New Braunfels Herald Zeitung, August 3, 2011, Page 5

New Braunfels Herald Zeitung

August 03, 2011

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Issue date: Wednesday, August 3, 2011

Pages available: 13

Previous edition: Tuesday, August 2, 2011

Next edition: Friday, August 5, 2011

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Publication name: New Braunfels Herald Zeitung

Location: New Braunfels, Texas

Pages available: 349,178

Years available: 1952 - 2013

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New Braunfels Herald Zeitung (Newspaper) - August 3, 2011, New Braunfels, Texas HERALOZEiTUNG.COM | Wednesday, August 3,2011 WINTER PROSfiPIO Columnist Wintw Prœapio writes from ttie front lines of mothertiood When it doesn’t rain, it pours Ki*cently, our truc k dtn id-Pil its oil pump was done. Ot course, in the good old days, people coukl change such things. I wonder how much bt'tter off our automotive industry would be if they still built cars that didn't recjuire removal of the engine every time you n('od to do something. We decided to wait on repairs when the unthinkable hapfX'ned during a trip to Dallas to visit family The air conditioning in the car went out. That repair would f)e twice the cost of the truck re )air. Whether this is just our truck's way oi pushing itself to the front of the line, or our car's way of protesting its new role as sole trans-[)ortation, the bottom line was our l)ottom line was about to shrink. But first we had to get home, and we couldn't wait for things to cool off. So we drove. In 105-cic^gree heat. With 18 wht't'lers within arms reach. Not good. Fortunately, Sierra is at that golden age right before full-on tc*enager. We still get eye rolling, but she finally understancis the finality of certain things, such as "there is nothing your mom can cfo to fix this problem." Mireyai* Not so much. As we crawled through rush hour traffic, our littk^st orx* startc>d to nx'lt in the* back s(.‘at. We dtK idi'd to administer emergency ice cream. That lx)ught us another 20 miles. We reviewed every tcH.hnicjue for cxK)ling down. We emf)athized with people who live in hotter plac t^, ike the surface of Merc ury. We vowed tcj move somewhere cooler, or to never leave our house again. Finally, we [)ulk*d over to have dinner and wait out the worst of the heat. We stretched out our dining exfx'ric'nce with appetizers, main entrees, loads of iced beverages, and, of course, more ice cream. Fortunately, our waitress was a veteran of unconditioned cars and offered us plenty of ice for the trip back. By the time we hit the road, the sun had set its sights on broiling Arizona and we Texans could venture out without immediately l)eing vaporized. "Our goal is bring dinner back to the table," said Nicole Washington, manager of the Cooking Connections Kitchen at HEB at Texas Hwy. 46 and Loop 3.37. "I had a woman say the recipes helped save her marriage bt'cause she and her husband we^re eating togc’ther at the table again. Of course, I knew she was joking, but it is still a gcK)d fe*eling." Washington has been interesteni in ccx)king since she was "itty bitty," and remembers always asking her mom if she could help out in the kitchen. Now, she is enrolled in the culi nary arts program at St. Philip's (x)llege and creates family-friendly ret i[xs at the HEB Cooking Con-ne‘ctions Kitchen, sometimes even helping aspiring che'fs learn how to cut an onion. "We make our own recipes and use our own sauces," Washington said of the Cooking Connt'c-tions Kitchen. You can tell by her smile that Washington is passion^ ate about fcx)d and eager to share her knowledge. "These fish tacos can be preparc'd in 10 minutes," she said. "I had a family of seven come in and watch me make* these. She had six children, and the*y we*re little. The mom said it took he^r only 30 minutes to make these for her family, and they loved them." Washington said she preferrenl ti apia for her fish tacos bc*c ause the mild fish went well with the southwest seasonings she use*d for the dish. Of her jala|^x*no meatloaf, she said customers still come from other stores to recjuest the rec ipe. Her Fire Fruit Salad f)res-ents a curious coml)ina-tion — jalapeno with watermelon. "It's about laye'ring the flavors," she said. "The swc'et in front, the jalape*iio in the back and then the fruit again to cool it oft. Swch.H and heat are always a good combination." Washington said she always tries to sneak m ve‘getables into her recipes as well, because she knows how important it is to parents. This we*ek and next feature's Indian food at the Cooking Connections Kitchen. The Veggie and Chicken Green Curry includes chicken tenders, potato, carrots, squash and yogurt. Shoppers will always find something ’ood cooking up in the <itchen, anci plenty of BETTY TMIOR Betty Taylor is a Herald-Zeitung staff writer Contact tier at t)[email protected],rrcom gcx)d ccK)king tips. Washington introduced us to truffle salt be*fore we k'ft. "It's a combination of sea salt and black truffles. It's really good in mashed potatoes," she said Recipes courtesy of Nicole Washington, manager of C(K)king Connections Kitchen at HEB at Texas Hwy. 46 and Lcxjp 337: Get back into your workout routine. Pay World Gym rates at the YMCA*! We offer Les Mills Group Exercise Classes and Childwatch. ‘Valid only for the first two months of membership, Must bring proof of World Gym membership, Offer expires August 31,2011. & New Braunfels Family YMCA 710 Londa St. • 830.606.9622 Financial Assistance is available through our Open Doors Scholarship Program. yMcAMijsi^: T* 0«^ cwist*** prii*cirlt3 hf*    pf*Sra»i3    spirif, (M lil. LAURA McKENZIE j Herald-Zeitung Cooking Connection manager Nicole Washington prepares a fish taco with citrus slaw Tuesday at the HEB at Westpointe Village shopping center Fire Fruit Salad Pre?p Time: 20 min. 1/3 )ar Cookwell and Company Waternwlon Vinaigrette 1 can pineapple ctiunks (drained) 1/2 lalapeno (seeds removed and minced) 1    personal watermelon, diced 2    tablespoons cilantro, minced 1/2 red onion, diced 1/2 cup ctiopped walnuts Salt to taste In a bowl, combine all ingrc'dients together. Set in refrigerator for at le*ast 30 minutes before serving, Sc'rve cold and en)oy. • • • • • Jalapeno Meatloaf Prep Time: 1 5 min. ('ook Time: 2S min. 1/2 jar Robert Reserves Jalapeno Dip 1 1/2 pound ground beet oi turkey 1/2 green bell pepper diced 1 cup stiredded ctieese (any of your ctioice) 1/2 red onion, diced 1 1/2 cups bread crumbs 1 tablespoon Adam Reserves Kicked Up Chicken Rub Preheat oven to 400 de'grees Fahrenheit. Combine all ingre»dients togeth-e*r in a mexlium/large bowl, excerpt for bread crumbs. Mix well. Add 1 cup of bread crumbs. Mix. Add re*maining l)read crumbs if ne‘eded to bind. Place into a greased 9 by 13 inch casserole ciish. Shape into a loaf. Bake in oven about 20 to 25 min. or until intc‘r-nal temperature is 160 de^grees F. Remove and let stand for 5 min. Serve and enjoy. • • • • • Fish Tacos with Citrus Slaw Pre^pTime: 10 min. Cook Time: 8 min. 1/3 bottle Cookwell and Company Fin and Feather Marinade 4 tilapia fillets Prep: 10 minutes Cook 25 minutes f Veggie and Chicken Green Curry ^ 1/2 jar Global Palate Green Curry 1 pound chicken tenders or breast, diced into 1-Inch cubes 1    russet potato, medium diced 2    carrots, medium diced 2 yellow squash, medium diced 1/4 cup yogurt 1 cup Central Market Vegetable Broth 1 tablespoon Ottavio Grapeseed oil Adam Reserves House Seasoning to taste Heat oil in pan. Add chicken and cook about 6 to 8 min. Add veggie^s and saute* about 2 to i min. Add curry and broth Re'duce heat and let simmer for about 1 5 min or until ve*ggie*s are tender. Add yogurt. 1 tablespoon Adam Reserves Southwest Ancho Seasoning 8 flour or corn tortillas 1 small avocado, diced 1 tablespoon Ottavio Grapeseed Oil 1 tablespoon cilantro, minced 1 small pkg cole slaw cabbage Season tilapia with Southwest Ancho Sear N Crust. Heat oil in pan ove^r medium to medium high he\it. Sc‘ar tilapia on e\uh side tor about 3 mm., or until done. While fish is cooking, combine marinade, cabbage, cilantro and avocado together in a bowl. When tilapia is cbne, break a )art in pan. Placc* in torti la and top with ( itrus Slaw. Sea'c* and enjoy Note: For added heat, add some roaste^d Hatch Chili to the slaw. Safely is what matters. A life is worth so much more than the price of scrap copper. Copper theft is on the rise in New Braunfels. Thieves are nsking their lives to steal wiring and equipment fronn NBU facilities. TTiis not only puts the thieves at risk, but also children, linemen and others who accidentally come in contact with poles and equipment tliat have been robbed of their ground wires. We believe the safety of our customers and our employees is worth much more than the going price for scrap copper. How you can help, and possibly earn up to $2,000 If you see suspicious activity around NBU poles or facilities, call law enforcement immediately. If you have infonnation about a (X)pper theft, please call Comal County Crime Stoppers at (830) 620-TlPS. You will remain completely anonymous and if your tip leads to an indictment, you can receive an award of up to $2,000. Help us stop copper theft in New Braunfels. Together we can protect what is really precious. NBU Her© is what matters. ;

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