May&FIESTAS

CONTENT Editorial 4 Celebrate Cinco de Mayo 6 Fiesta Fare Made Easy 11 Make Sunday Morning Sweet 13 Great Flavors on a Budget 16 Marvelous Mother’s Day Brunch 18 Specially for Mom 22 Making Mother’s Day Memories 24 Culture in the Kitchen Cooking with Yougurt 26

From the Heart of the kitchen of Victor Velez 28 Fresh Way To Enjoy Fresh Veggies 31 Taste of Art El Paso Writers League Woodworkers Club of El Paso 35 Graduation Celebrations 45 A Refreshing Take on Tae 47 El Paso Events Calendar

By Isabel Delgadillo

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ay starts with the celebration of Cinco de day in Mexico, with the celebrations prim connection to Puebla involves the true meanin the Mexican army’s unlikely victory over Frenc ebration continue with Mother’s day a great op in fact The first Mother’s Day was celebrated o Anne Marie Reeves Jarvis. After this initial cel Mother’s Day International Association was es promote and encourage meaningful observan presidential proclamation declared that every be observed as Mother’s Day. Besides those c like the one that has transform our civic cente vention Center, became the home for the USB 40,000 bowlers from around the world. And do ebrations… let’s celebrate with all the articles

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e Mayo that is actually a regional holimarily limited to the state of Puebla. The ng of the holiday, which commemorates ch forces on May 5, 1862. Then the celpportunity of get together as a family, on May 10, 1908 and honored the late lebration, Mother’s Day caught on. The stablished on December 12, 1912, to nces of the event. And on May 9, 1914, a year the second Sunday in May would celebration El Paso has a lot of activities er, from March to July the El Paso ConBC, this event will get together around o not forget the traditional graduation celof Dining and Fun and start the FIESTA!

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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 Taste of Art Editor Rosa Maria Rodriguez Contributors Alfred Soto Victor Velez CPA Linda Medlock Legal Advisor David Kern PC

A Easycomputing LLC 915 881 7488

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his Cinco de Mayo, make sure you’re prepared to celebrate the Mexican victory over the French at the Battle of Puebla on May 5, 1862. Gather your family on this festive day to enjoy music, dancing and, of course, great Mexican food.

As you’re getting ready for this year’s fiesta, keep Mama Ortega in mind. Maria Conception Jacinta Dominguez Ortega, otherwise known as Mama Ortega, raised a family of 13 children with homemade Mexican meals every night. One hundred fifty years later her traditions still live on with great Mexican foods from Ortega.

Make some of your own family traditions with great recipes such as Pasta and Grilled Vegetable Salad with Cilantro Dressing, BBQ Chicken Tacos, Taco Casserole or, perhaps, a Frozen Margarita Pie. From tasty whole kernel corn taco shells and delicious salsas to authentic taco sauces and diced green chiles, Ortega offers a wide variety of Mexican food products to meet all of your family’s needs.

To get some new ideas on Cinco de Mayo recipes and valuable coupons, visit www. ortega.com.

ring occasionally, until beef is browned. Drain and discard excess fat.

Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low.

Cook 3 to 4 minutes, stirring Taco Casserole occasionally.

Layer half of broken taco Prep Time: 10 minutes / Start shells on bottom of prepared to Finish: 30 minutes baking dish. Cover with half Makes: 8 servings of meat mixture; sprinkle with 1 cup cheese. Repeat layers Casserole with remaining ingredients.

1 pound lean ground beef Bake 20 to 25 minutes or until 1/2 cup chopped onion 1 bottle (8 ounces) Ortega bubbly and cheese is melted.

Serve with desired toppings.

Taco Sauce 3/4 cup water 1 can (4 ounces) Ortega FireRoasted Diced Green Chiles Pasta and Grilled Vege1 packet (1.25 ounces) Ortega table Salad with Cilantro 40% Less Sodium Taco Sea- Dressing soning Mix 1 package (12-count) Ortega Prep Time: 15 minutes / Start Whole Grain Corn Taco Shells, to Finish: 30 minutes broken, divided Makes: 6 to 8 servings 2 cups (8 ounces) shredded cheddar cheese, divided Dressing Chopped tomatoes, chopped 1 can (4 ounces) Ortega Firegreen bell pepper, sour cream Roasted Diced Green Chiles Preheat oven to 375°F. Grease 11 x 7-inch baking dish.

1/4cup chopped fresh cilantro Cook beef and onion in large 1/4 cup olive oil skillet over medium heat, stir7

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1 tablespoon Regina red wine vinegar 1/2 teaspoon Polaner minced garlic Salt and black pepper, to taste Salad 1 red bell pepper, cored, seed-

ed, cut in half 1 green bell pepper, cored, seeded, cut in half 1 medium zucchini, cut lengthwise into thin slices 1 medium yellow squash, cut lengthwise into thin slices

1 large red onion, cut into 1/2-inch-thick wedges 1 pound pasta shells or penne, cooked 1 jar (16 ounces) Ortega Garden Vegetable Salsa 1/4 cup firmly packed fresh ba9

densed milk, limeade, orange juice and food coloring in large mixing bowl.

Whip cream until soft peaks form. Fold whipped cream gently into condensed milk mixture until blended. Pour onto prepared crust.

Freeze uncovered, 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime curls, if desired.

Tip: To crush taco shells without a food processor, place them in a resealable plastic food storage bag and run a rolling pin over the shells until they’re evenly crushed.

BBQ Chicken Tacos sil, cut into thin strips Lettuce leaves (optional) Combine chiles, cilantro, oil, vinegar and garlic in small bowl. Whisk until well blended. Season with salt and pepper, to taste. Set aside.

Preheat grill to medium-high heat, about 15 minutes. Lightly brush grill grid with vegetable oil.

Grill bell peppers, zucchini, squash and onion 3 to 5 minutes per side or until fork-tender. Remove vegetables from grill: cut into bite-size pieces.

Toss cooked pasta, salsa, sliced vegetables and basil in large bowl or serving platter.

Serve with dressing on lettuce leaves, if desired.

Frozen Margarita Pie Prep Time: 15 minutes / Start 10

to Finish: 4 hours Makes: 8 servings Crust 10 Ortega Yellow Corn Taco Shells 1/2 cup (1 stick) butter 1/2 cup granulated sugar Filling 1 can (14 ounces) sweetened condensed milk 1/3 cup frozen limeade, thawed 2 tablespoons orange juice 1 drop green food coloring 1 cup whipping cream Lime curls (optional) Place taco shells in food processor and pulse until evenly ground.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended.

Press firmly over bottom and up sides of 9-inch pie plate.

Place in freezer until firm.

Combine sweetened con-

Prep Time: 6 minutes / Start to Finish: 12 minutes Makes: 6 to 8 servings 2 pounds prepared shredded chicken in barbeque sauce, warmed (Available fully cooked in the supermarket refrigerated meat case) 1 Ortega Grande Taco Dinner Kit — includes 8 hard taco shells, 8 soft flour tortillas, 1 packet taco seasoning mix, 1 packet taco sauce and 1 packet Land O Lakes cheese sauce 1 cup Smokin’ Chipotle Coleslaw 1 cup (4 ounces) shredded Monterey Jack cheese (optional) Combine chicken and seasoning mix from dinner kit; mix well. Fill warmed tacos and tortillas with chicken mixture.

Evenly divide coleslaw among tacos and tortillas. Top with taco sauce and cheese sauce from dinner kit. Garnish with shredded cheese, if desired.

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hat better way to party appetizers, no matter celebrate Cinco de what the occasion is.

Mayo than with delicious Spicy Taquitos with Tabasco fiesta fare? Spice up your party menu with recipes Dipping Sauce is a fun crowd that carry the bold flavors of pleaser that is packed with tomatillo, cilantro and fresh authentic flavor. A savory blend of chicken, red beans, chilies. And don’t keep these tasty treats reserved shredded cheese, cumin and Tabasco green pepper sauce for this once-a-year event. is rolled into buttery phyllo Festive finger foods can be enjoyed all year long as dough, and baked until gold-

en and crispy. Pair the taquitos with spiced sangria and guacamole for a muy bueno party starter that is sure to please.

For more sizzling, southof-the-border recipes, visit www.TABASCO.com.

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Spicy Taquitos with Tabasco Dipping Sauce Makes 12 1 tablespoon olive oil 1clove garlic, crushed 1 medium onion, finely chopped 2 teaspoons ground cumin 1 cup cooked chicken, finely diced 1 cup cooked red or black beans 1 cup shredded Mexicanblend cheese 1 tablespoon Tabasco brand green pepper sauce 1/2 teaspoon salt 1/2 cup butter 1 teaspoon original Tabasco brand pepper sauce 12 sheets frozen phyllo dough, thawed Preheat oven to 425째 F. Heat oil in 2-quart saucepan over medium heat; add garlic and onion, cook about 5 minutes. Stir in cumin; cook 1 minute.

Combine chicken, beans, cheese, Tabasco green sauce, salt, and onion mixture in large bowl; stir until well mixed.

Melt butter in small bowl; stir in original Tabasco sauce. Set aside half of butter mixture; keep mixture warm.

Place one sheet of frozen phyllo on work surface; brush with some butter mixture.

Repeat with 3 more sheets of phyllo, brushing each sheet with butter mixture. Cut 12

dough into 4 equal pieces (horizontally and vertically).

Place 1 heaping tablespoonful of chicken mixture in lengthwise strip on each cut piece. Fold in short sides about 1-inch to enclose filling; roll lengthwise to form a 4-inch-long tube. Place on cookie sheet; brush with butter mixture.

Repeat process two more times to make 12 taquitos.

Bake 12 to 15 minutes or until golden. Serve with reserved warm butter mixture for dipping.

allow you to create something delicious and still have time to enjoy it with those you love.

“Pillsbury refrigerated cinnamon rolls are a great example of how you can make loads of delicious goodness with hardly any prep time,” Lee said.

“From my personal experience, there’s nothing like pulling a pan of cinnamon rolls from the oven to warm up a home.”

For an easy Sunday morning breakfast, bake a batch of cinnamon rolls, or try one of these new easy breakfast recipes from Sandra Lee.

2 tablespoons butter 1 cup chopped pecans 1/4 cup packed brown sugar Bake cinnamon rolls as directed on package. Reserve icing.

To caramelize pecans, melt butter in 10-inch skillet over medium heat; add pecans.

Cook, stirring constantly, 2 to 3 minutes or until butter just starts to brown. Add brown sugar. Cook, stirring constantly, until the sugar melts and bubbles, about 2 minutes.

Spoon over buns when they are hot out of the oven.

Remove cover from icing; unday mornings are a microwave on medium (50 time to slow down and Enjoy these Caramel Pecan percent power) 5 to 10 secenjoy being with loved ones.

Buns for an unbelievably easy, onds or until thin enough to It’s the perfect day to relax sensationally sweet Sunday drizzle. Drizzle over warm and create an easy, yet spemorning breakfast treat. buns.

Serve warm. cial breakfast for family or Tip: Pecans can burn easfriends. ily and need to be closely Refrigerated cinnamon rolls Caramel Pecan Buns watched as they cook. are a delicious place-andbake staple to sweeten up 5 servings Sunday mornings without a Prep Time: 5 minutes / Start to Get the children involved by making this recipe for Cinlot of fuss. Semi-Homemade’s Finish: 30 minutes namon Roll French Toast that Sandra Lee knows how to the whole family will love. make an incredibly easy, yet 1 can (17.5 ounces) Pillsbury Topped with a mixture of special, Sunday morning Grands! icing and maple syrup, evbreakfast. According to Lee, refrigerated cinnamon rolls eryone can help pour on the smart shortcuts in the kitchen with icing

S

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goodness.

Cinnamon Roll French Toast 8 servings Prep Time: 10 minutes / Start to Finish: 20 minutes 1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls with icing 2 eggs 2/3 cup milk 4 tablespoons maple syrup, divided 1 teaspoon vanilla extract Warm water, as needed Bake cinnamon rolls as directed on package. Cool completely.

Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375째F or skillet to medium heat. Slice each roll in half crosswise.

In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla extract until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle.

Cook about 2 minutes on each side or until golden brown.

In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and warm water, as needed, to create a pourable consistency. Spoon over French toast.

This recipe makes an impressive treat for brunch with girlfriends or a special breakfast

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with family.

Chocolate Raspberry Cream Cinnamon Rolls 5 servings Prep Time: 10 minutes / Start to Finish: 45 minutes 1 can (17.5 ounces) Pillsbury Grands! refrigerated cinnamon rolls with icing 2 cups (1 pint) fresh raspberries, divided 1 package (8 ounces) cream cheese, softened 1/4 cup whipping cream 1 tablespoon honey 1/4 cup chocolate syrup Bake cinnamon rolls as directed on package. Reserve icing. Cool 10 minutes.

Meanwhile, place 1 1/2 cups raspberries in a small bowl and mash lightly with fork, maintaining a chunky consistency.

In another bowl, beat cream cheese and whipping cream with electric mixer on high speed until fluffy. Beat in honey; fold in mashed raspberries.

In separate bowl, stir reserved icing and chocolate syrup until well mixed.

Slice cooled cinnamon rolls in half crosswise and fill with raspberry cream mixture. Drizzle chocolate sauce over top; garnish with remaining 1/2 cup raspberries.

Surprise your spouse with this simple, yet awe-inducing twist on cinnamon rolls.

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Apple Walnut Sticky Buns 8 buns Prep Time: 10 minutes / Start to Finish: 30 minutes 2 tablespoons butter, softened 1 medium Granny Smith apple, peeled, cut into 1/2inch cubes 3/4 cup chopped walnuts 1/2 cup packed brown sugar 1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls with icing Heat oven to 375°F. Generously butter 8 regular muffin cups.

In bowl, mix apples, walnuts and brown sugar; divide evenly among muffin cups.

Separate cinnamon rolls; reserve icing. Place 1 cinna-

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mon roll in each cup. or dressed up with a few Bake 12 to 14 minutes or until simple ingredients, such as orange zest, clove or ginger tops are golden brown. Cool 5 minutes. Place cookie sheet for a signature flavor. Add upside down over muffin pan; your own touch to sweet rolls turn over. Remove pan. for a customized creation: Remove lid from icing; micro- —Set out a warm cup of icing and let the family have fun wave on medium (50 percent frosting their own rolls. power) 5 to 10 seconds or until thin enough to drizzle.

—Keep a stash of walnuts, Drizzle over warm buns. candy sprinkles or raisins Serve warm. handy for a special garnish.

—Create a breakfast-in-bed tray for your sweetheart with For more delicious recipes, flaky cinnamon rolls, orange juice, coffee and the Sunday go to Pillsbury.com. Fans of Pillsbury’s Facebook fan morning paper. page can now get daily recipe —Bring fresh-baked cinnatips and ideas at http://www. mon rolls with cream cheese icing on a pretty tray to your facebook.com/Pillsbury. next brunch event. The whole group will love the indulgent treat, and you can leave the Sandra Lee’s Sweet Roll Tips Refrigerated sweet rolls can tray as a hostess gift. be baked, frosted and served,

(captions) Caramel Pecan Buns, Cinnamon Roll French Toast, Chocolate Raspberry Cream Cinnamon Rolls, Apple Walnut Sticky Buns

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amper mom on her special day with a wonderful brunch that all the kids can help make.

—Spiced Granola Pancakes include applesauce as a healthy substitution for fat in this recipe.

—Burrito Bites make a simple appetizer that is easy for kids to assemble. No cooking is required!

—Using a store-bought angel food cake makes preparation of this luscious Angel Sherbet Cake simple.

It’s low in calories and fat and is as pretty as it is delicious.

—Wheat Berry Tuna Salad is a tasty way to enjoy wheat berries. Wheat berries provide the nutritional benefits of the whole grain and are an excellent source of dietary fiber.

—Round out the brunch with favorite salads, side dishes and some fresh

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fruit. Follow that with lots of love, hugs and kisses!

These recipes are from the Wheat Foods Council’s 35th anniversary cookbook, an ideal gift for Mom at $3.50.

Please visit the Wheat Foods Council’s Web site at www. wheatfoods.org to order this cookbook or to find additional recipes.

Angel Sherbet Cake Prep time: 30 minutes Freeze time: at least 1 hour or until hard Yields: 10 servings 1 pint raspberry sherbet 1 pint lime sherbet 1 Angel Food Cake loaf (store bought, approximately 7 x 3 inches) Topping: 2 cups heavy whipping cream or 12-ounce container frozen whipped topping, thawed 3 teaspoons sugar

1 teaspoon lemon juice Line two bread pans, approximately the same size as the angel food cake, with plastic wrap. Soften sherbet. Scoop lime sherbet into one pan and raspberry sherbet in the other.

Spread sherbet with a metal spatula dipped in hot water.

Sherbet should be approximately 1/2 inch deep. Refreeze sherbet in pans for at least 1 hour or until hard.

Trim edges of angel food cake with a serrated knife to even them; cut cake into three lengthwise slices.

Remove frozen lime and raspberry sherbet from freezer. Alternate layers, cake, sherbet, cake, sherbet and cake. Cut off any oversized sherbet or cake to ensure that cake and sherbet are even on all sides of the cake. Refreeze until solid; can be frozen up to 3 days if wrapped well in plastic wrap.

Before serving, prepare cake

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topping by whipping the cream until very thick. Add sugar and lemon juice and whip mixture until soft peaks form. Spread whipped cream on cake. Refreeze cake until ready to serve.

Remove cake from freezer and let soften 5 to 10 minutes.

Slice with an electric knife. If desired, place cake slices on pools of strawberry or raspberry sauce and top with a lemon twist and mint leaves.

Wheat Berry Tuna Salad Prep time: 15 minutes Cook time: 60 to 90 minutes Yields: 4 to 6 servings Serving size: 1 1/2 cups 1 cup wheat berries 4 cups water 1/2 teaspoon salt 1 cup cherry tomatoes, diced 1/2 cup celery, diced 1/2 cup cucumber, diced 2 cans Albacore tuna packed in water, drained 2 eggs, hard boiled, chopped (optional) 2 tablespoons flat leaf parsley, coarsely chopped 1/2 cup Italian dressing 1/8 teaspoon salt 1/8 teaspoon fresh ground pepper Place wheat berries, water and salt in a sauce pan and simmer for 60 to 90 minutes until tender when you bite down on them. Drain well and allow to cool.

In a large bowl, toss together with the remaining ingredients. Serve chilled.

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Burrito Bites

on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.

Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll.

Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.

Serve with yogurt or ranch dressing.

Prep time: 10 minutes Chill time: 30 minutes Yields: 4 servings Serving size: 1 tortilla roll-up 4 (9-inch) whole wheat tortillas 6 tablespoons smooth peanut butter or reduced-fat cream cheese 1 cup fresh spinach or torn romaine leaves 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total) 1/2 cup carrots, shredded or matchstick 1/2 cup fat-free plain yogurt or low-fat ranch dressing Spiced Granola Pancakes (optional) Spread 1 1/2 tablespoons Prep time: 10 minutes peanut butter or reduced-fat Cook time: 15 minutes cream cheese on each torYields: 12 servings tilla, leaving 1 inch of clean space at the top edge of each Serving size: 1 pancake tortilla. Layer spinach leaves 1 cup fat-free milk

1/2 cup applesauce 1 tablespoon fat-free vanilla yogurt 2 eggs 2 teaspoons grated orange peel 1 cup all-purpose flour 1 cup low-fat granola 1/2 cup whole wheat flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon salt In large bowl, combine milk,

applesauce, yogurt, eggs and orange peel. In medium bowl, combine remaining ingredients. Stir the dry ingredients into the wet ingredients and mix just until dry ingredients are moistened. Do not over mix.

Heat nonstick griddle to 350째F. For each pancake, pour 1/4 cup of pancake batter onto hot griddle. Cook each side until puffed and dry around edges. Turn and cook 1 to 2 minutes longer or just until golden brown.

(captions) Wheat Berry Tuna Salad Burrito Bites Angel Sherbet Cake

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t’s time to think about mom! She loves to be pampered, especially on the one day of the year devoted entirely to her.

colored sugars, jimmies and other sprinkles, icing, pans and everything you need to bake, decorate and celebrate.

Petal Perfect Cupcakes

So dad and kids, that means it’s time to gear up for Mother’s Day. It doesn’t have to be grandiose – even the simplest celebration will be appreciated. Mom always looks forward to the handmade gifts kids make at school for the special day, or maybe breakfast in bed. But this year, do something unique.

Create a cupcake just for her.

Baking skills not required; a cake mix will work just fine.

The first step is to choose a fabulous baking cup. With pretty pastel petals you get cake and “flowers,” but you might prefer another design like colorful pleats, ruffles or scallops…what would mom really love?

Petal Perfect Cupcakes will rival those from a fancy bakery, but are easy to prepare at home – even for dad and the kids. To ensure the best results, fill cups just twothirds full with batter. The cupcake will be just the right size, leaving plenty of space for the icing inside the petals.

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1 package (18.25 oz.) yellow cake mix (or favorite cupcake recipe) Water, eggs and oil to prepare cake mix 1 can (16 oz.) white ready-touse decorator or 2 cups buttercream icing Colored Sugars, Sparkling Sugars or Jimmies (lavender, yellow or pink)

Preheat oven to 350°F. Place lavender, yellow or pink Petal Baking Cups in standard muffin pan.

Icing? No problem. For ease and convenience, use canned white decorator icing or make buttercream, if you prefer. Pipe a fluffy swirl atop the cooled cupcake or simply spread it on with a spatula. Either way makes a good “canvas” for the final dazzling décor of colored sugars or jimmies. Serve, and celebrate with mom.

Prepare cake mix following package directions. Fill baking cups 2/3 full; bake 17-19 minutes or until toothpick inserted in center comes out clean. Cool cupcakes completely.

Visit www.wilton.com for an array of new baking cups, an amazing assortment of

Makes about 24 cupcakes.

Pipe tip #2A or #12 white icing swirl on top of cooled cupcakes; add colored sugars or jimmies.

Tax Time... Tax Solutions 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. *General Rule

- 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

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: - Meals with clients, customers and vendors.

- Meals with employees - Meals with partners, shareholders and directors 23

tion. other’s Day is a • Red roses are for deep lovely way to pay love, pink for admiration, tribute to moms and grace and elegance.

Hibiscuses are for other women who have • delicate beauty. Get some to nurtured us, taught show her that she’s beautiful us and influenced our inside and out. lives. If you’re looking for a special way to say thank you and give Host a Special Brunch.

Gather friends and family to her a wonderful memcelebrate motherhood at a ory, try some of these leisurely brunch. Take plenty ideas. of photographs and pass around a memory book for Make Her a Favor guests to write down words Book. Put together a coupon book of favors of thanks and encouragement.

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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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that the kids will do for her. Write things like “I will help with the dishes,” “Good for one long cuddle,” and “Mom picks the movie” on index cards or slips of pretty paper and staple them together to make a booklet.

Say it With Flowers. In Vic-

torian times, bouquet flowers were chosen very carefully because each flower had a special meaning. Give mom a bouquet that tells her how you feel. Some examples: • White carnations symbolize the purity and strength of motherhood. Pink ones mean gratitude, and red ones express deep love and affec-

Set up a buffet that includes Crustless Broccoli and Cheddar Mini Quiches. These bitesized beauties can be made ahead of time and frozen – they’re a snap to reheat.

There are dozens of ways you can celebrate moms and the women in your life – get creative and give her a Mother’s Day she’ll never forget.

For more memorable recipes, visit TheCookingMilk.com.

Crustless Broccoli and Cheddar Mini Quiches Makes 12 servings

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can (12 fluid ounces)

Nestlé Carnation Evaporated Lowfat 2% Milk 3 large eggs, beaten 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 cups (8 ounces) shredded mild or sharp cheddar cheese 2 cups chopped, frozen broccoli, thawed and drained 1/2 cup chopped red bell

flour, salt and black pepper in will depend on the size of muffin cups. Bake time may medium bowl until blended. need some adjusting.

Stir in cheese, broccoli and bell pepper. Spoon 1/4 to TIPS: 1/3 cup of mixture into each Quiches can be made ahead prepared muffin cup, filling and frozen. To reheat, place almost to rim.* Stir mixture on baking sheet and bake frequently to evenly distribute in preheated 325°F oven for ingredients.

25 to 30 minutes or, place 2 to 4 quiches on microwaveBAKE for 23 to 28 minutes safe plate and microwave on or until knife inserted near MEDIUM-HIGH (70%) power centers comes out clean and tops are lightly browned. for 2 1/2 to 5 minutes or until

pepper

Cool in pans for 15 minutes.

Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.

PREHEAT oven to 350° F. Grease and lightly flour twelve 2 1/2-inch muffin cups.

WHISK evaporated milk, eggs, *NOTE: Number of quiches

hot.

Nutrition Information per serving: 120 calories; 60 calories from fat; 7g total fat; 5g saturated fat; 80mg cholesterol; 220mg sodium; 6g carbohydrate; .5g fiber; 4g sugars; 8g protein; 15% Vitamin A; 35% Vitamin C; 25% Calcium

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Yogurt has been a versa- Organic Valley has created a tile part of culinary histo- new organic pourable yogurt ry for thousands of years. product that makes it easy This cultured milk product has good bacteria that can help boost digestive and immune system health – all while making taste buds happy, too.

There are plenty of ways to enjoy all the great taste and benefits of yogurt: • Smoothies – Blend yogurt, fresh berries and a touch of honey for a good-for-you breakfast or snack.

• Salad dressings - Mix plain yogurt with your favorite herbs and spices.

• Cereal toppers – Try yogurt with your favorite cereal or granola for a fresh twist on a traditional breakfast.

• Cool soups – Use yogurt as the base for a refreshing chilled soup. This Chilled Cucumber Yogurt Soup with Fresh Dill and Toasted Walnuts has all the velvety richness of a fullcream soup but it’s made with low-fat, high-calcium yogurt and is as cool as, well, a cucumber. It’s also got crunch and plenty of snappy flavor, making it a great first course for a warm-weather meal or as the main event for lunch.

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to incorporate yogurt into enjoyable meals every day. Their Live Organic Lowfat Yogurt combines old world wisdom

with modern day science to make a terrific tasting yogurt with a nourishing blend of live probiotics and the prebiotic inulin to boost digestive and immune systems and improve overall health. The vanilla and berry varieties also are sweetened with organic agave nectar instead of cane sugar.

For more yogurt recipes, visit

organicvalley.coop.

Chilled Cucumber Yogurt Soup with Fresh Dill and Toasted Walnuts Prep Time: 25 minutes Total Time: 2-3 hours for chilling Servings: 6-8 5 cups Organic Valley Live Or-

ganic Lowfat Plain Yogurt 2 cups peeled, diced cucumbers 1 cup chopped, toasted walnuts* 4 tablespoons extra-virgin olive oil 4teaspoons minced fresh garlic, pressed into a paste with fork 3 tablespoons chopped fresh dill Salt and freshly ground pepper to taste 6-8 fresh dill sprigs 1. Combine all ingredients except dill sprigs. Cover and chill 1-4 hours.

2. To serve: Portion the soup into cups or bowls and garnish with dill sprigs. *To toast nuts, place them in a single layer on a baking sheet and bake in a 350째F oven 12-15 minutes, tossing them halfway through the baking time.

Recipe courtesy Terese Allen for Organic Valley

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PREPARACION: Se trata de salir del apuro..... pues es una receta super fácil y de preparación ultra rápida

• Limpiar la mojarra debidamente, No víceras, no escamas, pero sin quitar las aletas ni la parte de atras, pues al preparala se tuestan de una manera sensacional y adquiere un sabor riquísimo • Rellenas la mojarra con una rebanada de tomate rojo, una rebanada de chile (crudo) ya sea jalapeño o chile arbol, una rebanada de pimiento Morrón..verde o amarillo, una rebanada de cebolla, agregas cilantro y medio diente de ajo

• Previamente calientas tu horno a 150 grados, luego lo pones en el horno pero incrementas a 350 grados por 20 minutos......despúes retiras el papel aluminio para que se tueste y logras que se dore debidamente....Ese tiempo ya es al gusto de cada persona • si es necesacio al retirar el papel aluminio puedes agregarle una gotitas de aceite de olivo para que se dore debidamente....

• Puedes agregarle limón o jugo de naranja (opcional) Disfrutalo....puedes acompañarlo con una ensalada de lechuga, pepino y tomate.....con el aderzo de tu preferncia......te recomiendo el Italiano.

Recipe and Graphics by Victor Velez.

• Untas el pescado con mantequilla y le agregas pimienta y una capa ligera de mostaza (por afuera) Es necesario ponerle sal, pues el pescado en especial la mojarra es suceptible a perder un poco su sabor al cocer a vapor • Lo envuelves en papel aluminio 29

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V

egetables are an ideal canvas for a vast palette of sunny and internationallyinspired flavors, including fresh citrus juice, spices such as garlic and ginger, fresh herbs, and pantry staples, like soy sauce and Swanson broth and stock. The experts at Campbell’s Kitchen have been hard at work creating a variety of versatile recipes that make it deliciously simple to enjoy eating vegetables.

A refreshing change from the standard salad, Margarita Shrimp Salad features tender shrimp, which are marinated in a mixture of lime juice and garlic, and tossed with crisp bell peppers, onions and romaine lettuce. Zucchini Soup with Herbed Cream is a fresh way to savor squash. To move vegetables to the center of the plate, try Vegetable Stir-Fry which features a sauce made with ginger, garlic and soy sauce, or try Broccoli & Garlic Penne Pasta for a versatile dish that’s certain to please.

Visit www.CampbellsKitchen. com for more recipes, cooking solutions and tips.

1/8 teaspoon ground black Broccoli & Garlic Penne pepper 2 cloves garlic, minced Pasta 3 cups broccoli florets 4 1/2 cups penne pasta, Prep: 20 minutes cooked and drained Cook: 10 minutes Makes: 4 servings (about 2 1 tablespoon lemon juice 2 tablespoons grated Parmecups each) san cheese 1 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1/2 teaspoon dried basil leaves, crushed

Heat broth, basil, black pepper, garlic and broccoli in 10inch skillet over medium heat to a boil. Reduce heat to low.

31

Cover and cook until broccoli is tender-crisp.

Add pasta and lemon juice and toss to coat. Sprinkle pasta mixture with cheese.

Margarita Shrimp Salad Prep: 15 minutes Marinate: 30 minutes Cook: 10 minutes Makes: 4 servings (about 2 cups per serving) 1 tablespoon lime juice 2 teaspoons grated lime zest 3 cloves garlic, minced 1 pound fresh large shrimp, peeled and deveined 3/4cup Swanson Chicken Stock 1 medium orange or red , cut into 2-inch-long strips (about 1 1/2 cups) 1 small onion, sliced (about 1/4 cup) 1/4 cup chopped fresh cilantro leaves 4 cups romaine lettuce or iceberg lettuce torn into bitesized pieces 2 large tomatoes, thickly sliced 1/4 teaspoon ground black pepper Stir lime juice, lime zest and garlic in 2-quart shallow, nonmetallic baking dish or gallonsized resealable plastic bag.

Add shrimp and toss to coat.

Cover dish or seal bag and refrigerate for 30 minutes, turning shrimp over several times during marinating.

Heat stock in 2-quart saucepan over medium-high heat to a boil. Add pepper and onion, 32

and cook until vegetables are tender-crisp.

Reduce heat to medium. Add shrimp and marinade to saucepan and cook until shrimp are cooked through. Stir in cilantro. Divide lettuce, tomatoes and shrimp mixture among 4 serving plates. Sprinkle with black pepper.

Vegetable Stir-Fry Prep: 5 minutes Cook: 15 minutes Makes: 4 servings (1 cup each)

1 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)

Add broth mixture to skillet.

Cook and stir until mixture boils and thickens. Sprinkle with sesame seeds, if desired.

Tip: You can substitute your favorite vegetables in this recipe.

Zucchini Soup with Herbed Cream Prep: 15 minutes Cook: 30 minutes Makes: 6 servings (1 1/4 cups each)

1 tablespoon cornstarch 1 tablespoon soy sauce 1 tablespoon vegetable oil 4 cups cut-up vegetables (broccoli florets, cauliflower florets, baby carrots and sliced celery) 2 teaspoons grated fresh ginger root or 1/8 teaspoon ground ginger

1 clove garlic, minced Toasted sesame seeds (optional) Stir broth, cornstarch and soy sauce in small bowl until mixture is smooth.

Heat oil in 10-inch skillet over medium-high heat. Add vegetables, ginger root and garlic and stir-fry until tender-crisp.

1/2 cup sour cream 4 teaspoons chopped fresh basil leaves 4 teaspoons chopped fresh oregano leaves 2 tablespoons olive oil 1 large onion, finely chopped (about 1 cup) 1 clove garlic, minced 4 medium zucchini, thinly sliced (about 6 cups) 1/4 teaspoon ground black pepper 3 cups Swanson Vegetable Broth (Regular or Certified Organic) Stir sour cream, 1 teaspoon basil and 1 teaspoon oregano in small bowl. Cover and refrigerate.

Heat oil in 4-quart saucepan over medium heat. Add onion and garlic and cook until tender. Add zucchini and black pepper. Cook for 5 minutes or until zucchini is tender.

Add broth, remaining basil and remaining oregano. Heat to a boil. Reduce heat to low.

Cover and cook for 15 minutes.

Place one third of the zucchini 33

mixture into blender or food processor. Cover and blend until smooth. Pour mixture into large bowl. Repeat blending process twice more with remaining zucchini mixture.

Return all purĂŠed mixture to saucepan. Cook over medium heat for 5 minutes or until hot.

Divide soup among 6 serving bowls and top with about 1 tablespoon sour cream mixture, using a spoon to swirl cream in a decorative pattern on soup surface.

34

Get the best of every season and support local farms Purchasing vegetables from farmers markets or community supported agriculture (CSA) groups is a great way to change up the weekly shopping routine and can be a fun activity for the whole family.

Visit www.localharvest.org for a farmers market or CSA in your area.

(captions) Broccoli & Garlic Penne Pasta Vegetable Stir-Fry Zucchini Soup with Herbed Cream

by Rosa Rodriguez

Taste of Art

I

n this issue Rosa introduce us to two fabuluos organizations, El Paso Writers League and Woodworkes Club of El Paso.

Victor Velez ilustrated her articles.

35

El Paso Writer’s League

Author of: AH DESOLATION... and

no brakes I’m crashing..

36

By: Rosa Rodriguez May, 2010

Lawrence Barrett, a Poet

th

Diane Morgan-Treasurer Ken Kenyon-President Ida Chavira-Vice-President Sarah Purcell-Secretary

A n iv e rs a ry

El Paso Writer’s League League History In 1935, Lenore Dils and five other writers, Ida Gardner, Marcie Sanguin, Rowena Bridgers, Maggie Jerrell and Etna Kline, organized the Night Writers. These women worked and the only time they had to meet was at night. Mrs. Dils had lived in El Paso two years and felt the need for the companionship and inspiration of fellow writers.

She stated that next to getting published, her greatest thrill was seeing someone else get published. She enjoyed helping others to write by inspiration, by critiquing and hard work.

In 1941, The League published “Sponsor Magazine”. The League staged several plays written by member James Cleveland in the 1950’s. In April of 1962 the group sponsored the First Annual Southwestern Writers’ Dinner with attendance of 240 writers. Dr. C. L. Sonnichsen was the featured speaker. For several years, the League sponsored a contest for youngsters at the fourth grade level. Currently, they offer summer workshops for young people, Junior Jotters. For many years, the group has sponsored an annual writing contest for members. Annual publication of the Literacy magazine Border Tapestry.

The League meets the second Saturday of each month at 2:00 PM at Dorris Van Dorren Library. and every time a different member presents and shares a work with the rest of the attendants.

Visit them at; www.elpasowritersleague.com

Lawrence Barrett, a Poet, was presenting this past month of April. He was born in Washington and now is retired and living in El Paso, he found the strength and time to enjoy his passion for Poetry.

As he said during his presentation, as a soldier he traveled for different countries and always found the time to write. He said that had been hard for him to communicate, but one day that changed when his father gave him a book of poetry that helped him to open the lock of communication, he found the rhythm, melody and harmony of poetry, musical words that flow and find their own way… after reading that book he started to read his own poems and felt inspired to continue writing, poetry became his way to communicate with the rest of the world, the magical way to express everything.

When he started on a stage at a local café Percolator, people didn’t clap, later they did, and at the end of the show people clapped and asked him for an autograph.

He said the workshop is about performance of poetry, the speaking style is very important, also the tone of voice and why not some music as well.

Lawrence then presented some of the poems in a collection he named Voices of The Poets, he adjusted the sound, volume and a soft voice started to speak, in the background a drum and a rattle snake like sound, was taking the audience to a new dimension, the rhythm started to accelerate, the music turned louder and more instruments appeared, it was incredible how the poem was transforming into a kind of rap music. (I loved it) The audience asked him to present some of his own poems, Lawrence recited some of his poems from his books AH, DESOLATION (2009) and no brakes I’m crashing (2010). He was fantastic without the microphone, nice tone of voice, he chose one poem from his new book “no brakes I’m crashing” that made everybody laugh, when the poem ended, he explained that poems can be funny too, a way to take a brake from the daily stress of life, and with his authorization here is fragment of that poem for your enjoyment:

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Poetry...

By Lawrence Barrett Well, I’m sitting

next to my wife, thinking,

what would it be like

to have sex

with an alien?

Would I have

to be abducted first?

Or could

I meet an alien

at a grocery store,

or in a parking lot?

Where does

one get abducted anyway?

This brings me

to another question: are aliens of single

or multiple genders?

Published and Unpublished writers with diferent styles like: John Middagh (historical), Barbara Rodgers (children), Ruth Wren ( articles, short stories), Patsy King (historical), Janice Brooks (Romance, coming of age), Deen Underwood (Poetry) Shirley Fouts (Poetry), Donna Munch (young adults novel), etc.

38

The El Paso Writers' League is an organization dedicated to encourage, inspire and support El Paso writers since 1935.

They are a diverse group of published and unpublished writers. Their interests span a variety of genres within fiction, nonfiction and poetry, but they also share a common love of the love of the written word.

They offer an annual writing contest, critique groups, writing workshops, guest speakers, and a regular newsletter.

Visit their web page is you would like to know more about them or why not! to join to league.

Ah, Desolation!

Why does 14th street quietly hustle the worker?

Why does the cigarette give us life before furtive dawn slinks away unknown?

Why do firends shrink

Ah, Desolation

calmly like cars into the oblivion of roadways?

Why do skyscrapers grace alleyways like pretty hookers laughing at lonely men?

Never fight the city.

Kiss it. Embrace it. Inhale it.

Walk roughly like a dealer, a pusher, a peddler of poems; trading dead flowers of verse on the corner for nothing.

39

L. C. Hayden is a member of the League and an award winning author.

Her Harry Bronson series have been the finalist for the Agatha Award for Best Novel (Why Casey Had to Die) as well as finalist for Left Coast Crime's Best Mystery (What Others Know). In addition Why Casey Had to Die is a Pennsylvania Top 40 Pick. She has repeatedly captured First, Second, and Third place status for her works at the annual El Paso Writers' League, and even won the coveted Best of the Best Award. She also won a gold medal at the Senior Olympics Writing Competition and garnished a Second place for Tallahassee’s Writers Association’s Seven Hills Writer’s Contest. If you want to know more about this author visit the league’s web page and click on the link to L.C. Hayden web site.

Newest book When Death Intervenes (released on

April)

When Death Intervenes is a fast-paced race-against-time mystery that will leave the reader breathless. Its many twists and turns will lead the reader down a dangerous road that ends only When Death Intervenes.

What People Are Saying “An exciting read offering excitement, action, chills and thrills. Don’t Miss it!”

Anne K. Edwards-Mystery and Mayhem “A very fast paced mystery that keeps up the pace down to the very last page.”

Patricia Heid-MysteriesGalore.com “Another great read in the series.”

Gay Toltl Kinman- 3-time Agatha Award nominee

40

by Rosa Rodrigez

A Woodworkers Club is Born THE BEGINNING....

Vase By Bob Bonner

How had a city the size of El Paso existed for such a long time without a woodworkers club? This is the question that Daniel Schulte continuously asked himself. Dan, a retired military officer working in a second occupation with the Ysleta Independent School District, finally decided that there was no woodworking club in El Paso simply because no one had taken the challenge to establish one. It was mid-1984. Dan’s love for woodworking and desire to share this love with fellow woodworkers, pushed him into action. He decided to do it--he was going to attempt to establish a woodworking club in El Paso. But where does one begin, Dan wondered. Being a Shopsmith owner, Dan knew that Shopsmith was encouraging and supporting woodworking clubs throughout the United States. Dan shelved his fear that he may be taking on an impossible task, and he called Shopsmith and asked for help. Shopsmith provided Dan with their “organizational package” which included a video that explained approaches one could take to begin a woodworking club.

Included in the package was a list of Shopsmith owners residing in El Paso. Dan was now ready. He had viewed the video countless times, and Kathy, his wife, knowing this hardheaded husband wouldn’t give up, urged him to continue with his dream. “It’s all he talked about,” Kathy said, “so to live with him, I decided it would be easier to join in and sup41

port his cause.” Armed with the list of Shopsmith owners, Dan began calling them to see if there was enough interest in a woodworkers club to warrant his continued efforts. “I was surprised at the interest and encouragement I received,” Dan remarked.

Due to the favorable response Dan received, he arranged an informal meeting at Wyatts Cafeteria in October 1984, of those interested in forming a woodworkers club. Approximately 30 woodworkers attended this meeting. Dan continued gathering information on woodworking clubs and conducted a publicity campaign through local newspapers and by telephone. He held several informal meetings during the rest of October and in November and December 1984. He scheduled the first official meeting at Mayfield Lumber Company for January 17, 1985.

THE FIRST MEETING Thirty-seven individuals attended the January meeting.

Dan chaired the meeting and explained that he thought a woodworking club should be a club dedicated to: the promotion of woodworking, enhancement of members’

42

woodworking skills, and community service.

Those present at the meeting agreed with Dan and voted to officially form a woodworkers club under those premises provided Dan would agree to be the president. Dan opened the floor for nominations to other club positions and those elected were John Bassett, vice president; Dick Jenkins, treasurer; Mark Marcotte, secretary; Steve Rosenfeld, program director; Bob Evans, public relations; Mel Hampton, membership chairperson; and Martha Moore, editor.

The name WOODCHIPS for the club’s newsletter.

The Club is located at 3228 Sacramento Avenue

Wooden Bowls and Toys

Sharing Experince...

Woodworkers share their latest artwork during the monthly meetings using a show and tell technique. Here everybody esplains the challenges faced during the fabrication of a specific piece, tools used, type of wood, tecniques, colors, etc.

The Library, a good resource of; manuals, magazines, video tapes, and books available for club members.

WHERE IS THE CLUB NOW? The Club’s membership usually peaks at about 170 members at the year’s end and then falls to about 120 members at the beginning of the next year as a result of members not renewing their membership. The initiation fee is still only $10 per year; however, over the years the dues have gone from $10 per year to $60 per year.Spouses are invited to join the Club for only $12 per year.

The Club has resided at 3228 Sacramento Ave for the past 12 years and during this time, the Club has acquired a full array of woodworking tools and equipment and a library of books, magazines, and videos. The Club sponsors frequent demonstrations, workshops, and classes. The Club donates several hundred toys each year to Operation Santa Claus and the Marines Toys for Tots Programs (2000 toys to each organization in 2009), and completes several community service projects each year.

WHAT DOES THE CLUB NEED TO CONTINUE ONWARD? The Club is in the process of signing a lease with the city. When negotiated, the Club will have to immediately replace the roof at a cost in excess of $13,000, assume payment of all utilities at an estimated cost in excess of $7000 annually, insure the building at a Club cost of approximately $2,000 annually, and at the same time, somehow find a way to fund normal operational expenses, such as replacement of tools and equipment.

Club to continue its efforts to complete community service projects for other nonprofit organizations.The Club has established a Fund Raising Committee to request grants and support from local and national organizations and businesses, as well as Club members. The Club is also looking into the feasibility of starting a program to teach woodworking as a fund raising activity.

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Dick has been recognized for his active participation in the club, 84 years old, still working an helping the club to grow.

Richard Pictor “Dick” created the train below

Animal Train Set

Helping the Community Operacion Santa Claus and Toys for Tots is one of the biggest toys donations in which the club participates every year. They also are planning to open its doors to a public to sell the toys and many other woodwork to continue serving the comunity with a low price nice toys.

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Peter Zenker, with a flute that finally is making a musical notes. He’s been in the club for 3 years and is happy to have a place to practice his hobby as a woodworker, hobby that he practices since he was a 7-years-old. He used to make acustic guitars.

As we go through life, many of us get stuck in our personal growth because we suppress feelings of anger or hurt to avoid confrontations and to get on with our lives. However, the energy from those suppressed feelings doesn’t just go away; it needs a release. Art therapy is an effective method for releasing our deeply held negative energy and transmuting it into something positive and beautiful. Painting is a good way

By Rosa to help ourselves.

Rodriguez

O

nce again Studio del Sol is sharing with us the exhibit “Changing the World with Color”. Martita, art teacher at Studio del Sol, organized this exhibition for her adult students, she thinks that adults really enjoy being recognized for their work, showing a finished piece of art is a great satisfaction for everybody.

Adults enjoy painting at Martita’s class because in class they have a time for themselves, by painting they forget worries, headaches and at the same time Martita, center, with some students its like therapy. Martita says that even the most apprehensive character is calmed painting, people that are serious and quiet became more friendly and learned to see the beauty in the world, in people and in things.

Students express whatever they want into the canvas, some students have started to paint as a therapy suggested by a doctor. Some artists, like Neca Hernandez, have had years painting and still enjoy it. Neca Hernandez was first Martita’s student in 1995 and since then Neca comes and goes to Puerto Rico, and paints here and there. She says that for her, painting is relaxing and therapeutic, Wilma Santos (her daughter) also paints with Martita. Another story to share is Fan Chen, from China, she always wanted to paint but in China her parents disagree with this idea because it wasn’t a profitable career for her, now she is painting and she is afraid to tell them. Some started to paint and found out that they have ability for a specific style for example she says portraits are easy but landscapes are giving her a hard time, but she still keeps trying.Artists participated in the exhibition with pride, satisfaction and with professionalism, and they are:

Socorro Troncoso Hortencia Payan Raul Reyes Rebeca Gomez Pedro Quintero Carmen Alvarez Fan Chen

46

Laura Moya Lourdes Marquez Melissa Padilla Zita Fernandez Elizabeth Guerrero Eileen Carcamo Neca Hernandez Wilma Santos

Tristan Smith Ana Elisa Rodriguez Maria Lozano Linda Sanchez Daniela Rodriguez Evelyn Hirsch Dorothy Andresen

Elma Castro Emilia Rodriguez Sofia Rodriguez Sophia Cortez Estefania Ortega Ana Lilian Gonzalez Nydia Yanez Laura Collins

Patricia Herrera Alex Holger Margarita Soto Manuel Ruiz Rosa Rodriguez Laura Ikhail

Studio del Sol

Exhibition

Changing the World with Color

47

Artists

Studio del Sol

48

Paintings

Exhibition

Changing the World with Color

Artists

Studio del Sol

Paintings

Exhibition

Changing the World with Color

49

A Graduation Celebration

G

raduation is a milestone. Whether it’s making the leap from kindergarten to first grade, or high school to college, graduation is an occasion for celebration, and a party is in order.

Bake brownies from a mix (or your own recipe) in the Be sure to give some thought unique brownie pop silicone to the menu…it’s an impormold to create the base of the cap. Next, pour a coattant part of the celebration, ing of light or dark cocoa too. Serve the grad’s favorites, and pay special attention candy melts over the cooled to dessert. These whimsical brownies and attach a piece Tip of the Cap Treats are actu- of square chocolate candy to The celebration experts from ally brownies in the shape of the brownie to form the flat Wilton suggest setting the a mortarboard cap. Complete top. To make the tassels, cut stage for this rite of passage with tassels in school colors, slits at one end of a strip of with highlights of the gradu- they are impressive, and easy, rolled fondant, and affix to ate’s educational journey. A too – sure to garner a grade the cap with additional meltdisplay of awards, achieveof A+ from all in attendance. ed candy. ments or recognitions, pho- Here’s how. tos, and other mementos Time to enjoy the party…who 50

makes perfect party decor.

knows, the graduate might just give you “extra credit” for this one!

Visit www.wilton.com for other graduation party ideas and recipes, and for all of your baking, decorating and celebrating supplies.

A Tip Of The Cap Treats

pan. Melt candy following package instructions; cover brownies with melted candy and chill until firm. Attach chocolate squares with melted candy; let set. For tassels, roll out fondant 1/16 in. thick. Cut into 1 1/4 x 1 ½-inch strips; cut deep slits on one end for fringe. Brush uncut edge with water; roll to form tassel. Cut 1/8-inch strips for cord and attach to mortarboard with damp brush; attach tassel. Add chocolate pieces to top with melted candy; let set.

1 package (about 16 oz.) brownie mix (8 x 8 in. size)

Water, oil and eggs to make mix 1 package (14 oz.) Light or Dark Cocoa Candy Melts Makes 24 treats.

24 pieces filled or solid chocolate square candy * Substitute fruit leathers or

Colored Rolled Fontaffy, rolled thin, for fondant. dant, in school colors* 24 brown candy-coated chocolate pieces Preheat oven to 350°F. Spray Brownie Pop Mold with pan spray; place on cookie sheet.

Prepare brownie mix following package instructions.

Fill Brownie Pop Mold cavities 2/3 full; bake 25-35 minutes or until brownies test done. Cool in mold about 30 minutes. Carefully remove by applying gentle pressure to the bottom of the mold cavity while gently pulling away sides. Cool completely.

Repeat with remaining batter. Trim brownies to 1 1/4 inch high.

Place cooling grid over parchment-lined cookie 51

Bavarian Wild Berry FruitTea Pops 52

Black Pearl Hot ’n Spicy Chocolate Tea

T

ea can always be enjoyed as a simple, soothing cup of comfort.

But with so many flavors and varieties available,

tea lovers are discovering entirely new ways to enjoy their favorite brew.

Tea-drinking trends find people infusing their tea

with fruit and other flavors, and experimenting with tea in recipes.

These recipes from Lipton showcase the rich, ripe flavors of whole leaf 53

Red Tea Harvest Strawberry Smoothie

teas infused with fruit and flavor. From frozen pops to tropical punch, cool smoothies to hot, spiced chocolate tea, you’ll find a refreshing take on tea that 54

just might make your day.

For more recipes and information about Lipton’s Pyramid teas, visit lipton.com.

Bavarian Wild Berry Fruit-Tea Pops Serves: 8 Preparation Time: 10 min-

utes Freeze Time: 4 hours 2 cups boiling water 4 Lipton Bavarian Wild Berry Pyramid Tea Bags 1/2 cup sugar 1 cup chopped strawberries Pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and squeeze. Stir in sugar until dissolved; let cool slightly.

Combine tea with strawberries in medium bowl. Evenly pour into 8 (4-ounce) paper cups (or popsicle molds). Freeze until almost firm, about 1 hour. Insert wooden ice pop sticks into centers; freeze until firm.

To serve, press firmly on bottom of paper cup to remove.

Variations: For Island Mango & Peach Fruit-Tea Pops, use Lipton White Tea with Island Mango & Peach Flavors Pyramid Tea Bags and 1 cup chopped peaches.

For Green Tea & Mandarin Orange Fruit-Tea Pops, use Lipton Green Tea with Mandarin Orange Flavor Pyramid Tea Bags and 1 cup blueberries.

For Black Pearl Fruit-Tea Pops, use Lipton Black Pearl Black Pyramid Tea Bags and 1 cup mixed berries (raspberries, blueberries and/or strawberries).

For Harvest Strawberry & Passionfruit-Tea Pops, use Lipton Red Tea with Harvest Strawberry & Passion-

fruit Flavor Pyramid Tea Bags. 1 cup orange juice 2 cups raspberries Pour boiling water over tea bags; cover and brew 5 minRed Tea Harvest Strawberry utes. Remove tea bags and Smoothie squeeze. Stir in sugar; chill.

In large pitcher, combine 2 Serves: 2 cups chilled tea with remainPreparation Time: 5 to 10 ing ingredients; chill. minutes Meanwhile, in 2 ice cube Chill Time: 1 hour trays,* arrange 3 raspberries 1 cup boiling water 3 Lipton Red Tea with Harvest in each compartment. Pour Strawberry & Passionfruit remaining chilled tea over Flavor Pyramid Tea Bags berries. Freeze 2 hours or 2 tablespoons sugar until solid. To serve, pour punch into large pitcher or 1 cup frozen strawberries bowl. Add tea ice cubes.

1/2 cup strawberry frozen yogurt* Serve immediately.

1/2 cup ice cubes (about 3 *If you don’t have ice cube to 4) trays, try using mini muffin Pour boiling water over tea pans or a 6-cup ring mold. bags; cover and brew 5 minutes. Remove tea bags and squeeze, then stir in sugar; Black Pearl Hot ’n Spicy chill.

Chocolate Tea In blender, process tea, strawberries and yogurt. Add Serves: 2 ice cubes, one at a time, and Preparation Time: 5 minutes process until blended. GarCook Time: 5 minutes nish, if desired, with whipped 1 cup fat free or 1% milk cream and strawberries.

1 cup water Serve immediately.

2 Lipton Black Pearl Black *Substitution: Use regular Pyramid Tea Bags strawberry yogurt.

1 tablespoon sugar, or to

Tropical Punch With Fruity Tea Ice Cubes Serves: 8 Preparation Time: 15 minutes Chill Time: 2 hours 4 cups boiling wate 12 Lipton Tuscan Lemon Flavored Black Pyramid Tea Bags 1/2 cup sugar 3 cups pineapple juice

taste 1/8 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1 teaspoon chocolate syrup Bring milk and water just to a boil in 2-quart saucepan.

Remove from heat and add tea bags. Cover and brew 1-1/2 minutes. Remove tea bags and squeeze, stir in remaining ingredients. Serve immediately. Garnish, if 55

56

desired, with whipped cream and a sprinkle of cinnamon.

Tea and a Healthy Lifestyle Keeping your body hydrated can help maintain overall well-being. Unsweetened tea is an excellent beverage for hydration. This conclusion is based on the Healthy Beverage Guidelines that were created by a panel of independent scientists under an unrestricted grant from Unilever. Tea may help maintain a healthy lifestyle — for example, drinking 2 to 3 cups of tea throughout the day, as part of a healthy diet, may help maintain healthy vascular function. Find out more at lipton.com. (captions) Bavarian Wild Berry Fruit-Tea Pops Red Tea Harvest Strawberry Smoothie Tropical Punch With Fruity Tea Ice Cubes Black Pearl Hot ’n Spicy Chocolate Tea