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  • Location: New Braunfels, Texas
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New Braunfels Herald Zeitung (Newspaper) - November 23, 2005, New Braunfels, Texas WEDNESDAY, NOVEMBER 23, 2005 I coMiNGSur rn y Section!* L - f E VI PH RIEBEN MikeRtsko VKL Words of insight and fg I a message to help brighten your Jjlf Sunday mornings. s Herald-Zeitung To have your event publicized, l contact Melissa McCaghren at kf>25-9144, ext. 222, or by e-mail at [email protected] com "My favorite food at Thanksgiving is turkey." - Abel Bligh 10 years oldSHOW TIMES a ‘FEATHER OF THE EAGLE* AUDITIONS Auditions fora dramatic play about Marshal Michel Ney beginning in 1815 in Paris. History records his trial for treason, execution and burial in Paris, but legend has it otherwise. Roles for at least 17 players (IO men, four women and three youth. When: 4 p.m. Dec. ll Where: Krause House Theatre, 1300 Bulverde Road, Bulverde Information: 438-2339 ‘SORRY, WRONG CHIMNEY* Wednesday through Saturday evenings. A Yuletide farce by Jack Sharkey and Leo Sears. 6:15 p.m. salad bar and cocktails; 6:30 to 7:30 buffet; 8 p.m. dessert buffet. When: Today through Dec. 22 Where: Harlequin Dinner Theatre, Fort Sam Houston Information: 210-222-9694 OTHER EVENTS THANKSGIVING DINNER Everyone welcomed; transportation will be available. When: ll a.m. to2p.m. Thursday Where: Westside Community Center Information: 629-2011 ext. 4 FOURTH ANNUAL ADVENT VESPERS Sponsored by the New Braunfels Music Study Club (Texas and National Federation of Music Clubs. Singers from the community are invited to rehearsals at 7 p.m. tomorrow. When: 3 p m. Sunday Where: First Baptist Church Information: JoAnn Lemmon 606-1224. DANCE Sponsored by Good Time Polka and Waltz Club; music by the Fritz Hodde Orchestra From Taylor. Guests welcome. When: 3 to 7p.m. Sunday Where: Eagles Hall, 257 E. South St. NBRW CHRISTMAS TOUR OF HOMES The New Braunfels Republican Women (PAC) sponsoring a tour of six homes. Advance tickets are $12, day of tour $15. When: ll a.m. to 5 p.m. Dec. 3 Information: Pat Westberry, 627-3868 ARTICHOKE TURK PIZZA « ifc nim, Source: ConAgra Foods 1 baked thin Kalian pizza crust (12 inches) 1-1/2 cups (6 ounces) shredded Mozzarella cheese 1 can (14.5 ounces) Diced Tomatoes with Basil, Garlic and Oregano, drained 1 cup chopped leftover Preheat oven to 450°F. Place crust on ungreased baking sheet Sprinkle with mozzarella cheese.Top with tomatoes, turkey, artichokes, olives and Parmesan cheese. Bake 10 minutes, or until cheese is melted. Serves 4. ISLAND TURKEY SALAD Source: ConAgra Foods 1/4 cup shredded coconut 1 bag (10 ounces) hearts of romaine salad blend, (about 6 cups) 1 can (8 ounces) pineapple chunks, drained, juice reserved 1 large mango, peeled, pK- Preheat oven to 350*F Place coconut in shallow baking pan. Bake 6 minutes, or until lightly browned, stirring after 3 minutes. Set aside. Cover large serving platter with lettuce; top with pineapple, mangoes, grapes and turkey. Beat mustard and reserved pineapple juice in small bowl with wire whisk until well blended. Drizzle over salad. Sprinkle with almonds and toasted coconut. Serves 6.ALL-AMERICAN TURKEY POT PIE Source: Taste of Home 2 cups all-purpose flour 1/2 teaspoon saft 1/2 cup finely shredded cheddar cheese 2/3 cup shortening 1 tablespoon cold butter, cubed 3 to 4 tablespoons cold water FILLING: 1 cup diced peeled potatoes 1/2 cup thinly sliced carrots 1/3 cup chopped celery 1/4 cup chopped onion In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball. Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes. For filling, in a large saucepan, saute the potatoes, carrots, celery, onion and garlic in butter for 5-6 minutes. Add broth; cover and cook for 10 minutes or until vegetables are tender. In a small bowl, combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer. Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim astry even with edge. Pour hot turkey filling into crust. oil out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry. Bake at 350° for 35-45 minutes or until crust is light golden brown. Serve immediately. Serves 6. FAVORITE HOLIDAY TURKEY MELT Source: Kraft Foods 1 (1 lb.) round loaf of bread 1/4 cup Miracle Whip Dressing I cup Kraft Shredded Mozzarella Cheese 1/2 cup dried cranberries Preheat oven to 400°F Cut 1 /2-inch-thick slice off top of bread loaf; set aside. Remove center of loaf, leaving 1/2-inch-thick shell. Reserve removed bread for making croutons or another use. Spread inside of bread shell with dressing. Fill with layers of cheese, cranberries, turkey, onions and spinach. Cover with top of bread; wrap in foil. Bake 30 min. or until sandwich is heated through and cheese is melted. Let stand 10 min. Cut into 4 wedges with serrated knife. Serves 4. 1/2 lb. leftover cooked turkey breast, sliced 1/4 cup thinly sliced onions 2 cups lightly packed baby spinach leaves 1 garlic clove, minced 1 tablespoon butter 1 cup chicken broth 2 tablespoons all-purpose flour 1/2 cup milk 1-1/2 cups cubed turkey 1/2 cup frozen peas, thawed 1/2 cup frozen corn, thawed 1/2 teaspoon saft 1/4 teaspoon dried tarragon 1/4 teaspoon pepper ted and chopped 1 cup seedless red grapes 1-1/2 cups cubed leftover cooked turkey 1/4 cup honey mustard 1/4 cup honey-roasted sliced almonds cooked Turkey 1 can (14 ounces) artichoke hearts, drained, coarsely chopped 1 can (2.25 ounces) sliced black olives, drained 1/2 cup (2 ounces) shredded Parmesan cheese TURKEY LEFTOVERS Clockwise from top, artichoke turkey pizza, all-American turkey pot pie, island turkey salad. With the end of Thanksgiving, leftover turkey can be used for a variety of flavorful dinners later. Photos submitted Creative ideas jazz up leftovers By Ann Cousin Correspondent Turkey roasted to perfection, cornbread dressing, buttery mashed potatoes, not-too-tangy cranberry sauce, sweet potato casserole with gooey little marshmallows melted on top; ah yes, dinner was fabulous and everyone is as stuffed as the turkey. Don’t you just love Thanksgiving? It s the most guilt-free holiday of the year. You don’t have to worry about getting the right gifts for everyone or what you should cook. You know you will be eating turkey and all the trimmings without even worrying about how many calories are in that slice of pumpkin pie. You have permission to eat to your heart’s content! For many, the day isn’t just about stuffing yourself at dinner; it’s about the leftovers you eat in the days following. In fact, according to a recent survey conducted by the makers of GLAD food storage products, 87 percent of Americans will consume leftovers in the week following the big feast and 85 percent of the people preparing the Thanksgiving meal plan it so they have leftovers. Just how many appearances do leftovers make over the course of the week following the holiday? For about 50 percent of people it’s about two to three meals, while die-hard Turkey Day leftover lovers (8 percent) will have at least six meals containing leftovers. Remember to stock up on food storage products so you will be prepared to properly store all those yummy leftovers.The following food safety tips may help you out as you save and share your leftovers: ■ Food safety experts recommend you refrigerate foods quickly because cold temperatures help prevent most harmful bacteria from growing and multiplying. Refrigerate leftovers within two hours of the meal. ■ Cool warm leftovers rapidly by dividing them into small, shallow containers before refrigerating. Once chilled, pack in seal-able, disposable storage containers or zipper food storage bags. Refrigerate or freeze. ■ Remove stuffing immediately from the turkey and carve all meat from the bird; chill separately. ■ Send guests home with leftovers packed in disposable, reusable containers.. ■ Freeze individual portions of leftovers. ■ Sort turkey meat so that smaller pieces of meat are in one container, ready to use in soups, salads or casseroles, while larger pieces are packed separately for sandwiches or to reheat and eat. Give new life to your leftovers with some of these ideas: ■ Refrigerate or freeze the turkey carcass and simmer later to make soup. ■ Use cranberry sauce as a dessert sauce, drizzled over ice cream or pound cake. ■ Combine mashed potatoes with chopped-up turkey to make turkey hash. ■ Dice leftover veggies from the vegetable platter and simmer with turkey in soup. ■ Shred turkey and add to cooked pasta; toss with bottled Alfredo sauce. ■ Turn leftover bread or rolls into bread pudding. While turkey sandwiches and turkey pot pie are traditional ways to use up your turkey, there are a variety of other meals that you can make. Jazz up those leftovers with some of the recipes shown at right. Monte Montgomery to perform Friday at Adobe Verde If you’re like me, by the time Thanksgiving is over, I’ve had my fill of turkey and dressing. Rather than eat leftovers on Friday night, why not head over to Adobe Verde Restaurant in Gruene. Kick back with some ice cold drinks, a big plate of hot enchiladas and some six-string magic by guitarist Monte Montgomery. Less than a month after hosting the First Annual Paul & Monte’s Salsa Festival at Adobe, Monte returns to the inside stage for more amazing guitar wizardry. In addition to fronting a trio at various local venues, Monte also enjoys an occasional solo acoustic gig like the ones at Adobe Verde. The trio, consisting of pianist James Speer, vocalist and guitarist Brian Lee, and Monte, performed several sets at the Salsa Festival and were fantastic. Mark those calen dars now for Monte’s Friday night show, at Adobe. And speaking of Brian Lee, he plays Adobe on Saturday night. Both shows are free and the music starts about 7 p.m. I highly recommend seeing the new Johnny Cash movie, “Walk the Line,” even if you’re not a fan of his music. Having been a fan of his since I was 6,1 had my doubts about the ability of any Hollywood movie to capture the colorful career of the Man in Black. Needless to say I was pleasantly surprised. Both Joaquin Phoenix and Reese Witherspoon did excellent jobs in their portrayal of one of country music’s most beloved couples. Doing their own singing and playing added to the authenticity of their performances. The movie clocks in a little over two hours and covers Cash’s career from his youth until his 1968 recording of the award winning live album “At Folsom Prison.” As all movies do, it takes a few liberties with the actual facts, but they have no negative effect on the quality of the movie. The Cashes both had complete script approval and even gave the nod for Phoenix and Witherspoon to portray them in the movie and met with both actors on several occasions to go over historic details. The soundtrack contains all the songs from the movie, performed by the actors themselves. The movie did well at the box office on its opening weekend, even with the new Hany Potter movie as a competitor. Cross Canadian Ragweed plays tonight at Cowboys Far West in San Antonio. After taking a few days off for the Thanksgiving holidays, they hit the road again for a major tour through the Midwest then over to California. Ihey return to Texas for a special New Year’s Eve concert at Saengerhalle with guests Wade Bowen and Stoney LaRue. Their latest CD, “Garage,” is selling well, and audiences are flocking to their concerts on a nightly basis. Their current tour, appropriately titled the “High Times and Flang-overs Tour 2,” features their best friend Dierks Bentley. Last years tour with Bentley was so successful, they decided to do it again this year. Check out their new Web site at for all the info about the concert tonight in San Antonio and the New Year’s Eve concert at Saengerhalle.DALE MARTINDale Martin writes about music. He can be reached at [email protected] com. ;