from The Mini Page © 2010 Universal Uclick ¡Comidas Para ... · States will be a favorite in...
1
© 2010 Universal Uclick release dates: September 25-October 1 39-1 (10) from The Mini Page © 2010 Universal Uclick Please include all of the appropriate registered trademark symbols and copyright lines in any publication of The Mini Page ® . To order, send $15.99 ($19.99 Canada) plus $5 postage and handling for each copy. Make check or money order (U.S. funds only) payable to Universal Uclick. Send to The Mini Page Book of States, Universal Uclick, P.O. Box 6814, Leawood, KS 66206. Or call toll- free 800-591-2097 or go to www.smartwarehousing.com. Please send ______ copies of The Mini Page Book of States (Item #0-7407-8549-4) at $20.99 each, total cost. (Bulk discount information available upon request.) Name: ________________________________________________________________________ Address: _______________________________________________________________________ City: _________________________________________ State: _________ Zip: ________________ The Mini Page’s popular series of issues about each state is collected here in a 156-page softcover book. Conveniently spiral-bound for ease of use, this invaluable resource contains A-to-Z facts about each state, along with the District of Columbia. Illustrated with colorful photographs and art, and complete with updated information, The Mini Page Book of States will be a favorite in classrooms and homes for years to come. The Mini Page ® Book of States NEW! Foods for All! ¡ Comidas Para Todos! National Hispanic Heritage Month began on Sept. 15 and continues until Oct. 15. This week, The Mini Page celebrates with an issue about Hispanic foods. Rookie Cookie has been finding out more about Hispanic food, cooking and customs. Maybe you can help your family prepare una cena (OOH-nah SEH-nah), or a dinner, in honor of Hispanic Heritage Month. Who are Hispanics? According to the U.S. Census Bureau, Hispanic means Spanish- speaking people of any race in the United States. Most of the Hispanics in the United States are from Mexico, Puerto Rico and Cuba. Foods we love Hispanic foods are well-liked in the United States. Tacos, tamales and enchiladas are just some of the foods we enjoy at home and in restaurants. Which Hispanic foods are your favorites? Different cooking customs People from different areas of Central and South America, along with Spain and some nations in the Caribbean Sea, use different foods and cook them differently. For instance, some people from southern Mexico cook with black beans, while in some regions of Cuba red beans are more often used. Not so hot Even in the United States, Hispanic foods may change based on which region you live in. Texans might serve more beef and jalapeño (hal-uh- PEHN-yo) peppers, a spicy pepper. In New Mexico, a similar dish might be made with pork and green chilies, and it might not be as spicy. Cooks in Cuba, Puerto Rico and the Dominican Republic use spices such as oregano and black pepper more than spicy chilies. Family time In Hispanic countries, the midday meal is often the biggest meal of the day. Almuerzo (al-MWAIR-zo), or lunch, is usually eaten at home and followed by a siesta (see-ESS-tah), or rest time. Later in the evening, la cena is a lighter meal. photo courtesy USDA MEXICO BRAZIL CHILE ARGENTINA URUGUAY PERU BOLIVIA PARAGUAY CUBA ECUADOR VENEZUELA GUYANA SURINAME FRENCH GUIANA COLOMBIA EL SALVADOR COSTA RICA GUATEMALA BELIZE HONDURAS PANAMA NICARAGUA Words that remind us of Hispanic foods are hidden in the block below. Some words are hidden backward or diagonally, and some letters are used twice. See if you can find: ALFAJORES, ALMUERZO, AMERICA, CARNITAS, CENA, CENTRAL, CUBA, EAT, FLAN, FOOD, HISPANIC, MAIZ, MANO, MASA, METATE, MEXICO, PUERTO RICO, RECETA, SIESTA, SOUTH, SPANISH, TACO, TAMALES, TORTILLA. Hispanic Heritage Month TRY ’N FIND HISPANIC FOODS ARE A HIT WITH ME! A M E R I C A R N I T A S M H C A X O T A M A L E S E A E S I S J C O N A K V S R L L T I N A M A R E I Q D O M A E A N A H A T T C Z O J U R A T T A P N N S I G O A E T T E C E P S A O E L F F R N H C U B A S I L R I L L Z E M E X I C O J H F Z S A O C I R O T R E U P from The Mini Page © 2010 Universal Uclick Basset Brown The News Hound’s TM Ready Resources from The Mini Page © 2010 Universal Uclick The Mini Page provides ideas for websites, books or other resources that will help you learn more about this week’s topics. On the Web: • www.nickjr.com/recipes/all-shows/seasonal_ hispanic-heritage/all-ages/index.jhtml At the library: • “Mis Comidas (My Foods)” by George Ancona from The Mini Page © 2010 Universal Uclick ¡ Cocinemos! (Let’s Cook!) Rookie Cookie has gathered a few Hispanic recetas (reh-SEH-tahs), or recipes, from friends. Clip your favorites to save and make again. Tamales Tamales (tuh-MAHL-ehs) are eaten in many Latin American countries. They are all a little bit different, but most start with masa (MAH-sah), a dough made from corn. Masa is filled with vegetables, meat, cheese or other foods and then wrapped in a corn husk or other large leaf. Then the tamal is steamed or boiled. People peel off the wrapper and eat the masa and filling. Traditional cooking Masa can be found in some stores, but many cooks make their own by grinding corn and mixing it with broth from meat, oil and spices. Modern cooks may use a food processor to grind the corn, but some still use a metate (meh-TAH-teh), a stone bowl or tablet, with a stone tool (mano, which means “hand”) that they use to crush the corn kernels. Mano (hand) and metate photo courtesy National Park Service Una receta de Rookie Cookie Carnitas (Pork) This is a good filler for tamales or delicious by itself. You’ll need: • 2 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes • 1 teaspoon salt • 1 onion, coarsely chopped • 3 to 4 garlic cloves • 6 whole peppercorns • 1 teaspoon whole cumin seeds • 1 /2 teaspoon oregano • 1 teaspoon ground cinnamon • 1 /2 teaspoon black pepper • 1 /2 teaspoon paprika What to do: 1. In a large pot over medium heat, combine pork cubes and just enough water to cover the pork. Add salt, onion, garlic, peppercorns, cumin seeds and oregano; bring to a boil. (Put peppercorns and cumin seeds in cheesecloth and tie before adding to the pot.) 2. As the meat boils, a foam will rise to the surface; skim off this foam, then reduce heat to low and simmer for about 1 1 /2 hours, adding water as needed to keep the pot from going dry. Do not allow it to boil. Remove from heat. 3. Allow pork to cool and remove from broth. Discard peppercorns and cumin seeds. Shred meat with two forks. 4. Mix in cinnamon, black pepper and paprika. You will need an adult’s help with this recipe. from The Mini Page © 2010 Universal Uclick Alice: What do you call a sick alligator? Avery: An ill-igator! Ace: What do you get if you cross an alligator with a pickle? Aaron: A croco-dill! TM All the following jokes have something in common. Can you guess the common theme or category? Aislyn: What would happen if an alligator swallowed a computer? Archie: It would get a megabyte! Mini Spy . . . Mini Spy and her friends love to make and eat tacos and burritos. See if you can find: • number 3 • letter E • candy cane • ladder • letter T • sailboat • ruler • umbrella • golf club • letter A • strawberry • word MINI • musical note • key • cheese wedge • fish • kite • elephant • number 7 • pencil • snail • owl • question mark •man in the moon from The Mini Page © 2010 Universal Uclick TM Rookie Cookie’s Recipe Tex-Mex Casserole You’ll need: • 1 (8-ounce) package whole-wheat elbow macaroni, cooked • 1 pound lean ground beef • 1 /2 cup chopped onion, optional • 2 /3 cup water • 1 (1.25-ounce) package taco seasoning What to do: 1. Cook elbow macaroni according to directions; drain and set aside. 2. Brown ground beef and onion over medium heat. 3. Drain the beef. Add water, taco seasoning, tomato sauce and diced tomatoes. 4. Bring mixture to a boil; reduce heat and simmer for 20 minutes. 5. Stir in cooked macaroni, chopped red pepper, sliced black olives and 1 cup shredded cheese. 6. Spray a medium-size baking dish with cooking spray. Pour in casserole mixture. 7. Top with remaining 1 /2 cup cheese. Bake for 30 minutes in a preheated 350-degree oven. You will need an adult’s help with this recipe. from The Mini Page © 2010 Universal Uclick TM • 1 (8-ounce) can tomato sauce • 1 (14.5-ounce) can diced tomatoes • 1 cup red bell pepper, chopped • 1 (2.25-ounce) can sliced black olives • 1 1 /2 cups reduced-fat shredded cheddar cheese, divided from The Mini Page © 2010 Universal Uclick Meet Barbara and Keith Barbara Siesel and Keith Torgan are the members of the musical duo Flute Sweet & Tickletoon. They have made CDs and videos to introduce kids to classical music. Barbara began playing the recorder when she was 6. By the time she was in the sixth grade, she knew she wanted to play the flute. She played in the New York All- City Orchestra when she was in high school and got to perform with the New York Philharmonic. After she graduated from college with a degree in music, she performed with orchestras all over the world. She later taught music at a college. Keith loved to sing when he was a child. When he grew up, he studied acting at a school in New York and also learned to play the guitar. He began composing music to go with plays. He founded a musical group to perform for kids. Later, he sold cars and made up songs about them. Keith and Barbara met online and later formed Flute Sweet. They perform for kids in libraries, schools, theaters and concert halls. They also formed a different kind of duo and got married! photo by Bruce Shippee from The Mini Page © 2010 Universal Uclick Las Recetas de Rookie The Mini Page Staff Betty Debnam - Founding Editor and Editor at Large Lisa Tarry - Managing Editor Lucy Lien - Associate Editor Wendy Daley - Artist What’s for postre (dessert)? In Mexico, kids might ask for a dessert of flan (flahn). This caramelly custard dessert usually has a vanilla flavor, but people also add almonds, orange or coffee. Alfajores (al-fuh-HOR-ehs) are South American sandwich cookies. Crisp cookies on the outside have a layer of sweet dulce de leche (DOOL-seh deh LAY-cheh) between them. Mexican Stew You’ll need: • 1 tablespoon olive oil • 1 /2 cup onion, finely chopped • 3 cloves garlic, minced • 2 teaspoons chili powder • 1 /2 teaspoon cumin • 2 cups water • 1 (15-ounce) can tomato sauce • 2 (14.5-ounce) cans diced tomatoes with green peppers, undrained What to do: 1. Heat olive oil in a large pot; cook onions and garlic until softened. 2. Add spices and stir for 1 minute until mixed. 3. Add water, tomato sauce, diced tomatoes, and shredded turkey or chicken. 4. Bring to a boil, then simmer for 5 minutes. 5. Add beans, corn, sour cream and cilantro. Simmer again for 20 minutes, uncovered. Serve with optional toppings of shredded cheese or crushed tortilla. You will need an adult’s help with this recipe. • 4 cups shredded cooked turkey or chicken • 1 (16-ounce) can pinto beans, drained • 1 (15.25-ounce) can corn, with liquid • 1 /2 cup light sour cream • 1 /2 cup chopped fresh cilantro (optional) Maíz (Corn) Maíz (mah-EES), or corn, is an important part of the foods eaten in Central and South American countries. Tortillas (tor-TEE-yahs) are round, flat bread made from corn or flour. They’re used to make tacos, enchiladas, burritos and other favorites. Chicken Cornbread Bake You’ll need: • 1 cup (4 ounces) pre-shredded four-cheese Mexican blend cheese, divided • 1 /3 cup fat-free milk • 1 /4 cup egg substitute • 1 teaspoon ground cumin • 1 /8 teaspoon ground red pepper • 1 (14 3 /4-ounce) can cream-style corn • 1 (8.5-ounce) box cornbread mix • 1 (4-ounce) can chopped green chilies, drained • cooking spray • 1 (10-ounce) can red enchilada sauce • 2 cups shredded cooked chicken breast • 1 /2 cup fat-free sour cream What to do: 1. Preheat oven to 400 degrees. 2. Combine 1 /4 cup cheese and next seven ingredients in a large bowl, stirring just until moist. 3. Spray a 13-by-9-inch baking dish; pour in mixture. 4. Bake for 15 minutes. Pierce surface with a fork; pour enchilada sauce over top. 5. Top with chicken; sprinkle with remaining 3 /4 cup cheese. 6. Bake for 15 more minutes until cheese melts. 7. Remove from oven and let stand for 5 minutes. Cut into 8 pieces; top each with 1 tablespoon sour cream. Makes 8 servings. You will need an adult’s help with this recipe. Most newspapers have a special food page one day a week. Look in your paper for recipes for Hispanic foods. Next week, The Mini Page is about migrating monarch butterflies. (Rookie’s Recipes) Sopaipilla (soh-puh-PEE-yah) is a fried pastry served at breakfast, with a meal or as a dessert. In Mexican restaurants in the U.S., sopaipillas are often filled with honey and dusted with powdered sugar. photo courtesy Miia Hebert Una receta de Rookie Cookie Una receta de Rookie Cookie from The Mini Page © 2010 Universal Uclick Supersport: Mark Herzlich Height: 6-4 Weight: 238 Hometown: Wayne, Penn. Mark Herzlich is back on the football field, and that’s a mini miracle. Boston College’s All-America linebacker missed all of the 2009 season battling Ewing’s sarcoma, an unusual type of bone cancer. In 2008, Herzlich was the Atlantic Coast Conference Player of the Year, made All-America, and ranked 11th nationally in tackles with an average of 5.79 stops per game. Then the big hitter took a hit from cancer. Herzlich underwent months of intense treatment. During the ordeal, he remained upbeat and received honors for his outreach work and display of courage. Now cancer-free, Herzlich has a titanium rod in his left leg. Despite that, he is striving to regain his hard-hitting style and help BC win games. And nobody’s telling the former high school football/lacrosse star that he can’t make a successful comeback. TM
Transcript of from The Mini Page © 2010 Universal Uclick ¡Comidas Para ... · States will be a favorite in...
© 2010 Universal Uclick
release dates: September 25-October 1 39-1 (10)
from The Mini Page © 2010 Universal Uclick
Please include all of the appropriate registered trademark symbols and copyright lines in any publication of The Mini Page®.
To order, send $15.99 ($19.99 Canada) plus $5 postage and handling for each copy. Make check or money order (U.S. funds only) payable to Universal Uclick. Send to The Mini Page Book of States, Universal Uclick, P.O. Box 6814, Leawood, KS 66206. Or call toll-free 800-591-2097 or go to www.smartwarehousing.com. Please send ______ copies of The Mini Page Book of States (Item #0-7407-8549-4) at $20.99 each, total cost. (Bulk discount information available upon request.)
Name: ________________________________________________________________________
Address: _______________________________________________________________________
City: _________________________________________ State: _________ Zip: ________________
The Mini Page’s popular series of issues about each state is collected here in a 156-page softcover book. Conveniently spiral-bound for ease of use, this invaluable resource contains A-to-Z facts about each state, along with the District of Columbia. Illustrated with colorful photographs and art, and complete with updated information, The Mini Page Book of States will be a favorite in classrooms and homes for years to come.
The Mini Page®
Book of StatesNEW!
Foods for All!
¡Comidas Para Todos! National Hispanic Heritage Month began on Sept. 15 and continues until Oct. 15. This week, The Mini Page celebrates with an issue about Hispanic foods. Rookie Cookie has been finding out more about Hispanic food, cooking and customs. Maybe you can help your family prepare una cena (OOH-nah SEH-nah), or a dinner, in honor of Hispanic Heritage Month.Who are Hispanics? According to the U.S. Census Bureau, Hispanic means Spanish-speaking people of any race in the United States. Most of the Hispanics in the United States are from Mexico, Puerto Rico and Cuba.Foods we love Hispanic foods are well-liked in the United States. Tacos, tamales and enchiladas are just some of the foods we enjoy at home and in restaurants. Which Hispanic foods are your favorites?
Different cooking customs People from different areas of Central and South America, along with Spain and some nations in the Caribbean Sea, use different foods and cook them differently. For instance, some people from southern Mexico cook with black beans, while in some regions of Cuba red beans are more often used.
Not so hot Even in the United States, Hispanic foods may change based on which region you live in. Texans might serve more beef and jalapeño (hal-uh-PEHN-yo) peppers, a spicy pepper. In New Mexico, a similar dish might be made with pork and green chilies, and it might not be as spicy. Cooks in Cuba, Puerto Rico and the Dominican Republic use spices such as oregano and black pepper more than spicy chilies.
Family time In Hispanic countries, the midday meal is often the biggest meal of the day. Almuerzo (al-MWAIR-zo), or lunch, is usually eaten at home and followed by a siesta (see-ESS-tah), or rest time. Later in the evening, la cena is a lighter meal.
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SURINAMEFRENCH GUIANA
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EL SALVADORCOSTA RICA
GUATEMALA
BELIZEHONDURAS
PANAMA
NICARAGUA
Words that remind us of Hispanic foods are hidden in the block below. Some words are hidden backward or diagonally, and some letters are used twice. See if you can find: ALFAJORES, ALMUERZO, AMERICA, CARNITAS, CENA, CENTRAL, CUBA, EAT, FLAN, FOOD, HISPANIC, MAIZ, MANO, MASA, METATE, MEXICO, PUERTO RICO, RECETA, SIESTA, SOUTH, SPANISH, TACO, TAMALES, TORTILLA.
Hispanic Heritage Month
try ’nfind
Hispanic foods are a Hit witH me!
A M E R I C A R N I T A S M H C A X O T A M A L E S E A E S I S J C O N A K V S R L L T I N A M A R E I Q D O M A E A N A H A T T C Z O J U R A T T A P N N S I G O A E T T E C E P S A O E L F F R N H C U B A S I L R I L L Z E M E X I C O J H F Z S A O C I R O T R E U P
from The Mini Page © 2010 Universal Uclick
Basset Brown
the news
Hound’s
TM
ready resourcesfrom The Mini Page © 2010 Universal Uclick
The Mini Page provides ideas for websites, books or other resources that will help you learn more about this week’s topics.
On the Web: • www.nickjr.com/recipes/all-shows/seasonal_hispanic-heritage/all-ages/index.jhtml
At the library: • “Mis Comidas (My Foods)” by George Ancona
from The Mini Page © 2010 Universal Uclick
¡Cocinemos! (Let’s Cook!) Rookie Cookie has gathered a few Hispanic recetas (reh-SEH-tahs), or recipes, from friends. Clip your favorites to save and make again. Tamales Tamales (tuh-MAHL-ehs) are eaten in many Latin American countries. They are all a little bit different, but most start with masa (MAH-sah), a dough made from corn. Masa is filled with vegetables, meat, cheese or other foods and then wrapped in a corn husk or other large leaf. Then the tamal is steamed or boiled. People peel off the wrapper and eat the masa and filling.
Traditional cooking Masa can be found in some stores, but many cooks make their own by grinding corn and mixing it with broth from meat, oil and spices. Modern cooks may use a food processor to grind the corn, but some still use a metate (meh-TAH-teh), a stone bowl or tablet, with a stone tool (mano, which means “hand”) that they use to crush the corn kernels.
Mano (hand) and metate
phot
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urte
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nal P
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Ser
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Una receta de rookie CookieCarnitas (Pork)This is a good filler for tamales or delicious by itself.You’ll need:• 2 pounds boneless pork shoulder, trimmed and cut
into 1-inch cubes• 1 teaspoon salt• 1 onion, coarsely chopped• 3 to 4 garlic cloves• 6 whole peppercorns• 1 teaspoon whole cumin seeds• 1/2 teaspoon oregano• 1 teaspoon ground cinnamon• 1/2 teaspoon black pepper• 1/2 teaspoon paprika
What to do:1. In a large pot over medium heat, combine pork cubes and just enough
water to cover the pork. Add salt, onion, garlic, peppercorns, cumin seeds and oregano; bring to a boil. (Put peppercorns and cumin seeds in cheesecloth and tie before adding to the pot.)
2. As the meat boils, a foam will rise to the surface; skim off this foam, then reduce heat to low and simmer for about 11/2 hours, adding water as needed to keep the pot from going dry. Do not allow it to boil. Remove from heat.
3. Allow pork to cool and remove from broth. Discard peppercorns and cumin seeds. Shred meat with two forks.
4. Mix in cinnamon, black pepper and paprika.You will need an adult’s help with this recipe.
from The Mini Page © 2010 Universal Uclick
Alice: What do you call a sick alligator?Avery: An ill-igator!
Ace: What do you get if you cross an alligator with a pickle?
Aaron: A croco-dill!
TM
All the following jokes have something in common. Can you guess the common theme or category?
Aislyn: What would happen if an alligator swallowed a computer?
Archie: It would get a megabyte!
Mini Spy . . .Mini Spy and her friends love to make and eat tacos and burritos. See if you can find: • number 3• letter E • candy cane • ladder • letter T• sailboat • ruler • umbrella • golf club• letter A • strawberry • word MINI • musical note• key • cheese wedge • fish • kite• elephant • number 7 • pencil • snail• owl • question mark •man in the moon
from The Mini Page © 2010 Universal Uclick
TM
Rookie Cookie’s RecipeTex-Mex CasseroleYou’ll need:
• 1 (8-ounce) package whole-wheat elbow macaroni, cooked
• 1 pound lean ground beef• 1/2 cup chopped onion, optional• 2/3 cup water• 1 (1.25-ounce) package taco seasoningWhat to do:1. Cook elbow macaroni according to directions; drain and set aside.2. Brown ground beef and onion over medium heat.3. Drain the beef. Add water, taco seasoning, tomato sauce and diced tomatoes.4. Bring mixture to a boil; reduce heat and simmer for 20 minutes.5. Stir in cooked macaroni, chopped red pepper, sliced black olives and 1 cup
shredded cheese.6. Spray a medium-size baking dish with cooking spray. Pour in casserole
mixture.7. Top with remaining 1/2 cup cheese. Bake for 30 minutes in a preheated
350-degree oven.You will need an adult’s help with this recipe. from The Mini Page © 2010 Universal Uclick
TM
• 1 (8-ounce) can tomato sauce• 1 (14.5-ounce) can diced tomatoes• 1 cup red bell pepper, chopped• 1 (2.25-ounce) can sliced black olives• 11/2 cups reduced-fat shredded
cheddar cheese, divided
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Meet Barbara and Keith Barbara Siesel and Keith Torgan are the members of the musical duo Flute Sweet & Tickletoon. They have made CDs and videos to introduce kids to classical music. Barbara began playing the recorder when she was 6. By the time she was in the sixth grade, she knew she wanted to play the flute. She played in the New York All-
City Orchestra when she was in high school and got to perform with the New York Philharmonic. After she graduated from college with a degree in music, she performed with orchestras all over the world. She later taught music at a college. Keith loved to sing when he was a child. When he grew up, he studied acting at a school in New York and also learned to play the guitar. He began composing music to go with plays. He founded a musical group to perform for kids. Later, he sold cars and made up songs about them. Keith and Barbara met online and later formed Flute Sweet. They perform for kids in libraries, schools, theaters and concert halls. They also formed a different kind of duo and got married!
phot
o by
Bru
ce S
hipp
ee
from The Mini Page © 2010 Universal Uclick
Las Recetas de Rookie
The Mini Page StaffBetty Debnam - Founding Editor and Editor at Large Lisa Tarry - Managing Editor Lucy Lien - Associate Editor Wendy Daley - Artist
What’s for postre (dessert)? In Mexico, kids might ask for a dessert of flan (flahn). This caramelly custard dessert usually has a vanilla flavor, but people also add almonds, orange or coffee. Alfajores (al-fuh-HOR-ehs) are South American sandwich cookies. Crisp cookies on the outside have a layer of sweet dulce de leche (DOOL-seh deh LAY-cheh) between them.
Mexican StewYou’ll need:• 1 tablespoon olive oil• 1/2 cup onion, finely chopped• 3 cloves garlic, minced• 2 teaspoons chili powder• 1/2 teaspoon cumin• 2 cups water• 1 (15-ounce) can tomato sauce• 2 (14.5-ounce) cans diced
tomatoes with green peppers, undrained
What to do:1. Heat olive oil in a large pot; cook onions and garlic until
softened.2. Add spices and stir for 1 minute until mixed.3. Add water, tomato sauce, diced tomatoes, and shredded
turkey or chicken.4. Bring to a boil, then simmer for 5 minutes.5. Add beans, corn, sour cream and cilantro. Simmer again
for 20 minutes, uncovered. Serve with optional toppings of shredded cheese or crushed tortilla.
You will need an adult’s help with this recipe.
• 4 cups shredded cooked turkey or chicken
• 1 (16-ounce) can pinto beans, drained
• 1 (15.25-ounce) can corn, with liquid
• 1/2 cup light sour cream• 1/2 cup chopped fresh
cilantro (optional)
Maíz (Corn) Maíz (mah-EES), or corn, is an important part of the foods eaten in Central and South American countries. Tortillas (tor-TEE-yahs) are round, flat bread made from corn or flour. They’re used to make tacos, enchiladas, burritos and other favorites.
Chicken Cornbread BakeYou’ll need:• 1 cup (4 ounces) pre-shredded four-cheese Mexican
blend cheese, divided• 1/3 cup fat-free milk• 1/4 cup egg substitute• 1 teaspoon ground cumin• 1/8 teaspoon ground red pepper• 1 (14 3/4-ounce) can cream-style corn• 1 (8.5-ounce) box cornbread mix• 1 (4-ounce) can chopped green chilies, drained• cooking spray• 1 (10-ounce) can red enchilada sauce• 2 cups shredded cooked chicken breast• 1/2 cup fat-free sour creamWhat to do:1. Preheat oven to 400 degrees.2. Combine 1/4 cup cheese and next seven ingredients in a
large bowl, stirring just until moist.3. Spray a 13-by-9-inch baking dish; pour in mixture.4. Bake for 15 minutes. Pierce surface with a fork; pour
enchilada sauce over top.5. Top with chicken; sprinkle with remaining 3/4 cup cheese.6. Bake for 15 more minutes until cheese melts.7. Remove from oven and let stand for 5 minutes. Cut into 8
pieces; top each with 1 tablespoon sour cream.Makes 8 servings. You will need an adult’s help with this recipe.
Most newspapers have a special food page one day a week. Look in your paper for recipes for Hispanic foods. Next week, The Mini Page is about migrating monarch butterflies.
(Rookie’s Recipes)
Sopaipilla (soh-puh-PEE-yah) is a fried pastry served at breakfast, with a meal or as a dessert. In Mexican restaurants in the U.S., sopaipillas are often filled with honey and dusted with powdered sugar. ph
oto
cour
tesy
Miia
Heb
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Una receta de rookie Cookie
Una receta de rookie Cookie
from The Mini Page © 2010 Universal Uclick
Supersport: Mark HerzlichHeight: 6-4 Weight: 238 Hometown: Wayne, Penn. Mark Herzlich is back on the football field, and that’s a mini miracle. Boston College’s All-America linebacker missed all of the 2009 season battling Ewing’s sarcoma, an unusual type of bone cancer. In 2008, Herzlich was the Atlantic Coast Conference Player of the Year, made All-America, and ranked 11th nationally in
tackles with an average of 5.79 stops per game. Then the big hitter took a hit from cancer. Herzlich underwent months of intense treatment. During the ordeal, he remained upbeat and received honors for his outreach work and display of courage. Now cancer-free, Herzlich has a titanium rod in his left leg. Despite that, he is striving to regain his hard-hitting style and help BC win games. And nobody’s telling the former high school football/lacrosse star that he can’t make a successful comeback.
TM
