New Braunfels Herald Zeitung (Newspaper) - June 13, 2001, New Braunfels, Texas
Water conservation for appliances and plumbing
Check water requirements of various models and brands when considering buying new appliances.
Comal County Extension Office
Contact Features Editor Betty Taylor at 625-9144 ext. 222.
The squash family is a large one that is divided into summer and winter categories. However, summer squashes can generally be found all winter.
The main difference between the two is that summer squashes have soft skins and tender, edible seeds; they are picked and eaten while immature, before the seeds and rinds harden. The winter types are all hard-shelled with fully formed seeds and lend themselves to long storage.
The popular varieties of summer squash are yellow crookneck or yellow straightneck, zucchini and pattypan, also known as scallop. Whether green, yellow or white, long, round or scalloped, these are all thin-skinned, but should be firm and heavy. Avoid them if the rind is tough or the stem dry or black.
Good-quality yellow crookneck should be firm, smooth-skinned and small in size. The surface will be shiny and bright yellow in color. Avoid produce that is soft, wrinkled, blemished or dull in appearance.
Large squash will be less tender than smaller ones. Allow I pound for three servings.
Good quality zucchini should be firm, smoothskinned and small in size. The surface will be shiny and dark-green in color. Avoid zucchini that is soft, wrinkled, blemished or dull in appearance. The smaller the zucchini, the more tender the product.
Squash contains Vitamins C and A, potassium, niacin, thiamine, riboflavin, calcium and iron. It is extremely low in calories, only 14 per halfcup serving.
Summer squash do not need to be peeled. They can be eaten raw or cooked.
They should be scrubbed well. Cut slices from the stem and blossom ends.
Cut summer squashes into cubes, slices, chunks or strips, according to recipe directions. Tb boil, simmer in a covered pan, using a small amount of boiling, salted water, for four to five minutes, until just tender. Drain and toss with butter and season with salt and pepper.
To saute, heat three or four tablespoons of butter, margarine or oil in a skillet, add the cut-up squash and cook over low heat, tossing often, until squash is crisp-tender, eight to IO minutes. Season with salt and pepper and sprinkle with chopped basil, parsley, chives or lemon basil. Zucchini and yellow squash are an excellent combination cooked and served together.
(Patricia Anderson Rasor is a Comal County Extension agent.)
Wednesday, June 13, 2001
In honor of Father’s Day, serve up all-American hero sandwich
By Ann Cousin Herald-Zeitung Correspondent
Sunday is Father’s Day. It is a day of commemora-tion and celebration for Dad. One of the best ways to celebrate with Dad is by making some of his favorite foods.
Whether it is a hero sandwich or Cheesy Sausage Stromboli, a good meal is sure to win Dad over.
For dessert, surprise him with “They Ate It All Up Cake.” Once you try this mixture of pineapple, vanilla pudding, coconut and chopped nuts, it will not be hard to figure out how this delicious cake got its name.
What do you call a sandwich stuffed with cold cuts and cheesed In New England, it’s a grinder; on the West Coast, a submarine; in Philadelphia, it’s a hoagie; in New Orleans, a muf-fuletta. When you serve one to dad on Father’s Day, it’s a hero sandwich!
Cut a loaf of French bread in half lengthwise. Layer on slices of ham, salami and Provolone, Swiss, or American cheese. Tbp with lettuce, tomatoes, onions, pickles, olives and hot peppers. Spread on mayonnaise, mustard and Italian dressing. Serve with chips and an ice-cold glass of lemonade.
BREADED RANCH CHICKEN
Taste of Home Magazine, Reiman Publishing
Coated with a mixture of corn flakes, Parmesan cheese and ranch dressing mix, this chicken bakes to a crispy perfection.
3/4 cup crushed cornflakes 3/4 cup grated Parmesan cheese
I envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (two pounds)
1/2 cup butter or margarine, melted
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-inch by 9-inch by 2-inch baking dish. Bake, uncovered, at 350 degrees Fahrenheit for 45 minutes or until chicken juices run clear. Yield: eight servings.
CHEESY SAUSAGE STROMBOLI Taste of Home, Reiman Publishing
This savory sausage-filled bread is a snap to serve, and you won’t have to worry about leftovers.
5 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt 2 packages (1/4 ounce each) active dry yeast 1-1/2 cups warm water (120 degrees to 130 degrees)
1/2 cup warm milk (120 degrees to 130 degrees)
2 tablespoons butter or ma garine, melted
2 pounds bulk pork sausage 4 cups (16 ounces) shredded mozzarella cheese
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
2 tablespoons grated Parmesan cheese
In a mixing bowl, combine flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined. Turn onto a well-floured surface; knead until smooth and elastic,
six to eight minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
Meanwhile, in a skillet, cook sausage until no longer pink; drain and cool. Stir in mozzarella, two eggs and basil; set aside. Punch dough down; divide in half. Roll one portion into a 15-inch by 10-inch rectangle on a greased baking sheet.
Spoon half of the sausage mixture lengthwise down one side of rectangle to within one inch of edges. Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees for 20-25 minutes or until golden brown. Slice; serve warm. Yield: two loaves.
BANANA PECAN COFFECAKE “Texas Favorites Cookbook,” H-E-B and Heritage Publishing This delicious coffeecake is quick and easy to fix; get the kids involved too.
1 cup sugar
2 sticks margarine or butter, melted
1/4 cup milk 2 eggs
1 teaspoon vanilla
2 to 4 bananas, mashed 2 cups flour
I teaspoon baking soda
I stick margarine or butter, melted
I cup brown sugar
I cup chopped pecans
Preheat oven to 350 degrees. Oil and flour a 9-inch by 13-inch pan. Mix sugar, two sticks butter, milk, eggs, vanilla, bananas, flour, and soda. Pour into prepared pan. Mix one stick butter, brown sugar and pecans. Pour over top of cake. Bake 30 to 40 minutes. Yield: 12 servings
THEY ATE IT ALL UP CAKE “Texas Favorites Cookbook,” H-E-B and Heritage Publishing
An easy fun cake for Dad. The kids will enjoy making it almost as much as Dad will enjoy eating it.
I 18-ounce yellow cake mix I 20-ounce can crushed pineapple I cup sugar
1 4.3-ounce box instant vanilla pudding
2 1/2 cups cold milk 4 bananas, chopped
I 9-ounce tub frozen whipped topping, thawed I cup toasted coconut 1/2 cup chopped nuts
Bake cake in 9-inch by 13-inch pan as directed on package. Punch holes with fork across the top while the cake is still hot, be sure to go all the way down into the cake. Boil the undrained pineapple and sugar until dissolved. Pour over warm cake and cool. Cover and place in refrigerator overnight.
Tb serve: Make instant pudding according to package directions, except reduce milk to 2 1/2 cups. Add bananas to prepared pudding. Spread over cooled cake. Spread whipped topping over pudding. Sprinkle with coconut and nuts. Leftovers should be refrigerated: Yields 12 servings.
For Dad’s special day, try serving him Cheesy Sausage Stromboli, top left; Breaded Ranch Chicken, top right; or the all-time Dad favorite, the hero sandwich, left.
S alute to