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  • Publication Name: New Braunfels Herald Zeitung
  • Location: New Braunfels, Texas
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View Sample Pages : New Braunfels Herald Zeitung, February 06, 1991

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New Braunfels Herald Zeitung (Newspaper) - February 6, 1991, New Braunfels, Texas Kaleidoscope Wednesday, February 6, 1991Heraid-Zs/fung, New Braunfels, Texas Page 7Dirt cups provide kids rainy day fun The next time it rains, gather the kids into the kitchen for some fun that is guaranteed to brighten their day. All that's needed are a few simple items from the pantry and a little imagination to keep children busy for hours. Pudding Flowerpots or, as they are affectionately referred to, MDirt Cups," arc easy to make and some* thing out of the ordinary to serve aa a dessert or snack. This recipe is a creamy combination of Jell-O brand chocolate flavor instant pudding and pie filling, non-dairy whipped topping and crushed chocolate sandwich cookies. Assemble the ingredients into white foam coffee cups that can be decorated or personalized and top off with a layer of crushed cookie "dirt." Add the final touches — gumdrop "rocks", a stem of silk flowers or even gummy worms! Making Dirt Cups is fun, teaches youngsters "cooking" skills and, best of all, leaves everyone with a delicious treat to enjoy while they watch the rain._ _Dirt Cups_ 2 cups milk I pkg. (4-serving size) chocolate flavor instant pudding and pie filling 3-1/2 cups (8 oz.) Cool-Whip non-dairy whipped topping, thawed I pkg. (16 oz.) chocolate sandwich cookies, crushed Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, I to 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. To assemble, place about I tablespoon crushed cookies into bottoms of 8 to IO (8 oz.) paper or plastic cups. Simple herm from the pantry combine to make imaginative Dirt Cups to keep the kids occupied on those rainy days. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Chill. If desired, insert gummy worms and silk, plastic or gumdrop flowers in center of "flowerpot." Makes 8 to IO servings. Sailboats I package (4-serving size) Jell-0 brand gelatin, any flavor I cup boiling water I cup cold water I cup sliced bananas and peaches 8 peach slices Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Stir in I cup sliced fruit. Pour into 4 individual dessert dishes. Chill until firm. Cut 4 small triangles from white paper to make sails. Insert wooden picks through sails and secure to 8 peach slices. Place on gelatin. Makes 4 servings. Pudding Pizza I package (17 oz.) refrigerated sugar cookie dough 11/4 cups cold milk I package (4-serving size) Jell-0 vanilla or french vanilla flavor instant pudding and pie filling 1 cup thawed Cool Whip nondairy whipped topping 2 cups (about) fresh fruit (sliced strawberries, havled seedless green grapes, blueberries) 2 tablespoons (about) melted currant jelly Cut cookie dough into I/4-inch slices. Place on un greased 12-inch pizza pan and press evenly on bottom aid sides. Bake at 35(f for 15 minutes or until golden brown. Cool; then chill. Pour milk into small mixing bowl. Add pudding mix. Beat with wire whisk until well blended, I to 2 minutes. Let stand S minutes; then fold in whipped topping. Shortly before serving, spread pudding mixture evenly over crust. Arrange fruits on top and brush lightly with jelly. Chill. Makes IO to 12 servings. For Two-Way Pudding Pizza, arrange fruits on half and sprinkle marshmallows, nut and chips on other half, using half the amounts of each. For a special treat, serve a chocolate cheesecake Chocolate Swirl Macadamla Cheesecake 3/4 cup all-purpose flour 3 Tbsp, sugar 1/4 cup margarine or butler 1/4 cup finely chopped toasted macadamia nuts or almonds I egg white 3/4 cup milk chocolate pieces Three 8-ounce packages light cream cheese (Neufchatel), softened 1 cup sugar 2 Tbsp, all-purpose flour 2 eggs I egg yolk 1/4 cup white creme de cacao For crust, in a bowl combine 3/4 cup flour and 3 tablespoons sugar. Cut in margarine or butler until mixture is crumbly. Stir in chopped nuts and egg white. Pat half the dough onto the bottom of an 8- or 9-inch springform pan (with sides removed). Bake in a 375-degree F oven for 8 to IO minutes or until very light golden brown; cool. Butter sides of pan; attach sides to •ottom. Pat remaining dough 1-3/4 inches up side of 8-inch pan or 1-1/2 inches up side of 9-inch pan; set pan aside. In a heavy small saucepan melt chocolate over very low heat, stirring constantly. Remove from heat. For batter, in a large mixer bowl beat cream cheese until fluffy. Stir together I cup sugar and 2 tablespoons flour, beat into cheese mixture. Add eggs and egg yolk all at once, beating on low speed just until blended. Do not overheat. Stir in creme de cacao. To two-thirds of the batter (about 3 cups), stir in melted chocolate. Spoon half the chocolate baiter into crust-lined pan. Carefully spoon half the remaining plain batter over chocolate layer. Repeat layers. Carefully run a knife through layers to swirl. Bake in a 375-degree F oven for 35 to 45 minutes for 9-inch pan or 45 to 50 minutes for 8-inch pan or until center appears nearly set. Cool cheesecake tm a wire rack for 5 minutes. Using a metal spatula loosen crust from pan, leaving pan sides attached. Cool 30 minutes more; remove sides of pan. Cool 2 hours. Cover and chill thoroughly. Makes 12 servings. Care and feeding of Valentines flowers NEW YORK (AP) — The long-stemmed red rose has long been a symbol of love, and a dozen delivered on Valentine’s Day is the ultimate declaration from someone who cares. The rose also is one of the most difficult flowers to grow, requiring about 57 days to develop and mature, according to a florists' trade publication. These florists, who wire flower orders around the world, offer some tips on buying and caring for roses: — Select roses that are just beginning to open and avoid those where stems are bent near the flower heads. — lf possible, condition roses when you receive them. Put them in a clean, deep container of warm water, about HO degrees F, and then place the container in a cool room for about 2 to 4 hours. — Before arranging roses, cut the stems at an angle with a sharp knife, being careful not to bruise or scrape the stems. Some experts Display roses away from heat and drafts and water them daily with warm water. recommend cutting the stems while the entire flower is immersed in warm water, such as a filled sink. — Remove any foliage on stems that will be below the water line. — Arrange roses in a clean, deep vase filled with warm water. Add a floral preservative. A powder that dissolves in water is available from florists for a few cents. — lf you arrange roses in florists' foam, which is presoaked and provides a water source as well as a base, put a preservative in the water the foam is soaked in. — Display roses away from heat and drafts and water them daily with warm water. Crush malted milk bars for fun ‘square malts’ By NANCY BYAL Batter Homa* and Gardena Food Editor Put away your straw and enjoy a square malt. These bars, dotted with crunchy bits of malted milk balls, make a scrumptious snack. Chocolate Malt Bara l-3rd cup margarine or butter, softened Vt cup sugar legs Vt cup instant malted milk powder Vt cup milk I teaspoon vanilla VA cups all-purpose flour I teaspoon baking powder I cup malted milk balls, coarsely chopped Quick Fudge Frosting (optional) !-3rd cup malted milk balls, coarsely chopped (optional) In a large mixer bowl beat margarine or butter and sugar with an electric mixer on medium speed until light and fluffy. Add egg, malted milk powder, milk and vanilla. Beat for 2 to 3 minutes more or until thoroughly combined. In a small bowl stir together flour and baking powder. With mixer on low speed, gradually add flour mixture to sugar mixture, beating for 2 to 3 mnutes or until thoroughly combined. Fold in I cup malted milk balls. Spread into a greased 9- by 9- by 2-inch baking pan. Bake in a 350-degree F oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool bars on a wire rack. Frost cooled bars with Quick Fudge Frosting and sprinkle with I-3rd cup malted milk balls, if desired. Makes 16 bars. QUICK FUDGE FROSTING: In a mixer bowl combine 2'A cups sifted powdered sugar and '/« cup unsweetened cocoa powder. Add Vt cup margarine or butter, 3 tablespoons boiling water, and 'A teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat I minute on medium speed. Cool 20 to 30 minutes or until spreadable. Nutrition information per bar: 162 cal., 2 g pro., 24 g carb., 6 g fat, 15 mg chol., 107 mg sodium. Celebrate Valentine’s Day with homemade truffles NEW YORK (AP) — Surprise your sweetheart on Valentine's Day with Fudgey Chocolate Truffles, packed in a decorative box or gift tin. The truffles are quick and easy to make, using only a handful of ingredients including butter, cocoa and nuts. The recipe is provided by Her-shey’s Cocoa. Fudgey Chocolate Truffles 3 Vt cup butter 3 Vt cup cocoa One 14-ounce can sweetened condensed milk 2 to 3 Tbsp. rum or I tsp. rum extract 3 Vt cup finely chopped nuts Additional chopped nuts or cocoa Melt butler in a heavy 2-quart THE AMERICAN HEART ASSATION MEMORIAL PROGRAM. American Heart Association Th*# space provided as a pubic service Country Peddler Show Folk Art • Decorating • Apparel Coming to Austin Texas Exposition and Heritage Center March 1-3 Fri 4-9 • Sat 9-6 • Sun 11-4 Marie's kitchen saucepan over low heat. Add cocoa; stir until smooth. Blend in sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 5 minutes. Remove from heat; stir in rum and finely chopped nuts. Pour mixture into a flat pan. Refrigerate until firm, about 4 hours. Shape into I 1/4-inch balls; roll in nuts or cocoa. Refrigerate until firm, about 2 hours. Store, covered, in the refrigerator. Makes about 3 dozen. Recipe from: Hershey’s Cocoa. By MARIE OFFERMAN I’ve had many requests for this recipe. It may seem like a lot of trouble, but is well worth it. It can be made ahead and reheated. It also freezes well. My mother made several versions of this recipe when I was growing up and my friends in Germany served it for large dinner panics. Stuffed Beef Roll Stock: Steak bones 1/2 cup chopped onion 1/2 cup chopped celery 6 peppercorns I bay leaf 1 to 1-1/2 quarts water In a heavy 4-quart kettle, combine all the ingredients and bring to a boil. Skim any foam and then reduce heat and simmer on low, covered, about I hour. Strain and set aside. Note: Use your own beef stock or used canned beef broth. Stuffing: 2 large slices homemade style fresh white bread 1/4 to 1/2 cup milk I Tbsp, butter or margarine 1/2 cup finely chopped onions 1/2 pound lean ground beef 1/2 pound fresh pan sausage (beef and pork) 3 Tbsp, chopped parsley I egg, slightly beaten 1/4 tsp. salt or to taste Fresh ground black pepper Cayenne I egg, slightly beaten 1/4 tsp. ground nutmeg Tear the bread in pieces and soak in milk for a few minutes. Gently squeeze out milk and put bread in a large mixing bowl. In a small skillet, heat the butter and add the onions and saute until onions are soft, not browned. Put in bowl with bread and add the remaining ingredients and mix well by kneading to combine all ingredients until well blended. Beef roll: 4 to 4-1/2 pounds round steak, deboned and trimmed Salt and Pepper Sprinkle the steak with salt and pepper and with a knife or spatula, spread the stuffing mixture evenly over the round steak. Start with the wide side and roll the steak and shitting (jelly roll fashion). Tie the roll with white string. Put the roll on a rack in a roaster pan. Heat the stock and pour over the roll. Cover roaster and bake in a 325-degree oven about 1-1/2 to 2 hours. Baste occasionally with juices. Remove cover and bake about 20 to 30 minutes longer or until roll is tender. Remove the beef roll from roaster. Make gravy. Note: Brown the roll in a little shortening before roasting, if desired. GRAVY: Thicken gravy with Wondra flour or make a roux of 2 Tbsp, of butter and 3 to 4 Tbsp, of Hour. Brown the butter and add Hour and blend well. Add the hot drippings and stir well with a whisk until smooth and thickened. Note: For a little extra flavor and color, I add a little Kitchen Bouquet. To serve, cut the roll in slices to serve about 8 to IO. Serve with noodles or plain boiled potatoes, seasoned with salt, white pepper and chopped parsley. Pour gravy over the meat slices and noodles. I like to serve marinated spaetzle. Red cabbage also is good with beef roll. Noodles and Spaetzel are always German favorites. When by father came to dinner at our house his request was for anything, so long as there were noodles or spaetzle and CARPET CLEANING JTERRT8 CLEANING Cln rn SERVICES SMB Unt»i On h    Aru Smet 1972 gravy. Noodles 4*88* 2 Tbsp, milk Flour (enough to make a dough that is easy to handle, not sticky) Beat the eggs, add milk and the flour. Roll dough very thin on-g floured board. Put a clean towel ovcf a chair back and lay the dough on the towel to dry until it is slightly hard. When the dough is dry enough, roll it up like a jelly roll and cut into thin or wider strips, as desired. Separate strips and place on a cookie sheet to dry some more. Noodles can be made the day before using. Cook in boiling salted water until just tender. Serve with gravy or browned butter and breadcrumbs. Spaetzle Use I egg per person and I Tbsp, lukewarm water. Add enough water and a little salt to make a firm dough. Cook in a large pot of boiling salted water (a spaghetti cooker works well). Before putting dough in a spaetzle press — dip press in boiling water, then fill press 3/4 full and press into boiling salted water. Cook about a minute or two until spaetzel rise to top. Lift spaetzle out of water with spaghetti rookier basket or any strainer and put into another pot — sprinkle lightly with melted butter — stir and keep on very low heat until all are cooked and ready to serve. Serve with gravy or browned butter with bread crumbs. Spaetzle machines or presses are available at shops specializing in gourmet cookware. If a press is not available, the dough can be rolled or patted on a floured board and cut in small pieces or strips. Marinated Green Beane 3 cans (15-1/2 oz.) cut French-style or whole green benni, drained Marinade: 1/2 cup salad oil 1/2 cup apple cider vinegar 1/4 cup sugar 1/2 tsp. salt 1/2 tsp. white pepper 4 green onions, finely chopped 1/4 cup finely chopped onion 3 Tbsp, minced parsley (fresh is best) Mix the marinade ingredients and pour over the green beans that have been drained. Refrigerate until ready to serve. Make several days ahead, if desired. Rad Cabbage I large red cabbage 1 medium onion, chopped 1/4 cup margarine or butter 2 apples, peeled, cored and cut in small pieces 3 bay leaves 3 whole cloves 1/4 tsp. white pepper 2 Tbsp. sugar (white or brown) . I tsp. or more salt 1/4 vinegar I cup water Flour and extra water to thicken juice Wash the cabbage and shred or cut fine. Chop the onion and saute until i light golden color in the margarine. Combine the cabbage and all other ingredients, except the extra flour and water. Mix well and add to onions. Cover and cook until tender, about 30 minutes. Mix a little flour and water until smooth and stir into cabbage to thicken juice. Serves about 8 to IO. ; • Grand < Fashion Jewelry ley e L TW-Sal •*»<    * Mia 10.00**0    6&046G6 Add a Little Color To Your Life... 185 S. Seguin 620-6166 TALK OF TOF TOWN... Ni/tt/Tutnf Sandy Loftin, Owner Gift Certificates Available i I x ;