New Braunfels Herald Zeitung (Newspaper) - October 8, 1997, New Braunfels, Texas
Taste of Home
Herald-Zeitung g Wednesday, October 8,1997 □ 9Ain New Braunfels
Leading food manufacturers provide recipes, free samples
Area cooks have been talking* about die Taste of Home Homemaker School for weeks now, and final preparations are in order for the event at New Braunfels High School Thursday.
“We’re expecting a big crowd, so
I’d advise people to get advance tickets to assure themselves a seat,” said Jason Borchardt of the Herald-Zeitung, sponsor of the event.
The cooking school is associated with two national magazines, “Taste of Home” and “Country Woman.” Part of the fun is the large number of prizes that will be given out during the program. Every attendee will receive a free cookbook, plus a free “gift bag” filled with valuable coupons and sample items supplied by national and local sponsors.
The cooking school, conducted by home economist Margaret
McCutcheon of Lubbock, will include on-stage preparation of 13 recipes, kitchen equipment, latest food products and techniques, as well as timesaving recipes. McCutcheon HcCuteheon said she looked forward to the opportunity to share her love of cooking with New Braunfels area residents. A graduate of Texas Tech
University, McCutcheon joined the Homemaker Schools staff after teaching high school home economics for six years. A native of West Texas, she previously had worked as a county extension agent in Lubbock.
Asked why readers would be interested in attending a Homemaker School, McCutcheon said, “People attend cooking schools for many' reasons, but I feel the majority are looking for new, quick and easy recipes to incorporate in today’s busy lifestyle. One of the objectives of my presentation is to prepare foods with produces and techniques that take less
time, yet still taste homemade.”
When MCutcheon was asked what she does at home, she said, “When I am home, my family and friends always expect fresh-baked goodies — they sure do not mind me
experimenting on them.”
Tickets are $3 each and are available at the Herald-Zeitung office, 707 Landa St. The doors open at 5 p.m. Thursday, and the program begins at 6 p.m.[RADZOHRo minute! SUL CHANGE
Homemaker School features top-notch recipes
These are just a few of the multitude of scrumptious recipes to be available at the Taste of Home Homemaker School.
BROCCOU-CHEDDAR CASSEROLE 8 cups chopped fresh broccoli
1 cup finely chopped onion 3/4 cig) butter or margarine 12 eggs
2 cups whipping cream
2 cups shredded cheddar cheese, divided
2 teaspoons salt I teaspoon pepper In a skillet over medium heat, saute broccoli and onion in butter until crisp-tender, about five minutes; set aside.
In a bowl, beat eggs. Add cream and I 3/4 cups of cheese; mix well. Stir in the broccoli mixture, salt and pepper.
Pour into a greased 3-quart baking dish; set in a larger pan filled with I inch of hot water.
Bake, uncovered, at 350 degrees for 45 to 50 minutes or until a knife inserted near the center comes out cleaa Sprinkle with remaining cheese.
Let stand IO minutes before serving Makes 12 to 16 servings.
CHRISTMAS SHORTBREAD WREATHS I cup all-purpose flour 1/2 cup cornstarch 1/2 cup confectioners’ sugar 3/4 cup butter, softened red and green sprinkles In a bowl, combine flour, cornstarch and sugar. Blend in butter I with a wooden spoon until the; dough I is smooth.
Form into two balls. Chill for 30 minutes or until firm.
On a floured surface, roll one ball into a 9-inch circle; transfer to a greased baking sheet. Cut out center with a small round cookie cutter.
lf desired, scallop outer and inner edges of wreath with the edge of a cookie cutter or a knife. Cut the wreath into 12 wedges. Separate the wedges, leaving 1/8 inch between. Decorate outer and inner edges with sprinkles. Repeat for remaining dough.
Bake at 300 degrees for 18 to 22 minutes or until golden brown. Cool on pan for five minutes. Recut wreath into wedges. Remove to a wire rack to cool completely.
To serve, arrange as a wreath on a large flat serving plate. Makes 2 dozen.
PORK ROAST WITH FRUIT SAUCE pork loin roast with bone (3 to 4 pounds)
I jar apple jelly (IO ounces)
I cup apple juice 1/2 teaspoon ground cardamon 3/4 cup chopped dried apricots
1 tablespoon cornstarch
2 tablespoons water
Place roast on a rack in a shallow
roasting pan. Bake, uncovered, at 350 degrees for I 1/2 hours. In a saucepan, combine apple jelly, apple juice and cardamon; cook and stir over medium heat until smooth and heated through. Set aside 1/2 cup. Brush some of the remaining sauce over roast; bake 40 to 60 minutes longer or until a meat thermometer reads 160 to 170 degrees, brushing with sauce every 20 minutes. Transfer roast to a serving platter and keep warm.
Pour pan drippings into a saucepan. Add apricots and reserved fruit sauce; cook over medium heat until softened, about 5 minutes. Combine the cornstarch and water until smooth; add to apricot mixture. Cook and stir until mixture boils, about two minutes. Serve with roast. Makes IO to 12 servings.
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Bourbon 1.75 Ltr.
Gordon's Vodka 80
Malibu Rum #
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Qualified patients may be compensated up to $120.00.CENTRAL TEXAS HEALTH RESEARCHNEW BRAUNFELS. TX 70130 629-9036 609-0900 (METRO)
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