|
EL PUEBLO, INC.
NEWSLETTER |
|
 |
|
|
This month we are getting in the swing of things with our first annual recipe extravaganza. This issue contains delicious recipes for dishes and treats from all over Latin-America. The fare will entice you with zest, with spices and, of course, with sweetness. Please accept this gift as a token of our appreciation for all that you do in the community. Enjoy!
|
|
|
| |
|
According to Miro Popic, the dish "pan de jamón" originated in Caracas in 1905. In those times it only consisted of a ham filling. At the end of the 20th century "pan de jamon" seemed to finally reach its equilibrium: a loaf of bread filled with ham, stuffed olives, and raisins that are consumed in every corner of Venezuela during the Christmas Holidays. It is simply delicious!
Read More ...
|
|
| |
|
The Salvadoran Dish "Pan con Chumpe" is an ideal dish to enjoy on Christmas evening with family and friends…..But that being said: Be sure to pile on the condiments and hurry up and eat it so that it won't fall apart! Also make sure to have lots of napkins close by because it's sure to get messy while you say "¡esta delicioso!"
Read More...
|
|
 |
|
| |
 |
DULCE DE HIGOS Dulce de Higos, are a very typical dessert in Ecuadorian households. One of my favorites during Christmas time!! Dulce de Higos are fig preserves cooked in syrup made with brown sugar. In order to make this delicious recipe you will need 3 days: (1) First they are soaked in water for a day (2) The next day they are boiled in water, and left to soak, (3) Finally, the third day they are boiled in the syrup made with the panela or brown sugar and spices.
Read More ... |
| |
|
 |
PONCHE
The typical Mexican punch reflects our "mestizaje", the mix of our culture, because its ingredients are based on fruits from México and other parts of the world. This warm, aromatic beverage warms you
from the inside out on those chilly winter nights.
Read More ... |
| |
|
 |
CUBAN FLAN
What separates Cuban Flan from others is its consistent, distinct flavor. Once you have tasted it, you are guaranteed to get yourself a second serving. Apart from its great taste, it is also a very simple dish to make that does not take too much time to prepare. It is an ideal desert for any occasion but especially during the holidays!
Read More ... |
| |
|
 |
CORN PUDDING
Mix all ingredients. Bake in greased 1 1/2 quart casserole at 350 for 45 minutes.
Substitute fresh corn and peppers if available and in season -- but canned/jarred work just fine.
1 can whole kernel corn
1 can cream style corn
2 Tbsp. flour
1 1/2 Tbsp sugar
2 eggs
1/2 cup milk
1 small jar chopped pimientos
1 small green pepper, chopped
1 small can green chilies, chopped
salt and pepper to taste |
|
|
|
|
|
