New Braunfels Herald Zeitung (Newspaper) - January 4, 1995, New Braunfels, Texas
Wednesday, Jan. 4,1995 ■ Herald-Zeitung ■ 5 A '
Herald-ZeitungCuisine!New Braunfels Garden ClubChristmas dinner at Bear Creek Ranch brings out choice recipes
Mrs. Louis J. Kocurek hosted the New BnunfelrGar* den Club in the beautiful ranch house at Bear Creek Ranch, for the annual club Christmas party. Mallie (Lop-ie) Brownfield, the ranch foreman welcomed members and guests at the gate. Excoric wildlife added more interest to the scenic drive to the ranch house. Florence Brownfield decorated the home for Mrs. Kocurek, using a western notif to decorate the tree, the stairwell and many of the * 'fifed mounted animals about the home. She made place lavers of angels, reindeer and okra santas, to decorate the individual places.
Maria Poinsettias and other Christmas decorations decorated the
_ ^ man© center of the tables. The seated (turkey and all the trim-Offerman mings) luncheon was catered by Clear Spring Catering. Other garden club hostesses were Betty Wort, Vivian Sahm, Ann Rogers, Dorothy Nolte, Marie Kirmse and Mary Arm Demuth. Dorothy brought extra tables and chairs. Ann, Marie and Mary Ann made a hot punch to warn-' everyone on arrival. Betty and Vivian baked the pumpkin pie cakes fordcssert. All of the hostesses assisted with serving and helped with the gift exchange. Jan Baertl, horticulture chairman, gave a short history of holly and ivy. Jeanette Felger gave several Christmas pillow covers, that she had made, for door prizes.
Forty five members and guests enjoyed the party. Guests were Kathleen Kinney, Paula Wolf, Mary Henry and Jan Moore.
The hostesses are sharing some of their favorite recipes and I am including Texas caviar, to answer many requests. Enjoy!
‘Turley ‘Dressing I (8 oz.) pkg. Pepperidge Farm herb stuffing mix 8 slices white bread, toasted and cut in cubes I recipe homemade baked cornbread, crumbled
4 eggs, slightly beaten
1 cup butter or oleo, melted
2 or 3 chicken bouillon cubes, dissolved in 3 cups boiling water 3/4 to I cup raisins
6 apples, peeled, cored and chopped I 1/2 cups finely chopped parsley
1 cup finely chopped green onions, tops and all salt and pepper to taste
Combine stuffing mix, bread cubes and crumbled cornbread in a large mixing bowl. Add eggs, butter, bouillon and then add all other ingredients. Mix well. Stuff lightly in the turkey and bake Put extra dressing in a baking dish and bake in a 325
degree oven for I hr.
From: Mrs. Louis J. Kocurek (Millie)
Appleapples, cored, peeled and finely chopped 1/2 cup pecans, finely chopped
2 tablespoons sugar 1/2 teaspoon cinnamon
Finely chop the apples, by hand, not in food processor. Mix with jiecans, sugar and cinnamon. Cover and keep refrigerated until ready to use This is my husband’s favorite dish for Thanksgiving and Christmas turkey dinners. My mother-in-law always made this for the holidays. It seems to add an extra treat along with cranberry sauce.
From: Florence BrownfieldTexas Caviar
1 cup Pace pi came sauce (hot, mcd. or mild—to your taste)
1(15 1/2 oz.) can black-eyed peas, drained
1(15 1/2 oz.) can yellow or white hominy, drained
2 mcd tomatoes, chopped fine (I use 3 or 4 Roma tomatoes)
I green pepper, chopped fine
I bunch green onions, chopped, tops and all I ti cup chopped white onion
1 clove or more garlic, finely chopped or mashed
3 tablespoons finely chopped cilantro
2 avocados, finely chopped juice of I lime
Mix all ingredients and chill until ready to serve. Serve with com chips or as a meat accompaniment. Variation: Use a mixture of green, red and yellow bell peppers. Use yellow or red onions in place of white onion, lf doubling the recipe, I use I can yellow and I can white hominy. I make the caviar several days before using, but then I do not add the avocado and lime juice until several hrs before serving. A very colorful dish and low in fat.
From: Marie Offerman
"Easy Onion Soups or 4 large onions, sliced 2 tablespoons margarine, melted
1 tablespoon flour
2 cans of Campbell’s Beef Broth
3 cans of water
I teaspoon Worcestershire sauce salt and pepper to taste 6 slices of toasted French bread I 1/2 cups grated Swiss cheese
In a stock pot, combine the onions, margarine and flour and saute the onions until softened. Add the beef broth, water,
Worcestershire sauce and seasoning. Bring to a boil and simmer 30 to 45 min. To serve soup, place a piece of toast in each soup bowl. Cover with soup and sprinkle 1/4 cup Swiss cheese on each bowl Broil just enough to melt cheese. Makes 6 servings.
From: Ann RogersImperial Chicken ‘Bake
1/2 cup dry bread crumbs 6 tablespoons Parmesan cheese I 1/2 tablespoons fresh parsley, minced 1/2 teaspoon salt 1/8 teasjxxxi pepper
6 chicken breast halves, skinned and boned
1/4 cup milk
1/4 cup butter, melted
Jan Baertl, horlcultura chairman, Florence Brownfield, atandlng, gave an Interesting history of presents Mrs. Kocurek with a
holly and Ivy. "Thank You" basket of home-
1 small clove garlic, crushed made goodies made by members
juice of I lemon of the dub, In appreciation Ibr her
Combine bread crumbs, Parmesan cheese, parsley, salt and pepper Mix well. Dip chicken breasts in milk and dredge in bread crumb mixture. Arrange chicken in a greased 8x12x2” baking dish Combine butter, garlic and lemon juice and drizzle over chicken.
Bake in a 350 degree oven for 30 to 40 min. or until tender.
From: Mary Ann DemuthIiflite (Bread
4 teaspoons dry yeast 1/2 cup lukewarm water 4 cups lukewarm water
2 tablespoons sugar
3 tablespoons Crisco I tablesptxm salt
about 12 cups of bread flour
Soften yeast in 1/2 cup lukewarm water. Combine 4 cups lukewarm water, sugar, shortening and salt. Mix well. Stir in 6 cups of flour and beat well. Add the yeast and mix well. Add remaining flour—enough to make a stiff dough. Turn dough on a floured board and knead until smooth—about 5 to 8 min. Put dough in a well greased bowl and turn over to grease top. Cover and let rise until double in bulk. Punch down and divide dough in desired number of loaves (depending on the size pan used)—about 4 or 5 loaves. Let rise again until double. Bake in a 350 degree oven for 45 to 60 min., depending on size of pan. Remove bread from pan immediately. Brush tops of loaves with melted butter and cool bread on rack.
From: Marie Kirmse
Lemon (Mousse Salad I (3 oz.) pkg lemon Jello I cup boiling water
I (8 oz.) pkg cream cheese, light or regular I (16 oz.) can peaches in natural juice (or your choice of fruit)
Dissolve Jello in boiling water Chill until slightly set. Drain peaches and reserve 1/2 cup juice Put cream cheese, peaches and juice in food processor or blender Blend well. Add peach mixture to gelatin mixture and with processor running, beat until light and fluffy. Pour mixture in an 8 cup mold. Refrigerate overnight Serve salad on a lettuce leaf , topped with sour cream topping.
Sour Cream Topping:
I (8 oz.) carton sour cream I tablespoon powdered sugar I teaspoon lemon juice
Mix ingredients well and keep chilled until ready to serve.
From: Dorothy Noltebumpkin Tie Cake
I (16 oz.) can pumpkin I 1/2 cups sugar
1(12 oz.) can evaporated milk
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 box yellow cake mix
2 sticks butter or margarine, melted I cup chopped pecans
Combine pumpkin, sugar, eggs, evaporated milk, salt and spice Mix well and pour mixture into a greased 9x 13x2” pan Sprinkle
Hof aaai for tho Now Braunfels Gordon Club Christmas party al Boar Crook Ranch ara, standing loft to right, Florence Brownfield (I chairman) and Maria Klrmae. Sooted In bock are loft to right, Mary Ann Demuth, Ann Rogers, Vivian Sahm and Dorothy Node. Sooted In front la Betty Wort. A stuffed wild turkey In flight decorates tho fireplace wall.
The Christmas tree was adorned with western ornaments and red bandana ribbon bows.
Jeanette Felger made aeveral Christmas pillow covers that she gave for door prizes.
dry cake mix over the pumpkin mixture. Drizzle melted butter over the cake mix and sprinkle chopped pecans over top Bake in a 350 degree oven for I hr. or until a knife comes out clean Bake at 325 degrees if using a glass pan. To serve, cut cake in squares and top with whipped cream or whipped topping.
From: Vivian Sahm‘Deluxe Chocolate (Marshmallow ‘Bars
3/4 cup butter I 1/2 cups sugar 3 eggs
I teaspoon vanilla I 1/3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt
3 tablespoons cocoa 1/2 cup chopped nuts
4 cups mini marshmallows
Cream butter and sugar Add eggs and vanilla and beat until fluffy. Sift together flour, baking powder, salt and cocoa. Add to creamed mixture. Stir in nuts and spread mixture in a greased 9x 13” pan or a jelly roll pan Bake in a 350 degree oven for 18 to 20 min Sprinkle marshmallows evenly on cake, then bake 2 to 3 min. to melt. Spread marshmallows evenly with a knife dipped in water Cool before putting on topping, lopping
I 1/3 cups (8 oz.) chocolate chips 3 tablespoons butter or oleo
1 cup peanut butter
2 cups crisp rice cereal
Combine chocolate chips, butter and peanut butter and cook over low heat or in the top of a double boiler until well blended stirring constantly. Remove from heat and add rice cereal. Spread over cooled bars and chill. Makes about 3 dozen bare Edith Winkler gave me this recipe