New Braunfels Herald-Zeitung from New Braunfels, Texas • Page 6

Paged a I Wednesday, July Cuisine! 'A gourmet dinner fit for anyone 9 MARIE'S KITCHEN American Cancer Society's Comal County Chapter plans festive Summer Starlight Gala By MARIE OFFERMAN Special to Herald-ZtHung Mark your calendars now for a fun evening at the American Cancer Society's 1993 Summer Starlight Gala on Friday, Aug. 13, at the New Braunfels Civic Center. The public is invited to spend a romantic evening enjoying a gourmet dinner prepared by Don Strange Catering of San Antonio and dancing to the Ked Parrock Orchestra. For reservations and information call 6295717. Reservations must be made by Friday, July 30.

Major credit cards will be accepted. The festivites will begin at 7 p.m. with a cash bar, with dinner to follow at 8 p.m.. There will be door prizes and a silent auction, featuring a Cattleman's Smoker, donated by New Braunfels Smoker a photography package donated by Wagner Haus Photography, and a Spurs package which includes an autographed Spurs baseball cap and two front-row tickets to a Spurs home game during the 1993-94 season. There will truly be something for everyone.

A harpist will play from 7 p.m. to 9 and then the thirteen member orchestra, featuring vocalist Shey Alexander, will perform until midnight. The orchestra specializes in music from the Big Band Era, but will play a wide variety of music from the 40's through the 80's. All monies raised will benefit cancer patients and their families in Comal County. Tickets are S75 per couple, and there are other underwriting categories available.

The attire for the evening is black-tie optional; tuxedos are not required! The gourmet dinner menu will please everyone. It will feature mesquite roasted tenderloin, served with homemade rolls, creamy horseradish, Henry Bain sauce and hot mustard; pasta primavera in Alfredo sauce with jullienne vegetables; crab souffle dip served with toasted bagel rounds; venison or seafood crepes; imported cheeses and fresh seasonal fruits served with a variety of breads and gourmet crackers; fresh raw vegetables served with dill sauce; avocado halves served with sour cream, green goddess and French dressing, bacon bits and caviar, spinach salad tossed with fresh strawberries, toasted almonds, kiwi and avocado slices with a raspberry vinaigrette dressing; baskets of fresh strawberries; the grand dessert table featuring Don's famous triple chocolate cake, Italian creme cake, fresh apple cake, pecan tarts, chocolate dipped palmiers, fudge brownies, and an assortment of homemade cookies; and a flavorful Mexican coffee spiced with cinnamon. It should be an evening to remember! Don Strange is sharing his recipes for venison crepe filling, crab meat souffle and fresh apple cake. Other recipes are from the gala committee members. Enjoy! ftfet Marinade cup olive oil 1 teaspoon wine vinegar 2 cloves garlic, crushed 1 teaspoon salt 1 teaspoon pepper cup red wine approximately 4 Ibs.

filet or eye of round Combine all marinade ingredients. Pour over meat and marinate at least 4 hrs. Bake (uncovered) in a 325 degree oven for 1 baste every half or if desired, grill outside until meat reaches desired doneness. Serves 6 to 8. From: Jean Kneuper Shrimp-Articfwfo Curry Saiad lb.

fresh cooked, cleaned shrimp 1 box Uncle Ben's wild rice 4 green onions, sliced thin 1 bell pepper, diced 12 green olives, sliced 2 (6 oz.) jars marinated artichoke hearts teaspoon curry powder cup mayonnaise salt and pepper to taste Cook rice without butter and cool. Drain artichoke hearts and retain liquid. Slice artichokes and combine with rice, shrimp, bell pepper, onions and olives. Combine artichoke liquid with curry, salt, pepper, and mayonnaise. Add to rice mixture and toss well.

Chill at least 24 hrs. before serving. Garnish with sliced tomatoes, if desired. Serves 10 to 12. From: Trisha Albrecht SauteedSpinach 2 cups mushrooms, thinly sliced 3 slices bacon cooked crisp, crumbled 3 green onions, chopped 1 lb.

fresh spinach, washed with stems removed and dried 1 tablespoon olive oil 2 tablespoons lemon juice 1 tablespoon Dijon mustard Heat a large pot hot and spray with cooking spray. Add mushrooms and onions. Cook until soft. Add olive oil and of the spinach. When the spinach is cooked down add the remaining spinach and cook until soft.

Remove from heat. Add the lemon juice, mustard and bacon. Toss. Serve immediately. Serves 4.

From: Kelli Kensing submitted photo On the tables Assorted breads, cheeses and fruits will be on the lavish buffet table provided by Don Strange Catering at the Aug. 13 ACS Gala. Venison Crepes 1 Ibs. venison, cut in julienne strips 1 Ibs. pork loin with bone, cut in julienne strips 1 gal.

water salt and pepper to taste 1 cup to dissolve 2 cans water chestnuts 3 Ibs. mushrooms, sliced 2 bunches green onions, cut in 1" slices 3 garlic pods, minced Slice venison and pork loin into julienne strips and marinate overnight in marinade. To make the crepe sauce, trim fat from pork loin bone and boil in 1 gallons of water, season with salt and pepper to taste. Thicken sauce with 1 cup cornstarch dissolved in water. Saute meat and add to the sauce along with the remaining ingredients.

Put venison filling into a crepe and serve hot. Marinade: 3 tablespoons rice wine cup soy sauce 2 tablespoons sugar 1 tablespoon baking soda 1 teaspoon sesame oil cup cornstarch Combine all ingredients and blend well. Put meat in marinade and marinate overnight. From: Don Strange Catering Crab Meat Souffte 1 (8 oz.) pkg. cream cheese cup mayonnaise 1 tablespoon lemon juice teaspoon Worcestershire sauce dash of cayenne 2 cups lump crab meat cup toasted almond slivers Combine first 6 ingredients in a bowl and stir until well mixed.

Pour into an oven-proof container and top with toasted almonds. Heat in oven until warm. Serve warm with toasted bagel rounds or crackers. From: Don Strange Catering Herald-Zeitung photo by KARLA WENZEL Linda Gabbard, Laurie Tleman, Trlcla Albrecht, Nathan Rhelnlander, Sharl Kasberg, Jean Kneuper, Kelll Kensing me; recently to continue planning the American Cancer Society's Summer Starlight Gala. Not pictured are Melissa Gleason, Callie Jacks and Margaret Burns.

The gala will take place on Friday, Aug. 13 at the Civic Center. For Information or reservations, call 629-5717. over cooled cake. From: Don Strange Catering 'Bonana-'BtueBerry Muffins 1 cups vegetable oil 2 cups sugar 3 eggs 3 cups flour 1 teaspoon baking soda 2 teaspoons cinnamon 3 cups apples, peeled, cored and sliced 1 cup chopped pecans 2 teaspoons vanilla Blend oil and sugar, beat in eggs one at a time and then add dry ingredients that have been sifted together.

Fold apples, pecans and vanilla into batter. Pour into a greased and floured tube or Bundt pan. Bake in a 325 degree oven for 45 min. Remove cake from oven and cool in pan about 15 finish cooling on rack. Pour glaze over cooled cake.

Glaze: cup butter 1 cup brown sugar cup evaporated milk Combine all ingredients in a small saucepan and heat over med. heat until it comes to a boil. Remove from heat and cool. Pour cup sugar 1 teaspoon grated lemon peel Combine and set aside for topping. 2 cups flour 2 teaspoons baking powder teaspoon salt teaspoon cinnamon 2 ripe bananas, quartered 2 eggs cup brown sugar 6 tablespoons butter, melted 1 teaspoon vanilla cups blueberries Combine flour, baking powder, salt and cinnamon and set aside.

Beat bananas in large mixer bowl until mashed. Add eggs, sugar, butter and vanilla. Mix well. Stir in dry ingredients until just blended. Fold in blueberries.

Spoon into 12 muffin cups that have been sprayed with Pam. Sprinkle tops with lemon sugar topping. Bake in a 400 degree oven for 20 to 25 min. or until lightly browned. Cool on rack.

Makes 12 muffins. Muffins freeze well. From: Laurie Tieman Spanish Coffee Cake 1 cups sifted flour cup sugar cup brown sugar teaspoon cinnamon teaspoon salt cup vegetable oil Combine all ingredients and mix well. Remove cup of mixture and mix with cup chopped nuts. Set aside for topping.

Into the remaining crumb mixture stir. teaspoon baking soda teaspoon baking powder legg See KITCHEN, Page 7.