Celebrations, Traditions and Flavors

Be Gentle with The Planet ... Go Green

Happy Holidays Exclusive Interview

Scene-Stealing Holiday Stuffing

WWW.DININGANDFUN.COM

A Toast to the Holiday Roast

Contents Add More Flavor to Your Holidays 6 A Toast to the Holiday Roast 11 Holiday Cooking for the heart 14 Healthy Holiday Cooking, Hassle-free recipes and tips 18 A Merry Maple Holiday Menu 22 Festive, Flavorful Figs 26 Creative Holiday Cooking 31 Giftable Gadgets 35

A handy holiday gift guide

Art Exhibitions 38 Scene-Stealing Holiday Stuffing 40 TASTE OF ART - Benise, The Spanish Guitar 44 TASTE OF ART - Sunland Park Library 50

By Gilbert & Isabel Velez

D

ecember is more than shopping, Santa Claus, Christmas trees, lights, candy and presents. For millions of people December is a time to pause, take time to reflect and spend time with their loved ones.

It’s also a time for enjoying food, drinks and parties. To many, it is their traditions and beliefs, like, Christmas, Hanukkah, Kwanzaa, Santa Lucia and others….

The American tradition has what our fathers though us, plus new things. Family, friendship, nostalgia, childhood memories, gatherings, singing, snow, the smell of pine trees, chimneys, fireplaces, tinsel , Christmas ornaments, stars, candles, the smell of baking, reindeers, Rudolf, White Christmas, shopping, gifts, toys, cookies, eggnog, potpourri smells, stockings, snowman, sleighs, bells and, well you get the idea. No matter how this fabulous holiday time was originated, it’s meaning is basically the same, the gathering of people, traditions, beliefs and let’s not forget Dinning and Fun. Happy Holidays!!!

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W

D

iciembre es mas queSanta Claus, arboles navidenos dulces y regalos. para millones de personas Diciembre representa la oportinidad de hacer una pausa. dar un espacio a la reflexion, pasar tiempo los seres queridos..

Diferentes creencias y tradiciones son celebradas en este mes, Navidad, Hanukkah, Kwanzaa, entre otras..

Independientemente del origen y la forma cada festividad coincide en acercarnos y unirnos como seres humanos, compartir con los que queremos y más aun... con los que no conocemos. La semilla de la esperanza es replantada y la amalgama de alegría y nostalgia se vuelve parte del ambiente.

Los olores, colores y sabores hacen que la temporada no pase desapercibida.

Dining and Fun celebra la unión de las diversidades y tradiciones.

Felices Fiestas!

e decided to make our information available via the web, so that another tree won’t be dead, we believe in going green, so our plant can be pristine. If you can say it on the web, it will go straight to your head. We know that we are small, but like to see the trees to grow tall. Nature is here not to destroy and conquer, but here instead to enjoy and wonder. Thru nature we get our foods and nutrition.

So we should respect our mother earth, because without her, we will have no future vision.

Publisher & Editor Isabel Delgadillo de Velez Taste of Art Editor Rosa Maria Rodriguez CPA Linda Medlock Legal Advisor David Kern PC A Easycomputing LLC 915 881 7488

Add More Flavor to Your Holidays

When you want to bring the family together for a great meal this holiday season but don’t have a lot of time to cook, stock up on flavorful ingredients to make your job easy and your whole family happy.

Whether you’re serving a hearty breakfast, fun party appetizers or a casual dinner, using Johnsonville Sausage is a simple way to make your recipes taste more delicious than ever. With all the spices and seasonings you need included right in the sausage, you’ll save time and have a flavorful meal sure to bring your family together this holiday season.

For more ways to add great taste to your holidays, visit www.johnsonville.com.

Italian Sausage Lasagna Yield: 6 to 8 servings

12 lasagna noodles, uncooked 1 16-ounce package Johnsonville Italian All Natural Ground Sausage 1 medium onion, chopped 1 tablespoon chopped garlic

1 large container of chunky pasta sauce 1 15-ounce container ricotta cheese 1 egg 2/3 cup grated Parmesan cheese 3 cups chopped fresh spinach, packed 2 cups shredded mozzarella cheese Prepare noodles according to package directions; drain and set aside. Sauté Italian sausage, onion and garlic in a skillet until sausage is browned; drain.

Add pasta sauce to sausage mixture and set aside.

In medium bowl, blend ricotta cheese, egg and 1/4 cup of Parmesan cheese and set aside.

Coat a 9 x 13-inch baking dish with non-stick spray and spread 1 cup sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 cup ricotta cheese mixture on noodles and layer on 1 cup sauce mixture. Sprinkle 1 cup spinach and 1/2 cup mozzarella cheese. Repeat this whole process 3 more times starting with the noodles; top with 1/4 cup Parmesan cheese to finish.

Bake uncovered in a 350°F oven for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

Holiday Breakfast Casserole Yield: 12 servings

2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links 6 English muffins cut into 1-inch cubes 1/4 cup butter, melted 1 cup (4 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded mozzarella cheese 1/2 cup onion, chopped 1/2 cup red pepper, chopped 12 eggs 2 cups milk 1/4 teaspoon salt ¼ teaspoon pepper

Italian Sausage Lasagna

Holiday Breakfast Casserole

1/4 cup bacon bits Cook sausage according to package directions. Cool slightly; cut into 1/4-inch slices.

In a greased 13 x 9-inch baking dish, layer half the English muffin cubes and half the cooked sausage.

Repeat layers. Drizzle with butter and top with the cheese, onion and red pepper.

In a large bowl, combine eggs, milk, salt and pepper.

Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let stand 5 minutes.

Old-Fashioned Italian Meatballs Yield: approximately 12 meatballs

1 egg 1/4 cup milk 1/3 cup dry breadcrumbs 1 16-ounce package Johnsonville Italian All Natural Ground Sausage 2 tablespoons olive oil In large bowl, combine egg, milk and breadcrumbs.

Let stand for 3 to 4 minutes or until liquid is absorbed.

Add sausage; mix well. Shape into meatballs. In a large skillet, sautĂŠ meatballs in olive oil until golden brown and no longer pink.

Serve with your favorite pasta sauce and noodles.

Sausage Dippers Yield: 18 servings

3 packages Johnsonville Smoked Sausage, such as Beddar with Cheddar, BOLD Jalapeno & Cheddar or Chili Cheese, Smoked Turkey, Turkey with Cheddar or Polish sausage.

Cut sausage links into 1-inch pieces. In a large skillet, cook sausage over medium-high heat until lightly browned and heated through. Serve with toothpicks and dipping sauces.

Spicy Hot Buffalo Sauce

Yield: 2 cups Buffalo Sauce plus 2 cups Blue Cheese Dressing

1/2 cup butter, cubed 1 bottle (12 ounces) hot sauce 1 bottle (16 ounces) blue cheese salad dressing In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted. Stir until smooth. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl.

Orange Bourbon Barbecue Dip Yield: 1 1/4 cups

1 cup bourbon or original barbecue sauce 1/4 cup orange marmalade In microwave-safe bowl, combine barbecue sauce and orange marmalade. Cover and microwave on high for 1 to 2 minutes or until heated through.

Chinese Dipping Sauce Yield: 1 1/2 cups 1 jar (7 ounces) hoisin sauce 1 jar (7 ounces) plum sauce In microwave-safe bowl, combine hoisin sauce and plum sauce. Cover and microwave on high for 1 to 2 minutes or until heated through.

Creamy Mustard Dip Yield: 1 1/3 cups 1 cup spicy brown mustard 1/4 cup sour cream 2 tablespoons horseradish In a bowl, combine the mustard, sour cream and horseradish.

Cajun Mustard Dip Yield: 1 cup

1 cup spicy brown mustard 1 teaspoon Cajun seasoning

Hot pepper sauce, to taste In a bowl, combine the mustard, seasoning and hot pepper sauce.

A Toast to the Holiday Roast When it comes to holiday entertaining, there is nothing more elegant — or easy — than serving a beautiful roast. The elegance factor we can all understand, but easy? It’s true. There is no need to be intimidated by a roast ever again.

Tender roasts are always cooked uncovered using dry heat methods, which results in producing the flavorful, deep brown crusty exterior. It’s also important to allow the roast to rest before carving to ensure that the juices in the center have time to redistribute for maximum flavor and tenderness.

By following a few simple guidelines, you can easily prepare and serve a holiday roast that will receive rave reviews from all your guests.

For a free “Great Gathering Guide and Cookbook” filled with delicious recipes from Omaha Steaks, call 1-800-228-9055, or visit www.OmahaSteaks. com.

Roast Buyer’s Guide Use this rule of thumb to determine how much meat you need to purchase per serving: —Boneless Roast: 1/2 pound, uncooked —Bone-In Roast: 1 pound, uncooked —Standing Rib Roast, also known as a Prime Rib Roast: allow 2 servings per rib

Roasted Baby Red Potatoes

Serves 4 to 6

2 pounds baby red potatoes

2 tablespoons olive oil

1 tablespoon garlic, chopped

1 teaspoon rosemary, chopped

1 teaspoon oregano, chopped

1/2 cup Romano cheese, grated

2 teaspoons kosher salt

1/2 teaspoon black pepper, ground Preheat oven to 250°F. Wash and quarter potatoes. Add potatoes to a bowl and mix with remaining ingredients.

Place potatoes on a foil lined sheet pan.

Bake for 45 minutes. Stir potatoes well, being sure to flip them all over.

Increase oven temperature to 400°F. Bake potatoes an additional 30 minutes or until brown.

Blue Cheese and Cabernet Sauvignon Demi Glace

Serves 4 to 6

1/2 teaspoon olive oil

2 tablespoons shallots, finely chopped

1 teaspoon garlic, finely chopped

1/2 cup Cabernet Sauvignon

1 cup Demi Glace*

2 ounces Maytag Blue Cheese, crumbled In a sauce pan heat olive oil. Sauté shallots and garlic until transparent.

Add Cabernet Sauvignon to pan and reduce by half.

Add Demi Glace to pan and slowly bring to a boil.

Stir in blue cheese.

Serve with Beef Roast or Steak. *Demi Glace can be made from scratch or purchased from a specialty food store such as Omaha Steaks.

Holiday Green Beans

Serves 4 to 6

1 pound green beans, trimmed

1 lemon, cut in half

1 cup croutons, coarsely ground

6 slices bacon, cooked and coarsely chopped

2 tablespoons butter, thinly sliced

1/2 teaspoon kosher salt Preheat oven to 350°F. Blanch green beans in boiling water or steamer for 6 to 8 minutes until al dente. Cool in an ice bath and drain well.

Spread cooled green beans in a 9 x 13-inch casserole dish. Squeeze lemon juice evenly over green beans.

Sprinkle top of green beans with ground croutons and bacon bits.

Place butter slices evenly throughout the dish. Sprinkle salt over the top.

Bake for 15 to 20 minutes.

Prepare the casserole a day ahead of time and place in the refrigerator overnight. Bake as directed. (captions) Rib Roast Standing Rib Roast

Roast Cooking Chart The cooking times below are for fully thawed roasts.

Sear and Slow Roast Method – Preheat the oven to 250°F. Lightly oil and season roast. Sear

roasts in an oven proof pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to approximate cooking times below. Allow 15-20 minutes resting time before slicing and serving.

Weight

Rare 120°-130°F

Med Rare 130°-140°F Medium 140°-150°F Well 160°-170°F

Tenderloin Roast

3 lb

1-1 hr 10 min

1 hr 10 min1 hr 20 min

1 hr 20 min1 hr 30 min

1 hr 45 min1 hr 55 min

Rib Roast

4 lb

1 hr 10 min1 hr 20 min

2 hrs 25min2 hrs 35 min

2 hrs 45 min3 hrs

3 hrs 30 min4 hrs

Rib Roast, Bone In

6 lb

2 hrs 45 min3 hrs

3 hrs 30 min4 hrs

4 hrs4 hrs 30 min

5 hrs5 hrs 30 min

Sirloin Tri-Tip Roast

1.5 lb

40-50 min

55-60 min

1 hr 10 min1 hr 15 min

1 hr 35 min1 hr 45 min

Quick Roast Method* Preheat oven to 400°F. Lightly oil and season roast. Place on an

elevated rack in a roasting pan. Roast uncovered, using times below. Allow 20-40 minutes resting time before slicing.

Weight

Rare 120°-130°F

Med Rare 130°-140°F Medium 140°-150°F Well 160°-170° F

Tenderloin Roast

3 lb

45-50 min

55-60 min

1 hr 5 min1 hr 10 min

1 hr 15 min1 hr 30 min

Rib Roast

4 lb

1 hr 20 min1 hr 30 min

1 hr 30 min1 hr 40 min

1 hr 45 min2 hrs

2 hrs 15 min2 hrs 30 min

Rib Roast, Bone In

6 lb

2 hrs2 hrs 15 min

2 hrs 15 min2 hrs 30 min

2 hrs 30 min2 hrs 45 min

3 hrs3 hrs 15 min

Sirloin Tri-Tip Roast

1.5 lb

30-35 min

35-40 min

45-50 min

1 hr1 hr 15 min

*Verify degrees of doneness by using a kitchen thermometer. Above times are approximate.

Recommendations courtesy Omaha Steaks

Holiday Cooking for the heart

The holiday season has always been a time for celebration, togetherness and most of all, indulgent eating. However, with heart disease as the leading cause of death in the U.S. and about 24 million Americans with diabetes, a healthier take on holiday meals could benefit everyone.

“A diabetes-friendly diet is really how everyone should eat,” Forberg says. “That’s because heart disease and type 2 diabetes are largely preventable with a good diet, exercise and other healthy habits. These recipes prove that nutritious is delicious. Now that’s something to celebrate during the holidays!”

Forberg’s diabetesfriendly holiday recipe collection includes these three recipes plus Warm Apple and Cranberry Sauce, Holiday Rapini Sauté and Pumpkin Flan. For the complete collection, go to www. canolainfo.org.

Cheryl Forberg, R.D., consulting dietitian to NBC-TV’s “The Biggest Loser,” The New York Times best-selling author and James Beard awardwinning recipe developer, has partnered with CanolaInfo to create a heart-smart, diabetesfriendly holiday recipe collection that allows people to have their cake (or pumpkin flan) and eat it, too.

As a common ingredient in Forberg’s six holiday recipes, canola oil delivers on heart health. It has the least saturated fat and most omega-3 fat of all cooking oils and is free of trans fat and cholesterol.

The U.S. Food and Drug Administration authorized a qualified health claim for canola oil on its potential to reduce the risk of heart disease, which affects 65 percent of people with diabetes.

Turkey Roulade

Yield: 8 servings Serving size: 2 slices (4 ounces) Plastic wrap 1/2 boneless, skinless turkey breast, about 1 1/2 pounds 1 1/2 cups Cornbread and Dried Fruit dressing Kitchen twine 1/4 teaspoon smoked paprika 1/4 teaspoon black pepper

1/4 1/4 1/4 1

teaspoon marjoram teaspoon thyme teaspoon sage tablespoon canola oil

Preheat oven to 350째 F. Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover.

Cover with additional plastic wrap. Using meat mallet, pound turkey to rectangle about 10 x 6 inches, about 1/4-inch thick.

Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey

lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey.

Discard plastic wrap.

In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade.

Place roulade in shallow roasting pan, then place in oven. Roast for 45 to 60 minutes or until internal temperature measured with an instant-read thermometer reads 155째 F. Remove roulade from oven and

let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Serve with Porcini Mushroom Gravy, Warm Apple and Cranberry Sauce and extra Cornbread and Dried Fruit Dressing.

Nutrient Analysis per Serving: Calories 140, Calories from Fat 35, Total Fat 3.5 g, Saturated Fat < 1 g, Cholesterol 65 mg, Sodium 150 mg, Total Carbohydrate 5 g, Fiber 0 g, Sugars 1 g, Protein 22 g

Porcini Mushroom Gravy Yield: 2 cups (8 servings) Serving size: 1/4 cup

1/2 ounce dried porcini mushrooms 2 tablespoons warm water 1 1/2 tablespoons canola oil 3/8 cup white whole-wheat flour 2 cups fat-free, low-sodium

chicken broth 3/4 teaspoon salt (optional) 1 teaspoon onion powder 1/4 teaspoon freshly ground black pepper or to taste Soak mushrooms in warm water for 5 minutes.

In 2-quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.

Whisk in broth, optional salt and

onion powder. Bring to a gentle boil until just thickened, stirring.

Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.

PurĂŠe gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.

Nutrient Analysis per Serving: Calories 50, Calories from Fat 25, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 115 mg, Total Carbohydrate 5 g, Fiber 2 g, Sugar 0 g, Protein 1 g

Cornbread and Dried Fruit Dressing

Yield: 6 cups (enough for Turkey

Roulade and 8 side dish servings) Serving size: 1/2 cup 4 cups cornbread cubes,

dried 4 ounces lean Italian turkey

sausage, casing removed 1 tablespoon canola oil 1 cup chopped yellow or

white onions 1/4 cup chopped celery 1/4 cup chopped carrot 1 small garlic clove, crushed 4 each dried apricots and

pitted dried plums,

coarsely chopped 1/2 teaspoon dried thyme

3/4 teaspoon dried sage 1/4 teaspoon dried marjoram 1 cup fat-free, low-sodium

chicken broth 1/4 cup minced fresh parsley

1/2 teaspoon salt 1/4 teaspoon ground black

pepper Canola oil cooking spray 1 egg, lightly beaten

Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well.

Spray 2-quart baking dish with

Preheat oven to 350° F. Place cornbread cubes in large bowl and set aside.

In small nonstick skillet, cook sausage over mediumhigh heat, crumbling and stirring until brown and cooked through. Drain well and set aside.

In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1⁄4 cup broth. Bring to a boil.

Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)

minutes or until top begins to brown.

Nutrient Analysis per Serving: Calories 100, Calories from Fat 35, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 30 mg, Sodium 310 mg, Total Carbohydrate 12 g, Fiber 1 g, Sugars 4 g, Protein 3 g Did You Know?

Heart disease and type 2 diabetes are preventable the majority of the time.

canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.

After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven.

After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155° F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15

Healthy Holiday Cooking,

The holidays are full of delicious temptations, but that doesn’t have to mean leaving your commitment to healthy eating behind. Making smart choices of what you eat and how you cook it can help you enjoy holiday dining and still beat the post-holiday blues.

With these hassle-free recipes and some tips from the healthy cooking experts at Culinary.net, you can give yourself — and your family — the gift of a festive holiday menu that has great taste and good nutrition.

Simple Solutions Keep your holiday dishes deliciously simple with time-saving appliances such as the George Foreman® Evolve™ Grill. With four different plates for cooking, baking and grilling, it’s a simple way to help you stay on track with your healthy eating plan. (It makes a great gift, too.)

These mouthwatering recipes are easy to make on the Evolve Grill, and are a great way to feed your hungry holiday crowd something warm, healthful and satisfying — without sacrificing great taste.

For more recipes and information on George Foreman Healthy Cooking products, visit www. georgeforemancooking.com.

Almond Pear Bread Pudding

Makes 6 servings 1 large ripe Bartlett pear,

peeled, cored and diced 4 cups French bread, cut into

1-inch cubes 1 3/4 cups fat-free half and half

1/2 cup sugar 1 teaspoon almond extract 1/2 teaspoon cinnamon 2 eggs 3 tablespoons butter, melted 1/4 cup sliced almonds Powdered sugar (optional) Fit grill with deep-dish bake pan.

Set temperature to 350°F and preheat for 5 minutes.

Place bread cubes in bake pan and cook for 10 minutes to lightly toast. Turn off grill. Remove bake pan from grill and let cool.

Sprinkle pears over bread cubes. In a medium bowl, whisk together half and half, sugar, extract, cinnamon and eggs. Slowly whisk in butter and then pour over the bread and pears in the bake pan. Press bread cubes down lightly to make sure all are coated with liquid and let stand for 30 minutes.

Preheat grill to 350°F. Sprinkle bread and pear mixture with almonds, place bake pan back on grill and bake for 20 minutes. Serve warm, dusted with powdered sugar, if you like.

Turkey Cranberry Panini

Makes 12 mini panini 24 baguette slices, 1/4 inch thick 5 ounces sliced turkey breast

(try using leftover turkey) 3 ounces sliced Havarti 3 tablespoons cranberry sauce 1/2 cup arugula leaves

Olive oil cooking spray, for extra crispiness

Veggie Panini

Makes 12 mini panini 24 baguette slices 3 ounces fresh mozzarella, sliced 1/3 cup chopped marinated artichoke hearts 12 large or 24 small fresh basil leaves 12 thin slices Roma tomatoes 3 thin red onion slices, quartered

Olive oil cooking spray, for extra crispiness

Tuscan Panini

Makes 12 mini panini 24 baguette slices 2 ounces thinly sliced prosciutto 3 ounces fresh mozzarella, sliced 4 to 6 asparagus spears, julienned 2 thin red onion slices, quartered 2 cloves garlic, minced Olive oil cooking spray, for extra crispiness Preheat grill for 5 minutes at 400°F. Spray 1 side of each bread slice with cooking spray. Distribute ingredients evenly among bread slices. Cook 6 panini at a time for about 3 minutes. Remove from grill. They can be kept warm in a 250°F oven while the second batch of panini cooks.

Add to platter and serve.

Healthy Cooking Tips

from Culinary.net Here are three easy ways you can boost the nutrition of your holiday foods and make them taste even better.

Flavor Up. Herbs and spices make ordinary food taste extraordinary — without adding salt, fat or sugar. Some spices may even help boost the antioxidant power of what’s already on your plate.

— Cinnamon has one of the highest antioxidant levels of any spice. One teaspoon of cinnamon has about the same amount as a full cup of pomegranate juice or a half cup of blueberries. Wake up your holiday mornings by sprinkling a half teaspoon over your ground coffee before brewing, or adding some to your oatmeal or yogurt.

— Thyme has about the same amount of antioxi-

dants as a carrot or a half cup of chopped tomatoes.

It also has beneficial compounds called flavonoids, which may help with inflammation. It’s a great addition to chicken, beef or vegetable soups, and can really dress up seafood.

Lower the Fat. You can reduce your fat intake in a variety of delicious ways.

— Low-fat mayonnaise has only 15 calories and 1 gram of fat per tablespoon, compared to 90 calories and 10 grams of fat in full-fat versions. Use it in holiday dips, or flavor it with herbs to jazz up your leftover turkey sandwiches.

— If you’re making pan gravy, skim off the fat from the drippings, either with a spoon or a fat separator.

Switch to Whole Grains. Studies show that eating whole grains can lower the risk of many chronic diseases.

— Add 3/4 cup of uncooked oats for each pound of ground beef or turkey when you make meatballs, burgers or meatloaf.

— Add half a cup of cooked bulgur, wild rice, or barley to your holiday bread stuffing.

— Use brown rice instead of white — it adds great

taste as well as fiber, vitamins and minerals.

Culinary.net is a one-stop shop for recipes, howto videos, entertaining tips and coupons.

You can get the latest recipes and tips on Facebook.

For more healthy holiday recipes and to sign up for a free newsletter, visit www.culinary.net/ healthy.

Spice Photo: Photo courtesy of Fotolia

A Merry Maple Holiday Menu

The holidays are a time to celebrate the warmth of friendship, the love of family and the joy of the season. And when it comes to the holiday meal, you want a menu to match the mood and make everyone feel at home.

Pure Canadian maple syrup is a versatile, all natural ingredient that adds complexity and depth to your holiday recipes.

The flavorful, yet subtle sweetness in maple syrup brings out the best in savory dishes like a beautiful rib roast, succulent roasted root vegetables, and an almost decadent sweet potato purée.

It’s no surprise that maple’s nutty, vanilla and spicy hints are the perfect complements for pumpkin mini tarts — but it may surprise you to see just how easy they are to make.

Crown your holiday feast with hot maple cider the whole family can enjoy, or for a special grownup treat, kick it up a notch with a splash of tasty dark rum.

When shopping at the grocery store, be sure to look for “100% pure maple syrup” on bottle labels.

For more flavorful ways to savor your holiday meals, visit the Federation of Quebec Maple Syrup’s website, www.purecanadamaple.com,

and follow on Twitter @PureCanadaMaple.

Maple Rib Roast 6 to 8 servings

5 pound rib roast, bone-in

Salt and pepper to taste 1 cup maple syrup 1/3 cup Dijon mustard 2 tablespoons fresh rosemary,

finely chopped 2 tablespoons fresh thyme,

finely chopped 2 tablespoons freshly ground

black pepper

Ready-made bordelaise sauce Rosemary sprig for garnish Preheat oven to 400°F. Place roast, with bones side up, in roasting pan. Using a knife, make incisions in the fat. Season entire surface with salt and pepper.

Cover ends of bones with aluminum foil.

In bowl, combine maple syrup and mustard, and baste roast with mixture. In another bowl, combine herbs and pepper, then season entire roast. Roast for 30 minutes.

Reduce temperature to 300°F and cook for another 2 hours until the meat is done, but still rare (around 135°F). Wrap roast in aluminum foil and let sit for 10 minutes prior to carving. Garnish with rosemary.

Serve with bordelaise sauce and Maple Caramelized Vegetables.

Maple Caramelized Vegetables 6 to 8 servings 2 2 1

medium carrots, peeled medium parsnips, peeled sweet potato, peeled

1 fist-size celery root, peeled 1 zucchini 1 tablespoon butter 1/4 cup maple syrup 1/2 cup broiled whole pecans

Salt and pepper, to taste

Pieces of maple sugar, to taste Cut vegetables into julienne strips and steam all, except for zucchini, for 5 minutes. Add zucchini strips and steam for 2 more minutes. Remove from heat.

Melt butter in frying pan. Add maple syrup and cook for 1 minute while stirring.

Add vegetables and coat in maple sauce. Season with salt and pepper.

Remove from heat.

Serve vegetables with broiled pecans. Sprinkle with maple sugar pieces, if desired.

Sweet Potato Purée with Pecans and Maple Syrup 6 to 8 servings 5 medium-size sweet potatoes 1/2 cup butter 1/2 cup maple syrup 1/4 cup sour cream 1 tablespoon chives, finely

chopped 1/2 cup oven-roasted whole

pecans Preheat oven to 350°F. Using a knife, pierce sweet potatoes several times. Put on cookie sheet and bake for 1 hour, or until soft. Remove from oven and let rest for a few minutes.

Peel sweet potatoes. Put in a food processor, along with butter, maple syrup and sour cream, and mix to obtain the consistency of a purée.

Put purée in a bowl, add chives, and gently mix together. Put roasted pecans on top and serve.

Hot Maple Cider 1 serving 1 cup apple cider 1 stick cinnamon for garnish 4 to 5 thin slices fresh, peeled

ginger 5 whole allspice berries 1 tablespoon maple syrup 1 quarter of a lemon 1 1/2 ounces dark rum (optional)

Finely grated maple sugar and cinnamon (garnish for glass) In saucepan, heat cider and spices.

Let boil for 5 minutes. Add maple syrup. Remove from heat.

Rim a heat-proof glass or cup by running the lemon along its outside edge. Dip wet rim into a mixture of grated maple sugar and cinnamon. If desired, pour rum into cup.

Remove spices from cider and maple syrup mixture. Pour mixture into glass. Garnish with a cinnamon stick.

Pumpkin and Maple Syrup Mini Tarts 6 mini tarts 6 3-inch unbaked, mini tart crust shells 1 egg 1 cup pumpkin purée 1/3 cup maple syrup 1/8 teaspoon ground ginger 1/8 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 cup whipping cream Maple syrup to taste Preheat oven to 375°F. In bowl, beat egg with pumpkin purée

and maple syrup. Add spices and cream. Mix well to obtain a consistent mixture. Pour mixture into crust shells. Bake in center of oven for 15 minutes, or until pumpkin mixture is firm.

Whip cream with a splash of maple syrup (to taste) until stiff.

Serve tarts hot or cold with a garnish of whipped cream, and sprinkle with maple sugar.

A Sweet Substitute It is simple to substitute white sugar for an equal quantity of maple syrup in any recipe. For each cup of syrup, reduce the quantity of liquid ingredients in the recipe (water, milk or juice) by about a quarter of a cup.

Festive, Flavorful Figs

’Tis the season for holiday parties — and that means serving something special to your guests. These festive recipes make the most of golden, slightly nutty-flavored Calimyrna figs and dark, sweettasting Mission figs. These appetizers are the perfect blend of sweet and savory that will give your guests something to celebrate.

For more festive recipes, visit www.valleyfig.com.

Fudgy Fig No-Bake Brownie Bites

Makes 24 brownies 1 package (9 ounces) Famous Chocolate

1 cup stemmed, finely chopped Blue Ribbon®

Orchard Choice® or

Sun-Maid® Dried

California Figs 1/2 cup chopped, toasted pecans or walnuts 3 tablespoons confectioners’ (powdered) sugar

1/8 teaspoon salt 1/2 cup half and half 1 cup (6 ounces) semisweet or bittersweet chocolate morsels 1/2 teaspoon vanilla extract Topping: 1/2 cup chopped figs or toasted nuts Line 24 mini muffin pan cups with decorative paper or foil liners (or line an 8-inch square baking pan with foil or plastic wrap, extending up sides); set aside.

Whirl wafers in food processor (or place in sealable plastic bag and crush with rolling pin) to make fine crumbs. Place in large bowl.

Stir in figs, nuts, confectioners’ sugar and salt. Pour half and half into microwave-safe bowl and heat on 100% power in microwave oven for 30 seconds or until boiling.

(Or bring half and half to a boil in small saucepan over medium-high heat.)

Add chocolate morsels and set aside for 1 minute to soften. Stir until chocolate melts. Stir in va-

nilla. Pour over fig mixture and stir until blended. While warm, spoon brownie mixture into lined muffin cups or baking pan and press with back of oiled spoon to an even layer. Sprinkle with topping.

Chill 2 hours or until set. If using a square pan, cut into 24 brownies.

Store in the refrigerator.

Fig Lollipops

Makes 12 12 large Blue Ribbon Orchard Choice or Sun-Maid Dried California Figs 3/4 cup (about 4 ounces) semisweet chocolate, milk chocolate or white morsels 12 4-inch bamboo skewers 2 oranges or grapefruits

Sea salt, kosher salt, finely chopped

toasted nuts and/or colored sugar

sprinkles With scissors or sharp knife, cut off fig stems and discard. Flatten each fig with palm of hand. Place one

fig on each skewer to look like a lollipop.

Place oranges in small bowls to hold lollipops while chocolate cools. Microwave morsels in microwave-safe bowl on MEDIUM (50%) power for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.

Dip skewered figs, partially or completely, into melted chocolate.

Sprinkle each with a pinch of salt, finely chopped nuts or sugar sprinkles, as desired. Poke skewers in oranges. Chill until set.

Fig and Bacon Cheddar Bites

Makes 20 appetizers 1 cup shredded sharp cheddar cheese 2 ounces (1/4 cup) cream

cheese, softened 1/2 cup stemmed and chopped (1/4-inch)

Blue Ribbon Orchard Choice or

Sun-Maid Dried California Figs 1/3 cup thinly sliced green onions 2 tablespoons dry sherry 2/3 cup cooked, chopped bacon 20 thin slices (cut diagonally) baguette In small bowl, stir together cheddar and cream cheeses. Stir in figs, green onions and sherry. Can be prepared a day ahead and stored in a covered container in the refrigerator.

To serve, preheat oven to 375째F. Place baguette slices on large bak-

ing sheet. Place in oven for 4 to 5 minutes or until lightly toasted.

Spread fig mixture on baguette slices. Top with bacon. Return to oven for 4 to 5 minutes or until cheese melts.

Chili-Spiced Cereal & Fig Snack Mix

Makes about 7 cups 1 1/2 cups stemmed, chopped (1/2 inch) Blue Ribbon Orchard Choice or Sun-Maid Dried California Figs 3 cups crisp cereal squares (mix equal amounts of rice, wheat and corn varieties) 1 cup small square cheeseflavored crackers 1 cup bite-size pretzels 1 cup Spanish red-skinned

peanuts or other roasted nuts Seasoning: 3 tablespoons vegetable oil 2 teaspoons Worcestershire sauce 1 teaspoon chili powder 1/2 teaspoon seasoned salt 1/2 teaspoon ground cumin 1/4 teaspoon garlic or onion salt 1/8 teaspoon cayenne pepper (optional) Preheat oven to 250°F. Place figs in small bowl. In separate small bowl, stir together oil and remaining seasoning ingredients. Drizzle 2 teaspoons seasoning mixture over figs and toss to blend; set aside.

In large bowl, combine cereal, crackers, pretzels and nuts. Drizzle with remaining seasoning

mixture. Toss to blend.

Spread on large baking sheet. Place in oven and roast for 1 hour, stirring every 20 minutes and adding figs during last 10 minutes. Spread mixture on paper towels to cool.

Store in airtight container.

Did You Know?

Whether you savor flavorful dried California figs as a snack or in your favorite recipes, figs are always rich in complex carbohydrates, a great source of dietary fiber and a wealth of essential minerals such as potassium, iron and calcium.

Storing and Using Figs — Use a sharp knife or a pair of kitchen scissors to cut up figs. Run the knife under hot water when it gets sticky.

— Store figs in refrigerator after opening for up to six months.

— Mission and Calimyrna figs can be used interchangeably in most recipes.

— Figs are the perfect complement to all types of cheeses.

— Chop figs and add to cereals and side dishes for a hint of sweetness.

Captions: Fig Lollipops Fudgy Fig No-Bake Brownie Bites Fig and Bacon Cheddar Bites Chili-Spiced Cereal & Fig Snack Mix

Creative Holiday Cooking

Coming up with a holiday meal that will satisfy everyone can be a challenge. What will the picky eaters like? What can the vegetarians eat? How can you do something a little different and still please guests who look forward to traditional dishes year after year?

With the right ingredients and some creative cooking, you can overcome any of these entertaining obstacles. Using ingredients you already have on hand in unexpected ways can help create delicious and innovative dishes that can please any crowd. Peanut butter, a long-

time staple in dessert recipes, can add rich flavor and variety to both sweet and savory dishes.

These recipes from Jif速 show how to incorporate the fresh-roasted taste of peanut butter into your holiday dishes. For more creative ways to cook up a holiday feast,

visit www.jif.com.

Sliced Ham with Peanut Butter Glaze Prep Time: 5 minutes Cooking Time: 10 minutes Yield: 4 servings Ingredients 1 center cut slice (about 1 pound) fully cooked ham, sliced 1/2 inch thick 3 tablespoons Smucker’s® Sweet Orange Marmalade 2 tablespoons Jif Creamy Peanut Butter 1 tablespoon water

Fresh dill weed (optional)

Orange slices (optional) Directions 1.

HEAT broiler. Slash edges of ham slice; place on broiler pan.

2.

BROIL 3 inches from heat

for 5 minutes. Turn ham slice; broil an additional 4 to 5 minutes.

3.

COMBINE marmalade, peanut butter and water in small bowl. Spread over ham slice.

Broil 1/2 to 1 minute until lightly browned.

4.

GARNISH with fresh dill and orange slices, if desired.

Warm Apple Salad with Apple Cider Peanut Dressing Prep Time: 20 minutes Cooking Time: 20 minutes Yield: 4 servings Ingredients SALAD DRESSING 1/3 cup Jif Creamy Peanut Butter 1/3 cup seasoned rice vinegar 1/4 cup Smucker’s Cider Apple

Butter

1 teaspoon reduced sodium soy sauce 3/4 teaspoon grated gingerroot 1 teaspoon minced garlic 1 tablespoon finely chopped fresh cilantro 1/4 cup water SALAD Crisco® Original No-Stick Cooking Spray 2 Gala apples, cored and halved 1 5.5-ounce bag Spring mix and baby spinach blend 1/2 cup crumbled Chevre goat cheese 1/4 cup chopped red onion 1/4 cup real bacon bits 1/4 cup prepared candied walnuts Directions 1.

To prepare salad dressing: COMBINE peanut butter, vinegar,

apple butter, soy sauce, gingerroot and garlic in blender container or food processor. Blend until smooth.

Stir in finely chopped cilantro.

Place in microwave-safe pitcher or bowl. Whisk in water.

2.

HEAT oven to 425°F. Line baking sheet with foil. Coat with no-stick cooking spray. Slice each apple half into quarters. Place apples, cut side up, on prepared baking sheet. Brush with Apple Cider Peanut Dressing. Roast 15 to 20 minutes or until tender when pierced with fork.

3.

DIVIDE lettuce evenly on 4 salad plates. Microwave salad dressing on HIGH for 30 to 45 seconds or until warm. Arrange 4 roasted apple wedges on center of salad. Sprinkle immediately with crumbled cheese, red onion, ba-

con bits and walnuts. Drizzle with warm dressing. Serve immediately.

Double Chocolate Peanut Butter Supreme Prep Time: 15 minutes Cooking Time: 37 minutes Chill Time: 30 minutes Yield: 12 to 14 servings Ingredients Crisco Original No-Stick Cooking Spray 1 15.9-ounce package Pillsbury®

Chocolate Extreme Premium

Brownie Mix 1/3 cup Crisco Pure Vegetable Oil 3 tablespoons water 1 large egg

1 cup Jif Creamy Peanut Butter 1/2 teaspoon vanilla extract 1 cup powdered sugar 2 tablespoons Smucker’s Hot

Fudge Topping Directions 1. HEAT oven to 350°F. Coat an 8-inch springform pan with nostick cooking spray.

2. PREPARE brownie mix according to package directions using packet of chocolate-flavored syrup, oil, water and egg. Spread into prepared pan. Bake 34 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

3. BEAT peanut butter and vanilla in medium bowl with an electric mixer until smooth. Gradually add powdered sugar. Beat for 1 minute.

Remove outer edge of springform pan. Spread peanut butter mixture over top of cooled brownie. Chill 30 minutes or until firm.

4. PLACE hot fudge topping in small resealable plastic bag. Knead until smooth. Cut small corner off bag. Drizzle topping over peanut butter layer. Cut into wedges.

Moroccan Peanut Couscous with Peas Prep Time: 20 minutes Cooking Time: 25 minutes Yield: 4 to 6 servings Ingredients 2 tablespoons Crisco Pure Canola Oil 1/2 cup chopped onions 1/2 cup chopped red or green bell pepper

2 to 3 cloves garlic, minced 1 1/2 cups chicken or vegetable broth 1/2 cup Jif Extra Crunchy Peanut Butter 1/2 teaspoon ground cumin

Salt and pepper 1 10-ounce package frozen peas (tiny deluxe, if possible) 1 cup unprepared couscous Directions 1.

HEAT oil in a 2 1/2 or 3 quart saucepan over medium heat.

Add onion, bell pepper and garlic.

Cook just until onion is translucent.

Add broth and bring to a boil.

2.

WHISK in peanut butter and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly.

3.

REMOVE from heat. Cover and let sit about 5 minutes or until liquid is absorbed. Fluff with a fork; serve immediately.

This holiday season, creative cooks can share original recipes using Jif Peanut Butter for a chance to win $10,000 for a kitchen makeover in The Jif Holiday Spread Recipe Contest. From October 21, 2010 through January 17, 2011 consumers can submit their savory or sweet recipes online at www.jif. com. For recipe ideas, inspiration, complete details and Official Rules, visit www.jif.com.

Giftable Gadgets

Chances are, someone you’re shopping for has some kind of gadget on their wish list. If you’re not sure where to get started, this gift guide will help you find just the right thing for that special someone.

Urban Dwellers Those living in small apartments or the big city could use some gadgetfriendly help as they go about their day.

— Smarter Sound: Have a quieter commute or just tune out the neighbors with Phiaton Noise Cancelling Earphones PS 20 NC. The in-ear headset has noise blocking technology that maximizes the quality of music from their MP3 players while minimizing outside interference. The lightweight earphones use one AAA battery and come with inline volume control and a choice of silicone earbuds. (www.phiaton.com) — Stay Connected: A recent National Health Interview Survey showed that nearly two-thirds of

adults who shared an apartment or house with unrelated room-

mates reported having only mobile phones, making that group the most likely to be completely wireless and struggling with dropped or missed calls. To help with cell phone signal issues, the roommate friendly zBoost-METRO Cell Phone Signal Booster, from Wi-Ex, works with multiple users and multiple carriers simultaneously. Its antenna mounts to a window and comes with everything they need to cover 1,500 square feet. (www.wi-ex.com) Gadget Grands Keep the grandparents up to speed with easy-to-use technology that keeps them connected to the family.

— Picture This: Upgrade their family photo collection with a Bluetooth Enabled Digital Picture Frame from Portable USA. It has a 10.4-inch LCD display with 640 x 480 resolution. You can upload new pictures from your phone. In addition to showing pictures, it will play videos, music and text. It has

a USB connector and 2 memory card slots in addition to 256MB of internal memory, and comes with two wood frames. (www.amazon.com) — Get Face Time: If their computer doesn’t have a built-in video camera, the compact Microsoft LifeCam VX-500 is ideal. It has a 1.3 megapixel sensor that shoots VGA video and captures twice as much light as other devices, for a much clearer picture. It has a flexible base that lets them adjust the angle, and a built-in mic. It’s optimized for Windows Live Messenger, but also works with Skype, AIM and Yahoo Messenger. It comes in three fun colors. (www.store.microsoft. com)

On-the-Go Joes Travel junkies and vacationing families need gadgets that will stand up to the rigors of being on the road.

— Extreme Video: Whether it’s on a bicycle’s handlebars or strapped to a surfboard, the ATC9K All-

Terrain Video Camera from Oregon Scientific can take a hit. It’s a durable, shock-resistant unit that captures 5-megapixel stills as well as 1080p HD video. It also has a G-Sensor that tracks measurements for speed, hang time, angle of movement and other motion stats, and a laser pointer that lets them

line the camera up with whatever they want to shoot. (www2.oregonscientific.com) — Waterproof Reading: Keep their Kindle dry with the M-Edge Guardian Waterproof Case. It will float on the water’s surface for hands-free reading. Its custommolded interior and mounting pads

give cushioned support, and it also has flexible sealed cutouts so they can access the controls. As an extra security measure, there’s a ring at the bottom of the case so it can be strapped to a lanyard or belt. (www.medgestore.com) iWorkers

The number of people working from their homes seems to grow every day. Get your iWorker set up right with these gadgets.

— Consistent Coverage: Cell phones are essential communication tools for teleworkers, and when they don’t get signal, it makes work even more work. The zBoost-SOHO Dual Band Cell Phone Signal Booster supports multiple phones simultaneously and gives them the coverage they need to work through the whole house (up to 3,500 sq ft; including aircards, EDGE and 3G Technology). (www.wi-ex.com) — Charge It: Keep all the essential office gadgets charged up with Energizer’s Inductive Charging Station. With two large inductive charging zones that don’t require locking the device into a particular position, your iWorker can just set their phone (and two other devices) down and it will get charged up. It has a USB port to allow users to charge additional devices such as cameras or GPS units. (www.target. com) — Custom Caffeine: No office would be complete without a coffeemaker. The AeroPress Coffee and Espresso Maker from Aerobie lets anyone brew American style or Espresso style coffees for use in lattes or cappuccinos. It has a totalimmersion system that mixes water and grounds at a moderate temperature, then gentle air pressure pushes the mix into a micro-filter, resulting in a smooth, rich brew in just 30 seconds. Visit www.aerobie. com to find a retailer near you.

Stocking Stuffers for Under $50 — Keep her iPod touch protected in style with an iPod touch case

from Kate Spade New York.

Molded from premium silicone, it protects from bumps and scratches while showing off a bright splash of trendy color. (www.store.apple. com) — Get moving with the light weight Gosmart Pocket Pedometer from Omron. It counts strides, measures distance, estimates calories burned and can store up to a week’s worth of information. It has an activity tracker that monitors specific exercises for a set time, and comes in purple, yellow, pink and black. (www.gosmartpedometers.com) — Make his smart phone smarter with add-on lenses for the iPhone.

USBFever sells a wide-angle lens, a 2X telephoto lens and a fish-eye lens that attach with a simple magnetic ring. (www.usbfever.com) Photo Credits: Illustration courtesy of Getty Images Photo courtesy of zBoost

Art Exhibitions

18.24.V3.”- Poured and Brushed Acrylic by A. Stein Sasahara Gallery, 7100 Westwind, presents A. Stein’s one-woman show of small works, “Dynamic Disorder” through Saturday, November 6th. There will be a gallery talk by Ms. Stein on Saturday October 23rd, at 3:30pm.

Her unique style of pouring, dripping, and brushwork will be discussed, as well as the historical background of her technique. If you would like directions or more information the gallery # is 584-4222.

Curator A. Stein with her piece “Mani“Beauty in the Abstract”,a group exhibit featuring and curated by A. Stein will be shown at the Los Paisanos Gallery of the Chamizal National Memorial. This show features 20 artists from El Paso that work in abstraction. Estates, mature painters and newcomers are included. Artists represented include Evelyn Ainsa, Sally Backey-Avant, Ho Baron, Yeunhee Lee, Win Korf, Holly Cox, Marie Kolliker, Heriberto Ibarra, Ann Mitchell, Carmen Navar, Pat Olchefski-Winston, Janet Schuyler, Joan Shepack, Linda Szilvasy, Brigitte von Ahn, and Ferne Schrier. Exhibition dates are September 10th through November 6th, with a public Art Tour by the curator Saturday October 30th at 1:30pm. This is especially for those people who are “Interested but Intimidated” by abstract art. Please meet at the Visitors Center. There is no charge. For more information please contact the Chamizal National Memorial at (915) 532-7273.

. Stein and Florence Shwein- “Stein and Schwein”

The Pastel Society of El Paso presents “The Magical Medium..Our Lowly Pastel!” on Thursday November 11th, 1:00pm at the International Museum of Art, 1211 Montana Avenue. This will be a lively and surprising Power Point presentation developed by Pastel Society Members “Stein and Schwein”, award winning local artist A. Stein, and Florence Schwein, former museum director and art history educator at Osher Lifelong Learning Institute, UTEP. Work shown will include da Vinci, Whistler, Degas, Cassatt, O’Keefe, and many others. This program is free and the open to the public. Bring a friend and find out more about this exciting medium. For more information email A. Stein at asteinarts@gmail.com or call Florence Schwein at 833-5294.

Scene-Stealing Holiday Stuffing

While turkey is in the spotlight at most holiday meals, the prize for best supporting dish definitely goes to stuffing. People often reach for the stuffing before any other side dish on the table. This season, why not serve more than one variety? In addition to a traditional favorite, try something new. According to the team at Campbell’s Kitchen, who create and test recipes year-round, there are numerous combinations of flavors appropriate for a great stuffing recipe. Dress your table and your taste buds with a Roasted Vegetable and Cornbread Stuffing, which is made easy with a Pepperidge Farm Herb Seasoned stuffing base, fresh butternut squash, sweet onions, ground cumin and chopped cilantro. The secret ingredient is Swanson Chicken broth, which adds layers of flavor and keeps stuffing from drying out. Other delicious options include Caramelized Onion with Pancetta & Rosemary Stuffing and a Roasted Fennel with Lemon Stuffing. All are sure to delight holiday guests gathered around the dinner table. For more scene-stealing stuffing recipes visit www.GreatStuffingDebate. com. To find great holiday menu ideas and cooking tips visit www. campbellskitchen.com/swansonbroth.

Caramelized Onion with Pancetta & Rosemary Stuffing

Prep: 20 minutes Cook: 30 minutes Bake: 30 minutes Makes: 12 servings (about 3/4 cup each) 6

tablespoons butter 2 large sweet onions, diced (about 3 cups) 1 package (4 ounces) cubed pancetta (about 1 cup) 4 cloves garlic, chopped 2 stalks celery, diced (about 1 cup) 2 tablespoons chopped fresh rosemary leaves 3 cups Swanson Chicken broth (Regular, Natural Goodness or Certified Organic) 1/4 cup sherry 1 package (14 ounces) Pepperidge Farm Herb Seasoned stuffing 1.Heat the oven to 350°F. 2.Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.

3.Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole.

Cover the casserole. 4.Bake for 30 minutes or until the stuffing mixture is hot.

Roasted Fennel with Lemon Stuffing Prep: 25 minutes Roast: 30 minutes Bake: 30 minutes Makes: 12 servings (about 3/4 cup each) 2 medium fennel bulbs, trimmed and diced (about 3 cups) 2 medium sweet onions, chopped (about 2 cups) 4 cloves garlic, chopped 1/4 cup olive oil 4 teaspoons grated lemon zest 1/4 cup chopped fresh parsley 1/2 cup pine nuts, toasted 3 cups Swanson Chicken broth (Regular, Natural Goodness or Certified Organic) 1 package (14 ounces) Pepperidge Farm Herb

Seasoned stuffing 1.Heat the oven to 400°F. Place the fennel, onions and garlic into a large bowl. Add the oil and toss to coat. Spoon the fennel mixture onto 2 rimmed baking sheets. 2.Roast for 30 minutes or until the fennel mixture is lightly browned, stirring occasionally.

3.Reduce the oven temperature to 350°F. Stir the fennel mixture, lemon zest, parsley, pine nuts and broth in a large bowl. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole. 4.Bake for 30 minutes or until the stuffing mixture is hot.

Roasted Vegetable & Cornbread Stuffing Prep: 30 minutes Roast: 30 minutes Bake: 30 minutes Makes: 16 servings (about 3/4 cup each) 1 butternut squash, peeled, seeded and diced (about 6 cups) 2 medium sweet onions, chopped (about 2 cups) 4 cloves garlic, coarsely chopped 2 teaspoons ground cumin 2 tablespoons olive oil 1/2 cup chopped fresh cilantro leaves 2 stalks celery, diced (about 1 cup) 3 cups Swanson Chicken broth (Regular, Natural Goodness or Certified Organic) 1 package (14 ounces) Pepperidge Farm Cornbread stuffing 1 package (about 4 ounces) chorizo sausage, chopped (optional) 1.Heat the oven to 400°F. Place the squash, onions and garlic into a large bowl.

Add the cumin and oil and toss to coat. Spoon the squash mixture onto 2 rimmed baking sheets.

2.Roast for 30 minutes or until the squash mixture is lightly browned, stirring occasionally. 3.Reduce the

oven temperature to 350째F. Stir the squash mixture, cilantro, celery and broth in a large bowl. Add the stuffing and mix lightly. Stir in the sausage, if desired. Spoon the stuffing mixture into a greased 3 1/2-quart casserole. Cover the casserole.

4.Bake for 30 minutes or until the stuffing mixture is hot.

Chestnut, Fig & Honey Stuffing Prep: 20 minutes Cook: 10 minutes Bake: 30 minutes Makes: 12 servings (about 3/4 cup each) 1/2 cup butter (1 stick) 1 cup thinly sliced shallots 1 jar (7.4 ounces) roasted peeled chestnuts, coarsely chopped (about 1 1/2 cups) 16 dried figs, stems removed, cut in quarters (about 1 cup) 2 stalks celery, diced (about 1 cup) 2 tablespoons honey 4 cups Swanson Chicken broth (Regular, Natural Goodness or Certified Organic) 1/2 cup chopped fresh parsley 1 package (12 ounces) Pepperidge Farm Herb Seasoned Cubed stuffing 1.Heat the oven to 350째F. 2.Heat the butter in a 3-quart saucepan over medium heat. Add the shallots, chestnuts, figs and celery and cook until the celery is tender, stirring occasionally. 3.Stir the honey and broth in the saucepan and heat to a boil.

Remove the saucepan from the heat. Add the parsley and stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole. 4.Bake for 30 minutes or until the stuffing mixture is hot. Easy Substitution: You can substitute 1/2 cup chopped walnuts for the chestnuts.

Captions: Roasted Vegetable & Cornbread Stuffing Roasted Fennel with Lemon Stuffing Caramelized Onion with Pancetta & Rosemary Stuffing

TASTE OF ART - Benise, The Spanish Guitar

Amaizing performance of music, dance and great TALENT.

A family show, inspirational for everybody especially for kids that for the first time ever want to dance, learn ballet or play music. Spanish Guitar is a fuse of rhythms and dancing styles like; Waltz, Tango, Flamenco and Salsa. Beautiful choreography. Simply Spectacular For the first time The Spanish Guitar an International Show in El Paso brougth by Artbit Pomotions.

David Shaw (Artbit Promotions promoter) and Isabel Velez (Dining&Fun Magazine) ready to enjoy the show.

Exclusive interview with Benise

By Rosa Maria Rodriguez

W

atching Benise and his family on the stage during the rehearsal was a good opportunity to appreciate the enthusiasm, professionalism and discipline of the group. Music, Dance, Design and Beauty are an intrinsic part of Benise’s show.

tribute to Mexico. It is going to be fun.

Since this is the first time for Benise in El Paso, this was the first question asked in the interview:

No, it’s all industry, people in the music industry, you play for other musicians, there, everyone is in the industry and they are little be jaded – because they have seen so much.

The response is not the same.

They don’t really appreciate that much because they see so many different acts.

We played in the Middle East this year too, Lebanon, that was challenging and we had to change the show a little bit for that audience. We get more international songs, like everybody knows “Besame Mucho”, from the Gypsy Kings, so more familiar music as opposed to original American music.

El Paso is a small city compared with other cities. You have been around the world.

Why did you choose El Paso in this tour?

What is great is that we have two dancers from Mexico, and the guitarist, Alberto, is also from Mexico (GDL). The music is so Latin-based, so for me it is the same as we play Miami, because there are so many Cubans there. I love, I love to play there. We always do well in those markets, because these people appreciate how we celebrate different styles, especially Latin music, South American music, even Mexican music. Now we will do a little

Which has been the most challenging audience?

-Usually Los Angeles

Rarely is an artist capable of touching the hearts and souls of people of all ages, cultures, and diverse musical backgrounds as RONI BENISE. Armed with his Spanish guitar, an amazing world class band of musicians, and elaborately choreographed dancers, NIGHTS OF FIRE! captures world music at its best, with a show that appeals to the hearts and souls of people of all ages, cultures and musical backgrounds.

Why, if it is a lot of Mexican and Audiences thrill to his unforgettable Latin people over there? concerts that unite his passionate

I heard that your group is formed from people around the world, who chooses them?

I do, we do auditions and some have been with us for 5 years or

music with elaborately choreographed stage shows. With his “NIGHTS OF FIRE” special airing nationwide on PBS and a U.S. tour launching in April, 2006 marks the year he unveils his electrifying show to the country. Nights of Fire

Just as his fiery melodies and highenergy rhythms weave a stunning tapestry of emotions, RONI has always charted his own distinctive path. Since the age of eleven (when he received his first guitar) he practiced relentlessly, completely self-taught, mastering a variety of different styles that were eventually to become his own unique sound.

Though unable to read a single note, he began composing original works with powerfully emotional arrangements that are both wild and refined, producing a sound that is as edgy and exotic as it is romantic and sensual. “I’m always inspired by places I’ve traveled,” says BENISE, “so I’ll try to capture the essence and beauty of the different places in my melodies. It’s truly like painting on air--creating colors and lush soundscapes that take people (and me) away to a safe place

even up to ten years. It is like a family. When we are on the road it is like a gypsies in a caravan, because is exactly like that, but yes, we have people from Brazil, Mexico, Puerto Rico, Tahiti and from Spain. It is a huge cultural group when we get together. It’s great!

Everybody lives in Los Angeles, that’s our home base.

What is the next step in your career?

Well, challenging myself like in this show I am dancing in now, which is fun.

I haven’t done that before so I’m always stretching; trying to find the new way to fuse different styles because our music is Spanish guitar-based or flamencobased, but it is not traditional. We fuse it with so many styles; with the Cuban Salsa, or even with the Tango. I always trying different things, I want to keep going in that direction and experiment. We have great responses so far around the world, because we found that no matter what the language is, people love music, especially Spanish guitar. I think when people hear it, there is a special place in the heart, which takes them to Spain. There is something

about it, you can’t describe.

with no prejudice and no boundaries.”

Who composes the music?

And so began his American success story.

Leaving his family and friends to move 1500 hundred miles away from home to Los Angeles with nothing more than his guitar, he held in his heart the encouragement from his parents to “work hard and have Faith!”

I am the composer of all the music in the performance.

What is new in this show?

This show has more DJ loops, Tecno loops, maybe the next one will be rawer, and just more Organic, so maybe more music based.

We’ll see, we still have about 35 CD’s to go and we haven’t finished this tour.

Is there something that I didn’t ask and you want to express?

This is a family show, especially if you like “Dancing with the Stars”, or “So You Think You Can Dance”. I like to think that there are kids out there that are starting to dance right now, or starting ballet for the first time, because they are inspired by the show. The parents can bring the kids to the show and see Waltz, Tango, Flamenco, Salsa, all these different styles. I think that it is very inspiring for kids. It is also musically inspiring too; we have some of the greatest musicians in the world. For example, we play with the Eagles and other different artists.

After being turned down by almost every club in Los Angeles, BENISE started performing on the streets. It was not uncommon for BENISE to put on over 200 shows a year, sometimes playing 2-3 events in a single day. Tourists from around the world and native Angelinos alike took to RONI like the “Pied Piper” of Spanish guitar. From there, the path of his music took on a life of its own, effortlessly opening doors along the way to attract musicians, dancers and cirque performers, eventually creating the extended family that is now known simply as his namesake, “BENISE.” BENISE redefined the ordinary and started to promote his own concerts, selling out 2,000-seat theaters throughout Southern California. Exceeding expectations, the BENISE shows became inspiring experiences that celebrate “Love, Music, and Life!” A natural performer, BENISE holds his audiences captive as exotic drums, Gypsy violin, Flamenco dancers, Cirque performers, Brazilian Samba dancers, Brazilian Samba percussionists, African tribal drummers, Havana horns, and brilliant theatrical lighting work together to create an unforgettable experience.

In addition to organizing stunning live shows, BENISE took his career by the reins by producing, arranging and releasing six albums--plus one live DVD--on his own independent record label, Rosanegra Music. The recordings capture the expressive Spanish guitar arrangements that stem from influences around the world, carrying listeners to such culturally rich

destinations as Spain, Africa, Brazil, the Mediterranean, Cuba, France and Egypt. “It’s almost like writing a soundtrack to a movie,” notes BENISE, “but a lot of my songs tell a story so they’re perfect for the stage.”

Marking BENISE’s most ambitious endeavor, the NIGHTS OF FIRE! DVD and CD present an unprecedented and spectacular journey of Spanish music and dance that raises the standards of live performance to a fresh new level of originality, cultural fusion and passion. BENISE says the show’s ambition is “to take people on a musical journey.

I wanted to push the boundaries of traditional Flamenco/Spanish guitar while combining the elements of dance and theater. This show is a celebration of culture; the culmination of all the shows we’ve done over the last five years.”

As master of ceremonies, RONI takes his mesmerized audience on a romantic and exotic voyage through unbridled choreography and sounds that embrace all of the artist’s inspirations.

Launching nationally on PBS, NIGHTS OF FIRE! blends RONI’s innovative vision with the creative minds of director Amy Tinkham (Paul McCartney, Dixie Chicks, Madonna, Britney Spears) and Brazilian born choreographer Alex Magno (Madonna, Ballet Hispanico, Academy Awards). Inspired by early reaction, BENISE reports that “the response from people all over the country (and world) has been overwhelming.”

Throughout NIGHTS OF FIRE!, the traditions of music and dance are reinvented by 50 performers

on a lavishly decorated stage. Backing BENISE as he visits Spanish Flamenco, Cuban Salsa and Brazilian Samba are such world-class musicians as violinists Karren Briggs (Yanni) and Jim Sitterly (John Tesh), percussionists Munyungo (Miles Davis, Sting,Stevie Wonder), Luis Conte (Phil Collins, James Taylor, Madonna) and Kalani (Yanni). In addition, a Havana Horn section accompanies RONI during his Cuban salsa number, while a 10-piece orchestra supports the bold and beautifully arranged ballads.

The 19 dancers in NIGHTS OF FIRE! were carefully handpicked from a global pool of some of the most brilliantly diverse talent to be found. Traditional Flamenco dancers, De La Guarda performers, Broadway performers, and soloists previously featured with the likes of Madonna, Gloria Estefan, and Ricky Martin, have all joined forces make up RONI’s female dancers, The Gitanas. Breathtaking couture fashion and innovative staging and choreography give Spanish dance a fresh and luminous makeover.

“This is a great show for the whole family; I really think we have something for everyone,” comments BENISE. “I hope people will be inspired, by our story, by the music, by the production and have the passion to follow their own dreams.”

Looking ahead to future tour dates, BENISE adds, “I can’t wait to travel to new cities, meet new people, and play every night--it’s what I live for.”

Studio albums

After the show the public had the opportunity to greet the talented artists and get autographs on CDs, and souvenirs of the show.

* Nights of Fire! (2005) * Brazil (2003) * Mediterranea (2002) * Spanish Nights (2001) * Romance & Passion (2000) * Angels (2000) * Taboo (2000)

TASTE OF ART - Sunland Park Library

Gran Opening of Sunland Park Community renovated LIBRARY!!!

By Rosa Maria Rodriguez The celebration was on Thursday 28, 2010 on a nice afternoon. Families gathered to participate in this important event for the community. The library really needed a renovation to serve and invite everybody to come and have a place to read and rent books, magazines, and not only that, the new library also offers internet services with a nice computer room.

Sunland Park Mayor Martin Resendiz

Commemorative plaque

While everybody is getting ready for the inauguration ceremony, we found Nicolas Ruiz (10 year-old) reading a book, this is an example of the purpose of this library. Nicolas likes to read books about animals; he is reading one about dogs.

Martin Resendiz, Mayor and Daniel Salinas, Mayor Pro Ten, cuting the

This ceremony opens a new chapter in the life of the Sunland Park Community.

The Mayor words were in Spanish, saying that this is something beautiful for the community and they do what they can with the limited resources. He remembered when this place was the cafeteria for San Carlos Park Elementary school. Now it is a nice and modern library.

The Mayor mentioned that the color and the furniture more pleasant and the services of Luz Vargas, as librarian, was part of the renovation of the Library. Everybody is welcome to use the books and computers. We are proud!

‘El Dia de Muertos”, “a holiday in which we remember death with joy and happiness.

Her words were very emotional; she spoke about the fight of the community to have what they have and that the library is part of the life of the community. She mentioned that the majority of this community is Mexican or has a Mexican background with well defined cultural roots. Life is dynamic and complicated and we forget events that we don’t celebrate, and that is why she decided to talk about ‘El Dia de Muertos”, “a holiday in which we remember death with joy and happiness. We prepare an altar with candles to light up the way of our deceased relatives to come to celebrate with us. We place water in case they are thirsty and also offer food that they liked. Honor our ancestors; put our feet on the earth to see our future y realize our dreams”

Mariana Chu

Altar with flowers, food, water and candles at the Library

Luz Vargas, Library director, spoke to present an exhibition that will be hosted by the library.

She introduced Teresa Estrada Lozano, an architect and a retired teacher from the University of Juarez. The exhibition will be hold thru November.

Teresa Estrada Lozano. Architect. Will present the exhibition ‘LA VIVIENDA VERNACULA” . Teresa says that libraries are the nest of knowledge. Her exhibition will be about original houses from Juarez, built with the old techniques that has pass from generation to generation. Some of the houses don’t exist. The exhibition will tell the story of this houses and its typical and original architecture.

Taylor Moore a Retired Lawyer. Now he is a volunteer and works with the kids, he said this job is harder than being a lawyer but more rewarding.

Please take a tour for the library and see what is in there for you, books, magazines, encyclopedias, computers, assistance and a nice place to read and share.

Computer room

Help desk

Magazine section. Something for everybody.

Cozy and nice area to read

Kids area with a great variety of themes

You like to read the newspaper? Encyclopedias?

Now they are available for you

Tax Time... Tax Solutions *General Rule Meals are generally 50% deductible.

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