New Braunfels Herald Zeitung (Newspaper) - November 13, 1991, New Braunfels, Texas
Herald-Z#/fung, New Braunfels, Texas
Wednesday, November 13 1991
Marie's kitchenCanions pursue interests in history, Lindheimer
By MARIE OFFERMAN
Since the early 1980s Barney and Ethel Canion have devoted a lot of time to the Ferdinand Lindheimer Haus. Barney is the curator of the house for the New Braunfels Conservation Society, and they both see to it that everything is well taken care of. They also give tours of the house.
The garden of the home is typical of early Texas gardens, and Barney has planted many of the plants named for Lindheimer. They have decorated the house for special occasions, including making a feather Christmas tree, a reproduction of early trees. The feathers came from a local turkey farmer, were dyed and put on a dowel rod which was put in a cedar stump. Mountain laurel seeds and old ornaments decorate the tree.
Barney and Ethel have spent many hours researching Lindheimer and have generously shared programs for local clubs. Since we have many German visitors to the Lindheimer house they have a printed tour guide in German to use if a German speaking docent is not available. A large map of Germany is on the left wall at the entrance. German visitors are asked to push a pin in their hometown on the map.
Their move to New Braunfels was planned in 1971. They bought a house here, joined the New Braunfels Conservation Society and subscribed to the newspaper so they would feel at home when they retired in 1981.
Movmg to this area for retirement was like coming home for Barney since he has many relatives in the surrounding area. He was bom in Houston and lived there until he went to work in the Bethlehem Steel Shipyards in Baltimore, Md., afta graduation. Then he was drafted and spent three years in the U.S. Army in Texas. first at Fort Hood then Camp Swift before moving on to Germany. After his military duty he returned to Houston and went to work for General Electric Co. for 18 years and then 15 . years with Dresser Industries before I retiring.
Barney’s great-grandparents came to Texas from Alabama rn the late ! 1860s and sealed in Gonzales County.
* His grandfather owned a ranch in
* Uvalde County, so during his high school years he spent many happy
! hours riding the train to the ranch dur-
* mg the summer and holidays and ; helped work on the ranch. His father
worked for the railroad in Houston, so ‘ he had a pass for his trips.
Barney and Ethel married in 1945.
* They met at Jefferson Davis High School rn Houston, where they raised
* their son ami two daughters
* Ethel (Ross Wyeth) Canion was ; bom in New Orleans but lived thor
* only about six months before her
* father was transferred to New York.
* They lived in Glenbrook, Conn.,
* where he commuted for five years
* before moving to Houston.
* After graduating from high school
* in 1943, Ethel started nurse's training
* and received her diploma from
* Methodist Hospital of Nursing in 1947 She served as a school nurse for
■ t 25 years.
She is a member of the National I • Society of the Daughters of the Amen -*: can Revolution. Her paternal great-
Ethel and Barney Canion prepare to enjoy a piece of apple coffee cake and some soft sugar cookies (dunking cookies). (Photo by Marie Offerman)
great-great-grandfather, Joshua Wyeth, dressed as an Indian and threw tea into the Boston Harbor during the Boston Tea Party. Ethel’s mother grew up in northeastern New York state and her father was from Terre Haute, Iud.
Barney and Ethel worked for their church, the scouts and other organizations while their children were growing up. Now their time is generously given to help the Conservation Society, Sophienburg Museum and Archives. the Men’s Garden Club and the Comal County Genealogy Society.
They find time to conunue their hobbies. Barney has always enjoyed woodworking and has made nice pieces of furniture, but now enjoys carving and building miniature houses that are replicas of old New Braunfels homes and businesses. He also carves angels and other Christmas figures.
Ethel’s big project is a special quilt she is making for her granddaughter. The quilt is embroidered, depicting the granddaughter’s interests.
Being the youngest member of her family, Ethel didn't learn much about cooking until she married, and she has enjoyed it ever since. She loves to try new recipes and is grateful for her old family recipes. Some of her favorite recipes have come from this area.Apfel Seriatim Spelse (German Apple Pudding)
Liner for pan 1/4 Mick butter
I package Zwieback (IO to 12)
I pint milk sweetened with L/4 cup
3 egg yolks
1/4 cup sugar
I teaspoon vanilla
pinch of lait
Filling I can (pound) ar pie sauce
1/3 cup sugar 1/4 teaspoon cinnamon 1/4 stick butter pinch of nutmeg juice of 1/2 lemon
Topping 3 egg whites 6 tablespoons sugar salt or cream of tartar grated bitter sweet chocolate
Butter a Pyrex dish (12 by 8) and line with IO to 12 Zwieback. Put sweetened milk on simmer (do not boil). Beat the egg yolks with 1/4 cup sugar, add vanilla, salt and butter left from buttering dish. Pour the hot milk over the mixture and then pour over Zwiebacks.
Put apple sauce and all other ingredients for filling in a skillet and allow to simmer for a few minutes, then spread over the Zwiebacks.
Whip egg whites, adding sugar, salt or cream of tartar. Spread over the apple sauce and bake in a 350 degree oven until brown. Sprinkle with grated chocolate._New England Bolled Dinner
3 pounds lean ham or ham with plenty of meat attached 6 to 8 carrots cut in 1-inch pieces 2 turnips, if desired, cut Into bite-size pieces
8 small onions or one large one, cut up
6 to 8 medium potatoes, quartered I head cabbage, cut in wedges
Cover meat with cold water, bring to boiling and cook very slowly for four hours. Add carrots, turnips and onions, cook 15 minutes Add potatoes and cook another 15 minutes. Add cabbage and cook 15 to 20 minutes. Rutabega can also be added — my mother always did.Soft Sugar Cake(dunking cookie)
2 cups sugar I cup butter or oleo I cup sour cream 4 eggs
I teaspoon soda I teaspoon cream tartar 51/2 cups flour Thoroughly cream the sugar and shortening. Stir in the sour cream and eggs. Add the dry ingredients that have been sifted together. Mix well. Chill overnight.
Roll on floured board to 1/4-inch thickness. Cut out with cookie cutter. Sprinkle with sugar (and cinnamon if desired), lf you want to decorate with raisins, soften them in water. Put on greased cookie sheet. Bake for IO minutes at 400 degrees.Coleslaw
1 medium head of cabbage, shredded fine
I cup sugar 1/2 teaspoon salt I Tablespoon butter 1/2 cup cream 1/2 cup vinegar Combine all ingredients except cabbage and cream. Cook until thick in double boiler or microwave. When cool add cream and pour over cabbage. Garnish as desired with carrot or peppers.Stuffed Cabbage
I medium-sized head of cabbage I recipe of dressing — yours, package or below
8 slices of day-old bread (cornbread if desired)
I cup milk
1 teaspoon salt, dash of pepper 1/4 teaspoon saffron
2 Tablespoons chopped parsley 2 Tablespoons butter
Ethel and Barney Canion with come of their handiworks. Ethel is embroidering a special quilt for her granddaughter, and Barney holds a wooden angel and Santa Claus he carved, (rhoto by Marie Offerman)
small onion, minced 1/4 cup celery, cut fine
Parboil die whole cabbage head in salted water for IO minutes. Break bread into small pieces. Beat egg and add milk and seasonings. Pour over bread. Lightly brown onion and celery in butter. Mix lightly with bread and milk. Drain cabbage. Remove center, all but about one inch of outside leaves. Stuff with dressing and bake uncovered for an hour in casserole. Serve with melted Swiss cheese over the top. Add the center of cabbage cut in wedges around the head. Add more cheese if desired.Peas and Butter Balls
1 Tablespoon of butter 1/4 teaspoon salt
3 Tablespoons of flour
2 Tablespoons of water
Freshly hulled green peas or sugar peas (or one can of early garden pen*).
Crumble together the butter, salt and flour. Moisten with the water. Mix a drop from teaspoon in peas that have been cooked in salted water until almost soft, lf you like, milk and butter can be added to peas before butter balls are dropped. Cover and boil five minutes longer.Pressed Chicken
Cut up a chicken in the usual manner and place in a kettle with a light lid, so as to retain steam; put about
two cups of water and salt and pepper over the chicken. Let it cook until the meat leaves easily from the bones. Cut or chop a1) the meat as for chicken salad. Put into a dish and pour the remnant of the juice in which it was cooked over it. This will gel and the loaf can be sliced when cold. This is nice with crackers for a light meal to have ready in a minute.
Apple Coffee Cake
11/2 cups flour
21/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 cup finely chopped raw apple
Sift together dry ingredients into mixing bowl. Mix egg, milk and oil and add to dry ingredients. Blend and fold in the chopped apple. Pour batter into greased 6 by IO inch pan. Sprinkle topping over top of coffee cake. Bake in 400-degree oven about 30 minutes.
Topping 1/4 cup sugar
2 Tablespoons flour 2 Tablespoons butter 1/2 teaspoon cinnamon
Mix together until crumbly. Sprinkle on top of coffee cake.ii Dishes with fresh, seasonal ingredients complement turkey
By RON DE SANTIS # Th* Culinary institute of America
HYDE PARK, N Y. (AP) — You don’t need to be the world's greatest
* chef to produce a memorable Thanks-
* giving feast
Choose foods you like and are com-i furlable preparing. This will build
* your confidence Select quality ingredients and use fresh, seasonal foods whenever possible.
Among autumn’s bounty, consider sweet potatoes, yams, onions, squash, carrots, cauliflower, brussels sprouts and turnips To these earthy colors, ; add to your table the jewel tones of
cranberries, grapes, apples, pears and plums. Cairned and pickled vegetables from summer are also appropriate.
Suck with the old family recipe for Muffing and roasung a turkey liven try tile following vegetable and potato recipes as a complement Each recipe has been selected with seasonality and freslmess in muid.Brussels Sprouts with Walnuts
2 pints brussels sprouts
2 slices bacon, diced
V* cup finely chopped onion
'/« cup finely chopped walnuts
Salt, pepper and nutmeg, to taste
Remove the outer leaves from the brussels sprouts. Cut a shallow X in the base of each sprout with a paring knife. Boil the brussels sprouts in lightly sailed water until tender, about 8 to IO minutes. Drain and refresh in cold water Cut the brussels sprouts into quarters and reserve.
Cook the bacon in a skillet over medium-low heat. Add die onions and saute until golden. Add the walnuts and brussels sprouts Heat thoroughly and season with salt, pepper and nutmeg. Makes IO servings,Spaghetti Squash with Marjoram
1 spaghetti squash (about 2'A pounds)
3 tablespoons butter
2 tdjgniMi fNyptd marjoram
Salt and pepper
Preheat oven to 325 degrees F. Split the spaghetti squash length wise .Remove the seeds and discard Place the squash, eta side down, in a
baking pan. Add water to a depth of I inch. Bake the squash until tender, ab out 20 minutes Scrape out strands and toss it with the bulter, marjoram, salt and pepper Makes IO servings.Potato and Celeriac Puree with Glazed Cranberries
Vi cup sugar
VA cups fresh cranberries 3 pounds celeriac, peeled and diced
3 pounds russet potatoes, peeled and diced 2 cloves garlic VA cups milk 6 tablespoons butter Salt and pepper to taste Combine the sugar with Vi cup water in a saucepan; boil for 5 minutes. Add the cranberries, reduce heat, and simmer without stirring until the cranberries pop and the syrup has reduced slightly, about 5 minutes. Boil the celeriac, potatoes and garlic in lightly salted water until the vegetables are tender; drain. Puree the vegetables using a food processor or ricer. Add the milk, buller, salt and pep
per. To serve, reheat the cranberries in their syrup. Spoon the cranberries over the puree. Make IO servingsCarrot Custard
'A pound carrots, peeled and
2 tablespoons butter (plus additional to grease custard cups)
2 tablespoons diced onion
I teaspoon minced ginger
VA tablespoons orange juice
'A cup heavy cream
3 eggs beaten
Salt, pepper and nutmeg to taste
Boil carrou under tender, drain Meanwhile, preheat oven to 350 degrees F and grease IO 2-ounce custard cups Ileal the butter rn a skillet. Add the onion and ginger, saute until the onion is translucent. Combine the carrot and onion mixture in the bowl of a food processor; puree. Combine the carrot puree, orange juice, heavy cream and eggs. Pour the mixture into the prepared custard cups Place the filled cups in a deep baking pan and pour in enough boiling water to reach halfway up the sides of the cups. Tent
the pan with aluminum foil. Bake the custards until set, about 20 minutes. Unmold the custards and serve. (If necessary, run a slender knife around the edge of each custard to loosen it.) Makes IO servings.Apple Pudding
I cup brown sugar 3 tablespoons butler, softened 5 large apples, peeled, cored and sliced I egg beaten
A cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder Pinch salt
I teaspoon vanilla extract lA cup cold water I pint heavy cream, whipped if desired
Preheal oven to 325 degrees F. Beal the brown sugar and butter logetlier, spread the mixture in (he bottom of a deep baking dish or casserole. Spread the apples on top of the sugar mixture Combine the remaining ingredients, except the whipped cream, in a blender or food processor; process until smooth Pour the balter over the
apples. Place the pan on a cookie sheet in case the pudding runs over. Bake in a 325-degrce F oven for 60 minutes. Serve hot with cream, whipped if desired. Makes IO servingsMornay Sauce
VA tablespoons butter or margarine VA tablespoons flour 2 cups milk
2 ounces grated Parmesan cheese 2 ounces grated Gruyere cheese Salt and white pepper to taste.
Melt butter or margarine in a saucepan; add flour and cook over rived mallow heat, stirring frequently, 5 to 6 minutes. Whisk in milk and simmer over very low heat for 30 minutes. Add cheeses; allow to melt, stirring occasionally. Season to taste with salt and white pepper,Cauliflower au Gratin
I head cauliflower, cut into florets
Sa* FEAST, Pag* •