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New Braunfels Herald Zeitung (Newspaper) - August 3, 2005, New Braunfels, Texas River Road Ice House to host Keep It Country music festival It seems that Texas music is becoming popular cill around the world. Everywhere you turn, another story emerges about how popular Texas music is at some far comer of the globe. Thanks to Icehouse Music, Texas music can continue to be shared with fans everywhere. They will soon release a IO track CD titled “Ten in Texas,” which features ten new recordings by ten great Texas artists. Based in I iouston, Icehouse Music compiled a solid compilation that features such recordings as Joe Ely doing the Kristofferson classic, Sunday Morning Chining Down; Willie Nelson offering a live recording of the Ed Bruces “Mamas Don’t Let Your Babies Grow Up To Be Cowboys;" Aaron Watson singing a note perfect version of the Buddy I lolly classic “line I/ive Ways;” Dale Watson tackling “The Grand Tour," the George Jones hit and Rutliie Foster turning in a rousing take on “Texas Cookin’,” die Guy Clark anthem. There are five more tunes by (Tirolyn Wonderland, Gary R Nunn, Asleep at the Wheel, Tern Hendrix and Johnny Bush. The CD’s will be available at local retailers in a few weeks. On Saturday, the River Road Ice House will host the Keep It Country music festival, starting at 3 p.m. and continuing until I a.m. Newcomer Mic-ah I lams will server as host and will perform with his band, Rambling Fever. Hams met members of Asleep at the Wheel at the Wednesday night jam sessions at Cheatham Street Warehouse and presented his idea for a festival featuring tme traditionalists. Once Asleep at the Wheel signet! on, Harris recruited Aaron Watson, Jason Allen, lamxi Birmingham and Lembo Allen. Asleep at tile Wheel will headline the festival, which will sport a ticket price of $17 for general admission and $24 for VTR tickets. Tickets will be $20 at tire door the day of the show. I larris approached several local venues about hosting the event and quickly found a home with Ken Jenkins at River Road Ice House. Former carpenter for Gruene I kill. Hal Ketchum, returns Saturday for his “Hal Ketchum’s 3rd Annual Gruene Reunion” show featuring special guests Macon Grayson and Bill Keane. Tickets are $20 and can be purchased online at the Gruene I kill Web site. Ketchum came to Texas from New York in 1981 and recorded his first allium in 1989. He honed his craft by participating in the jam sessions at Gruene I kill and often worked as a carpenter at the historic venue. In 1990, he moved to Nashville, recorded the hit album Past the Point of Rescue and the rest is history. Each year he returns to Gruene to celebrate where it all started and invites jill of his fans to join the festivities. Over at Saengerhalle, Django W alker is the featured guest for tonight’s acoustic Back Porch Wednesday. Walker, son of jerry Jeff, has cleve oped a large following of his own lux! is a talented singer songwriter. On Saturday, Full Throttle returns to Saengerhalle with their usual high energy show. Charlie Shafter will handle opening duties. Sunday brings a special concert to benefit the Locks of Love Association, the group that provides wigs for cancer patients. Among the special guests performing at this show an' Bill Rekar, Buster liggs aid 5 Mile Band.DALE MARTIN Dale Martin writes alma music. He can be reached at [email protected] SHOW TIMES IT VISIONS OF PASTEL SHOW Special show featuring pastel artwork. Reception from 5 to 9 p.m. Aug. 19. When: IO a.m. to 5 p.m. daily, noon to 5 p.m. through Aug. 30 Where: New Braunfels Art League Gallery, 239 W. San Antonio St. Information: 629-8022 STAGE ‘LOVE THY NEIGHBOR’ AUDITIONS STAGE auditions for a cast of six men, seven women. Show dates will he weekends Oct. 6 through 23. When: 4 p.m. Aug. 21 Where: Krause House, 1300 Bulverde Road Information: (830) 438-2339 th VIENNESE VOCAL ENSEMBLE The Wiener Vokalensemble is an adult choir of 40 ibices that has performed in more than 14 countries. A dessert reception will follow performance. When: 7:30p.m. Aug. 7 Where: St. Pauls Lutheran Church ‘ AUSTIN CITY LIMITS: MAKING MUSIC, MAKING HISTORY" The last of a series showcasing the famed program's most popular archived fxr-formances for viewing. When: Through Aug. 8 Where: New Braunfels Museum of Art and Music Information: 625-5636 LIVE MUSIC SUNDAY Hosted by Al Barlow, featuring Hie music in an ofxm otic format. Bring your instrument of choice and join in the fin. Free and open to the public. When: 3 p.m. Sundays Where: New Braunfels Museum of Art and Music Information: 625-5636 OTHER EVENTS MOVIE NIGHT ‘Brother Sun, Sister Moon,’ the life of St. Francis. Nursery, refreshments and kid’s movie. Public invited. Event is free When: 6 p.m. Where: St. Francis by the Lake Episcopal Church, 13250 Highway 306 Information: (830) 964-3820 or [email protected] WEDNESDAY, AUGUST 3, 2005 MikeFrtsko ight a message to help brighten your Sunday mornings. Section B Herald-Zeitung To have your event publicized, contact Melissa McCaghren at 625-9144, ext 222, or by e-mail at [email protected] com CASSEROLE DAYS "My favorite TV show is TeenTitans.'" — Christina Resendez j New Braunfels j RECIPE FILE SWISS CHEESE AND HAM BAKE Source: Kraft Foods 1 pkg. (6 oz.) Stove Top 1 can (10-3/4 oz.) con- Stuffing Mix for Chicken densed cream of celery 3 cups cubed cooked soup ham    1/2 cup milk 18 fresh asparagus 1 cup shredded Swiss spears (about 1/2 lb.), cut cheese into 2-inch pieces Preheat oven to 350°F Add 1-1/2 cups hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 minutes. Mix ham, asparagus, soup and milk in 13 by 9-inch baking dish; sprinkle with cheese. Top with stuffing. Bake 30 minutes, or until heated through and golden brown on top. Serves 4. CHEDDAR MAC AND HAM CASSEROLE Source: Kraft Foods 1 pkg. (14 oz.) Macaroni    thawed 1/2 cup shred- & Cheese Dinner    ded mild cheddar 1/2 cup milk    1 cup cubed smoked 1 cup frozen peas,    ham Preheat oven to 400°F. Prepare Dinner as directed on package. Add peas, ham and milk; mix well. Spoon into 1-1/2 quart casserole; sprinkle with cheddar cheese. Bake uncovered, 15 minutes, or until heated through. ANGEL HAIR PASTA SHRIMP CASSEROLE Source: Taste of Home 1 package (9 ounces)    1 teaspoon dried oregano refrigerated angel hair    3/4 cup crumbled feta pasta    cheese 1/2 cup shredded Jack    2 eggs cheese    1/2 cup shredded Swiss 3/4 cup minced fresh    cheese parsley    1 cup half-and-half cream 1-1/2 pounds uncooked    1 jar (16 ounces) chunky medium shrimp, peeled    salsa and deveined    1 cup (8 ounces) plain 1 teaspoon dried basil    yogurt In a greased 13-inch by 9-inch by 2-inch baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano. In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° for 25 to 30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving. Yield: 12 servings. TURKEY NOODLE CASSEROLE Source: Food Network 2 pound extra wide egg    2 tablespoons softened noodles    butter 1/2 cup dry white wine    1 pound white mush- Salt    rooms, sliced 1 cup chicken stock    2 cups grated Gruyere 1 tablespoon extra-virgin    cheese oliveoil    1 medium onion, 1/2 cup heavy cream    chopped 1 cup plain 3 slices bacon or turkey    bread crumbs bacon, chopped    Black pepper 1/4 teaspoon freshly grat-    2 to 3 tablespoons ed nutmeg    chopped parsley leaves 1 pound ground turkey    2 teaspoons dried thyme breast Bring a large pot of water to a boil for your egg noodles. When it boils, salt the water and cook noodles to al dente. Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings. Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel, then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley. Serves 4. Photos submitted Above, cheddar mac and ham casserole, below, angel hair pasta and shrimp casserole. Culinary icon still a winner at home By Ann Cousin Correspondent The ’50s and ’60s were synonymous with hearty home-cooked meals. Among these meals was the ever popular casserole; a one-dish wonder that was fairly easy to put together, cook and serve, all in the same dish. The first casserole most people tasted was likely a tuna noodle casserole; bubbling hot, served right from the oven in a covered, round Pyrex dish. You may be a casserole innocent if you come from a family of health gurus. Many who prefer strictly, healthy eating tend to shun the cream sauces, condensed soups, processed cheeses and other unhealthy ingredients that were sometimes included in the casseroles of ’60s era. Today’s casseroles however, can be converted to lighter, healthier fare by using lean meat, low-fat cheeses and sauces, wholewheat pasta and rice, and plenty of fresh veggies. The convenience of cooking and serving all in the same dish is an attractive alternative to facing a stack of dirty pots, pans, and bowls at the end of preparing a meal for your family. With busy schedules, everyone wants to be able to prepare a hearty and healthy meal quickly, with a minimal amount of clean-up time. The easy casserole allows this great time saving option. Leftovers can be turned into appetizing casseroles on a moment’s notice. Last night’s grilled chicken and green beans can be tonight’s “Chicken Delight.” Just dice up the chicken, and stir in the green beans and leftover rice along with a can of cream of mushroom or tomato soup. Sprinkle your favorite grated cheese over the top and pop into the oven for a quick warm-up. Open a bag of fresh spring greens and dress with your favorite salad dressing and you have a quick and delicious dinner. The recipes shown at right can all be converted to healthier versions by using low-fat cheeses, milks and soups. Either version will be a quick and delicious family meal. ;