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  • Publication Name: New Braunfels Herald Zeitung
  • Location: New Braunfels, Texas
  • Pages Available: 250,382
  • Years Available: 1952 - 2013
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View Sample Pages : New Braunfels Herald Zeitung, July 08, 1987

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New Braunfels Herald Zeitung (Newspaper) - July 8, 1987, New Braunfels, Texas Kaleidoscope Wednesday. July 8 1987 Herald-Ze/funy New Braunfels texas Texas leads others in watermelon production By KAREN D MITCHELL Texas Department of Agriculture W a t e r rn e I o n,    w a t e r rn e I o n, watermelon rind, Look on the scoreboard and see who’s behind! In this case, it is 47 of the 50 states behind Texas. Our state is usually ranked in the top three watermelon producing states, along with California and Florida In 1988. Texas shipped some 6,JOO truckloads of watermelons At 45,000 pounds per truckload, that is quite a few melons According to Gary Miller, Texas Department of Agriculture market news reporter. Melon season got off to a slow start this year because of tin March freeze and the cool, rainy weather that delayed maturitv South Texas melons are due to be harvested toward tile end of .lune I/ook for melons from Fast Texas by mid-July and then from the Panhandle ” Bal k to the scoreboard lf you don't know how to pick out a good melon, your team w ill be behind Cut melons are simple to judge for ripeness I>ook for shiny pink meat without white streaks The seeds should be dark brown or black rn color \ good whole melon sould tx symmetrn a1 in shape \ sign of ripeness is a dull, velvety bloom rather than a shiny surface M -st importantly the underside et the melon the spot where they sit while grewing should tx* yellowish. Chill melons 8 to 12 hours before slicing for optimum enjoyment Mel* ns we; keep a w**ek rn the refrigerator when left whole, while cut and w raped melon will last from Urns t five day s hor free recipes featuring Ie\,»s I Marie’s Kitchen__ Bake summer squash B. VARI! OM I MV AN Baked squash is a fresh-\egelabte season dish that s wonderful for this time of >ear BAKED SUUASH C ASSE HOLE I pound summer squash h cup celery. t hopped I medium onion, chopped G cup green pepper, chopped 1 e*,g b»*aten . cup ct acker crumbs ** cup margarine, melted 4.tsp sugar salt and white fx*pp**r to task1 2 cups grated cheese, American or I/mg horn agricultural products, write to the Texas Department of Agriculture, 2800 NT! I Alop 410, Suite 301. San Antonio. Texas 78218 If you have leftover watermelon, turn it into Texas Watermelon Sherbert or refreshing Four Fruit Cornix). WATERMELON SHERBERT I cup sugar 3 tbsp, lemon juice 5 cups seeded, diced watermelon ln tsp salt I envelope unflavored gelatin • i cup cold water I cup whipping cream Combine sugar, lemon juice, salt and watermelon Refrigerate kl minutes Spoon mixture into blender container and blend until sun Th Soften gelatin in ccid water Pin-*■ ever low heat and stir until eiatm is dissolved Add to watermelon mixture, stir well Cid whipping cream.slowly while beating Mixture should tx' foamy Pour int* freezer can of a I gallon hand turned or electric freezer Freeze aceordir. to manufacturer's instrm lions It using a freezer at home t* freeze the sherbert, pour mixture into ice tray or shallow metal tray andfreezi until there is about cinch frost co sherbert I to 2 hours then whip sherbert and return to in eiei f r tv* more hours FOUR FRUIT COMBO cup hone1 tsp cinnamon 2 tbsp lemon juice 2 cups watermelon bails G cup orange sections I1, cup sliced strawberries I cup seedless grapes Combine honey cinnamon and lemon juice and chill Mix together fruits and pour chilled drc'snn aer just before serving C.x*k squash in wale! until tender, lram well and mash « k the ut a c elery a and green peppei in ,i little water until almost tender Dr.* an I add ti* squash with Hie et . ta k« t crumbs, margarine "u*.«u and s*.a sorting •> Stir wee Pour nuxture int. a greased tw * quart baking dish and t ake in a 4 »> degree yen until finn arid brown, about 20or 2v minutes Remove from oven and sprinkle grated cheese un t**p of squash C vet flaking dish with lid, foil or a flat cookie sheet until cheese is melted Serve immediately Serve four to six Note I like L use v* How -.quash Judges eye potato soup as best in field Baked Potato Soup with Cheese Crust, a hearty and satisfying meal in a bowl, has garnered one of five $1,000 professional grants in the 1980 Miracle Whip Invitational Recipe Search, conducted among America’s top food professionals. The soup, created by Jenifer Harvey l,ang, was a hands-down favorite of the judges. ■Comforting" and creamy in texture, the winning recipe blends potatoes, celery, carrots, oruons and chic ken broth with versatile Mirac le Whip salad dressing for extra-creamy richness and lively , one-of-a-kind flavor Mixed with cheddar cheese and spread onto toasted Italian bread slices, the salad dressing gives the soup’s cheesy crouton crust" unmatchable taste appeal l*ang. a fcKxi writer, consultant md auth r if Tastings: The Best E rom Ketc hup to ( av ier. bilked out a plan for her recipe entry with husband George Iring, a well-known restaurateur, before developing it The grant awarded for her innovative soup rerun* was donated to the James 19 arc! Foundation t Teated in recognition of the e\}n rtise fa.. ! pride sn-nab '-hare with the nation and their deep Hive Iv. merit in w rthv < ..use the Miracle Whip Invitational Recipe Search awarded professional grants to the < reators ut !j taste-tempting recipe*- Several >( the recipes were inspired by cherished family favorites, while others reflected contemporary trend foods The in recipes t eated by some of the country bs top food authories and judged be*.! of *he lev national have been collected in a new recipe folder available free from Kraft Tach »• th* winning creations I" nn votive eye ap-pealing and be-t *f a1, great ti-.ting I receive a c *pv of Winning Ways with Mira! sr Whip Salad Dressing fr rn America a Top hood Professionals, send name and address t Mirac le VS hip Invitational Recipes. PO Box 4-.I M nth tie MN 55365 Offer good in ISA. its territories ar,J military -iddre.ssett h..e suppUt . last Xii a four to six weeks for delivei y J«-< •♦«** Nd*v**v I any I P -tat- • Soul ^«th Cheese Cc UST 4 stalks celery cut int* 2-inch pieces 2 carrots, cut into 2-mch pie- es I union, quartered I small turnip, quartered 1 UG-ounce can chicken broth 2 tsp Kosher salt Baked P- fat Soup w>?R C * Cr is* s G tsp pepper    vegetable mixture mb    arg*    mix wet! Ke ltic* fx*at t" I medium baked potato    uu epan Add br -th, I 1/3 • ups u t up    Miracle    Whip    atad    water alt and pepper Brin    to    drying ani .    cup ch dressing    boil, reduce heat    Sunnier    15    spread *nto t -ast Spooixsou 14 tsp hot pepper siu e    minutes, stirring *'casionally    v enproof bow > top with 4 cup shredded mild he lidar    ut    po    tat in mm. lernove    cheese side up Sprinkle cheese    t*< tat© from sKin P*    • ■ potato    in    remaining i Fees*    Broil 4 slices French    or    Italian    bread.    work bowl; add 4    tup salad    golden brown and    bubbling toasted    dressing and hot pe pper sauce    Serve immediately In food processor work bowl. Add IraU of the vegetable mixture Four servings place celery, carrots, onions and t w**rk bowl; pros ess until    A arm ti n S .    ■ ?ute h turnip" pi - m *•". unlit vegetates rn >th    -    reg ma:    ’    ’*•, tor K are finely (hopped Spoon    Return    m.xture t> saucepan salt Junior chefs can learn to be smart snackers Snacks play an important role in the daily diet of growing children Their smaller stomachs hold levs they need refilling more often Since they may snack several times a day, it’s important for y oungsters to learn to tx* smart muckers Teach children to select healthful fotxls for between meal refueling snacks that provide nutrient* as well as energy calories). Choices should include tasty foods that are quick to fix and do not interfere with mealtime appetites Smart snacking is simple when children look to tile basic fotxi groups to provide an energy and nutrition lift Dairy group Milk, cheese, and yogurt are instant snacks packed with calcium, riboflavin, protein, vitamin* A and I), and phosphorus. I*i»it* and v4»y«»trtt>u** A crunchy apple, a banana, a bunch of grapes and fresh vegetable sticks are easy snack choices that provide fiber, vitamins and minerals Citrus fruits and juices orange, grapefruit and strawberry are ex cellent sources of Vitamin C. Brand* and carnal*. Smart smokers ex pertinent with different breads, tortillas, biscuits, rolls and muffins, eaten by themselves or used a* bases for scrumptious sandwiches Ready-to-eat cereals, right from the box or with milk, make quick and crunchy munchies, too. Maat and rn aal altaoiativa* Cheese or cold meat sandwiches, hard cooked eggs, chili, leftover (fin ken and peanut butter on crackers are hearty snacks Hut provide protein iiuneiaSs and vitamins When time allow" for more than an on the-run snack, junior cooks will enjoy making and sharing Miiu Mexican Pizzas These easy pleasers begin with a “crust” of refrigerated biscuits spread with pizza sauce, winch can tx purchased in a jar or can If the sauce used comes in a can. teach junior cooks to transfer the unused portion to a small container which can be tightly covered and refrigerated for future use The pizzas are topped with cubes 1 -inch is a good size) of rmldlyspicy Mexican pasteurized process cheese spread with jalepeno peppers, which melt* .smoothly and easily in just the time it takes for the biscuits to brown Kids will love tfx-lively south-of-the-border flavor. F or more recipes kids can make, Kids Cooking. a new video cassette from Kraft, Inc., will assist adults in teaching youngsters cooking basics before they attempt hands-on ftxxl preparation With’the Kids Cooking video, junior cooks will see youngsters guided through eight information packed lessons and learn cooking skills and techniques, kitchen safety and nutrition information in a fuii-filled way, and in easy-to understand terms Children learn by watching and by doing. After viewing Kids Cooking, youngsters can more easily prepare the same recipes themselves, with minimal guidance To order a video cassette for your beginner, send your name, address and zip code, along with Peaches, cream combine for hot and tasty treat a t he. k i*r money orderHor (14 ‘k» to KRAL I Kid" Cooking. PO Box t>8bl8. Department I* In dlanupolis, IN 4o268 Allow four to six weeks foi delivery MINI MEXICAN PIZZAS For IO mini pizzas You will need I an <7‘a ounces) refrigerated buttermilk biscuits h cup pizza sauce 4 ounces Mexican pasteurized proles che* . spread with jalepeno peppers mild I, t abed cup chopped green pepper or mushroom do o Take out gla ss and metal measuring cups cutting board and small sharp knife shul telling and paper towel cookie sheet measui mg sppoas narrow rubber scraper pot holder or oven mitts 1 lightly grease cookie sheet with shortening, using paper tow el 2 Separate dough into IO biscuits Using fingers, press each biscuit to form 4 in iv. circle on cookie sheet Pinch edge to for rn a rim 3. Spread each biscuit to rim with 2 teaspoons sauce. Top w ith process cheese spread and peppers 4 Bake at 450 degrees, 6 to 9 minutes or until biscuits are golden brow n. By NANCY B> Buttal Homes PEACHES BERRIES AND CREAM 7 pints fresh rn It . < r bluet* in* l/ »i it cup sugar J i spall-purpu-. i-ii! C t-p ground alisp • * 1 tsp lemon jus v 2 peaches VS hipped cleam opt) na! Rinse fresh or frozen blo* l*errn*s In medium saucepan combine ... ai flour and allspice, stir in lie! t ies and .onion juice Ut stand 5 minutes Cook and stir over medium heat until thickened and bubbly. Turn mixture into O-im h quiche dish Peel and pit peaches Cut each into b wed arrange in bertv mixture, fat al* (low n. dee ret bubbly w in pp* sen in M el or f I cr with foil. Bake in 375 en IO minutes or until en* warm topped wit! ream : desired. Makes 4 aga I cm (wave dll * lions: Rinse (rest izen berries in 9-inch ave-sate quiche dish cornbin* fi nn and allspice Stir and lemon juice Micro-cook uneove cd. on 100 percent pow el high 9 to IO minutes *>f unti thickened and bubblv stir ( very *.* minutes Peel and pit peach, s i ut cach int- 8 wedges; arrange in bein mixture, pit side down Micro eo<*k loosely covered with w ax paf*et it.*) annule" or until bubbly. Serve wa!an, topped with whipped cream if desired Nutrition information per salving 231 cal , 2 g pro .57 ut ar bo., I g fat 3 mg oidium US RDA i; po eta vit A, no percent vit. C, IC pcn-.nt i iboilavm, 14 percent iron. Twist cheese and dough for different meal accent ITALIAN CHEESf TWISTS l* cup margarine or butter, softened G tsp each basil, oregon, and marjoram, crushed G tsp garlic powder 16-ounce loaf frozen bread dough thawed ** cup shredded mozzarella cheese 3 ouncesi I slightly beaten egg 1 tbsp w'utei2 tbsp sesame seed in a small bowl combine margarine, basil, oregano marjoram and garlic powder Set aside On a lightly floured sort ace .*11 bread mto a 12-inch "quai e spread mar* anne mixture evenly ♦verdi H inkle with cheese h old dough into thirds With a sharp knife, cut dough crosswise into twenty foul 12-inch strips twist each snip twice and flinch ends to seal Place about 2 aches apart on a greased baking sheet Cover; let rise rn a waim place until almost double tab minutes I Combine egg ar; I vat* > over cai Ii twist. Spring] sesame seed Bake in a J to oven for IO to 12 minutes ( golden. Makes 24twists .‘IO t i ;