New Braunfels Herald Zeitung (Newspaper) - December 31, 1997, New Braunfels, Texas
Warm hearth, soul with chicken soup
SUE ENGLAND’S EASY CHICKEN SOUP 4 chickell thighs, skin removed (Also works great with left-over chicken or turkey cut in chunks. If you use this, use a can of chicken broth as well.)
I can tomato soup
1 12-ounce bag frozen mixed vegetables
3 tablespoons Worchestershire sauce (or to taste)
11/2 cups macaroni shapes
2 stalks celery, uncut, leaves on I large onion, coarsely chopped parsley and basil to taste
salt and pepper to taste Put chicken in soup pot and cover with water. Add frozen vegetables, onion, celery, salt, pepper, basil and parsley. Simmer until chicken begins
to fall from bones. Remove chicken from bones. Cut into chunks and return to pot. Remove celery and discard.
Add tomato soup, Worchestershire sauce and macaroni shapes. Add water as needed. Boil until macaroni is cooked. Serves four.
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Elizabeth Arden's True Love
Try making these in your crackpot for easy suppertime delights
COWBOY BEANS 1/4 pound slab bacon, cut into pieces
I yellow onion
I pound pinto beans, soaked overnight
I clove garlic, minced I sprig fresh oregano 3 cups water or enough to cover beans
I can or bottle of beer, optional 1/2 cup ketchup salt to taste
In a heavy saucepan, saute bacon
until limp and translucent, add onions and continue cooking until bacon is crisp and onion are lightly browned.
* Add beans, garlic and fresh herbs, cover with water and beer and bring to a simmer; cook for 45 minutes. Add 1/2 cup ketchup and salt to taste. Cook for 30 minutes, or until very hot and bubbly and beans are tender.
Serves 6 to 8.
(From the Weber AttAmerictm BBQ kitchens)
THREE BEAN HAM SOUP I Bryan Ham Bone (great from a left-over meal)
1 cup of ham scraps
2 cups white navy beans 2 cups black beans
2 cups red kidney beans
2 medium onions diced 6 stalks celery diced
3 carrots diced
I medium potato diced I teaspoon crushed garlic
small bunch of diced cilantro 2 gallons Sweet Sue chicken broth
In a large soup pot, heat oil. Saute the onion, celery, carrots and garlic for three minutes. Add the ham bone, ham scraps and the rest of the ingredients. Bring soup to simmer and let cook for two hours or until beans are tender. Remove the ham bone when finished and discard.
Afresh jalap*mr=^ sprit lifir YftrarrgSTTons
seeds removed (From the Bryan Meats kitchens
Counter-top appliance cooks without heating up kitchen
Opening the front door on a cold winter evening and being greeted by die inviting smells of beef stew or • chicken noodle soup wafting from a slow cooker can be a diner’s dream come true.
But winter is not the only time a slow cooker is useful. Using this small appliance can avoid introducing heat from a hot oven. At any time of year, a slow cooker can make life a little more convenient because, by planning ahead, you save time later. And it takes less electricity to use a slow cooker durn an oven.
The slow cooker, a counter-top appliance, cooks food slowly at a low temperature — generally between 170 degrees and 280 degrees. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.
The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.
Begin with a clean cooker, clean utensils and a clean work area. Wash hands before and during food preparation.
Keep perishable foods refrigerated until preparation time. If you cut up meat and vegetables in advance, store them separately in the refrigerator.
The slow cooker may take several hours to reach a safe, bacteria-killing temperature. Constant refrigeration assures that bacteria, which multiply rapidly at room temperature, won’t get a “head start” during die first few
hours of cooking.
Always defrost meat or poultry before putting it into a slow cooker. Choose to make foods with a high moisture content such as chili, soup, stew or Patricia spaghetti sauce.
rn J. „■ n hi Cut food into
Anderson chunks or small
• Raser pieces to ensure
thorough cooking. Do not. use the slow cooker for large pieces like roast or whole chicken because die food will cook slowly it could remain in the bacterial “danger zone” too long.
Fill cooker no less than half full no more than two-thirds full. Vegetables cook more slowly than meat and poultry in a slow cooker, so if using them, put vegetables in first, at the bottom and around the sides of the cooker. Then add meat and cover the food with liquid such as broth, water or barbecue sauce. Keep the lid in (dace, removing only to stir the food or check for doneness.
Most cookers have two or more settings. Foods take different times to cook, depending upon the setting used. Certainly, foods will cook faster on high than on low. However, for allday cooking or for less-tender cuts, you may want to use the low setting.
If possible, turn to the cooker on the highest setting for the first hour of
Beans, chili, soups and stews ars great for cooking in a crackpot or alow cooker. Make a taw additions with chasse or chopped onions, add soma bread, and you have the makings of a great meal
cooking time, then to low or the setting called for in your recipe. However, it’s safe to cook foods on low the entire time — if you’re leaving for work, for example, and preparation time is limited.
While food is cooking and once it’s done, food will stay safe as long as the cooker is operating.
If you are not at home during die entire slow-cooking process and the power goes out, throw away the food, even if it looks done.
If you are at home, finish cooking the ingredients immediately by some other means: on a gas stove, on the outdoor grill or at a house where the power is on.
When you are at home, and if die food was completely cooked before the power went out, the food should remain safe up to two hours in the cooker with the power off.
Store leftovers in shallow covered containers and refrigerate within two hours after cooking is finished. Reheating leftovers in a slow cooker is not recommended. However, cooked food can be brought to steaming on the stove top or in a microwave oven and then put into a preheated slow cooker to keep hot for serving.
(Patricia Anderson Rasor is a Comal County Extension Service agent.)
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Sponsored by the Herald-Zeitung, and the Upstream.
Children, Grandchildren, Nieces, Nephews.. .Any special children that was bora in 1997 can be in the special edition
of Babies on Parade.
A panel of unbiased judges will pick the most attractive picture to be printed on the cover of the tabloid, one boy and girl runner-up will appear in the centerfold. Trophies will be awarded to the Grand Prize Winner and each Runner-up. Babies need not have been born in this area. Bring your favorite child’s photo to the Herald-Zeitung office, 707 Landa St., Monday through Friday between 8:00 a.m. and 5:30 p.m. or mail coupon below with photo and $18.00 to the Herald-Zeitung, PO. Drawer 311328, New Braunfels, Texas 78131-1328. Fhroof of child’s name, birth date, and parent’s names will be required to enter the contest.
DEADLINE TO SUBMIT PHOTOS and information is 5:00 p.m., January 16, 1998. Please have name and phone number on back of photo. You may pick up your baby’s picture anytime during office hours after Monday, January 26. At this time you will receive one FREE copy of Babies on Parade. Additional copies will be available for $1.00.
This year’s edition will appear in the Herald-Zeitung on Sunday, January 25, 1998 and in the Upstream on January 28, 1998. If you would like for your business, club or organization to be included in Babies on Parade, contact the Classified Advertising Department at 625-9144 before 3:00 p.m., January 16, 1998.
| Please print phone number or address on back of picture (not to be published) so we may j contact you if we need additional information.
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