New Braunfels Herald Zeitung, June 13, 2001, Page 9

New Braunfels Herald Zeitung

June 13, 2001

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Issue date: Wednesday, June 13, 2001

Pages available: 32

Previous edition: Tuesday, June 12, 2001

Next edition: Thursday, June 14, 2001 - 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: 295,227

Years available: 1952 - 2013

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All text in the New Braunfels Herald Zeitung June 13, 2001, Page 9.

New Braunfels Herald-Zeitung (Newspaper) - June 13, 2001, New Braunfels, Texas Contact Features Editor Betty Taylor at 6259144 FOOD June IB PAT RASOR Summer squash The squash family is a large one that is divided into summer and winter sum mer squashes can general ly be found all The main difference between the two is that summer squashes have soft skins and edi ble seeds they are picked and eaten while before the seeds and rinds The winter types are all hardshelled with fully formed seeds and lend themselves to long The popular varieties of summer squash are yellow crookneck or yellow zucchini and also known as Whether yellow or round or these are all but should be firm and Avoid them if the rind is tough or the stem dry or Goodquality yellow crookneck should be smoothskinned and small in The surface will be shiny and bright yellow in Avoid produce that is blemished or dull in Large squash will be less tender than smaller Allow 1 pound for three Good quality zucchini should be smooth skinned and small in The surface will be shiny and darkgreen in Avoid zucchini that is blemished or dull in The smaller the the more ten der the Squash contains Vitamins C and potassi calcium and It is extremely low in only 14 per half cup Summer squash do not need to be They can be eaten raw or They should be scrubbed Cut slices from the stem and blossom Cut summer squashes into chunks or according to recipe To simmer in a covered using a small amount of salted for four to five until just ten Drain and toss with butter and season with salt and To heat three or four tablespoons of margarine or oil in a skil add the cutup squash and cook over low tossing until squash is eight to 10 Season with salt and pepper and sprinkle with chopped chives or lemon Zucchini and yellow squash are an excellent combination cooked and served Patricia Anderson Rasor Is a Comal County Extension Water conservation for appliances and plumbing Check water requirements of various models and brands when considering buy ing new appli Comal County Extension Office S alute to For Dads special try serving him Cheesy Sausage top left Breaded Ranch top right or the alltime Dad the hero Photos submitted In honor of Fathers serve up allAmerican hero sandwich BY ANN COUSIN HeraldZeitung Correspondent Sunday is Fathers It is a day of commemora tion and celebration for One of the best ways to cel ebrate with Dad is by making some of his favorite Whether it is a hero sandwich or Cheesy Sausage a good meal is sure to win Dad For surprise him with They Ate It All Up Once you try this mixture of pineap vanilla coconut and chopped it will not be hard to figure out how this deli cious cake got its HERO SANDWICH What do you call a sandwich stuffed with cold cuts and cheese In New its a grinder on the West a submarine in its a hoagie in New a muf When you serve one to dad on Fathers its a hero sandwich Cut a loaf of French bread in half Layer on slices of salami and or American Top with olives and hot Spread on mustard and Italian Serve with chips and an icecold glass of BREADED RANCH CHICK EN Taste of Home Reiman Publishing Coated with a mixture of corn Parmesan cheese and ranch dressing this chicken bakes to crispy cup crushed cornflakes cup grate4 Parmesan 1 envelope ranch salad dress ing mix 8 boneless skinless chicken breast halves two pounds cup butter or melted In a shallow combine the Parmesan cheese and salad dressing Dip chicken hi then roll hi cornflake mixture to Place in a greased 13inch by 9inch by 2inch baking uncov at 350 degrees Fahrenheit for 45 minutes or until chicken juices run Yield eight CHEESY SAUSAGE STROMBOLI Taste of Reiman Publishing This savory sausagefilled bread is a snap to and you wont have to worry about left 5 cups allpurpose flour 2 tablespoons sugar 2 teaspoons salt 2 packages ounce each active dry1 yeast cups warm water 120 degrees to 130 degrees cup warm milk 120 degrees to 130 degrees 2 tablespoons butter or ma melted 2 pounds bulk pork sausage 4 cups 16 ounces shredded mozzarella cheese 3 eggs 1 teaspoon minced fresh basil or teaspoon dried basil 2 tablespoons grated Parmesan cheese In a mixing combine salt and Add milk and butter beat on low until well Turn onto a wellfloured surface kjiea4 until smooth and six to eight Place in a greased turning once to grease Cover and let rise in a warm place until about one in a cook sausage until no longer pink drain and Stir in mozzarel two eggs and basil set Punch dough down divide in Roll one portion into a 15 inch by 10inch rectangle on a greased baking Spoon half of the sausage mix ture lengthwise down one side of rectangle to within one inch of Fold dough over filling pinch edges to Cut four diagonal slits on top of strom Repeat with remaining dough and Beat remain ing egg brush over Sprinkle with Cover and let rise until about 45 Bake at 375 degrees for 2025 minutes or until golden Slice serve Yield two BANANA PECAN COFFECAKE Texas Favorites HEB and Heritage Publishing This delicious coffeecake is quick and easy to fix get the kids involved Coffeecake 1 cup sugar 2 sticks margarine or melted cup milk 2 eggs 1 teaspoon vanilla 2 to 4 mashed 2 cups flour 1 teaspoon baking soda Topping I stick margarine or melted 1 cup brown sugar 1 cup chopped pecans Preheat oven to 350 Oil and flour a 9inch by 13inch Mix two sticks but and Pour into pre pared Mix one stick brown sugar and Pour over top of Bake 30 to 40 Yield 12 servings THEY ATE IT ALL UP CAKE Texas Favorites HEB and Heritage Publishing An easy fun cake for The kids will enjoy making it almost as much as Dad will enjoy eat ing 1 18ounce yellow cake mix 1 20ounce can crushed pineapple 1 cup sugar 1 box instant vanilla pudding 2 cups cold milk 4 chopped 1 9ounce tub frozen whipped thawed 1 cup toasted coconut cup chopped nuts Bake cake in 9inch by 13inch pan as directed on Punch holes with fork across the top while the cake is still be sure to go all the way down into the Boil the undrained pineapple and sugar until dis Pour over warm cake and Cover and place in refrigerator To serve Make instant pud ding according to package direc except reduce milk to 2 Add bananas to prepared Spread over cooled Spread whipped topping over Sprinkle with coconut and Leftovers should be refrigerated Yields 12 ;