Braeburn Valley News

December 2002/January 2003

Published by the Braeburn Valley Homeowners Association, Inc.

This version has been edited to remove last names and addresses

A committee was appointed (by the Super Neighborhood #36) to research the Ruffino Hills Transfer Station (Solid Waste Transfer Station). This corporation will be receiving solid waste from the City of Bellaire, processing it on the Ruffino Road, then transporting to a land fill in Richmond/Rosenberg. This committee has been researching from all angles. We do not feel that this transfer station is in the best interest of the property owners in the Fondren Southwest area. Many thanks to the residents that signed the petition at the annual homeowners meeting.

Super Neighborhood #36 has set up a Town Hall Meeting fro Thursday, December 19, 2002 at the Braeswood Assembly of God Church from 7:00 to 9:00 p.m. We will have elected officials that can answer our questions. Even though this property does not share a property line with Braeburn Valley, it does directly effect each and every one of us that live and work in our community. It effects your quality of life as well as your property values.

The developer told us at a meeting a month ago that there would be no activity on the site for at least 8 to 10 months. For the past two to three weeks, earth mover trucks have been carting truck load, after truck load of dirt constantly onto the site. It looks like dirt is being put on top of the old land fill, which is not in our best interest.

PLEASE******PLEASE******PLEASE****** take time out of your busy schedule to attend and help us oppose this horrible project. If you can’t make it, PLEASE send someone, bring your whole family, plus aunts, uncles and cousins. Please contact and urge your neighbors to attend also. We need every home in Braeburn Valley represented. Please folks, we need to get as many people to attend as possible.

If you need additional information, call Ruth at (713) 776-2760.

While riding through Braeburn Valley the other night, we notice there were a large number of street lights that were burned out or not working. If you have a light out in front of your house, please write the number down that you can get off of the pole itself, then call 311 to report it.

By Mary Ann Waite

HAPPY HOLIDAYS EVERYONE!! I hope you got a chance to make the cilantro dip that was in an earlier newsletter because I made up 24 jars for our craft show, sold out and took orders for more—that’s because I had some samples—it is really great for gifts. It was a Gift in a Jar with holiday fabric on the lid. For this month, I am giving you my best appetizers—since our traditional Christmas Eve is a table full of everyone’s favorite snacks! I got the Shrimp Mold recipe over 30 years ago from my Bridge Club. The cheese ball I make up for gifts also, and the Dried Beef Dip is another that I’ve made every year. I’m also including my favorite Cranberry-Orange Bread Pudding that I make every Christmas. I hopy you enjoy these as much as my family does!!!

1 can Tomato Bisque Soup

1 envelope Knox unflavored gelatin

2—8 oz. softened cream cheese

1 cup chopped celery

1/2 cup chopped onion

1—6 or 8 oz. pkg. frozen tiny shrimp, defrosted

Put soup in a bowl and stir in gelatin. Microwave for 1 minute and stir again. If using a fish mold, spray with Pam and sprinkle the bottom with whole shrimp. Put all other ingredients and remaining shrimp and the soup mixture together in a large bowl and mix well (use your mixmaster). Pour into mold and refrigerate for 6 hours or overnight. When ready to unmold take a knife and cur around the mold to loosen. Then fill the sink with 2 inches of hot water and put the mold in the water for 30 seconds—take your serving plate and invert and shake out the mold. Take a pimiento stuffed olive, cut in half and use for the eyes! This is so good with king-size Fritos or Triscuits. Sprinkle the chips or place crackers around the platter.

2—8 oz. softened cream cheese

10—16 oz. gorgonzola or blue cheese, crumbled

4 T. softened butter

1 T. chopped chives

1 t. garlic powder

1—2 oz. can sliced black olives

Paprika and ground parsley

Mix all ingredients by hand until well blended. Refrigerate before rolling into balls. Garnish with paprika and parsley. Can roll in crushed walnuts, if desired. Freezes well. Makes 2—4 inch diameter balls.

2—8 oz. softened cream cheese

1/2 cup chopped onion

1/2 cup pickle relish

1 t. horseradish

1—jar dried beef

Cut up dried beef. Blend cream cheese with all other ingredients. Either put in a bowl and refrigerate or roll into a ball and roll over chopped parsley or slivered olives and refrigerate. Especially good spread on Triscuits! (I serve this together with Gorgonzola Cheese Ball on the same platter with Triscuits—stick a fancy spreader into each one!!)

Holiday recipe brunch or dessert!

1—1 lb. loaf day old raisin bread—cut in cubes

1—8 oz. can crushed pineapple, drained

1 cup whole cranberries, chopped

1 cup chopped nuts

2 cups low-fat milk

1 cup orange juice

4 eggs, beaten or 1 cup egg substitute

3/.4 cup sugar

1 T. orange zest

1 T. ground cinnamon

1 t. vanilla

Preheat oven to 350º. Spray 2 qt. casserole or 9 x 13 pan with cooking spray. Place 1/3 bread cubes in bottom of pan; mix cranberries, pineapple and nuts together & pour only 1/2 over the bread mixture. Repeat layers ending with bread cubes. Mix remaining ingredients together and pour over bread mixture. Let soak for 10 minutes or overnight. Bake for 1—1 1/2 hours or until puffy and light brown. Serve warm dusted with powdered sugar or topped with whipped cream. Serves 8—10.