Traditions & Holiday Flavors

11 2009

04Virtual Magazine

November 2009

El Paso Culinary Virtual Magazine

Be Gentle with The Planet ... Go Green

Traditions & Holidays Flavors

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Traditions & Holidays Flavors 3

Traditions & Holidays Flavors Editorial 4

Tips to Make Hosting Thang Giving Less

Stressful 6

Morning Glories 8

Easy Entertaining 12

Classic Cranberry Souce 16

RSpReady Home for Holi-

day Guests 18ecial SReTake 5 20

ectionA Thankgiving Dish

for Vegetarian Guests 24

Tis the Season to

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

Sweet Traditions 40

A La Carte42

The Basil Garden Menu 43

The Pastry chef 47

La Mar Restaurant 49

sharp Cooky 51

LaTin LaTTe pasTry CaFFe 52

CONTENT

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4 Editorial

Although Thanksgiving might seem like most Amer-ican traditions, chances are, the United States indirectly owes one of their most be-loved traditions to the coun-try’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 fa-vorite 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 eat-ing turkey on Thanksgiving might seem as American as apple pie, this theory sug-gests it’s actually deeply rooted in English history.With that in mind, we

By Gilbert Velez

Editorial 5

We 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 in-stead to enjoy and wonder. Thru nature we get our foods and nu-trition. So we should respect our mother earth, because without her, we will have no future vision.

Publisher & Editor Isabel Delgadillo

Assistant EditorGilbert Velez

CPALinda Medlock

Legal AdvisorDavid Kern PC

ContributorsJessica Murillo

Advertising

A Easycomputing LLC915 881 7488

now move to the modern Thanksgiving. Like in the past, Thanksgiving today has the same meaning, but, because of the moderniza-tion of transportation and the migration, Thanksgiving is celebrated with less fami-lies 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 hap-pier 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, par-ties, food, drinks, traditions, beliefs, family gatherings, friends and at the end, a New Year. Yes! Thanksgiv-ing starts to open up the door to a fun fill closing of the old year and into a new one. So enjoy yourself and remem-ber, “whatever happened last year should be history”.

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Thanksgiving dinner hosts often face a daunting task.

In a season that's already busy enough, hosts must find time to prepare a delicious meal for friends and family.

Whether it's a big guest list or a smaller affair, the pres-sure to provide a memorable holiday meal can prove over-whelming at times. Howev-er, there are ways to ensure everyone has a good Tur-key Day, especially the host.

Stock Up on Supplies Sup-plies can make all the differ-ence when it comes to reducing stress on Thanksgiving. You should have enough flatware, china, glasses, serving dishes, serving spoons, oven mitts and knives for slicing, chop-ping and carving. You'll want to heat more than one item at a time, so you should have ad-equate oven racks, too. Do an inventory of your cookware a few weeks before the big day and purchase anything you are missing so you aren't scram-bling when the holiday arrives.

Party-rental stores have items that caterers use, in-cluding chafing dishes and big bowls, and hosts can also rent chairs, tables, tablecloths and dishes for the evening from them. Assess the Space You Have Available The amount of kitchen and dining space can play a role in the menu. Most notably, the menu should be compatible with the available space. Look at your fridge, freezer and counter space. If you want to display dinner items or serve an array of des-serts, make sure you have the space to spread them out and transfer onto plates.

Write Out the Menu While the Thanksgiving dinner menu is a tradition most families don't stray from, it still helps to write out exactly what will be served. Make a list of ingredients for all dishes, and determine if you have enough sugar, spices, flour, etc. Buy your ingredients in advance so you aren't short on any items when you need them most. Empty the Refrig-erator As the big day draws nearer and nearer, you'll want to clear as mush space as you in the refrigerator. Consider buy-ing a miniature refrigerator or cooler to stash excess food, or store foods you won't be eating on Thanksgiving in the refrig-erator or cooler in the garage.

Ask For or Hire a Helping Hand There's no shame in asking for help or enlisting the services of a local caterer to help the meal go smoothly. In addition, pur-chase prepared foods so you don't have to make everything from scratch. If you want the homemade touch without the hassle, consider asking guests to bring a plate or side. This can help reduce the amount of post-meal cleaning as well.

Do Prep Work in Advance Many foods can be frozen if prepared in advance. At the very least, prep work like chop-ping, cutting and slicing can be done in advance. Sides can be prepared and frozen in the days leading up to the big day, so all it takes on Thanksgiv-ing is placing them in the oven.

Make a calendar of what will be made when. That way everything will get done in a timely manner, and you won't stress on the big day.

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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 bor-ing breakfast routine. Avocados originated in Mexico and over centuries growers have per-fected their cultivation. Mexican avocados (the Hass variety) are ripe when their pebbly skin turns dark and yields to gentle pres-sure. 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. Pota-toes cost just pennies a pound, and keep extremely well when stored in a cool, dark place with adequate humidity and ventila-tion.

What’s for breakfast, once you’re stocked up? Here are some ideas guaran-teed to get your morning off to a delicious start.

Putting the sizzle back in break-fastTry some fast, treat-yourself-right 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.

Got a case of the break-fast blahs? Cure it

with a hot breakfast bursting with big flavors. Any day is off to a good start with a delicious avocado-ba-con pita sandwich or crisply browned potatoes, folded into a frittata. What’s more, you’re doing yourself a fa-vor when you take time for a nutrient-packed breakfast rather than grabbing some-thing sugary — or, even worse, skipping the meal al-together. Studies show that eating breakfast not only leads to higher energy lev-els 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

—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 sea-son with salt and pepper. —Make a tasty burrito filled with homemade hash brown pota-toes, avocado, ham and shred-ded 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 to-matoes.

Avocado and Potato Hash Sauté a skilletful of potatoes, on-ions and bell pepper, and finish with avocados, ham and a fried-egg 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 tea-spoon salt 1/4 tea-spoon dried thyme Hot p e p p e r sauce, to taste 2 fully rip-ened avo-cados from M e x i c o , halved, pit-ted, peeled and cubed 1/2 cup ham cut into strips

4 large eggsPrick 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, 8 g fiber

Potato and Spinach FrittataInstead of plain old scrambled eggs — what a yawn! — whip up this easy frittata with the great flavors of browned potatoes and cheddar cheese.Yield: 4 portions

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 on-ion 8 eggs 1/4 cup shredded ched-dar cheese, optionalIn large skillet over medium-high heat, heat oil until hot; add pota-toes; 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 tea-spoon salt; gently pour over po-tatoes. 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

Avocado Breakfast PitasRecipe for breakfast bliss: Two fabulous ingredients, avocados and crisp bacon, tucked into a take-and-go sandwich. Yield: 4 portions (about 2 cups) 4 slices bacon 1 fully ripened avocado from Mexico, halved, pitted, peeled and diced 1 tomato, diced


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

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-

let; crumble; add to avocado mixture; toss to combine. Remove all but 1 teaspoon bacon drippings from skil-let; 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 pro-tein, 21 g carbohy-drates, 12 g total fat, 8 g unsaturat-ed fat, 3 g fiber

For more great breakfast ideas ... Visit www.wis-consinpotatoes.com and write to request Wisconsin Potato Sensations Cookbook, Dept. FF, P.O. Box 327, Antigo, WI 54409-0327. Please in-clude a check or money order for $8 and allow 3 to 6 weeks for delivery.Visit www.avo-cado f ies ta .com and be sure to follow guacgrl on Twitter for more great tasting easy-to-make recipes.


Great recipes start with fresh ingredients. And what better place to find them than a farmers’ market?

Beyond putting fresh veggies on the table, a trip to the farm-ers’ market benefits:

• Family farmers: Farm-ers’ markets offer farmers the opportunity to sell their prod-ucts directly to consumers, building relationships and en-suring farmers reap a fair price for their products. • Community: Farmers’ markets provide urban com-munities access to fresh, nutri-tious foods, and promote nu-trition education, wholesome eating and better food prepa-ration.• You: Consumers gain access to locally-grown, or-ganic, farm-fresh produce and

the chance to interact with the farmer who grows it.

Consumers also can support family farmers through “Organ-ic Heroes,” a campaign benefit-ing the Rodale Institute. When you purchase one Organic Val-ley product and one Nature's Path product, then mail in both proofs-of-purchase, you’ll re-ceive a free, one-year sub-scription to Organic Garden-ing magazine and a chance to win a year of free organic milk and cereal. For every proof-of-purchase mailed in, both com-panies will contribute $1 (up to $50,000) to the Rodale Insti-tute’s Farmers Can Be Heroes program, which offers farmers the resources they need to tran-sition to organic farming.

For farm-fresh recipes and more information, visit www.or-


Delicious 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 appetiz-ers to desserts. One of the most flavorful, adaptable and nutritious fruits is the fig. An excellent source of fi-ber, 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

fruits, cheeses and entrees such as a succulent pork tenderloin, Mirassou Winery® has several offerings — from a fruit-focused Chardonnay to a bright and ap-proachable 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.Cal-iforniaFigs.com and www.miras-sou.com.

Caramel Fig TartsPrep time: 30 minutesChill time: 1 hourCook time: 20 minutesMakes 4 servingsWalnut Crust2/3 cup each: flour and finely chopped walnuts3 tablespoons cold butter2 tablespoons sugar1 egg yolk plus 1/2 to 1 teaspoon ice waterFiggy Caramel Sauce2 tablespoons butter1/2 cup brown sugar1/4 cup Mirassou California Riesling

8 California dried figs or 4 fresh figs, stems re-moved and chopped


1/4 cup whipping cream1/8 teaspoon cinnamonHoney Cream

1 8-ounce package 1/3 less fat cream cheese, soft-ened2 tablespoons honey1/8 teaspoon cinnamonGarnish8 California dried figs or 4 fresh figs, stems re-moved and sliced or quar-tered

Mix together flour, walnuts, butter and sugar with a pastry blender or fork until butter is in small pieces. Stir in egg yolk and wa-ter, then knead for about 15 sec-onds 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 350°F. 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 Rosemary-Brined Pork With Pi-not Fig ChutneyPrep time: 30 minutes Brine time: 48 hoursCook time: 1 1/2 hours totalMakes 4 servingsMaple Rosemary Brine2 tablespoons kosher salt1/2 cup boiling water1 1/2 cups each: Mirassou Cali-fornia Pinot Noir and water1/2 cup pure maple syrup1/2 cup fresh rosemary leaves1 teaspoon coarse pepper4 cloves fresh garlic, smashedPork1 1/2 pounds pork tenderloinPinot Fig Chutney1 cup chopped California dried figs1 cup Mirassou Pinot Noir1/3 cup white wine vinegar2 tablespoons pure maple syrup2 cinnamon sticksTo prepare pork, place a gallon-size 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 ingre-dients 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 tem-perature chutney and finish with fresh chopped rosemary, if de-sired.


To prepare chutney, stir together all ingredients in a small sauce-pan. Bring to a boil; reduce heat and simmer, covered, for 40 minutes. Remove cover and increase heat slightly; cook for 10 minutes more or until excess liquid has cooked off. Remove cinnamon sticks. (May be pre-pared several days ahead and stored in the refrigerator.)

Pairs with Mirassou California Pinot Noir

Prosciutto-Wrapped Figs With Blue CheesePrep time: 15 minutes

Cook time: about 5 minutesMakes 4 servings16 California dried or freshfigs, stems removed andhalved8 teaspoons blue cheese16 (6 x 1/2-inch) stripsprosciuttoEqual parts meltedseedless raspberry jam


and white balsamicvinegar to tasteChopped fresh thymePress 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 en-close. 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

To celebrate the family’s 155th anniversary, Mirassou Winery has partnered with chefs across

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


Cranberry sauce is one of the familiar

condiments you will find gracing the Thanksgiving ta-ble. This tart treat is enjoyed more on this one day than during the entire year. Cranberries are one of only three c o m m e r c i a l l y grown fruits na-tive to North America. Major production ar-eas are located in New Jersey, Massachusetts, Oregon, Wash-ington, Wis-consin, and the Canadian prov-inces of British Columbia and Quebec. Cran-berries are a unique fruit and require very spe-cific conditions in order to produce, according to the Cape Cod Cran-berry Growers Association. The fruit grows on low-lying vines in bogs layered with sand, grav-el, peat, and clay. Cranberries are a wetland fruit, and water plays an in-tegral role in the growth and cultivation of cranberries. Water is often flooded over cranberry plants to protect

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

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

is flooded and a machine churns the water to facili-tate 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 near-ly 85 percent of the crop is wet harvest-ed. Cranberries turn into many different food and beverage products. However, Thanksgiving cran-berry 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 al-low the water to re-turn to a boil. Re-duce the heat and allow the mixture to cook until the cran-

berries burst. Stir un-til the mixture resembles a thick sauce with chunks of fruit. Allow to cool, then place in the refrig-erator. The sauce will thicken as it cools further.


Are Your Meals 50% Deductible or 100% Deductible?

There are several specific rulesto determine if a meal is a legitimate business ex-pense. These specific rules include meeting the busi-ness purpose requirement and the ordinaryand nec-essary requirement. In this article, it’s assumed that the meal has met these require-ments and is indeed a busi-ness expense.

*General Rule

Meals are generally 50% deductible. This means when a busi-ness pays for a meal, only 50% of that amount is de-ducted on the tax return. It’s extremely important to knowthe exceptions to this rule because some meals are 100% deductible!

Meals that are 50% deduct-

ible include:

- Meals with clients, customers and vendors.- Meals with employees- Meals with partners, sharehold-ers and directors- Meals during business travel- Meals while attending a busi-ness seminar or convention

**Exception to the Rule (This is a great exception!)

Some meals are 100% deduct-ible! These meals include:

-Meals for the business holiday party or other social event

Year-end planning tech-niques can maximize tax savings

As the end of 2009 approach-es, it is a good time to start year-end tax planning. Be-tween now and December 31, 2009, there is time to put in place some tax saving strate-gies. 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.


Arguably 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 rath-er than directing road weary travelers to the nearest hotel. That means many homeown-ers will be preparing their homes for guests this holiday season.

To get a head start, consid-er the following tips.

* Ask guests about pet aller-gies.

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 medi-cation to make being around a pet bearable for people with pet allergies, such medication re-quires a prescription, meaning hosts should make prospective guests aware well in advance of the holidays to make sure every-one is comfortable.

* Stock up on linens. Guests are going to need to

shower and wash up, and they'll


f e e l e s -

pecially comfortable if the room where they'll be staying is equipped with towels, other lin-ens and even bathrobes once they arrive. Also, be sure to have a change of sheets readily avail-able, and make sure the sheets and pillowcases on the bed are fresh for the first day guests are scheduled to arrive.

* Talk to the kids in advance. When guests are staying

overnight for the holidays, par-ents should discuss this with their children in advance of the holiday. Explain that kids might need to share a bedroom with their siblings for a night, and make it seem as fun as pos-sible. Explain that extra people

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 uncom-fortable in another person's home. However, hosts can lessen those feelings by clear-ing their schedule and spend-ing some time with their guests, be it a day out shopping or sim-ply 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 adults. In addition to food, be sure there's enough coffee and coffee cups to satisfy all adult guests throughout their stay. Have some regular as well as decaffeinated coffee on hand, and stock up on tea as well.

* Clean the home. While cleaning the house is a given, be especially diligent when cleaning areas where guests will be sleeping. Hosts plan-ning on using futons or pull-out couches should clean those ar-rangements, particulary hosts who are also pet owners, and test them out to see if they're comfortable enough for a good night's sleep.

Enjoy you Holidays !



What does it take to bring out your inner chef and

wow a crowd? It just takes five.These five recipes use five in-gredients or less for kicked-up dishes that are perfect for en-tertaining. And the best part — they’re quick and easy.By using versatile ingredients such as Pace Picante sauce and salsas as marinades, add-ins 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 Skewered ShrimpPrep: 20 minutesCook: 10 minutesMakes: 6 servings

2/3 cup Pace Picante sauce1 can (about 8 ounces) tomato sauce3 tablespoons packed brown sugar2 tablespoons lemon juice1 1/2 pounds large shrimp, peeled and deveined1. Stir picante sauce, to-mato 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 re-maining picante sauce mixture.

Tip: For even easier preparation, buy frozen large shrimp already peeled and deveined. Just thaw and use instead of fresh shrimp.

Fettuccine PicantePrep: 15 minutesCook: 5 minutes


Makes: 4 servings1/2 cup Pace Picante sauce1/2 cup sour cream1/3 cup grated Parmesan cheese1/2 pound fettuccine, cooked and drained2 tablespoons chopped fresh ci-

lantro leaves1.Heat picante sauce, sour cream and cheese in a 2-quart saucepan over medium heat un-til mixture is hot and bubbling.2.Place fettuccine and cilantro into a large serving bowl. Add

mixture and toss to coat. Serve with ad-ditional picante sauce.Tip: You can use mild, medium or hot picante sauce in this recipe.

S i m p l y Spicy Grilled ChickenPrep: 5 minutesCook: 40 min-utes

Makes: 4 servings3/4 cup Pace Picante sauce3/4 cup barbecue sauce2 pounds chicken parts, skin re-moved1 cup uncooked regular long-grain white rice2 green onions, sliced (about 1/4 cup)1.Stir picante sauce and barbe-cue sauce in a small bowl. Re-serve 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, turn-ing and brushing often with the picante sauce mixture. Discard the remaining picante sauce mixture.3.Cook rice according to pack-age 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.


Sizzling Picante BurgersPrep: 5 minutesCook: 10 minutesMakes: 4 servings1 pound ground beef1/2 cup Pace Picante sauce 4 Pepperidge Farm Classic Hamburger Rolls, split1.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

once and brushing often with ad-ditional picante sauce.3.Serve burgers on rolls with ad-ditional picante sauce.Serving Suggestion: Serve with coleslaw or fresh cut vegetables and ranch dressing for dipping and corn-on-the-cob. For des-sert — sliced watermelon or fresh fruit salad.

Salsa Verde Vinaigrette

Prep: 5 minutesMakes: 1 cup1 1/4 cups Pace Salsa Verde1/4 cup olive oil1 tablespoon cider vinegar1/4 teaspoon ground black pep-per

Mixed salad greens1. 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 vinai-grette in me-dium bowl. Serve over hot cooked rice. Serves 2.Salsa Verde Shrimp Sal-ad: 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 ShrimpFettuccine PicanteSimply Spicy Grilled ChickenSizzling Picante BurgersSalsa Verde Vinaigrette


Thanksgiving is a holi-day synonymous with

eating. And in most cases, it isn’t just eating people think of when they think of Thanks-giving.

It’s overeating. For most people, overdoing it when it comes to Thanksgiving turkey is a stuffed sacrifice they’re will-ing 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 al-ready be making. For example, yams have long been a popular side dish come Thanksgiving.

For those cooking for veg-

etarians this holiday, the fol-lowing recipe for “Crushed Yam with Chile and Garlic” from Monisha Bharadwaj’s “In-dia’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 asafet-ida, 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 but still holding its shape. Drain and set aside.

2. Heat the oil in another pan

and fry the mustard seeds for 1 minute until they pop. Add the asafetida, green chiles and the ginger-garlic paste. Reduce the heat and fry for a couple of min-utes, stirring.

3. Stir in the turmeric and add the reserved cooked yam. Turn up the heat, season with salt and stir to blend. Don’t wor-ry if the yam disintegrates a bit -- it is meant to.

4. Add the peanuts, cilantro and sugar, mix lightly, and re-move from the heat. Serve hot.

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 plas-tic. When doing so, be sure to put each batch in large freezer containers or else everything in the freezer will smell weird. Sim-ply break off bits as needed and add straight to the pan.

Although an exotic inter-national vacation may

not be in your family’s plans, you don’t need a passport to expe-rience some of the best flavors from around the world! A few key ingredients and a bit of experi-mentation in the kitchen can add intercontinental flair to your next meal. Here are some sugges-tions for taking your taste buds

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

—Bring some south-of-the-border 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 Mexi-can dishes — the Chile Rellenos are sure to have your fam-ily saying, “Olé.”

— T h e Veggie Won-tons will al-low you and your fam-ily to expe-rience the Orient with-out leaving the house! They com-bine veggies such as car-rots and cri-mini mush-rooms with


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 sig-nature noodles remain, but this dish contains portabella veggie burgers and miso paste for a bit of Asian flair.

To learn more about the deli-cious variety of veggie products available, visit www.garden-burger.com.

Miso StroganoffCreated by chef Justin Street

of Natural Planet Grille in Austin, Texas

Prep Time: 20 minutesTime to Table: 20 minutesYield: 2 cups sauce with

burger pieces; 2 servings1/4 cup water, divided2 tablespoons golden or tan

colored miso (bean paste)1/4 cup sour cream or re-

duced-fat sour cream2 Gardenburger Portabella

veggie burgers1/2 cup sliced fresh mush-

rooms1/4 cup coarsely chopped

onions1 clove garlic, minced1 teaspoon vegetable oil2 cups hot cooked noo-

dles Chopped fresh chives or chopped fresh parsley (optional)

1.In small bowl whisk togeth-er 2 tablespoons water and miso. Stir in sour cream and remaining 2 tablespoons water. Set aside.

2.Cook veggie burgers ac-cording to package directions. Cut into 3/4-inch pieces. Set aside.

3.In large nonstick skillet cook mushrooms, onions and garlic in hot oil until mushrooms are tender. Stir in burger pieces. Heat through. Remove from heat. Stir in sour cream mixture. Serve over noodles. Sprinkle with chives (if desired).

Chile RellenoCreated by chef Alex Euse-

bio, executive chef and partner

at Restaurant 15 in Los Ange-les

Prep Time: 45 minutesTime to Table: 55 minutesYield: 3 cups; 6 peppers, 6

servings6 medium poblano chile

peppers4 Gardenburger Black

Bean Chipotle veggie burgers1/2 cup finely chopped on-

ions1 teaspoon vegetable oil3/4 cup canned black

beans, drained and rinsed1 tablespoon water3/4 cup cooked rice3 tablespoons chopped

fresh cilantro3/4 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 black-en. 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 skil-let cook onions in hot oil over medium heat about 1 minute or until translucent. Crumble veggie burgers into onion mix-ture. Cook, uncovered, for 3 to 4 minutes more or until heated


through. Stir in beans and water. Reduce heat to low. Cook, un-covered, for 1 to 2 minutes more. Stir in rice and cilantro. Remove from heat.

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

Veggie WontonsCreated by chef Ashlie

Crouch, owner and chef of Thyme Personal Chef Services in Seattle

Prep Time: 30 minutesTime to Table: 35 minutesYield: 1 1/2 cups; 36 wont-

ons; 18 servings1/2 cup reduced-sodium soy

sauce2 tablespoons rice wine vin-

egar1 teaspoon grated ginger

root

1/4 teaspoon ground red pepper

1 clove garlic, minced2 Gardenburger Veggie

Medley veggie burgers1/2 cup fresh bean sprouts,

finely chopped1/2 cup shredded carrot1/2 cup finely chopped red or

green bell pepper2 to 3 crimini mushrooms,

finely chopped3 tablespoons reduced-sodi-

um soy sauce1 tablespoon grated ginger

root1/8 to 1/4 teaspoon crushed

red pepper36 wonton wrappers Peanut

oil for deep fat frying1.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 micro-wave-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 won-ton skin over filling, tucking point under filling. Roll over from bot-tom, 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, press-ing to secure. Repeat with re-maining filling and wonton wrap-pers. Place in single layer on wax-paper-lined baking sheet.

5.In wok or heavy Dutch oven, heat 2 inches of oil to 375°F. 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 WontonsMiso StroganoffChile Relleno


Whether you're an avid bak-er or more inclined to buy

store-bought desserts, the holi-days 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 oth-er delectable sweets.

To fully enjoy baking and enter-taining guests this season, take a moment to review your equip-ment and upgrade with useful accoutrements that will help you bake and serve with ease, con-fidence 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 piec-es. 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

fun when you have an assortment of beautifully d e s i g n e d 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 counter-tops. New this season is a two-piece stoneware mixing bowl set from the Paula Deen Sig-nature Kitchenware Collection.

The 2-quart and 3-quart dish-washer, oven and microwave-safe bowls are crafted with a unique swirl pattern and fea-ture 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 holi-day brunch.

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

Circulon's high quality non-stick 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 po-tatoes. Circulon offers an inno-vatively designed stockpot that makes boiling fruits and veg-etables a lot easier and more convenient. The Infinite Circu-lon 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 Ameri-

ca'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 rame-kins, 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 Pow-er Tools Pastry brushes and a few good knives are among the most useful and versatile tools in a baker's arse-nal. The conve-nient two-piece pastry brush set in the Rachael Ray Collection can be used to glaze pies with an egg wash, fin-ish sweet breads with a glossy topping of fruit preserves, paint delicate pas-try dough with melted butter

and otherwise give home baked goods the look and taste of pro-fessional 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, des-sert 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 ex-teriors 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 nonpo-rous stoneware that is oven-safe to 500 degrees. Designed with extra wide handles, the 1-quart, 1.5-quart and 3-quart oval bak-ers 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 addi-tion to the holiday table. Ideal for baking and serving pecan pie, cranberry apple pie and oth-er 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 well-designed 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 bistro-style carafe design in Candy Ap-ple 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. Addition-ally, a patented filtering lid helps eliminate sediments from being poured into cups for the smooth-est 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 infu-sion-style teapot with removable, translucent glass tea infusing basket, comes complete with sugar and creamer in a match-ing swirl pattern glass design. Delight guests with a third bev-erage option that's sure to bring a smile to their face -- hot choco-late.

Today, hot chocolate can be as sophisticated and gourmet in stature as a glass of fine wine. To make it easy and fun for ev-eryone, BonJour offers its new Peppermint Swirl Hot Chocolate Pot. Rather than fuss with sauce-pans on the stove, pour milk in-side 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 Collec-tion and Rachael Ray Collection, www.pot-sandpans.com; and for BonJour products, www.bonjourproducts.com.


This and Other Thanks-giving 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 No-vember Thurs-day. As one of the ideal turkey dress-ings, millions of pounds of stuffing is also likely enjoyed across Amer-ica 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 ill-nesses. That is why it is impor-tant 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

the oven. Health officials advise against stuffing the turkey, pri-marily 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 tur-key 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 presen-tation. 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 pro-liferation of harmful bacteria at room temperature. The United States Department of Agricul-ture (USDA) says that you can

choose among three methods of thawing: in the refrigerator, in the microwave, or by submerg-ing 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 thick-

est part of the breast is checked. Baste the bird frequently to main-tain moisture while cooking if you fear a dry bird. If you need to cook the turkey longer to achieve this inter-nal temperature, con-sider 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 leav-ing with fond memories of the meal, not with leftovers that may cause food poisoning later on.


America’s unsung dinner-time heroes are invited

to test their skills in the fourth annual Rías Baixas Albariño Recipe Contest, a challenge that pairs amateur cooks’ origi-nal recipes with Albariño, a ver-satile, food-friendly white wine from Spain.

This year, contestants vie for a chance to mingle with Hol-lywood stars at the 36th An-nual People’s Choice Awards®. Grand Prize includes a trip to Los Angeles and tickets to Awards Show in 2010. Two run-ner-ups each receive a $250 Williams-Sonoma® gift card.

Pairing TipsWhen creating a recipe to pair with Albariño wine, keep these hints in mind:

• Albariño wines have aro-mas of citrus, melon, honey-suckle, peach, pear, even man-go and other tropical fruits.• Albariño wines are very versatile and can be enjoyed much like Pinot Grigio or Ries-ling with a variety of fish and seafood.• Albariño also pairs de-liciously with chicken, lighter pork dishes and vegetable sides.• Try Albariño wines with your favorite international cui-sines, including Mexican, Chi-nese or Indian dishes.

Fire up your imagination and get cooking! Official rules and details can be found at

www.riasbaixaswines.com. Contest ends November 30, 2009.

Spicy Thai Crab and Sweet Corn Fritters2008 Grand Prize winning reci-pe by: Edwina Gadsby of Great


Falls, Mont.

3 large eggs, lightly beaten

1 tablespoon fish sauce or soy sauce2 teaspoons chili garlic sauce 1 teaspoon fresh grated ginger

6 ounces lump crabmeat, drained, flaked and picked over for cartilage1 1/2 cups frozen (thawed) or

canned sweet corn kernels1/2 cup thinly sliced green onions3 tablespoons fresh chopped cilantro or Thai basil1/2 cup all-purpose flour Cano-la oil for fryingThai Chili Roasted Garlic Dip-ping Sauce or other favorite dipping sauce

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

In 12-inch skillet over medium-high heat, heat 1/2-inch canola oil until hot. Carefully spoon crab mixture by rounded table-spoonfuls into hot oil, flattening slightly with spoon. Cook frit-ters 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 Rías Baixas Albariño wine.


Mix it up with JennyBy Jenny Harper

Tradition with a Twist

It’s true — the kitchen is the heart of the home. Ever notice how peo-ple always gather there? Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favor-ite place to be. Since my day job is Consumer Test Kitchen Proj-ect 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 pump-kin pie. Don’t get me wrong – I love pumpkin pie! And I will al-

ways make one. But sometimes I get the itch to mix things up a little bit and bring some new ver-sion 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 Pump-kin Toffee Cheesecake.

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

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 non-stick cooking spray before add-ing 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 saw-ing motion. Rinse the knife off in hot water, dry, then cut an-other 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 help-ful cheesecake video – at www.VeryBestBaking.com


Pumpkin Toffee Cheesecake (Makes 16 servings)

Crust1 3/4 cups (about 14 to 16) shortbread cookies, crushed1 tablespoon butter or marga-rine, melted

Cheesecake3 packages (8 ounces each) cream cheese, softened1 1/4 cups packed brown sugar1 can (15 ounces) Libby's 100% Pure Pumpkin2/3 cup (1 5-fluid ounce can) Nestlé Carnation Evaporated Milk2 large eggs2 tablespoons cornstarch1/2 teaspoon ground cinnamon1 cup (about 25 to 30) crushed toffee candiesTopping

1 container (8 ounces) sour cream, at room temperature2 tablespoons granulated sugar1/2 teaspoon vanilla extractCaramel ice cream topping (optional)

PREHEAT oven to 350° F.

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

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

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

cinnamon; beat well. Pour into crust.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy piec-es.

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

BAKE for 8 minutes. Cool com-pletely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with car-amel topping before serving.

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and Very-BestBaking.com.


Of 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 Thanksgiv-ing, the holiday season is the one time of year even the most health-conscious foodie allows for some lee-way when it comes to daily diet.

For the especially am-bitious party host, a truly memorable holiday party is one that acknowledges that love of holiday food but takes things one step fur-ther, offering guests more than the traditional holiday

fare. Perhaps no ethnic food strikes a stron-ger chord than Italian cuisine, which seems to

be a homerun with everyone regardless of one's nationality.

Traditional Italian entrees al-ways light up a guest's eyes. But the entree isn't the only way hosts can give their holi-day an Italian theme. Panet-tone, 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 ap-petizing 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 popu-lar Italian sweet bread.

Panettone Sundae with Ber-ries

Serves 4 4 slices of Panettone 3/4 cup raspberries 3/4 cup strawberries 1/4 cup blueberries 1/4 cup blackberries Sa 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 medium-sized 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’sthelittleturkeys-notthecenterpiecefeast–thatcanbetoughtomanageduringThanksgiving.Bygivingyouryoungerguestssomethingtodowhilethemaincourseisbeingprepared,theywillstaybusyandfeelliketheyhavearoleinthebigday.

SwitchupthetypicalpumpkinpiedessertandcapturetheirattentionbyhelpingthemexercisetheirimaginationwiththeseTurkeyCupcakes.

UsingBettyCrockerSuperMoistDevil’sFoodcakemixasthebase,it’seasytobakeandpreparethesecupcakesthedaypriortotheholiday.Then,onThanksgiving,guestsyoungandoldcancustomizetheirturkeycupcakeswithcandycornandfrostingasfeathers,feetandthebeak.

Afterthecupcakesaredecoratedandreadytobeenjoyed,encourageeachchildtomakeahandturkeybytracingtheoutsideoftheirhandontoasheetofconstructionpaperandwritingonethingtheyaregratefulforoneveryfingeroftheoutline.Decoratewithfeathers,wigglyeyesandcrayons.Withthesehandtracingsservingastabledecorations,askeachchildtoreadaloudthelistofthingstheyaregratefulforduringdinner.

Turkey Cupcakes

PrepTime:30min.TotalTime:1hour45min.Makes:24cupcakes

1boxBettyCrockerSuperMoistDevil’sFoodcakemix:Water,vegetableoilandeggscalledforoncakemixbox2containers(1poundeach)BettyCrockerRich&Creamymilkchocolatefrosting1tube(4.25ounces)BettyCrockerwhitedecoratingicing1tube(0.68ounces)BettyCrockerbrowndecoratinggelCandycornChocolatecandysprinkles

1.Heatovento350°F(325°Ffordarkornonstickpans).Makeandcoolcakeasdirectedonboxfor24cupcakes.

2.Frostcupcakeswithfrosting.Placeremainingfrostingincornerofresealablefreezerplasticbag.Snipoffsmallcornerofbag.

3.Todecorateeachcupcake,pipe1-inchmoundoffrostingon1sideofcupcaketolooklikeheadofturkey.Makeeyeswithwhitedecoratingicingandbrowndecoratinggel;addcandycornforbeak.Tomakefeathers,pipefrostingonoppositesidetoholdcandycorn;placecandycornuprightonfrostingtolooklikefeathers.Sprinklechocolatecandysprinklesnearheadandatbaseoffeathers.Ifdesired,addcandycornatbaseofcupcakeforfeet.Storelooselycovered.HighAltitude(3,500-6,500ft):Followhigh-altitudedirectionsoncakemixbox.

Family gatherings ... fa-vorite holiday decora-

tions ... the wonderful smells of baked goods — the holi-days are full of familiar ritu-als and special memories. Traditions are part of what make the season so enjoy-able.For many, this time of year means baking family favor-ites — 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 mel-low, sweet flavor blends beautifully with spices, cit-rus and nuts. Pumpkin is a versatile and delicious addi-tion to any holiday tradition.For more ways to make bak-ing with pumpkin a tradition in your home, visit VeryBest-Baking.com.

Homemade HolidaysStir up some good old-fash-ioned holiday cheer by giv-ing your homemade baked goods as gifts. Wrap up your cookies in an inexpensive holiday tin and tie a pretty

ribbon around it. A hand-made gift tag is a nice fin-ishing touch for your home-made gift from the heart.

Mini Pumpkin Whoopie PiesMakes 3 dozenCookies2 cups all-purpose flour


1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon salt1/2 cup (1 stick) butter, softened1 1/4 cups granulated sugar2large eggs, at room tempera-ture, lightly beaten1 cup Libby’s 100% Pure Pump-kin

1 teaspoon vanilla extractCream Cheese Filling 4 ounces cream cheese, at room temperature6 tablespoons butter, softened1/2 teaspoon vanilla extract

1 1/2 cups powdered sugarFor 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, beat-ing well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour m i x t u r e until com-bined. Drop by heaping m e a s u r i n g t e a s p o o n s onto pre-pared bak-ing sheets. (A total of 72 cookies are needed for the recipe.)BAKE for 10 to 13 min-utes or until springy to the touch. Cool on baking sheets for 5 minutes; re-move to wire racks to cool completely.

For Cream Cheese Filling:BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in pow-dered sugar until light and fluffy.

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

Old-Fashioned Soft Pumpkin CookiesMakes 3 dozen2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon salt1 1/2 cups granulated sugar1/2 cup butter (1 stick), softened1 cup Libby’s 100% Pure Pump-kin1 large egg1 teaspoon vanilla extractGlaze (recipe follows)PREHEAT oven to 350°F. Grease baking sheets.COMBINE flour, baking soda, baking powder, cinnamon, nut-meg 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 pre-pared baking sheets.BAKE for 15 to 18 minutes or un-til edges are firm. Cool on bak-ing sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.For Glaze:COMBINE 2 cups sifted pow-dered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.


Pumpkin-Oatmeal Raisin CookiesMakes 4 dozen2 cups all-purpose flour1 1/3 cups quick or old-fashioned oats2 teaspoons pumpkin pie spice1 teaspoon baking soda1/2 teaspoon salt1 cup (2 sticks) butter or marga-rine, softened1 cup packed brown sugar1 cup granulated sugar1 cup Libby’s 100% Pure Pump-kin1 large egg1 teaspoon vanilla extract3/4 cup chopped walnuts3/4 cup raisinsPREHEAT oven to 350°F. Lightly grease baking sheets. COMBINE flour, oats, pie spice,

baking soda and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mix-ture; mix well. Stir in nuts and raisins. Drop by rounded table-spoons onto prepared baking sheets. BAKE for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on bak-ing sheets for 2 minutes; remove to wire racks to cool completely.

Pumpkin Bread Pudding With Brown Sugar-Yogurt SauceMakes 15 servings 12 slices cracked or whole-wheat


bread, cut into cubes (12 cups)1 cup sweet-ened dried c r a n b e r r i e s , chopped2 cans (12 fluid ounces each) Nestlé Carna-tion Evaporated Lowfat 2% Milk1 can (15 ounc-es) Libby’s 100% Pure Pumpkin1 cup refriger-ated egg sub-stitute or 4 large eggs, slightly beaten1 cup packed brown sugar1 teaspoon va-nilla extract2 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 cranber-ries 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 un-til 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 PieNothing 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 sea-sonal favorite. To see how its nu-tritionals compare to other holi-day pies, visit VeryBestBaking.com/LibbysCompare.

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


42 A La Carte

A La Carte

Selectionof Restaurants

Menus

The Basil GardenThe Pasty Chef

La MarSharp Cookie

Latin Latte Pastry ChefRiviera Restaurant

THE BASIL GARDEN L.l.C.

International CuisineBuss. (915)842-9040 Cell.

(915) 727-88125360 N. MESA D-4 EL Paso,

TX 79912CATERING MENU

PAELLA VALENCIANA Min. 10 Personas (Mín. 10 Par-sons) En fin de semana min. 20 ord.

a). Sea food mix, pork, Chick-en, rice and vegetable.(Mezcla de mariscos, puerco, pollo, arroz y vegetales)b).Mediterránea and Salad with Dressing.(Ensalada Medi-terránea con Aderezo)c).Bread.(Pan)$8.95P/P

ITALIAN BUFFET Min. 35 Parsons (Mínimo 10 Personas)

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 espina-cas) Min. 10 Parsons (Mínimo 10 Personas)

a). House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como aderezo)b).Bread.(Pan)$7.95P/P

FETUCCINI ALFREDO WITH SHRIMP & CHICKEN (Fetuccine Alfredo con cama-rones y pollo)Min. 10 Persons (Mínimo 10 Personas)

a). House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como aderezo)b).Bread.(Pan)$8.50 /P

RAVIOLI FILLED WITH RICOTTA CHEESE (Ravioles rellenos de queso ricotta) Min. 10 Persons (Mínimo 10 Personas)

a).Mediterranean Salad with Dressing.(Ensalada Mediterránea con Aderezo)b).Bread.(Pan)$7.95P/P

FLORENTINE SALMON Min. 10 Persons (Mínimo 10 Personas)

a). Portion of salmon fillet on spinach and mushrooms sauce.(Porción de filete de salmón, so-bre una cama de espinacas con champiñones)b). Vegetables. (Mezcla de vegetales)c).House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como ader-ezo)d).Bread.(Pan)$9.50P/P

CHICKEN BREAST FILLED WITH SPINACH AND MUSHROOMS CHEESE SAUCE Min. 10 Parsons (Míni-mo 10 Personas) $8.50P/P

a). Chicken Breast filled of spinach and mushrooms with cheese cream.(Pechuga rellena de espinacas con champiñones bañadas con crema de quesos)b). House salad with Italian vinaigrette and Bread. (Ensalada de la Casa con una vinagreta italiana como aderezo y Pan.c). Linguini pasta with red peper sauce. (Linguni con una crema de pimiento rojo.

A La Carte 43

CHICKEN OR BEEF FAJITAS (Fajitas De pollo o res a la plancha)Min. 10 Persons (Mínimo 10 Personas)

a). Rice (Arroz)b).Beeans( Frijoles)c).Guacamoled).Chile Salsa(Pico de Gallo)e).Corn Tortilla(Tortilla de Maíz)f).Green Salad with Dressing(Ensalada verde con aderezo)$8.50 /P

MIXED FAJITAS CHICKEN, BEEF & SHRIMP (Mezcla de fajiltas de carne, fajitas de pollo y camarón a la plancha)Min. 10 Persons (Mínimo 10 Personas)

a). Rice (Arroz)b).Beans (Frijoles)c).Guacamoled).Chile SalsaPico de Gallo)e).Corn Tortilla(Tortilla de Maíz)f).Green Salad with Dressing(Ensalada verde con aderezo)$9.50P/PPORK IN PLUM SAUCE (Puerco en salsa de ciruelas)Min. 10 Persons (Mínimo 10 Personas)

a). House salad with Italian vinaigrette.(Ensalada de la Casa con una vinagreta italiana como ader-

ezo)b).Bread.(Pan)c).Mashed potato with gravy.(Pure de Papa con greavy)d). Linguini with Red bell pepper sauce.(Linguini en salsa de morron rojo)$8.50P/P

* LINGUINNI FRUTE D’MARE IN WHITE WINE SAUCE (Mezcla De mariscos en una salsa de vino blanco)Min. 10 Persons (Mínimo 10 Personas) a). House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como aderezo)b).Bread.(Pan) $9.50P/P

BRISKETMinimo 15 personasa). Corn (elote)b). Potatoe salad (ensalada de papac). Bread (pand) Charros Beans (frijoles Charros). $8.50P/P

FILETE MINONMinimo 10 personasa). Vegetables/ vegetalesb). Meshed potatoe / pure de papa c). House salad /ensalada de la casad). Bread/ pan

$11.95P/P

CHICKEN BREAST WITH ANY KIND OF SAUCES Escoger salsa para el pollo mas dos guarniciones de su elección a). Oriental /orientalb). Chipotle /chipotlec). Mushrooms /Champinones d). Mangoe). Almond/ Almendrasf). marsalla/Marsalla (Mush-rooms and Marsalla Wine with pasta)g). Al Pestoh). A la mostaza $8.50P/P

GUARNICIONES a). Vegetables Mixtos/Mix. Vegetables b). Pure de papa con gravy/Mushed potatoe with gravyc). Pure de papa con albaha-ca/Mushed potatoes with pestod). Papas al cilantro/Red small potatoes with Parslseye). Pasta a la mantequilla/But-ter Pastaf). Spaghetti con crema de champiñonesg). Zanahoria bebe/Baby car-rotsh). Arroz blanco/White ricei). Espárragos asados/Grill Sparragusj). 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 MEXI-CANAMínimo 30 personas, escoger

44 A La Carte

A La Carte 45

2 guisados mas arroz, frijoles, tortillas y salsasPara 40 Personas escoger 3 guisados mas arroz, frijoles, tor-tillas y salsa.

A). Discada de resB). Asado de puercoC). Tinga de polloD). Rajas con quesoE). Ensalada de nopalitosF). MoleG). Cochinita pibilH). Deshebrada con chile verde). Albóndigas en salsa chipotle J). Chicharrón en salsa verde $8.50P/P

BOTANAS O BOCADILLOSMínimo 20 personas, Escoger 2 dif. Bocadillos y 1 opción de ensalada A, D, o EPara 31 Personas escoger 3 diferentes bocadillos y 2 en-saladas.

A). Tapas españolas con pi-miento morónB). Quiches de rajas o de polloC). Empanadas de carneD). Ensalada de atún en ho-jas de lechugaE). Rollos de jamón con queso en pasta de HojaldreF). Pepinos rellenos de atúnG). Canapés de polloH). Melón con jamón serranoI). Espárragos envueltos en jamón

ENSALADAS A). Ensalada pluma con pesto y piñónB). Salpicón de res

C). Linguini con salmón ahu-madoD). Ensalada de papaE). Ensalada de coditoF). Ensalada de pol-lo con uvas y manzana $8.50P/P

SABADO Y DOMUNGO Min. 20 ordenesDELIVERY SERVICE $25.00

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 spa-cious room for recep-tions, parties, meetings, weddings, quincean-eras and other special celebrations that re-quire a luxurious setting. La Mar is reminiscent of something you would expect to see in Las Vegas.

With over 40 employ-ees at La Lar, all have made worthwhile con-tributions. They take pride in their tasks and the result is a restau-rant that is special in the way their food is prepared and served to customers. The sea-food is always fresh and cooked in certain ways that bring out the delicate flavors enjoyed when ding at La Mar.

Appetizers

Fish Quezadilla $4.99Shrimp Quezadillas $4.99Marinera Quezadilla $5.99Negroni (shoppped snails in oister juice, soy sauce, onion, lemon and parsly) $11.99Negroni with Shrimp & Octous $ 15.99Guacamole $5.99 Freh Oysters (1 doz) $12.99 (1/2) $6.99Rockefeller Oyster $13.99Shrimp Ceviche Tstada (3) $6.99Fish Ceviche Tostada (3) $5.99Coconut Shrimp $8.99Avocado Stuffed w/shrimp salad $6.99Boiled Shrimp $11.99

Cocktails

Shrimp s $5.99 l $9.99Oyster s 5.99 l $9.99Combination of two s$6.99 l $9.99Octopus s$6.99 l$10.99Combination w/octopus s$7.99 l$10.99La Mar (shrimp,oyster,octopus, baby clams and scallops) $ 12.99

Soups and Chowders

Fish Soup w/ fillet chunks s$4.99 l$6.99Shrimp Soup w/rice s$5.99 l$7.99La Mar Soup w/assorted shellfish s$6.99 l$8.99Clam Chowder Cup $2.25 Bowl $4.99Shrimp Chowder s$5.99 l$6.99

Chicken

La Mar crab & shrimp stuffed chicken $12.99Grilled $10.99Poblano $11.99Tampiquena $12.99

Pastas

Shrimp & Fetuccine $12.99Chicken Fetuccine $10.99Frutti di Mare w/octopus,calamari,shrimp, clams & musseels $12.99

LobsterGarlic $m/pLa Mar $m/pThermidor $m/pButtered $m/p

48 Fall Flavor

LA MAR SPECIALITIESCombos

Combo Popcorn breaded fish fillet and popcorn shrimp $13.99Combo Tropical fish fillet and but-tered shrimp w/almonds $13.99Combo Cordial fishfillet and garlic shrimp $13.99Combo Campirano breaded fish fil-let and california pepper stuffed w/shrimp $13.99Combo Festival breaded fish fillet w/rice and shrimp $13.99Combo Fiesta breaded fish fillet & shrimp wraped in bacon stuffed w/pepper &cheese sauce $13.99Combo Ajillo fish fillet and shrimp w/garlic mushrooms and red chile peppers $13.99Combo Diabla fish fillets and srimp with chipotle sauce (spicy) $13.99Combo Ryal breaded fillet and shrimps $13.99Tri-Combo La Mar breaded shrimps, stuffed california pepper and breaded fish fillet $14.99Fiesta de Camarones (17 shrimps)breaded shrimp,Gambas shrimps,fiesta shrimp in spicy sauce $17.99

Fish Filet

Pescatore onion,garlic and spinach on butter souce $11.99Montecarlo butter,onion,mushrooms and red pepper $11.99Vapor wrapped in aluminium foil w/a healthy variety of vegetables $11.99Vallarta fish fillet layers stuffed w cheese, onion and mild chile slices $11.99Roll Aniversario shrimp and oc-topus roll wrapped w/bacon strips and in a mushroom and sour cream souce $12.99Normandi stuffed w/shrimp and oysters on a white sauce $11.99Roll La Mar fish filletand shrimp wraped in bacon strips w/white sauce and cheese $12.99Poblano w/bell pepper and sweet corn sauce $11.99Tampiquena de Pescado w/chile strips and onions, enchilada, guaca-mole and beans $11.99Papillon w/mushrooms, shrimps, mixed vegetables and white wine, wrapped in aluminium foil $$11.99 Costeno w/parsly,celery, garlic and red pepper (spicy) $11.99

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

Steaks

Fillet Mignon $17.99Tampiquena Steak $16.99T-Bone $16.99Rib Eye 10 oz $14.99Rib Eye 12 oz $16.99Rib Eye 16 oz $19.99Kabob beff, tomato,onion, bacon and green pepper $15.99Sirloin 12 oz $13.99

Beverage

Soft Dinks, Domestic and Imported Beer.

Fall Flavor 49

Bundt Cakes: $10.00/Cake, $5.00/Medium Cake, $2.50/Mini-Cake

Chocolate ChipLemonCinnamon Pecan

Decorated Cookies: (sugar cookie)

Hand-Decorated, Custom Design

Prices range from $1.50 to $20.00

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-

lar needs.

Cookies include cel-lophane wrapping and ribbon. Add $0.25/piece for lollipop sticks and $0.25/piece for person-alization.

Gift Trays:

Personalized gift trays with decorated cook-ies on bed of colorful

shredded paper, shrink wrapped. One tray $35.00, two trays $50.00.

Packaging: Other than the decorat-ed 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 sub-ject to change without notice.

204 BostonEl Paso, Texas 79902

(915) 240-8665

Menu

Cookies: $8.00/DozenChocolate Chip (regular or Splenda) Peanut Butter Chocolate ChipChocolate Chip w/pecans (regular or Splenda)Oatmeal Oatmeal Raisin Brownies (coconut, walnuts, pecans, or a combination)Chocolate Chip BrowniesCaramel Filled Brownies Hello DolliesPeanut Butter ShortbreadLemon Bars

Biscotti: $10.40/Dozen

Almond, Orange, Cranberry-Pistachio

Quick Breads: $8.00/Full Loaf, $4.00/Medium Loaf, $2.00/Mini-Loaf, Muffins: $6.00/Dozen

Banana (with/without nuts)ApplePumpkinPumpkin-AppleOrange Nut RaisinLemon Walnut

50 Fall Flavor

(served hot or iced)

Short/Small Tall/Medium Grande/Large

Coffee of the Week 1.49 1.69 1.89

Espresso 1.59 2.09 2.29

Latin Americano 2.09 2.49 2.89

Latin Latte 2.79 3.29 3.79

Cappuccino 2.59 3.09 3.59

Vanilla Latte 2.79 3.29 3.79

Caramel Macchiato 2.79 3.29 3.79

Caffe’ Mocha 2.99

3.49 3.99

Caffe’ White Mocha 2.99 3.49 3.99

Frozen Blended Coffee __________________

Frozen Coffee

Frozen Mocha Cream

Frozen White Mocha

Frozen Dulce de Leche

Cooladas ___________________

Pure Strawberry

Mango

Four Berry Burst

Caribbeann Colada

Creamy Raspberry

Banana

Short/Small Tall/Medium Grande/Large 2.99 3.49 3.99

Short/Small Tall/Medium Grande/Large

2.99 3.49 4.25

Breakfast Croissants and Quiche

Ham and Egg

Bacon and Egg 3.99

Quiche Slice 3.99

Fruit cup combo with,

small coffe/orange juice 1.99

Whole Quiche 14.99

Ham and Spinach

Cheese and Spinach

Green Chile and Cheese

Mexican Sausage and Onions

Orders for whole Quiche re-quire twenty four hour notice.

Latin Latte4712 Woodrow Bean DrSte BEl Paso, TX 79924United Statesalt: 915 755-2331

Fall Flavor 51

Documents

Traditions & Holiday Flavors