New Braunfels Herald Zeitung (Newspaper) - August 24, 2005, New Braunfels, Texas
"I'm excited to see school start back and see all those shining faces ready to learn."
— Cris Vasquez
Principal, Seele Elementary
AFTER SCHOOL MUNCHIES
WEDNESDAY, AUGUST 24, 2005
Words of insight and a message to help brighten your Sunday mornings.
To have your event publicized, contact Melissa McCaghren at 625-9144, ext, 222, or by e-mail at [email protected]
VISIONS OF PASTEL SHOW
Special show featuring pastel artwork. Reception from 5 to 9 p.m. Friday.
When: IO a.m. to 5 p.m. daily, noon to 5 p.m. through Tuesday Where: New Braunfels Art League Gallery, 239 W. San Antonio St.
KING O’THE MOON’
A comedic drama about the Pazinskis, a Polish Catholic family, living during the Vietnam war, with each member having his or her personal challenge. A champagne opening will be Sept. 15, and a benefit for the New Braunfels Business and Professional Women will be Sept. 16. No passes will be accepted that evening. Cost is $15 general admission, $13 for Silver Foxes and students. Tickets are available at China-n-Things.
When: 8 p.m. Friday and Saturdays, 3 p.m. Sunday matinees Sept. 15 to Oct. 8. Where: Circle Arts Theatre, Landa Park
Information: Call 609-3092
GIRL SCOUT REGISTRATION RALLY
Girls K-12th are invited, refreshments will be served. Registration cost for girls and adults is $10.
When:9 to ll a.rn. Saturday Where: 345 Howard Information: Wendy Hollis, 624-8748.
COWBOY BREAKFAST, COUNTRY WESTERN CHURCH SERVICE
Come in your favorite western wear, bring a friend. There is no charge to attend.
When: 9 a.m. Sunday Where: St. Francis by the Lake Episcopal Church, 13250 Huy. 306 Information: 830) 964-3820 or [email protected]
GOOD TIME POLKA AND WALTZ CLUB DANCE
Music by The Little Fishermen Orchestra. Guests welcome. Dress is casual, but guests are asked not to wear shorts. When: 3 to 7p.m. Sun day Where: Eagles Hall, 257 E. South St.
Information: 625-0275RECIPE FILE
Fat free seven layer dip.
Refuel children with healthy snacks
By Ann Cousin
Most children are really hungry after a long day at school, so make sure you have something fast and easy for them to eat when they get home. Snacks are part of a child’s life and it s nice to have something really delightful after a hard day at school or an after school sport.
An afternoon snack is not just an indulgence. Active children with fast metabolisms need a between meal energy boost on a regular basis. It can be 6 hours or longer between school lunch and dinner, and that’s too long for most children to go without beginning to droop for lack of fuel. Snacks should be a part of every child’s balanced diet. An afternoon snack will give them more energy for concentrating on homework and boost their energy level so playing outside will be more enticing than just flopping down in front of television or video games.
The number one children’s rule when it comes to snacks is that they should not take longer to make than to eat and they always taste better when eaten with fingers instead of forks. Provide chil
dren with choices when it comes to snacking. Make the choices reasonably nutritious and everybody’s happy. They get to choose their snacks, and you get to ensure that they’re eating healthfully. If children turn up their noses at fruits and vegetables, you may be surprised to find that all you need to do is present the same foods in a different way and suddenly they won t be able to get enough.
For example, they love anything they can dip! Carrot and celery sticks, cucumbers and cherry tomatoes will disappear like magic if there is a delicious dip to go with them. Make some ranch dressing using low fat ingredients, or make a batch of nutritious hummus, bean dip or salsa. Baked tortilla chips and whole wheat crackers or pita triangles are nutritious accompaniments for dips. Sliced fruit takes on a whole new appeal when accompanied by a sweet, creamy dip. Good fruit dips can be as easy as flavored yogurt, applesauce, or low fat sour cream sweetened with honey, brown sugar and cinnamon.
Slice apples and spread them with peanut butter. Sprinkle a whole wheat flour tortilla with low-fat cheese and heat for a tasty quesadilla.
Who doesn’t love pizza? It doesn’t have to be loaded with fat; it can be a healthy snack. Use half an English muffin and spread on tomato sauce, sprinkle with low fat mozzarella cheese and top with lean meats or chopped vegetables. Heat for a few minutes in the toaster oven or microwave, and then cut into triangles.
Frozen grapes are cool like popsicles and sweet like candy, and are a healthy alternative to sweet sugary treats, children go bananas for frozen bananas when you roll them in chocolate syrup or peanut butter and chopped nuts. Turn any combination of frozen fruit, milk, yogurt, juice and ice into nutritious and delicious smoothies.
Remind your children that the vitamins in fruits and vegetables will not only help build strong bones and teeth, but can also help them to see clearly and give them energy to run and play. Avoid keeping potato chips, cookies, candy and other unhealthy snack foods in the house. Keep your kitchen stocked with a variety of easy, healthy snacks. Try some of these easy recipes to keep the after school snacks interesting and healthy for your kids.
Source; Family Fun Magazine 1 large red apple, cut into 8 6 marshmallows
wedges 1 large banana, cut into 1-
1 small jar of creamy inch slices peanut butter
To make a kabob, carefully push a skewer through the ingredients, starting with a piece of apple, then a marshmallow, then banana, then another marshmallow. Spread a dollop of peanut butter on top of the marshmallow. Now, skewer a piece of banana and another marshmallow (with more peanut butter) and finish with a piece of apple. Repeat with a second skewer. Makes 2 kabobs.
PEANUT BUTTER AND JELLY SURPRISE MUFFINS
Source: Family Circle
1-3/4 cups all-purpose flour
1 large egg 1/3 cup sugar 3/4 cup milk
2-1/2 tsp. baking powder
Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg; add milk, a little at a time, then mix in the butter. Pour wet batter into bowl with dry ingredients and stir gently to combine (batter will be stiff). Place a heaping tablespoon of batter into the bottom of each muffin cup. Use your finger to make an indentation in the center and put a teaspoon of jelly into the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes. Turn the muffins onto a wire rack to cool for at least 10 minutes. Jelly centers can get hot, so be careful. Makes 12 muffins.
1/3 cup butter, melted 1/2 tsp. salt
1/2 cup strawberry, raspberry, or grape jelly 1/2 cup creamy peanut butter
1/2 cup boiling water 1-1/2 cups thawed whipped topping
KEY LIME SMOOTHIE
1 pkg. (4-serving size) lime flavor sugar free gelatin Ice cubes 1/2 cup cold water
Place gelatin in blender container. Add boiling water; cover, venting lid. Blend on low speed 1 minute or until gelatin is completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to blender container along with the whipped topping; cover. Blend on medium speed until thickened and well blended. Serve immediately. Serves 4.
Source: Family Fun Magazine
10 cups popped popcorn 1/4 cup melted butter 1 Tbsp, taco seasoning
1/4 cup grated Cheddar or Colby cheese
Place the popcorn in a large bowl. In a small bowl, mix the seasoning with the butter. Add grated cheese, then stir into the warm popcorn. Makes 10 cups.
BEAN AND CHEESE NACHOS
Source: Home and Family
1 16-ounce can fat free refried pinto or black beans
1 bag baked tortilla chips
1/2 cup favorite tomato salsa
1 cup grated Monterey Jack cheese
Spread the refried beans in an even layer on a microwave-proof platter. Sprinkle the cheese and salsa over top. Cover loosely with plastic. Place in microwave and cook on high about 2 minutes. Let cool before removing plastic. Stand tortilla chips in beans or serve chips alongside for dipping. Serves 4.
FAT FREE SEVEN LAYER DIP
Source: Home and Family
1 pkg. (8 oz.) fat free cream cheese, softened 1 cup canned black beans, rinsed
1/2 cup chopped green onions
1 Tbsp. Taco Seasoning
2 Tbsp, sliced pitted ripe olives
1 cupThick 'N Chunky Salsa
1 cup shredded non-fat cheddar cheese
Beat cream cheese with electric mixer on medium speed until creamy. Blend in seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish. Top with layers of the remaining ingredients; cover. Refrigerate several hours or until chilled. Serve with cut-up fresh vegetables. Serves 15 (4 Tbsp serving size)
Paul and Monte’s Salsa Festival to feature music, contest
Unfortunately, Monte Montgomery had to cancel last week’s acoustic show at Adobe Verde in Gruene due to illness, but he’s much better now and has rescheduled for Sept. I.
Monte had planned to make a special announcement during his Aug. 18 show, but now its up to me to fill you in on what he had planned on sharing with his fans. Monte and local businessman Paul Moler are joining forces to host a very special event Oct. 30 at the Adobe Verde Restaurant.
Based on their longstanding friendship, their love of music and their love of salsa, they are hosting the first annual Paul and Monte’s Salsa Festival. This exciting event will feature a special salsa cook-off and an all-star concert by Montgomery and several of his musician friend. Moler, owner of Adobe Verde Restaurant in Gruene, first met Montgomery back in 1993, when he was
managing a popular nightclub in San Antonio. Paul began cooking dinner for Monte and his band before each show, and it became a time honored tradition. Fast forward about IO years and Paul is now owner of Adobe Verde and Monte is an accomplished, award-winning guitarist. When Paul had the idea to feature live music at his restaurant, Monte immediately came to mind.
The idea of two friends wanting to share their love of music and salsa started small and is now on the verge of becoming a major festival for our city. Obviously there’s a lot more info concerning this festival and it can be found on their Web site at adobeverde.com or by calling the restaurant at (830) 629-0777.■ ■■
Though it’s been years in the making, it was well worth the wait. I’m tafldng about Bret Graham’s new CD, titled “Soldier.”
With it’s patriotic title prominently displayed across an American flag, that one word sends a powerful message to his many fans. The new CD opens with “Soldier of Misfortune,’’ a power tune that chronicles the thoughts racing through the mind of a soldier as he heads off to war. Though its set in the Vietnam era, it could easily fit into today’s headlines.
“On Hay the Man in Black,’’ Bret pays homage to one of his favorite singers, the late Johnny Cash. “Hillbilly Band” is typical toe tapping Graham, one of hundreds of sing a long tunes Bret composes with ease.
Bret even makes divorce a funny subject on the humorous Who’s Gonna Bake My Biscuits? Gospel songs hold a special place in Bret’s heart and the beautifi.il When I Call His Name joins the ranks of masterpiece just as his previous He Found Me did. The CD closes with another patriotic tune, “Soldier Cornin’
Home," about a young warrior returning home to San Antonia This tune is set in modem times, and die war we're fighting today in Iraq.■ ■■
As summer begins to wind down, the Gruene Hall lineup of talent shows no signs of cooling off. Reckless Kelly make a welcome return to the hall on Friday night with special guests Micky & the Motorcars opening the show. Reckless Kelly has been on the road constantly, promoting their latest CD, Wicked Twisted Road to standing room only crowds at every stop. The music starts about 8 p.m., with tickets a baigain at only $ 12. On Saturday, the magic continues with the rockabilly sounds of the I>erailers. The opening act for this show is Gina Lee & the Brisket Boys and the tickets are only $10. Micky & the Motorcars return to Gruene Hall for a Sunday afternoon show at 5 pm Aug. 28.DALE MARTIN
Dale Martin unites about musk. He can be reached at [email protected]