON SHERBERT 1 cup sugar 3 lemon juice 5 cups diced watermelon Vfe tsp salt 1 envelope unflavored gelatin cup cold water 1 cup whipping cream Combine lemon salt and Refrigerate 30 Spoon mixture into blender container and blend until Soften gelatin in cold Place low heat and stir until gelatin is Add to watermelon stir Add whipping cream slowly while Mixture Should be Pour into freezer can of a 1 gallon hand turned or electric Freeze according to manufacturers If using a freezer at home to freeze the pour mixture into ice tray or shallow metal tray and freeze until there is about Much frost on sherbert 1 to 2 then whip sherbert and return to freezer for two more FOUR FRUIT COMBO 13 cup hone 1 tsp cinnamon 2 tbsp lemon juice 2 cups watermelon balls Vj cup orange sections 14 cup sliced strawberries 1 cup seedless grapes Combine cinnamon and lemon juice and Mix together fruits and pour chilled dressing over just before Maries Kitchen Bake summer squash By MARIE OFFERMAN Baked squash is a freshvegetable season dish thats wonderful for this time of BAKED SQUASH CASSEROLE 1 pound summer squash Ms cup chopped 1 medium chopped 4 cup green chopped 1 beaten li cup cracker crumbs cup melted tsp sugar salt and white pepper to taste 2 cups grated American or Ixmghorn Cook squash in water until drain well and cook the celerya and green pepper in a little water until almost Drain arid add to squash with the cracker sugar and Stir Pour mixture into a greased two quart baking dish and bake in a 400 degree oven until firm and slightly about 20 or 25 Remove from oven and sprinkle grated cheese on top of Cover baking dish with foil or a flat cookie sheet until cheese is Serve Serves four to Note I like to use yellow squash or zucchini or a combination of the Judges eye potato soup as best in Baked Potato Soup with Cheese a hearty and satisfying meal in a has garnered one of five professional grants in the 1986 Miracle Whip In vitational Recipe con ducted among Americas top food The created by Jenifer Harvey was a handsdown favorite of the Comforting and creamy in the winning recipe blends onions and chicken broth with versatile Miracle Whip salad dressing for extracreamy richness and oneofakind Mixed with Cheddar cheese and spread onto toasted Italian bread the salad dressing gives the soups cheesy crouton crust un matchable taste a food consultant and author of Tastings The Best From Ketchup to talked out a plan for her recipe entry with husband George a wellknown before developing The grant awarded for her innovative soup recipe was donated to the James Beard Created in recognition of the expertise food professionals share with the nation and their deep involvement in worthy the Miracle Whip Invitational Recipe Search awarded professional grants to the creators of 15 taste tempting Several of the recipes were inspired by cherished family while others reflected contemporary trend The 10 recipes created by some of the countrys top food authories and judged best of the Invitational have been collected in a new recipe folder available free from Each of the winning creations is eye ap pealing best of great To receive a copy of Winning Ways with Miracle Whip Salad Dressing from Americas Top Food send name and address to Miracle Whip Invitational Box MN Offer good in its territories and military addresses while supplies Allow four to six weeks for Jenifer Harvey Langs Baked Potato Soup with Cheese Crust 4 stalks cut into 2inch pieces 2 cut into 2inch pieces 1 quartered 1 small quartered can chicken broth 2 tsp Kosher salt Baked Potato Soup with Cheese Crust is a comforting soup and one in a Miracle Whip contest 14 Isp pepper 1 medium baked potato ai cup Miracle Whip salad dressing 14 tsp hot pepper sauce 4 cup shredded mild cheddar cheese 4 slices French or Italian toasted In food processor work place onions and turnips process until vegetables are finely Spoon vegetable mixture into large Add cups salt and Bring to reduce Simmer 15 stirring Cut potato in half remove potato from Place potato in work bowl add J4 cup salad dressing and hot pepper Add half of the vegetable mixture to work bowl process until Return mixture to saucepan mix Reduce heat to Combine remaining salad dressing and 2 cup cheese spread onto Spoonsoup into ovenproof bowls top with cheese side Sprinkle with remaining golden brown and bubbling Serve Four Variation Substitute M tsp regular sait or to for Kosher cream combine for hot and tasty treat Junior chefs can learn to be smart snackers Snacks play an important role in the daily diet of growing Their smaller stomachs hold less so they need refilling more Since they may snack several times a its important for youngsters to learn to be smart Teach children to select healthful foods for betweenmeal refueling snacks that provide nutrients as well as energy Choices should Include tasty foods that are quick to fix and do not interfere with mealtime Smart snacking is simple when children look to the basic food groups to provide an energy and nutrition lift Dairy and yogurt are instant snacks packed with vitamins A and and and A crunchy a a bunch of grapes and fresh vegetable sticks are easy snack choices that provide vitamins and Citrus fruits and juices grapefruit and strawberry are ex cellent spaces of Vitamin Smart snackers ex pg riraeni with different roils and eaten by Uiemselyes or used as bases for scrumptious sandwichesReadyioeat km w Wtth make quick and erysRCby Mitt IMS Cheese or cold meat harg gMtad let chicken and butttr ojg crackers are snacks that provide minerals and When time allows for more than an ontherun junior cooks will enjoy making and sharing Mini Mexican These easy pleasers begin with a crust of refrigerated biscuits spread with pizza which can be purchased in a jar or If the sauce used comes in a teach junior cooks to transfer the unused portion to a small container which can be tightly covered and refrigerated for future The pizzas are topped with cubes Visinch is a good size of mildlyspicy Mexican pasteurized process cheese spread with jalepeno which melts smoothly and easily in just the time it takes for the biscuits to Kids will love the lively southoftheborder For more recipes kids can Kids a new video cassette from will assist adults in teaching youngsters cooking basics before they attempt handson foocj Withthe KJds Cooking junior cooks will see youngsters guided through eight information packed lessons and learn cooking skills and kitchen safety and nutrition in formation jji a and in easyto understand Children learn by witching and by After viewing Kj4s youngsters can more easily prepare fee same recipes with avomml To or4er video cassette jior yowr your adjjress and zjp along with a check or money order for to KRAFT Kids Box Department In Allow four to six weeks for MINI MEXICAN PIZZAS For 10 mini pizzas You will need 1 an 7te ounces refrigerated buttermilk biscuits cup pizza sauce 4 ounces Mexican pasteurized process cheese spread with jalepeno peppers cubed Ms cup chopped green pepper or mushroom slices Takeout glass and metal measuring cups cutting board and small sharp knife shortening and paper towel cookie sheet measuring sppons narrow rubber scraper pot holder or oven mitts Lightly grease cookie sheet with using paper Separate dough into 10 Using press each biscuit to form iincH circle on cookie Pinch edge to form a Spread each biscuit to rim with 2 teaspoons By NANCY BYAL Better Homes and Gardens Food Editor BERRIES AND CREAM 2 pints fresh or frozen blueberries cup sugar 3 tbsp allpurpose flour lz tsp ground allspice 1 tsp lemon juice 2 peaches Whipped cream optional Rinse fresh or frozen In medium saucepan combine flour and Stir in berries and lemon Let stand 5 Cook and stir over medium heat until thickened and Turn mixture into 9inch quiche Peel and pit Cut each into 6 wedges arrange in berry pit side Cover with Bake in 375 degree oven 10 minutes or until Serve warm topped With whipped if Makes 4 Microwave directions Rinse fresh or frozen In 9inch microwavesafe quiche dish combine flour and Stir in berries and lemon on 100 percent power high 9 to 10 minutes or until thickened and bubbly stir every 2 Feel and pit Cut each into 6 wedges arrange in berry pit side loosely covered with wax 3 to 4 minutes or until Serve topped with whipped if Nutrition information per serving 231 2 g 57 g 1 g 3 mg RDA 17 percent 55 percent 10 percent 14 percent Top with process cheese spread and lake at 450 6 to 9 minutes or until biscuits are golden Twist cheese and dough for different meal accent ITALIAN CHEESE TWISTS cup margarine or softened tsp each oregano and crushed ty tsp garbc powder 16ounce loaf frozen bread thawed cup shredded mozzarella cheese 3 ounces 1 slightly beaten egg 1 tbsp water 2 tbsp sesame seed In a small bowl combine and garlic Set On a htly floured surface roll bread into a 12inch Spread margarine mixture evenly over Sprinkle with Fold dough into With a sharp cut dough crosswise into twentyfour Vjinch Twist each strip twice and pinch ends to Place about 2 inches apart on a greased baking Cover let rise In a warm place until almost double about 30 Combine egg and water brush over each Sprinkle with sesame Bajfee in a oven for to 12 minutes or until Makes 24
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