Spring Celebration by D&F

Be Gentle with The Planet ... Go Green El Paso Culinary e-Zine

Springtime Celebration

“

50 + (Un)known – Early El Paso Women Artists”

Easy Easter Brunch

St. Patrick ‘s Day Cooking: Save a pint for the Kitchen

CONTENT Editorial 4 Healthy Food For Healthy Kids 6 Easy Easter Brounch 8 5 Steps to Better Health eart 10 Live Up The Lenten Season13 Eggs-tra Special Easter Treats 14 Easter Browny Fun 19 Lucky of The Irish Family Festivities for St. Patrick’s Day 22 St. Patrick’s Day Cooking 24 Taste of Art

by Rosa Maria Rodriguez 26 There’s Nothing To Do

In El Paso By Alfred Soto 30 Managing Diabeties With Food And Friends 34 The Happy Diet 36 Day Meals a Litter Greener 38 Pump Up Nutrition 39 A La Carte 37 The Basil Garden The Pasty Chef Sharp Cookie La Mar Sharp Cookie Seafood Gally

Springtime S

pring is here at last! Most of us can’t wait to shake off t dog, play catch with the kids or just take a stroll in the p

Easter and St. Patrick’s Day is a time when families come t start of the spring season. At a time when so much focus is think about celebrating in an environmentally friendly mann

Say farewell to winter and hello to warm weather! The cha make delicious dishes. At Dining and Fun you will find a ta

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Celebration

the winter blues, to get out into the sunshine, walk the park.

together to celebrate in a secular way or embrace the s put on rebirth and a new start, it may seem fitting to ner.

anging season brings many reasons to celebrate and asty and healthy flavors of the spring season.

by Isabel Delgadillo Dining & Fun

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 Assistant Editor Gilbert Velez Contributors Alfred Soto Marketing Cecilia Reyes-Vazquez CPA Linda Medlock Legal Advisor David Kern PC Taste of Art Editor Rosa Maria Vazquez A Easycomputing LLC 915 881 7488

Editorial 5

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t seems that parents are on a continuous hunt for healthy foods that kids will actually eat. One of the simplest solutions is to choose soyfoods as the basis for snacks and meals.

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Great tasting soyfoods provide essential iron, calcium, potassium, fiber, and highquality complete protein for growing kids and adolescents.

There are a lot of soyfoods that come from the humble soybean - soy dairy-free fro-

zen desserts, soy yogurt, soy pasta, soy chips, soy nut butter, whole soybean nutrition bars, and soy crumbles (meat alternatives) are just a few of the options available.

Soyfoods are rich in the nu-

trients kids need and can be used to promote a healthy diet that includes plant-based foods. Most soyfoods contain no cholesterol and a minimal amount of saturated fat.

Soyfoods do provide healthy fats, which help support heart health.

Soyfoods also provide variety to the diets of children who have certain food allergies. Children who are lactose intolerant or allergic to milk protein can pour soymilk over cereal or enjoy soy non-dairy frozen desserts. Those with peanut and nut allergies can try a soy nut butter and jelly sandwich or roasted soy nuts as a snack. Whole soybean and fruit bars and soy chips can be a treat for kids with wheat allergies.

Here are some other kidfriendly ways to bring soyfoods into your meal routine: • Silk, Westsoy, So Nice, and Soy Dream soymilks are great options for low-calorie, protein-packed beverages that taste great and are cholesterol-free.

• For a great quick lunch, try heating up Boca Chik’n Nuggets. They are an excellent source of protein, have no cholesterol, are a good source of fiber, and have 55 percent less fat than traditional chicken nuggets.

• Soy smoothies are also a great snack. Let kids choose which fresh or frozen fruits to mix together and then blend

with one cup WholeSoy® yo- der gurt. Not only are they getting 1/4 teaspoon salt the health benefits from fruit 2 eggs but they’re also getting the 1 cup vanilla or plain soymilk protein and calcium they need 2 tablespoons vegetable oil to grow.

2 tablespoons honey 3/4 cup blueberries • Zensoy soy puddings are available in chocolate, va- Combine flour, cornstarch, nilla, banana and chocolate/ baking powder and salt in a mevanilla swirl, and provide a de- dium mixing bowl. In a small licious on-the-go treat. bowl, whisk eggs, soymilk, oil and honey until thoroughly • All natural SOYJOY® combined. Pour soymilk mixwhole soybean and fruit bars ture over dry ingredients and are a healthy and tasty after whisk gently until barely comschool snack. bined – the batter should be slightly lumpy. Gently fold in • Tofurky offers great deli blueberries. Cook on a hot, alternatives. You can pack a oiled griddle. delicious sandwich without the nitrates or MSG. Tofurky deli slices come in a variety of Try pairing with soy-sausage great flavors too. for a complete and satisfying breakfast!

• House Foods and Nasoya make great tasting tofu.

Try cubing firm tofu to add to your next stir-fry. It absorbs all the great flavors and tastes delicious.

For a healthy start to the day, try these Blueberry Pancakes made with soymilk.

Find more ideas on how to incorporate soy into your family’s favorite recipes in the Recipe Section on www.soyfoodsmonth.org.

Blueberry Pancakes Yield: 10-12 pancakes 1 cup all-purpose flour 2 tablespoons cornstarch 1-1/2 teaspoons baking pow7

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Hosting an Easter brunch is Take Inventory. Pull out the of the event. a great way to bring friends dishes, platters, silverware and family together. And it and glassware to make sure Set a Pretty Table. For creative doesn’t have to be hard or exyou have what you need. If place cards, try Easter eggs. pensive. Here are some simple needed, spruce up any silver Put a narrow strip of tape things you can do to ensure a and table linens a few days around the middle of each memorable celebration withbefore, so you can concen- egg before you dye it. When out the hassle. trate on other things the day- it’s dry, peel off the tape and

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write each name in the white smoked sausage and polspace with a thin line perma- ska kielbasa Easter recipes at gomeat.com. nent marker.

Keep it Centered. For an inexpensive centerpiece, leverage simplicity: • Fill a glass bowl or vase with colorful Easter eggs – real or plastic.

• Put a potted plant inside an Easter basket.

• Set white or ivory votive candles on top of a flat mirror.

Plan the Menu. The main thing you must always remember is to keep it simple. Don’t be afraid to use store bought items and recipes that can be made ahead of time. These simple time savers leave you more time to relax to enjoy your guests.

• Buy instead of baking.

Muffins, fruit pastries and seasonal Easter breads can all be found in the bakery section of your grocery store.

• Provide a lighter side dish such as a simple fruit salad. Squeeze lemon or orange juice on the fruit to help it keep from turning brown.

• Create a simple, yet special main dish such as a crustless quiche. With this easy recipe from Hillshire Farm, you simply combine flavorful beef smoked sausage with cheese and eggs for a mouthwatering dish. You can prepare the mixture ahead of time, cover the baking dish with foil and keep it in the fridge until just before the party. Remove the foil, bake as instructed and watch your guests enjoy.

You can find other tempting

Crustless Quiche

Prep Time: 15 minutes Cook Time: 45 minutes Makes: 12 servings 1 package Hillshire Farm Beef Smoked Sausage 8 eggs, lightly beaten 1 1/2 cups heavy whipping cream 1 1/2 teaspoons dry mustard 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 1/2 cups (6 ounces) shredded cheddar cheese, divided 1/2 cup chopped green bell pepper Preheat oven to 350F. Cut sausage into 1/2-cubes; set aside.

Place eggs, cream, dry mustard, salt and black pepper in a large bowl; whisk until smooth.

Stir in sausage, 1 cup of cheese and green pepper.

Pour egg mixture into a greased 13 x 9-inch baking dish.

Bake 40 to 45 minutes or until eggs are set. Sprinkle with remaining 1/2 cup cheese.

Let stand 5 minutes before serving.

Heart disease — or car9

diovascular disease — seems like something that happens to other people.

But the truth is, about one third of adult Americans have some form of cardiovascular disease. The Centers for Disease Control (CDC) estimates that 80 million Americans — that’s one of every three adults — live with one or more types of cardiovascular disease (CVD).

The toll this takes is enormous. In addition to reducing quality of life and raising health care costs, heart disease kills more people than any other dis-

ease, including cancer.

The CDC estimates that every 37 seconds, someone dies from heart disease.

What can you do to reduce your risk of heart disease? Following these five steps can help you take control of your heart health and put you on the path to a healthier life.

1. Know the Risk Factors.

Knowledge is power.

Once you know what behaviors and conditions contribute to the problem,

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you can take action.

—Unhealthy Diet. Foods high in saturated fats and cholesterol raise blood pressure levels and promote atherosclerosis.

Too much sodium causes high blood pressure levels as well.

—Physical Inactivity. A sedentary lifestyle impacts blood pressure, the amount of good cholesterol and triglycerides in the body, and weight.

—Tobacco Use. Tobacco smoke contains more than 4800 chemicals, many of them damaging to the heart. Cigarette smoking promotes atherosclerosis (narrowing of the arteries) and raises the levels of blood clotting factors.

Nicotine raises blood pressure and heart rates, and carbon monoxide reduces the amount of oxygen the blood can carry.

Exposure to second-hand smoke can significantly increase the risk of heart disease in non-smokers.

—Heredity. Genetic factors may play some role in high blood pressure, heart disease and other vascular conditions.

2. Know Your Numbers.

High blood pressure and high cholesterol can damage your heart and blood vessels. But without test-

ing them, you probably won’t know whether or not you have these conditions. It’s important that you know what your levels are, to keep track of them over time, and to share them with care givers and family members. Using online personal health management applications like Mayo Clinic Health Manager, can simplify how you organize and track y o u r n u m b e r s and assist in determining y o u r p e r sonal blood press u r e and cholesterol goals.

—Adults should have their blood pressure checked at least every two years.

You may need more frequent checks if your numbers aren’t optimal, or if you have other risk factors for heart disease. Optimal blood pressure is less than 120/80 millimeters of mercury.

—Adults should have their cholesterol measured at least once every five

years. You may need more frequent testing if your numbers aren’t optimal or if you have other risk factors for heart disease.

The optimal cholesterol levels are determined by the number or risk factors and other diagnosis.

3. Stop Using Tobacco Products.

When you quit smoking, your risk of heart disease is dramatically reduced within just one year. No matter how long or how much you’ve smoked, you start reaping rewards as soon as you quit. Talk to your doctor about effective ways to stop smoking. In addition, you can find online tools and information at —www.smokefree.gov —www.lungusa.org —www.mayoclinic.com 4. Eat a Heart-Healthy Diet.

Many doctors recommend the DASH diet — DASH stands for Dietary Approaches to Stop Hypertension. That may not sound like a tempting menu description, but eating to protect your heart really can be delicious and satisfying.

Reducing the amounts of saturated and trans fat you eat is key. Sources of 11

saturated fat include beef, butter, cheese, milk, and coconut and palm oils.

Check package labels for “partially hydrogenated” to avoid trans fats.

Heart-healthy eating isn’t all about cutting things out. The DASH diet is rich in fruits and vegetables (the recommendation is 5 servings a day), whole grains and other foods that can help protect your heart, help you control your weight, and improve overall health. Learn more at www.dashdiet.org.

5. Get Moving.

Physical activity can reduce your risk of fatal heart disease. It helps you control weight and reduces your chances of developing other conditions that may put a strain on your heart, such as high blood pressure, high cholesterol and diabetes. It also reduces stress, which may be a factor in heart disease.

—Guidelines recommend exercising vigorously at least 150 minutes per week.

—Keep in mind that gardening, housekeeping, taking the stairs and walking the dog all count toward your total time.

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Try to maintain a BMI —Take a heart disease risk (body mass index) of 25 assessment to find out to 30. more about your chances for developing a fatal It’s easier than you think heart condition. to prevent and manage —Use the Prepare for Apheart disease. Taking pointment feature to cussmall steps can make a tomize and print relevant big difference. Start fol- information on medicalowing these five steps, tions, blood pressure and and track your progress cholesterol before a docusing an application like tor’s visit.

Mayo Clinic Health Man- —Get personalized heart ager at www.healthman- health guidance based on ager.mayoclinic.com. It’s expertise of Mayo Clinic free and you don’t have to physicians. The amount be a Mayo Clinic patient of information you proto use it. vide influences the recommendations you will Online Tools for Creating receive.

Better Cardio Care Mayo Clinic Health ManThe more you know about ager allows you to create your own health and hab- custom trackers for: its, and the more proac- —Blood pressure (you can tive you are in taking care download data directly of yourself, the better off from compatible devices you’ll be. To help people like blood pressure cuffs) manage their health better, —Cholesterol Mayo Clinic and Microsoft —Weight worked together to de- —Exercise velop Mayo Clinic Health —And more Manager, www.health- View the charts over time manager.mayoclinic.com, to see if everything is in powered by Microsoft check. Based on the inforHealthVault. mation you enter, you’ll Mayo Clinic Health Man- receive reminders for ager is a free privacy-and- screenings you may need security-enhanced online and the latest information application where you on heart health. can organize your health information and receive Photo courtesy of Getty Images personalized guidance.

Following these five steps Features:

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his Lenten season, meat won’t be missed at the dinner table with Layered Eggplant Parmesan Casserole. This take on the classic Italian favorite, combines breaded eggplant slices, zesty marinara sauce, melted mozzarella cheese and layers of pierogies – the perfect pairing of pasta and potatoes – all in one deep dish. This meal’s great flavor is surpassed only by its convenience, requiring less than ten ingredients and prepared in less than an hour. And if your family is craving a meatier meal, add a pound of crumbled, cooked sausage to the marinara sauce.

zarella cheese, divided

Preheat oven to 350° F. Cut eggplant into 1/2-inchthick slices. Beat eggs in bowl. Place bread crumbs in separate bowl. Dip eggplant slices in eggs to coat; dip into bread crumbs to coat well on both sides.

Grease a 2 1/2-quart baking dish. Spoon 1/3 of marinara sauce on bottom of dish.

Arrange half of frozen pierogies on sauce. Top with half of eggplant slices, 1/2 cup mozzarella cheese and half of remaining sauce. Repeat with remaining ingredients, finishing with sauce and mozzarella cheese. Bake 30 minutes or until mixture is hot and bubbly.

Optional: Add one pound crumbled, cooked sausage meat to marinara sauce.

Heat Liven Up

the Lenten Season 1 tablespoon olive oil in 12-inch skillet over medium-high heat; add eggplant slices and cook until lightly browned on both sides. Repeat with remaining eggplant slices and olive oil.

Layered Eggplant Parmesan Casserole Serves 6 1 medium eggplant 2 large eggs 1/2 cup seasoned Italian bread crumbs 4 tablespoons olive oil, divided 124-ounce jar tomato-basil marinara sauce 116-ounce box Mrs. T’s potato and cheddar pierogies 1 1/2 cups shredded moz-

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love making Easter baskets really special. It’s a fun tradition to put some nontraditional treats and surprises into each basket. I like to look for little gifts that say a lot about the person getting them. Sports stickers for the little athlete, movie tickets for the film buff…what kinds of egg-stras do you like to give?

For younger kids, try sidewalk chalk, bubbles and bubble wands, and coloring books of their favorite characters.

It’s true — the kitchen is the heart of the home. Ever notice how people always gather there? Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favorite place to be.

Since my day job is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens, you can bet I love to stir things up. This column lets me pass along to you some of my best recipes, tips and baking secrets.

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Older kids might enjoy a new journal, cd or gift card.

Who says grown-ups can’t join in the Easter fun? Give your special someone a favorite DVD or a certificate for a fun night out together.

As always, I’ll be including some homemade goodies in all the baskets. These darling Easter Nests are a cinch to make – and taste great, too.

And the Very Best Fudge is a delicious addition to any Easter basket! I’m glad it makes a lot, so there’s plenty to go around.

For more delicious Easter basket treat recipes, hop on over to VeryBestBaking.com

Very Best Fudge (Makes about 4 pounds) 3 cups granulated sugar 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk 1/4 cup (1/2 stick) butter or margarine 1/2 teaspoon salt 4 cups miniature marshmallows 4 cups (24 ounces) or 2 packages (12 ounces each) Nestlé Toll House Semi-Sweet Chocolate Morsels 1 cup chopped pecans or walnuts (optional) 2 teaspoons vanilla extract LINE 13 x 9-inch or two 8-inch-square baking pan(s) with foil.

COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring

constantly, for 4 to 5 minutes.

Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract.

Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator.

Nutrition Information per serving: 170 calories; 60 calories from fat; Eggs-tra Special Easter Treats 7g total fat; 4.5g saturated fat; 5mg cholester-

ol; 40mg sodium; 29g carbo- chocolate eggs, any flavor hydrate; 1g fiber; 26g sugars; 2g protein LINE trays with wax paper.

MICROWAVE morsels in large, microwave-safe Egg-Ceptional Eas- uncovered, bowl on MEDIUM-HIGH (70%) ter Nests power for 1 minute; STIR. The morsels may retain some of Makes 30 nests their original shape. If necessary, microwave at additional Wax paper 10- to 15-second intervals, 1 2/3 to 2 cups (11- to stirring just until morsels are 12-ounce package) NestlĂŠ Toll melted. Stir in peanut butter House Butterscotch or Semi- until well blended.

Sweet Chocolate Morsels 1/4 cup creamy pea- ADD chow mein noodles to nut butter morsel mixture; toss until 2 cans (5 ounces coated. Using ice cream each) chow mein noodles scoop that measures about 2 30 to 60 foil-covered rounded tablespoons, scoop

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stems.

•Add a few drops of green food coloring to a vase filled with water. (The water should be medium to dark green.)

•Put your flowers in the vase and let them sit in direct sunlight for a day or two. The flowers will absorb the colored water through the stems, giving you a St. Patrick’s Day bouquet to be proud of.

If you’re looking for a sweet way to finish off your St. Patrick’s Day, try an Irish twist on bread pudding. This Chocolate Shamrock Bread Pudding has a touch of Irish cream liqueur for a fun, yet sophisticated, flavor. You can always leave out the liqueur – it’s still delicious!

No St. Patrick’s Day is complete without an Irish toast or blessing. So here’s one just for you: and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two foil-chocolate eggs in each nest. Store prepared nests in covered container for up to 1 day.

Nutrition Information per serving: 170 calories; 80 calories from fat; 9g total fat; 5g saturated fat; 0mg cholesterol; 75mg sodium; 19g carbohydrate; .5g fiber; 12g sugars; 24g protein

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don’t know about you, but after a long winter, I’m ready to celebrate spring!

So St. Patrick’s Day comes at just the right time – plenty of good cheer, good food and bright green to perk things up.

•If you want to add some green to your table, try dying cut flowers.

•Take white flowers, such as daisies or carnations, and trim a little bit off their

May your day be touched by a bit of Irish luck, brightened by a song in your heart, and warmed by the smiles of the people you love.

For more ways to enjoy St. Patrick’s Day, visit VeryBestBaking.c Going Green the Irish Way om

Chocolate Shamrock Bread Pudding Makes 12 servings

10 slices bread, cubed (6 cups) 2 cans (12 fluid ounces each) Nestlé Carnation Evaporated

Lowfat 2% Milk dium saucepan over MEDIUM2 cups (12-ounce package) HIGH heat; bring just to a boil.

Nestlé Toll House Semi-Sweet Remove from heat. Add 1 1/2 Chocolate Morsels, divided cups morsels; whisk until 8 large egg yolks, beaten smooth.

3/4 cup granulated sugar 1/2 cup Irish cream liqueur COMBINE egg yolks, sugar, (optional) liqueur and salt in large bowl.

1/4 teaspoon salt Slowly add milk mixture; Whipped cream (optional) whisk until smooth. Pour Nestlé Toll House Baking Co- over bread; pressing bread coa (optional) into milk mixture.

of cocoa, if desired.

TIP: This recipe can also be made with Nestle Carnation Evaporated Fat-Free Milk.

Nutrition Information per serving: 420 calories; 140 calories from fat; 15g total fat; 9g saturated fat; 145mg cholesterol; 270mg sodium; 59g carbohydrate; 3g fiber; 46g sugars; 10g protein; 20% Calcium

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish. Place bread cubes in prepared baking dish.

BAKE for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining 1/2 cup morsels.

Serve warm with a dollop of HEAT evaporated milk in me- whipped cream and dusting

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

This means when a business pays for a meal, only 50% of that amount is deducted on the tax return.

It’s extremely important to know the exceptions to this rule because some meals are 100% deductible!

Meals that are 50% deductible include:

Are Your Meals 50% Deductible or 100% Deductible?

There are several specific rules to determine if a meal is a legitimate business expense.

These specific rules include meeting the business purpose requirement and the ordinaryand necessary requirement. In this article, it’s assumed that the meal has met these requirements and is indeed a business expense.

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- Meals with clients, customers and vendors.

- Meals with employees - Meals with partners, shareholders and directors - Meals during business travel - Meals while attending a business seminar or convention **Exception to the Rule (This is a great exception!)

Some meals are 100% deductible! These meals include: -Meals for the business holiday party or other social event

www.lindamedlockcpa.com Every

year,

friends

and

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ut a new spin on Easter; serve brownies in bunny and egg shapes – an easy way to make a yummy impression. Even Peter Cottontail would be proud to deliver these fudgy treats!

Simply bake a pan of brownies using your favorite mix or recipe. Cool completely, then smooth on fudge icing. Bunnies and eggs will practically hop out of the pan when you use comfort-grip cutters. These easy-grip stainless steel cutters have extra deep sides, perfect for cutting shapes from thick desserts like brownies, sheet cakes, fudge and crispy rice treats.

Decorate brownies using the pastel palette of the season. Create cute bunny faces by piping icing to make eyes, ears, muzzle and tongue. Finish the eyes with candy-coated chocolate pupils and add a jelly bean nose.

Brownie Bunnies will love sharing the Easter basket with colorful Egg-stra Special Brownies adorned with pink and blue sugar stripes and accents of confetti sprinkles. Everyone

will look forward to these springtime treats in their baskets, so hop to it!

For more recipes and eggcellent ideas or to order comfort grip cutters and decorating supplies, visit www.wilton.com.

Easter Brownies 1package (about 20 ounces) brownie mix (13 x 9 inch size) Eggs, water and oil to prepare mix 1can (16 ounces) Brownie Fudge Icing Pink and White Tube Decorating Icing Mini candy-coated chocolates, purple jelly beans Pink and Blue Dusting Sugar Spring Confetti Sprinkles Preheat oven to 350°F. Spray 13 x 9-inch baking pan with vegetable pan spray.

In large bowl, prepare brownie mix following package instructions; spread into prepared pan. Bake 35-38 minutes; cool completely.

Ice smooth with Fudge Icing.

For Bunny Brownies: cut brownie shape with Bunny Face Comfort Grip Cutter.

With round decorating tip, pipe white icing eyes and

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muzzle and pink icing ears and tongue; smooth with spatula. Attach candy-coated chocolate pupils and jelly bean nose with dots of icing.* For Egg-stra Special Brownies: cut brownie shape with Egg Comfort Grip Cutter. Place parchment paper strips to keep sections free from dusting sugar. Using shaker, dust stripes of pink and blue sugar; carefully remove strips. Attach confetti sprinkles with dots of icing.

Each serves 1. *Note: Bunny Brownies can also be decorated completely with candy.

Use regular marshmallows, sliced, for muzzle and halved mini marshmallows for eyes. Use pink taffy, rolled out and cut to size, for ears.

Hop Into Spring A Bunny for Your Honey

tomize it to make it their own. servings For example, surround your bunny cake with some grass 1 box Betty Crocker SuEvery year, friends and fammade out of shredded coperMoist yellow cake mix ily emerge from hibernation conut that has been colored Water, vegetable oil and eggs to say farewell to winter and with green food color, or recalled for on cake mix box welcome spring with open ally make the cake stand out 2 containers (1 pound arms. Whether you’re celby making it a polka-dotted or each) Betty Crocker Rich & ebrating Easter, Earth Day or striped bunny. The Easy Bun- Creamy vanilla frosting any other cheery spring occa- ny Cake recipe, which makes Neon purple and/or pink food sion, this darling Bunny Cake a pair of bunny cakes, is also color is a great way to enjoy the a great centerpiece until it is Construction paper (inedible) happiness and rebirth that time to indulge and enjoy.

2 small marshmallows, comes along with the season. cut in half, flattened Easy Bunny Cake 2 small jelly beans, cut in Children will love helping Prep Time: 30 min half with this simple Bunny Cake Total Time: 2 hours 10 min 2 5-inch strips rainbowrecipe because they can cus- Makes: 2 bunny cakes, 16 colored sour candy, separat20

ed into strips 2 large jelly beans or candy-coated chocolate-covered peanut candies 2 rectangular-shaped white chewing gum pieces, cut in half 2 large marshmallows 1. Heat oven to 350°F (325°F for dark or nonstick pans).

Make, bake and cool cake as directed on box for 2 (8- or 9-inch) round cake pans, using water, oil and eggs.

2. In medium bowl, tint 1 container frosting with neon purple food color. Using 1 cake round, cut in half to form 2 semicircles. Arrange halves on serving plate with cut side down and flat sides together with 1/4 cup frosting

to form body.

3. Frost cake with frosting.

Cut teardrop-shaped ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.

4. Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.

Bunny Games If you have more than a few guests, bake multiple bunny

cakes, split up into teams, offer several different types of candies and decorations and challenge each team to come up a creative bunny cake.

After the cakes are judged and the dessert is enjoyed, send the kids outside for bunny hop races. In this relay race, the participants, who are split into two teams, will take turns hopping through the pre-determined course and pass to the next person by transferring bunny ears or a carrot stick.

For the Easy Bunny Cake and many other fun and delicious recipes, perfect for spring, visit www.BettyCrocker. com.

Betty Crocker® and SuperMoist® are Reg. T.M.s of General Mills Inc.

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his St. Patrick’s Day, entertain your little leprechauns with delicious treats and fun activities that will lead them to their pot of gold.

Every year in March, families celebrate the annual Irish tradition of St. Patrick’s Day with a variety of celebrations. Whether it’s attending a parade or preparing and enjoying an elaborate Irish meal, everyone has their own favorite ways to celebrate the holiday. Set your own unique traditions and rituals with some ideas below.

Pass Along the Luck Have kids put together lucky treat bags to pass along to neighbors. These treat bags could include cut-out, decorated and customized four-leaf 22

clovers, chocolate coins and other goodies. Then, on St. Patrick’s Day, walk around as a family and surprise neighbors with these bags.

Treasure Hunt Set up a treasure hunt for family and friends by placing chocolate gold coins around the house. Give them a series of clues and riddles to help them figure out where to look for the coins. Equip each “hunter” with their own pot or basket for collecting the gold coins. At the end of the hunt, reward them for their hard work with some festive brownies. These delicious Chocolate Mint Brownies can be decorated with green gumdrops formed into shamrocks or other holiday candies. Use a shamrock-shaped cookie cutter to make these treats even more festive.

Chocolate Mint Brownies Prep Time: 25 minutes Start to Finish: 3 hours 25 minutes Makes: 32 brownies Brownie Base 1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) Water, vegetable oil and eggs called for on brownie mix box Filling 3 1/2 cups powdered sugar 1/4 cup butter or margarine, softened 1/4 cup whipping cream 1 package (3 ounces) cream cheese, softened 1/4 teaspoon mint extract 4 drops green food color

Topping 1/2 cup whipping cream 1 bag (12 ounces) semisweet chocolate chips (2 cups) 1/2 cup butter (do not use margarine) 1. Heat oven to 350°F. Grease only bottom of 13 x 9-inch pan with shortening or cooking spray. Make and bake brownie mix as directed on box for 13 x 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

2. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.

3. Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.

Betty CrockerÂŽ is a registered trademark of General Mills.

4. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 8 rows by 4 rows. For easier cutting, cut brownies with a wet knife. Store covered in refrigerator.

For more delicious baking ideas, visit www.BettyCrocker. com.

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t. Patrick’s Day celebrations are filled with dancing, green decorations, and Irish food and beer. This year, try something new and save a pint for the kitchen.

Traditional St. Paddy’s Day favorites, like Irish stout and corned beef and cabbage, can be com24

bined to make a delicious dish even better. Because beer pairs so well with beef, it’s only natural to cook with beer.

Braising and stewing are excellent cooking methods when preparing beef such as pot roast, brisket and beef for stew. Typically, you’ll want to start by browning the meat in “Beer adds great flavor to the a bit of oil to caramelize and corned beef brisket, and can bring out rich beef flavors. be used in other slow-cooked However, corned beef brisket or braised dishes also,” says does not require browning.

Dave Zino, executive chef for the National Cattlemen’s Beef Braising is used with large Association. cuts of beef that are cooked

whole, like corned beef brisket. When braising, the meat is simmered slowly in 1/2 to 2 cups of liquid such as beer or water to ensure moist and fork-tender results, for about 3 to 3 1/2 hours, depending on the size of the roast.

Stewing works best with cubes of beef. When stewing, the cubed meat is simmered for about 1 3/4 hours to 2 1/4 hours in enough liquid to cover the meat and other ingredients such as vegetables, resulting in fork-tender meat and a delicious broth.

Chef Dave also notes beer can serve as a substitute in many recipes. “Beer can also be used in place of wine in recipes and is especially good in beef stews and chilis,� he says.

1 bottle (12 ounces) beer 1 pound green cabbage, cut into thin wedges 1 pound red-skinned potatoes, cut into 2-inch pieces 6 to 8 baby carrots, trimmed, or 4 medium carrots, cut crosswise into thirds 2 tablespoons butter, melted Chopped fresh parsley (optional)

Red Currant-Mustard Sauce

1 jar (12 ounces) red currant jelly 3 tablespoons country Dijon-style mustard

medium microwave-safe bowl.

Cover; microwave on HIGH 1-1/2 to 2 minutes or until melted, stirring once. Whisk in mustard. Cover; microwave on HIGH 30 seconds. Stir; keep warm.

4. Remove brisket and carve diagonally across the grain into thin slices. Serve with vegetables and sauce. Garnish with parsley, if desired.

Courtesy of The Beef Checkoff BeefItsWhatsForDinner.com

1. Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Sprinkle contents of seasoning packet over brisket. Add 2 cups water and one bottle of beer. Cover; For mealtime inspiration cook on HIGH 6 to 7 hours, or and more beef cooking techon LOW 9 to 10 hours, or until niques, flavor pairings, storbrisket is fork-tender. (No age guidelines and cooking tips, visit BeefItsWhatsforDin- stirring is necessary during cooking.) ner.com.

Corned Beef with Red Currant-Mustard Sauce Total recipe time: 6 to 10 hours Makes 6 to 8 servings 1 boneless corned beef brisket with seasoning packet (2-1/2 to 3 pounds) 3 ribs celery, cut into 3-inch pieces 2 medium onions, cut into quarters 2-1/2 cups water, divided

2. Meanwhile, place cabbage, potatoes and carrots in 2-1/2-quart microwave-safe dish; add remaining 1/2 cup water. Cover; microwave on HIGH 15 to 18 minutes or until vegetables are tender, stirring or rearranging once. Drain; remove and discard cores from cabbage wedges. Add butter; season with salt and pepper, as desired. Toss to coat; keep warm.

3. Prepare Red CurrantMustard Sauce. Place jelly in 25

A Taste of Art

“

by Rosa Maria Rodriguez

50 + (Un)known – Early El Paso Women Artists”

T

he Hal Marcus Studio & Gallery has been in business since 1996 specializes in local art open its doors to a historic exhibit as a tribute for an El Paso Early women artists. 50 of El Paso’s female pioneers in the art world (who exhibited prior to 1970).

H

al Marcus Motto is “If you don’t know your history you don’t know your future” this was the trigger to embrace the actual “50 + (Un)known – Early El Paso Women Artists” exhibit. He shared this idea with El Paso Museum saying that it is important for our culture and history to know the old painters, the pioneers that die unknown and for those still alive. Offer a tribute for the women that contributed to artistic culture. Those women that lived in a time of the old cowboys, those were hard days in which women were dedicated mostly to their families. But, women began more educated and participative in cultural activities, with their work and effort they civilized the area and left a cultural legacy that we can appreciate now at Hal Marcus Gallery.

26

Surprisingly for Hal Marcus and his friends they found not 50 early women artist but 82 so far, still some artists are calling him to let him know that they know about this exhibit and some are happily surprised because its works are among the art work in this exhibit.

But all this effort was not an easy

task, Hal Marcus founded the EPAC El Paso Art collected association with the objective of

Stein dressed as Mignon Shaw in the painting behind done by Eloise Hobble

Dressed up for the Show Opening Mary Gaddy, Hal Marcus and Patricia Medici .Hal Marcus really played the Sherlock Holmes detective investigating the artists and its art work. A historic book of the 50 + (UN)KNOWN EARLY EL PASO WOMEN ARTISTS was issued and includes pictures of every work and a brief summary of life artists.

gathering the paintings of all those women; members of the association went to garage sales, with art collectors to bring pieces of art to this exhibit, also artists’ families that read about this project contributed with some art work. The effort was fructiferous with one exhibition in the El Paso Museum “INTO THE DESERT LIGHT” Early el Paso Art 1850 – 1960 and the one at Hal Marcus Gallery.

Prices run up to 6,000 USD and the $ 6,000 painting is already sold to the 27

Joann Blake with her painting

artist’s grand-daughter who remember his grand mother painting this piece and though it was lost when the house caught on fire a long time ago.

In this exhibit you can find, not only oil paintings, but watercolor, pastel, ceramic and sculpture as well as beautiful miniatures. A historic book that contains pictures of every art work on display right now including a brief artists’ biography, is published 28

to delight of the public.

Exhibit will be on display thru Apr. 30 Tues. - Fri. 11- 4 pm Artists included, but not limited to: Evelyn Ainsa, Enid Alden, Tommy Alford, Stephanie Babcock, Mae Baldwin, Kate Ball, M. Ballew, Mary K. Barker, Earline Barnes, Inez Barratt, Catherine

View of room 3 hosting part of the exhibition.

Belk, Joann Blake, Mary K. Booth, Dinny Breese, Jean Buchanan, Doris Byrne, Vivian Cantrill, Gloria Canturbury Rakocy, Nan Collins, Mary Cooke, Lucy Cottingham, Mary Cottingim, Holly Cox, Camille Craig, Johneel Crimen, Wanda Herman de Turcznowicz, Lois Denton, Evelyn Dudley, Ruth Duncan, Berla Emeree, Leola Freeman, Mago Orona Gandara, Dorothy Geyer, Helen Haley, Lucille Hall, Doris Harrison, Florence Hay, Zilpha Heid, Jan Herring, Eloise Hobble, Leona Ingram, Catherine Kistenmacher, Win Korf, Lilyan Lamberth, Lucille Leggett, Hazel Malone, Mattinson, Barbara McBrown, Julia

S. McCoy, Harriet McDonald, Evelyn Mendelsahn, Ada Miller, Ella Mae Montfort, Clara Mulloy, E. Nations, Ysleta F. O’Malley, Rosanne Orndorff, Mary Park, Harriet Patrick, Willie Roberts Bailey, Gladys Rodehaver, Helen Ross, Luna Rotan, Ferne Schrier, Jody Schwartz, Mignon Shaw, Roberta Smartt, Hazel Starr, Tita Sterling, Mary Strokes, J. C. Street, Vera Swain, Gretchen Tatsch, Freddie Tatum, Fern Thurston, Margie Wallen, Emma Ward, Evelyn Williams, Lelaroy Williams, Hazel Wilson, Vera Wise, Helen Wynn, Sarah Zangwill.

29

There’s Nothing To Do In El Paso...

By Alfred Soto Friday Mar 5, 2010 Public art project call for artists, submit qualifications deadline for Stanton Port of Entry\ Friday Mar 5, 2010 7:30pm $5-$2, Siglo de Oro Spanish Drama Festival “Marta La Piadosa ( Marta the Divine),” – comedy with an edge, complex, hypocritical nature of the title character by Tirso de Molina, English translation Harley Erdman Univ of Massachusetts at Amherst Dept. of Theater, Directed by Gina Kaufmann Chamizal National Memorial Theater, 800 s. San MarcialInfo: 915-532-7273 or www.nps.gov/ cham/planyourvisit/festivalschedle.html Saturday Mar 6, 2010 Children’s story Time El Paso Public Library Celebrating of Leonardo Da Vinci and EPM of History11am “Imagintaion – Richard Burges Branch Library , 9600 Dyer Info: 915-759-2400 2pm “Creativity” – EPCC Northwest Library, 6701 S. Desert Info: 915-831-8840 Saturday Mar 6, 2010 12:45 Tumble words Writing Workshops, “Word Go Round” Leslie Council The process in creating a piece of writing in a circle (renga), a traditional Japanese poetic game, “tell the monkey”, works out of bits and pieces of each other’s writing Memorial Park Library , 3200 Copper, 30

El Paso Entertainment, Art, Cultural Events and

Fun! Free but donations for presenter encouraged Info: 915-328-5484 or tumblewordsproject@yahoo. com or www.tumblewordsproject.com Saturday Mar 6, 2010 2-4pm Film screening - “Mexican Revolution Sites in El Paso Volume I” Walking tour with Leon Metz/ Fred Morales, Panel discussion Info: 915-755-4332 or Saturday Mar 6, 2010 7:30pm Film Salon – Free Trinity-First United Methodist Church’s Resler Hall Chapel 801 N. Mesa Saluting the work of actress Carole Lombard and the screwball comedy with the unpredictable and often volatile chemistry of its romantic leads 1937 Movie - “Nothing Sacred” Info: 5332674 www.filmsalon.org

Saturday Mar 6, 2010 7:30pm $5-$2, Siglo de Oro Spanish Drama Festival “Con quien vengo, vengo,,” by Pedro Calderon de la Barca Escula Superior de Arte Dramatico of Murcia, Directed by Juan Angel Serrano Mesagoso Chamizal National Memorial Theater, 800 s. San Marcial Info: 915-532-7273 or www.nps.gov/cham/planyourvisit/festival-schedle.html Sunday Mar 7, 2010 7:30pm $5-$2, Siglo de Oro Spanish Drama Festival “El caballero del milagro,” –a comedy of love triangles/conspiracies by Lope de Vega Teatro Circulo of New York, N.Y. Directed by Dean Zayas Chamizal National Memorial Theater, 800 s. San Marcial Info: 915-532-7273 or www. nps.gov/cham/planyourvisit/ festival-schedle.html

Sunday Mar 7, 2010 2-4pm Free- Lecture “Borderline Americans: Racial Divison and Labor War in the Arizona Borderlands” July 1917, strike on the copper mines of Bisbee, Ariz, subsequent vigilante round up and shipping out to Hermanas, N. M.

By Dr. Katherine Benton-Cohen El Paso Museum of History Info: 915-351-3588 or www.elpasotexasgov/history Monday Mar 8, 2010 El Paso Artists Studio Tour, deadline to participate, entry forms, Info: 915-833-0636 www.pleinairpaintersofelpaso.com or bobada@elp.rr.com Wednesday Mar 10, 2010 Children’s story Time El Paso Public Library Celebrating of Leonardo Da Vinci and EPM of History 4pm “World’s Greatest Inventions” – Clardy Fox Library, 5515 Robert Alva Info: 915-772-0501 Wednesday Mar 10, 2010 5-7pm FREE- open to Pubic, Drug legalization lecture – UTEP Richard Newton “Law Enforcement Against Prohibition: Cops Say Legalize Drugs” UTEP Union East Building Suite 312 Info: www.ssdpep@yahoo. com

Wednesday Mar 10, 2010 7pm FREE – Lecture by Carlos Monsivais Music, and dance, “Chronicle of Tin-Tan and the pachuquismo” Consul-

ate General of Mexico Chamizal National Memorial Info: 915533-3644 Wednesday Mar 10, 2010 7-8pm Free Lecture, visiting curator Godfrey Harris “Leonardo the man”, the personal side EP Museum of History Wednesday Mar 10-14, 2010 8pm UTEP Dept. of Theatre & Dance “Some girls”, by Neil LaBute’s $7-$6 a young man’s career blossoming , young finacee, waiting to rush off to Cancun in marriage, cold feet and old girlfriends, directed by Fernando Alvarez, Jr.UTEP’s Studio Theatre in the Fox Fine Arts Center Info: 915-747-5118 or www.theatre.utep.edu Thursday Mar 11, 2010 Children’s story Time El Paso Public Library Celebrating of Leonardo Da Vinci and EPM of History 11am “Creative Stories and Craft” – Memorial Park Branch Library, 3200 Copper Info: 915352-3588 or www.elpasotexasgov/history

Thursday Mar 11,2010 5-7:30 Reception, 2010 Annual Juried UTEP student art exhibition Stanlee & Gerald Center for Visual Arts Info: 915-747-6151 or www.facebook.com/rubincenter Thursday Mar 11, 2010 6pm Juntos Art and Literary Festival

Open and Free to the Public -Film @ UTEP “Visions of Aztlan” Info: 915-543-5412, 2032309 Thursday Mar 11, 2010 7-8pm Lecture – “The Great Columbus Raid,” El Paso Museum of History Info: 915-3513588 or www.elpastoexasgov/ history Thursday Mar 11, 2010 7-9pm Free Lecture and discussion “The Great Columbus Raid of March 9, 1916” Events/ personalities/ the raid EP Museum of History Info: 915-3523588 or www.elpasotexasgov/ history Friday Mar 12, 2010 9:30am Juntos Art and Literary Festival Open and Free to the Pubic – Lecture @ UTEP “Transnational Imagination” Rubin Gallery Auditorium 5:00pmReception, Chicano/a Art Exhibition EPCC ASC Blg A 9050 Viscount Info: 915-543-5412, 203-2309 Friday Mar 12, 2010 7pm “Singles Night, “The Goat Game”Peggy Kligman host an evening for singles Marcello’s Ristorante Italiano, 5380 N. Mesa Meal/Wine/other singles, play the Goat Game, flirting tips Info: RSVP 915-740-5051 or www.goatgame.com Saturday Mar 13, 2010 10am Juntos Art and Literary Festival Books and Booths – Opening Reception 10:30am Lecture on Chicano Art 11:30am 31

Writers Panel 12:30pm Lecture “My lives in the Chicano Movement” 1:30pm Teachers Literary Workshop 2:30pm Jesse Trevino Film Maker 3:30pm Poet “Crespusculo es las Calles” 4:30pm Artists Panel 5:30pm Book signing, Close with Danza Azteca Info: 915543-5412, 203-2309 Saturday Mar 13, 2010 7:30 pm Tejano Legends VI, Little Joe $20-$50 El Paso Coliseum for dancing Sunday Mar 14, 2010 1pm4pm Free and open to the public, Aztec New Year celebration, “Fiesta de Ano Nuevo Azteca: Un paso a la nueva era,” Dialogue panel on 2012, astronomical, spiritual, cultural implications Indigenous music, storytelling Dance group, Danza Aztec Omekoatl Mercado Mayapan, 2101 Myrtle Info: 915-5326200 Sunday Mar 14, 2010 3pm Free/donations welcome, Film “Real Women have curves” Diocesan Migrant & Refugee Services’ Mother Teresa Center 2400 E. Yandell Hosted by Pax Christi El Paso / Peace & Justice Ministry of the Catholic Diocese of El Paso Info: 915532-0527 or 915-497-0384 Monday Mar 15, 2010, 11am2:30pm Lunch -Soft Opening “Thirteen 09” Culinary Arts Restaurant 7pm-10:30pm Dinner – Soft Opening “Thirteen09” Culinary Arts Restaurant ASC Viscount Bldg B (Open to the 32

public, faculty, and students with reservations Seats 58 Info: reservations 915-831-1309 Wednesday Mar 17, 2010 St. Patricks Day Thursday Mar 18, 2010 6:30pm Reception for American Numismatic Association Exhibit “Viva la Revolucion: The Money of the Mexican Revolution” El Paso Museum of History Info: 915-351-3588 or www.elpastoexasgov/history Thursday Mar 18, 2010 6-7pm Open to the Public, FREE, Science Café – casual science discussion Common uses of geographic information at, EPWU Gen. MG Jose Granillo Carlos Ramirez TecH2O Water Resources Learning Center, 10751 Montana Info: 915-621-2000 or www.tech2o@ epwu.org Thursday Mar 18, 2010 7pm Lecture “Follow the money: How Villa Financed His Personal Army,” Looting, kidnapping, issuing his own money, some spent in El Paso Discussion by Elias Bonilla El Paso Museum of History Info: 915-351-3588 or www.elpastoexasgov/history Friday Mar 19-Apr 10, 2010 8pm Play, “Be My Baby”, El Paso Playhouse, 2501 Montana

By Ken Ludwig, middle-aged couple who travel to America to adopt a baby Directed by Jan Wolfe $10-$7 Info: 915-5321317 or www.elpasoplayhouse. com

Saturday Mar 20, 2010 10am6 Free - Poppy Fest El Paso Museum of Archeology, 4301 Transmountain Music, food, art vendors, exhibitors, speakers, movie screenings Free parking and shuttle from Cohen Stadium Info: 915-755-4332 or www. elpasotexas.gov/arch/museum/ Thursday Mar 25, 2010 5-7pm Reception, Rio Bravo Watercolorists juried exhibit International Museum of art, 1211 Montana Info: 915-543-6747 or www.internationalmuseumofart. net Thursday Mar 25, 2010 7-8pm Lecture “The Experiences of Children during the Mexican Revoution” UTEP Prof Yolanda Leyva, stories of the children of the Mexican Revolution on both sides of the borderEl Paso Museum of History Info: 915-351-3588 or www.elpastoexasgov/history Thursday Mar 25, 2010 7-9pm FREE - Art Talk, dress vintage “50= (Un)Known Early El Paso Women artists Hal Marcus Studio & Gallery Info: 915-533-9090 www.halmarcus. com or www.facebook.com/halmarcus Friday Mar 26, 2010 5:307pm TBA – Alfresco Fridays under shade of the 12,000 sq ft canopy at the Convention Center Plaza, twice a week Friday

Mar 26, 2010 7:30pm

Play- “Cast Party”, $12-$5 Scenes from opera and musical theater, featuring chorus members of El Paso opera’ “La Vie de Boheme” and “Porgy and Bess.”, exploring the antics of an opera cast at its cast party after a performance Fox Fine Arts Recital Hall Saturday Mar 27-July 7, 2010 USBC – Bowling Championship, 110 days of 29,000 women bowlers on a girlfriends’ getaway, 40,000 visitors, 5,800 teams, from 50 states, and 9 foreign countries, looking to get out and experience the city while on vacation and bowling.

Spectator admission is FREE at 750 seats3 event championships – Womens, Queens, and Senior Queens Info: 915-5449000 or El Paso 2010 on Facebook, Saturday Mar 27, 2010 10:30am-5pm KidsPalooza, Children’s concerts, art & music workshops, dancers, live theatre & Children’s Opera, Games & activities, Science Planets, Locomotive Bells & Whistles, Live Music, Food & Drinks Info: 915532-3776 or www.epso.org Saturday Mar 27, 2010 12:45 pm Tumble words Writing Workshop, “Reconstructing the Muse” Yvonne Collins A journal in high school becomes a return to writing for personal pleasure Memorial Park Library , 3200 Copper, Free but donations for presenter encourage Info: 915-328-5484 or tumblewordsproject@yahoo.com or www. tumblewordsproject.com

RECURRING MONTHLY RECURRING MONTHLY A. Free - OPEN MICS for musicians, singers, poets, dancers: * 2nd and 4th Tuesday 6:30 pm Poetry Slam @ Percolators, 217 N. Stanton Info: 915-351-4377, www.myspace. com/thepercolator915 * 2nd Saturday next March 13th 11a.m-8pm La Tierra Cafe, 1731 Montana Café has a FREE Artist Mercado and invites everyone to share their love of local art, Info: 915533-8890 * Last Saturday (Mar 27) 7pm by the Barbed Wire Group (Open MIc) @ Percolators Info: 915-351-4377, Myspace.percolator915 B.

Free - FILMS:

* 1st Wednesday ( Mar 3rd) – @ El Paso Main Library Auditorium 501 N. Oregon Info: 915-543-5401 www.elpastoexas.gov/library * 1ST Friday (Mar 5th) – @ 7pm, Chamizal National Memorial 915-532-7273 * 3rd Fridays (Mar 19) – El Paso Astronomy club 7-9pm Free, 6531 Boeing, 915-7794317, * Everyweekend -El Paso Ridge Walkers, Free hiking Franklin/Organ/Guadalupe Mountains, Rio Grande and Stahmann’s Pecan Orchard, White Sands 6-10 miles, 915755-7789 or www.elpasoridewalkers.com * 1st Saturday ( Mar 6th )– Film Salon @ Trinity First

United Methodist, 915-5332674, www.filmsalon.org * 3rd Sunday ( Mar13th ) - Pax Christi Film Series @ Mother Teresa Center, 2400 Yandell Info: 915-532-0527 C.

low cost - PLAYS:

*Friday -Mar 6 8pm Fri & Sat, 2 pm Sun El Paso Playhouse, 2501 Montana, 915-532-1317, CURRENTLY: “Souvenir” Feb 12-March 6, real life singer with little apparent talent, in 1960’s Greenwich Village, Coming “Be My Baby”,

D

iabetes is a growing concern in our country. Nearly 81 million Americans – or one in four households – have diabetes or prediabetes, with a new case diagnosed every 20 seconds.

While those statistics sound ominous, the good news is that this disease can be managed through diet, exercise, medication (if needed) and a strong support system.

“

The difference between surviving diabetes and thriving with it often comes down to having the proper support network,” said Amy HessFischl, MS, RD, LDN, BC-ADM, CDE and 2009 Diabetes Care and Education Diabetes Educator of the Year. “Those who have at least one ‘DFF’ – Diabetes Friend Forever – are more likely to succeed in creating a healthy, balanced lifestyle than those who don’t.”

Sherri Shepherd, actress, comedienne, and Emmy Award-winning co-host of ABVC-TV’s “The View,” couldn’t agree more.

Diagnosed with Type 2 diabetes in 2007, Sherri attributes her success in managing the disease 34

to her two DFFs. “I know first-hand how important a DFF can be. My four-yearold son, Jeffrey, and trainer Don are my DFFs because they give me inspiration to maintain a healthy lifestyle every day.”

Like many people with diabetes Sherri feared that her favorite food – pasta – would be off the menu forever. After three years without her signature dish, Sherri’s Pesto Pasta, she discovered that she could enjoy it in moderation if made with Dreamfields pasta. Since a one cup cooked serving has only five grams of digestible carbs and five grams of fiber, the blood glucose rise from eating Dreamfields pasta is lower than that from traditional pasta.

To honor DFFs everywhere, Dreamfields Pasta and Sherri Shepherd have paired up to launch a firstof-its-kind program to pay tribute to these special people. Show your DFF the gratitude they deserve with a bowl of Sherri’s Pesto Pasta and nominate them at www.diabetesfriendsforever.com. If your nomination is chosen, you and your DFF can win one of 19 prize packages consisting

of cash and/or Dreamfields Pasta.

Sherri’s Pesto Pasta Preparation Time: 20 minutes Cook Time: 9 minutes Makes 6 servings 1 box Dreamfields Spaghetti 2 cups packed fresh basil leaves 1/3 cup pine nuts 1/3 cup extra virgin olive oil 3 medium cloves garlic

Salt and freshly ground black pepper, to taste 1.

Cook pasta according to package directions.

2.

Meanwhile, combine remaining ingredients in bowl of food processor. Pulse to combine. Process until desired consistency.

3.

Drain spaghetti; transfer to large bowl.

Add pesto; toss to coat.

Nutrition information (1/6 of recipe): 374 calories; 10 g protein; 8 g digestible carbohydrates*; 18 g total fat; 2

g saturated fat; 0 mg cholesterol; 16 mg sodium; 6 g total dietary fiber.

protein; 8 g digestible carbohydrates*; 20 g total fat; 3 g saturated fat; 48 mg cholesterol; 58 mg sodium; 6 g total dietary fiber.

Variation: Sherri’s PestoChicken Pasta Toss 3/4 pound cooked chick- *If traditional pasta is used en breast, cut into strips, into in this recipe there is a total the pesto-pasta mixture. of 48 g carbohydrate. For more information go to www.

Nutrition information (1/6 of dreamfieldsfoods.com. recipe): 467 calories; 27 g 35

M

ost people recognize the link between what they eat and their physical health. But many don’t know that there is a link between what they eat and their mood. Literally, says Elizabeth Somer, M.A.,R.D., what you eat or don’t eat for breakfast can have an effect on your happiness quotient by afternoon.

The effects also are cumulative: eat the right foods for months, years, decades and you will be that much happier and mentally sharp in the years to come. In short, follow these tips that come from, “Eat Your Way to Happiness,” the latest book by Somer, and she promises you will say, "I never knew I could feel this good!”

Feel Good Tip #1: Eat breakfast People who eat breakfast have more energy, a more sustained good mood, they perform better at school and at work, and they sleep better at night. They also are less prone to food cravings, have an easier time losing weight and maintaining the weight loss. But, Somer is not talking doughnuts and coffee. You must follow the 1,2,3 rule. The breakfast must have: 1) a whole grain to provide needed high-quality carbs for the brain during the morning hours 2) a little protein to keep you 36

satiated and maintain even blood sugar levels throughout the morning 3) one, preferably two, colorful fruits and vegetables.

Somer’s favorite is as a bowl of whole-grain cereal topped with berries and low-fat milk,

and served with sliced watermelon. Or, a morning smoothie made with watermelon, lemon yogurt, and dash of ground ginger, served with whole-grain raisin bread.

Feel Good Tip #2: Keep lunch light and low-fat

A light, low-fat meal helps you stay alert through the afternoon hours, boosts energy, and fills you up without filling you out. An example would be a turkey breast sandwich on whole wheat piled high with spinach leaves and served with a glass of low-fat milk and a fruit salad or watermelon, orange slices and pineapple. 　 Feel Good Tip #3: Include super mood foods Somer says that it is a style of eating, not just a few foods, that will stack the deck in favor of feeling great. The 10 secrets of happy people discussed in her book include habits, such as focusing on "real foods" not processed ones, cutting back on the quick fixes, and keeping meals light. If you are following those guidelines, then adding super mood foods gives you an even greater nutritional bang for your buck.

Not only will a heavy lunch leave you groggy, but eat too much fat mid-day and it turns on a brain chemical, called galanin. According to research from Rockefeller University, the more fat we eat, the more galanin we produce.

People who eat a fatty lunch

Super mood foods are ones loaded with vitamins, minerals, fiber, and antioxidant-rich phytonutrients, while being moderate in calories. A perfect example is watermelon, which is higher in lycopene than are tomatoes, and is an excellent source of vitamins A, B6, and C. Better yet, waare likely to eat more calories termelon is 92 percent water, later in the day compared to which means it is a natural hydrator, and it contains two someone who eats a low-fat amino acids, citrulline and lunch. You definitely need some fat, like the healthy fats arginine that maintain blood vessels in the body. in nuts and olive oil and the omega-3 fats, but don’t go Photo Courtesy of Getty overboard.

37

O

n St. Patrick’s Day, have a little fun in with a traditional Irish twist. Whether you’re Irish or not, enjoy the festivities with some entertainment and food.

Because green is the color of choice on this festive day, one of the easiest ways to celebrate in the Irish style is to incorporate the color in as many ways as possible -- even in food. Course after course and meal after meal you can add a hint of green to the foods your family enjoys.

With a little bottle of green food coloring, it’s amazing what you can achieve.

Breakfast Ideas: * Tint milk green, whether in a glass or in a bowl of cereal.

(Serve with “Lucky Charms” perhaps?) * Channel your inner Dr. Seuss by turning scrambled eggs into “green eggs and ham.” * Make a green smoothie with yogurt, juice and a banana, with a few drops of coloring added. * Butter toast with green-tinted butter.

Lunch Ideas: * Make pizza or pasta with a green pesto sauce. * Serve olive loaf instead of bologna in a sandwich. It has circles of green olives throughout.* Make sure kids’ juice boxes are a green-colored variety. * Create a fruit salad with mostly green fruits, such as green 38

grapes, kiwis, honeydew melon, and green apples. * Baked potatoes topped with greentinted sour cream and chives will be a winner.

Dinner Ideas: * A vegetable medley of green veggies, like spinach, broccoli, asparagus, and more can be served as a side dish or mixed as a casserole. * While corned beef and cabbage are traditional Irish dishes, tint the cabbage green for a little more flair. * Green food coloring added to * Turn ice cream or milkshakes mashed potatoes green using mint-flavored ice can liven mealtime up. * Make a homemade Irish soda cream bread or another bread to serve * Add green sugar sprinkles to at dinner and add green food cookies and cakes. * Bake chocolate chip cookies coloring to the dough. using green M&M candies, instead of chips.

Beverages: * What would St. Patrick’s Day be * Fill cream puffs with green-colwithout a green glass of beer? ored cream.

For the kids, tint ginger ale or a lemon-lime soda green. * Create a green cocktail using Bailey’s Irish Cream liqueur.

Dessert Ideas:

When you think of all the foods you can turn green or are naturally that color, your St. Patrick’s Day can truly be filled with emerald magic.

S

pring is here and so is National Nutrition Month, a great time to start eating right and exercising outdoors. A cornerstone of healthy meal plans are foods containing whole grains, which are known to reduce heart disease, help to sustain healthy weight and demonstrate a reduced risk in certain cancers.

According to data pub-

lished in the Journal of the American Dietetic Association, today’s youth are consuming less than one serving of whole grains per day, which is far less than the recommended three daily servings.

though everyone wants to be healthy and feel great, many people struggle with the common perception that serving whole grains has to come at the expense of flavor and satisfaction, but that is just not true. With the right The data goes on to say recipe, whole grains are that lack of access to an easy way to get nutriwhole grains at home and tion into a family meal.” at school has led to this consumption shortfall. With only a single gram Registered dietitian Mi- of fat per serving, Uncle chele Powers says, “Al- B e n ’ s 39

Boil-In-Bag Whole Grain Brown Rice provides 100 percent of the daily whole grain recommendation in just one serving. It’s the perfect base to a meal.

Just add flavorful ingredients, such as ground chicken or black beans, to brown rice for an easy, healthy meal solution. Additionally, according to researchers, continually providing kids with whole grain tasting opportunities can help enhance their taste preference for that food.

1 cup onion, diced 1/4 cup green pepper, diced 1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup ketchup 2 tablespoons brown sugar 1 teaspoon Worcestershire sauce 1 teaspoon mustard 1 teaspoon white vinegar 1/4 cup water 6 whole wheat hamburger buns

Below is a kid-friendly, heart healthy and easy whole grain dish to add to your menu: Chicken and Brown Rice Sloppy Joes.

Find other delicious and healthy recipes at www.

UncleBens.com.

1.

Prepare rice as instructed on box.

2. While rice is cooking, begin making sloppy joes.

3. In large skillet, heat oil over medium heat and add chicken. Stir to separate meat and then add onions, green peppers, garlic, salt and pepper. Continue cooking until meat is cooked and onions are translucent, about 5 minutes.

4. In measuring cup or small bowl, combine ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/4 cup water.

5. Once rice is cooked, drain and add to skillet.

Add liquid ingredients

Heart Healthy Chicken and Brown Rice Sloppy Joes Prep Time: 5 minutes Cooking Time: 18 minutes Makes: 6 sloppy joes (1 per person) 1 2-cup bag Uncle Ben’s Boil-In-Bag Whole Grain Brown Rice 1/2 tablespoon olive oil 1 pound ground chicken

into meat and rice mixture and stir well to combine all ingredients. Continue to simmer for about 5 minutes to meld flavors.

6. Serve between whole wheat buns.

Nutrition Information (per serving): Calories: 350; Saturated Fat: 2.5 grams; Carbohydrates: 49 grams; Fiber: 5 grams; Protein: 19 grams

A La Carte

Selection of Restaurants Menus The Basil Garden The Pasty Chef Sharp Cookie La Mar Sharp Cookie Seafood Galley

41

THE BASIL GARDEN L.l.C. International Cuisine Buss. (915)842-9040 Cell.

(915) 727-8812 5360 N. MESA D-4 EL Paso, TX 79912 CATERING MENU PAELLA VALENCIANA

Min. 10 Personas (Mín. 10 Parsons) En fin de semana min.

20 ord.

FLORENTINE SALMON

Min. 10 Persons (Mínimo 10 Personas) a). Portion of salmon fillet on spinach and mushrooms sauce.

(Porción de filete de salmón, sobre una cama de espinacas con champiñones) b). Vegetables.

(Mezcla de vegetales) c).House salad with Italian vinaigrette.

(Ensalada de la Casa con una vinagreta italiana como aderezo) d).Bread.(Pan) $9.50P/P

a). Sea food mix, pork, Chicken, rice and vegetable.

(Mezcla de mariscos, puerco, pollo, arroz y vegetales) b).Mediterránea and Salad with Dressing.(Ensalada Mediterránea con Aderezo) CHICKEN BREAST FILLED c).Bread.(Pan) WITH SPINACH $8.95P/P AND MUSHROOMS CHEESE SAUCE ITALIAN BUFFET

Min. 35 Parsons (Mínimo 10 Min. 10 Parsons (MíniPersonas) mo 10 Personas) $8.50P/P a). Meat Lasaña.

(Lasaña de Carne) b). Chicken breast filled with spinach in cheese sauce.

(Pechuga de pollo rellena de espinacas a la crema) c).Linguini Alfredo with Shrimp and chicken.

(Linguini Alfredo con Pollo y Camarones) d).Mediterranean Salad with Dressing.

(Ensalada Mediterránea con Aderezo) e).Bread.(Pan) $11.50P/P

MEAT OR SPINACH LASAGNA (Lasaña de Carne o de espinacas) Min. 10 Parsons (Mínimo 10 Personas) a). House salad with Italian vinaigrette.

(Ensalada de la Casa con una vinagreta italiana como aderezo) b).Bread.

(Pan) $7.95P/P FETUCCINI ALFREDO WITH SHRIMP & CHICKEN

(Fetuccine Alfredo con camarones y pollo) Min. 10 Persons (Mínimo 10 Personas) a). House salad with Italian vinaigrette.

(Ensalada de la Casa con una vinagreta italiana como aderezo) b).Bread.

(Pan) $8.50 /P

a). Chicken Breast filled of RAVIOLI FILLED WITH spinach and mushrooms with RICOTTA CHEESE cheese cream.

(Pechuga rellena de espinacas (Ravioles rellenos de queso con champiñones bañadas con ricotta) crema de quesos) Min. 10 Persons (Mínimo 10 b). House salad with Italian Personas) vinaigrette and Bread.

(Ensalada de la Casa con una a).Mediterranean Salad with vinagreta italiana como aderezo Dressing. y Pan. (Ensalada Mediterránea con c). Linguini pasta with red Aderezo) peper sauce. (Linguni con una b).Bread. crema de pimiento rojo.

(Pan) $7.95P/P

ezo) CHICKEN OR BEEF FAJITAS b).Bread.

(Pan)

c).Mashed potato with gravy.

(Fajitas De pollo o res a la (Pure de Papa con greavy) plancha) d). Linguini with Red bell pepper Min. 10 Persons (Mínimo 10 sauce.

Personas) (Linguini en salsa de morron rojo) a). Rice (Arroz) $8.50P/P b).Beeans( Frijoles) c).Guacamole * LINGUINNI FRUTE D’MARE d).Chile Salsa IN WHITE WINE SAUCE

(Pico de Gallo)

e).Corn Tortilla (Mezcla De mariscos en una (Tortilla de Maíz) salsa de vino blanco) f).Green Salad with Dressing Min. 10 Persons (Mínimo 10 (Ensalada verde con aderezo) Personas) $8.50 /P a). House salad with Italian vinaigrette.(Ensalada de la Casa MIXED FAJITAS CHICKEN, con una vinagreta italiana como BEEF & SHRIMP aderezo)

b).Bread.

(Mezcla de fajiltas de carne, (Pan) fajitas de pollo y camarón a la $9.50P/P plancha) Min. 10 Persons (Mínimo 10 Personas) BRISKET Minimo 15 personas a). Rice (Arroz) a). Corn (elote) b).Beans (Frijoles) b). Potatoe salad (ensalada de c).Guacamole papa d).Chile Salsa c). Bread (pan Pico de Gallo) d) Charros Beans e).Corn Tortilla (frijoles Charros).

(Tortilla de Maíz) $8.50P/P f).Green Salad with Dressing

(Ensalada verde con aderezo) $9.50P/P PORK IN PLUM SAUCE FILETE MINON

Minimo 10 personas (Puerco en salsa de ciruelas) a). Vegetables/ vegetales Min. 10 Persons (Mínimo 10 b). Meshed potatoe / pure de Personas) papa c). House salad /ensalada de la a). House salad with Italian casa vinaigrette. d). Bread/ pan (Ensalada de la Casa con una

vinagreta italiana como ader

$11.95P/P CHICKEN BREAST WITH ANY KIND OF SAUCES Escoger salsa para el pollo mas dos guarniciones de su elección a). Oriental /oriental b). Chipotle /chipotle c). Mushrooms /Champinones

d). Mango e). Almond/ Almendras f). marsalla/Marsalla (Mushrooms and Marsalla Wine with pasta) g). Al Pesto h). A la mostaza $8.50P/P GUARNICIONES a). Vegetables Mixtos/Mix. Vegetables b). Pure de papa con gravy/ Mushed potatoe with gravy c). Pure de papa con albahaca/Mushed potatoes with pesto d). Papas al cilantro/Red small potatoes with Parslsey e). Pasta a la mantequilla/Butter Pasta f). Spaghetti con crema de champiñones g). Zanahoria bebe/Baby carrots h). Arroz blanco/White rice i). Espárragos asados/Grill Sparragus j). Linguini con crema de pimiento rojoLinguini with Red Peper Sauce k). Ensalada de la casa/Hause Salad L). Arroz jardinero/Garden Rice $7.95P/P DELICIOSA TAQUIZA MEXICANA Mínimo 30 personas, escoger

2 guisados mas arroz, frijoles, tortillas y salsas Para 40 Personas escoger 3 guisados mas arroz, frijoles, tortillas y salsa.

C). Linguini con salmón ahumado D). Ensalada de papa E). Ensalada de codito F). Ensalada de pollo con uvas y manzana $8.50P/P

A). Discada de res B). Asado de puerco C). Tinga de pollo SABADO Y DOMUNGO Min. 20 D). Rajas con queso ordenes E). Ensalada de nopalitos DELIVERY SERVICE F). Mole $25.00 G). Cochinita pibil H). Deshebrada con chile verde).

Albóndigas en salsa chipotle J). Chicharrón en salsa verde $8.50P/P

BOTANAS O BOCADILLOS Mínimo 20 personas, Escoger 2 dif. Bocadillos y 1 opción de ensalada A, D, o E Para 31 Personas escoger 3 diferentes bocadillos y 2 ensaladas.

A). Tapas españolas con pimiento morón B). Quiches de rajas o de pollo C). Empanadas de carne D). Ensalada de atún en hojas de lechuga E). Rollos de jamón con queso en pasta de Hojaldre F). Pepinos rellenos de atún G). Canapés de pollo H). Melón con jamón serrano I). Espárragos envueltos en jamón ENSALADAS A). Ensalada pluma con pesto y piñón B). Salpicón de res

lar needs.

Cookies include cellophane wrapping and ribbon. Add $0.25/piece for lollipop sticks and $0.25/piece for personalization.

Gift Trays: Menu

Cookies: $8.00/Dozen Chocolate Chip (regular or Splenda) Peanut Butter Chocolate Chip Chocolate Chip w/pecans (regular or Splenda) Oatmeal Oatmeal Raisin Brownies (coconut, walnuts, pecans, or a combination) Chocolate Chip Brownies Caramel Filled Brownies Hello Dollies Peanut Butter Shortbread Lemon Bars

Bundt Cakes: $10.00/Cake, $5.00/ Medium Cake, $2.50/Mini-Cake Chocolate Chip Lemon Cinnamon Pecan Decorated Cookies: (sugar cookie) Hand-Decorated, Custom Design Prices range from $1.50 to $20.00

Personalized gift trays with decorated cookies on bed of colorful shredded paper, shrink wrapped.

One tray $35.00, two trays $50.00.

Packaging: Other than the decorated cookies, there is an extra charge of $1.00 per item for cellophane and ribbon.

Due to the continued increase in food prices, menu items will be subject to change without notice.

Biscotti: $10.40/Dozen Almond, Orange, CranberryPistachio Quick Breads: $8.00/Full Loaf, $4.00/Medium Loaf, $2.00/ Mini-Loaf, Muffins: $6.00/ Dozen Banana (with/without nuts) Apple Pumpkin Pumpkin-Apple Orange Nut Raisin Lemon Walnut

per piece depending on size and complexity of design.

Sizes include: mini (<2"), small (2" - 3"), medium (3" - 4"), large (4" 5"), giant (>5") Please call to discuss your particu-

204 Boston El Paso, Texas 79902 (915) 240-8665

Fresh food that is homemade delicious.

La Mar Restaurant Bar & Lounge is the place to go for lunch or dinner. A father and son venture, they have additional restaurants in Juarez and more than 45 years of experience in serving fine food to the public.

Lunch starts at 11:00 a.m. and Dinner at 4:00 p.m. There is a spacious room for receptions, parties, meetings, weddings, quinceaneras and other special celebrations that require a luxurious setting.

La Mar is reminiscent of something you would expect to see in Las Vegas.

With over 40 employees at La Lar, all have made worthwhile contributions. They take pride in their tasks and the result is a restaurant that is special in the way their food is prepared and served to customers. The seafood is always fresh and cooked in certain ways that bring out the delicate flavors enjoyed when ding at La Mar.

Appetizers

Fish Quezadilla $4.99 Shrimp Quezadillas $4.99 Marinera Quezadilla $5.99 Negroni (shoppped snails in oister juice, soy sauce, onion, lemon and parsly) $11.99 Negroni with Shrimp & Octous $ 15.99 Guacamole $5.99 Freh Oysters (1 doz) $12.99 (1/2) $6.99 Rockefeller Oyster $13.99 Shrimp Ceviche Tstada (3) $6.99 Fish Ceviche Tostada (3) $5.99 Coconut Shrimp $8.99 Avocado Stuffed w/shrimp salad $6.99 Boiled Shrimp $11.99 Cocktails Shrimp s $5.99 l $9.99 Oyster s 5.99 l $9.99 Combination of two s$6.99 l $9.99 Octopus s$6.99 l$10.99 Combination w/octopus s$7.99 l$10.99 La Mar (shrimp,oyster,octopus, baby clams and scallops) $ 12.99

Soups and Chowders Fish Soup w/ fillet chunks s$4.99 l$6.99 Shrimp Soup w/rice s$5.99 l$7.99 La Mar Soup w/assorted shellfish s$6.99 l$8.99 Clam Chowder Cup $2.25 Bowl $4.99 Shrimp Chowder s$5.99 l$6.99 Chicken La Mar crab & shrimp stuffed chicken $12.99 Grilled $10.99 Poblano $11.99 Tampiquena $12.99 Pastas Shrimp & Fetuccine $12.99 Chicken Fetuccine $10.99 Frutti di Mare w/ octopus,calamari,shrimp, clams & musseels $12.99 Lobster Garlic $m/p La Mar $m/p Thermidor $m/p Buttered $m/p

LA MAR SPECIALITIES Combos

Fish Filet

Roll Diabla fish fillet and shrimp wrapped in bacon strips w/diabla sauce $12.99 Capas fish fillet stuffed w/pecans and spinach $11.99 Asado marinated w/special sauce and grill onions $11.99 Mexicana jalapeno, tomato and onion sauce $11.99 Veracruzana tomato base sauce w/ olives and capers $11.99 Planca grilled $11.99 Mojo de Ajo w/fried garlic in oil $11.99 Mantequilla buttered $11.99 Parrilla open grill $11.99

Pescatore onion,garlic and spinach on butter souce $11.99 Combo Popcorn breaded fish fillet Montecarlo and popcorn shrimp $13.99 Combo Tropical fish fillet and but- butter,onion,mushrooms and red pepper $11.99 tered shrimp w/almonds $13.99 Vapor wrapped in aluminium foil Combo Cordial fishfillet and garlic w/a healthy variety of vegetables shrimp $13.99 Combo Campirano breaded fish fil- $11.99 let and california pepper stuffed w/ Vallarta fish fillet layers stuffed w cheese, onion and mild chile slices shrimp $13.99 $11.99 Combo Festival breaded fish fillet Roll Aniversario shrimp and ocw/rice and shrimp $13.99 topus roll wrapped w/bacon strips Combo Fiesta breaded fish fillet & shrimp wraped in bacon stuffed w/ and in a mushroom and sour cream souce $12.99 pepper &cheese sauce $13.99 Normandi stuffed w/shrimp and Steaks Combo Ajillo fish fillet and shrimp oysters on a white sauce $11.99 w/garlic mushrooms and red chile Roll La Mar fish filletand shrimp Fillet Mignon $17.99 peppers $13.99 Tampiquena Steak $16.99 Combo Diabla fish fillets and srimp wraped in bacon strips w/white sauce and cheese $12.99 T-Bone $16.99 with chipotle sauce (spicy) $13.99 Poblano w/bell pepper and sweet Rib Eye 10 oz $14.99 Combo Ryal breaded fillet and corn sauce $11.99 Rib Eye 12 oz $16.99 shrimps $13.99 Tampiquena de Pescado w/chile Rib Eye 16 oz $19.99 Tri-Combo La Mar breaded strips and onions, enchilada, guaca- Kabob beff, tomato,onion, bacon shrimps, stuffed california pepper mole and beans $11.99 and green pepper $15.99 and breaded fish fillet $14.99 Papillon w/mushrooms, shrimps, Sirloin 12 oz $13.99 Fiesta de Camarones (17 mixed vegetables and white shrimps)breaded shrimp,Gambas wine, wrapped in aluminium foil Beverage shrimps,fiesta shrimp in spicy $$11.99 sauce $17.99 Costeno w/parsly,celery, garlic and Soft Dinks, Domestic and Imported red pepper (spicy) $11.99 Beer.

Desserts by D’Flans

Available in larger sizes for parties and events.

•Tres Leches Cake

Small $9.99

Medium $18.99

Large $26.99 •Flan Napolitano

Regular $16.99

Flavored (pecan, almond, coconut, cheese, peach, chocolate) $18.99 •Flan Cake (chocolate, vanilla, marble)

Small $14.99

Large $26.99 •Cheesecake $19.99 • Hawaiian Cake

Small $11.99

Medium $20.99

Large $28.99 •Chocolate Tres Leches Cake

Small $11.99

Medium $20.99

Large $28.99 •Pound Cake (pecan, almond, coconut, plain) $15.99 •2 Layer Cake (chocolate, vanilla, marble, red velvet) $19.99 •Butter Cookies, Wedding Cookies and Pastries

D’Flans 5320 Doniphan Ste C El Paso TX 79932 (915) 845 3661

Wraps & Sandwiches

Served with French Fries or Onion Rings

Chicken or Shrimp Caesar Wrap

your choice of grilled chicken or shrimp, with romaine lettuce and Caesar dressing all wrapped up. 6.95

Fish Sandwich

fried fish fillet on a bun, with lettuce, tomato and onion. 6.95

Chicken Sandwich

grilled chicken breast on a bun, with lettuce, tomato and onion. 6.95

Hamburger with Cheese

Crab Burger

crab meat patty on a bun, with baby spinach and creamy lemon sauce. 7.95

Blackened Tuna Steak Sandwich

sashimi grade Tuna Steak blackened with our special recipe on a bun, with a Green Chile strip and onion. 8.95

Po-boys

your choice of fried oysters, shrimp or fish on a hoagie roll, with lettuce and tomato. 9.95

angus beef patty on a bun, with American cheese, lettuce, tomato. 6.95

Shrimp Platters

Shrimp Platters

Popcorn Shrimp bite size shrimp golden fried with your choice of one side. 9.95

Blackened Shrimp

bite size shrimp blackened with our special recipe, served over rice. 9.95

Fried Gulf Shrimp Platter

(7) plump Gulf Shrimp breaded and fried to golden perfection, served with coleslaw and your choice of one side. 11.95

Fried Jumbo Shrimp Platter

Shrimp Fettuccini

(6) of our premium shrimp, breaded with our house batter and fried golden brown, served with coleslaw and your choice of one side. 13.95

Shrimp Ă&#x2030;touffĂŠe

Broiled Shrimp Scampi

pasta with shrimp covered in creamy Alfredo sauce. 9.95

shrimp over a bed of penne pasta with a creamy white sauce. 9.95

Shrimp Stir Fry

bell peppers, onions, celery and a blend of spices, all stir fried for a healthy and flavorful dish, served over a bed of rice. 9.95

Fish and Chips

Broiled Jumbo Shrimp

(8) of our premium shrimp oven broiled with your choice of one side. 13.95

Fish Platters

an overseas classic straight to our shores, delicious fried fish and fries. 8.95

Blackened Haddock Icelandic Haddock fillet blackened with our special recipe, served over a bed of rice. 9.95

Fried Fish Fillets

(7) plump Gulf Shrimp prepared with butter and garlic, and your choice of one side. 11.95

Baked Haddock Fillet Icelandic Haddock oven-baked and served with your choice of side. 10.95

Haddock Almondine Icelandic

Haddock baked and topped with sliced almonds, a tasty and healthy alternative, served with your choice of side. 12.95

fresh fish, fried to a golden brown and served with coleslaw and your choice of side. 10.95 Choice of Side: French Fries, Onion Rings, Mashed Potatoes, Steamed Veggies, Coleslaw, Corn on the Cob, Rice , or Baked Potato

Oysters & Scallops

Fried Oysters Fresh Wild

Fried Sea Scallops

Chipotle BBQ Oysters

Broiled Sea Scallops

caught Chesapeake oysters, battered and fried to golden brown, served with coleslaw, cocktail sauce, and choice of side. 10.95 (9) Blue Point Oysters on the half shell, oven baked and served with our house Chipotle/BBQ Sauce. 14.95

Oysters Rockefeller

(9) Blue Point Oysters on the half shell, oven baked with spinach, bacon and topped with cheese, a definitive classic. 14.95

Bay Sea Scallops lightly breaded and fried golden brown, served with coleslaw and your choice of side. 12.95 Bay Sea Scallops prepared with butter and garlic, served with choice of one side. 12.95

Broiled Scallops and Shrimp

Bay Sea Scallops and Gulf Shrimp, prepared with butter and garlic, served with your choice of side. 13.95

Galley Specialties

Ensenada Style Fish Tacos

(3) beer battered fish fillets on soft corn tortillas, served with salsa, cilantro mayonnaise and shredded cabbage. 8.95

Ensenada Style Shrimp Tacos

(3) beer battered shrimp on soft corn tortillas, served with salsa, cilantro mayonnaise and shredded cabbage, a local favorite! 9.95

Blackened Chicken Breast

blackened with our special recipe, this 8oz chicken breast is sure to satisfy a healthy appetite, served over rice and your choice of side. 10.95

Southwestern Haddock

oven-baked Icelandic Haddock topped with Southwestern veggies and your choice of two sides. 12.45

Gambusa Alfredo

a taste of Italy, our scrumptious shrimp and plump scallops grilled alongside roma tomatoes, sautéed in olive oil and onions all seasoned with a hint of basil, oregano, and garlic, over bed of penne pasta smothered in our own Alfredo sauce. 10.95

Fresh Catch Tampiqueña

“Top of the Catch” white fish, baked with our green salsa, and topped with melted jack cheese, served with choice of side. 10.95

Fried Seafood Platter

fresh Icelandic Haddock, Bay Scallops, and Jumbo Shrimp, breaded and fried to a golden brown, served with coleslaw, and choice of two sides. 16.95

Bacon Wrapped Scallops

Broiled Seafood Platter

Atlantic Salmon Steak

Shrimp Lover’s Platter

Ahi Tuna Steak Sashimi

Ribeye Steak

Tilapia Veracruz

Steak & Shrimp

Plump Bay Scallops wrapped in bacon and oven baked then served over rice with our house Chipotle/BBQ sauce, with your choice of side. 14.95 fresh Atlantic Salmon Grilled and served over rice, topped with our creamy lemon sauce, with your choice of side. 14.95 Grade Ahi Tuna Steak, grilled to perfection and served over rice, with your choice of side. 14.95 a south of the border influenced dish, fresh Tilapia fillet oven-baked with red salsa, green chile strip and smothered with melted jack cheese, and choice of side. 10.95

fresh Icelandic Haddock, Bay Scallops, and Jumbo Shrimp, broiled in our oven and served with your choice of two sides. 16.95 Boiled, Broiled, Scampi and Fried Gulf Shrimp, with your choice of two sides. 17.95 12 oz. USDA Choice Ribeye, grilled to order and served with your choice of two side items. 18.95 12 oz USDA Choice Ribeye grilled to order and Jumbo Shrimp, fried golden brown or broiled, plus choice of two sides. 24.95

Choice of Side: French Fries, Onion Rings, Mashed Potatoes, Steamed Veggies, Coleslaw, Corn on the Cob, Rice , or Baked Potato

Lobster Tails Market Price

During Season

Crab Legs Market Price

Polliwogs (Kids Menu) Includes drink and choice of French Fries or Onion Rings.

Mac and Cheese

Fish Sticks

Chicken Strips

Popcorn Shrimp

Kids everywhere love this plate. 4.95 chicken breast breaded and golden fried. 4.95

fresh cod, breaded with our house batter. 5.95 fried bite size shrimp. 5.95

Choice Of Sides Add any extra sides for 2.95

French Fries

Steamed Veggies

Rice

Onion Rings

Coleslaw

Baked Potato

Mashed Potatoes

Corn on the Cob

Add-Ons Add a cup of Soup or House Salad to any entrée for .99¢ Bread available upon request.

Bacon .50¢

Chiles Toreados .75¢

Salsa .50¢

(3) Jumbo Shrimp 5.95

Cheese .50¢

(5) Gulf Shrimp 6.95

Avocado .75¢

(6) Scallops 6.95

Green Chile Strip .75¢

Beverages Iced Tea 2.15

Lemonade 2.25

Raspberry Tea 2.25

Soft Drinks 2.25

Coffee 1.95 Hot Tea 1.95

Bottled Water 1.95

Beer, Wine and Now offering Spirits! Please ask your server for details

Gratuity of 15% will be added on tables of six or more guests.

Warning: There is a risk associated with consuming raw oysters or any raw animal protein. If you have a chronic illness of the liver, stomach, blood or have immune disorders, you are at a greater risk of serious illness or even death from raw oysters & should eat oysters fully cooked. If unsure of your risk, consult a physician.