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New Braunfels Herald Zeitung Newspaper Archives

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New Braunfels Herald Zeitung (Newspaper) - June 15, 2005, New Braunfels, Texas ARTS Celebrate by cooking a favorite meal I ‘ANNIE GET YOUR GUN’ I Show runs Thursdays, Fridays and Saturdays with Sunday matinees. Cost is $16 adults, $12 seniors, $8 12 and under. I When: Through June 26 Where: Brauntex Theater Information: Anne Hair at 606-3285 ‘OLIVER!’ Musical based on Charles K Dickens’ novel “Oliver Twist." Tickets are $15 for general admission, $13 for I students and seniors. Champagne opening will be held July 7, all tickets j will be $17 that night. Benefit night will be held July 14 for NB/CL Association of REALTORS. Admission is $15 that night, no passes will be accepted. When: 8 p.m. Thursday, Friday and Saturday, 3 p.m. Sunday July 7 through 30 Where: Circle Arts Theatre, Landa Park. Information: Call (830) 609-3092 I ‘AUSTIN CITY LIMITS: I MAKING MUSIC, MAKING HISTORY The first of a series show- I casing the famed programs most popular archived performances for j viewing. The museum is kicking off' the even t with Willie Nelson’s 1974 pilot performance. When: Through Aug. 7 Where: New Braunfels Museum of Art and Music I Information: 625-5636 By Ann Cousin Correspondent Father’s Day is celebrated this Sunday It is a day to not only honor your father, but all men who have acted as a father figure in your life, whether as stepfathers, uncles, grandfathers or hip brothers. It is a time of burnt toast, breakfast in bed, family gatherings, and of course, that lovely new tie! Father’s Day, contrary to popular misconception, was not established as a holiday in order to help greeting card manufacturers sell more cards. In fact, when Father’s Day was first proposed there were no Father’s Day cards. Mrs. John B. Dodd, of Washington, suggested the idea of Father’s Day in 1909. Dodd wanted a special day to honor her father, William Smart. Smart, a Civil War veteran, was widowed when his wife died in childbirth with their sixth child. He was left to raise the newborn and his other five children by himself on a rural farm in eastern Washington state. It was after Dodd became an adult that she realized the strength and selflessness her father had shown in raising his children as a single parent. The first Father’s Day was observed on June 19,1910, in Spokane, Wash. In 1924, President Calvin Coolidge supported the idea of a national Father’s Day. Finally in 1966, President Lyndon Johnson signed a presidential procla mation declaring the third Sunday of June as Father’s Day. Everyone celebrates Father’s Day a bit differently. Here are some ideas you might consider: ■ Flowers — Yes flowers! How many ties does dad need? If you know your dad has a special flower, then a bouquet would be a nice gesture. If you are unsure what type of flower, the elegance of a single rose will let him know you care. ■ Homemade card or picture — It doesn’t matter if you’relO, 30, or 50, a handmade card or note from the heart speaks more of your feelings than the store bought variety. ■ Home cooking — Give mom the day off, too, and invite them both over for a good home cooked meal. Remember, today is not the day to test out that new recipe. Play it safe and stick to dad’s favorites. ■ Dinner — If you are not the home cooking type, then nothing is better than being treated to a delicious meal at a nice restaurant surrounded by the ones you love. It doesn’t have to be anywhere fancy, depending on your dad it could be the neighborhood diner or even the local barbecue place. ■ Sweets — Does your dad have a sweet tooth? A plate of homemade cookies or his favorite pie tastes even better when he knows it was baked with love. STAGERECIPE FILE PLUM GLAZED COUNTRY RIBS Source: Taste of Home 4 to 4-1/2 pounds bone-in 1/4 cup soy sauce pork country-style 1 bottle (12 ounces) chili spareribs    sauce 1 jar (12 ounces) plum pre- 1/4 teaspoon hot pepper serves    sauce Place ribs in two ungreased 13-in. by 9-in. by 2-in. baking dishes. Bake, uncovered, at 350° for 45 minutes; drain. In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring occasionally. Remove from the heat. Set aside 3/4 cup sauce for serving. Brush ribs with some of the remaining sauce. Bake, uncovered, for 30-45 minutes or until ribs are tender, turning and basting frequently with remaining sauce. Serve with the reserved sauce. Yield: 8 servings. SWEETHEART FUDGE CAKE Source: Taste of Home 1 package (18-1/4 ounces)    1 carton (8 oz) frozen chocolate fudge cake mix    whipped topping 3 squares semisweet    1/4 cup currant jelly, chocolate, chopped    warmed 1 can (16 ounces) vanilla    1 carton fresh raspberries frosting    3/4 cup whipping cream 1 teaspoon vanilla extract Grease and flour two 9-in. heart-shaped or round baking pans. Prepare cake mix according to package directions; stir in vanilla. Pour into prepared pans. Bake at 350® for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks. While cakes are still warm, poke several holes in cakes with a wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes. In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely. In a mixing bowl, beat frosting until fluffy; fold in whipped topping. Place one cake on a serving plate; spread with frosting. Top with second cake; spread remaining frosting over top and sides. Garnish with raspberries. Refrigerate for 2 hours before cutting. Yield: 12-14 servings. GRANDE BURRITOS Source: KraftFoods 1 lb. ground beef    1 cup minute white rice, 1-1/2 cups Mexican Style    uncooked Shredded Cheese    1-1/2 cups chopped toma- 1 jar (16 oz.) Salsa    toes 1 medium green pepper,    1 can (16 oz.) refried chopped    beans, warmed 1-1/2 cups shredded let-    1/3 cup Sour Cream tuce    6 flour tortillas (10 inch) Brown meat in a large skillet on medium heat; drain. Add salsa and green pepper; mix well. Bring to boil. Stir in rice; cover. Reduce heat to low; simmer 5 minutes. Spread beans evenly down centers of tortillas; top evenly with the meat mixture, cheese, lettuce and tomatoes. Fold in opposite sides of each tortilla, th^p roH up pu^rito-styje. Serve with the sour cream. BLUEBERRY COFFEE CAKE Source: Food Network 1/2 cup packed light brown    blueberries sugar    1 (12-ounce) can butter- 1 cup quick-cooking rolled    milk biscuits oats    1/2 cup sugar 1/2 teaspoon ground cin-    1/2 cup (1 stick) butter, namon    melted 1 1/2 cups fresh or frozen Preheat oven to 375 degrees F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats. Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm. Serves 6. BACON CHEDDAR POTATOES Source: Hormel 1/4 cup butter or mar- salt and pepper to taste ?arine    1/2 cup buttered bread cup shredded Cheddar crumbs cheese    2 cups milk 1 tablespoon flour    2 pounds potatoes peeled Bacon Pieces (2-ounce) jar and sliced Melt butter in saucepan. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. In a 2-quart casserole, layer half of potatoes, half of bacon pieces, and 1/4 cup cheese. Repeat layers. Pour sauce over potatoes. Bake at 350°F 45 minutes. Sprinkle with remaining cheese and buttered bread crumbs. Bake an additional 15 minutes. Serves 6. iiiwimiwww^    nmnifniiirniriieiiiii awiwi ■nwimuinr) iii n cr -^l^iipiitpiiiifffiii «prn« SectionB Herald-Zeitung 32 Til To have your event publicized, contact Melissa McCaghren at 44, ext. 222, or by e mail at com Mike Wolds of insight and a message to help brighten your Sunday mornings. Tm going to spend my summer vacation playing baseball." - Kyle Waldrip 8 years oldSHOW TIMES FATHER’S DAY EDWARD REICHERT SOLO EXHIBITION Selected as 2004 Artist of the Year by the New Braunfels Art League, Edward Reichert has spent almost 70 years in the study and practice of art and architecture. His paintings include historical, western, figurative and animal subjects; landscapes and still life. A reception in his honor will be held from 5 to 8:30 p. rn. June 17 at the Art Gallery. When: 10 a.m. to 5 p.m. Monday through Saturday, noon to 5 p.m. Sundays today through June 29. Where: New Braunfels Art League Gallery, 239 W. San Antonio Photos submitted Above, plum glazed country ribs, below, sweetheart fudge cake.Old 97s to record live album in Gruene Hall this weekend If you go to Gruene Hall this weekend, be prepared to make a lot of noise. The Old 97’s will be in town to record a live album on Friday and Saturday. Bobby Bare Jr. opens both shows. The Old 97’s got their official start in Dallas around 1993, playing in any club that had electricity. They released their first CD, "Hitchhike to Rhome’’ in 1994 and never looked back. In 1995, they signed with Bloodshot Records to release “Wreck Your Life.” After a successful showcase at Austin’s SXSW Music Conference in the spring of 1996, they signed with Elektra Records and recorded “Too Far Too Care,” which put them on the map nationwide. After a few years in the Elektra camp, they moved to New West Records to record their sixth album, “Drag It Up.” As guitarist and founding member Ken Bethea says on their Web site, “I think we’ve settled in with what we do best on Drag It Up — solid writing and performances, with enough bells and whistles to make things interesting. “It reminds me of our earlier recordings, we mix surf, bluegrass, country, rock, folk and some good old-fashioned psychedelic.” I’m sure the band will be performing songs from their entire career on tape, so this is an opportunity of a lifetime. T\vo Tons of Steel will also be recording a live CD at Gruene Hall next week. They were originally schedule to tape three shows, June 21,22 and 28, but due to circumstances beyond their control, will only record on June 22 and 28. On June 28, they will be filming the show for a live DVD release. They are celebrating IO years of IWO Ton Tuesdays so don’t miss one of these spe cial live tapings. You’ll have a chance at witnessing a piece of Texas music history if you attend one of these shows. Don’t forget to pick up a copy of their latest CD, “Vegas,” their first release on Palo Duro Records.■ ■■ Saengerhalle welcomes Max Stalling on Saturday. Stalling is the rare artist that actually gave up a successful business career to pursue his first love, music. After climbing the corporate ladder with Frito Lay, Stalling met fellow songwriter Mark David Manders and became instant friends. Together they formed the Blind Neilo label and proceeded to make music. Today the label is also home to Houston March-man and Kevin Deal as well as Stalling and Manders. Widely recognized as one of the finest songwriters in Americana music, Stalling has three successful albums under his belt and a huge fan base. Check out his live show at Saengerhalle and you’ll see why he has so many loyal fans.■ ■■ New Braunfels Museum of Art & Music has a big Austin City Limits celebration planned for Friday. It’s centered around the current ACL exhibit on display at the museum. The festivities start at 7:30 p.m. and last until IO with hors d’oeu-vres and light dinner provided by the Gruene River Grill. The documentary films "History of Austin Qty limits” and “Making of Austin Qty Limits” will be shown. Special guests include Bill Arhos and Terry Lickona. There will be a silent auction and music will be provided by Wendy Colonna. The cost is $25 per person and seating is limited, so call (830) 625-5636 to reserve your spot now.DALE MARTIN Dale Martin writes about music. He can be reached at [email protected] MIMM ;