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New Braunfels Herald Zeitung Newspaper Archives

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New Braunfels Herald Zeitung (Newspaper) - May 29, 1991, New Braunfels, Texas Kaleidoscope Page 6 HeraW-Zf/fung, New Braunfels, Texas Wednesday, May 29, 1991' Maries' kitchen i *.s Easy, quick menu serves two gatherings IX i.V, By MARIE OFFERMAN Last week the Ferdinand Lindheim-er Chapter, Daughters of the Republic of Texas, and the New Braunfels Garden Dub met at my home for their installation meeting and luncheon. The meetings were a few days apart, but the menu and decorations were the same. The tables were covered with red cloths and red geranium plants were placed in baskets and bowls for colorful and instant decorations. After the parties the geraniums were planted in the yard. The members and guests enjoyed punch and spinach dip on arrival. Seafood-pasta salad, marinated green beans, mock-mango star mold with fresh strawberries, brunch muffins and croissants were served from the buffet. The dessert, angel food cake with sherry sauce, was served by the hostesses. The hostesses also helped me prepare the food. Here are some of the recipes and also two recipes that were omitted horn the Frauenverein column last week due to lack of space. Marie's Punch 11/2 cups sugar 7 cups water I (12 oz.) can frozen orange juice (add water called for on can) I (46 oz.) can pineapple juice 1 cup (8 Oz.) bottled lemon juice 2 tablespoons vanilla extract 2 tablespoons almond extract Garnish with mint and fresh fruit Combine the sugar, water, frozen orange juice and water called for on can, pineapple juice, lemon juice and extracts. Stir well until all sugar is dissolved. Freeze some of the mixture in a mold. Store the remainder in the refrigerator. It can be made several days ahead. When ready to serve, put punchmold in bowl and pour in the punch. Garnish as desired. Makes about 40 servings, depending on punch cup size. Leftovers can be rechilled or frozen. Note: I usually double the recipe, it keeps well, about five days in the refrigerator or freeze and thaw before serving.Seafood-Pasta Salad 1 (12-ounce) package twirl or rotini pasta 2 pounds imitation crab meat, cut in bite si* pieces Fresh vegetables such as carrots, broccoli, green beans, and cauliflower Canned beans, such as garbanzos, navies and kidney 11/2 cups celery, chopped 1 small onion, chopped Cook the pasta according to directions on package. Cool or chill before adding imitation crab. Cook the vegetables until just barely tender or use raw, if desired. Drain the beans and use the amount of vegetables to your liking. Add all the vegetables to the pasta seafood mixture. Add dressing and mix well. Chill. When serving buffet style, I put ice in a large bowl and set the pasta-seafood salad in another bowl on top of the ice. This keeps the salad cold and prevents spoilage. Serves 12 to 20 depending on amounts used. DRESSING Equal amounts of sour cream and mayonnaise Juice of one lemon Salt, pepper, cayenne to taste Dill weed and fine herbs to taste Combine the desired amount of sour cream and mayonnaise in a bowl. Add the lemon juice and blond well. Add the seasonings and bl4nd well. Add dressing to seafood — pasta mixture and stir gently. Note: Salad is good made one day ahead of serving time.Marinated Green Beans 1/2 cup salad oil 1/2 cup apple cider vinegar 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon white pepper 4 green onions, finely chopped 1/4 cup finely chopped onion 3 tablespoons minced parsley (fresh Is best) Mix the marinade ingredients and pour over the green beans that have beal drained. Refrigerate until ready to serve. Make several days ahead, if desiredMock Mango Salad 3 packages lemon gelatin or I each lemon, apricot, peach 2 1/2 cups boiling water I (#2 1/2) can peaches, drained I (1-pound) can apricot halves, drained I tablespoon lemon juice Grated rind of one lemon mi *V mil ii if ikr- * Br*17^, J Ct# :>y; * ■ST >*.« v Mock Mango Salad is a quick, easy dish for gatherings. (Photos by Marie Offerman) Geranium plants decoration. arranged in bowls makes an instant colorful 1 (8-ounce) package cream cheese Dissolve gelatin in boiling water and set aside to cool. Drain fruits and reserve juices, enough to make about 2 cups. In blender, whip cream cheese and fruits, adding fruit juice to help thin. (Note: It is better to do this in two batches). Add the blended mixture to the cooled gelatin. Stir well and pour into a mold or glass dish that has been lightly greased wtih mayonnaise. Chill until firm. Garnish with mint and fresh fruit.Brunch Muffins 2 cups all-purpose flour 2 cups whole wheat flour 2 cups sugar 4 teaspoons baking soda 4 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon ground cloves 3 cups grated (peeled) apples 2 cups grated carrots I cup coconut I cup nuts, chopped 3 eggs 1/2 cup milk 4 teaspoons vanilla 11/2 cups vegetable oil Combine all dry ingredients in a large bowl, then add apples, carrots, coconut and nuts. In a bowl or blender, beat together eggs, milk, vanilla and oil. Add mixture to dry ingredients and stir until moistened. Fill paper lined or greased muffin pans about 3/4 full. Bake in a 350-degree oven for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately. These muffins freeze well. Recipe from: Jeanette Felger._Sherry Sauce I pound butter (must use butter) I pound confectioners sugar I cup heavy cream I cup cream Sherry wine Melt butter in top of double boiler, over boiling water; add sugar and beat until sugar dissolves. Note: I use an electric hand mixer. Add the cream (do not whip first) and mix well; add the Sherry wine and beat again. I usually make this while I have other things to do and go hack and forth to mix well and give the sauce a chance to heal between additions. Serve the sauce warm over slices of angel food cake or on ice cream with toasted nuts. Keep sauce refrigerated or frozen. Sauce may separate a little so just stir ii well and heat._Cranberry Pecan lassies CRUST I (3-ounce) package cream cheese, softened 1/2 cup butter or margarine, softened I cup all-purpose flour Blend cheese and butter. Stir in flour. Chill about I hour. Shape into 2 dozen I-inch balls; place in an ungreased I 3/4-inch muffin pans. Press dough evenly against bottom and sides of each muffin cup. FILLING I tablespoon butter I egg 3/4 cup brown sugar 1 tablespoon vanilla 1/3 cup fresh cranberries, finely chopped 2 tablespoons coarsely chopped pecans Beat together butter, egg, brown sugar and vanilla, just until smooth. Stir in berries and pecans. Spoon into pastry lined muffin pans. Bake in a 325-degree oven for 30 to 35 minutes. Cool on rack. Recipe from: Jettie PughMeringue Torte 1 cup sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 4 eggs, separated 1/2 cup soft shortening 11/2 cups granulated sugar 11/2 teaspoons vanilla 1/2 cup finely chopped nuts Separate eggs, put whites in small ;» mixer bowl, yolks in large bowl. Grease and flour 2 (8-inch) layer cake pans. Sift together flour, baking pow- ’ der and shortening to the yolks in large bowl. Beat on #7 speed for 2 minutes, scraping bowl as necessary. Add milk and milk and flour mixture. Beat on #1 speed until flour is dampened, then on #4 speed for I 1/2 * minutes scraping bowl. Turn into prepared pans. Wash and dry beaters.*' Beat egg whites and 1/2 teaspoon vanilla on #12 or high speed until moist peaks form, about 1/2 minute. Then beat in remaining sugar (I cup) gradually, beating until stiff and I minute * longer. Spread over cake batter, bringing meringue mixture against edges of pan all around. Sprinkle with nuts. Bake in a 350-degree oven about 40 minutes or until egg whites are brown and crisp. Cool on a rack 5 minutes. Run spatula around edge carefully and remove from pan. Placfc one layer meringue side down on cake plate. Put a custard filling on bottom layer and place other layer on top with meringue on top. Top upper layer with whipped cream. Serve with sweetened berries or drained canned fruit and more whipped cream, it* desired. Recipe from: Alice Govier. Students see a Texas Sesquicentennial treasure Quilting tradition returns home A semi menu! and arusuc treasure has returned to Frazier Elementary School after a 5-year tour. Rosemarie Ritchey's Texas Sesquicentennial quilt was fashioned in 1986 by her third, fourth and fifth grade an students, most of whom are now in Canyon High School -rn good to have a permanent home to display this quilt which reflects the beauty and proud heritage of Texas." — Rosemarie Ritchey. The collage of Texas symbols, landmarks, and wildflowers now hangs in the Frazier caf cion urn “k l good to have a permanent home to display this quilt which reflects the beauty and proud heritage of Texas,** Ritchey said. The creation drew mure than its share of interest at the 1990 New Braunfels Area Quilt Guild Show and most recently was an attraction at the Green Country Quilters Show in Tulsa, Okla. in March The invitational regional quilt exhibit really made our show," said Director Faith Koehn. “Everyone likes the Tcxas-size (12 x 18 feet) quilt. The children's creations made quite an impact" The students drew inspiration from colorful photographs in Texas High-ways magazines. Their quilt has been highlighted In New Braunfels banks and businesses; was featured on KENS-TV in San Antonio and has huns in the rotunda of the Taxes State Capitol in Austin. Persons can now catch a glimpse of the quilt at Frazier Elementary School, 1441 UJ. ll East in New Braunfels during school hours. - J, % A ^ J( mi ixiijoin a iii rn mart JkH v ** c a *    I ¥# calili• y*f ft if wft iii-1 F*    ee^ljK ifxf P1...... W    ag I**# ■4 - 1^2., \*B v‘ * * t Til* A V p 4 r The quilt features a number of Taxis symbols, landmarks, and wild'    Th# Ttxat Sasquicantannial quilt crsstad by Frazier Elamantary School atudanta has compiatad a 5 year flower* Th# quilt has baan diaptayad st quilt shows in Now Brsunfois    tour and now hangs in tho school cafetorium. Its creator ie Rosemarie Ritchey, elementary art teacher at and Oklahoma    Frazier. ;