New Braunfels Herald Zeitung (Newspaper) - November 5, 1997, New Braunfels, Texas
1 PA g Herald-Zeitung J Wednesday, November 5,1997
$d,uuu nigni neips causes, piques palates
The New Braunfels Service League seeks to raise $5,000 each year in one fell swoop on $5,000 Night. This year’s event will be 7 p.m. Tuesday at Gruene Hall.
The 1997 $5,000 Night proceeds will benefit IO local service organizations: St. Jude’s Children’s Home, Family Outreach, Teen Connection, Youth Care, Eden Home Alternative, Habitat for Humanity, Comal County YMCA, Children’s Shelter, Children’s Museum in New Braunfels and the Comal County Women’s Center.
Here, Service League members share the recipes that make $5,000 Night worth every penny.
For information about the Service League or $5,000 night, call 629-4458.
TURKEYS BY TOM (CARY CORBIN’S TOM)
Send someone beside yourself to H-E-B ( always send Cary, because she is the best turkey picker in New Braunfels — after all, she picked me), to buy a case of beer and one large turkey (make sure it already has the feathers picked). After the beer and turkey make it home, unwrap the turkey and remove the nasty stuff inside; boil these things in water spiced with garlic, celery salt and black pepper, simmer for 45 minutes; set aside and let it cool After the innards have cooled, feed them to your dog — my I abraders love this stuff
Now you are ready to spice up the bird Use your favorite Cajun spice or make up your own I like to use about 2 teaspoons of Cayenne pepper. 3 teaspoons of black pepper, 2 teaspoons onion salt. I teasp»x>n oregano and I teaspoon basil Stuff the bird with 2 chopped medium sized onions, 6 stalks of chopped celery and 8 to IO crushed garlic cloves. Rub the bird with butter or marganne and nib the seasoning all over the turkey Make sure to salt the bin.! inside and mil with approximately 2 teaspoons of salt
Once the turkey is spiced, put the beer on ice ( Hkc the beer is cold this should take no longer than 30 minutes start sour tire in your New Braunfels smoker, which, of course, is made here Never ever use starting fluid to start your Mesquite fire, it leaves a bad film in your smoker I al wavs use die New Braunfels Herald-Zeitung it bums faster and hotter than other papers Once the tire is started, open vour first beer and dnnk it > »xi deserve this reward for doing such a fine (ob with the fire After ytiu have finished your first beer, it’s time to put the bird on the smoker hit the bird on the far side of the pit away tn>m direct heat Keep dnnking while the bird is on the pit After beer No. 5 or n, put a pan of water in the smoker to keep the bird moist It’s probably ti11Hr to add wood to tfie tire You need to keep the tire going but not hot. you're singing the bird. not cooking it for you wimps who cook by the thermometer, keep it around 200 to 225 degrees until the bird's juices run clear when it is cut Ihis should take around S to IO hi run. depending on the size of tfve bud
\V hen the turkey is dixie, remove it from the pit and allow it to cool for several minutes lf you have any remaining beers, drop them by my place — I can always find a use for ti tem
From left Service League members Terr! Braize, Lynds Brodtmenn, Jesnnie Msyo, Becky Tifton, Cary Corgln, Laurie Eapft> Goode, Sarah Shea and M*Ussa
Here, they enjoyed a tasting party to sample IS,OOO Night hora (foeuvraa.
ANNE HEROD’S CRAB DIP SUPREME I 8-ounce package cream cheese I tablespoon Worcestershire sauce I tablespoon mayonnaise 1/2 tablespoon lemon juice 1/2 teaspoon horseradish 1/2 teaspoon Tony Chacere’s Creole Seasoning
1 bottle cocktail sauce
2 6-ounce cans white crab meat, rinsed and drained
Mix cream cheese, Worcestershire sauce, mayonnaise and lemon juice. Add horseradish and Creole seasoning and blend well.
Add 1/2 cup cocktail sauce and I can crab meat. Stir gently and spread on bottom of shallow dish or serving plate. Pour cocktail sauce over mixture and top with remaining crab meat. Chill. Serve with crackers.
MAY DEAN RICHARDS’
KAHLUA CAKE I chocolate cake mix
I pint sour cream 1/3 cup Kahlua
I small package instant chocolate pudding 3/4 cup oil
I cup chocolate chips
Mix all ingredients Save chips for last Then carefully add the chips. Grease and flour a bundt pan Bake at 350 degrees for 45 to 50 minutes.
TINA STUDDARD^ AUNT LOUISE’S MISSISSIPPI MUD
2 cups sugar I cup shortening 4 eggs
11/2 cups flour 1/3 cup cocoa I tablespoon vanilla I cup chopped nots 1/4 teaspoon salt
16-ounce package miniature marshmallows
Cream shortening and sugar. Add eggs and beat Sift flour, cocoa and salt and add to mixture. Add vanilla and nuts. Pour into a 9-by-13-inch pan. Bake 40 to 45 minutes at 325* degrees.
While still warm, cover with marshmallows. When cool, spread with icing.
1/2 cup margarine 1/3 cup cocoa
I pound box powdered sugar 1/2 cup cream or evaporated milk I teaspoon vanilla I cup nuts
Sift cocoa with powdered sugar. Melt margarine. Add dry ingredients, cream, vanilla and nuts. Blend and spread over cake.
Wurst solution for busy cooks
rakt-Zwtung photo by Susan Rynt England
Sinco 1883, tho Smithoon Valley High School Music uooolara bow hot offwud popular potato soup. SVHS parent Judy Claypool purveys tho Most music booster offering — tho spice mix and rodpo to whip up a Mg batch when time lo at a premium. The packet and specified veggies make a large pot, but the soup freezes wail, oho
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