Traditions & Holiday Flavors

Be Gentle with The Planet ... Go Green

El Paso Culinary Virtual Magazine

Traditions & Holidays Flavors

Virtual Magazine

11

04

2009

November 2009

CONTENT Start your Oven And Bake 28 To Stuff or not to Stuff?

30 Do You Have A Winining Recipeis 32 Traditions with a Twist Mix It Up With Jenny 34 Give Guest Food they Love 36 Traditions & Holidays Flavors Editorial 4

Sweet Traditions 40 A La Carte 42

Tips to Make Hosting Thang Giving Less Stressful 6

The Basil Garden Menu 43

Morning Glories 8

The Pastry chef 47

Easy Entertaining 12 Classic Cranberry Souce 16 RSp Ready Home for Holiday Guests 18 ecial SRe Take 5 20 ection A Thankgiving Dish for Vegetarian Guests 24

La Mar Restaurant 49 Sharp Cooky 51 Latin Latte Pastry Caffe 52

Tis the Season to Traditions & Holidays Flavors 3

By Gilbert Velez Although Thanksgiving might seem like most American traditions, chances are, the United States indirectly owes one of their most beloved traditions to the country’s roots in England. While there’s no absolute way of knowing why the Pilgrims sat down to a turkey dinner way back when, one theory dates back to England’s Queen Elizabeth choosing roast goose for a harvest festival in the 1600s. Upon learning that the Spanish Armada had been sunk, the Queen then ordered a second goose, and a new tradition was born. Roast goose then became the favorite bird during England’s harvest time. As the theory goes, upon arriving in what eventually became the United States, the Pilgrims looked to continue the “fowl” tradition in their new land.

However, geese proved elusive in the Pilgrims’ new home, while wild turkeys were more abundant and much easier to find. So while the tradition of eating turkey on Thanksgiving might seem as American as apple pie, this theory suggests it’s actually deeply rooted in English history.

With that in mind, we 4 Editorial

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now move to the modern Thanksgiving. Like in the past, Thanksgiving today has the same meaning, but, because of the modernization of transportation and the migration, Thanksgiving is celebrated with less families members as before and more with friends who have become our families now. All in all, it’s still a great tradition and the only negativity to this date is the traveling delays, overeating, the lessened human touch of your family members, the hugs replaced by the phone, text messages or even emails instead of writing letters or cards. We are moving toward a virtual Thanksgiving… Makes you wonder. Anyway, on a happier note, Thanksgiving will always be a very important holiday for all who celebrated it, besides the spiritual and traditional meaning it seems to start the winding down of the year past and opens up the year’s end. Sales, parties, food, drinks, traditions, beliefs, family gatherings, friends and at the end, a New Year. Yes! Thanksgiving starts to open up the door to a fun fill closing of the old year and into a new one. So enjoy yourself and remember, “whatever happened last year should be history”.

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 CPA Linda Medlock Legal Advisor David Kern PC Contributors Jessica Murillo Advertising A Easycomputing LLC 915 881 7488

Editorial 5

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Write Out the Menu While hanksgiving dinner hosts the Thanksgiving dinner menu often face a daunting task.

In a season that's already is a tradition most families don't busy enough, hosts must find stray from, it still helps to write time to prepare a delicious out exactly what will be served. meal for friends and family. Make a list of ingredients for all Whether it's a big guest list dishes, and determine if you or a smaller affair, the pres- have enough sugar, spices, sure to provide a memorable flour, etc. Buy your ingredients holiday meal can prove over- in advance so you aren't short whelming at times. Howev- on any items when you need er, there are ways to ensure them most. Empty the Refrigeveryone has a good Tur- erator As the big day draws key Day, especially the host. nearer and nearer, you'll want to Stock Up on Supplies Sup- clear as mush space as you in plies can make all the differ- the refrigerator. Consider buyence when it comes to reducing ing a miniature refrigerator or stress on Thanksgiving. You cooler to stash excess food, or should have enough flatware, store foods you won't be eating china, glasses, serving dishes, on Thanksgiving in the refrigserving spoons, oven mitts erator or cooler in the garage.

Ask For or Hire a Helping Hand and knives for slicing, chopping and carving. You'll want to There's no shame in asking for heat more than one item at a help or enlisting the services of time, so you should have ad- a local caterer to help the meal equate oven racks, too. Do an go smoothly. In addition, purinventory of your cookware a chase prepared foods so you few weeks before the big day don't have to make everything and purchase anything you are from scratch. If you want the missing so you aren't scram- homemade touch without the bling when the holiday arrives. hassle, consider asking guests Party-rental stores have to bring a plate or side. This items that caterers use, in- can help reduce the amount cluding chafing dishes and big of post-meal cleaning as well.

Do Prep Work in Advance bowls, and hosts can also rent chairs, tables, tablecloths and Many foods can be frozen if dishes for the evening from prepared in advance. At the them. Assess the Space You very least, prep work like chopHave Available The amount of ping, cutting and slicing can be kitchen and dining space can done in advance. Sides can play a role in the menu. Most be prepared and frozen in the notably, the menu should be days leading up to the big day, compatible with the available so all it takes on Thanksgivspace. Look at your fridge, ing is placing them in the oven.

Make a calendar of what freezer and counter space.

If you want to display dinner will be made when. That way items or serve an array of des- everything will get done in serts, make sure you have a timely manner, and you the space to spread them won't stress on the big day. out and transfer onto plates.

Traditions & Holidays Flavors 7

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ot a case of the breakfast blahs? Cure it with a hot breakfast bursting with big flavors.

Any day is off to a good start with a delicious avocado-bacon pita sandwich or crisply browned potatoes, folded into a frittata. What’s more, you’re doing yourself a favor when you take time for a nutrient-packed breakfast rather than grabbing something sugary — or, even worse, skipping the meal altogether. Studies show that eating breakfast not only leads to higher energy levels and better concentration throughout the morning, but also helps out with weight control by reducing hunger pangs later on.

With the right makings on hand, it’s easy to whip up a nutritious meal. For instance, a serving of potatoes not only generates quick energy 10 Traditions & Holidays Flavors

but delivers as much potassium as two bananas and as much vitamin C as an orange — who knew? Avocados, another great breakfast ingredient, are rich in fiber, potassium, B-vitamins and more — in all, nearly 20 vitamins, minerals and other nutrients.

Most people don’t think about eating avocados in the morning, but their rich buttery flavor offers a break from the same old boring breakfast routine. Avocados originated in Mexico and over centuries growers have perfected their cultivation. Mexican avocados (the Hass variety) are ripe when their pebbly skin turns dark and yields to gentle pressure. This talented fruit slips out of its skin in seconds, ready to be sliced or diced for a big-flavor breakfast.

Everybody loves potatoes and they cook in just a few minutes, even faster in a microwave — and take to all kinds of flavors. To maximize the nutritional benefits of potatoes, leave the skins on.

Wisconsin grows many variet-

ies, from russets to yellow flesh potatoes (each with a unique flavor and texture) and you can count on finding them in your supermarket year-round. Potatoes cost just pennies a pound, and keep extremely well when stored in a cool, dark place with adequate humidity and ventilation.

What’s for breakfast, once you’re stocked up?

Here are some ideas guaranteed to get your morning off to a delicious start.

Putting the sizzle back in breakfast Try some fast, treat-yourselfright breakfast options that won’t make you want to hit the snooze button.

—Spread whole-wheat toast with mashed avocado. Sprinkle with salt and add a squeeze of lime juice. Or eat half an avocado, seasoned the same way, right out of the shell, one spoonful at a time.

—Bake or boil extra potatoes to enjoy the next morning. Heat briefly in a microwave oven, mash in some cottage cheese, ricotta, or plain yogurt, and season with salt and pepper.

—Make a tasty burrito filled with homemade hash brown potatoes, avocado, ham and shredded cheese — so portable!

—Slice avocado onto bagel halves. Top with red onion slices and smoked salmon.

—Quarter cold cooked potatoes, and brush with olive oil. Broil or grill until browned. Serve with scrambled eggs and sliced tomatoes.

Avocado and Potato Hash Sauté a skilletful of potatoes, onions and bell pepper, and finish with avocados, ham and a friedegg topper — delicious!

Yield: 4 servings (about 5 cups)

1 pound small Wisconsin red or yellow potatoes (about 5)

3 tablespoons olive oil

3/4 cup chopped onion

1 cup diced sweet red bell pepper 1/2 teaspoon salt 1/4 teaspoon dried thyme Hot p e p p e r sauce, to taste 2 fully ripened avocados from Mexico, halved, pitted, peeled and cubed 1/2 cup ham cut into strips

2 tablespoons olive oil

3 cups Wisconsin red potatoes cut in 1/2-inch cubes (about 1 pound)

1 teaspoon salt, divided

1/4 teaspoon ground black pepper

6 cups baby spinach

1/2 cup chopped red onion

8 eggs

1/4 cup shredded cheddar cheese, optional In large skillet over medium-high heat, heat oil until hot; add potatoes; sprinkle with 1/2 teaspoon of the salt and the pepper; cook, stirring occasionally, until lightly browned, 10 to 12 minutes.

Add spinach and onion; stir until beginning to wilt, about 1 minute.

In medium bowl, lightly beat eggs with remaining 1/2 teaspoon salt; gently pour over potatoes. Cook, gently lifting edges with spatula to let uncooked egg flow underneath, until golden on bottom and moist on top, 5 to 7 minutes.

Lower heat to medium; cover skillet; cook until top is set, about 4 minutes. Sprinkle with cheese.

Serve immediately.

Per serving: 345 calories, 18 g protein, 25 g carbohydrates, 19 g total fat, 11 g unsaturated fat, 6 g fiber

4 large eggs Prick potatoes with fork; place in microwave; microwave until fork tender, 4 to 5 minutes; cool; cut in 1-inch pieces.

In large skillet, heat oil over medium-high heat; add onion and red pepper; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in salt, thyme and hot pepper sauce; cook, turning occasionally, until hot, about 5 minutes.

Gently stir in avocado and ham.

Serve with fried eggs sprinkled with chopped chives, if desired.

Per serving: 486 calories, 15 g protein, 39 g carbohydrates, 32 g total fat, 24 g unsaturated fat, Avocado Breakfast Pitas 8 g fiber Recipe for breakfast bliss: Two fabulous ingredients, avocados and crisp bacon, tucked into a Potato and Spinach Frittata take-and-go sandwich.

Instead of plain old scrambled Yield: 4 portions (about 2 cups) eggs — what a yawn! — whip up 4 slices bacon this easy frittata with the great 1 fully ripened avocado flavors of browned potatoes and from Mexico, halved, pitted, cheddar cheese. peeled and diced Yield: 4 portions

1 tomato, diced Traditions & Holidays Flavors 11

let; crumble; add to avocado mixture; toss to combine.

Remove all but 1 teaspoon bacon drippings from skillet; add avocado mixture to skillet; heat until warm, about 1 minute.

With large spoon, stuff each pita half with about 1/2 cup avocado mixture.

Per serving: 211 calories, 6 g protein, 21 g carbohydrates, 12 g total fat, 8 g unsaturated fat, 3 g fiber

2 tablespoons roughly chopped cilantro or flat-leaf parsley

1 teaspoon lemon juice

1/4 teaspoon salt

2 (6-inch) pita breads, cut in halves 12 Traditions & Holidays Flavors

In large skillet over medium heat, cook bacon until crisp, about 8 minutes.

In mixing bowl, place avocado, tomato, cilantro, lemon juice and salt.

Remove cooked bacon from skil-

For more great breakfast ideas ... Visit www.wisconsinpotatoes. com and write to request Wisconsin Potato Sensations Cookbook, Dept.

FF, P.O. Box 327, Antigo, WI 544090327. Please include a check or money order for $8 and allow 3 to 6 weeks for delivery.

Visit www.avocadofiesta.com and be sure to follow guacgrl on Twitter for more great tasting easyto-make recipes.

Great recipes start with fresh ingredients. And the chance to interact with the what better place to find farmer who grows it. them than a farmers’ market?

Consumers also can support

family farmers through “OrganBeyond putting fresh veggies ic Heroes,” a campaign benefiton the table, a trip to the farm- ing the Rodale Institute. When ers’ market benefits: you purchase one Organic Valley product and one Nature's • Family farmers: Farm- Path product, then mail in both ers’ markets offer farmers the proofs-of-purchase, you’ll reopportunity to sell their prod- ceive a free, one-year subucts directly to consumers, scription to Organic Gardenbuilding relationships and en- ing magazine and a chance to suring farmers reap a fair price win a year of free organic milk for their products. and cereal. For every proof-of• Community: Farmers’ purchase mailed in, both commarkets provide urban com- panies will contribute $1 (up to munities access to fresh, nutri- $50,000) to the Rodale Institious foods, and promote nu- tute’s Farmers Can Be Heroes trition education, wholesome program, which offers farmers eating and better food prepa- the resources they need to tranration. sition to organic farming.

• You: Consumers gain access to locally-grown, or- For farm-fresh recipes and ganic, farm-fresh produce and more information, visit www.orTraditions & Holidays Flavors 13

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elicious food. Great wine. Good friends.

This is what entertaining is all about.

Some of the best dishes are those that are big on flavor and easy to prepare ahead of time. Sometimes taking traditional ingredients and showcasing them in new and mouthwatering ways is an easy way to showcase the inner gourmet chef in all of us.

Fruit is incredibly versatile, in everything from appetizers to desserts. One of the most flavorful, adaptable and nutritious fruits is the fig. An excellent source of fiber, fat- and cholesterol-free dried and fresh figs from California are the ultimate versatile fruit. From savory chutneys to sweet tarts, figs add a depth of flavor to any dish.

Picking the perfect wine to complement the meal doesn’t need to be difficult.

For food-friendly varietals that pair beautifully with 13 Traditions & Holidays Flavors

fruits, cheeses and entrees such as a succulent pork tenderloin, Mirassou Winery® has several offerings — from a fruit-focused Chardonnay to a bright and approachable Pinot Noir.

Try these simple recipes for a small dinner party for four, or double them for a group of eight.

For more recipes, visit www.CaliforniaFigs.com and www.mirassou.com.

Caramel Fig Tarts Prep time: 30 minutes Chill time: 1 hour Cook time: 20 minutes Makes 4 servings Walnut Crust 2/3 cup each: flour and finely chopped walnuts 3 tablespoons cold butter 2 tablespoons sugar 1 egg yolk plus 1/2 to 1 teaspoon ice water Figgy Caramel Sauce 2 tablespoons butter 1/2 cup brown sugar 1/4 cup Mirassou California Riesling

8 California dried figs or 4 fresh figs, stems removed and chopped

1 8-ounce package 1/3 less fat cream cheese, softened 2 tablespoons honey 1/8 teaspoon cinnamon Garnish 8 California dried figs or 4 fresh figs, stems removed and sliced or quartered

1/4 cup whipping cream 1/8 teaspoon cinnamon Honey Cream

Mix together flour, walnuts, butter and sugar with a pastry blender or fork until butter is in small pieces. Stir in egg yolk and water, then knead for about 15 seconds on a lightly floured board.

Shape into four 4-inch discs then press each into a 4-inch shell with a 1/2-inch rim. Transfer to a lightly greased baking sheet and wrap a foil collar around each; refrigerate for 1 hour.

Preheat oven to 350째F. Bake for 15 minutes then remove foil and bake for 5 minutes more; let cool.

To prepare sauce, melt butter in a small saucepan. Add brown sugar and cook for 2 minutes; add wine and figs and cook for 2 minutes more. Stir in cream and cinnamon and remove from heat. Cool slightly, then puree until fairly smooth.

Stir together cream cheese, honey and cinnamon in a small bowl; spread equal amounts into each pastry crust, then spread a thin layer of caramel sauce over cream. Arrange figs decoratively on top. Serve with any additional caramel sauce.

Pairs with Mirassou California Riesling

Maple RosemaryBrined Pork With Pinot Fig Chutney Prep time: 30 minutes Brine time: 48 hours Cook time: 1 1/2 hours total Makes 4 servings Maple Rosemary Brine 2 tablespoons kosher salt 1/2 cup boiling water 1 1/2 cups each: Mirassou California Pinot Noir and water 1/2 cup pure maple syrup 1/2 cup fresh rosemary leaves 1 teaspoon coarse pepper 4 cloves fresh garlic, smashed Pork 1 1/2 pounds pork tenderloin Pinot Fig Chutney 1 cup chopped California dried figs 1 cup Mirassou Pinot Noir 1/3 cup white wine vinegar 2 tablespoons pure maple syrup 2 cinnamon sticks To prepare pork, place a gallonsize resealable plastic bag in a large bowl to keep it upright.

Pour boiling water over salt and stir to dissolve; let cool. Place salt water, remaining brine ingredients and pork in bag; seal well.

Refrigerate for 48 hours, turning bag occasionally. Remove pork from brine and rinse well; pat dry.

Cook on a well-oiled grill over medium-high heat for about 40 minutes or until pork is cooked through, turning occasionally.

Serve with warm or room temperature chutney and finish with fresh chopped rosemary, if desired.

Traditions & Holidays Flavors 14

To prepare chutney, stir together Pairs with Mirassou California Cook time: about 5 minutes all ingredients in a small sauce- Pinot Noir Makes 4 servings pan. Bring to a boil; reduce heat 16 California dried or fresh and simmer, covered, for 40 figs, stems removed and minutes. Remove cover and Prosciutto-Wrapped halved increase heat slightly; cook for 8 teaspoons blue cheese 10 minutes more or until excess Figs With Blue 16 (6 x 1/2-inch) strips liquid has cooked off. Remove prosciutto Cheese cinnamon sticks. (May be preEqual parts melted pared several days ahead and seedless raspberry jam Prep time: 15 minutes stored in the refrigerator.)

14 Traditions & Holidays Flavors

and white balsamic vinegar to taste Chopped fresh thyme Press the center of each fig half to make a small space for cheese. Place 1/2 teaspoon cheese onto half of the figs and press halves together to enclose. Wrap each with a strip of prosciutto and thread figs onto skewers. Grill over high heat for about 5 minutes, turning fre-

quently, until lightly charred on all sides; remove from grill. Stir together preserves and vinegar.

Drizzle over skewers then top with herbs. Serve warm.

Pairs with Mirassou California Chardonnay

the country on a Taste & Toast tour. Find food and wine pairing tips and recipes at www.mirassou.com.

To celebrate the family’s 155th anniversary, Mirassou Winery has partnered with chefs across Traditions & Holidays Flavors 15

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ranberry sauce is one of the familiar condiments you will find gracing the Thanksgiving table. This tart treat is enjoyed more on this one day than during the entire year.

Cranberries are one of only three commercially grown fruits native to North America. Major production areas are located in New Jersey, Massachusetts, Oregon, Washington, Wisconsin, and the Canadian provinces of British Columbia and Quebec. Cranberries are a unique fruit and require very specific conditions in order to produce, according to the Cape Cod Cranberry Growers Association. The fruit grows on low-lying vines in bogs layered with sand, gravel, peat, and clay.

Cranberries are a wetland fruit, and water plays an integral role in the growth and cultivation of cranberries.

Water is often flooded over cranberry plants to protect 16 Traditions & Holidays Flavors

them from frost and damage during the winter season. Harvesting of cranberries takes place in the autumn during a period from mid-September to early Novem-

ber. Harvesting can be done either as a dry harvest or a wet harvest. During dry harvest, a walk-behind machine rakes the ground to collect the cranberries. In a wet harvest, the bog

is flooded and a machine churns the water to facilitate the release of cranberries from the plants.

Then the cranberries float to the top of the water. The berries are rounded up and collected. It is estimated that nearly 85 percent of the crop is wet harvested. Cranberries turn into many different food and beverage products. However, Thanksgiving cranberry sauce is one of the most popular.

This year skip the canned cranberry jelly and go for fresh sauce. It's very easy to make. Classic Cranberry Sauce 1 cup water 1 c u p sugar 4 cups fresh cranberries Wash off the cranberries and look for any that may be past their prime and discard.

Bring the water and sugar to a boil in a saucepan. Stir to dissolve the sugar completely. Add the cranberries and allow the water to return to a boil. Reduce the heat and allow the mixture to cook until the cranberries burst. Stir until the mixture resembles a thick sauce with chunks of fruit. Allow to cool, then place in the refrigerator. The sauce will thicken as it cools further.

ible include: - 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:

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.

-Meals for the business holiday party or other social event

Year-end planning techniques can maximize tax savings As the end of 2009 approaches, it is a good time to start year-end tax planning. Between now and December 31, 2009, there is time to put in place some tax saving strategies. Many of these strategies are familiar ones; others are tailored to these challenging economic times.

As always, please contact our office if you have any questions about year-end tax planning. The earlier you get started, the better you can maximize your potential tax savings.

*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% deductTraditions & Holidays Flavors 17

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rguably the best part of the holiday season is the chance to catch up with family and friends. Because many people are busier than ever, the holidays are the one time of year many families reunite, often over a holiday meal.

This year, with so many families sacrificing thanks to the economic downturn, chances are more and more relatives will be welcoming guests into their homes rather than directing road weary travelers to the nearest hotel.

That means many homeowners will be preparing their homes for guests this holiday season.

18 Traditions & Holidays Flavors

To get a head start, consider the following tips. * Ask guests about pet allergies.

Before any guests hit the road and start their journey, hosts with pets should be sure to ask if their guests have any pet allergies. While there is medication to make being around a pet bearable for people with pet allergies, such medication requires a prescription, meaning hosts should make prospective guests aware well in advance of the holidays to make sure everyone is comfortable. * Stock up on linens.

Guests are going to need to shower and wash up, and they'll

around the house for a few days will be fun, and that each night will be akin to a sleepover with friends. * Clear your schedule as much as possible.

Once guests arrive, there is a possibility they'll feel uncomfortable in another person's home. However, hosts can lessen those feelings by clearing their schedule and spending some time with their guests, be it a day out shopping or simply staying home and watching a movie or a ballgame. * Stock the pantries.

While hosts shouldn't feel responsible for feeding their guests three meals per day, it is a good idea to have a fully stocked pantry when hosting guests for the holidays. This is particularly important if some of those guests are children, who seem to be more hungry than f e e l adults. In addition to food, be e s - sure there's enough coffee and pecially comfortable if the room coffee cups to satisfy all adult where they'll be staying is guests throughout their stay. equipped with towels, other lin- Have some regular as well as ens and even bathrobes once decaffeinated coffee on hand, they arrive. Also, be sure to have and stock up on tea as well. a change of sheets readily avail* Clean the home. While able, and make sure the sheets cleaning the house is a given, and pillowcases on the bed are be especially diligent when fresh for the first day guests are cleaning areas where guests scheduled to arrive. will be sleeping. Hosts plan* Talk to the kids in advance. ning on using futons or pull-out When guests are staying couches should clean those arovernight for the holidays, par- rangements, particulary hosts ents should discuss this with who are also pet owners, and their children in advance of the test them out to see if they're holiday. Explain that kids might comfortable enough for a good need to share a bedroom with night's sleep. their siblings for a night, and make it seem as fun as posEnjoy you Holidays ! sible. Explain that extra people Traditions & Holidays Flavors 19

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hat does it take to bring out your inner chef and wow a crowd? It just takes five.

These five recipes use five ingredients or less for kicked-up dishes that are perfect for entertaining. And the best part — they’re quick and easy.

By using versatile ingredients such as Pace Picante sauce and salsas as marinades, addins and toppings, you cut down on prep time without cutting out flavor. And that means you can take five and relax — and enjoy the party, too.

For more creative recipes and serving suggestions, visit www.pacefoods.com.

Grilled Shrimp

Skewered

Prep: 20 minutes Cook: 10 minutes Makes: 6 servings 2/3 cup Pace Picante sauce 1 can (about 8 ounces) tomato sauce 3 tablespoons packed brown sugar 2 tablespoons lemon juice 1 1/2 pounds large shrimp, peeled and deveined 1.

Stir picante sauce, tomato sauce, sugar and lemon juice in large bowl. Add shrimp and toss to coat.

2.

Thread shrimp on 12 skewers.

3.

Lightly oil the grill rack and heat grill to medium. Grill the shrimp for 10 minutes or until cooked through, turning and brushing often with picante sauce mixture. Discard any remaining picante sauce mixture.

20 Traditions & Holidays Flavors

Tip: For even easier preparation, buy frozen large shrimp already Fettuccine Picante peeled and deveined. Just thaw Prep: 15 minutes and use instead of fresh shrimp. Cook: 5 minutes

mixture and toss to coat.

Serve with additional picante sauce.

Tip: You can use mild, medium or hot picante sauce in this recipe.

S i m p l y Spicy Grilled Chicken

Makes: 4 servings 1/2 cup Pace Picante sauce 1/2 cup sour cream 1/3 cup grated Parmesan cheese 1/2 pound fettuccine, cooked and drained 2 tablespoons chopped fresh ci-

lantro leaves 1.Heat picante sauce, sour cream and cheese in a 2-quart saucepan over medium heat until mixture is hot and bubbling.

2.Place fettuccine and cilantro into a large serving bowl. Add

Prep: 5 minutes Cook: 40 minutes Makes: 4 servings 3/4 cup Pace Picante sauce 3/4 cup barbecue sauce 2 pounds chicken parts, skin removed 1 cup uncooked regular longgrain white rice 2 green onions, sliced (about 1/4 cup) 1.Stir picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for rice.

2.Lightly oil grill rack and heat grill to medium. Grill chicken for 20 minutes. Brush chicken with remaining picante sauce mixture.

Grill for 20 minutes more or until chicken is cooked through, turning and brushing often with the picante sauce mixture. Discard the remaining picante sauce mixture.

3.Cook rice according to package directions without salt. Stir in reserved 3/4 cup picante sauce mixture and onions. Serve rice with chicken.

Serving Suggestion: Serve with grilled zucchini and sliced ripe tomatoes topped with chopped fresh basil. For dessert serve pineapple chunks.

Traditions & Holidays Flavors 21

Sizzling Picante Burgers

once and brushing often with additional picante sauce.

3.Serve burgers on rolls with additional picante sauce.

Serving Suggestion: Serve with coleslaw or fresh cut vegetables and ranch dressing for dipping and corn-on-the-cob. For dessert — sliced watermelon or fresh fruit salad.

Prep: 5 minutes Cook: 10 minutes Makes: 4 servings 1 pound ground beef 1/2 cup Pace Picante sauce 4 Pepperidge Farm Classic Hamburger Rolls, split 1.Thoroughly mix beef and picante sauce. Shape mixture into 4 (1/2-inch-thick) burgers.

2.Grill burgers 10 minutes or until desired doneness, turning Salsa Verde Vinaigrette 22 Traditions & Holidays Flavors

Prep: 5 minutes Makes: 1 cup 1 1/4 cups Pace Salsa Verde 1/4 cup olive oil 1 tablespoon cider vinegar 1/4 teaspoon ground black pepper

Mixed salad greens

1.

Beat salsa, oil, vinegar and black pepper with fork or whisk in medium bowl. Pour over salad greens, tossing lightly until

coated.

Salsa Verde Shrimp: Toss 1/2 pound hot cooked shrimp and 1/4 cup vinaigrette in medium bowl.

Serve over hot cooked rice. Serves 2.

Salsa Verde Shrimp Salad: Toss 1/2 pound cold cooked shrimp, 1/4 cup vinaigrette and 4 cups mixed salad greens in large bowl.

Serve immediately.

Serves 2.

(captions) Grilled Skewered Shrimp Fettuccine Picante Simply Spicy Grilled Chicken Sizzling Picante Burgers Salsa Verde Vinaigrette

Traditions & Holidays Flavors 23

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hanksgiving is a holiday synonymous with eating. And in most cases, it isn’t just eating people think of when they think of Thanksgiving.

It’s overeating. For most people, overdoing it when it comes to Thanksgiving turkey is a stuffed sacrifice they’re willing to make. However, those hosting the holiday this year should also prepare something for vegetarian guests. When doing so, choose a dish that features something you’ll already be making. For example, yams have long been a popular side dish come Thanksgiving.

For those cooking for veg24 Traditions & Holidays Flavors

etarians this holiday, the following recipe for “Crushed

Yam with Chile and Garlic” from Monisha Bharadwaj’s “India’s Vegetarian Cooking” (Kyle Books) serves the dual purpose of satisfying both yam loving meat eaters and vegetarians.

Crushed Yam with Chile and Garlic Serves 4 10 ounces yam, peeled, washed and cut into 1/2-inch cubes 1 tablespoon sunflower oil 1/2 teaspoon black mustard seeds 2 fresh small green chiles, finely chopped 1 teaspoon ginger-garlic paste

1 teaspoon turmeric 1 teaspoons crushed peanuts, Pinch of asafetida, Handful of cilantro leaves, chopped, Large pinch of sugar, Salt, to taste 1. Put the yam in a heavy saucepan, cover with water and bring to a boil. Reduce the heat and simmer until it is just tender, each cube being cooked through lthough an exotic interbut still holding its shape. Drain national vacation may and set aside. not be in your family’s plans, you don’t need a passport to expe2. Heat the oil in another pan rience some of the best flavors and fry the mustard seeds for 1 from around the world! A few key minute until they pop. Add the ingredients and a bit of experiasafetida, green chiles and the mentation in the kitchen can add ginger-garlic paste. Reduce the intercontinental flair to your next heat and fry for a couple of min- meal. Here are some suggesutes, stirring. tions for taking your taste buds 3. Stir in the turmeric and add the reserved cooked yam.

Turn up the heat, season with salt and stir to blend. Don’t worry if the yam disintegrates a bit -- it is meant to.

4. Add the peanuts, cilantro and sugar, mix lightly, and remove from the heat. Serve hot.

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SIDEBAR: Ginger-Garlic Paste Ginger and garlic are almost always used together in Indian cooking. To make the ginger-garlic paste, take equal quantities of each and whiz in a blender until smooth. Paste is usually made in big batches and frozen in sheets between plastic. When doing so, be sure to put each batch in large freezer containers or else everything in the freezer will smell weird. Simply break off bits as needed and add straight to the pan.

on a tour of the world in three easy meals. The secret ingredient in all three recipes? Veggie burgers — an under-utilized yet better-for-you alternative to meat.

—Bring some south-of-theborder flavor to your table with this Chile Relleno recipe. Made with Black Bean Chipotle veggie burgers, poblano chile peppers, black beans and queso fresco — a staple in many Mexican dishes — the Chile Rellenos are sure to have your family saying, “Olé.”

— T h e Veggie Wontons will allow you and your family to experience the Orient without leaving the house!

They combine veggies such as carrots and crimini mushrooms with

Traditions & Holidays Flavors 25

authentic Asian ingredients like ginger root, rice wine vinegar and soy sauce. —Although stroganoff is a traditional Russian dish, East meets West on one plate in this Miso Stroganoff recipe. The signature noodles remain, but this dish contains portabella veggie burgers and miso paste for a bit of Asian flair.

To learn more about the delicious variety of veggie products available, visit www.gardenburger.com.

veggie burgers 1/2 cup sliced fresh mushrooms 1/4 cup coarsely chopped onions 1 clove garlic, minced 1 teaspoon vegetable oil 2 cups hot cooked noodles Chopped fresh chives or chopped fresh parsley (optional) 1.In small bowl whisk together 2 tablespoons water and miso.

Stir in sour cream and remaining 2 tablespoons water. Set aside.

2.Cook veggie burgers according to package directions.

Cut into 3/4-inch pieces. Set aside.

Miso Stroganoff 3.In large nonstick skillet Created by chef Justin Street cook mushrooms, onions and of Natural Planet Grille in Austin, garlic in hot oil until mushrooms Texas are tender. Stir in burger pieces.

Prep Time: 20 minutes Heat through. Remove from Time to Table: 20 minutes Yield: 2 cups sauce with heat. Stir in sour cream mixture.

Serve over noodles. Sprinkle burger pieces; 2 servings with chives (if desired).

1/4 cup water, divided 2 tablespoons golden or tan colored miso (bean paste) 1/4 cup sour cream or reChile Relleno duced-fat sour cream Created by chef Alex Euse2 Gardenburger Portabella bio, executive chef and partner 26 Traditions & Holidays Flavors

at Restaurant 15 in Los Angeles Prep Time: 45 minutes Time to Table: 55 minutes Yield: 3 cups; 6 peppers, 6 servings 6 medium poblano chile peppers 4 Gardenburger Black Bean Chipotle veggie burgers 1/2 cup finely chopped onions 1 teaspoon vegetable oil 3/4 cup canned black beans, drained and rinsed 1 tablespoon water 3/4 cup cooked rice 3 tablespoons chopped fresh cilantro 3/4 cup crumbled queso fresco or shredded Monterey Jack cheese 1. Cut a lengthwise slit in each pepper. Place on foil-lined baking sheet.

Bake at 425°F for 25 to 30 minutes or until peppers blacken. Remove from oven. Wrap hot peppers in foil. Let stand for 10 minutes at room temperature.

Using spoon, remove seeds from insides of peppers. Gently pull skin off outsides of peppers in strips, leaving peppers in one piece. Set aside.

2. Meanwhile, remove veggie burgers from package. Place on microwave-safe plate. Loosely cover and cook on medium-high (70 percent power) for 1 1/2 to 2 minutes or until partially thawed, rearranging veggie burgers and turning over after 1 minute.

3. In large nonstick skillet cook onions in hot oil over medium heat about 1 minute or until translucent. Crumble veggie burgers into onion mixture. Cook, uncovered, for 3 to 4 minutes more or until heated

through. Stir in beans and water.

Reduce heat to low. Cook, uncovered, for 1 to 2 minutes more.

Stir in rice and cilantro. Remove from heat.

4. Stuff peppers with burger mixture. Place in shallow baking pan, slit side up. Top with queso fresco. Bake at 350째F for 10 to 12 minutes or until heated through and cheese melts.

Veggie Wontons

Created by chef Ashlie Crouch, owner and chef of Thyme Personal Chef Services in Seattle Prep Time: 30 minutes Time to Table: 35 minutes Yield: 1 1/2 cups; 36 wontons; 18 servings 1/2 cup reduced-sodium soy sauce 2 tablespoons rice wine vinegar 1 teaspoon grated ginger root

1/4 teaspoon ground red pepper 1 clove garlic, minced 2 Gardenburger Veggie Medley veggie burgers 1/2 cup fresh bean sprouts, finely chopped 1/2 cup shredded carrot 1/2 cup finely chopped red or green bell pepper 2 to 3 crimini mushrooms, finely chopped 3 tablespoons reduced-sodium soy sauce 1 tablespoon grated ginger root 1/8 to 1/4 teaspoon crushed red pepper 36 wonton wrappers Peanut oil for deep fat frying 1.In small bowl stir together 1/2 cup soy sauce, vinegar, 1 teaspoon ginger root, ground red pepper and garlic. Set aside.

2.Remove veggie burgers from package. Place on microwave-safe plate. Loosely cover and cook on medium-high (70

percent power) for 1 to 1 1/4 minutes or until partially thawed, rearranging burgers and turning over after 45 seconds.

3.In medium bowl crumble veggie burgers. Stir in sprouts, carrot, bell pepper, mushrooms, 3 tablespoons soy sauce, 1 tablespoon ginger root and crushed red pepper. Cover and refrigerate for 20 minutes.

4.Position 1 wonton skin with one point toward you. Spoon about 2 teaspoons of the veggie burger mixture just off center of skin. Fold bottom point of wonton skin over filling, tucking point under filling. Roll over from bottom, covering filling and leaving about 1 inch of skin unrolled at top. Moisten bottom right corner with water. Fold bottom corners together below the filling, pressing to secure. Repeat with remaining filling and wonton wrappers. Place in single layer on wax-paper-lined baking sheet.

5.In wok or heavy Dutch oven, heat 2 inches of oil to 375째F. Add wontons to hot oil, a few at a time. Fry for 2 to 4 minutes or until golden brown. Drain on paper towels.

Serve with soy sauce mixture. (captions) Veggie Wontons Miso Stroganoff Chile Relleno

Traditions & Holidays Flavors 27

W

hether you're an avid baker or more inclined to buy store-bought desserts, the holidays are likely to bring out your inner pastry chef. As soon as the crimson colors of fall appear, it's nearly impossible to resist pulling out favorite family recipes, and referencing cookbooks and Web sites for inspiration to bake pies, cobblers, cakes, cookies and other delectable sweets.

To fully enjoy baking and entertaining guests this season, take a moment to review your equipment and upgrade with useful accoutrements that will help you bake and serve with ease, confidence and style.

Begin with the Basics Now is a good time to assess the condition and quality of your cookie sheets and cake pans. If they're warped and flimsy, invest in a few high-quality pieces. The convenient 5-piece set from Anolon SureGrip Bakeware includes a 10x15-inch cookie pan, 9x13-inch rectangular cake pan, two 9-inch round cake pans, and a nonstick cooling rack. This heavy-duty collection is made of durable carbon steel. It features a long-lasting nonstick surface to prevent sticking and make clean up a breeze, as well as signature SureGrip(TM) silicone enhanced handles for safe, slip-free lifting out of the oven. Add Mixing Bowls Battering up can be so much more 28 Traditions & Holidays Flavors

fun when you have an assortment of beautifully designed mixing bowls in various sizes.

M a n y cooks and bakers like to collect bowls and display their seasonal favorites on kitchen shelves and countertops. New this season is a twopiece stoneware mixing bowl set from the Paula Deen Signature Kitchenware Collection.

The 2-quart and 3-quart dishwasher, oven and microwavesafe bowls are crafted with a unique swirl pattern and feature an earthy, dramatic green glaze that's rich and glossy.

Layer on Specialty Bakeware and Cookware Besides baking for the dessert table, you may want to treat overnight guests and family to a delectable holiday brunch.

Seasonal fruit and nut breads and piping hot sweet and savory muffins are easy to bake and a great way to celebrate the start of a holiday weekend.

Circulon's high quality nonstick loaf pan and muffin tin will ensure your baked goods pop out fast and easily. Planning to make pumpkin or sweet potato pie? Baking pros recommend using fresh ingredients for the best flavor, but it can be a chore to boil pumpkin and potatoes. Circulon offers an innovatively designed stockpot that makes boiling fruits and vegetables a lot easier and more convenient. The Infinite Circulon 7-quart Locking Straining

Stockpot is just the right size for the holiday kitchen, and comes with a tight-locking straining lid that securely stays in place to easily drain hot liquids directly from the pot to the sink, eliminat-

ing the need for a colander.

Creme brulee, one of America's favorite desserts and always a crowd-pleaser, can be made seasonal with recipe versions that feature pumpkin and spices such as cinnamon and nutmeg.

BonJour's all-in-one Bain Marie Set includes everything needed to bake restaurant-quality creme brulee at home, as well as other sweet and savory custards. The set comes with a Professional Culinary Torch with fuel level indicator to quickly and safely

caramelize sugar toppings, four individual-portion square ramekins, a square nonstick baking pan with silicone grips to hold the water for the water bath, and a chrome rack to safely lift the ramekins out of their water bath when the baking is done. The set also includes a recipe booklet.

A Baker's Power Tools Pastry brushes and a few good knives are among the most useful and versatile tools in a baker's arsenal. The convenient two-piece pastry brush set in the Rachael Ray Collection can be used to glaze pies with an egg wash, finish sweet breads with a glossy topping of fruit preserves, paint delicate pastry dough with melted butter and otherwise give home baked goods the look and taste of professional bakery treats. Made with nylon handles and durable, easy-to-clean silicone bristles, the two-piece set includes both round- and rectangular-head brushes.

When it's time to serve freshly baked bread, dessert bars, iced cakes or gooey pies, a serrated knife will make the cut clean and easy. Anolon Advanced offers an extra-sharp, generously sized 9-inch bread knife to neatly and evenly slice

all baked goods. The serrated blade smoothly cuts through even the most crusty bread exteriors without crushing the soft interior.

Presentation Takes the Cake The old adage that we eat with our eyes is especially true of desserts. Part of the joy of sweet treats is their visual appeal.

Choose beautifully designed and convenient oven-to-table stoneware pieces to bake and serve with panache. The new Rachael Ray Bubble 'n Brown Oval Bakers are made of nonporous stoneware that is oven-safe to 500 degrees. Designed with extra wide handles, the 1-quart, 1.5-quart and 3-quart oval bakers are perfect for serving apple crisp and pear cobbler hot from the oven.

The oven-to-table Paula Deen 9-inch Stoneware Pie Baker makes another beautiful addition to the holiday table. Ideal for baking and serving pecan pie, cranberry apple pie and other seasonal favorites, the new pie baker has the look and feel of hand-thrown pottery with a green glazed exterior enhanced with a unique swirl pattern.

Complementary Beverage Service Complete the holiday experience by pairing desserts with the prefect warm beverage.

Today's wide assortment of welldesigned French Press coffee makers and infusion-style glass teapots bring the art and science of brewing coffee and tea to the table.

For rich, smooth-tasting coffee, the Maximus French Press from BonJour offers a classic bistrostyle carafe design in Candy Apple Red that's perfect for holiday entertaining. The press's signa-

ture Flavor Lock system shuts down brewing with a simple twist of the lid knob to keep coffee at its optimum flavor. Additionally, a patented filtering lid helps eliminate sediments from being poured into cups for the smoothest coffee.

For tea lovers, invite your guests to watch delicate tea leaves unfurl and brew inside BonJour's Swirl Oval Teapot.

The new hand-blown glass infusion-style teapot with removable, translucent glass tea infusing basket, comes complete with sugar and creamer in a matching swirl pattern glass design.

Delight guests with a third beverage option that's sure to bring a smile to their face -- hot chocolate.

Today, hot chocolate can be as sophisticated and gourmet in stature as a glass of fine wine.

To make it easy and fun for everyone, BonJour offers its new Peppermint Swirl Hot Chocolate Pot. Rather than fuss with saucepans on the stove, pour milk inside the ceramic pot and heat in the microwave. Add the desired amount of chocolate, cover with splatter-proof lid and insert the battery-powered mixing unit to blend thoroughly. Within a few seconds, you're ready to serve lush, homemade hot chocolate, right from the sweetly designed, red and white peppermint swirl pot.

Take a look at these Web sites for more information on this comprehensive range of recommended equipment and tools for the holiday baker. For Anolon bakeware and cutlery: www.anolon.com; for Circulon cookware and bakeware: www.circulon. com; for the Paula Deen Signature Collection and Rachael Ray Collection, www.potsandpans.com; and for BonJour products, www.bonjourproducts.com.

Traditions & Holidays Flavors 29

This and Other Thanksgiving Food Safety Questions Turkey and stuffing: Are there two foods more synonymous with the Thanksgiving holiday?

According to the University of Illinois Extension, 97 percent of Americans enjoy turkey on Thanksgiving, with a total of 675 million pounds of the bird being eaten each year on that famed November Thursday. As one of the ideal turkey dressings, millions of pounds of stuffing is also likely enjoyed across America during Thanksgiving.

Turkey and stuffing can bring smiles to the faces of friends and family this holiday. However, if improperly prepared, they can also bring something else to the table -- food borne illnesses. That is why it is important to maintain safety when handling and preparing the Thanksgiving feast.

Should I stuff the turkey before cooking? One of the first safety concerns should be with regard to stuffing a raw turkey and then cooking the stuffing and turkey together in 30 Traditions & Holidays Flavors

the oven. Health officials advise against stuffing the turkey, primarily because salmonella and other microscopic pathogens may enter the stuffing from the raw juices of the turkey and then not be adequately eradicated during the cooking process. It is better to cook the stuffing and turkey separately. Once the turkey is nearly cooked through, the stuffing can be added to the bird's cavity and heated up so

that the flavors will meld and it makes for a traditional presentation. What is the best way to thaw a turkey? Turkeys come both fresh and frozen. A fresh turkey should be purchased no more than a day or two before it will be cooked. This is why many people opt for frozen turkeys, so that they can get the best deal and buy ahead. Frozen turkeys will need to be thawed before cooking. It is not safe to thaw a turkey on the counter-

top as it may promote the proliferation of harmful bacteria at room temperature. The United States Department of Agriculture (USDA) says that you can choose among three methods of thawing: in the refrigerator, in the microwave, or by submerging it in cold water. Depending upon the size of the turkey, it could take a day or more for the turkey to adequately thaw. How do I know the turkey is done?

Turkey should be cooked until the internal temperature reads a minimum of 165 F on a meat thermometer when the thickest part of the breast is checked. Baste the bird frequently to maintain moisture while cooking if you fear a dry bird. If you need to cook the turkey longer to achieve this internal temperature, consider tenting parts like the wings and breast which may burn or dry out with aluminum foil to redirect some of the oven heat. How do I handle leftovers?

It's easy to linger at a Thanksgiving table overflowing with food.

However, it is not a good idea to package up foods that have been left out for more than two hours. When satiated, wrap up gravies, stuffings, leftover turkey, and all the rest and put it in the refrigerator as soon as you can.

Do not leave "doggie bags" out for guests. You want them leaving with fond memories of the meal, not with leftovers that may cause food poisoning later on.

A

merica’s unsung dinner- www.riasbaixaswines.com. time heroes are invited Contest ends November 30, to test their skills in the fourth 2009. annual Rías Baixas Albariño Recipe Contest, a challenge that pairs amateur cooks’ original recipes with Albariño, a versatile, food-friendly white wine from Spain.

This year, contestants vie for a chance to mingle with Hollywood stars at the 36th Annual People’s Choice Awards®.

Grand Prize includes a trip to Los Angeles and tickets to Awards Show in 2010. Two runner-ups each receive a $250 Williams-Sonoma® gift card.

Pairing Tips When creating a recipe to pair with Albariño wine, keep these hints in mind: • Albariño wines have aromas of citrus, melon, honeysuckle, peach, pear, even mango and other tropical fruits.

• Albariño wines are very versatile and can be enjoyed much like Pinot Grigio or Riesling with a variety of fish and seafood.

• Albariño also pairs deliciously with chicken, lighter pork dishes and vegetable sides.

• Try Albariño wines with your favorite international cuisines, including Mexican, Chinese or Indian dishes.

Fire up your imagination and get cooking! Official rules and details can be found at 32 Traditions & Holidays Flavors

Spicy Thai Crab and Sweet Corn Fritters 2008 Grand Prize winning recipe by: Edwina Gadsby of Great

canned sweet corn kernels 1/2 cup thinly sliced green 3 large eggs, lightly onions 3 tablespoons fresh chopped beaten 1 tablespoon fish sauce or soy cilantro or Thai basil 1/2 cup all-purpose flour Canosauce la oil for frying 2 teaspoons chili garlic sauce Thai Chili Roasted Garlic Dip1 teaspoon fresh grated ginger ping Sauce or other favorite dipping sauce Falls, Mont.

In medium bowl combine eggs, fish or soy sauce, chili garlic sauce and ginger. Stir in crabmeat, corn, green onions and cilantro. Add flour; stir until ingredients are combined.

In 12-inch skillet over mediumhigh heat, heat 1/2-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove to paper towels to drain. Repeat with remaining batter.

Serve immediately with dipping sauce. Makes 6 appetizer or first-course servings.

Serve with a bottle of chilled RĂ­as Baixas AlbariĂąo wine.

6 ounces lump crabmeat, drained, flaked and picked over for cartilage 1 1/2 cups frozen (thawed) or Traditions & Holidays Flavors 33

Mix it up with Jenny

By Jenny Harper

ways make one. But sometimes I get the itch to mix things up a little bit and bring some new version to the table. And this year, I have just the thing. In addition to the family’s favorite pumpkin pie, I’m going to make a Pumpkin Toffee Cheesecake.

Not only will they get the traditional – and yummy – taste of pumpkin, but they’ll get it combined with little bits of toffee and a scrumptious caramel topping. This cheesecake is perfect throughout the holiday season – and I’m hoping it will become a new tradition that everyone asks for!

Tradition with a Twist 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.

Have you ever tried out a new dish during a holiday meal only to be met with comments like, “This is good, but I was looking forward to the usual stuffing,” or “Where’s the corn pudding we always have?”

Some dishes are such a part of family tradition that they simply must be made or the holiday just isn’t the same. Like pumpkin pie. Don’t get me wrong – I love pumpkin pie! And I will al34 Traditions & Holidays Flavors

Here are some tips to help your cheesecake turn out just right: • For optimal blending, make sure all your ingredients are at room temperature.

• Spray the bottom and sidesof your springform pan with nonstick cooking spray before adding the crumb crust. If you want to remove the cheesecake from the base for serving, cut a sheet of parchment paper to fit.

• To get pretty slices, use a large, sharp chef’s knife. Slice by cutting it straight through to the bottom – don’t use a sawing motion. Rinse the knife off in hot water, dry, then cut another slice. Another great cutting idea – use unwaxed dental floss.

Hold the ends of a long piece in both hands, then bring the floss straight down through the cheesecake.

You’ll find more pumpkin dessert and pie recipes – and a helpful cheesecake video – at www.

VeryBestBaking.com

1 container (8 ounces) sour cinnamon; beat well. Pour into crust. cream, at room temperature 2 tablespoons granulated sugar BAKE for 60 to 65 minutes or Crust 1/2 teaspoon vanilla extract 1 3/4 cups (about 14 to 16) Caramel ice cream topping until edge is set but center still moves slightly. Remove from shortbread cookies, crushed (optional) 1 tablespoon butter or margaoven; top with toffee candy pieces. rine, melted PREHEAT oven to 350° F. Pumpkin Toffee Cheesecake (Makes 16 servings)

Cheesecake 3 packages (8 ounces each) cream cheese, softened 1 1/4 cups packed brown sugar 1 can (15 ounces) Libby's 100% Pure Pumpkin 2/3 cup (1 5-fluid ounce can) Nestlé Carnation Evaporated Milk 2 large eggs 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1 cup (about 25 to 30) crushed toffee candies Topping

For Crust: COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

For Topping: COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

BAKE for 8 minutes. Cool completely in pan on wire rack.

Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

For Cheesecake: BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.

Traditions & Holidays Flavors 35

O

f the many things people look forward to come the holiday season, food is at or near the top of many people's list.

Beginning with Thanksgiving, the holiday season is the one time of year even the most health-conscious foodie allows for some leeway when it comes to daily diet.

For the especially ambitious party host, a truly memorable holiday party is one that acknowledges that love of holiday food but takes things one step further, offering guests more than the traditional holiday 36 Traditions & Holidays Flavors

fare. Perhaps no ethnic food strikes a stronger chord than Italian cuisine, which seems to be a homerun with everyone regardless of one's nationality.

Traditional Italian entrees always light up a guest's eyes.

But the entree isn't the only way hosts can give their holiday an Italian theme. Panettone, the traditional Italian sweet bread beloved across Italy, is now growing in popu-

larity in the United States as well, with domestic sales up 14 percent. For hosts hoping to give their holiday party an Italian theme from the first appetizing hors d'oeuvre to the final delectable dab of dessert, consider the following recipe

for "Panettone Sundae with Berries" courtesy of Bauducco, makers of America's most popular Italian sweet bread.

Panettone Sundae with Berries Serves 4 4 slices of Panettone 3/4 cup raspberries 3/4 cup strawberries 1/4 cup blueberries 1/4 cup blackberries S a l t free butter C o n f e c t i o n e r ' s sugar Vanilla ice cream I c e cubes In a blender, beat 1/2 cup of raspberries and 1/2 cup of strawberries with 2 tablespoons sugar. Add 8 ounce glass of ice cubes, a few cubes at a time, with the blender turned on.

Pour puree through a fine sieve and set aside. Cut the Panettone slices into mediumsized circles. In a skillet, add a tablespoon (one pat) of butter and brown the Panettone circles until crisp on both sides.

Remove from pan and sprinkle with confectioner's sugar. Place a little of the cold berry puree on a plate, then Panettone and a little of remaining raspberry, strawberries, blueberries and blackberries. Top with a scoop of vanilla ice-cream and serve at once.

Turkey Time: Entertaining the Little Ones

Sometimes, it’s the little turkeys - not the centerpiece feast – that can be tough to manage during Thanksgiving. By giving your younger guests something to do while the main course is being prepared, they will stay busy and feel like they have a role in the big day.

Switch up the typical pumpkin pie dessert and capture their attention by helping them exercise their imagination with these Turkey Cupcakes.

Using Betty Crocker SuperMoist Devil’s Food cake mix as the base, it’s easy to bake and prepare these cupcakes the day prior to the holiday. Then, on Thanksgiving, guests young and old can customize their turkey cupcakes with candy corn and frosting as feathers, feet and the beak.

After the cupcakes are decorated and ready to be enjoyed, encourage each child to make a hand turkey by tracing the outside of their hand onto a sheet of construction paper and writing one thing they are grateful for on every finger of the outline. Decorate with feathers, wiggly eyes and crayons. With these hand tracings serving as table decorations, ask each child to read aloud the list of things they are grateful for during dinner.

Turkey Cupcakes Prep Time: 30 min.

Total Time: 1 hour 45 min.

Makes: 24 cupcakes 1 box Betty Crocker SuperMoist Devil’s Food cake mix :Water, vegetable oil and eggs called for on cake mix box 2 containers (1 pound each) Betty Crocker Rich & Creamy milk chocolate frosting 1 tube (4.25 ounces) Betty Crocker white decorating icing 1 tube (0.68 ounces) Betty Crocker brown decorating gel Candy corn Chocolate candy sprinkles 1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.

2. Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.

3. To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.

High Altitude (3,500-6,500 ft): Follow high-altitude directions on cake mix box.

Traditions & Holidays Flavors 37

F

amily gatherings ... favorite holiday decorations ... the wonderful smells of baked goods — the holidays are full of familiar rituals and special memories.

Traditions are part of what make the season so enjoyable.

For many, this time of year means baking family favorites — how many times do people ask you to make Grandma’s bread pudding or your special cookies?

The holidays wouldn’t be the same without them.

Pumpkin treats are perfect for holiday baking. The mellow, sweet flavor blends beautifully with spices, citrus and nuts. Pumpkin is a versatile and delicious addition to any holiday tradition.

For more ways to make baking with pumpkin a tradition in your home, visit VeryBestBaking.com.

Homemade Holidays

Stir up some good old-fashioned holiday cheer by giving your homemade baked goods as gifts. Wrap up your cookies in an inexpensive holiday tin and tie a pretty

38 Traditions & Holidays Flavors

ribbon around it. A handmade gift tag is a nice finishing touch for your homemade gift from the heart.

Mini Pumpkin Whoopie Pies

Makes 3 dozen Cookies 2 cups all-purpose flour

1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup (1 stick) butter, softened 1 1/4 cups granulated sugar 2large eggs, at room temperature, lightly beaten 1 cup Libby’s 100% Pure Pumpkin

1 1/2 cups powdered sugar For Cookies: PREHEAT oven to 350°F. Lightly grease or line four baking sheets with parchment paper.

COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition.

Add pumpkin and vanilla extract; beat until smooth.

Stir in flour m i x t u r e until combined. Drop by heaping measuring teaspoons onto prepared baking sheets.

(A total of 72 cookies are needed for the recipe.)

BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

1 teaspoon vanilla extract For Cream Cheese Filling: Cream Cheese Filling BEAT cream cheese, butter and 4 ounces cream cheese, at room vanilla extract in small mixer temperature bowl on medium speed until 6 tablespoons butter, softened fluffy. Gradually beat in pow1/2 teaspoon vanilla extract dered sugar until light and fluffy.

SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Old-Fashioned Pumpkin Cookies

Soft

Makes 3 dozen 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup butter (1 stick), softened 1 cup Libby’s 100% Pure Pumpkin 1 large egg 1 teaspoon vanilla extract Glaze (recipe follows) PREHEAT oven to 350°F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.

Beat sugar and butter in large mixer bowl until well blended.

Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Drizzle Glaze over cookies.

For Glaze: COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Traditions & Holidays Flavors 39

baking soda and salt in medium Pumpkin-Oatmeal Raisin bowl. Beat butter, brown sugar and granulated sugar in large Cookies mixer bowl until light and fluffy.

Makes 4 dozen Add pumpkin, egg and vanilla 2 cups all-purpose flour 1 1/3 cups quick or old-fashioned extract; mix well. Add flour mixture; mix well. Stir in nuts and oats raisins. Drop by rounded table2 teaspoons pumpkin pie spice spoons onto prepared baking 1 teaspoon baking soda sheets.

1/2 teaspoon salt 1 cup (2 sticks) butter or marga- BAKE for 14 to 16 minutes or until cookies are lightly browned rine, softened and set in centers. Cool on bak1 cup packed brown sugar ing sheets for 2 minutes; remove 1 cup granulated sugar 1 cup Libby’s 100% Pure Pump- to wire racks to cool completely. kin 1 large egg Pumpkin Bread Pudding 1 teaspoon vanilla extract 3/4 cup chopped walnuts With Brown Sugar-Yogurt 3/4 cup raisins Sauce PREHEAT oven to 350°F. Lightly Makes 15 servings grease baking sheets.

12 slices cracked or whole-wheat COMBINE flour, oats, pie spice, 40 Traditions & Holidays Flavors

bread, cut into cubes (12 cups) 1 cup sweetened dried cranberries, chopped 2 cans (12 fluid ounces each) Nestlé Carnation Evaporated Lowfat 2% Milk 1 can (15 ounces) Libby’s 100% Pure Pumpkin 1 cup refrigerated egg substitute or 4 large eggs, slightly beaten 1 cup packed brown sugar 1 teaspoon vanilla extract 2 teaspoons pumpkin pie spice 1/4 teaspoon salt Brown Sugar-Yogurt Sauce (recipe follows) For Bread Pudding: PREHEAT oven to 350°F. Grease 13 x 9-inch baking dish.

COMBINE bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.

BAKE for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce.

For Brown Sugar-Yogurt Sauce: COMBINE 2 containers (6 ounces each) or 1 1/2 cups nonfat plain yogurt

and 3 tablespoons packed brown sugar in small bowl.

A Not-So-Naughty Holiday Pumpkin Pie Nothing says tradition quite like baking a pumpkin pie. For 80 years, the Libby’s Famous Pumpkin Pie — with the recipe on every can — has been a seasonal favorite. To see how its nutritionals compare to other holiday pies, visit VeryBestBaking. com/LibbysCompare.

(caption) From left: Mini Pumpkin Whoopie Pies, Old-Fashioned Soft Pumpkin Cookies and Pumpkin-Oatmeal Raisin Cookies

Traditions & Holidays Flavors 41

A La Carte

Selection of Restaurants Menus

The Basil Garden The Pasty Chef La Mar Sharp Cookie Latin Latte Pastry Chef Riviera Restaurant

42 A La Carte

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 A La Carte 43

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 44 A La Carte

$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 D). Rajas con queso SABADO Y DOMUNGO Min. 20 E). Ensalada de nopalitos ordenes F). Mole DELIVERY SERVICE G). Cochinita pibil $25.00 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 A La Carte 45

46 A La Carte

A La Carte 47

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.

48 Fall Flavor

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.

Fall Flavor 49

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 50 Fall Flavor

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

Caribbeann Colada Creamy Raspberry Banana Short/Small Grande/Large 2.99 3.99

Tall/Medium 3.49

Short/Small Tall/Medium Grande/Large 2.99 4.25

3.49

Breakfast Croissants and Quiche Ham and Egg Bacon and Egg 3.99 Quiche Slice 3.99 Fruit cup combo with, 3.49

(served hot or iced)

3.99

Caffeâ&#x20AC;&#x2122; White Mocha 3.49 3.99

Short/Small Tall/Medium Grande/Large Coffee of the Week 1.69 1.89

1.49

Espresso 2.09

1.59

2.99

Frozen Blended Coffee __________________ Frozen Coffee

2.29 2.09

3.79

Cappuccino 3.09

3.59

Cheese and Spinach Green Chile and Cheese

Frozen White Mocha

2.89

Latin Latte 3.29

Whole Quiche 14.99

Ham and Spinach

Frozen Mocha Cream Latin Americano 2.49

small coffe/orange juice 1.99

2.79

Frozen Dulce de Leche

Mexican Sausage and Onions Orders for whole Quiche require twenty four hour notice.

2.59 Cooladas ___________________

Vanilla Latte 3.29

2.79 Pure Strawberry

3.79

Caramel Macchiato 3.29 3.79

2.79

Mango Four Berry Burst

Caffeâ&#x20AC;&#x2122; Mocha

2.99

Latin Latte 4712 Woodrow Bean Dr Ste B El Paso, TX 79924 United States alt: 915 755-2331 Fall Flavor 51