New Braunfels Herald Zeitung (Newspaper) - April 11, 1996, New Braunfels, Texas
Herald-Zeitung O Thursday, April 11,1996 CJl)
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New Braunfels historic museums welcome Elderhostelers
Elderhostelers have enjoyed the heritage, culture, history and foods of New Braunfels since last Sunday evening. Sponsored by the Historic Museums Association, the Elder-hostel Program involves many volunteers that work hard to make the program interesting. Guests are housed in the Faust Hotel. The five day program includes tours of all the museums; the historic Churches, First Protestant Church and Sts. Peter and Paul Catholic Church; a picnic in Landa Park, also a tour of Gruene, and many restaurants to enjoy a variety of local cuisine.
Guests are here from Missouri (4), Pennsylvania (2), Colorado (4), Iowa (2), Louisiana (2), Florida (4), Texas (3), New Mexico (4), Alabama (2), Minnesota (I), California (2) and North Carolina (I).
The recipes I have chosen are some the visitors have enjoyed while here and others that are old family recipes, updated to make them easier to prepare. They are “andenkens,” remembrances of their time spent in New Braunfels. Guten Apetit and Enjoy!
Elderhostel Guests: We're glad you came and say Aufwiedersehen!Coo^Cfeese (‘KpMpse)
1/2 cup butter 3 tablespoons cornstarch I cup milk
8 slices Swiss Processed cheese pinch of salt caraway seed, optional
In top of double boiler, melt the butter, then add the cornstarch and mix well. Add the milk, cheese and salt. Heat until cheese is melted. Stir frequently. Add caraway seeds, if desired. Cool and store in a jar in die refrigerator for several weeks. Spread on bread or crackers when ready to serve. Note: Wallie Haas shared this recipe with us—a modem version of Koch Kase. Wallie has made this for the Conservation Society for many years.Open faced Sausage Sandwiches
Cut slices of white or pumpernickel bread in half. Spread with butter and place slices of German hard smoked sausage on top. If sausage is cut very thin, use 2 layers of slices. Put in plastic container with wax paper between layers. Seal well and freeze unti and hour or two before serving. Serve with dill pickles on the side.Pumpernickel (Bread
I pkgs. dry yeast
1 1/4 cups warm water (105 to I IS degrees)
2 teaspoons salt 1/3 cup molasses
I tablespoon caraway seeds
1 I tablespoon shortening, melted—or use oil
2 cups 100% whole rye flour
2 to 2 1/4 cups all-purpose flour 2 teaspoons cornmeal I egg white, slightly beaten 3/4 teaspoon caraway seeds
In a large mixing bowl, dissolve yeast in warm water. Add salt, molasses, I tablespoon caraway seed and shortening; mix well.
Blend the rye and all-purpose flour, then gradually add to liquid mixture. If necessary, use hands to mix in the last of the flour to make a dough that is easy to handle. Knead on a lightly floured surface for 5 to 8 min. or until dough is elastic and not sticky. Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until double in bulk, about I to
1 1/2 hrs. Punch dough down and place on a lightly floured surface. Divide dough into 2 equal pieces. Shape each piece into a long narrow loaf. Place in lightly greased and cornmeal dusted French bread pans or use regular size bread pans. With a sharp knife, make diagonal cuts across the top of each loaf. Brush tops with egg white and sprinkle with 3/4 teaspoon caraway seeds. Do not cover loaves. Let rise in a warm place about 30 min. Bake in
a 330 degree oven about 30 to 33 min. Remove from pan at once and cool on a rack.‘Braunfels Conservation Society Potato Soup ( (Kgrtoffelsuppe)
2 qts. water
2 med. onions
3 lbs. potatoes, peeled and diced
1 tablespoon salt 1/2 cup diced celery
Combine all ingredients in a large kettle and cook until tender. Remove vegetables from liquid and run through blender, food processor or sieve. Save liquid. Return pureed vegetables to liquid and add the following:
1/2 cup light cream
2 tablespoons butter salt and pepper to taste
1/2 cup finely chopped parsley
dill weed or ground dill seed to taste '
Reheat, but do not boil. Serve. Soup may be frozen. Freeze the 1st mixture and add the remaining ingredients when ready to heat and serve.
I 1/2 lbs. fresh bratwurst
Put bratwurst in a large pot; partially cover with hot water.
Heat to a simmer about 13 to 20 min.. Drain sausge and dip in milk. Place in broiler pan and broil under low to med. heat on all sides until light brown or cook in a greased skillet on low heat until light brown, turning as needed. Serves 4.Sauerkraut
1 qt. sauerkraut, drained, reserve juice 1/2 cup chopped onion
2 pieces of bacon, cut in small pieces
I small apple, peeled, cored and chopped
1 teaspoon or more brown sugar
2 bay leaves 6 cloves
8 to IO juniper berries, optional
UR to right John Thompson from Sarasota,
FL, Mary Anna Hollmig (Coordinator for the Elderhostel Program sponsored by the Historic Museums Assn.), Johanna Schnulle from Port Richey, FI and Clyde Blackman (Coordinator with Mary Anne) pick up their desserts Easy German Torte.
1/2 cup white wine, optional
Showing the Museum of Handmade Furniture parlor to the visitors is Sue Luttrell (Docent) on the left, and next to her are Pat and Robert Wendt (behind Pat) from Ellisville, MO, Dutch Werner from Orange Beach, AL, Francis Vieth from Albuquerque, NM, Jane Thompson from Sarasota, FL, Unnea Werner from Orange Beach, AL.
Enjoying the many interesting collections In the furniture museum are left to right in beck,
J.K. and Dorothy Glenn from Highlands Ranch, CO, Marilyn O’Mara from Des Moines, IA,
Maurice Pullig from Lake Charles, LA, Carol ' J Bretzks (Docent), John O’Mara from Des Molnss, IA. Seated left, Nancy Pullig from Lake Charles, LA, and Floresn Hagan from St . Paul, MN.
Fry the bacon until almost crisp. Remove from skillet and set aside. Keep about 3 tablespoons of the bacon grease and discard the remainder. Saute the onions slowly, about 3 min.; add the sauerkraut, apples, brown sugar, bay leaves, cloves, and juniper berries. Simmer slowly until apples are tender. Add the white wine as needed or use a little of the kraut juice. Add the bacon pieces and simmer a few more min. When ready to serve, remove bay leaves, cloves and juniper berries. Makes 4 to 6 servings.Mot german (Potato Salad—‘To Jour Taste
potatoes, cooked, sliced or cubed and kept warm dill pickles, chopped onions, finely chopped
bacon, cut in small pieces and fried crisp, reserve bacon grease
salt and pepper to taste
Use the amount of potatoes you will need (about 1/3 to 1/2 of a large potato per serving) and cook in a small amount of water until done; then peel, slice or cube and keep warm. In the meantime, while potatoes are cooking, chop the pickles and onions. Cut the bacon and fry. Leave the bacon grease in the skillet and drain the small pieces on a paper towel until ready to use. When the potatoes are ready, add the pickles, onion, bacon, salt and pepper to taste. Pour some vinegar into the bacon grease and add some sugar to taste. Stir and heat; pour over the warm potato mixture. Salad is also good cold. Note: If you add too much vinegar, reduce acidity with a little water and flour.Unladen
beef or veal cutlets (cut thin, but not tenderized, allow I per
salt and pepper
I slice bacon per cutlet, cut in small pieces chopped onion
chopped fresh mushrooms, optional
chopped dill pickles
oil for frying
Spread mustard on cutlets. Season with salt and pepper. Divide the bacon, onion, mushrooms, pickles and parsley evenly on the cutlets. Roll up and secure with toothpicks, skewers or twine.
Put a little oil in a hot skillet and brown the rouladen on all sides. Add some water and simmer about I hr. or until meat is tender. Add more water, if necessary. Remove rouladen and thicken gravy with flour and season to taste. Remove the toothpicks, skewers or twine before serving.Spaetzle
I egg per person I tablespoon lukewarm water pinch of salt
flour to make a firm dough, but not too stiff broth or water
Beat the egg, water and salt together. Add enough flour to make a firm dough. Let dough rest about 13 min. Then put dough in a spaetzle press that has been dipped in water. Press the spaetzle into boiling broth or boiling salted water. A spaghetti cooker works well. Cook about I to 2 min. or until spaetzle rise to the top. Lift spaetzle out of broth and put in another pot with melted butter. Stir lightly to coat spaetzle. Keep warm until ready to serve—keeping on the lowest heat. Serve with gravy or browned butter with browned bread crumbs. If desired, cook spaetzle in soup, using I egg portion for 2 servings, lf a spaetzle machine or press is not available, the dough can be dropped into the soup in small teaspoonfuls or roll the dough in small rolls and cut quickly and drop into the soup. Spaetzle machines are available at gourmet cooking and kitchen equipment stores.Marinated green (Beans
3 (15 1/2 oz.) cans cut, French style or whole green beans, drained
1/2 cup salad oil
1/2 cup vinegar, white or apple cider
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup white onion, finely chopped
4 green onions, finely chopped
3 tablespoons minced parsley (fresh is best)
Mix the marinade ingredients in the blender and pour over the drained green beans. Refrigerate until ready to serve. Stir occasionally. Make several days ahead, if desired.Posy german fruit‘Torte
I pkg. yellow cake mix I (8 oz.) pkg. cream cheese, softened 1/2 cup powdered sugar I teaspoon almond extract I cup whipping cream, whipped I can cherry pie filling mix, chilled
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Docents of the Museum of Texas Handmade Furniture: Barbara Beaman, Gloria Hughes, Jewell Hauboldt, Marilyn Hatchett, Noreen Sippel, Sue Luttrell, Montie Druebert and Mary Worsham. Seated, beck row left to right, Jackie Wersterfer, Walter Sippel, Jr., Carol Brletzke and seated left to right in the front are Doris Salge, Natalie Hartman and Frances Marquis (Museum Director).
Members of the Elderhostel Group toured the Museum of Texas Handmade Furniture Tuesday morning. Left to right standing, Jewell Hauboldt (Museum Docent), Jim Adams from Webster Grove, MO, Noreen Sippel (Docent), Lee Bennett from Marfa, TX, Norm Ellis from Wayne, PA, Lowell Fey from Boulder, CO. Seated left to right, Dot Ellis from Wayne, PA, Betty Adams from Webster Grove, MO, and Arvilla Fey from Boulder CO.
Prepare cake mix as directed on pkg. and bake in 2 (IO 1/2 “) German torte or I flan pans that are well greased and dusted with fine bread crumbs or flour (cut a^t round of wax paper for the center—makes the cake easier to remove from the pan). Note; The German torte pans are available at most houseware stores* Tftie Wilton Co. makes them. When the cakes are turned out of the pans, the top is recessed < to hold the filling. Bake the cake in a 350 degree oven about 20 to 25 min. While-^ cakes cool on racks, prepare the topping. Combine the softened cream cheese,-V powdered sugar and almond extract and mix until smooth. Fold in the whipped ^ cream. Spread half of topping on recessed part of each torte. Refrigerate or% freeze, lf frozen, thaw about 30 min. before spreading cm pie filling mix and refrigerate until ready to serve. Makes 20 servings. For variety use other pie fillings or . use fresh fruits—one kind or a mixture. i‘Wine Sauce
1/3 cup sugar \
I tablespoon cornstarch 3/4 cup water
1/2 cup sweet wine or liqueur *
Combine sugar and cornstarch in a saucepan. Stir in cold water. j
Cook over low heat, stirring constantly until sauce is clear. 5
Keep warm and add wine just before serving. Heat, but do not boil. Serve hot with bread pudding, pancakes or other desserts. ^Molasses Cookies
1 cup butter or margarine
2 cups sugar
2 cups molasses Combine and beat for 20 min.
2 teaspoons baking powder 2 teaspoons cinnamon 2 tablespoons orange rind
1 teaspoon ground cloves 1/2 teaspoon ginger
1/2 teaspoon nutmeg pinch of soda and salt Mix well and gradually add:
5 1/2 cups flour Add:
2 cups coarsely chopped pecans
Cool dough in refrigerator overnight. Roll dough about 1/4” thick on a floured board. Bake on greased cookie sheets in a 350 degree oven about 8 to IO min. Do not overbake. Remove from cookie sheets while warm and cool on racks.german Champagne Punch
1(10 oz.) pkg frozen sliced peaches
2 liters white Rhine wine, chilled
I (fifth) bottle champagne, chilled
3 liters gingerale, chilled
1 pint fresh or frozen whole strawberries
Combine the peaches and wine several hours before serving. This improves the flavor, but this step may be omined if time is short or more than planned must be mixed. Keep chilled. When ready to serve, pour the peach and wine mixture in the punch bowl, add the champagne and gingerale. Do not add ice. Garnish with fresh or frozen strawberries. Makes about 30 punch cup servings—depending on size of cup. Note: To make a stronger punch, add 1/2 cup brandy to the wine mixture.Apple Cooler
2(12 oz.) cans frozen apple juice
2 teaspoons almond extract I liter gingerale, chilled fresh mint
Reconstitute apple juice as directed on the can. Add the almond extract and chill mixture until ready to serve. Add the gingerale and a generous amount of fresh mint. Serve in pitcher or punch bowl. Note: Make a double batch of juice mixture and make an ice ring or cubes to put in punch to keep it cold and not diluted.