a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
T A S T E of StMU Apple Crumble
Just one touch of ice cream will com plete the dessert Look inside for more details
Appl e Crumble & Vanilla Ice Crea m: Volume 7, Number 1, Fall 2013
Six easy steps to a dessert in paradise
es p ci re LL s 4 A ep st 6
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contents contents contents
08
German Chocolate Cake
10
Tiramitsu Cake
12
Watermelon Cake
14
Peanut Butter Blossom Cookies
16
Strawberry Cheesecake Pie
Learn how to make America's favorite dessert in six easy steps. Amy Salgado shows you how. Story and photos by Sara Flores.
Learn how Chef Rachel Grahmann makes her irresistible German Chocolate Cake, and read about how she enjoys making it as much as she does eating it.
Chef Hughes explains how she makes her famous Tiramitsu Cake for her mother, and how a small gesture can go a long way.
After seeing the world and traveling, Chef Quesada gives directions on how to make her simple American Watermelon Cake.
Chef Robles describes how to make her Peanut Butter Blossom Cookies,a recipe from her grandmother, and how she makes them for her friends and family.
Read about how Chef Patterson created his Strawberry Cheesecake Pie to surprise his girlfriend on her birthday.
ke te Ca a l co ho
Straw be r
ry
Ger ma n
Pie
cake eese h C
C
ream C Ice
Apple Ctumble & V an ill a
05
Exclusive: Apple Crumble & Vanilla Ice Cream
Table of Contents
04
Editor's Note
Read about the editor and why she loves deign and photography. Learn about what went into making the magazine, and who inspired her.
fall 2013
taste of stmu
03
editor editor
editor
Editor's Letter
A
s a child, while other children
within five minutes. It’s no lie
were
from
that most people like things
lemonade stands I would always be
that are quick and easy—
taking cake or dessert orders from
two things you can find
family friends.
when making my specialty
making
money
The holidays were always busy for me as I isolated myself in the kitchen
dessert, Apple Crumble & Vanilla Ice Cream.
full of flour, but I have always loved
Along, with my enjoyment
to bake. It’s a hobby that my mother
to bake, I also enjoy design and
and I share, and a way that my entire
photography. Because of my passion
family can bond.
or theses two art forms, and the fact
couldn’t
I’ve never had a sweet tooth, but
that I am on the student newspaper
design the simplest things, but I slowly
I love being able to bake for family
staff I was able to take graphic design
realized that designing is a process
and friend.
as a sophomore, giving me more
and patience is essential. I accepted
time to apply what I learn before
the fact that I would get better
I graduate.
with time, and I noticed my growth
Not to sound cheesy or cliché, but I truly enjoy giving as oppose to
that I
receiving. In high school, I would
I am so thankful for this class, it gives
consider baking as my side job, as I
me everything and more that I need
Brother Dennis has truly been such
grew older people were more willing
going into a media realted career. I
a blessing during my time here at St.
to place cake orders with a 17-year-
feel that this class will contribute to
Mary’s. and during my time in Graphic
old rather than a nine year-old
my goal of eventually becoming
Design. It is comforting to know that I
little girl.
the layout and design editor for
have a father figure away from home.
The Rattler.
My famiy has also helped to keep me
During the holidays and the super bowl, I would make hundreds of
At the beginning of the semester I did
dollars. It was always a win-win
get frustrated
a lot and
situation—doing something I enjoy and making money for it. Now in college, I’m not going to lie; my roommates and I always have late night desserts. This specific dessert is one of our favorites, because we
can
walk
down the hall to the kitchen in and
the
dorm
make
throughout the course.
sane throughout my semester, I know that they are always a phone call away whenever I need them.
TASTE OF StMU EDITOR
Sara E. Flores
cravings for snacks or
04
felt
STAFF WRITERS Adriana Avila Travis Bowles Julia Pullin Alex Eakins
I don't want to keep you from
ADVISER
Brother Dennis Bautista, S.M., Ph. D.
DISCLAIMER
looking over, and hopefully enjoying, my hard work, so please take a dive
Taste of StMU isn't a real magazine; it is a class project for EA 4362 Graphics. Questions and reprint information, contact Sara Flores, email: sflores26@mail. stmarytx.edu. 1 Camino Santa maria, St. Mary's University, San Antonio, TX 78228
into probably the girliest I
project
have
ever
designed.
Sara E. Flores
it
taste of stmu
fall 2013
taste of stmu
chef
chef
chef
Photo by Sara Flores
Apple Crumble & Vanilla Ice Cream
Chef Amy Salgado makes her world renowned apple crumble and vanilla ice cream dish. Salgado loves posing for the camera almost as much as she loves to bake.
It Comes Easy Because It Runs in the Family ways that I bond with my little
background, Salgado is used
sister. I always take study breaks
to throwing in a lot of spices
and
things
and extracts to give her dishes
at random times. It always
a flavorful taste. Barbecue is
helps that there’s a delicious
Salgado’s
outcome at the end,” Salgado
type of food, but it never beats
says.
her
Born and raised in Houston,
crumble with vanilla ice cream.
Salgado has been exposed to
“I chose to do this recipe
many culturally-diverse types
because
of food, not only because
apple crumble. It’s easy to
of
but
make and it’s delicious. I like
my Salgado, sophomore
also because her father is a
to bake things that aren’t time
software
professional chef.
consuming because then they
Chef Amy Salgado, daughter of a chef, spends her spare time learning cooking and baking techniques.
A
engineering
bake
the
random
demographics,
dad
makes
favorite
dessert,
it’s
easy,
favorite apple
breezy,
major, loves to bake in her
“My
best
become stressful. It’s a quick
spare time and uses baking
food ever; he is so patient
fix for a sweet tooth,” Salgado
as a stress-reliever. She is not
and delicate with his recipes.
says.
a fan of cooking but would
The outcome of his cooking is
Apple crumble is Salgado’s
rather bake because she says
always right on point. My dad
favorite dessert at any time of
it is less pressure and she has a
never reveals his secrets, but I
the year. She’s always more
sweet tooth.
always get to be his taste tester
excited to eat it than bake
“I love to bake because it
in the kitchen,” Salgado says.
it, allowing her to have her
calms me, it’s one of the main
Because
dessert and eat it too.
of
the
absolute
her
Hispanic
Sara Flores taste of stmu
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05
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Apple Crumble & Vanilla Ice Cream
The most satisfying five minute dessert
Ingredients • 2 Apples
Photos by Sara Flores
• 1/4 cup olive or canola oil
Above are all of the ingredients that Chef Salgado uses to make her Apple Crumble and Vanilla Ice Cream dish.
06
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fall 2013
• 1 stick (8 tablespoons) unsalted cold butter, melted •8 tablespoons light brown sugar
• 1 teaspoon ground cinnamon • 1/2 cup granola • 2 scoops of Vanilla ice cream • Prepared caramel sauce, heated
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01
Heat the grill. Then, place apples in a medium bowl and toss with the oil. Next, Place the apples on the grill, cut-side down.
04
In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola.
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03
02
Flip the apples over and continue to grill until nicely browned. Remove from the grill and allow to cool briefly.
05
06
Place 2 large scoop of ice cream into a bowl. Top with the apple mixture, place apples on ice cream first.
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Place the apple wedges into a bowl and toss with 1/2 tsp of cinnamon, 4 tbsp of brown sugar and 1/2 stick melted butter.
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Heat caramel and slowly drizzle caramel over finished dish. Dish serves approximately 2 to 3 people
07
chef
chef
chef
German Chocolate Cake
Chef Rachel Grahmann shares secrets about her widely talked about German Chocolate Cake. The cake has many layers and a homemade recipe for the icing.
Photos by Adriana Avila
German Chocolate Cake
Chef ’s Sweet Tooth Motivates Baking Growing up with healthy eating habits doesn’t stop Chef Grahmann from baking her dessersts.
limited
so
she
started
Despite that discovery,
learning to make some of her
G r a h m a n n
own.
continues
“Most people have a sweet
hold German
essert is often identified as
tooth; I have a mouth full of sweet
Chocolate
the best part of every meal,
teeth. I love dessert. Cookies,
Cake
Chinese
cake, anything thing with sugar,”
favorite and
food will always hold a special
Grahmann says. One father’s
it
place in Rachel Grahmann’s
day, Grahmann put her cooking
first and only
heart, nothing will ever come
skills and sweet tooth to use and
choice of recipe
close to her love of sweets,
made her father his favorite cake,
to share. “It’s a lot of
specifically homemade German
German Chocolate. It quickly
fun to create something
Chocolate Cake. While cooking
became a shared favorite and,
you can also enjoy so much.
is
assuming
dessert’s
It is fun, comforting, and once
always loved to do, her true
name that it was German, she
you learn, fast food and store
passion lays photography and
felt a strong heritage connection.
bought never tastes as good.
graphic design. A senior English-
“It’s not really from Germany. The
Grahmann offers a few tips for
Communication Arts major from
guy who invented this specific
baking this sweet treat at home:
Victoria, Texas, Grahmann plans
chocolate bar for baking in
“Take your time, and make a big
to graduate December 2014 and
1852, - same year St. Mary’s
mess, but only if someone else
pursue a job in either graphic
was founded- was named Sam
is there to clean it up. Did you
design or photography.
German and the first person to
know German chocolate bars
child,
come up with the recipe was a
are measured so that you use the
followed
homemaker in Dallas in the 1950s.
whole bar? Yeah, neither did.”
healthy eating habits; sweets
I feel cheated,” Grahmann notes.
D
while
comfort
something
When
she
Grahmann’s
08
were
and
Grahmann
was family
a
has
from
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the
fall 2013
as
was
to
a her
Adriana Avila
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German Chocolate Cake
Photos by Adriana Avila
Ingredients
Above are all of the indgredients that Chef Grahmann uses to make her German Chocolate Cake.
01 Grease and flour 3-9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 oz chocolate until melted.
04 Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. Pour into 3 - 9 inch pans.
For the cake: •½ c water •4 (1-oz) squares German sweet chocolate •1 c butter, softened •2 c white sugar •4 egg yolks •1 tsp vanilla extract •1 c buttermilk •2 ½ c cake flour •1 tsp baking soda •½ tsp salt •4 egg whites For the icing/filling: •1 c white sugar •1 c evaporated milk •½ c butter •3 egg yolks, beaten •2 1/3 c flaked coconut •1 c chopped pecans
02
03
Remove from heat and allow cooling. In a large bowl, cream 1-c butter and 2 c sugar until light and fluffy. Beat in 4 egg yolks one at a time.
05
06
Bake in oven for 30 minutes, or until a toothpick in the center of the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack.
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Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.
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In a saucepan mix 1 c sugar, evaporated milk, ½ c butter, and 3 egg yolks. Cook over low heat. Stir coconut, pecans and vanilla. Spread the filling on top of cake.
09
chef
chef
chef
Chef Jessica Hughes makes her infamous Tiramitssu Cake. Hughes loves to bake and stresses that this dessert can make for the perfect mother's day gift.
Photos by Travis Bowles
Tiramitsu Cake
Baking Inspires Chef ’s Artwork Creations Chef Hughes uses her Tiramitsu cake recipe to bake for her mother on Mother's Day.
cake
was
dedicate herself to her painting
because
after graduating, but she’s also
mom’s
chosen
of
her
affinity
exploring marketing, marketing
for chocolate
essica Hughes, a senior at
research, or business consulting
and because
St. Mary’s University, shares
as a career.
it wasn’t too
J
a sweet tiramitsu cake recipe
While not busy with her
sweet.
that holds special memories of
studies, internship, and multiple
The
her mother.
clubs, she enjoys baking for
was
herself,
success, and her
Hughes is an Entrepreneurial
friends
and
family.
cake
a
huge
Studies major, with aspirations
She says the thing that draws
mother loved it. “She
of both painting and working in
her to baking is that “it’s sort
liked it a lot, even though I
marketing or business consulting.
of the same concept that
didn’t make it right the first time,
She is a work-study employee
draws me into my artwork: the
and has asked me to bake one
for The Rattler, a position she’s
idea of creating and sharing
for her again,” she says. Jessica
held for over a year. Previously
something.”
recommends making sure the
she worked in the A.A.C.C.,
Hughes started baking when
and also worked at the Prague
she was a senior in high school.
and being very careful with
Zaragoza Recreation Center for
“I started with cookies because
the baking powder and baking
an internship last summer.
butter
is
room
temperature
they were simple,” she says. This
soda. “They’re very easy to
Mary’s
particular recipe was originally
accidentally switch around and
because of the small classes
made for her mom on Mother’s
then the cake could come out
saying “I get distracted easily
Day. “I’ve always tried to make
funny,” she says.
in larger classes, so this is a
a cake for my mom for Mother’s
better learning environment for
Day,” she says. The tiramitsu
She
10
me.” Ideally, Hughes wants to
enjoys
St.
taste of stmu
fall 2013
Travis Bowles
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Tiramitsu Cake
Photos by Travis Bowles
Ingredients
Above are all of the indgredients that Chef Hughes uses to make her Tiramitsu Cake.
01 Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans.
04 Add tsugar and beat. Add the eggs one by one, and then the yolk .Beat in the vanilla.
For the cake layers: •2 cups cake flour •2 teaspoons baking powder •1/8 teaspoon baking soda •1/4 teaspoon salt •1 1/4 sticks unsalted butter •1 cup sugar •3 large eggs •1 large egg yolk •1 1/2 teaspoons pure vanilla extract •3/4 cup buttermilk For the espresso extract: •2 tablespoons instant espresso powder •2 tablespoons boiling water For the espresso syrup: •1/2 cup water •1/3 cup sugar •1 tablespoon amaretto or brandy
02
03
Dust with flour, and line the bottoms of the pans with parchment or wax paper.
06
05 Add 1/3 of the dry ingredients. Then mix in ½ of buttermilk. Repeat process until all dry ingredients are mixed.
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Shift together the cake flour, baking powder, baking soda and salt. Beat the butter until soft and creamy.
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Scrape down the sides of the bowl as needed and mix only until the ingredients disappear.
11
chef
chef
chef
Chef Beatriz Quesada, a St. Mary's alumna, makes her favorite cake out of nothing but fruit, making this the perfect dessert to eat on a hot summer day.
Photos by Jessica Valles
Watermelon Cake
Traveling Chef loves Big City Desserts After traveling to many different locations all over the world, Chef Quesada became inspired to bake desserts outside the box.
S
t.
Mary’s
alum,
Beatriz
New York University. “New York
The recipe she
was a little too much for me, but
decided to make
I think I’ll like Miami better.” She
is
plans on getting her doctorate
but
in
Although
physical
therapy
at
Miami University.
is
anything spicy. big
it and
Quesada, graduated May
Before New York, Betty
surprising, like
2013 with a bachelor’s degree
did a study abroad program
all the cities
in exercise and sports science.
in London, and before that
Quesada
“I’ve always enjoyed the small
she studied at St. Mary’s sister
called home.
community feeling and the
school, Chaminade University in
Marianist values here at St.
Honolulu Hawaii.
Mary’s.” Says Betty as she takes a watermelon half her size out
has
With
a
big
weekend ahead of her
“London was great, I ate a lot of tuna sandwiches!”
and the summer coming to an end, Quesada decided last
summer
about how expensive it was to
favorite-watermelon.
“We’re
live in the city, but she did not
celebrating my friends birthday
“But I also have always
mind because tuna happens
this weekend, so I want to
loved big cities!” Says Quesada
to be one of her favorite foods.
make her a special cake.”
who just moved back to San
Quesada is originally from yet
Says Quesada as she starts
Antonio from New York City
another big city, Mexico City,
nonchalantly carving a cake
where she was attending the
suffice to say she eats a lot of
out of the melon like the
physical therapy program at
spicy food.
recipe describes.
of the fridge at the apartment she
shares
with
her
two
younger brothers.
Jokes Quesada as she talks
to
enjoy
one
Jessica Valles 12
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fall 2013
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Watermelon Cake Ingredients
Photos by Jessica Valles
Ingredients •One large watermelon •A container of whipped cream •One bag of bakers shredded coconut •One kiwi •A few black berries and raspberries
Above are all of the ingredients that Chef Quesada uses to make her Watermelon Cake.
01 Make sure all the ingredients are cool so they are easier to work with.This is important so everything sticks together nicely without being runny.
04 Using the larger slice cut from the ends of the melon, cut out a third tier by inserting a glass into the left over melon.
02
03
Slice the top and bottom of the watermelon so that it has two flat sides. Make one of the slices larger than the other.
05
06
Carefully pull the cylinder out and place it on top of the second tier with toothpicks. Coat the whipped cream with it. Pat dry the cake.
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Carve the remaining skin off leaving as much melon as possible. Shape out a second tier by cutting from the topsides of the melon.
fall 2013
Cover it with whipped cream. Brown the coconut in the oven for fifteen minutes and decorate the cake with kiwi and berries.
13
chef
chef
chef
Photos by Julia Pullin
Peanut Butter Blossom Cookies
Chef Yesenia Robles loves making her peanut butter blossom cookies to tease a close friend that's out of town for college by letting him know that he's missing out.
A recipe near and dear to the heart Chef Robles uses the baking techniques that her grandmother taught her as a child.
of joining the FBI.
T
liked
the
family
and
for her friends and
community environment on this
family, whether
small campus,” Robles says, “I
it is cookies,
he warm kitchen fills with
also like that we’re based on
cakes,
a
service and that there’s always
meals.
chocolate-kissed
smell
as cooling cookies rest on a plate.
For Yesenia Robles, a
someone around to help you.” Her favorite recipe, Peanut
or
“What’s funny
is
Justice
Butter Blossoms, holds a special
that
major at St. Mary’s University,
connection for her, her family
don’t like sweet
this setting is a familiar one.
and friends. “I used to make
things,” she states
“I love to cook. It’s something
these cookies with my mom.
“but it’s a lot of fun seeing
I learned from my grandma
My best friend loves them and
people’s faces when they eat
when
and
I make them for his birthday all
something I made. It’s a feeling
cooking reminds me of her,” she
the time instead of a cake,”
of satisfaction.”
says, pressing her thumb into
Robles reflects.
the caramel colored cookie,
she takes a picture of the
university
forming a crater for a chocolate
finished cookies, saying “He left
by the delicious smell in the
kiss to rest inside.
me to go to A&M University this
kitchen, agreed as they eagerly
year so I’m showing him what
volunteered to try the cookies.
intending to go to law school,
he’s missing.”
Their
maybe graduate school, and
Robles
sophomore
I
Criminal
was
younger
Robles came to St. Mary’s
14
“I
She cooks all the time
also
With a laugh,
likes
to
eat
plans to become a lawyer when
spaghetti, mashed potatoes,
she graduates, with a possibility
green beans, and chalupas.
taste of stmu
I
really
The forming crowd of hungry students,
happy
faces
enticed
as
they
devoured the cookies were enough affirmation.
fall 2013
Julia Pullin
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Peanut Butter Blossom Cookies
Photos by Julia Pullin
Ingredients •48 Hershey Kisses brand milk chocolates •½ cup shortening •¾ cup peanut butter •1/3 cup granulated sugar •1/3 cup packed light brown sugar •1 egg •2 tablespoons milk •1 teaspoon vanilla extract •1 ½ cups all-purpose flour •1 teaspoon baking soda •½ teaspoon salt
Above are all of the ingredients that Chef Robles uses to make her Peanut Butter Blossom Cookies.
01 Heat oven to 375 degrees Fahrenheit and remove the wrappers from the chocolates. Beat the shortening and peanut butter in a large bowl.
04 Place on an ungreased cookie sheet and press thumb in the center of the cookie. Bake them for 8-10 minutes.
02
03
Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy. Next, add egg, milk, and vanilla; beat very well.
05
06
Immediately press a chocolate in the center of each cookie (the cookie will crack around the edges).
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Stir together flour, baking soda and salt; beat into the peanut butter mixture. Shape dough into 1-inch balls.
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Remove them from the cookie sheet and let them cool. Serves about 25 cookies.
15
chef
chef
chef
Photos by Alex Eakins
Strawberry Cheesecake Pie
Chef Patterson prepares his famous Strawberry Cheesecake Pie with an immense amount of focus. He first made for his girlfriend on her birthday as a surprise.
Chef lures girlfriends with flavorful dessert Chef Patterson combined the meal waiting for him at the table. two main ingredients for this “Growing up, my family dessert because his girlfriend didn’t have all the money in the couldn't get enough of both.
when he’s feeling passionate
or
world. But the important things
adventurous,
arie Antoinette’s famous
were there, especially food,”
he
dictum,
Patterson says.
b a k i n g .
M
“let
them
eat
enjoys
cake,” no longer defines the fine
Patterson holds an associates
line between the rich and the
degree in biology from Del Mar
occasion
poor. Today, a rich cake makes
College in Corpus Christi. He was
prompted him
an affordable special occasion
inspired to be a surgeon when
to try out a recipe
of any meal for any person of
he transferred to St. Mary’s,
for
any class.
however, he changed his major
topped cheesecake.
Senior
computer
One
such
a
strawberry-
science
to computer science because
“I’ve
major and at-home chef Justin
his teachers encouraged him
before,
Patterson might not have learned
and he was unhappy with the
blueberries
to bake delicious cakes if costs
biology program.
Patterson
baked but
cheesecake
I’ve as
says.
only
a
used
topping,”
“This
recipe
barred him from doing so. His go-
“I love the teachers at St.
was designed for my girlfriend.
to recipe is a hearty cheesecake
Mary’s,” Patterson says. “I just feel
Cooking it was a timely decision,
with a touch of passion.
like the business program is too
I wanted to make her birthday
privileged and other programs
special. She loves cheesecake
suffer from that.”
and strawberries, so I put two
Patterson
comes
from
a
rich tradition of home-cooked,
16
hours to cook. But,
southern meals. He describes the
Working with his hands is what
and two together and decided
fact that, even though his family
interests Patterson in cooking.
strawberry cheesecake would
did not have a vast disposable
His signature dish is a recipe for
be perfect”
income, he always had a warm
ragu spaghetti that takes four
taste of stmu
fall 2013
Alex Eakins
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Strawberry Cheesecake Pie
Photo by Alex Eakins
Ingredients •9-inch graham cracker piecrust •8-oz package of cream cheese •1 cup strawberry yogurt (not non-fat) •2/3 cup of sugar •2 eggs •1 teaspoon of vanilla extract •1 tablespoon of corn starch •2 tablespoons melted butter or vegetable oil •Strawberry Topping •1-pint strawberries, chopped •1/3 cup of sugar
Above are all of the indgredients that Chef Patterson uses to make his Strawberry Cheesecake Pie.
01 Beat in ingredients: pie gram cracker pie crust, package of cream cheese, strawberry yogurt sugar, eggs, vanilla extract, corn starch. Use strawberry yogurt for the extra strawberry punch.
04 While the cake is cooking, prepare the strawberry topping. Chop about 15 strawberries in halves or fourths. Then, get a third of a cup of sugar.
02
03
Be careful not to overbeat the ingredients because the cake will be less creamy and rich if overbeaten until air pockets appear. Make sure the ingredients are well mixed though.
05
06
Put them in a pot and bring the juices to a boil. To make it a sauce, first mash the strawberries. Blend them after the strawberries come to a boil in the pot.
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Bake the cake for 30 minutes. The edges of the crust will brown. The best way to tell if the cake is done is that the center will jiggle when shaken, margins should remain still.
fall 2013
Remove the cake from the over when it’s done. Then let sit. Cool and add strawberry sauce. Best served chilled.
17
Tri Sigma
Epsilon Iota Chapter
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