Written Art - Family Recipes

Written Art Del Rio High School Literary Art Magazine

Family Recipes

December 2023

Table of Contents Holiday Pozole

3

by Jacob Ortiz

Chicken Noodle Soup

4

by Natalia Villarreal

Baked Macaroni and Cheese

by James Guenther

1

5

Aroz con Leche

6

by Christian Ovalle

Pumpkin Ice Cream

7

by Amaris Leon

Cherry Cream Cheese Pie

8

by Lucinda Roman

Pineapple Empanadas

9

by Chloe Juarez 2

Holiday Pozole

By Jacob Ortiz Every year, I look forward to temperatures dropping because that means my aunt’s tasty pozole will soon be on the menu. The warmth and deliciousness of this dish always reminds me of time with family and of great memories we make together. Although it takes a while to make, it fills the house with a spicy and mouthwatering Ingredients: 9-10 lbs split chicken breast with skin and bone 12 dried ancho chiles 12 dried guajillo chiles 1 onion 2 large (108oz) cans of white hominy 1 bottle (3.25oz) Gebhardt (or other brand) menudo spice mix Comino Oregano Red pepper flakes 5 cloves of garlic Lots of salt to taste Limes Shredded cabbage Directions: 1. Boil chicken and chopped onion in a LARGE pot of water with salt for 20-30 minutes. Stir occasionally.

2. Remove stems and seeds from the chiles. Cover with water in a pot and boil for 20 minutes or until softened. Stir occasionally.

3. Remove chicken from pot and let cool before removing skin and deboning.

4. While chicken is cooling, place hominy in chicken broth and let boil. Stir.

5. Once softened, place chiles with water in blender. Add cloves of garlic, oregano, red pepper flakes and comino. Blend until smooth and add to hominy. Stir.

6. Add the bottle of menudo mix. Add deboned chicken. Stir and lower heat. Add seasonings/salt to taste. Serve with cabbage and limes.

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Chicken Noodle Soup

By Natalia Villarreal This chicken noodle soup recipe has been made in my family since my grandma started cooking it when I was a little kid. It is really easy to make and only takes about an hour at most. It might be a basic and common dish to many but to me, it is a heartwarming soup to eat either when I’m sick or simply in a cozy mood.

Ingredients 1 pound boneless, skinless chicken breasts 8 cups chicken broth 2 cups carrots, sliced 2 cups celery, sliced 1 onion, diced 3 cloves garlic, minced

1 teaspoon dried thyme 1 teaspoon dried rosemary 8 oz egg noodles Salt and pepper to taste Fresh parsley for garnish

Directions 1. In a large pot, put chicken broth to simmer.

2. Add the chicken breasts and cook for about 15-20 minutes. Remove and shred the chicken.

3. In the same pot, add carrots, celery, onion, and garlic. Cook until vegetables are soft.

4. Stir in thyme and rosemary, then add the shredded chicken back to the pot.

5. In a separate pot, cook the noodles according to package instructions. Drain water and add to the soup.

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Baked Macaroni and Cheese

By James Guenther Baked macaroni and cheese is important to me because it gives me a comforting home feel. The gooey cheese provides a sense of warmth reminding me of family. It makes me think of family memories and good times enjoyed. Almost everyone loves macaroni and cheese, making it a great dish to serve. It’s easy to make but goes great with other thanksgiving dishes. Macaroni and cheese is a great thanksgiving meal and one that is important to me.

Ingredients: 1 lb. dried elbow pasta 1/2 cup butter 1/2 cup flour 1 1/2 cups milk 2 1/2 cups half and half

4 cups shredded cheddar cheese 1/2 Tbsp. salt 1/2 tsp. black pepper 1/4 tsp. paprika

Instructions: 1. Preheat oven to 325 and grease a 3 qt. baking dish.

2. Cook dried pasta per package directions. Drain and drizzle with olive oil to keep from sticking.

3. Divide cheese into three piles: 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

4. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half & half, while whisking constantly, until smooth. Slowly pour in the remaining half & half and the whole milk, whisking constantly until creamy and smooth and thick 5. Remove from the heat and stir in spices and 1 1/2 cups of the cheese, stirring to melt and combine. Stir in another 1 1/2 cups of cheese until completely melted and smooth.

6. In a large mixing bowl, combine drained pasta with cheese sauce.

7. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheese, then top that with the remaining pasta mixture.

8. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

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Aroz con Leche

By Christian Ovalle Arroz con leche is one of the favorite dishes that my mom makes. She usually makes it once or twice a year, and I’m always craving it. So, I asked my mom if we could have some, and she said yes. We made the recipe together and it was a really great bonding experience. It’s always nice to eat and even more fun to make!

Ingredients: 1/2 cup short grained rice.

(Arborio rice works well for me.)

4 cups whole milk 1/3 cup granulated sugar.

2 sticks cinnamon 3 caps full of vanilla extract juice of 1/4 lemon 1/4 cup raisins (optional) ground cinnamon to sprinkle on top

Directions: 1. Put everything in a large pot and bring to a light boil.

2. Cover and simmer for about 45 minutes stirring occasionally.

3. Remove cinnamon sticks and transfer to a loaf pan as shown or to individual cups.

4. Sprinkle with ground cinnamon.

5. Cool then refrigerate.

6

Pumpkin Ice Cream

By Amaris Leon For Thanksgiving, I make Thanksgiving ice cream with my mom. This family favorite ice cream is perfect for the warm temperatures we still get in November. Every year, this is my favorite dish to eat because of how refreshing it is after dinner. It is light, and the flavors combine so well to make it taste just as good as store bought ice cream. Not only is it super yummy, it is pretty healthy and has very few ingredients. I hope to keep making this dessert as a family tradition.

Ingredients:

4 bananas 1 cup pumpkin puree 1/3 cup maple syrup 1 1/2 tsp pumpkin spice

Directions: 1. Using a blender, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly.

2. Transfer to a freezer-safe container and freeze for 24 hours.

3. Enjoy.

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Cherry Cream Cheese Pie

By Lucinda Roman The Cherry Cream Cheese Pie is significant to me because it is the one my mother taught me. It is not just a recipe, but a cherished memory that brings me closer to her. The dish is a traditional family recipe that has been passed down through generations, and my mother took the time to teach me the secrets and techniques behind it. Every step of the recipe is filled with nostalgia and love. This recipe is not just about the final result, but about the journey and the bond it creates. It symbolizes the passing down of traditions and the connection between generations.

Ingredients: 8 oz. Whipped Topping 8 oz Cream Cheese Powdered Sugar (Eyeball it) 1/2 a Lime 1 can of Cherry Topping Frozen Pie Shell 1 Tsp. Vanilla Extract Directions: 1. Peirce the pie shell with a fork and bake according to pie’s packaging.

2. In a medium sized bowl, mix the cream cheese, until smooth. Add the whipped topping. Slowly add the powdered sugar, lime juice, and vanilla extract. Mix until creamy (If too soft, add more powdered sugar).

3. Add mixture to the cooled pie shell.

4. Add the cherry topping to coat the top.

5. Place the pie in refrigerator and leave for 2 hours.

6. Enjoy!

8

Pineapple Empanadas

By Chloe Juarez History: Pineapple empanadas, also known as " Empanadas de Piña" in Spanish, are a sweet and savory pastry with a rich history deeply rooted in Latin American culinary traditions. The dessert is believed to have originated in Spain and was brought to the Americas by Spanish colonists. Over time, it has evolved into a beloved dessert in countries such as Mexico, Puerto Rico, and the Philippines, with each country adding its unique twist to the recipe. The empanada's golden, flaky crust encapsulates a luscious pineapple filling, creating a perfect balance of sweet and savory flavors. It is a delightful treat that has graced many holiday tables and celebrations, offering a warm and comforting experience that leaves a lasting impression.

My Love for Pineapple Empanadas: Pineapple empanadas have a special place in my heart, as they are a cherished tradition in my family. Every Thanksgiving, my grandmother used to make these delightful pastries, and their warm, sweet aroma filled our home with love and nostalgia. They remind me of the joyous family gatherings and the sense of togetherness during the holiday season. The flaky crust and the sweet pineapple filling are a perfect blend of comfort and happiness. Pineapple empanadas are not just a delicious treat; they are a link to the beautiful memories and traditions that make Thanksgiving special.

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Ingredients:

Dough: 2 cups all-purpose flour 1/2 cup unsalted butter, cold and cubed 1/4 cup granulated sugar 1/2 tsp salt 1/2 cup cold water 1 egg (for egg wash)

Filling: 2 cups diced fresh pineapple 1/2 cup granulated sugar 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp salt 1/4 cup raisins (optional) 1/4 cup finely chopped almonds (optional)

Directions: 1. Start by making the dough. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and work it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

2. Slowly drizzle in the cold water while stirring with a fork until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. In the meantime, prepare the pineapple filling. In a saucepan, combine the diced pineapple, sugar, ground cinnamon, ground cloves, and salt. Cook over medium heat, stirring until the mixture thickens and the pineapple becomes tender for about 15-20 minutes. If desired, add raisins and chopped almonds and cook for 5 minutes. Remove from heat and let it cool.

4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

5. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using a round cutter, cut dough circles, typically about 5 inches in diameter.

6. Place a spoonful of the cooled pineapple filling in the center of each dough circle.

Fold the dough to create a half-moon shape and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.

7. Place the empanadas on the prepared baking sheet. Beat the egg and brush it over the empanadas for a golden finish.

8. Bake for 20-25 minutes or until the empanadas are golden brown. Let cool before eating.

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