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	<title>La Prensa San Diego &#187; Etc. Etc. Etc.</title>
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		<title>San Diego will move to Mexican dance</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/entertainment/san-diego-will-move-to-mexican-dance/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/entertainment/san-diego-will-move-to-mexican-dance/#comments</comments>
		<pubDate>Fri, 18 May 2012 22:28:14 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Entertainment]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17602</guid>
		<description><![CDATA[By Pablo Jaime Sáinz Mexican dance is one of the most precious treasures in the Aztec country. That is due to the fact that each state has its own musical and dance expressions. That is why on May 19, starting at 3 p.m., the first festival of Mexican dance, “México a través de sus danzas,” [...]]]></description>
			<content:encoded><![CDATA[<p><strong>By Pablo Jaime Sáinz</strong></p>
<div id="attachment_17603" class="wp-caption alignright" style="width: 310px"><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/05/Sabor-a-Mexico-.jpg"><img class="size-medium wp-image-17603" title="Sabor a Mexico" src="http://laprensa-sandiego.org/wp-content/uploads/2012/05/Sabor-a-Mexico--300x204.jpg" alt="" width="300" height="204" /></a><p class="wp-caption-text">Sabor a Mexico.</p></div>
<p>Mexican dance is one of the most precious treasures in the Aztec country. That is due to the fact that each state has its own musical and dance expressions.</p>
<p>That is why on May 19, starting at 3 p.m., the first festival of Mexican dance, “México a través de sus danzas,” will take place at the Organ Pavilion in Balboa Park.</p>
<p>The event is organized by the Mexican General Consulate in San Diego to celebrate the 150 anniversary of Cinco de Mayo. It also celebrates the 100 year history of the Mexican Consulate in San Diego.</p>
<p>The free festival is open to the public and participating dance troupes include Ballet Tierra Caliente; Wa-kushma (Wa: family y Kushma: dancer); Grupo Folklórico Yoneme de la Preparatoria Federal Lázaro Cárdenas and Danzarts, Sabor México, which will offer a showcase of representative dances from eight Mexican states, including Sinaloa, Baja California, Jalisco, Oaxaca, and Veracruz.</p>
<p>Mexican Consul Remedios Gomez Arnau said that Mexico is a diverse country, as reflected in its traditional dances.</p>
<p>“Regional dances are the center from which several elements circulate, including popular culture,” she said. “It is very important to point out that Mexico is a pluralistic country with deep popular, indigenous, mestizo roots, and that cultural expressions vary from one region to another.”</p>
<p>Jose Jaimes, director of Ballet Folklórico Tierra Caliente, which works with youth in Vista, in North County, said that dance is a perfect way to celebrate Mexico.</p>
<p>“Since the Mexican community in San Diego is huge, it is very important to promote our roots through dance, to identify ourselves and present us as we truly are: A strong, united, multicultural community,” Jaimes said. “This event not only celebrates our roots, but it opens many artistic and cultural doors in our community.”</p>
<p>Fernando Lopez Maldonado, teacher and director of Grupo de Danza Yoneme de la Preparatoria Federal Lázaro Cárdenas, in Tijuana, said that this event will promote cultural exchanges between both sides of the border.</p>
<p>“Most likely it will start a interchange relationship that’s more constant, in addition to offering people a variety of folkloric dances from different regions from our country,” Lopez Maldonado said.</p>
<p>Jaimes said that what makes Mexican dance unique is its diversity.</p>
<p>“Mexican folkloric dance stands out because it is a collage of many countries, including European and African, which make it different and rich in styles, musical sounds, and dress,” he said.</p>
<p>More than anything, Jaimes said, Mexican dance is a way to teach people about Mexican history through dance and music.</p>
<p>“Dance is a way of telling our country’s history and of showing that we’re a very rich culture,” he said.</p>
<p>To learn more about “México a través de sus danzas,” please call (619) 308-9950 or visit <a href="http://www.consulmexsd.org">www.consulmexsd.org</a>.</p>
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		<item>
		<title>¡ASK A MEXICAN!</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-23/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-23/#comments</comments>
		<pubDate>Fri, 18 May 2012 18:16:32 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Ask A Mexican]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17543</guid>
		<description><![CDATA[By Gustavo Arellano LAST CALL TO BUY TACO USA! Gentle cabrones, my much-promised Taco USA: How Mexican Food Conquered America has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it. My libro editor has already promised to deport me from the publishing industry [...]]]></description>
			<content:encoded><![CDATA[<p><strong><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg"><img class="size-full wp-image-116 alignright" title="mexican1" src="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg" alt="" width="155" height="171" /></a>By Gustavo Arellano</strong></p>
<p><strong>LAST CALL TO BUY TACO USA!</strong> Gentle cabrones, my much-promised Taco USA: How Mexican Food Conquered America has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it. My libro editor has already promised to deport me from the publishing industry if we don’t sell enough copies! And, after this week, I promise to stop running this shameless self-promotion so I can sneak in more questions—so BUY BUY BUY! Gosh, I sound like a pinche public-radio station during a fund-drive…</p>
<p>I usually don’t allow anyone to hijack this columna, but an exception must be made for California State Assemblymember <strong>Gil Cedillo</strong>. He’s been fighting the good fight for decades, recently trying to get driver’s licenses for illegal immigrants and ceaselessly support DREAMers. Cedillo was so moved by the undocumented college student who wrote in a couple of weeks ago fretting about his future and inability to pay for community college that the chingón assemblymember wrote in with this public service announcement:</p>
<p><strong>Unfortunately, Congress has stalled on passing the Federal Dream Act. However, here in California just last year. Governor Jerry Brown signed AB 130 and AB 131, which allow all students to receive financial aid regardless of immigration status. Assembly Bill 130 went into effect on January 1, 2012 and allows students to receive private scholarships. Currently, there are many organizations, donors and colleges raising money for undocumented students. Just a few weeks ago, UC Berkeley announced that they awarded approximately $1 million in scholarships, which was funded by a combination of private gifts and endowments, to 140 students. In Silicon Valley, a group of technology leaders have donated money for scholarships and resources to undocumented students through an organization called Educators for Fair Consideration. Furthermore, next year, once AB 131 is implemented, students will have the opportunity to receive Cal Grants, Board of Governor’s Fee Waivers (for community college students) and other state-funded scholarships. Although I agree with Gustavo that we must keep the faith while the Congress acts on the Federal Dream Act, here in California we at least have something to be proud of and look forward to.</strong></p>
<p><em>Gracias</em>, Assemblymember Cedillo. If only more assemblymembers and state senators across the country agreed with you on this issue…now, back to your regular programming.</p>
<p><strong>Dear Mexican: Why do Mexicans change their names, seemingly at whim? For example, Antonio Garcia Rodriguez is Antonio Garcia on Monday and Antonio Rodriguez on Wednesday. And by Saturday, he might call himself Pedro Garcia! Is this a plot to confuse whitey? It’s working, if it is!</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>No More Nombres</strong></p>
<p><em>Dear Gabacho:</em> From the moment a Mexican is born until the day he’s seis pies abajo, a Mexican’s sole goal in life is to confound gabachos—commanded so by diosito en el cielo in Leviticus, it is. But the long-winded names Mexicans use isn’t part of that conspiracy. You can actually find a version of question in my ¡Ask a Mexican! book (BUY BUY BUY in the next week, and you get a free ¡Ask a Mexican! tote bag…or not), but let me reiterate: Traditionally, a Mexican’s full name constituted four parts: a first name, a middle nombre, a surname, and the mother’s apellido (more than a few Mexis drop the middle name, and use those initials to create cool belt buckles). This insistence on honoring the maternal and paternal sides of the familia, however, wrecks desmadre on American legal forms, which frequently mistake the maternal name for the last name, a middle name for a surname, or a surname for a middle name. And now you know why far too many Mexis get pulled aside by the TSA—oh, and that whole Tío Lencho-looks-like-Saddam Hussein thing, too…</p>
<p>Ask the Mexican Ask the Mexican at <a href="mailto:themexican@askamexican.net">themexican@askamexican.net</a>, be his fan on Facebook, follow him on Twitter @gustavoarellano or ask him a video question at <a href="http://www.youtube.com/askamexicano">youtube.com/askamexicano</a>!</p>
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		<title>Realizan Tercera Edición de la Convención Otaku Tijuana 2012</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/entertainment/realizan-tercera-edicion-de-la-convencion-otaku-tijuana-2012/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/entertainment/realizan-tercera-edicion-de-la-convencion-otaku-tijuana-2012/#comments</comments>
		<pubDate>Fri, 11 May 2012 21:01:35 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Entertainment]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17502</guid>
		<description><![CDATA[Por: Paco Zavala En la Explanada del Centro Cultural Tijuana el pasado sábado 5 de mayo se realizó la Tercera Edición de la Convención Otaku Tijuana 2012. Este es un encuentro esperado por los seguidores de Otaku, es el término japonés con que se designan a los fans con fuerte interés en el animé y [...]]]></description>
			<content:encoded><![CDATA[<p><strong>Por: Paco Zavala</strong></p>
<div id="attachment_17503" class="wp-caption alignright" style="width: 208px"><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/05/Festival-Otaku.jpg"><img class="size-medium wp-image-17503" title="Festival Otaku" src="http://laprensa-sandiego.org/wp-content/uploads/2012/05/Festival-Otaku-198x300.jpg" alt="" width="198" height="300" /></a><p class="wp-caption-text">Festival Otaku, joven participante caracterizada al estilo japonés.</p></div>
<p>En la Explanada del Centro Cultural Tijuana el pasado sábado 5 de mayo se realizó la Tercera Edición de la Convención Otaku Tijuana 2012. Este es un encuentro esperado por los seguidores de Otaku, es el término japonés con que se designan a los fans con fuerte interés en el animé y el manga.</p>
<p>Cientos de seguidores del manga lucieron personajes de fantasía, coloridas vestimentas, accesorios originales, artículos complementarios y una actitud digna de un buen actor, lucieron jóvenes y niños caracterizados como personajes de comic.</p>
<p>Una fiesta nipona en Tijuana, en la que hubieron muchas actividades vinculadas con esta afición, en uno de los stands que se establecieron estuvieron trabajando las jovencitas Tarita Myrnaiz Zavala Rodríguez, su hermanita Mirna Vianey, y sus compañeras y amigas Eva, Allyson, Jennifer, Marianita y Ashley; hubieron muchos stands en los que se expendían y vendían diversos artículos y servicios.</p>
<p>Notas complementarias: El Centro Cultural Tijuana fue objeto de una publicación en el periódico de circulación nacional Milenio, en la que se destaca el papel preponderante que ha desarrollado esta institución por medio de la ejecución de programas vinculados con la cultura y las artes, cuyos resultados han contribuido a reducir la delincuencia y la violencia en Tijuana, ciudad que había sido calificada como una de las más violentas y peligrosas del mundo.</p>
<p>Como parte de su gira mundial “Cantos y cuentos urbanos 2012”, el cantautor y salsero panameño , uno de los máximos exponentes de la música salsa en el mundo, se presentará este viernes 11 de mayo, a partir de las 8:00 pm., en un extraordinario concierto en la Explanada del Centro Cultural Tijuana, en el marco calendarizado de los festejos del XXX Aniversario de la misma institución.</p>
<p>El Instituto Municipal de Arte y Cultura y la Unión de libreros de Tijuana invitan a la XXX Edición dela Feria del Libro de Tijuana 2012, en la que estarán presentes: escritores, conferencistas, habrá también espectáculos, pabellones infantil y juvenil y miles de libros de las diferentes editoras que existen en la actualidad en México, dicho evento se llevará a cabo a partir del 25 de mayo al 3 de junio en Plaza Río Tijuana.</p>
<p>El Museo Interactivo El Trompo y la Fundación Nacional de Artistas Independientes, están girando una cordial invitación para asistir a la inauguración de la exposición “El PRINCIPITO en mi mundo de colores”, trátase de una exposición itinerante de la obra del maestro Enrique Chiu, en un evento que se realizará el próximo viernes 11 de mayo a las 16:00 pm. en el mismo Museo El trompo.</p>
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		<item>
		<title>¡ASK A MEXICAN!</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-22/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-22/#comments</comments>
		<pubDate>Fri, 11 May 2012 18:00:11 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Ask A Mexican]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17465</guid>
		<description><![CDATA[By Gustavo Arellano BUY TACO USA! Gentle cabrones, my much-promised Taco USA: How Mexican Food Conquered America has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it. My libro editor has already promised to deport me from the publishing industry if we don’t [...]]]></description>
			<content:encoded><![CDATA[<p><strong><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg"><img class="alignright size-full wp-image-116" title="mexican1" src="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg" alt="" width="155" height="171" /></a>By Gustavo Arellano</strong></p>
<p><strong>BUY TACO USA!</strong> Gentle cabrones, my much-promised Taco USA: How Mexican Food Conquered America has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it. My libro editor has already promised to deport me from the publishing industry if we don’t sell enough copies!</p>
<p><strong>Dear Mexican: I’m getting sick and tired of all these dirty, stupid Mexicans running around. The first part is easy: As Mr. Dix says in David Copperfield, when asked what to do with David, “Why, bathe him.” The second part could be just as easy: Pay them to learn English. There is no damn crime in knowing two languages. If they are kids brought here illegally by their parents, pay the parents to learn English also. And don’t ever, ever tell me that there’s no money. I HATE MEXICANS EXCEPT FOR THE GIRLS!</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>Wrote My Question Via Snail Mail</strong></p>
<p><em><strong>Dear Gabacho:</strong></em> And as Dickens wrote in Martin Chuzzlewitz, “What is exaggeration to one class of minds and perceptions, is plain truth to another.” I agree it’s no damn crime to know two languages, so please tell your gaba raza it’s okay to learn Spanish—shit, Mexicans learned English long ago!</p>
<p><strong>Why are Mexican men so attached to their mommies? My boyfriend is an only child, and his mom is loca for him. When he goes out to dinner with his parents, she never has anything to say. But if I am around, she will talk to him forever. I tried to be friends with her, but she looks like she just want to have a civil relationship with me, not a “mother-daughter” relationship. He isn’t crazy in love with his mom because he has stopped speaking to her for ten days because of su novia and had arguments with her because of things she did against me in the past, but he is still kind of&#8230;blind. How can I take him away from her? Somebody told that the food will. I already know how to make three Mexican dishes and he loved! What else can I do besides cook and have sex (which he enjoys a lot!)?</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>Confused Nuera</strong></p>
<p><em><strong>Dear Daughter-in-Law Confundida: </strong></em>It’s not so much a Mexican thing as it is a Catholic culture cosa. One of my favorite cross-cultural moments happened in The Godfather 2, where the young Vito Corleone (as played by Robert DeNiro) saw an opera in Little Italy in which the protagonist, upon learning about the death of his saintly mother, proceeded to sing that he was going to kill his…was it a wife? Lover? Don’t have my Netflix right now. Anyhoo, Catholic culture teaches the male worship of moms and the dismissal of all other woman as inadequate—it’s the whole Madonna/whore complex, and it’s a cycle that not even the best panocha on Earth can break. And as the eldest son of a wonderful mami, I say let this benevolent tyranny reign FOREVER.</p>
<p>Ask the Mexican Ask the Mexican at <a href="mailto:themexican@askamexican.net">themexican@askamexican.net</a>, be his fan on Facebook, follow him on Twitter @gustavoarellano or ask him a video question at <a href="http://www.youtube.com/askamexicano">youtube.com/askamexicano</a>!</p>
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		<title>There She Grows</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/foodtid-bits/there-she-grows/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/foodtid-bits/there-she-grows/#comments</comments>
		<pubDate>Fri, 11 May 2012 17:46:52 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Food Page/Tid Bits]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17461</guid>
		<description><![CDATA[Women farmers share family recipes and what it&#8217;s like growing America&#8217;s food Stenger Family Not-Secret Pork Mignon American Lamb Arugula Salad with Blackberry Vinaigrette Stuffed Jalapeño Peppers &#160; (Family Features) When you try to picture what a farmer looks like, you probably don&#8217;t picture a woman. But women operate more than 30 percent of the [...]]]></description>
			<content:encoded><![CDATA[<div id="ffescontainer">
<div id="ffescontent">
<p><strong>Women farmers share family recipes and what it&#8217;s like growing America&#8217;s food</strong></p>
<p><a href="#7005">Stenger Family Not-Secret Pork Mignon</a><br />
<a href="#7006">American Lamb Arugula Salad with Blackberry Vinaigrette</a><br />
<a href="#7007">Stuffed Jalapeño Peppers</a></p>
<p>&nbsp;</p>
<p><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/05/11050at.jpg"><img class="size-full wp-image-17462 alignright" title="11050at" src="http://laprensa-sandiego.org/wp-content/uploads/2012/05/11050at.jpg" alt="" width="300" height="300" /></a>(Family Features) When you try to picture what a farmer looks like, you probably don&#8217;t picture a woman. But women operate more than 30 percent of the more than 3 million farms in America-making them a large part of raising your food.</p>
<p>Kristin Reese and Carrie Divine are two women whose farming roots run deep. Kristin grew up on a farm in Ohio and now has a farm of her own with her husband and kids. Carrie is an eighth-generation farmer on her family&#8217;s land in Kentucky. Kristin and Carrie say the hardest part of being a farmer is not the hard work, it&#8217;s that today&#8217;s farming is often misunderstood. Some consumers often think their food comes from large, impersonal corporations. The fact is, 98 percent of farms and ranches in the United States are family owned and operated. That&#8217;s why Kristin and Carrie joined CommonGround, a movement that fosters conversations among farm women and women in cities and suburbs around the country who want to know more about their food.</p>
<p><img style="width: 125px; height: 125px;" src="http://www.culinary.net/images/300-300/projects/11050et.jpg" alt="" align="left" border="1" hspace="3" vspace="3" />Through local events and the website <a href="http://track.familyfeatures.com/redirect/11050/commonground.html" target="_blank">www.FindOurCommonGround.com</a>, women farmers share facts about today&#8217;s agriculture and dispel misconceptions about modern farming.</p>
<p>&#8220;I can empathize with mothers who might be confused about making healthy food choices amid all of the information surrounding their food,&#8221; said Carrie. In her role with CommonGround, she talks with people who may have never been on a farm about the truth of where their food comes from and how it is raised.</p>
<p>&#8220;If most consumers had a better understanding of the people who grow their food and raise the animals and the practices used, they would feel more comfortable with their food choices,&#8221; Kristin says.</p>
<p>Here, Carrie shares a family favorite for the grill &#8211; The Stenger Family Not-Secret Pork Mignon. She uses freshly ground pork and a tangy barbecue sauce for a fresh take on a basic burger.</p>
<p><img style="width: 125px; height: 125px;" src="http://www.culinary.net/images/300-300/projects/11050dt.jpg" alt="" align="right" border="1" hspace="3" vspace="3" />Kristin says that her American Lamb Arugula Salad with Blackberry Vinaigrette is simple, but has big flavor. &#8220;I enjoy making this because we raise blackberries, lamb and arugula, so all the ingredients are at my fingertips. If you don&#8217;t have that luxury, the ingredients are easy to find at the local grocery store.&#8221;</p>
<p>To learn more about family farming, get food facts, find more recipes, or pose your own question to a farmer, visit <a href="http://track.familyfeatures.com/redirect/11050/commonground.html" target="_blank">www.FindOurCommonGround.com</a>.</p>
<p>Buying from local farms helps support area farmers, but most of the United States relies on food choices from around the country. In fact, only 20 percent of farm land is near large metropolitan areas. As the population grows and competes for land, energy and water, U.S. farmers are becoming more sustainable, more efficient and more productive all the time.</p>
<div id="ffesvideo" align="center"><a style="text-decoration: none;" title="Watch Common Ground Video" href="http://youtu.be/lrdugrGpL7k" target="_blank"><img src="http://www.culinary.net/images/300-300/projects/11050Video.jpg" alt="" border="0" /><br />
Click to Play Video</a></div>
<p><a name="7005"></a></p>
<h3>Stenger Family Not-Secret Pork Mignon</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=7005&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>2 1/2 pounds lean ground pork (I usually ask the local grocery store meat department to double-grind a pork loin or trimmed Boston butt for me.)</li>
<li>1/4 teaspoon black pepper</li>
<li>1/8 teaspoon sugar</li>
<li>1/8 teaspoon cayenne pepper</li>
<li>2 teaspoons salt</li>
<li>8 bacon slices</li>
</ul>
<h5>For sauce</h5>
<ul>
<li>1 cup BBQ sauce (hickory smoke flavor)</li>
<li>1 tablespoon lemon juice</li>
<li>2 tablespoons brown sugar</li>
<li>1 tablespoon steak sauce</li>
<li>2 tablespoons Worcestershire sauce</li>
<li>1/8 teaspoon season salt</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Mix the spices with pork. Don&#8217;t think of doing this with a spoon &#8211; get your hands in there. Form into patties 1 inch thick. Wrap bacon slices around outside and secure with toothpicks.</li>
<li>Place bacon-wrapped patties on grill over a slow fire. Begin basting immediately with sauce mixture.</li>
<li>Turn patties over every 10 minutes and repeat basting. If sauce begins to brown too quickly, place patties on aluminum foil. Cook over slow fire 30 to 40 minutes until done.</li>
</ol>
<p><strong>Serves</strong><br />
Makes 8 servings</p>
<p><strong>Notes, Tips &amp; Suggestions</strong><br />
<em>by Carrie Divine</em></p>
<p><a name="7006"></a></p>
<h3>American Lamb Arugula Salad with Blackberry Vinaigrette</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=7006&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>1 to 2 pounds sliced roasted lamb leg</li>
<li>2 bunches of arugula,washed and dried</li>
<li>10 ounces soft, mild goat cheese</li>
<li>Blackberries</li>
<li>1/2 cup toasted pecans</li>
<li>Salt and pepper to taste</li>
</ul>
<h5>Blackberry Vinaigrette</h5>
<ul>
<li>2 tablespoons Dijon mustard</li>
<li>1/4 cup blackberry preserves</li>
<li>1/2 cup olive oil</li>
<li>2 tablespoons fresh herbs, such as basil and thyme</li>
<li>Salt and pepper to taste</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Preheat oven to 450°F.</li>
<li>Place lamb leg into a roasting pan and roast uncovered for 20 minutes, or until a crust forms that will seal in the juices. Lower heat to 300°F. Finish cooking (bone-in roast requires additional 20 minutes per pound; boneless roast requires additional 25 minutes per pound). Internal temperature should reach 130° to 135°F for a medium rare roast.</li>
<li>Remove from oven and let rest for 20 minutes before carving. Carve against the grain about 1/2 inch thick per slice.</li>
<li>Whisk all Blackberry Vinaigrette ingredients in a bowl.</li>
<li>Arrange arugula in mounds on 4 plates with equal parts goat cheese in center of each mound.</li>
<li>Arrange lamb slices around goat cheese and drizzle with vinaigrette. Garnish with blackberries and toasted pecans.</li>
<li>Serve with crusty French bread and a crisp Sauvignon Blanc.</li>
</ol>
<p><strong>Serves</strong><br />
Makes 4 servings</p>
<p><strong>Notes, Tips &amp; Suggestions</strong><br />
<em>by Kristin Reese</em></p>
<p><a name="7007"></a></p>
<h3>Stuffed Jalapeño Peppers</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=7007&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>33 large jalapeño peppers</li>
<li>1 pound spicy sausage</li>
<li>1 bunch green onions</li>
<li>1 8-ounce package cream cheese, softened</li>
<li>1 tablespoon balsamic vinegar or Worcestershire sauce</li>
<li>1/8 to 1/4 teaspoon garlic powder</li>
<li>1 pound thin-sliced bacon</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Prepare jalapeños by cutting off tops and removing seeds and membrane from insides using an apple corer.</li>
<li>Be careful not to poke holes in sides of peppers. Drain on paper towels. (I recommend wearing gloves for this spicy project.)</li>
<li>Brown the sausage in sauce pan.</li>
<li>Chop onions fine in a food processor. Add browned sausage and process until meat is finely chopped.</li>
<li>Add cream cheese, balsamic vinegar and garlic powder. Process until combined.</li>
<li>Stuff peppers with sausage mixture using a jerky shooter, pastry bag or small spoon.</li>
<li>Cover top of pepper with one-half slice of bacon, using a toothpick to secure. Place in jalapeño pepper cooker or custard cups, making sure peppers remain upright.</li>
<li>Bake in a 350°F oven for 1 to 1 1/2 hours. The longer they bake, the milder they are.</li>
</ol>
<p><strong>Serves</strong><br />
Makes 10 servings</p>
<p><strong>Notes, Tips &amp; Suggestions</strong><br />
<em>by Linda Schwartz</em></p>
<p><strong>SOURCE: </strong><br />
<a href="http://track.familyfeatures.com/redirect/11050/commonground.html" target="_blank">United Soybean Board</a></p>
</div>
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		<item>
		<title>Calendar of Events:</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/entertainment/calendar-of-events-12/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/entertainment/calendar-of-events-12/#comments</comments>
		<pubDate>Fri, 04 May 2012 21:25:21 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Entertainment]]></category>
		<category><![CDATA[Coyote music]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[festival]]></category>
		<category><![CDATA[film]]></category>
		<category><![CDATA[jazz]]></category>
		<category><![CDATA[Jewish Festival]]></category>
		<category><![CDATA[summer pops]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17391</guid>
		<description><![CDATA[Cuyamaca College’s Coyote Music Festival leaps on stage May 5 A free music festival that is the culmination of a Cuyamaca College course on the music industry will feature nine bands rocking at the grand lawn at the Rancho San Diego college from noon to 5 p.m. on Saturday, May 5. Among the nine bands [...]]]></description>
			<content:encoded><![CDATA[<p><strong>Cuyamaca College’s Coyote Music Festival leaps on stage May 5</strong></p>
<p>A free music festival that is the culmination of a Cuyamaca College course on the music industry will feature nine bands rocking at the grand lawn at the Rancho San Diego college from noon to 5 p.m. on Saturday, May 5.<br />
Among the nine bands performing in the all-ages event is an Orange County draw, Railroad to Alaska, a post-grunge/alternative metal group that in 2011 was named Best New Artist at the Orange County Music Awards and in 2012, won kudos as the Best Metal and Best Live Band.</p>
<p>Rounding out the blues, hard rock, pop, punk, indie, and alternative rock bands are King Legend, Fighting with Irons, Shining Through, NKNZ, the Illustrative Violet, Hugh Gaskins and the G String Daddies, Interrobang, and Human Crossing. The music festival will have two stages showcasing the bands each playing 30-minute sets of original music.</p>
<p>This year, festival-goers will enjoy two of San Diego’s best known food trucks — Super Q BBQ and Asian Persuasion — as well as face painting and carnival games for kids.</p>
<p>“But the main attraction is the music – San Diego and Orange County-based bands that play original music and are trying to get some recognition,” Setzer said. “It’s a terrific win-win situation – the students get the excitement and experience of producing a festival, the bands get a chance to perform in a well-organized setting, and the community can spend an afternoon on a beautiful outdoor site enjoying a free music festival in an alcohol- and tobacco-free environment.”<br />
For more information, including links to bands performing at the festival, go to <a href="https://www.facebook.com/events/243368909092959/">https://www.facebook.com/events/243368909092959/</a></p>
<p><strong>Singer-Songwriter Sharon Dubois Kicks Off Pop Series at Liberty Theatre at Paradise Village on Sunday, May 6, 2012</strong></p>
<p>San Diego singer/songwriter Sharon Dubois will kick off a new series of pop concerts at Liberty Theatre at Paradise Village on Sunday, May 6, 2012 at 7pm.</p>
<p><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/05/DuBois.jpg"><img class="alignright  wp-image-17392" title="DuBois" src="http://laprensa-sandiego.org/wp-content/uploads/2012/05/DuBois-300x198.jpg" alt="" width="270" height="178" /></a>Sharon DuBois will be performing songs from her second album as a solo artist, “Here I Am.” All her songs are funky, fresh original compositions, written from the heart, giving the listener an intimate view into her innermost truth while holding nothing back.</p>
<p>Sharon DuBois has been singing since babyhood, under the guidance of her 10 older siblings and musical parents and surrounded by pianos, guitars, and a harp. Her first solo performance was at the age of 12. She studied at San Diego State University and earned an Associates degree in Music/Voice Concentration from Monroe Community College before studying voice at the Eastman School of Music in Rochester, New York.</p>
<p>With more than 500 jazz standards in her songbook, Sharon has performed with a multitude of bands and artists from David Altman, Tony Cavagnaro, Daniel Jackson (Ray Charles) and Marshall Hawkins (Miles Davis), to the La Jolla Symphony Orchestra Choir. She sang with Charles McPherson Jr.’s Cold Sweat Band at Idyllwild’s Jazz in the Pines festival, 2010. She says her most thrilling and memorable performance happened as singer of the MCC Big Band at the Apollo Theater in Harlem, New York.</p>
<p>LIBERTY THEATRE at Paradise Village, 2700 E. 4th St., National City, CA 91950. Admission: $15 General Admission, $10 for Seniors/Students/Active Military. Box office &amp; concessions open: 6pm. Doors open: 6:30pm. Concert begins: 7pm.</p>
<p><strong>¡Celébrate! The Jewish Experience in Spanish Speaking Countries opens in San Diego</strong></p>
<p>The Anti-Defamation League San Diego Regional Office is proud to bring the successful program ¡Celébrate! The Jewish Experience in Spanish Speaking Countries to San Diego this May.</p>
<p>¡Celébrate! is an unprecedented festival of film, music and lectures highlighting the historic and contemporary journey of the Jewish people.</p>
<p>The program will open with the Film Seminar Jews in Mexican Cinema featuring film director Isaac Artenstein on Wednesday, May 9, 2012, 7:30 p.m. at the David and Dorothea Garfield Theatre, Lawrence Family JCC in La Jolla. The seminar will feature the specific contributions of Jewish filmmakers in Mexico, utilizing clips from films like Norah’s Will, Novia Que Te Vea, and Tijuana Jews.</p>
<p>On Thursday, May 17, 2012 at 7:30 p.m. award-winning jazz guitarist-composer-producer Jaime Valle will play a program of Jazz Latino with Jewish Inspirations at 98 Bottles in Little Italy. The concert will include guest Jazz and Latin singer Coral MacFarland who will perform in Ladino, the Spanish-Jewish dialect spoken by Sephardic Jews. This concert is for ages 21 and over.</p>
<p>The program will conclude with a lecture on Tuesday, May 22, 2012 at 7:30 p.m. at the San Diego Historic Building of Ohr Shalom Synagogue. Radio host- journalist-researcher Enrique Chmelnik will travel from Mexico to offer an historic perspective on the issues of discrimination and tolerance in Mexico in the presentation The Struggle for Tolerance in Mexico.</p>
<p>¡Celébrate! passes are now available for purchase and includes admission to all three events. Tickets for each individual event can also be purchased separately. Space is limited.</p>
<p>For tickets please visit <a href="http://www.adl.org/sdcelebrate">www.adl.org/sdcelebrate</a></p>
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		<title>¡ASK A MEXICAN!</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-21/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-21/#comments</comments>
		<pubDate>Fri, 04 May 2012 18:40:34 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Ask A Mexican]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17374</guid>
		<description><![CDATA[By Gustavo Arellano BUY TACO USA! Gentle cabrones, my much-promised Taco USA: How Mexican Food Conquered America has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it. My libro editor has already promised to deport me from the publishing industry if we don’t [...]]]></description>
			<content:encoded><![CDATA[<p><strong><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg"><img class="alignright size-full wp-image-116" title="mexican1" src="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg" alt="" width="155" height="171" /></a>By Gustavo Arellano</strong></p>
<p><strong>BUY TACO USA!</strong> Gentle cabrones, my much-promised Taco USA: How Mexican Food Conquered America has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it. My libro editor has already promised to deport me from the publishing industry if we don’t sell enough copies!</p>
<p><strong>Dear Mexican: I am a 20-year-old tall, slender, blonde Jewish Russian-American, He is a 24-year-old, short muscular Mexican. At face value, you would never think we would work well, but we do. I started to love him. He’s the most unique person I have ever met. He is never down, always smiling, and positive while I worry. However, I noticed he is the most prideful guy I have ever met. It’s good to be proud, I think. But here is the issue. This New Years, he invited me to go to Tijuana with him to meet his friends. Everyone warned me against it but I was still up for it. However, I got really sick and worried on top of it, so I backed out last minute. He thinks I didn’t want to hang out with his friends—as if I think I’m too good for them. He thinks I’m rejecting that entire part of him if I say I am scared to go to Tijuana to party, when really I’m not the party type. How do I win him back without hurting his pride? It’s a new year so I want to get this off my chest. What is at the heart of a Mexican guy? How do I un-break it? Was I wrong to fear Tijuana?</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>Rusa Ruca</strong></p>
<p><em><strong>Dear Gabacha:</strong></em> If you were truly sick, then your Mexi has no reason to be angry at you—enferma is enferma, and you couldn’t help it. But if you don’t like to party, may I suggest dating an Amish guy? Mexicans and fiestas go like “brown” and “down,” so you have to prepare yourself for a lifetime of quinceañeras, funerals, bodas, baptisms and carne asada Sundays if you truly love the guy. And you were wrong to fear Tijuana—in the past couple of years, the city has exploded on the culinary map, with inventive chefs fishing the riches of the Sea of Cortez and combining them with homegrown wines, olive oils, cheese, and the best street food this side of Mexico City. Yeah, areas of the city remain sketchy; just like any other big city, stay away from them, but don’t let said threat of danger keep you away. Finally, how do you un-break a Mexi man’s heart? A nice, big meal, and a bout of the sexytimes.</p>
<p><strong>I think I may be Mexican—but I’m not sure. Can you help me decide? Ever since I was a child, both sides of my family would say, “You are Spanish, NOT Mexican.” I’ve always wanted to get to the bottom of this issue, so I recently had my DNA tested. The report stated that I’m 53% Native American, 46% European and 1% Sub-Saharan African, (all humans have a small portion of Sub-Saharan African DNA because humans evolved on the African continent). Just as I was getting comfortable with my Native American status, my brother said, “These results prove you are Mexican!” When I asked how he came to that conclusion, he claimed that a Mexican is just a Native American that got knocked up by a European. To make things even more confusing, some say I am Hispanic, Chicano or Latino. Señor, please tell me what I am: Native American, Hispanic, Chicano, Latino, or Mexican?</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>¿Paella o Pintos?</strong></p>
<p><em><strong>Dear Wabette:</strong></em> Does the lamestream media’s infatuation with a recent Pew Hispanic Center study showing the vast majority of Spanish-speaking cabrones don’t identify as either Hispanic or Latino but rather their national or ethnic origin bug you as much as it does me? If your family wants to call themselves Spanish even though they have a nopal en la frente, then let them be self-hating. And call yourself whatever chingado term you want—may I suggest chica caliente?</p>
<p><em>Ask the Mexican Ask the Mexican at <a href="mailto:themexican@askamexican.net">themexican@askamexican.net</a>, be his fan on Facebook, follow him on Twitter @gustavoarellano or ask him a video question at <a href="http://www.youtube.com/askamexicano">youtube.com/askamexicano</a>!</em></p>
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		<title>Grilled to Perfection</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/foodtid-bits/grilled-to-perfection/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/foodtid-bits/grilled-to-perfection/#comments</comments>
		<pubDate>Fri, 27 Apr 2012 22:47:38 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Food Page/Tid Bits]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17339</guid>
		<description><![CDATA[Buffalo Sirloin Tips Filet Mignon with Garlic Butter Medallions Peppercorn Crusted Strip Steaks Ribeye Steak with Shallot Demi-Glace Shallot Demi-Glace &#160; (Family Features) Tender, juicy, flame-kissed and seasoned just right &#8211; there may not be anything more satisfying than a perfectly grilled steak. These recipes and grilling tips from the steak experts at Omaha Steaks [...]]]></description>
			<content:encoded><![CDATA[<div id="ffescontainer">
<div id="ffescontent">
<p><a href="#6972">Buffalo Sirloin Tips<br />
</a><a href="#6973">Filet Mignon with Garlic Butter Medallions<br />
</a><a href="#6974">Peppercorn Crusted Strip Steaks<br />
</a><a href="#6975">Ribeye Steak with Shallot Demi-Glace<br />
</a><a href="#6976">Shallot Demi-Glace</a></p>
<p>&nbsp;</p>
<p><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/04/11052at.jpg"><img class="alignright size-full wp-image-17340" title="11052at" src="http://laprensa-sandiego.org/wp-content/uploads/2012/04/11052at.jpg" alt="" width="300" height="300" /></a>(Family Features) Tender, juicy, flame-kissed and seasoned just right &#8211; there may not be anything more satisfying than a perfectly grilled steak.</p>
<p>These recipes and grilling tips from the steak experts at Omaha Steaks will help you put the perfect steak on your plate any time you want.</p>
<p>Get more grilling recipes at <a href="http://track.familyfeatures.com/redirect/11052/omahasteaks.html" target="_blank">www.omahasteaks.com</a>. You can also download the free Steak Time app to get exclusive recipes and an innovative grilling timer.</p>
<h3>Top 5 Tips for Perfect Grilling</h3>
<ol>
<li>Clean and pre-heat grill on high.</li>
<li>Lightly oil and season everything before you put it on the grill. This helps the searing process and prevents sticking.</li>
<li>Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat, and cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.</li>
<li>Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked steak.</li>
<li>Place your cooked steak on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.</li>
</ol>
<p><a href="/images/300-300/projects/11052_chart.jpg" target="_blank"><img src="http://www.culinary.net/images/300-300/projects/11052ct.jpg" alt="" align="absMiddle" border="1" hspace="3" vspace="3" /></a><br />
<a name="6972"></a></p>
<h3>Buffalo Sirloin Tips</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=6972&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>1 pound Omaha Steaks Sirloin Tips</li>
<li>1 teaspoon kosher salt</li>
<li>1/2teaspoon chile powder</li>
<li>1/4 teaspoon black pepper</li>
<li>4 to 6 bamboo or stainless steel skewers</li>
<li>1 recipe Buffalo Sauce</li>
<li>Leaves green leaf lettuce</li>
<li>Optional celery sticks, ranch or blue cheese dressing</li>
</ul>
<h5>Buffalo Sauce</h5>
<ul>
<li>4 tablespoons butter, softened</li>
<li>2 tablespoons hot sauce</li>
<li>2 tablespoons chile sauce</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Preheat grill on high.</li>
<li>Prepare Buffalo Sauce.</li>
<li>Blot sirloin tips dry with a clean paper towel.</li>
<li>In small mixing bowl, combine sirloin tips, salt, chile powder and pepper.</li>
<li>Thread seasoned sirloin tips onto skewers, keeping the thickness even and allowing space between each piece.</li>
<li>Place skewers on grill and cook to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.</li>
<li>Remove skewers from grill and use tongs to slide cooked sirloin tips into a large bowl.</li>
<li>Toss cooked tips with Buffalo Sauce until well coated.</li>
<li>Use a toothpick to remove tips from bowl onto a plate lined with lettuce leaves.</li>
<li>Pour extra sauce into a dipping cup and serve with tips. If desired, serve with celery or dressings.</li>
<li><strong>Buffalo Sauce:</strong> Mix ingredients in mixer or food processor until completely combined.</li>
</ol>
<p><strong>Serves</strong><br />
Serves 4 to 6</p>
<p><a name="6973"></a></p>
<h3>Filet Mignon with Garlic Butter Medallions</h3>
<p><strong>Ingredients</strong></p>
<ul>
<li>4 Omaha Steaks Filet Mignon Steaks</li>
<li>Kosher salt and ground black pepper to taste</li>
</ul>
<h5>Garlic Butter</h5>
<ul>
<li>2 heads garlic</li>
<li>1 tablespoon olive oil</li>
<li>1/4 pound unsalted butter, softened</li>
<li>1/2 teaspoon sea salt</li>
<li>1 tablespoon Worcestershire sauce</li>
<li>1 tablespoon chopped parsley</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Preheat grill on high.</li>
<li>Season steaks with salt and pepper.</li>
<li>Grill steaks to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.</li>
<li>Just before removing the steaks from the grill, place a generous medallion slice of Garlic Butter on each steak.</li>
<li>Let steaks rest 2 minutes, while butter continues to melt and then serve.</li>
<li><strong>Garlic Butter (Serves 4 to 6):</strong> Preheat oven to 375°F.</li>
<li>Slice half an inch off tops of garlic heads and place on baking sheet.</li>
<li>Drizzle olive oil over garlic and cover with tented foil. Roast in oven for 1 hour.</li>
<li>Remove garlic from oven and let cool until able to handle. Squeeze roasted garlic out of the skin into food processor or blender.</li>
<li>Add butter, salt, Worcestershire and parsley, blend all ingredients together.</li>
<li>Place mixture in middle of a large piece of plastic wrap. Form into a log and wrap tightly.</li>
<li>Refrigerate 4 to 6 hours. Butter will keep for several weeks in refrigerator.</li>
</ol>
<p><strong>Serves</strong><br />
Serves 4</p>
<p><a name="6974"></a></p>
<h3>Peppercorn Crusted Strip Steaks</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=6974&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>4 Omaha Steaks Strip Loin Steaks</li>
<li>2 tablespoons olive oil</li>
<li>3 teaspoons coarsely ground black peppercorns</li>
<li>1 teaspoon coarsely ground sea salt</li>
<li>4 teaspoons garlic cloves, minced</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Preheat grill on high.</li>
<li>In small bowl, combine black peppercorns, salt and garlic.</li>
<li>Blot steaks dry with a clean paper towel.</li>
<li>Brush both sides of steaks with olive oil.</li>
<li>Evenly apply rub on to one side of each steak.</li>
<li>Grill steaks to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.</li>
<li>Serve steaks with rub side up.</li>
</ol>
<p><strong>Serves</strong><br />
Serves 4</p>
<p><a name="6975"></a></p>
<h3>Ribeye Steak with Shallot Demi-Glace</h3>
<p><strong>Ingredients</strong></p>
<ul>
<li>4 Omaha Steaks Rib Eye Steaks</li>
<li>Kosher salt and ground black pepper to taste</li>
<li>1 cup Shallot Demi-Glace</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Prepare Shallot Demi-Glace sauce.</li>
<li>Blot steaks dry with a clean paper towel.</li>
<li>Preheat grill on high. Season steaks with salt and pepper.</li>
<li>Grill steaks to desired doneness using Steak Time app or grilling chart.</li>
<li>Place steaks on serving plate and sauce with the Shallot Demi-Glace.</li>
</ol>
<p><strong>Serves</strong><br />
Serves 4</p>
<p><a name="6976"></a></p>
<h3>Shallot Demi-Glace</h3>
<p><strong>Ingredients</strong></p>
<ul>
<li>1 tablespoon cooking oil</li>
<li>1 medium shallot, minced</li>
<li>1/2 cup red wine</li>
<li>1 cup demi-glace (can be found in most grocery and specialty food stores)</li>
<li>Salt and pepper to taste</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Preheat oil in a small sauce pan.</li>
<li>Add shallots and cook them for 1 1/2 to 2 minutes. Shallots should be well browned and some should be blackened.</li>
<li>Add red wine and reduce liquid by 2/3.</li>
<li>Add demi-glace and bring to a boil. Reduce sauce while stirring for 2 to 3 minutes or until desired consistency reached. If desired, add salt and pepper.</li>
</ol>
<p><strong>Serves</strong><br />
Serves 4</p>
<p><strong>SOURCE: </strong><br />
<a href="http://track.familyfeatures.com/redirect/11052/omahasteaks.html" target="_blank">Omaha Steaks</a></p>
</div>
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		<slash:comments>6</slash:comments>
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		<item>
		<title>Presentó Desfile de Modas Universidad de las Californias en Casa de la Cultura</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/entertainment/presento-desfile-de-modas-universidad-de-las-californias-en-casa-de-la-cultura/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/entertainment/presento-desfile-de-modas-universidad-de-las-californias-en-casa-de-la-cultura/#comments</comments>
		<pubDate>Fri, 27 Apr 2012 21:19:54 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Entertainment]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17310</guid>
		<description><![CDATA[Por Paco Zavala El Instituto Municipal de Arte y Cultura siempre atento a las inquietudes culturales y artísticas de la comunidad a través de la Casa de la Cultura Altamira, realizó el pasado sábado 21 de abril el evento “Estación 1209 Fashion Show” que organizó la Universidad de las Californias. En un ambiente de cordialidad [...]]]></description>
			<content:encoded><![CDATA[<p><strong>Por Paco Zavala</strong></p>
<div id="attachment_17311" class="wp-caption alignright" style="width: 176px"><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/04/Modelo-posando-vestido-de-noche.jpg"><img class="size-medium wp-image-17311 " title="Modelo posando vestido de noche" src="http://laprensa-sandiego.org/wp-content/uploads/2012/04/Modelo-posando-vestido-de-noche-166x300.jpg" alt="" width="166" height="300" /></a><p class="wp-caption-text">Modelo posando vestido de noche.</p></div>
<p>El Instituto Municipal de Arte y Cultura siempre atento a las inquietudes culturales y artísticas de la comunidad a través de la Casa de la Cultura Altamira, realizó el pasado sábado 21 de abril el evento “Estación 1209 Fashion Show” que organizó la Universidad de las Californias.</p>
<p>En un ambiente de cordialidad y de convivencia se reunieron familiares y amigos de los egresados para avalar la manifestación en lo que sería el desfile de graduación de estos jóvenes egresados de la carrera de Diseño de Modas de la Universidad de las Californias.</p>
<p>Al desfilar por la pasarela los modelos de las diseñadoras egresadas, el fondo musical que prevaleció fue el rock y la balada, creando un ambiente agradable y festivo.</p>
<p>Algunas de las diseñadoras egresadas y que además han destacado por la impresión que han causado sus diseños, son: Nancy Guzmán, Mónica Gaxi-ola y Claudia Valdéz, quienes mostraron cada una seis atuendos, destacando vestidos de noche en distintos colores obscuros, vestidos de coctel en colores vivos y brillantes como el verde y el naranja, los modelos de vestidos de novia fueron los que causaron impacto entre la concurrencia, destacando la tradición entre estos atuendos con el uso del color blanco. La graduación finalizó con la degustación de bocadillos y bebidas generosas.</p>
<p>En otra información vinculada con la cultura y las artes tenemos la agradable noticia que los “Sábados de matinée infantil” regresan a cumplir su séptima edición de estar presentes en la Casa de la Cultura Altamira, iniciando este próximo sábado y finalizando el próximo 23 de junio.</p>
<p>En esta nueva serie se presentarán obras de teatro como “La flauta mágica”, espectáculo de títeres adaptada por Michel Guerra y José Medina, especialmente dirigida a un público eminentemente infantil. Otra obra es “El castigo de las risitas” y otros espectáculos.</p>
<p>El sábado 28 de abril La Casa de la Cultura “El Pípila” que se encuentra ubicada en Calle Décima No. 7828 en el sector de El Pípila, agasajará con un gran fiestón a los niños en el marco de la celebración del “Día del niño”, en el que habrán payasos, dulces, artistas y mucha diversión, con toda seguridad se divertirán en grande los peques que asistan a tan significativa celebración ¡A divertirse niños!</p>
<p>El pasado miércoles La Casa de la Cultura Playas hizo lo propio en su sector, celebrar con una gran fiesta a los niños del área, con presentaciones artísticas, presentación de una obra de teatro, dulces, regalos y muchísima diversión. La señora Yoly Contreras, asistente administrativa de esta institución hizo circular invitaciones a los distintos planteles educativos de Playas de Tijuana, asistiendo particularmente la Escuela Primaria “Valentín Gómez Farías, institución en la que toda la chiquillada gozó de este agasajo.</p>
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		<title>¡ASK A MEXICAN!</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-20/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-20/#comments</comments>
		<pubDate>Fri, 27 Apr 2012 17:54:47 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Ask A Mexican]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17274</guid>
		<description><![CDATA[By Gustavo Arellano BUY TACO USA! Gentle cabrones, my much-promised Taco USA: How Mexican Food Conquered America has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it. My libro editor has already promised to deport me from the publishing industry if we don’t [...]]]></description>
			<content:encoded><![CDATA[<p><strong><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg"><img class="alignright size-full wp-image-116" title="mexican1" src="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg" alt="" width="155" height="171" /></a>By Gustavo Arellano</strong></p>
<p>BUY TACO USA! Gentle cabrones, my much-promised Taco USA: How Mexican Food Conquered America has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it. My libro editor has already promised to deport me from the publishing industry if we don’t sell enough copies!</p>
<p><strong>Dear Mexican: How come there are a bunch of fair-skinned European-looking guys running Mexico? When I am in Mexico, I see them having power lunches in fine restaurants, driving Beemers and escorting absolutely breathtaking women with long legs and high cheek bones around town. Who are these guys? How can I become one of them? Okay, the last question is silly but&#8230;</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>Chico Amante</strong></p>
<p><em><strong>Dear Gabacho:</strong></em> Mexico has had a full-blooded Indian (Benito Juarez), a half-Mixtec (Porfirio Diaz), an Afro-Mexican (Vicente Guerrero), and many mestizos as presidents, and a Lebanese-Mexican (Carlos Slim) is its richest man; the United States de Gabachos has had one negrito, a Dutch cabrón, and a mick serve as president in a cavalcade of Caucasians. European power ¿qué?</p>
<p><strong>What is up with the broken-down coche in the front yard of almost all Mexicans and the rose bushes? Why the rose bushes? Do you get your Mexican card revoked if you do not fulfill these apparent criteria to be Mexican?</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>Pocho from Palmdale</strong></p>
<p><em><strong>Dear Wab:</strong></em> The car is because the cousin who knows how to fix radiators needs to fix his first; the roses are in homage to the Virgin of Guadalupe, whom the legend goes ordered the Indian (another Mexi who runs Mexico!) Juan Diego to show skeptical Spanish padres proof of her existence. Juan Diego gathered rose petals in his cloak and dumped them in front of the culero clergy only to find an imprint of la morenita on it. Let’s see an English garden do that.</p>
<p><strong>I came to this country when I was four years old from Mexico with my parents; I’m now 22 years of age. My parents for some reason didn’t try to file for papers for themselves when the process was as easy as making a peanut butter and jelly sandwich. I’m attending community college at Santa Ana College; as you know, I have to pay a million times more because of my residential status. But when I first heard about this DREAM ACT, I thought that it could be my savior, financially wise. Because of that same issue, I’m only taking two classes this fall semester, and it STILL totaled up to over $400 with books and all. What exactly would the DREAM ACT mean if it did pass for students like myself? What/who needs to make the MAJOR, FINAL decision for it to come a reality? What’s the status of it at this point? And, do YOU think it will be passed anytime soon, or ever? Thank you. </strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>Dreaming My Life Away</strong></p>
<p><strong><em>Dear Secular Saint:</em> </strong>Your astronomical community college fees are a result of bonehead administrators and largely independent from the question of citizenship. And I’ll tell you and your fellow Dreamers the same thing I’ve been telling ustedes for years about your plight: keep the faith. Although the future seems hopeless, look at all the progress that has been made in just the past couple of years: the coming out of the shadows by so many undocumented youths, unafraid about pendejo politicians. The flowering of amazing artwork by Dreamers such as Julio Salgado, the Mexican’s former intern whose posters have drawn national acclaim and are at nearly every Dreamer rally. The pushing into the national debate about the issue. Sure, Know Nothings will try their damndest to stop Dreamers and other undocumented folks from ever attaining citizenship, but the war is already won; it’s just the rest of the country that’s just realizing this. Again: keep the faith.</p>
<p><em>Ask the Mexican Ask the Mexican at <a href="mailto:themexican@askamexican.net">themexican@askamexican.net</a>, be his fan on Facebook, follow him on Twitter @gustavoarellano or ask him a video question at <a href="http://www.youtube.com/askamexicano">youtube.com/askamexicano</a>!</em></p>
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		<title>Ganó Premio Internacional en Francia el Documental “Tierra Brillante”</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/entertainment/gano-premio-internacional-en-francia-el-documental-tierra-brillante/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/entertainment/gano-premio-internacional-en-francia-el-documental-tierra-brillante/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 21:54:44 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Entertainment]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17206</guid>
		<description><![CDATA[Por: Paco Zavala El documental: “Tierra brillante” codirigido por José Luis Figueroa Lewis y Sebastián Díaz Aguirre y producido por la firma tijuanense Bulbo/Galatea, ganó reconocimiento internacional al otorgársele el premio Grand Prix-Ateliers d’Art de France, dentro del Octavo Festival Internacional de Cine Sobre Barro y Vidrio, celebrado en la ciudad francesa de Montpellier y [...]]]></description>
			<content:encoded><![CDATA[<p><strong>Por: Paco Zavala</strong></p>
<div id="attachment_17207" class="wp-caption alignright" style="width: 209px"><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/04/Omar.jpg"><img class="size-medium wp-image-17207" title="Omar" src="http://laprensa-sandiego.org/wp-content/uploads/2012/04/Omar-199x300.jpg" alt="" width="199" height="300" /></a><p class="wp-caption-text">Omar Foglio, Sebastian Díaz y Ana Paola Rodríguez, agradeciendo después de la presentación del documental.</p></div>
<p>El documental: “Tierra brillante” codirigido por José Luis Figueroa Lewis y Sebastián Díaz Aguirre y producido por la firma tijuanense Bulbo/Galatea, ganó reconocimiento internacional al otorgársele el premio Grand Prix-Ateliers d’Art de France, dentro del Octavo Festival Internacional de Cine Sobre Barro y Vidrio, celebrado en la ciudad francesa de Montpellier y que fue exhibido en Tijuana en el Centro Cultural Tijuana en premier el pasado 12 de marzo.</p>
<p>El documental “Tierra brillante”, producido por Bulbo/Galatea y el Instituto Mexicano de Cinematografía a través de su programa FOPROCINE, presentado en inglés, español y purépecha, toca un tema de salud pública y aboga por el cambio en la producción de cerámica artesanal para evitar el uso del plomo, tema bastante conocido por el público.</p>
<p>La disposición del Centro Cultural Tijuana de abrir las puertas de la sala Carlos Monsiváis al talento local, se ofrece en forma abierta como plataforma y vitrina de exposición a cineastas emergentes, dentro del programa Creadores Independientes. El documental de referencia se proyectó en función especial organizada por estudiantes del programa de Doctorado en Ciencias Sociales, con especialidad en Estudios Especiales de el Colegio de la Frontera Norte.</p>
<p>En notas adicionales el Centro Cultural Tijuana exhibe la obra “Evolución de Tijuana”, este trabajo es un proyecto para el mural que el maestro Manuel Rodríguez “Varrona” pintó en el Palacio Municipal de la ciudad, la cual es la pieza del mes que se está exhibiendo en el Vestíbulo del Museo de las Californias.</p>
<p>El Centro Cultural Tijuana está convocando a escritores, académicos e investigadores mexicanos residentes en Baja California a participar en su programa de publicaciones 2012, y formar parte de su Colección Editorial. Con la premisa de que la expresión “literatura fronteriza”, continúa en discusión y aún se construye una definición precisa, el escritor y catedrático universitario Humberto Félix Berúmen, participó el pasado sábado 14 de abril en una lectura guiada de cuentos fronterizos en el Centro Cultural Tijuana.</p>
<p>El pasado domingo 15 de abril en el Parque México de Playas de Tijuana, se realizó una exhibición de autos antiguos, sitio en el que se reunieron autos de diversos clubs de la especialidad tales como: “Los originales”, “Dukes Tijuana”, “Dorados”, “Independent Tijuana”, “Mexican Volks Rijuana”, “Satánicos Tijuana”, “Clásicos Ensenada Car Club”, “Unidos Tijuana”, “Low Stile”,”Imperial’s” y “664 Tunning”.</p>
<p>La finalidad de realizar este evento fue la de recaudar fondos para construir un techo en los espacios designados para que los niños estudien el catecismo en las parroquias adscritas a la iglesia de “Nuestra Señora de Guadalupe”. ¡Bien por ese entusiasmo!.</p>
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		<title>¡ASK A MEXICAN!</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-19/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-19/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 18:39:37 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Ask A Mexican]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17165</guid>
		<description><![CDATA[By Gustavo Arellano BUY TACO USA! Gentle cabrones: My much-promised Taco USA: How Mexican Food Conquered America, has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it: my libro editor has already promised to deport me from the publishing industry if we dont [...]]]></description>
			<content:encoded><![CDATA[<p><strong><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg"><img class="size-full wp-image-116 alignright" title="mexican1" src="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg" alt="" width="155" height="171" /></a>By Gustavo Arellano</strong></p>
<p>BUY TACO USA! Gentle cabrones: My much-promised Taco USA: How Mexican Food Conquered America, has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it: my libro editor has already promised to deport me from the publishing industry if we dont sell enough copies! And stay tuned for book signing info!</p>
<p><strong>Dear Mexican: Why do Mexicans with lowriders have murals on their hoods and trunks/tailgates? And how come they always have waterfalls and half-naked chicks as part of the mural?</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>The crazy Filipino</strong></p>
<p><em><strong>Dear Chinito:</strong></em> First off, gracias for not telling the old tired lowrider joke that goes like this: Why do Mexicans ride lowriders? So they can cruise and pick strawberries at the same time. Or: why do Mexicans drive cars with small steering wheels? So they can drive while wearing handcuffs. All jokes aside, the use of murals on lowriders is further proof of Mexican assimilation into this country. The art, of course, come from Mexicos proud muralist tradition, which you see in Mexican neighborhoods across America. Their placement on cars comes from kustom kulture, born in Southern California and freely mixing with Mexican traditions from the 1950s onward. Half-naked chicks? Like you have to ask! And, frankly, Mexicans cannot stand to see any flat surface unadorned, whether its with a mural, graffiti, quinceañera pictures, Virgins of Guadalupe and the occasional college diploma.</p>
<p><strong>What’s the deal with Mexicans and scratch-off lottery tickets? Is it the lure of the instant gratification of immediately getting back the $2 return on their $10 investment, or is it because they’re afraid that immigration  might be waiting outside the  office when they try to cash their Lotto ticket? Honestly, it’s been years since I’ve seen anyone but Mexicans buying those sorry excuses for a gambling opportunity.</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>Learn other temptations</strong></p>
<p><em><strong>Dear Gabacho:</strong></em> The only comprehensive survey involving the racial and ethnic demographics of lottery players is an annual survey compiled by the University of Houstons Hobby Center for Public Policy. In its 2010 report, it found that while the percentage of “Hispanics” who played scratch-off lotto tickets didnt vary significantly from gabachos (55.6 percent of Mexis surveyed played, while a whopping 72.2 percent of negritos did the same), the median amount of dollars spent per month by Mexis was much higher than everyone else: $8.50, as opposed to five bucks for gabachos y negritos alike. The Hobby Centers study unfortunately didnt offer any explanation for the discrepancy, although other lottery researchers have determined that Mexis prefer scratch-off tickets because of their low cost and the easy availability in convenience stores. Wish I had a rejoinder to that, so instead Ill offer another lowrider joke: what did the lowrider say when the house fell on him? Get off me, homes!</p>
<p>CONFIDENTIAL TO: The Albuquerque idiot who has called libraries and bookstores where I’ve been doing signings demanding that they cancel my event because my column is supposedly racist. Pendejo: if the Anti-Defamation League laughed you off, you think anyone else is going to take you seriously? The only people who want this column gone are Know Nothings and neo-Nazis. Become a productive member of society: buy many copies of my books and donate them to the underground libraries being set up by the Librotraficante (<a href="http://www.librotraficante.com">www.librotraficante.com</a>), who gladly traffics in my libros and those of other seditious writers.</p>
<p>Ask the Mexican Ask the Mexican at <a href="mailto:themexican@askamexican.net">themexican@askamexican.net</a>, be his fan on Facebook, follow him on Twitter @gustavoarellano or ask him a video question at <a href="http://youtube.com/askamexicano">youtube.com/askamexicano</a>!</p>
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		<title>Host a Healthy Fiesta</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/foodtid-bits/host-a-healthy-fiesta/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/foodtid-bits/host-a-healthy-fiesta/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 18:02:13 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Food Page/Tid Bits]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17159</guid>
		<description><![CDATA[Fiesta Black Bean, Corn and Pepper Salad Roasted Poblano Chicken Quesadillas Bananas Empanadas &#160; (Family Features) Who doesn&#8217;t love a fiesta? Americans love to eat tacos, carnitas, tortilla chips and other traditional Mexican dishes. However, many also worry about how healthy these dishes can be. What they don&#8217;t realize is if recipes are prepared with [...]]]></description>
			<content:encoded><![CDATA[<div id="ffescontainer">
<div id="ffescontent">
<p><a href="#6788">Fiesta Black Bean, Corn and Pepper Salad<br />
</a><a href="#6789">Roasted Poblano Chicken Quesadillas<br />
</a><a href="#6790">Bananas Empanadas</a></p>
<p>&nbsp;</p>
<p><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/04/10972at.jpg"><img class="alignleft  wp-image-17160" title="10972at" src="http://laprensa-sandiego.org/wp-content/uploads/2012/04/10972at.jpg" alt="" width="210" height="210" /></a>(Family Features) Who doesn&#8217;t love a fiesta? Americans love to eat tacos, carnitas, tortilla chips and other traditional Mexican dishes. However, many also worry about how healthy these dishes can be. What they don&#8217;t realize is if recipes are prepared with fresh items and cooked with corn oil, they can actually be adding benefits to their diet.</p>
<p>According to USDA data, corn oil, such as Mazola® Corn Oil, contains more cholesterol-blocking plant sterols than any other cooking oil &#8211; four times as many as olive oil. It also contains 40 percent more than canola oil. This will help the healthfulness of everyone&#8217;s fiestas.</p>
<h3></h3>
<h3>Setting a Healthier Table</h3>
<p>Whether it&#8217;s for a fiesta with friends, or a weeknight dinner, it&#8217;s possible to set a healthier table by using Mazola® Corn Oil, so Mazola® has partnered with WomenHeart, the nation&#8217;s only patient-centered organization serving the 42 million women living with or who are at risk for heart disease, to encourage people to pledge to set a healthier table when they cook. Herb Mesa, &#8220;The Next Food Network Star&#8221; finalist, celebrity chef and personal trainer who is working with Mazola® to share the news about plant sterols, says &#8220;By taking the &#8216;Set a Healthier Table&#8217; pledge on the Mazola®Facebook page, you can show your commitment to health for both you and your family.&#8221;</p>
<p>To take an active role in your health, visit <a href="http://track.familyfeatures.com/redirect/10972/mazolafb.html" target="_blank">www.Facebook.com/MazolaBrand</a> and pledge to increase the amount of plant sterols in your family&#8217;s diet. For every pledge taken, Mazola® will donate $1 (up to a maximum of $50,000), to WomenHeart.</p>
<p>For healthy fiesta recipes, visit <a href="http://track.familyfeatures.com/redirect/10972/mazola.html" target="_blank">www.mazola.com</a>.</p>
<h3>Favorite Foods Can Help Your Heart</h3>
<p>According to the FDA, clinical studies indicate that, when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol, which in turn can lower LDL cholesterol. And while 58 percent of Americans stated in a recent survey they believe corn oil is bad for you, corn oil is actually the cooking oil with the highest amount of plant sterols per serving.</p>
<p>Incorporating corn oil whenever you use cooking oil, as well as consuming other foods containing plant sterols &#8211; such as fruits, vegetables, nuts, seeds, cereals and legumes &#8211; can contribute to a diet low in saturated fat and cholesterol, which can have an important effect on health. Learn more at <a href="http://track.familyfeatures.com/redirect/10972/mazola.html" target="_blank">www.mazola.com</a>.</p>
<p><a name="6788"></a></p>
<h3>Fiesta Black Bean, Corn and Pepper Salad</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=6788&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>2 teaspoons minced fresh garlic</li>
<li>1/2 cup diced red onion</li>
<li>2 tablespoons Mazola® Corn Oil</li>
<li>1 teaspoon ground cumin</li>
<li>1 teaspoon chili powder</li>
<li>1/2 teaspoon salt</li>
<li>1 cup diced red pepper</li>
<li>1 cup diced zucchini</li>
<li>2 cans reduced sodium black beans (15 ounces each), drained and rinsed</li>
<li>2 cups frozen corn</li>
<li>1/2 cup salsa</li>
<li>1 tablespoon lime juice</li>
<li>1-1/2 tablespoons cilantro, finely minced</li>
<li>3/4 cup queso fresco cheese</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Sauté garlic and onion in corn oil over medium heat in a large skillet until slightly softened. Add cumin, chili powder, salt, peppers and zucchini; continue to cook and stir for 2 minutes. Add black beans and corn and continue cooking to heat through, about 3 to 5 minutes. Remove from heat and stir in salsa.</li>
<li>Transfer to serving dish; squeeze 2 lime wedges over mixture and stir. Garnish with remaining lime and cilantro. Serve warm or chilled.</li>
</ol>
<p><strong>Serves</strong><br />
Yield 18 servings</p>
<p><strong>Preparation Time:</strong><br />
30 minutes</p>
<p><a name="6789"></a></p>
<h3>Roasted Poblano Chicken Quesadillas</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=6789&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>2 medium poblano peppers</li>
<li>2 cups (8 ounces) shredded Mexican cheese blend</li>
<li>1 cup cooked, shredded chicken</li>
<li>1/4 cup chopped fresh cilantro</li>
<li>1 teaspoon onion salt</li>
<li>6 8 to 10-inch flour tortillas</li>
<li>2 tablespoons Mazola® Corn Oil</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Roast peppers under the broiler, over a gas flame or on grill. Heat for 5 to 7 minutes per side or until surface skin on the peppers is blistered and charred. Using tongs, transfer peppers to a paper bag or a covered bowl and set aside until cool enough to handle.</li>
<li>Rinse peppers under running water to remove stem, seeds, pith and all charred material. Pat dry and cut into 1-inch strips.</li>
<li>Heat griddle or large skillet over medium-high heat, or place oven rack in upper third of oven and preheat broiler to 400°F.</li>
<li>Combine roasted pepper strips, cheese, chicken, cilantro and onion salt in a small bowl.</li>
<li>Evenly divide the filling and spread over one half of each tortilla. Fold remaining half over to form a semi-circle.</li>
<li>Lightly brush both sides of quesadillas with corn oil.</li>
</ol>
<p><strong>Serves</strong><br />
Yield 6 servings</p>
<p><strong>Preparation Time:</strong><br />
10 to 15 minutes</p>
<p><strong>Cook Time:</strong><br />
10 to 15 minutes</p>
<p><a name="6790"></a></p>
<h3>Bananas Empanadas</h3>
<p><strong>Ingredients</strong></p>
<ul>
<li>2 tablespoons butter or margarine</li>
<li>4 ripe bananas, sliced</li>
<li>2 tablespoons (1 ounce) spiced rum</li>
<li>1 teaspoon cinnamon</li>
<li>2 packages (11.6 ounces each) empanada dough disks</li>
<li>2 tablespoons Mazola® Corn Oil</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Melt butter in a large skillet over medium heat. Add bananas, rum and cinnamon. Cook and stir occasionally for 15 minutes.</li>
<li>Separate each empanada disk and place on an oiled baking sheet. To assemble, place some filling mixture on half of the round disk, leaving a small border around the edge. Fold other half of pastry over filling, pressing edges to seal. Lightly brush each empanada with oil.</li>
<li>Bake in preheated 400°F oven for 20 minutes, until pastry is golden.</li>
</ol>
<p><strong>Serves</strong><br />
Yield 12 empanadas</p>
<p><strong>Preparation Time:</strong><br />
20 minutes</p>
<p><strong>Bake Time:</strong><br />
20 minutes</p>
<p><strong>SOURCE: </strong><br />
<a href="http://track.familyfeatures.com/redirect/10972/mazola.html" target="_blank">Mazola</a></p>
</div>
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		<title>Inspired Ideas to Change Up Your Chicken Dishes</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/foodtid-bits/inspired-ideas-to-change-up-your-chicken-dishes/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/foodtid-bits/inspired-ideas-to-change-up-your-chicken-dishes/#comments</comments>
		<pubDate>Wed, 18 Apr 2012 17:21:43 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Food Page/Tid Bits]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17149</guid>
		<description><![CDATA[Baked Buffalo Chicken Chicken Nuggets with BBQ Sauce Parmesan Crusted Chicken Parmesan-Crusted Bruschetta Chicken &#160; (Family Features) Chicken is one of America&#8217;s favorite foods, so much so that every American ate an average of 84 pounds last year. Although it&#8217;s a great go-to ingredient for a family dinner, it&#8217;s easy to get tired of the [...]]]></description>
			<content:encoded><![CDATA[<div id="ffescontainer">
<div id="ffescontent">
<p><a href="#6984">Baked Buffalo Chicken<br />
</a><a href="#6985">Chicken Nuggets with BBQ Sauce<br />
</a><a href="#6986">Parmesan Crusted Chicken<br />
</a><a href="#6987">Parmesan-Crusted Bruschetta Chicken</a></p>
<p>&nbsp;</p>
<p><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/04/11031_aPO1.jpg"><img class="alignleft size-medium wp-image-17150" title="11031_aPO" src="http://laprensa-sandiego.org/wp-content/uploads/2012/04/11031_aPO1-300x199.jpg" alt="" width="300" height="199" /></a>(Family Features) Chicken is one of America&#8217;s favorite foods, so much so that every American ate an average of 84 pounds last year. Although it&#8217;s a great go-to ingredient for a family dinner, it&#8217;s easy to get tired of the same old chicken recipes. To help combat chicken fatigue, Hellmann&#8217;s® mayonnaise has teamed up with Chef Tim Love to launch the &#8220;Chicken Change-Up,&#8221; offering simple and family-friendly recipe ideas, tips and tricks to help inspire parents when preparing the nightly meal.</p>
<p>&#8220;Chicken dishes are a staple in my household,&#8221; says celebrity chef, dad and author Tim Love. &#8220;I&#8217;m always looking for inspiration to create different types of chicken recipes and &#8211; no matter the dish &#8211; Hellmann&#8217;s® Real Mayonnaise made with simple ingredients like oil, vinegar and 30 percent cage-free eggs, is my secret for keeping chicken juicy and crispy.&#8221;</p>
<p>Whatever your dinnertime challenge, with recipes such as Parmesan Crusted Chicken and Baked Buffalo Chicken, Hellmann&#8217;s® can transform your chicken into a juicier, crispier, more delicious meal that the whole family will love.</p>
<p>Visit <a href="http://track.familyfeatures.com/redirect/11031/hellmannsfb.html" target="_blank">www.Facebook.com/Hellmanns</a> to participate in the Chicken Change-Up, where you can find more dinnertime recipes, tips and tricks.</p>
<p><a name="6984"></a></p>
<h3>Baked Buffalo Chicken</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=6984&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>1/2 cup Hellmann&#8217;s® or Best Foods® Real Mayonnaise</li>
<li>1/2 teaspoon cayenne pepper (or to taste)</li>
<li>1/2 cup plain dry bread crumbs</li>
<li>1 tablespoon chopped fresh parsley</li>
<li>4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into strips</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Preheat oven to 400°F.</li>
<li>Combine mayonnaise and cayenne pepper in small bowl; reserve 1/2 for dipping.</li>
<li>Combine breadcrumbs with parsley. Coat chicken with remaining mayonnaise mixture, then coat with bread crumbs. Arrange chicken on baking sheet.</li>
<li>Bake chicken 12 minutes or until chicken is golden brown and thoroughly cooked. Serve with reserved dipping sauce.</li>
</ol>
<p><strong>Serves</strong><br />
4 servings</p>
<p><strong>Notes, Tips &amp; Suggestions</strong><br />
For a fun twist, serve cooked chicken strips on wooden skewers.</p>
<p>Also terrific with Hellmann&#8217;s® or Best Foods® Canola Cholesterol Free Mayonnaise.</p>
<p><strong>Cost per recipe:</strong> $6.95</p>
<p><strong>Cost per serving:</strong> $1.74</p>
<p><em>Based on average retail prices at national supermarkets.</em></p>
<table class="nutritiontable">
<tbody>
<tr>
<td align="right">Calories:</td>
<td align="left">450g</td>
<td style="width: 10px;"></td>
<td align="right">Total Fat:</td>
<td align="left">23g</td>
</tr>
<tr>
<td align="right">Cholesterol:</td>
<td align="left">95mg</td>
<td style="width: 10px;"></td>
<td align="right">Protein:</td>
<td align="left">37g</td>
</tr>
<tr>
<td align="right">Carbohydrates:</td>
<td align="left">20g</td>
<td style="width: 10px;"></td>
<td align="right">Sodium:</td>
<td align="left">510mg</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<p><strong>Preparation Time:</strong><br />
15 minutes</p>
<p><strong>Cook Time:</strong><br />
12 minutes</p>
<p><a name="6985"></a></p>
<h3>Chicken Nuggets with BBQ Sauce</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=6985&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>3/4 cup Hellmann&#8217;s® or Best Foods® Real Mayonnaise</li>
<li>1/2 cup barbecue sauce</li>
<li>1 tablespoon Dijon mustard</li>
<li>4 boneless, skinless chicken breasts (about 6 ounces each), cut into nuggets</li>
<li>1/2 cup Italian seasoned dry bread crumbs</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Preheat oven to 375°F.</li>
<li>Combine mayonnaise, barbecue sauce and mustard in small bowl. Reserve 1/2 cup sauce; set aside.</li>
<li>Evenly coat chicken with sauce, then bread crumbs. Arrange chicken on baking sheet.</li>
<li>Bake 15 minutes or until thoroughly cooked. Serve with reserved sauce.</li>
</ol>
<p><strong>Serves</strong><br />
4 servings</p>
<p><strong>Notes, Tips &amp; Suggestions</strong><br />
<strong>Cost per recipe:</strong> $7.66</p>
<p><strong>Cost per serving:</strong> $1.92</p>
<p><em>Based on average retail prices at national supermarkets.</em></p>
<table class="nutritiontable">
<tbody>
<tr>
<td align="right">Calories:</td>
<td align="left">570g</td>
<td style="width: 10px;"></td>
<td align="right">Total Fat:</td>
<td align="left">35g</td>
</tr>
<tr>
<td align="right">Cholesterol:</td>
<td align="left">125mg</td>
<td style="width: 10px;"></td>
<td align="right">Protein:</td>
<td align="left">39g</td>
</tr>
<tr>
<td align="right">Carbohydrates:</td>
<td align="left">24g</td>
<td style="width: 10px;"></td>
<td align="right">Sodium:</td>
<td align="left">1210mg</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<p><strong>Preparation Time:</strong><br />
10 minutes</p>
<p><strong>Cook Time:</strong><br />
15 minutes</p>
<p><a name="6986"></a></p>
<h3>Parmesan Crusted Chicken</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=6986&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>1/2 cup Hellmann&#8217;s® or Best Foods® Real Mayonnaise</li>
<li>1/4 cup grated Parmesan cheese</li>
<li>4 boneless, skinless chicken breast halves (about 1 1/4 pounds)</li>
<li>4 teaspoons Italian seasoned dry bread crumbs</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Preheat oven to 425°F.</li>
<li>Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.</li>
<li>Bake 20 minutes or until chicken is thoroughly cooked.</li>
</ol>
<p><strong>Serves</strong><br />
4 servings</p>
<p><strong>Notes, Tips &amp; Suggestions</strong><br />
<strong>Cost per recipe:</strong> $7.16</p>
<p><strong>Cost per serving:</strong> $1.79</p>
<p><em>Based on average retail prices at national supermarkets.</em></p>
<table class="nutritiontable">
<tbody>
<tr>
<td align="right">Calories:</td>
<td align="left">370g</td>
<td style="width: 10px;"></td>
<td align="right">Total Fat:</td>
<td align="left">23g</td>
</tr>
<tr>
<td align="right">Cholesterol:</td>
<td align="left">100mg</td>
<td style="width: 10px;"></td>
<td align="right">Protein:</td>
<td align="left">35g</td>
</tr>
<tr>
<td align="right">Carbohydrates:</td>
<td align="left">2g</td>
<td style="width: 10px;"></td>
<td align="right">Sodium:</td>
<td align="left">390mg</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<p><strong>Preparation Time:</strong><br />
10 minutes</p>
<p><strong>Cook Time:</strong><br />
20 minutes</p>
<p><a name="6987"></a></p>
<h3>Parmesan-Crusted Bruschetta Chicken</h3>
<p><img class="recipeimage" src="http://www.familyfeatures.com/RecipeFileHandler.ashx?id=6987&amp;fieldId=3&amp;datacol=DESCRIPTION_IMAGE" alt="" /></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>1/2 cup Hellmann&#8217;s® or Best Foods® Real Mayonnaise</li>
<li>1/4 cup grated Parmesan cheese</li>
<li>4 boneless, skinless chicken breast halves (about 1 1/4 pounds)</li>
<li>4 teaspoons Italian seasoned dry bread crumbs</li>
<li>2 medium tomatoes, seeded and chopped</li>
<li>1/4 cup chopped red onion</li>
<li>1/4 cup Wish-Bone Robusto Italian Dressing or Wish-Bone Italian Dressing</li>
<li>1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves, crushed</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Preheat oven to 425°F.</li>
<li>Combine mayonnaise with cheese in medium bowl.</li>
<li>Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.</li>
<li>Bake 20 minutes or until chicken is thoroughly cooked.</li>
<li>Meanwhile, combine remaining ingredients in medium bowl.</li>
<li>To serve, evenly top chicken with bruschetta mixture.</li>
</ol>
<p><strong>Serves</strong><br />
4 servings</p>
<p><strong>Notes, Tips &amp; Suggestions</strong><br />
Also terrific with Hellmann&#8217;s® or Best Foods® Light or Canola Cholesterol Free Mayonnaise</p>
<p><strong>Cost per recipe:</strong> $10.02</p>
<p><strong>Cost per serving:</strong> $2.50</p>
<p><em>Based on average retail prices at national supermarkets.</em></p>
<table class="nutritiontable">
<tbody>
<tr>
<td align="right">Calories:</td>
<td align="left">430g</td>
<td style="width: 10px;"></td>
<td align="right">Total Fat:</td>
<td align="left">29g</td>
</tr>
<tr>
<td align="right">Cholesterol:</td>
<td align="left">35mg</td>
<td style="width: 10px;"></td>
<td align="right">Protein:</td>
<td align="left">33g</td>
</tr>
<tr>
<td align="right">Carbohydrates:</td>
<td align="left">8g</td>
<td style="width: 10px;"></td>
<td align="right">Sodium:</td>
<td align="left">640mg</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<p><strong>Preparation Time:</strong><br />
15 minutes</p>
<p><strong>Cook Time:</strong><br />
20 minutes</p>
<p><strong>SOURCE: </strong><br />
<a href="http://track.familyfeatures.com/redirect/11031/hellmannsfb.html" target="_blank">Hellmann&#8217;s</a></p>
</div>
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		<item>
		<title>Impulsan la Cultura Promoviendo Programas de Lectura en Tijuana</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/entertainment/impulsan-la-cultura-promoviendo-programas-de-lectura-en-tijuana/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/entertainment/impulsan-la-cultura-promoviendo-programas-de-lectura-en-tijuana/#comments</comments>
		<pubDate>Fri, 13 Apr 2012 21:28:16 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Entertainment]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17110</guid>
		<description><![CDATA[Por: Paco Zavala La reconocida actriz Margarita Gralia, participó el pasado lunes ante nutrido número de ávidos asistentes en el Programa de lectura “Leo&#8230; luego existo, en una sesión de lectura en voz alta en el Vestíbulo de El Cubo, en el Centro Cultural Tijuana Indudablemente Margarita Gralia, es una de las actrices favoritas del [...]]]></description>
			<content:encoded><![CDATA[<p><strong>Por: Paco Zavala</strong></p>
<div id="attachment_17111" class="wp-caption alignright" style="width: 235px"><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/04/La-actriz-Margarita-Gralia.jpg"><img class="size-medium wp-image-17111" title="La actriz Margarita Gralia" src="http://laprensa-sandiego.org/wp-content/uploads/2012/04/La-actriz-Margarita-Gralia-225x300.jpg" alt="" width="225" height="300" /></a><p class="wp-caption-text">Margarita Gralia, reconocida actriz.</p></div>
<p>La reconocida actriz Margarita Gralia, participó el pasado lunes ante nutrido número de ávidos asistentes en el Programa de lectura “Leo&#8230; luego existo, en una sesión de lectura en voz alta en el Vestíbulo de El Cubo, en el Centro Cultural Tijuana</p>
<p>Indudablemente Margarita Gralia, es una de las actrices favoritas del público tijuanense, por lo tanto su visita a la ciudad para promover este proyecto ha sido de gran impacto; ya en 2005 estuvo en la ciudad en el mismo programa dando lectura a poemas de Griselda Alvarez.</p>
<p>Margarita Gralia llegó a México en 1982, invitada por Raúl Astor para estelarizar junto a Héctor Suárez, aquel reconocido programa “La Cosquilla”, la actriz debutó en el teatro en 1972 en la obra “Lección de Anatomía”, su paso por los diversos escenarios teatrales de México ha sido fructífera y exitosa, ella ha participado en montajes teatrales importantes, además recibió el premio como Mejor Actriz de Teatro en 1990, que le otorgó la Unión de Críticos y Cronistas de Teatro por su trabajo en la obra ¿Dónde está el tenor? De Ken Ludwick y el premio a la Mejor Actriz que otorga la APT (Asociación de Periodistas Teatrales) por su participación en la obra “Bésame Salvaje” (1997).</p>
<p>En 2009, da a conocer su faceta de escritora al presentar su primer libro intitulado “Decide ser feliz” publicado por Editorial Planeta.</p>
<p>Promover la lectura y el amor por los libros se ha convertido en uno de los proyectos sustantivos del Centro Cultural Tijuana. La creación del programa “Leo… luego existo” es un importante vehículo que abre la puerta para el desarrollo cultural de la población, esto es parte del programa de actividades “Bellas Artes en todas partes”.</p>
<p>En la presentación de este programa han participado reconocidos actores y actrices como: Lilia Aragón, Carlos Bracho, Irma Dorantes, Regina Orozco, Blanca Sánchez y Cecilia Suárez, por mencionar algunos.</p>
<p>En nota complementaria en la Casa de la Cultura El Pípila, también están fomentando el gusto por la lectura con la apertura de un taller en el que trabajarán los días miércoles, iniciando esta semana con la presencia del actor Edmundo Flores, impartiendo el taller: “Letra a letra se tejen las historias”, con la participación de gran grupo de niños y adultos.</p>
<p>Para concluir el Instituto Municipal de Arte y Cultura está invitando a dar la primera pincelada en los murales de Casa de Cultura Playas, para este viernes 13 a las 11:00 pm., acto en el que se contará con la presencia de los artistas participantes: Patty Mayorga, César Borja, Adriana Escudero, Rocío Torres Maura, Ángela Gómez Rubio, Elvia Morales, Joe Papalia, Germán Rubio y Azucena Castañón, León Rhon, David Alemán y Antonio Proa.</p>
<p>Espero hayan pasado una agradable semana santa y les deseo felices pascuas.</p>
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		<title>¡ASK A MEXICAN!</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-18/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-18/#comments</comments>
		<pubDate>Fri, 13 Apr 2012 17:51:28 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Ask A Mexican]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17068</guid>
		<description><![CDATA[By Gustavo Arellano Dear Mexican: Why do Hispanics deny that George Zimmerman is Hispanic? He did nothing wrong and has been crucified in the media—La Raza cannot bow down to the race baiters and race traitors that call themselves African-American leaders! Brown and Down Dear Wab: This column is ¡Ask a Mexican!, not ¡Ask a [...]]]></description>
			<content:encoded><![CDATA[<p><strong><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg"><img class="alignright size-full wp-image-116" title="mexican1" src="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg" alt="" width="155" height="171" /></a>By Gustavo Arellano</strong></p>
<p><strong>Dear Mexican: Why do Hispanics deny that George Zimmerman is Hispanic? He did nothing wrong and has been crucified in the media—La Raza cannot bow down to the race baiters and race traitors that call themselves African-American leaders!</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>Brown and Down</strong></p>
<p><em><strong>Dear Wab:</strong></em> This column is ¡Ask a Mexican!, not ¡Ask a Hispanic!, but I’ll play, only because negrito-hating pendejos like you need to get smacked down. No Latinos deny that Zimmerman is half-Peruvian, and the reason we’re joining African-American leaders in vilifying him is because Zimmerman killed Trayvon Martin, a story of racial profiling gone horribly wrong that our respective communities know far too well. Wish there was a joke here—oh, wait, it’s your tortured logic. ¡Gracias!</p>
<p><strong>We have much in common. I live in Washington, DC; you live in Wab-ington, OC. My fair city is the capital of Los Gabachos Unidos de America; your fair city is the capitol of La Raza Mojada. You have a poorly disguised desire to abandon your Mexican heritage and become a gabacho: you use English like a native, you vote, you pay taxes. I have a poorly disguised desire to rise above gabachismo and become Mexican: I butcher Spanish and I listen to son huasteca, son jarocho, corridos from the 1940s and ’50s, and mariachi—the jinete variety without the trumpets, as played on the haciendas. (Notice the lame attempt to appear more authentic than those fresas who listen to urban mariachi with trumpets.) You console yourself with the thought that, no matter how much you fall short as a gabacho, you will never be Guatamalan. I console myself with the thought that, in spite of having been born next to the border, I will never be from West Virginia. What’s a failure of a vendido to do but hide his despair behind racial slurs directed at the object of his aspirations? Ah, but your racist Rolodex is so much more extensive than mine.</strong></p>
<p><strong>Which brings me to my request. You’ve created a glossary for those of us who need to expand our rolodexes, but you haven’t updated or expanded it in a long time. Please, help out a brother crypto-vendido and add some new Spanish language epithets to your glossary periodically. Yours in the despecho, born of ambición frustrada, sign me:</strong></p>
<p style="text-align: right;"><strong>Frito Bandito (Cockney rhyming slang for “cripto-vendido”)</strong></p>
<p><em><strong>Dear Gabacho:</strong></em> BRAVO! Here I am, plugging the hell out of my new book, Taco USA: How Mexican Food Conquered America—and you’re plugging the glossary for my ¡Ask a Mexican! tome! I should hire you to do publicity! But you bring up a great challenge, one I’m more than happy to extend to my readers. So, gentle readers: time to create a new glossary for this columna that’s the Mexi equivalent of The Devil’s Dictionary, something that’ll further teach gabas the essentials of us. Example: “Mujer: Mexican worker whose only purpose is to make sure fresh tortillas greet the familia daily.”</p>
<p>Surely, ustedes can do better than me! Start sending them in, and I’ll compile the best in an upcoming column!</p>
<p>BUY TACO USA! Gentle cabrones: My much-promised Taco USA: How Mexican Food Conquered America, has finally hit bookstores! Place your order with your favorite local bookstore, your finer online retailers, your craftier piratas, but place it: my libro editor has already promised to deport me from the publishing industry if we don’t sell enough copies! And stay tuned for book signing info!</p>
<p><em>Ask the Mexican Ask the Mexican at <a href="mailto:themexican@askamexican.net">themexican@askamexican.net</a>, be his fan on Facebook, follow him on Twitter @gustavoarellano or ask him a video question at <a href="http://youtube.com/askamexicano">youtube.com/askamexicano</a>!</em></p>
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		<title>Proporcionan Útiles Consejos Sobre Cultura de una Alimentación Balanceada</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/entertainment/proporcionan-utiles-consejos-sobre-cultura-de-una-alimentacion-balanceada/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/entertainment/proporcionan-utiles-consejos-sobre-cultura-de-una-alimentacion-balanceada/#comments</comments>
		<pubDate>Fri, 06 Apr 2012 21:31:23 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Entertainment]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17025</guid>
		<description><![CDATA[Por: Paco Zavala El pasado jueves en el Área de Nutrición Infantil Arcoiris del Centro Cultural Tijuana, la nutrióloga Dulce Reyes Borja, expuso ante la comunidad tijuanense una charla sobre la cultura de aplicar en la vida cotidiana una alimentación balanceada, destacando la importancia de adquirir buenos hábitos para un óptimo desarrollo en todos los [...]]]></description>
			<content:encoded><![CDATA[<p><strong>Por: Paco Zavala</strong></p>
<div id="attachment_17026" class="wp-caption alignright" style="width: 244px"><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/04/Dulce-Reyes.jpg"><img class="size-medium wp-image-17026" title="Dulce Reyes" src="http://laprensa-sandiego.org/wp-content/uploads/2012/04/Dulce-Reyes-234x300.jpg" alt="" width="234" height="300" /></a><p class="wp-caption-text">La nutrióloga Dulce Reyes Borja, expuso una charla sobre una alimentación balanceada.</p></div>
<p>El pasado jueves en el Área de Nutrición Infantil Arcoiris del Centro Cultural Tijuana, la nutrióloga Dulce Reyes Borja, expuso ante la comunidad tijuanense una charla sobre la cultura de aplicar en la vida cotidiana una alimentación balanceada, destacando la importancia de adquirir buenos hábitos para un óptimo desarrollo en todos los campos de la vida.</p>
<p>La nutrióloga exhortó a tener a la vista en casa una imagen del “Plato del Bien Comer” , para recordar las cantidades de cada grupo alimenticio que el cuerpo necesita para desarrollar su vida rutinaria.</p>
<p>En su exposición, Dulce Reyes Borja comunicó al público estudiantil la importancia que tiene lograr un equilibrio en ingerir los diversos tipos de alimentos que se consumen para lograr un desarrollo pleno y mantenerse sano. Recomendó combinaciones que los niños pueden hacer en el desayuno, lunch escolar, a la hora de la comida o en la merienda, además de recomendar comer colaciones que evitarán males como el fatal sobrepeso.</p>
<p>Explicó la necesidad de hacer combinaciones al momento de comer, ejemplo: el huevo no comerlo con embutidos, combinarlo con verduras o cereales, porque el huevo es producto animal. Con el apoyo de estudiantes de Culinary Art School, expuso ante los estudiantes algunas sugerentes combinaciones.</p>
<p>Completamos esta nota con otras noticias importantes relacionadas sobre arte y cultura, ejemplo: en la exposición “Mingel. Beauty of Use. El uso de la Belleza. Objetos utilitarios del muindo”, el visitante hará un extraordinario recorrido por las culturas de los cinco continentes, admirando una colección de 550 piezas que se exhiben en el Centro Cultural Tijuana.</p>
<p>Para dar la bienvenida a la Primavera el Cecut el pasado domingo 1 de abril organizó extraordinaria Verbena Cultural, en cuya programación se incluyeron: música, talleres, espectáculos de narración oral, actividades vinculadas con el fomento a la lectura y recorridos gratuitos por las diversas exposiciones. En la gran final de la Muestra de Danza 4&#215;4 Tj Night, Hozé Meléndez, fue el favorito del jurado y se hizo acreedor al triunfo y a un premio de $20 mil pesos, con su propuesta “Lo demás es agua”, en un evento que se realizó en el Centro Cultural Tijuana.</p>
<p>Para concluir, Playas de Rosarito, está invitando a la comunidad a su Playa Fest Rosarito Beach 2012, a realizarse del próximo viernes 6, al domingo 8 de abril. Habrá la participación de varios grupos musicales. Asista y pásela bien divirtiéndose con su familia. Para el próximo 5 de mayo, el extraordinario Luis Fonsi, estará de visita en la bella Ensenada, en donde se presentará en concierto en conocido hotel.</p>
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		<title>Karatecas al Abierto de Estados Unidos</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/sporting-news/karatecas-al-abierto-de-estados-unidos/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/sporting-news/karatecas-al-abierto-de-estados-unidos/#comments</comments>
		<pubDate>Fri, 06 Apr 2012 21:00:58 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Sporting News]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17016</guid>
		<description><![CDATA[TIJUANA, Baja California — Los karatecas de Baja California tendrán bastante actividad en el mes de abril, como parte de su preparación de cara a la Olimpiada Nacional 2012 programada en Puebla. Durante el cuarto mes del año, los artemarcialistas del estado 29, llegarán a revalidar sus buenas actuaciones en el Junior Olimpic y el [...]]]></description>
			<content:encoded><![CDATA[<div id="attachment_17017" class="wp-caption alignright" style="width: 310px"><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/04/Karate-2.jpg"><img class="size-medium wp-image-17017" title="Karate (2)" src="http://laprensa-sandiego.org/wp-content/uploads/2012/04/Karate-2-300x227.jpg" alt="" width="300" height="227" /></a><p class="wp-caption-text">Muchachos juveniles en el Gimnasio de Usos Múltiples.</p></div>
<p><strong>TIJUANA, Baja California</strong> — Los karatecas de Baja California tendrán bastante actividad en el mes de abril, como parte de su preparación de cara a la Olimpiada Nacional 2012 programada en Puebla.</p>
<p>Durante el cuarto mes del año, los artemarcialistas del estado 29, llegarán a revalidar sus buenas actuaciones en el Junior Olimpic y el USA Open, torneos tradicionales donde los seleccionados adquieren más confianza.</p>
<p>Lo anterior lo dio a conocer el entrenador Juan Carlos Andrade, luego de llevar a cabo un fuerte entrenamiento con los jóvenes del estado en las instalaciones del Centro de Alto Rendimiento de Tijuana (CAR).</p>
<p>“Antes de ir a la Olimpiada Nacional en mayo, donde esperamos ratificar nuestra supremacía, tenemos un par de competencias en el mes de abril con los vecinos del norte, donde esperamos llevar a la selección bien preparada”.</p>
<p>Recordó que en el torneo Abierto de los Estados Unidos, que está programado los días 6, 7 y 8 de abril, en Las Vegas, Nevada, los karatecas de Baja California lo toman como fogueo, pero también con seriedad ya que van buscando las medallas.</p>
<p>El medallista Centroamericano de oro por equipos y plata individual en kata, en Mayagüez, supervisó el trabajo de los muchachos juveniles en el Gimnasio de Usos Múltiples, en quienes cree firmemente, traerán buenos resultados.<br />
Christian Amaya y Sebastián López, que fueron plata y bronce en la categoría abierta, kumite, respectivamente, le ponen la muestra al resto de sus compañeros, repitiendo una y otra vez, con velocidad y potencia sus movimientos hasta quedar satisfechos con su trabajo de dos horas.</p>
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		<title>¡ASK A MEXICAN!</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-17/</link>
		<comments>http://laprensa-sandiego.org/etc-etc-etc/ask-a-mexican/ask-a-mexican-17/#comments</comments>
		<pubDate>Fri, 06 Apr 2012 20:16:03 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Ask A Mexican]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=17002</guid>
		<description><![CDATA[By Gustavo Arellano Dear Readers: Talk about a lazy Mexican—nearly four years after promising ustedes that I was going to write a book about the history of Mexican food in the United States, my Taco USA: How Mexican Food Conquered America is getting released this week! April 10! 300+ pages of astounding history (did you [...]]]></description>
			<content:encoded><![CDATA[<p><strong><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg"><img class="alignright size-full wp-image-116" title="mexican1" src="http://laprensa-sandiego.org/wp-content/uploads/2009/05/mexican1.jpg" alt="" width="155" height="171" /></a>By Gustavo Arellano</strong></p>
<p>Dear Readers: Talk about a lazy Mexican—nearly four years after promising ustedes that I was going to write a book about the history of Mexican food in the United States, my Taco USA: How Mexican Food Conquered America is getting released this week! April 10! 300+ pages of astounding history (did you know the first famous Mexican-food restaurateur was Buffalo Bill Cody?), delicious food (bacon-wrapped hot dogs are Mexican? You know it!), and avaricious gabachos making millions off the foodstuff of anonymous Mexis! I’ll most likely be invading your town soon with a trunkful of books; find out more information for booksignings at my website, or in this column. In the meanwhile, buy Taco USA at your favorite local bookstore, your finer online retailers, your craftier piratas, but buy it: my libro editor has already promised to deport me from the publishing industry if we don’t sell enough copies!</p>
<p>In honor of this momentous occasion, we turn the columna over to comida.</p>
<p><strong>Dear Mexican: Am I the only one that gets ticked off when I see all these food trucks riding around selling Korean, Chinese, Brazilian, etc., food when all I see when I look at the menu is Mexican food? They’ll mostly sell burritos, tacos, quesadillas, etc. All they do is change the fillings and don’t even give credit to Mexicans! For example…Kogi Korean BBQ? Why not call it Kogi Korean BBQ Tacos and Burritos or something like that? Even better: Kogi Mexican-Korean Food! Their whole menu revolves around Mexican food! I thought whites were the only ones that appropriate Mexican food when they try to claim chili (con carne) as their own. Now Koreans and others are getting into the act.</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>Lonchera Lover</strong></p>
<p><em><strong>Dear Wab:</strong></em> What did Koreans ever do to you, güey? Did some hot-ass chinita reject you because her parents thought you were a cholo, damn your master’s degree (happened to the Mexican—true story!). If the luxe loncheras that now dominate America’s big metro regions really wanted to disappear the Mexican roots of their comida, they wouldn’t be serving burritos, tacos, or quesadillas—they’d call them “wraps,” “cornmeal pinchers,” and “cheese turnovers,” respectively. Instead, all I ever see them do is change the first part of the name but keep the Mexi vessel—and Mexican food, like Mexis, are fundamentally malleable and no le vale madre about strict taxonomies. The only problem you should have with these luxe loncheras are the efforts by bureaucrats and wimpy brick-and-motor restaurant owners to shut down them and their Mexi hermanos—other than that, if you don’t like gabas going Mexi with their food, leave them to their $8 “gourmet” tacos and find the lonchera with the two-tacos-for-a-buck and a free drink.</p>
<p><strong>So various regions of the U.S. are known for specific styles of food. Cajun cuisine, Texas barbecue, New York or Chicago pizza, etc. Seeing as how Mexico is a pretty expansive nation as well, I wondered how wildly regional specialties might vary in different areas, and if you could name any tasty treats those regions claim to do best.</strong><br />
<strong></strong></p>
<p style="text-align: right;"><strong>Looking for More than a Combo Plate</strong></p>
<p><strong><em>Dear Gabacho:</em> </strong>Space doesn’t permit the Mexican to list the multitude of regional varieties of Mexican food in the motherland, so I’ll instead give a shoutout to my compa, Bill Esparza, a professional musician by trade who moonlights as America’s greatest expert on regional Mexican treats on his blog, Street Gourmet LA (<a href="http://www.streetgourmetla.com">www.streetgourmetla.com</a>) This is a man who has been smuggling gabachos into Baja California to eat the dazzling food of that region long before Rick Bayless and his ilk knew the difference between aguachile and chile con carne. In the meanwhile, make sure to check out Taco USA for the many regional styles of Mexican food in this country, from Tex-Mex to Cal-Mex to Sonoran, New Mexican and…Den-Mex?! All in the book, cabrones—buy it!<br />
<strong></strong></p>
<p>Ask the Mexican at <a href="mailto:themexican@askamexican.net">themexican@askamexican.net</a>, be his fan on Facebook, follow him on Twitter @gustavoarellano or ask him a video question at <a href="http://youtube.com/askamexicano">youtube.com/askamexicano</a>!</p>
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		<title>¡Haz de la Pascua y la primavera una dulce fiesta!</title>
		<link>http://laprensa-sandiego.org/etc-etc-etc/foodtid-bits/haz-de-la-pascua-y-la-primavera-una-dulce-fiesta/</link>
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		<pubDate>Fri, 06 Apr 2012 17:09:42 +0000</pubDate>
		<dc:creator>La Prensa San Diego</dc:creator>
				<category><![CDATA[Food Page/Tid Bits]]></category>

		<guid isPermaLink="false">http://laprensa-sandiego.org/?p=16984</guid>
		<description><![CDATA[Disfruta el sabor dulce de la primavera con estas recetas de postres fáciles y deliciosos. Son ideales para festejar el Domingo de Pascua o como una delicia de primavera. Lleva alegría familiar a la mesa con estas deliciosas Capotas (Sombreros) Primaverales de galleta; a los adultos y a los niños les encantará decorarlos y comerlos. [...]]]></description>
			<content:encoded><![CDATA[<p><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/04/EASTER.jpg"><img class="alignleft size-medium wp-image-16985" title="EASTER" src="http://laprensa-sandiego.org/wp-content/uploads/2012/04/EASTER-300x48.jpg" alt="" width="300" height="48" /></a>Disfruta el sabor dulce de la primavera con estas recetas de postres fáciles y deliciosos. Son ideales para festejar el Domingo de Pascua o como una delicia de primavera. Lleva alegría familiar a la mesa con estas deliciosas Capotas (Sombreros) Primaverales de galleta; a los adultos y a los niños les encantará decorarlos y comerlos. Alegra cualquier día con una Delicia de Frutas Tricolor y refrescate con el delicioso sabor a limón con crema del Pay de Limón La Lechera. Las dos recetas son facilísimas de preparar.</p>
<p><strong>Pay de Limón La Lechera</strong><br />
Tiempo de Preparación: 25 mins<br />
Tiempo de Congelación: 2 hrs<br />
Tiempo de Descanso: 10 a 15 mins<br />
Rinde 8 a 12 porciones<br />
Ingredientes:<br />
1 paquete (6 onzas) de galletas Maria molidas (aprox. 1 1/2 tazas)<br />
½ taza (1 barra) de mantequilla, derretida<br />
2 cucharaditas de azúcar granulado<br />
1 lata (14 onzas líquidas) de Leche Condensada<br />
Azucarada Sin Grasa LA LECHERA de NESTLÉ<br />
1 paquete (8 onzas) de queso crema, suavizado a temperatura ambiente<br />
1 lata (7.6 onzas líquidas) de Media Crema NESTLÉ<br />
½ taza (aprox. 3 limónes verdes medianos) de jugo de limón verde<br />
1 cucharadita de cáscara de limón verde rallada<br />
Rodajas de limón verde, fruta fresca o hierbabuena (opcional)</p>
<p>Instrucciones:<br />
MEZCLA las galletas Maria molidas, la mantequilla y el azúcar en un pequeño tazón. En un molde con aro exterior desmontable (springform pan) de 9 pulgadas sin engrasar, presiona la mezcla en el fondo.<br />
PON la leche condensada azucarada, el queso crema y la media crema en una licuadora; tapa la licuadora. Licua hasta que quede suave.<br />
AGREGA el jugo de limón verde y la cáscara de limón verde; licua a velocidad media durante 1 minuto. Vierte la mezcla sobre la base de galletas; congela por lo menos 2 horas o hasta que esté firme.<br />
DEJA reposar fuera del congelador de 10 a 15 minutos. Decora con rodajas de limón verde, fruta o hierbabuena. Sirve inmediatamente.</p>
<p><a class="highslide" onclick="return vz.expand(this)" href="http://laprensa-sandiego.org/wp-content/uploads/2012/04/2012-03_HiRez_Easter_Bonnets.jpg"><img class="alignright size-full wp-image-16987" title="2012-03_HiRez_Easter_Bonnets" src="http://laprensa-sandiego.org/wp-content/uploads/2012/04/2012-03_HiRez_Easter_Bonnets.jpg" alt="" width="216" height="219" /></a><strong>Capotas (Sombreros) Primaverales</strong><br />
Tiempo de Preparación: 45 min<br />
Tiempo de Cocción: 10 min<br />
Rinde 24 capotas<br />
Ingredientes:<br />
1 paquete (16.5 onzas) de masa en barra refrigerada para galletas con trocitos de chocolate NESTLÉ TOLL HOUSE<br />
1 contenedor (12 onzas) de glaseado blanco, batida<br />
6 a 8 unidades de WONKA LAFFY TAFFY, de cualquier sabor<br />
12 malvaviscos grandes, cortados por la mitad Mini bocaditos rosados y amarillos<br />
mezclados NESTLÉ TOLL HOUSE de edición limitada, granillos o grageas de azúcar surtidos<br />
Colorante comestible<br />
Instrucciones:<br />
PREPARA las galletas como se indica en el paquete. Déjalas enfriar.<br />
DIVIDE el glaseado en tazones más pequeños. Tiñe la cobertura de los colores que deseas con el colorante comestible.<br />
PARA HACER LAS CINTAS DE LOS SOMBREROS, estira con suavidad y moldea cada unidad de Laffy Taffy hasta formar un rectángulo de 6 x 1 pulgadas. Si te resulta más fácil, usa un rodillo de amasar para estirar la unidad. Corta cintas de 1/4 pulgada con un cuchillo o tijeras de cocina. Tapa las cintas para evitar que se sequen.<br />
ESPARCE la cobertura sobre las galletas. Coloca la mitad de un malvavisco en el centro de cada galleta con cobertura. Si lo deseas, aplica cobertura arriba y a los costados de los malvaviscos. Envuelve las cintas Laffy Taffy alrededor de la base de los sombreros; aprieta o retuerce la cinta con suavidad cerca de la base del sombrero. Espolvorea los sombreros con granillos, grageas de azúcar o los mini bocaditos.<br />
NOTA: Para las bandas de los sombreros también se pueden utilizar las tiras de WONKA NERDS cortadas en trozos de 4 pulgadas.</p>
<p><strong>Delicia de Frutas Tricolor</strong><br />
Tiempo de Preparación: 1 h 30 min<br />
Tiempo de Refrigeración: 4 h 30 min<br />
Rinde 8 Porciones<br />
Ingredientes:<br />
Aceite en aerosol antiadherente<br />
1 paquete (3 onzas) de gelatina con sabor a naranja<br />
1½ tazas de agua hirviendo, uso dividido<br />
½ taza de mandarinas, escurridas<br />
2 latas (12 onzas líquidas cada una) de leche evaporada NESTLÉ CARNATION, fría, uso dividido<br />
1 paquete (3 onzas) de gelatina con sabor a limón<br />
½ taza de piña triturada, escurrida<br />
1 paquete (3 onzas) de gelatina con sabor a fresa<br />
½ taza de fresas congeladas, escurridas (aprox. 8 ) ya descongeladas<br />
Instrucciones:<br />
APLICA aceite en aerosol antiadherente en un molde para hornear de 9 x 5 pulgadas.</p>
<p>PARA LA CAPA DE MANDARINA:<br />
DISUELVE la gelatina de naranja en un tazón pequeño con 1/2 taza de agua hirviendo. Déjala reposar durante 10 minutos. Coloca la gelatina disuelta, las mandarinas y 1 taza de leche evaporada en la licuadora; pon la tapa. Licúalas durante 10 segundos hasta hacerlas puré o hasta que se mezclen bien. Vierte la preparación en un molde para pan. Refrigérala durante 30 minutos o hasta que se solidifique.</p>
<p>PARA LA CAPA DE PIÑA Y LIMÓN:<br />
SIGUE el mismo proceso que para la capa de mandarina, pero utiliza la gelatina de limón y la piña triturada. Vierte la mezcla sobre la capa de mandarina. Refrigérala durante 30 minutos o hasta que se solidifique.</p>
<p>PARA LA CAPA DE FRESA:<br />
SIGUE el mismo proceso que para la capa de mandarina, pero usa la gelatina de fresa y las fresas. Vierte la mezcla sobre la capa de limón y piña. Refrigérala por 4 horas como mínimo o toda la noche.</p>
<p>PARA DESMOLDAR: Pasa la punta de un cuchillo alrededor del borde del molde. Pon el molde en un molde más grande con agua caliente durante 15 a 20 segundos. Sácalo del agua. Coloca una bandeja de servir encima del molde. Invierte el molde y la bandeja, agita ligeramente para aflojar la preparación. Desmóldala con cuidado. Córtala en rebanadas y sirve.</p>
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