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New Braunfels Herald Zeitung (Newspaper) - November 19, 1997, New Braunfels, Texas 10A □ Herald-Zeitung □ Wednesday, November 19,1997 Great American feast ■49 Photo submitted With as many variations aa American families, the turkey is the quintessential American entree — nutritious, economical and steeped In history. Memorable birds swim in marvelous marinades LEMON GARLIC MARINADE 1/2 cup olive oil 1/4 cup fresh lemon juice 6 large garlic cloves 1/2 cup teaspoon salt 1/2 teaspoon pepper peel from I lemon In blender, combine olive oil and lemon juice While blending, drop in garlic cloves one at a time Gradually add lemon peel strips. Continue to blend until mixture is pureed Makes enough for a 10-pound turkey. TERIYAKI MARINADE I cup teriyaki sauce I tablespoon garlic powder I tablespoon onion powder I tablespoon powdered ginger In a small bowl, combine teriyaki sauce, garlic, onion and ginger powders Makes enough for a 10-pound turkey. CREOLE MARINADE 1 8-ounce bottle of Italian salad dressing 3 tablespoons Creole seasoning 2 teaspoons hot sauce In small bowl, combine Italian salad dressing. Creole seasoning and hot sauce Makes enough for a 10-pound turkey. For all three marinades: Using an injector, inject marinade into all parts of the thawed turkey. Strain marinade if difficulty passing through injector. Gently massage turkey to distribute marinade. Place turkey in a large plastic bag (cooking bag or clean trash bag). Close bag and refrigerate overnight. Deep fry or roast (From the National Turkey Federation) For flagging dinner conversation, try some turkey trivia lf the conversation starts to run dry, try some turkey trivia on those distant in laws. Turkey lore Early explorers to the New World quickly acquired a taste tor turkey and took birds back to Europe By the 1500s, turkeys were being raised domestically by people in Italy, france and England VV lien the Pilgrims and other settlers arrived in America, they were already tanuliar with raising and eating turkey and naturally included it as part of their I hanksgiv mg feast Some experts think the first Thanksgiving dinner was served by the Pilgrims in In? I Others credit the settlers of Virginia’s Jamestown with celebrating the first Thanksgiving as their version of England's ancient Harvest Home festival President Lincoln proclaimed Thanksgiving a national holiday in IH63, supposedly as a response to a campaign organized by magazine editor Sara Joseph Hale In I d id. President franklin Roosevelt moved Thanksgiving Day forward one week, as it is presently celebrated A bird of courage Benjamin franklin, who proposed the turkey as the official United States’ bird, was dismayed when the bald eagle was chosen over the turkey franklin wrote to his daughter, referring to the eagle’s “bad moral character," saying, “I wish the bald eagle had not been chosen as the representative of our country ' The turkey is a much more respectable bird, and withal a true original native of America ” Holiday turkeys In 1996. about 300 million turkeys were raised The National Turkey federation estimates that 45 million of those turkeys were eaten at Thanksgiving, 22 million at ( hnstmas and Id million at Easter Ninety one percent of Americans surveyed by the National Turkey federation eat turkey at Thanksgiving The average weight of turkeys purchased for Thanksgiving is 15 pounds, meaning that approximately 675 million pounds of turkey arc consumed in the U.S. each Thanksgiv mg Ready for a nap? Many people report drowsiness atter eating Thanksgiving dinner While turkey often receives the blame, recent studies suggest that carbohydrate rich meals may cause sleepiness by increasing the number of tryptophans in the brain Therefore , the unusually large, mu!ti-coursed, carbohydrate-rich meal that most people eat on Thanksgiving is more likely the cause Turkey EQ. Are turkeys really dumb? Turkeys are not dumb; however, the domesticated turkey may appear less cunning and more docile compared to the wild turkey; whose survival depends on its adjustment to a less protective environment. Out of thig world snack When Ned Armstrong and Edwin Aldrin sat down to eat their first meal on the moon, their foil food packets contained roasted turkey and all of the tnmmmgs. Feathers and more feathers It’s estimated that turkeys have approximately 3,500 feathers at maturity The bulk of turkey feathers are composted or otherwise disposed of; however, some feathers may be used for special purposes, for instance, dyed feathers are used to make Amencan Indian costumes or as quilts for pens The costume that “Big Bird” wears on “Seasame Street” is rumored to be made of turkey feathers Turkey feather down has been used to make pillows. For commercial use, turkey skins are tanned and used to make items like cowboy boots, belts or other accessories. (From the National Turkey Federation) Deep fried turkey, a concept which started in the South, is gradually rising in popularity nationwide. In fret, since deep frying turkey requires special equipment and lots of oil, groups of neighbors often get together to share the costs and the feast. For a Deep Frying Turkey experience that is fun and produces delicious results follow these guidelines: Equipment — You’ll need a 40 or 60 quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector. Location — Place fryer on level dirt or glassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil. Ingredients — Smaller turkeys, 8 to IO pounds and turkey parts such as breast, wings and thighs are best for frying. You’ll need approximately five gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading (such as Shake ’n’ Bake) or seasoned with and). Cooking Preparation — To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1-2 inches above the turkey. Remove the turkey and note the TURKEY HOTLINE (Automated assistance available after-hours) 1-800-323-4848, open to United States and Canada. Bilingual assistance available 1-800-TDD-3848, Hearing and speech impaired assistance www.butterball com, online assistance and e-mail Dates and Hours Nov 1-26, weekdays. 8 a m. to 8 pm. Nov 22-23, weekend prior to Thanksgiving Day, 8 a m. to 6 pm. Nov 27, Thanksgiving Day. 6 a rn. to 6 p.m. Nov 28-Dec 23, Weekdays, 8 a m to 6 p m Dotes to E-Moil Tho Talk-Lino Home Economists Nov 1-Dec. 23 Source: Butterball Turkey water level, using a ruler to the distance from the top of die pot to the surface of the water. Pour out die water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey. Heat the oil to 3S0-degrees. Depending of the amount of oil jised, this usually takes between 45 minutes and one hour. While $e oil is heating, prepare the turkey as desired, lf injecting a marinade into the turkey, puree ingredients so that they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions. Remove skinjf desired, lf breading the turkey, place the turkey in a gallon-sized storage bag with breading and shake to coat. Do not stuff turkeys for deep frying. Frying the Turkey — Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperatures with meat thermometer. The temperature should reach 170 degrees in the breast and 180 degrees in the thigh. Turkey parts such as breast, wings and thighs require approximately 4-5 minutes per pound to come to temperature. Additional Safety Tips — Never leave the hot oil unattended and don’t allow children or pets near the cooking area. Allow the oil to cool completely before disposing or storing. Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey. Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.    \ (From the National Turkey Federation)    , (hr unto adm IDV hi i ha \\ (LEMUS t TUXEDOS 321 Mill Street. New Braunfels 625-3316 Try Our Drive-Thru Service ~7rj ic carry the latest creative fashions IM/for today’s creative people. Cues*? Dakota Smith Laura Ashley Cant Fend! derate Armani Wes Coran Nicole Miller Nikon Lanvin OTI Creative Eyewear 625-9770 844 N. Walnut New Braunfels Bible-centered fun for all children. Kindergarten to 8th Grade Approved Workmen Are Not Ashamed 2 Timothy 2:15 Wednesdays at 6:30 PM First Baptist Church 733 Cross St. New Braunfels, Tx. 830-625*9124 CITY OF NEW BRAUNFELS PY 1998 COMMUNITY DEVELOPMENT tBLOCKGRAMT-non (CDBG) PROGRAM B-98-MC-48-0512 CDBG ENTITLEMENT On November IO, 1997, the City of New Braunfels approved the City’s Statement of Objectives and Certifications of the City’s receiving the PY 1998 Community Development Block Grant. The statement and Certifications will be submitted to the U.S. Department of Housing and Urban Development (HUD) on Monday, December I, 1997. The statement describes the intended use of 1998 CDBG funds for the following projects: flQGEAM AMOUNT Berycid Drainage 2S5.97600 Ethel Field Improvement 29.150 00 Summer Youth Recreation Program 16.158 OO Comal County Family Violence Shelter 7.000 00 Communi.'ies in School 24.860 00 YMCA of Comal County 5.71200 Housing Resource Coordinator 27.777.00 Administration 75.367 00 PROC RAM TOTAL tti.nie The Statement and Certifications are available for review in the Community Development Department, Municipal Building, 424 South Casten, New Braunfels, Texas, (830) 608-2100 Any objections ta tilt nppitrntUM »kmM bt dial mih Ult Community Dtvtlopmtuf Department The Director of Community Development will respond to any written complaint within fifteen (15) d*yS    DISPLACEMENT The City of New Braunfels does not anticipate any displacement of persons as defined in 24 CFR Section 470.612(a) as a result of the PY 1998 CDBG activities lf unforeseen displacement should occur as a result of CDBG activities, the City of New Braunfels would minimize the effects of such displacement and mitigate any adverse effects of any such displacement following the procedures set out under the Uniform Relocation Assistance and Real Property Acquisition Policies Act of 1970 (called the “Uniform Act”) This assistance includes relocation payments and other relocation assistance. St OI Smoking • Weight Lou • Stress • MKonhdence Memory • Concentration • Nail Biting • Insomnia • Depression Salesmanship • Exams • Dental Anxiety • aminate Drugs/ Alcohol Pubic Speaking • Sports Performance • Pro/Put Surgery John Cobley • (830) 609-5090 We will be closing our doors on Thursday November 27th for Thanksgiving Day. To accommodate the closing we have moved our advertising deadlines to the following: Retail & Classified Display Deadlines Publication Herald- Zeitung Upstream Herald- Zeitung Herald- Zeitung Herald- Zeitung Herald- Zeitung Herald- Zeitung UP s/ream Date Tuesday, Nov. 25th Wednesday, Nov 26th Wednesday, Nov 26th Thursday, Nov. 27th Fnday, Nov. 28th Sunday, Nov. 30th Tuesday, Die. 2nd Wednesday Dec 3rd Deadline Wednesday Nov 19th Wednesday Nov 19th Thuiaday Nov 20th* Friday Nov 21st * Monday Nov 24th Tuesday Nov 25th Wednesday Nov 25th Wednesday Nov 26th Classified Line Ad Deadlines Publication Date    Deadline Herald- Zeitung Wednesday, Nov. 28th Monday Nov. 24th, 5:00p m Herald- Zeitung Thursday, Nov. 27th Tuesday Nov. 25th, 10:00 a.m. Herald-Zeitung Friday Nov 28th    Wednesday Nov 26th, IO OO a.rn We would like to wish everybody happy and safe Thanksgiving. From the employees at the New Braunfels Herald-Zeitung \Mayaa Kiaaedy ★ Lifetime Resident of New Braunfels ★ 25 Years GM Experience ★ ASE Master Technician ★ 20 Years of Local Service Service Manager’s ^ Special mu rn rn m mu mum urn an mu av w ■ •Lube + OII & {Fitter Special I Recommanded every 3,000 mise 1 indudaa lube and up Ie 5 quarts of oil od atar and wetattrtnn. I lEacfcrttM Own! a ayrahaMoal IS Qoodwianch Service re Rotation Inductee: Rotate al tour brae, I pius PMI Brake Inepecbon I EW Iinwj to WM MW    IMM    a    aw    VMM*    fat    tan** Ca^'Sy^'Spi&ilun^'SS^'SjXH *39“ I Mutt mama* of is* up** Rum. ake* ipaa* I aaa* aaa—ley Includes Flush system, laamngaabaa^Adarpi rapedion of betta and hoise, add up to 1 galon coolant. Q Qoodwiench Sendee "XX ► Unlimited Time • Fastest Modems ► No Long Distance Charges ► No Hourly Charges ► Call Now And Get Your First 2 Weeks Free! | 608-0808 Compuvision Inferno! » ;