New Braunfels Herald Zeitung (Newspaper) - May 11, 2011, New Braunfels, Texas
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Herald Zei rung food ivriter Hiura U)pez welcomes your cooking and iMiking questiom. Email her at lrlopez72<(Pyahoo.com or call her at (830) 237-3675.
THE SALADS OF SUMMER
By Laura Lopez
IAIJRA SAYS: A reader has requested an Asian salad -she lost the recipe we published a while back. I lea* it is again.
1 teaspoon ground black pepper
In a large skillet, ctxik bacon over medium heat until crispy. Cmmble, and set aside, reserving drippings in skillet. Add onion, and cook over medium heat, for 3 to 4 minutes, or until tender. Add black-eyed peas, com, lima beans, and chicken broth.
Bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until vegetables aa tender; drain. Stir in rice, cover, and chill for 4 hours.
In a small bowl, combine oil, vinegar, seasoned salt, and pepper. Add to chilled vegetable mixture, tossing gently to coat. • • • • •
LAURA SAYS: Here is a good Church Potluck favorite by Margie Camp
Life on the front lines of motherhood
It’s here. Ignore your calendar. Ignore the news. I’m here to tell you they are all wrong because I have hard evidence that IT has arrived.
The first sign hits in that clean smell, the one that always makes me look up and squint, expecting the sun to beat down on me with a hammer of heat.
Chlorine. It’s rising in waves all around — in my girls’ hair, in the bathroom from drying swim suits, in towels in laundry baskets. That’s just the beginning. Because this is a season that doesn’t mess around. IT comes on like gang-busters around here.
Summer is here.
Summer isn’t happy with a little chlorine in the air, though. Already it has moved on to planting little wet spots on the chairs in the kitchen from wet bottoms and foot prints on the floor from someone who snuck in for a potty break.
Sure, I know there’s still three weeks of school left. It’s going to be torture. I don’t envy teachers these last few weeks. Summer looms as big as a monster slide at Schlitterbahn, impossible to ignore. Mireya, in the final days of third grade, has resorted to counting down the days on her calendar, little purple Xs marching toward the 27th when it hits. School will be out.
I love summer. I’m not scared of 100-degree days or sunburns. I’m a Texan. We are the capital of leathery skin and perpetual squints. But as a parent, I’ve found summer brings special joys.
Summer is when sunscreen replaces lotion and the entire house smells like one giant pina colada.
Summer is when the food groups change to ice cream, hot dogs and grapes — in that order.
Summer is when I’ll scream in the shower after I discover there are only hand towels left to dry off with.
Summer is when sunlight pierces through us early and late, and we look like rock stars wearing sunglasses until 9 p.m.
Summer is when mosquitoes the size of 747s land in our yard and chase us inside to add insect repellent on top of our sunscreen layer.
Summer is when chiggers make us stop complaining about mosquitoes.
Summer is where we lose track of the day of the week, unless it’s getting close to someone’s birthday, in which case we know exactly how many days are left. And hours. And minutes.
So here’s a wish for our sum-mer. May the sunburns be minor and the bathrooms have just one clean towel left when we get out of the shower!
Light ’N Tangy Asian Salad
Crispy lettuce, crunchy ntx)-dles, salty nuts topped with a light and tangy dressing. It’s a winner!
Sweet and Tangy Dressing X cup sugar X cup sesame oil 2 tbs. soy satftce
1 seasoning pack from ramen noodles
Combine ingredients in a small saucepan. Bring to a boil, reduce heat, and simmer, uncovered, for one minute. Cool completely. Whisk before adding to salad mixture.
14 cup tom Romaine lettuce or packaged greens 8 green onions, sliced
2 cup chopped chicken or turkey breast
1 small daikon or 1 cup sliced radishes
3 tbs. butter
2 (3-ounce) pkgs. Ramen noodles. Chicken or Oriental flavor*
1 cup dry roasted nuts If you «ire using daikon, peel, halve lengthwise and slice thinly.
* Use one seasoning packet for the dressing, discard the other. Preheat oven to 350 degrees.
Prepare the Sweet andlangy Dressing; cool. In a 4-or-5-quart bowl, combine lettuce, onions, chicken and daikon. Cover; refrigerate until serving time.
Place the butter in a 15 xlO xl inch baking pan, and place it in the oven for one or two
Show off your style with layered pea salad.
minutes, until the butter is melted.
Break the noodles into small pieces. Stir the noodles and peanuts into the hot butter. Bake about 15 minutes, or until crisp and slightly browned, stirring once; axil. Sprinkle the noodles and peanuts over the lettuce mixture. Drizzle with dressing and toss well. Serve immediately.
Makes 12 servings.
• • • • •
I AURA SAYS: Beth, here is your Showy Salad. Bet you thought I forgot!
Uycred Pea Salad
Makes 6 to 8 servings
Adapted from Katie Lee Joel
l or every family reunion or church dinner, my grand-
Health Services in the Hill Country
mother made her Layered Pea Salad. She would put it in her big yellow Tupperware bowl, and I’d get so excited when I saw it in the refrigerator. When I make it, I like to put it in a clear-glass bowl so everyone can see the beautiful layers.
1 head iceberg lettuce, chopped into lX-inch pieces (about 8 cups)
1 cup chopped celery 1 cup chopped red bell pepper
8 green onions, chopped (white parts only)
1 (10-ounce) package frozen peas, thawed and drained 1 cup mayonnaise 1 tablespoon sugar 1 tablespoon minced fresh flat leaf parsley Xcup shredded sharp Cheddar cheese 8 slices bacon, cooked and crumbled In a large clear bowl, place lettuce. lop with celery, red bell
pepper, green onions, and jieas. In a small bowl, combine mayonnaise, sugar, and parsley. Spread mayonnaise mixture over peas. Sprinkle with cheese and bacon. Cover and chill.
• • • • •
D1AR 1AURA: I/x)kingfora salad that has some filling ingredients. Can you help?
Makes about 10 to 12 servings
4 slices bacon
1 medium onion, chopped
2 cups frozen black-eyed peas, thawed
2 cups fresh corn kernels (about 3 ears)
1 (10-ounce) package frozen baby lima beans, thawed
2 cups chicken broth
4 cups booked basmati rice
X cup extra-virgin olive oil
X cup white wine vinegar
lX teaspoons seasoned salt
Methodist Lady Salad
2 pkg. apricot Jello
1 No. 2 can crushed pineapple
2 cup small marshmallows 2 large bananas, chopped
Drain the crushed pineapple and reserve the juice for later use in the salad. Prepare the Jello according to the directions. Add the fruit and marshmallows, and chill.
1 (3-ounce) pkg. cream cheese
1 cup whipping cream
X cup reserved pineapple juice
1 egg, slightly beaten
1 tbs. butter
X cup sugar
2 tbs. flour
Whip the cream cheese and the whipping cream. Mix the topping ingredients, cook and stir until thick, cool and fold in the whipped cream and cream cheese.
Spread the topping mixture on top of the chilled Jello. Chill. This salad will keep for days and days in the refrigerator.
Food Oscars give nod to Jose Andres, Danny Meyer
(AP) — Small plates have earned Jose Andres one of the food world's biggest honors.
The man credited with popularizing tapas — the Spanish custom of dining on small, shared plates — was named the nation's most outstanding chef Monday during the James Beard Foundation's annual awards ceremo
ny, the so-called Oscars of the culinary crowd.
Andres has been praised for a string of successful restaurants around the country — most notably Jaleo and minibar by Jose Andres in Washington, D.C. — which challenged the conventional thinking that anything but heaping portions would leave
American diners unsatisfied.
Recently, Andres — who grew up outside Barcelona and moved to the U.S. 21 years ago after training with famed Spanish chef Ferran Adria — has become known almost as much for his politics as for what he puts on the plate. He has spoken often — and even lobbied friends in Congress — on issues including school lunch standards, childhood obesity, hunger, subsidies for agribusiness and food marketing.
"Food is the most powerful thing we have in our hands. Not only chefs, but everyone in the food community. The right use of food can end hunger," Andres said Monday after accepting his award.
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