Hisp Calendar

Recetas de mi Abuela
My Grandmothers Recipes
cook ove l amor familia

sa borear
cocinar
taste
AETNA HISPANIC CALENDAR 2008 & 2009
La Cocina y la Cultura: Un Mensaje de Rita Moreno

He tenido una vida encantadora Pero cuando recuerdo mi infancia, pienso en las numerosas luchas y obstculos que deb superar. Fue un largo camino el que me toc recorrer, desde aquella pequea aldea en Puerto Rico hasta la vida que ahora disfruto. Apenas tena 5 aos cuando, con mi madre, emigramos desde Puerto Rico. Fueron momentos difciles: ramos pobres y vivamos en un pequeo apartamento en la ciudad de Nueva York. Al no hablar ingls, los primeros aos de escuela fueron una pesadilla, ya que los otros nios se burlaban de m y de mi acento. Pero para mitigar el sufrimiento me refugi en la actuacin y comenc a actuar en frente de mis amigos y familiares, quienes me apoyaron y me dieron felicidad. Como demostr ser talentosa desde muy pequea, mi madre trabaj muy duro para que yo pudiese tomar clases de danza... hasta que fui descubierta por un cazatalentos de Hollywood. Gracias al director de MGM Studios, firm un contrato para trabajar, y desde entonces he actuado en alrededor de 50 pelculas. Adems, he tenido la suerte de recibir todos los prestigiosos premios del mundo del espectculo. Hace poco, en una ceremonia en la Casa Blanca, recib la Medalla Presidencial de la Libertad por mis aos de servicio comunitario, el honor civil ms alto que este pas otorga a un ciudadano. Pero todo esto no es lo que define mi existencia. Mi familia y mis amistades son mis prioridades: ellos enriquecen mi vida y le dan verdadero sentido. Leonard, mi esposo desde hace 43 aos, y yo sentimos un amor incondicional por nuestra pequea familia, que llena nuestros corazones con alegra y felicidad absoluta. Me encanta cocinar, y la cocina es el lugar destacado de nuestra casa. Un placer especial se genera cuando preparas una cena para los amigos, reunidos en la cocina a charlar y a disfrutar de los aromas de las diferentes preparaciones, que frecuentemente reflejan mi patrimonio caribeo. Yo preparo mis comidas con cuidado y criterio ya que soy consciente del terrible aumento de la diabetes en las comunidades hispana y afroamericana, as como de los problemas de obesidad en nuestra poblacin. Orgullosa de mi ascendencia y tradiciones hispanas, decid participar en el Calendario Hispano de Aetna. Espero que les sirva para recordar las fechas importantes de sus vidas y que les ayude a reafirmar el orgullo de llevar consigo el patrimonio hispano.
Rita Moreno
Rita Moreno, nacida en Humacao, Puerto Rico, es una premiada actriz y artista hispanoamericana que ha disfrutado de una prspera carrera durante ms de seis dcadas.
En celebracion de la comida, recetas familiares y tradiciones; para mantener la vitalidad de las culturas hispanas.
Celebrating food, family recipes and traditions; keeping Hispanic cultures vibrant.
Cooking and Culture: A Note from Rita Moreno

I have led a charmed life. When I think back on my early childhood, I reflect on the many struggles and obstacles that I encountered on that very long road that took me from a small village in Puerto Rico to the life I now enjoy. My mother and I emigrated from Puerto Rico when I was 5 years old. Those early years were difficult. We were very poor and lived in a small apartment in New York City. Since I spoke no English, the early school years were a nightmare. Other children made fun of me and my accent. I found my happiness in performing for friends and relatives. Because I showed early talent, my mother worked very hard so I could be given dance lessons. I was discovered by a Hollywood talent scout and was signed by the head of MGM Studios to a Hollywood contract. I made some 50 films over the past 50 years. I was fortunate enough to have been awarded all the prestigious show business awards. Recently, at a White House ceremony, I was given the Presidential Medal of Freedom for my years of community service. It is the highest civilian award that this country bestows on a citizen. But all of this is not what defines my existence. My priorities are my family and the friends that enrich my life, and give real meaning to why I am here. Leonard, my husband of 43 years, and I are filled with unconditional love for our small family. They flood our hearts and souls with true joy and bliss. I love to cook, and the kitchen is the focal part of our house. Cooking represents the warm pleasure that involves the preparation of dinners for friends who congregate in the kitchen to talk and enjoy the aromas of dinner in progress, which frequently reflect my Caribbean heritage. Since I am mindful of the terrible increase of diabetes in the Hispanic and African American communities, as well as the problems of obesity in our population, I utilize care and good judgment in preparing our food. Because I am proud of my Hispanic background and tradition, I decided to become involved with the Aetna Hispanic Calendar. It is my hope that you will use the calendar to bring back memories of important dates in your life and serve as a proud reminder of your Hispanic heritage.
Tradiciones c on un T oque Saludable

Traditions with a Twist
Como dietista acreditada, soy consciente de la importancia que tiene la nutricin saludable como parte de nuestra vida diaria. Como hispanoamericana, tambin s que algunos de mis recuerdos ms agradables provienen de cuando horneaba pan con mi abuela y cocinaba con mi familia en los das festivos. Por eso, mi meta es ayudar a darle un toque saludable a la cocina latina tradicional. Todos los alimentos pueden ser parte de un estilo de vida saludable. La clave es el equilibrio. Podemos seguir comiendo los alimentos que nos encantan, pero debemos hacer modificaciones sencillas que producirn un cambio drstico y positivo en nuestra salud y la salud de nuestras familias. En lugar de usar 1/2 taza de aceite para frer tortillas, cocnelas con salsa. Los verdaderos sabores provienen de los vegetales, de los chiles, del ajo... no del aceite. En todo este calendario, les doy consejos para que nuestras recetas favoritas sean ms saludables. No hace falta mucho, y confe en m, seguir degustando los sabores! Al hacer pequeos cambios en su alimentacin diaria, usted ver cambios asombrosos en la mente y el cuerpo. Adems, mantendr sus tradiciones familiares vivas, para que las generaciones venideras sean ms saludables.
linger Sylvia K
As a registered dietitian, I know how important it is to make healthful nutrition a part of everyday life. As a Hispanic American, I also know that some of my fondest memories are of baking bread with my grandmother and cooking with my family on holidays. So I have made it my goal to help put a healthful twist on traditional Latino cuisine. All foods can fit into a healthful lifestyle. The key is balance. We can still eat the traditional foods we love, but we can make simple modifications that will make a big impact on our health and the health of our families. Instead of using 1/2 cup of oil to fry tortillas, cook them with salsa. The true flavors come from the vegetables, the chiles, the garlic not the oil. Throughout this calendar, I provide tips on how to make our favorite recipes more healthful. It doesnt take much and trust me, the flavors will still be there! By making small changes in your diet, youll see amazing changes in your mind and body. Plus, youll keep your family traditions alive for healthy generations to come.
Rita Moreno, born in Humacao, Puerto Rico, is an award-winning Hispanic-American actress and performer who has enjoyed a thriving career for more than six decades.
Sylvia Melndez-Klinger, M.S., R.D., L.D.N., Founder of Hispanic Food Communications, Inc.
hearty
Left to right: Dr. Leonard Gordon; daughter Fernanda; and Ms. Moreno
sustancioso
A Hearty Meat Dish
INGREDIENTES: 1/4 taza de aceite de achiote 1 cebolla grande, finamente picada 1 pimiento verde grande, sin semillas y finamente picado 2 dientes de ajo, finamente picados 1 aj picante fresco, rojo o verde, sin semillas y picado 2 lbs. de carne molida, bistec redondo ( 1 lb. de solomillo molido con 1 lb. de lomo de cerdo molido) 2 tomates grandes, pelados y picados, alrededor de 2 tazas 1/2 cdta. de comino molido Una pizca de sal (cuidado: las aceitunas y las alcaparras completan la sal necesaria) Pimienta negra fresca molida 1/2 taza de pasas de uva sin semilla 1/4 taza de aceitunas verdes rellenas con pimiento y picadas 1 cda. de alcaparras 1/2 cdta. cilantro fresco INGREDIENTS: 1/4 cup annatto oil 1 large onion, finely chopped 1 large green bell pepper, seeded and finely chopped 2 cloves garlic, finely chopped 1 fresh hot red or green pepper, seeded and chopped 2 lbs. ground round streak (or 1 lb. ground sirloin, 1 lb. ground pork loin) 2 large tomatoes, peeled and chopped, about 2 cups 1/2 tsp. ground cumin Pinch salt (careful the olives and capers fulfill salt needs) Fresh ground black pepper 1/2 cup seedless raisins 1/4 cup pimiento-stuffed green olives, sliced 1 tbsp. capers 1/2 tbsp. fresh cilantro
Este plato maravilloso y sabroso me trae recuerdos de mi niez. ramos pobres, pero siempre comamos bien. Recuerdo cmo mam lo preparaba y me llamaba para que la ayude a cortar las aceitunas. Toda la casa se impregnaba de magnficos aromas! La receta rinde seis porciones, pero en aquellos tiempos, hacamos todo lo posible para que rindiera an ms, ya que agregbamos ms arroz, habichuelas y pltanos. Es un plato muy colorido, aromtico y extico, basta con pensar en la combinacin del sabor a ajo con el de los ingredientes dulces y salados! Es un plato ideal para cuando hay visitas, e incluso queda mucho ms rico si se prepara uno o dos das antes y se refrigera. This wonderful, flavorful dish brings back memories of my childhood. We were poor, but we always ate well. I remember my Mama preparing it and recruiting me to slice the olives. The entire house was resonant with gorgeous smells! I indicate that the recipe serves six but in those days, we would stretch the dish by utilizing more rice, beans and plantains. Its a colorful, aromatic and exotic dish just think of the combination of sweet, salty and garlicky! Its a great company dish that only improves if you make it one or two days before and refrigerate. Rita Moreno, Singer, dancer and multiple award-winning actress
Picadillo
INSTRUCCIONES: Caliente el aceite de achiote en una sartn grande; y cocine la cebolla, el pimiento, el ajo y el aj hasta que la cebolla quede tierna, pero no dorada. Agregue la carne y cocnela, siga mezclando y separndola hasta que pierda su color. Agregue los tomates, el comino, y la sal y la pimienta a gusto. Agregue las pasas, mezcle completamente, y cocine a fuego lento suavemente, sin tapar, hasta que quede cocido (alrededor de 20 minutos). Aada las aceitunas y las alcaparras y cocine unos cuantos minutos ms. Sirva la preparacin con arroz blanco hervido, habichuelas negras y pltanos dulces fritos. Rinde 6 porciones.
DIRECTIONS: Heat the annatto oil in a large frying pan; and cook the onion, bell pepper, garlic and hot pepper until the onion is tender but not brown. Add the meat and cook, stirring and breaking it up until it has lost its color. Add the tomatoes, cumin, and salt and pepper to taste. Add the raisins, mix thoroughly, and simmer gently, uncovered, until cooked (about 20 minutes). Add the olives and capers and cook for a few minutes longer. Serve with plain boiled white rice, black beans and fried sweet plantains. Serves 6.
septiembre/September 2008
Dom/Sun Lun/Mon Mart/Tue Mirc/Wed Juev/Thu Vier/Fri Sb/Sat
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Labor Day (U.S. and Puerto Rico) Mexico Presidential State of the Union Address
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Brazil Independence Day
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Consejo Saludable de Sylvia

Haga la prueba de usar solamente de una a dos cucharadas de aceite de achiote. Elimine la sal; hay bastante condimento natural en esta receta.
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Independence Day (Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua)
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Mexico Independence Day
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Chile Independence Day
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Sylvias Healthful Tip

Try using only 1-2 tablespoons of annatto oil. Skip the salt; there are plenty of natural seasonings in this recipe.
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Belize Independence Day
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Mes Nacional de la Hispanidad National Hispanic Heritage Month September 15October 15

AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com
nourishing
nutritivo
Las Lentejas de Mami
My Mothers Lentils
1 jalapeno (if desired) 2 cloves garlic, mashed 2 small blocks (cuadritos) of salt pork or salt substitute to taste INGREDIENTS: 1 cup of lentils, cleaned and rinsed 1 small saucepan of boiling water 1 tomato, diced 1/2 large onion, diced DIRECTIONS: Bring the water to a boil on top of the stove. Add the cleaned and rinsed lentils. Reduce the heat to simmer. Add the salt pork, tomato, onion, jalapeno and garlic. Lentils are done when they are soft, not mushy. Serve with slices of goat cheese or other Mexican cheese, a slice of fresh tomato with pepper and salt, and corn tortillas.
Brenda Lee Huerta and her Mami, Juanita Navarro Esquibel
INGREDIENTES: 1 taza de lentejas, limpiadas y enjuagadas 1 pequea cacerola de agua hirviente 1 tomate picado
Uno de los recuerdos que tengo ms presente es el aroma del caf y de las frescas tortillas de maz mientras se cocinaban a lea en el patio de la casa de mi abuela en Nogales, Sonora, Mxico. Mi abuela tena un espritu fuerte e indomable; y mi abuelo era un fabuloso narrador de cuentos que muri a la avanzada edad de 99 aos. Si faltaran nuestras tradiciones y recetas, perderamos nuestras races, ese fundamento que constituye una parte tan importante de nuestras vidas como hispanos. Cada vez que preparamos una receta tradicional nos trae recuerdos, algunos alegres y otros tristes, pero que de alguna manera nos han ayudado a convertirnos en lo que somos. One of my fondest memories is smelling the coffee and the fresh tortillas de maiz being made on the wood-burning stove on the patio of my grandmothers house in Nogales, Sonora, Mexico. My grandmother was a strong, indomitable spirit; and my grandfather was a wonderful storyteller who died at the ripe age of 99. Without our traditions and recipes, we would lose the foundation that is such an important part of our lives as Hispanics. Whenever a traditional recipe is made, it brings back memories, some happy and some sad, that have helped shape who we are. Brenda Lee Huerta, Community/ Governmental Relations Director, Univision Radio
1/2 cebolla grande, cortada en cubos 1 chile jalapeo (opcional) 2 dientes de ajo, pisados 2 pequeos cuadritos de tocineta o sustituto de sal a gusto
INSTRUCCIONES: Caliente el agua hasta que rompa el hervor. Agregue las lentejas limpias y enjuagadas. Cocine a fuego lento. Agregue la tocineta, el tomate, la cebolla, el chile jalapeo y el ajo. Las lentejas estn cocidas cuando estn blandas, no pastosas. Srvalas con rebanadas de queso de cabra u otro queso mexicano, una rebanada de tomate fresco con pimienta y sal, y tortillas de maz.
octubre/October 2008

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Elimine la tocineta y aada ms ajo, chile jalapeo y cebolla, si desea ms sabor. Recuerde probar el plato antes de aadirle sal. Srvalo con queso bajo en grasa.
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National Day (Spain) Columbus Day Observed (U.S. and Puerto Rico)
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Skip the salt pork and increase the garlic, jalapeno and onion, if you need more flavor. Remember to taste the dish before salting. Serve with low-fat cheese.
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healthful
Antonia Villicaa Salameh and Kaled Salameh, the grandparents of Antonia M. Villarruel
sano
Calabacitas con Carne de Cerdo
Squash with Pork Meat
1 small onion, diced 4-6 Roma tomatoes, cut in chunks 1-1/2 cups corn, fresh or frozen 1 small banana pepper 1/3-1/4 cup cilantro Salt to taste INGREDIENTS: 1-1/2 lbs. pork meat (pork chops/loin) cut into bite-size pieces 1-2 tbsp. olive oil 4-6 zucchini, yellow squash, marrow squash or other summer squash, sliced in half-moon shape DIRECTIONS: Heat olive oil in large saucepan and brown pork meat. Remove pork meat and add all ingredients to saucepan. Place pork meat on top. Cover saucepan and cook over low to medium heat until vegetables are soft (about 20-30 minutes). Add salt to taste. Add 1/3-1/4 cup cilantro before serving.
Durante mi niez, la preparacin de las comidas era una actividad de la que se ocupaban las mujeres de la casa: mi madre, las abuelas y las tas. Ya fuera haciendo tamales, envasando tomates, preparndose para los das festivos o simplemente llevando a cabo la rutina de preparar las comidas diarias, estos eran y continan siendo momentos importantes para entrelazar los vnculos afectivos. Compartan relatos de la niez y hablaban de sus experiencias al hacerse adultas, entre otras cosas. Aprend tanto! La comida todava es algo que rene a mi familia. Las tradiciones y las recetas son catalizadores para compartir buenos recuerdos. Growing up, preparing food was an activity that involved the women in the house my mother, grandmothers and aunts. Whether it was making tamales, canning tomatoes, preparing for the holidays or simply daily meals, it was an important time for bonding. They would share childhood stories and talk about what it was like growing up, among other things. I learned so much! Food is still something that brings my family together. Traditions and recipes are a catalyst for the sharing of good memories. Antonia M. Villarruel, Ph.D., R.N., F.A.A.N., Professor and Associate Dean for Research and Scholarship, The University of Michigan School of Nursing
INGREDIENTES: 1-1/2 lbs. de carne de cerdo (chuletas/lomo) cortada en pedazos del tamao de un bocado 1-2 cdas. de aceite de oliva 4-6 calabacitas, calabaza amarilla, calabaza verde u otra calabaza de verano, rebanada en forma de media luna
1 cebolla pequea, cortada en cubos 4-6 tomates tipo roma, cortados en trozos 1-1/2 tazas de maz, fresco o congelado 1 pimiento pltano pequeo 1/3-1/4 taza de cilantro Sal, a gusto
INSTRUCCIONES: Caliente el aceite de oliva en una cacerola grande y dore la carne de cerdo. Retire la carne y agregue todos los ingredientes en la cacerola. Vuelva a colocar la carne encima de la preparacin. Tape la cacerola y cocine a fuego entre bajo y mediano hasta que se suavicen los vegetales (alrededor de 20-30 minutos). Aada sal a gusto y 1/3-1/4 taza de cilantro antes de servirlo.
noviembre / November 2008

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All Saints Day Day of the Dead (Mexico)

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Use lomo de cerdo, que es ms bajo en grasa, grasa saturada y colesterol. Elimine la sal, y agregue ms cantidad de cebolla y pimientos para que el plato resulte ms sabroso.
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All Souls Day
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Election Day (U.S. and Puerto Rico)
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Veterans Day (U.S. and Puerto Rico)
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Use pork loin, which is lower in fat, saturated fat and cholesterol. Skip the salt, and add more onions and peppers for more flavor.
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Discovery of Puerto Rico
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Thanksgiving Day (U.S. and Puerto Rico)
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Panama Independence Day
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sweet
dulce
Marilda Lara Gndara and Hilda L. Gndara
El Flan de Leche de la Abuela

My Grandmothers Caramel Custard
INGREDIENTS: 1/2 cup white sugar 4 egg yolks 1 tsp. vanilla 1 8-oz. can of condensed milk 1 8-oz. can of evaporated milk INGREDIENTES: 1/2 taza de azcar blanca 4 yemas de huevo 1 cdta. de vainilla 1 lata de 8 onzas de leche condensada 1 lata de 8 onzas de leche evaporada INSTRUCCIONES: Precaliente el horno a 350 F. Derrita el azcar asegrese de revolver constantemente y sela para cubrir el fondo del molde para flan. Tan pronto como se derrita el azcar, retire el molde y deje que se enfre, de este modo evita el sabor amargo de azcar quemada. En un tazn, bata las yemas de huevo, las 2 tazas de leche y la vainilla. Despus de mezclar bien los ingredientes, virtalos en el molde cubierto de azcar. Coloque el molde dentro de una cazuela ms grande llena de agua que llegue hasta la mitad del molde. Esto es lo que llamamos bao de Mara. Hornelo aproximadamente por una hora. Mi abuela Marusa me ense que para saber si el flan ya est cocido, debemos insertar un palillo en el centro y, al sacarlo, debe estar seco. DIRECTIONS: Preheat the oven to 350 F. Melt the sugar be sure to stir it constantly and use it to coat the flan mold bottom. Set it aside to cool as soon as the sugar melts to avoid the bitter taste of burnt sugar. In a bowl, beat the egg yolks, 2 cups of milk and vanilla. After the ingredients are well stirred, add to the sugar-covered mold. Place the mold in a larger pan filled with water to the molds half mark. We call this Bao de Maria or Marys Bath. Bake in oven for approximately 1 hour. My grandmother, Abuela Marusa, taught me that if a toothpick inserted at the center comes out dry, the flan is done.
La Navidad es mi tradicin familiar favorita. En la cultura latina, es tiempo de reunirse; de recibir a aquellos que llegan desde lejos para disfrutar la Nochebuena, como llamamos la cena de Vspera de Navidad. Es la ocasin perfecta para llevar a cabo esas largas charlas, para ponernos al da con las noticias de primos y tos, es tambin la oportunidad de conocer a los nuevos retoos familiares, y el placer de conversar con los mayores. Navidad (Christmas) is my favorite family tradition. In the Latino culture, it is a time when everyone gets together, coming from afar to enjoy Noche Buena, our term for Christmas Eve Dinner. The tree, the lights, the good food such as flan, catching up with cousins and aunts and uncles, getting to know the next generation, and savoring the conversations with the seniors. Marilda Lara Gndara President, Aetna Foundation, Inc.
diciembre/December 2008

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Use leche condensada baja en grasa y leche evaporada descremada.
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Christmas Posadas begin
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Use low-fat condensed milk and skim evaporated milk.
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Christmas Eve
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Christmas
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New Years Eve
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Sopa de Elote
Sweet Corn Soup
INGREDIENTS: 3 cups of sweet fresh corn 1/2 onion, cut into slices 1 tbsp. chipotle sauce 2 tbsp. olive oil 2 cups chicken broth 1 tsp. cumin Salt and pepper to taste DIRECTIONS: Saut the onion with 2 tablespoons olive oil in a medium saucepan until translucent, about 2-5 minutes. Add the corn, chile and chicken broth. Bring to a simmer, and cook for 15-20 minutes. Place the corn mixture in the blender and puree until smooth. Strain through a fine-mesh sieve, and season to taste with salt and pepper. Serves 4. INGREDIENTES: 3 tazas de maz dulce fresco 1/2 cebolla, rebanada 1 cda. de salsa de chipotle 2 cdas. de aceite de oliva 2 tazas de caldo de pollo 1 cdta. de comino Sal y pimienta a gusto INSTRUCCIONES: Sofra la cebolla con 2 cucharaditas de aceite de oliva en una cacerola mediana hasta que quede translcida, de 2-5 minutos aproximadamente. Agregue el maz, el chile y el caldo de pollo. Caliente la preparacin a fuego lento, y cocnela de 15-20 minutos. Colquela en la licuadora y hgala pur hasta que quede sin grumos. Cuele la mezcla en una coladera fina, y sazone a gusto con sal y pimienta. Rinde 4 porciones.
Stop Dieting!
Deje de Hacer Dieta!

Sylvia Dice: Comienza un ao nuevo, y muchos de nosotros estamos
proponindonos perder nuestras libras acumuladas durante las fiestas de fin de ao. A todos nos atrae la idea de una solucin rpida, pero segn la Asociacin Diettica Americana, las dietas de moda de alimentos especficos no ensean los hbitos de alimentacin balanceada necesarios para el control de peso y que duren toda la vida1. Adems, frecuentemente, carecemos de los nutrientes esenciales que el cuerpo necesita. En lugar de hacer dieta, haga cambios en su estilo de vida, como hacer ejercicio diariamente, tomar ms lquido, y comer ms frutas y vegetales. Estos son hbitos que pueden durar toda la vida!
Sylvia Says: Its a new year, and many of us are making resolutions to lose our extra holiday pounds. We all love the idea of a quick fix, but according to the American Dietetic Association, food-specific fad diets do not teach the balanced eating habits necessary for a lifetime of weight management.1 Plus, you often miss the vital nutrients your body needs. Instead of dieting, make lifestyle changes such as exercising daily, drinking more liquids, and eating more fruits and vegetables. These are healthful habits that can last a lifetime!
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http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/media_10815_ENU_HTML.htm
enero/January 2009
Saba usted?
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En un da festivo especial, muchos estadounidenses consumen un promedio de 8,220 caloras y 418 gramos de grasa. Eso es el doble o triple de la cantidad recomendada para un adulto!
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New Years Day Liberation Day (Cuba)
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Three Kings Day
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Did You Know?

On a special holiday, many Americans eat an average of 8,220 calories and 418 grams of fat. Thats two to three times the recommended intake for an adult!
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Rev. Dr. Martin Luther King, Jr. Birthday Observed (U.S.) Inauguration Day (U.S.)
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From left to right: Stella Ramos (sister), Richard Ramos, Mary Ramos (mom), Donna Ramos (sister), Tony Ramos (brother), Yvonne Ramos (sister)
Las familias se dan cuenta de que las actividades que ayudan a ganar la lealtad de los hijos compiten con aquellas actividades como la msica, el cine y los medios de comunicacin. Cuando los padres comparten con sus hijos el tiempo y las tradiciones de una manera significativa, esas semillas dan excelentes frutos. Forjar las tradiciones familiares infunde en los hijos la capacidad de proponerse metas, encontrar un significado a las cosas y desarrollar un sentimiento de pertenencia que hace que sus corazones se vuelquen al hogar y nos garantiza su lealtad. Families are under heavy competition from music, movies and media for the loyalty of their children. When parents invest in their kids in a meaningful way through sharing time and traditions, those seeds bring great fruit. Building family traditions provides children purpose, meaning and a sense of belonging that turns their hearts toward home and secures their loyalty. Richard R. Ramos, CEO, President and cofounder of the Latino Coalition for Faith & Community Initiatives
crujiente
Churros
Fried Pastry Strips
1 taza de harina comn 3 huevos 1/4 cdta. de sal 1/4 cdta. de canela molida (opcional) INGREDIENTS: Vegetable or Olive Oil 1 cup water 1/2 cup margarine or butter 1/4 tsp. salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 tsp. ground cinnamon (optional) INGREDIENTES: Aceite vegetal o de oliva 1 taza de agua 1/2 taza de margarina o mantequilla 1/4 taza de azcar INSTRUCCIONES: Caliente el aceite en una cacerola de 1-1/2 pulgada a 350 F. Al mismo tiempo, empiece a hacer la masa de churro. Para ello, caliente el agua, la margarina y la sal hasta que hierva en una cacerola de 3 cuartos. Agregue la harina y mezcle rpidamente a fuego lento hasta formar una bola (alrededor de 1 minuto). Retire la cacerola del fuego. Bata los 3 huevos en un tazn aparte hasta que tengan una textura cremosa y adalos a la cacerola al tiempo que revuelve la preparacin. Coloque la mezcla con cuchara en un tubo para decorar pasteles con una punta en forma de estrella grande. Presione y forme tiras de 4 pulgadas en el aceite caliente. Fra 3 4 tiras a la vez hasta que queden doradas, asegrese de girarlas una vez, alrededor de 2 minutos de cada lado. Escrralas en una toalla de papel. Si lo desea, mezcle el azcar con canela, y pase los churros por el azcar o espolvorelos con sta. DIRECTIONS: Heat oil in a 1-1/2 inch pan to 350 F. At the same time, begin to make churro dough by heating water, margarine and salt to a rolling boil in a 3-quart saucepan. Stir in flour and briskly stir mixture over low heat until it forms a ball (about 1 minute). Remove from heat. Beat all 3 eggs in separate bowl until smooth and then add to saucepan while stirring the mixture. Spoon the mixture into a cake decorators tube with large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until they are golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix sugar and the optional cinnamon, and roll churros in the sugar or sprinkle the sugar on the churros.
crunchy
febrero/February 2009
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Mexican Constitution Day

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Haga la prueba de hornear los churros en vez de frerlos. Y si tiene que comer un churro frito de vez en cuando, limtese a comer solamente uno!
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Presidents Day (U.S. and Puerto Rico)
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Try baking the churros instead of frying them. And if you must eat a fried churro once in a while, limit yourself to one!
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Ash Wednesday
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Dominican Republic Independence Day
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AETNA HISPANIC CALENDAR www.aetna.com/diversity/aahcalendar/2009/index.html
llenador
Yellow Plantain & Meat Pie
INGREDIENTES: RELLENO Aceite de oliva 1 lb. de pavo molido 1 lata de 15 oz. de tomate en cubos y su jugo (puede ser pre-sazonado) 1/2 taza de sofrito 1 cdta. de sal 1 cdta. de organo disecado 1 cdta. de pimienta negra MASA 2 tasas de aceite de maz 7 pltanos amarillos muy maduros, pelados y cortados en rebanadas de 3 pulgadas 1/2 lb. de queso cheddar rallado CUBIERTA 2 latas (15 oz.) de habichuelas verdes de estilo francs, escurridas 6 huevos batidos INGREDIENTS: FILLING Olive oil 1 lb. ground turkey 1 15-oz. can diced tomatoes with liquid (may be preseasoned) 1/2 cup Sofrito 1 tsp. salt 1 tsp. dried oregano 1 tsp. black pepper INSTRUCCIONES: Caliente el aceite de oliva en una sartn grande y sela para dorar la carne. Agregue el resto de los ingredientes del relleno y cocine a fuego mediano por 5 minutos. Resrvelo. Precaliente el horno a 350 F. Caliente el aceite de maz en una sartn y fra los pltanos hasta que queden dorados. Escrralos en una toalla de papel. Coloque 1/2 taza del relleno en el fondo de una charola cuadrada de 9 pulgadas engrasada. Aada una capa de la mitad de las rebanadas de pltano y cubra todo con el resto del relleno. Aada el queso cheddar. Cubra con el resto de las rebanadas de pltano. Coloque las habichuelas verdes encima y vierta los huevos encima de todo. Hornee por 45 minutos o hasta que el huevo quede firme. Rinde 6-8 porciones.
filling
Mi abuela materna tiene una influencia muy fuerte en nuestra familia. Actualmente tiene 97 aos y es sumamente sabia. Sus consejos repercuten en mi vida, particularmente sus recomendaciones de cmo ser fuerte para la familia. Nuestra cultura es muy importante para la familia; y es maravilloso ver cmo las tradiciones se mantienen vivas a lo largo de generaciones mediante consejos, eventos y comidas. Nuestras recetas demuestran cmo nuestra familia pudo continuar sus tradiciones sin estar en su tierra natal. Nuestras tradiciones tambin reflejan, de alguna manera, cmo la familia ha podido sobreponerse a las dificultades, y ha demostrado ser fuerte y perseverante con lo poco que tena. My maternal grandmother is a strong influence on our family. She is currently 97 years old and extremely wise. Her advice resounds in my life, particularly with her recommendations on how to be strong for the family. Our culture is very family oriented; and it is wonderful to see traditions live on through generations in the form of advice, events and meals. Our recipes show how our family was able to continue its traditions even without being in its native land. Our traditions are also a way to see how the family endured hardship, and taught strength and perseverance with the little it had. Sarita Arteaga, D.M.D., M.A.G.D., Associate Clinical Professor, University of Connecticut School of Dental Medicine, Dept. of Reconstructive Sciences
Pastel de Platano Maduro y Carne

DOUGH 2 cups corn oil 7 very ripe yellow plantains, peeled and cut into 3-inch slices 1/2 lb. shredded cheddar cheese TOPPING 2 cans (15 oz.) French-style green beans, drained 6 eggs, beaten
DIRECTIONS: Heat olive oil in a large frying pan and use it to brown meat. Add the remaining filling ingredients and cook over medium heat for 5 minutes. Set aside. Preheat the oven to 350 F. Heat the corn oil in a frying pan and fry the plantains until golden brown. Drain on paper towels. Spread 1/2 cup of the filling in the bottom of a 9-inch square greased baking pan. Add a layer of half of the plantain slices and cover with the remaining filling. Add the cheddar cheese. Top with the remaining plantain slices. Sprinkle the green beans on top and pour the eggs over all. Bake for 45 minutes or until the eggs are set. Serves 6-8.
Augustina Torres-Clemente and Sarita Arteaga
marzo/March 2009

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En lugar de frer el pavo molido en aceite de oliva, use un aerosol anti-adherente para cocinar. Use 2-3 cucharadas de aceite de oliva para frer los pltanos, o mejor todava, hornelos hasta que queden blandos y tiernos.
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Birth of Benito Juarez (Mexico)

Instead of frying the ground turkey in olive oil, use nonstick cooking spray. Use 2-3 tablespoons of olive oil to fry the plantains or better yet, bake them until theyre soft and tender.
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Abolition Day (Puerto Rico)
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hot
From left to right, front row: Dr. Hector Balcazar, Encarnacion Banegas de Balcazar (mom) Stephanie Balcazar (wife) back row: Hector E. Balcazar (son, 21); Alexander J. Balcazar (son, 17); Nicholas A. Balcazar (son, 19)
caliente
8 huevos 2/3 taza de leche 1 taza de harina 1 cdta. de polvo de hornear 2 tazas de queso cheddar rallado INGREDIENTS: 1 large can of whole chiles, about 18 chiles per can (Anaheim/California/Poblano) 2 1-lb. blocks Monterey Jack cheese, cut into finger-length slices or chunks 8 eggs 2/3 cup milk 1 cup flour 1 tsp. baking powder 2 cups shredded cheddar cheese DIRECTIONS: Preheat oven to 350 F. Butter a 9 x 13 casserole baking dish. Place chiles in two rows. Stuff each chile with a finger-length/chunk of Monterey Jack cheese. With an electric mixer, beat eggs until foamy. Add milk, flour and baking powder, and beat until smooth. Pour mixture over stuffed chiles. Sprinkle 2 cups shredded cheddar cheese over all chiles. Bake for 35 minutes or until done. Serve with your favorite salsa.
La comida tena un papel muy especial en mi familia. Mi ascendencia espaola, italiana y mexicana fue una gran combinacin para compartir comida durante las reuniones familiares. Mi abuelo materno era de Espaa y fue una inspiracin para m. Me anim a tener xito y forjar mi propio destino. l disfrutaba de las cosas sencillas en la vida; y me ense a apreciar la comida, las flores, el sol, la lluvia, la familia, las amistades, los viajes y, sobre todo, me ense a ayudar a la humanidad de cualquier manera posible, por ms pequea que sea. Food played a very central role in my family. My Spanish, Italian and Mexican background was a great combination for sharing food during family gatherings. My grandfather from my mothers side was from Spain, and he was a source of inspiration to me. He encouraged me to succeed and to build my own destiny. He enjoyed the simple things in life; and he taught me to appreciate food, flowers, the sun, the rain, family, friends, trips, and most of all, providing service to humanity in any small way possible. Hector Balcazar, M.S., Ph.D., Regional Dean of Public Health, University of Texas Health Science Center at Houston, School of Public Health
Cacerola de Chile Relleno

Chile Relleno Casserole
INGREDIENTES: 1 lata grande de chiles enteros, alrededor de 18 chiles por lata (Anaheim/California/Poblano) 2 bloques de 1 lb. de queso Monterey Jack, cortado en rebanadas de tamao del dedo o en trozos
INSTRUCCIONES: Precaliente el horno a 350 F. Engrase con mantequilla una cazuela para hornear de 9 x 13. Coloque los chiles en dos hileras. Rellene cada chile con un trozo (del largo de un dedo) de queso Monterey Jack. Con una batidora elctrica, bata los huevos hasta que queden espumosos. Agregue la leche, la harina y el polvo para hornear y bata hasta que quede sin grumos. Vierta la mezcla encima de los chiles rellenos. Esparza 2 tazas de queso cheddar rallado encima de todos los chiles. Hornee por 35 minutos o hasta que est cocido. Srvalo con su salsa favorita.
abril/April 2009

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Palm Sunday
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Good Friday
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Use quesos Monterey Jack y cheddar bajos en grasa, y leche baja en grasa. Sustituya los huevos enteros por claras. 1 huevo = 2 claras de huevo.
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Easter
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Use low-fat Monterey Jack and cheddar cheese, and low-fat milk. Substitute egg whites for whole eggs. 1 egg = 2 egg whites.
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Childrens Day (Mexico)
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T ostada con Ensalada de Verano

INGREDIENTES: SALSA 3 tomates de tamao mediano, picados 1/4 taza de cilantro fresco, picado 1/4 taza de cebolla roja, en cubos 2 cdtas. de jugo de lima fresco 1 cdta. de salsa picante (o a gusto) 8 tortillas de maz CUBIERTAS 1-1/2 tazas de frijoles negros frescos o 1 lata de 15 oz. de frijoles negros, escurridos y enjuagados 6 hojas de lechuga romana, finamente cortada 1/4 taza de queso mozzarella bajo en grasa, rallado INSTRUCCIONES: Para hacer la salsa: en un tazn mediano, mezcle los tomates, el cilantro, la cebolla, el jugo de lima y la salsa picante. Reserve. En una lmina para galletas, coloque las tortillas en hileras y hornee a 350 F de 3-5 minutos o hasta que queden crujientes y doradas. Para servir, coloque cada tortilla en un plato. Ponga capas iguales de frijoles, lechuga y queso en las tortillas. Sirva con una sopa de frijoles y vegetales. Rinde 4 porciones. INGREDIENTS: SALSA 3 medium tomatoes, chopped 1/4 cup fresh cilantro, chopped 1/4 cup red onion, diced 2 tbsp. fresh lime juice 1 tbsp. mild hot sauce (or to taste) 8 corn tortillas TOPPINGS 1-1/2 cups fresh black beans or 1 15 oz. can black beans, drained and rinsed 6 romaine leaves of lettuce, finely shredded 1/4 cup low-fat mozzarella cheese, shredded DIRECTIONS: To make salsa: In a medium bowl, mix tomatoes, cilantro, onion, lime juice and hot sauce. Set aside. On a cookie pan place tortillas in rows and bake at 350 F for 3-5 minutes or until crispy and golden. To serve, place each tortilla on a plate. Layer the beans, lettuce and cheese evenly over the tortillas. Serve with a bean and vegetable soup. Serves 4.
Summer Tostada Salad
Get Moving!
A moverse!
Sylvia Dice: Saba usted que puede reducir el riesgo de contraer
enfermedades cardacas hasta en un 82% simplemente con un estilo de vida saludable?1 Una de las mejores maneras de introducir hbitos saludables en su vida cotidiana es estar ms activo. Camine 10 minutos tres veces al da. Salga con su compaero o campaera y baile toda la noche! Anmese a hacer una caminata junto a su familia por las calles menos transitadas de su vecindario. Si hace los cambios gradualmente, ser ms fcil mantener los nuevos hbitos saludables.
Sylvia Says: Did you know you can lower your heart disease risk by as much as 82 percent just by leading a healthful lifestyle?1 One of the best ways to introduce healthful habits to your day is to become a little more active. Walk for 10 minutes three times a day. Make a date with your mate and spend time dancing the night away! Go on a neighborhood adventure with your family by hiking streets less traveled. If you make changes slowly, youll have an easier time keeping up your new, healthful habits.
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National Institutes of Health. http://www.nih.gov/news/pr/feb2007/nhlbi-01.htm
mayo/May 2009
Saba usted?
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Las cardiopatas y los ataques cerebrales son la primera causa de mortalidad en latinos/ hispanoamericanos. Estas condiciones son responsables del 28.6% de las muertes de los ms de 122,000 hispanos y latinos que mueren cada ao2.
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Cinco de Mayo
Did You Know?
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Mothers Day
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Paraguay Independence Day
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Heart disease and strokes are the No. 1 killers of Latino/Hispanic Americans. They claim the lives of 28.6 percent of the more than 122,000 Hispanics and Latinos who die each year.2
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Cuba Independence Day
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2 American Heart Association. http://www.americanheart.org/presenter. jhtml?identifier=3000994
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Memorial Day Observed (U.S. and Puerto Rico)
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Revolution Day (Argentina)
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tasty
Cynthia Rios (sister), Elena Rios (in graduation cap), Filomena Rios (grandmother), Rosemarie Ramirez (sister), Jeanne Ponsa (sister)
Es importante que las familias pasen las tradiciones para que las siguientes generaciones comprendan y respeten a sus abuelos, padres y parientes que han luchado tanto en la vida con la esperanza de que sus hijos y las generaciones futuras tengan una vida mejor. Durante mi infancia, mi familia llevaba un estilo de vida muy modesto, pero mis padres nos transmitieron la importancia de una nutricin saludable. Esa tradicin se mantiene viva hoy y se refleja en el hecho de que mi hermano y yo obtuvimos varios ttulos universitarios en salud y poltica. It is important for families to pass on traditions because its a way for the next generation to reflect upon and give respect to their grandparents, parents and relatives who have gone through so much in life in the hopes of creating a better life for their children and the generations to come. Growing up, my family lived a very modest lifestyle, but my parents instilled in us a sense of healthful nutrition. That tradition lives on today, as both my brother and I have earned multiple college degrees in health and policy. Elena V. Rios, M.D., M.S.P.H., President & CEO, National Hispanic Medical Association
sabrosa
Enchiladas
Cooking oil Corn tortillas Filling = meat/chicken/pork (any type of filling meat or soybean; can even just fill with cheese) INGREDIENTES: (Todos los ingredientes se miden a gusto) Salsa de enchilada, comprada en una tienda Salsa de tomate Agua Queso (el que usted prefiera, pero yo uso el cheddar) Aceite comestible Tortillas de maz Relleno = carne/pollo/cerdo (cualquier tipo de relleno de carne o soya; incluso se puede llenar slo con queso) INGREDIENTS: (All ingredients are measured to taste) Enchilada sauce, store bought Tomato sauce Water Cheese (to your liking, but I use cheddar) INSTRUCCIONES: Precaliente el horno a 350 F. Corte o ralle y cocine completamente la carne del relleno. En una cacerola, mezcle la salsa de enchilada con la salsa de tomate y agua. Cocine a fuego lento, no lo hierva y deje reposar en la estufa. En una sartn o plancha con lados, caliente una pequea cantidad de aceite comestible y fra las tortillas durante 30 segundos de cada lado. Luego, moje las tortillas en la salsa y pngalas en un plato. Cargue las tortillas con el relleno que usted escoja, enrllelas y colquelas en una lmina para galletas. Vierta una parte de la salsa de enchilada y el queso (si quiere) sobre las enchiladas en la lmina para galletas. Coloque la lmina para galletas en el horno caliente y cocine las enchiladas durante 7 minutos o hasta que el queso se derrita completamente. Srvalas calientes. DIRECTIONS: Preheat oven to 350 F. Cut or shred and thoroughly cook your filling meat. Using a saucepan, mix the enchilada sauce with tomato sauce and water. Simmer, do not boil and let stand on stove. Using a frying pan or griddle pan with sides, heat a small amount of cooking oil and fry the corn tortillas for about 30 seconds per side. Next, dip the tortillas into the sauce and place them on plate. Fill the tortillas with your choice of filling, wrap the tortillas into a roll and place them onto a flat cookie sheet. Pour some of the enchilada sauce and cheese (if you like) over the enchiladas on the cookie sheet. Place the cookie sheet into the hot oven and let the enchiladas bake for about 7 minutes or until the cheese has fully melted. Serve hot.
junio/June 2009

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Fra las tortillas en salsa en lugar de aceite, o solamente use 1 o 2 cucharaditas de aceite. Use queso bajo en grasa o solamente use una cucharada de queso para llenar cada enchilada.
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Fry tortillas in salsa instead of oil or use only 1-2 teaspoons of oil. Use low-fat cheese or use only 1 tablespoon of cheese to fill each enchilada.
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Fathers Day
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fresh
fresco
Ensalada de Papa Garcia
INGREDIENTES: 6 lbs. de papa roja pequea sin pelar, cortadas a la mitad 2 manzanas rojas 1 pimiento rojo grande 1 pimiento verde grande 1 cebolla roja pequea 2 huevos duros, cortados en 6 rebanadas cada uno 2 tazas de mayonesa Pimienta negra molida 2 dientes de ajo Cilantro Sal Salsa Tabasco 1/4 taza de vinagre de cidra de manzana Pprika INGREDIENTS: 6 lbs. baby red potatoes, unpeeled, cut in half 2 red apples 1 large red pepper 1 large green pepper 1 small red onion 2 boiled eggs, cut into 6 slices each 2 cups mayonnaise Crushed black pepper 2 garlic cloves Cilantro Salt Tabasco sauce 1/4 cup apple cider vinegar Paprika
La comida siempre ha sido una parte importante de mi vida. Me gusta cenar con la familia y amigos; as lo aprend desde que era un nio, ya que es una oportunidad para tener conversaciones cara a cara con los dems. No slo me gusta cocinar, sino que tambin me sirve de terapia, ya que mi trabajo como cirujano es muy estresante. Incluso, yo cocinaba durante mis aos de universidad y al final del ao escolar invitaba a todos para que contribuyeran con lo que les quedaba en los refrigeradores para hacer una paella de sobras. Food has always been a part of my life. I like to have dinner with family and friends. Its extremely important to me. Its what I learned as a kid. Its an opportunity to have face-to-face conversations with others. I also like to cook. As a surgeon, it was therapy for me. I even cooked in my college years. At the end of the year, I would invite everyone to contribute what was in their refrigerators so I could create a leftover paella. Joxel Garcia, M.D., M.B.A., A.D.M., U.S.P.H.S., Assistant Secretary for Health U.S. Department of Health and Human Services
Garcia Potato Salad
INSTRUCCIONES: Llene una olla de 10 cuartos con 6 cuartos de agua y agregue una cucharadita de sal. Caliente hasta hervir. Cuidadosamente aada las papas al agua hirviendo. Caliente hasta que hierva nuevamente y no cubra la olla. Mientras se cocinan las papas, corte los pimientos, las cebollas y las manzanas en cubos pequeos (1/2 pulgada a 1 pulgada). Combine los pimientos y las cebollas en un tazn y adobe con vinagre por 10 minutos. Aplaste el ajo y mzclelo con 1/2 cucharadita de sal y 1/4 cucharadita de pimienta, mezcle con la mayonesa y aada 1/4-1/2 cucharadita de salsa Tabasco; reserve. Escurra los pimientos y cebollas, y enjuague con agua fra. Mezcle los pimientos, las cebollas y las manzanas. Cuando las papas estn cocidas, escurra el agua y aada agua fra para cubrirlas. Escurra el agua otra vez. En un tazn grande mezcle las papas cocidas, los pimientos, las cebollas, las manzanas, la mezcla de mayonesa y los huevos. Agregue sal y pimienta adicional a gusto. Cubra el tazn y refrigere por 3 horas. Antes de servirla, espolvoree con pprika.
DIRECTIONS: Fill a 10-quart stockpot with 6 quarts of water and add a teaspoonful of salt. Bring to a boil. Carefully add potatoes to boiling water. Bring to a boil and do not cover. While cooking potatoes, cut peppers, onions and apples into small squares (1/2-1 inch). Combine peppers and onions in a bowl and marinade with vinegar for 10 minutes. Crush garlic and combine with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, mix with the mayonnaise and add 1/4-1/2 teaspoon of Tabasco sauce; set aside. Drain peppers and onions, and rinse with cold water. Mix peppers, onions and apples. When the potatoes are cooked, drain the water and add cold water to cover. Then drain the water again. In a large bowl combine the cooked potatoes, peppers, onions, apples, mayonnaise mix and eggs. Add additional salt or pepper to taste. Cover bowl and refrigerate for 3 hours. Before serving, sprinkle some paprika on top.
Kristen Garcia (daughter), Joshua Garcia (son), Dr. Joxel Garcia, Ingrid Grafals (wife)
julio/July 2009
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Independence Day (U.S. and Puerto Rico)

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Use mayonesa baja en grasa o sin grasa en lugar de mayonesa regular. Pruebe la ensalada antes de ponerle sal...podra estar perfecta sin ella!
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Venezuela Independence Day
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Argentina Independence Day
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Use light or fat-free mayonnaise instead of regular mayonnaise. Taste the salad before salting it may be just perfect without the salt!
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Colombia Independence Day
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Constitution Day (Puerto Rico)
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Peru Independence Day
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Left to right: Darlene Alvarado (sister); Raymond Alvarado (father, deceased); Rosalie Moya (sister); Paula Alvarado (mother, deceased); and Elena Alvarado
spicy
Mi abuela Rosala ayud a criarme, y ella mantena a su familia vendiendo tamales, pozoles y otros platos a los vecinos. Ella y mi mam me ensearon que los alimentos tradicionales nos unen a todos. Sin embargo, hoy ms que nunca, los latinos corren los riesgos de la obesidad, la diabetes, las enfermedades cardiovasculares, y la hipertensin. As que, aunque los alimentos y las tradiciones latinos son positivos, la manera en que preparamos nuestros alimentos, los ingredientes que usamos y el control de porciones son muy importantes para mantener un estilo de vida saludable. La responsabilidad de crear cambios saludables reside en cada mujer ya que somos las guardianas de nuestras familias. El verdadero cambio para que nuestros hijos tengan un mejor futuro comienza cuando las mujeres latinas son las principales encargadas de promover estilos de vida y alimentacin saludables en nuestras familias. My grandmother Rosalia helped raise me. She and my mother taught me that the traditional foods connect us all together. However, today more than ever, Latinos are at risk for obesity, diabetes, cardiovascular disease and hypertension. So while Latino foods and traditions are positive, how we prepare our foods, the ingredients we use and portion control are all so important to maintaining a healthful lifestyle. The responsibility to create healthful changes lies within each mujer. Because as women, we are the gatekeepers of our families. When Latino women can place themselves front and center of promoting healthful lifestyles and healthful eating, then the real change for a better future for our children begins. Elena M. Alvarado, President and CEO, National Latina Health Network
picante
Camaron Caribeno
Caribbean Shrimp
1 cebolla, picada 1 pimiento (verde o rojo, el color es opcional) 1-2 limas, divididas en 2-3 pedazos cada una Sazn Old Bay (a gusto) 1/2 onza de tequila Aceite de oliva virgen, segn la necesidad INGREDIENTES: 1 lb. de camarones, pelados y guardados en el refrigerador hasta que estn listos para cocinar 1 chile jalapeo o habanero, quitndole las semillas y picado (opcional) 4-8 dientes de ajo, picados (o a gusto) INGREDIENTS: 1 lb. shrimp, peeled and kept in refrigerator until ready to cook 1 jalapeno or habanero pepper, seeded and chopped (optional) 4-8 cloves garlic, chopped (or to taste) 1 onion, chopped 1 bell pepper (green or red, optional for color) 1-2 limes, divided into 2-3 pieces each Old Bay Seasoning (to taste) 1/2 ounce tequila Virgin olive oil, as needed INSTRUCCIONES: En una sartn antiadherente de 10-12 pulgadas, caliente el aceite de oliva virgen. Cuando el aceite est caliente, aada las cebollas y sofrelas usando una esptula de madera. Cuando las cebollas estn ligeramente doradas, aada el chile jalapeo. Una vez que el chile jalapeo tenga la apariencia de estar cocido, aada el ajo. Cocine hasta que se opaque ligeramente, sin dejar que se queme el ajo. Por ltimo, aada los camarones y roce el Sazn Old Bay encima. Mientras est a fuego mediano-alto, cubra por unos 30 segundos, entonces voltee los camarones y rocelos otra vez con Old Bay. Exprima la lima o las limas por encima y agregue el tequila. Cubra por otros 30 segundos. Destape y agite por 15-20 segundos. Srvalo con habichuelas, arroz o pasta (preferentemente, lingini). DIRECTIONS: In a 10-12 inch nonstick skillet, heat Virgin olive oil. When oil is hot, throw in onions and saut using wood spatula. When onions turn slightly brown, add jalapeno peppers. Once jalapeno peppers look like they are cooking, add garlic. Cook until slight opaque, without letting garlic burn. Finally, add shrimp and sprinkle Old Bay Seasoning on top. While on medium-high heat, cover for about 30 seconds, then turn over shrimpand sprinkle again with Old Bay. Squeeze lime(s) over top and pour in tequila. Cover for another 30 seconds. Uncover and toss for 15-20 seconds. Serve alone or with beans, rice or pasta (linguini preferred).
agosto/August 2009

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Bolivia Independence Day
Use 1-2 cucharadas de aceite de oliva para cocer los ingredientes en lugar de verter 1/2 taza o ms en la sartn.
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Ecuador Independence Day
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Use 1-2 tablespoons of olive oil to cook ingredients instead of pouring 1/2 cup or more into the skillet.
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Uruguay Independence Day
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Chips de T ortilla al Horno

INGREDIENTES: 12 tortillas de maz 2-3 limas frescas Sal a gusto INSTRUCCIONES: Precaliente el horno a 400 F. Corte cada tortilla en 8 tringulos o tiras delgadas. En un tazn mediano, doble las tortillas con jugo de lima y sal. Coloque una sola capa de las tortillas preparadas en una lmina para galletas o cacerola de hornear poco profunda. Hornee por 8-10 minutos o hasta que queden crujientes. Sirva con su salsa favorita, sopas, ensaladas o su receta favorita. Rinde alrededor de 4 tazas de chips horneadas. INGREDIENTS: 12 corn tortillas 2-3 fresh limes Salt to taste DIRECTIONS: Preheat oven to 400 F. Cut each tortilla into 8 triangles or thin strips. In a medium bowl, fold tortillas with lime juice and salt. Place a single layer of prepared tortillas on a cookie sheet or shallow baking pan. Bake for 8-10 minutes or until crispy. Serve with your favorite salsa, soups, salads or favorite recipe. Yields about 4 cups of baked chips.
Baked Tortilla Chips
Cut Fat, Not Flavor!
Cortar la grasa, el sabor no!

Sylvia Dice: Es el Mes Nacional del Patrimonio Hispano y es el
momento para celebrar nuestra cultura! Pero eso no quiere decir que tengamos que renunciar a nuestros estilos de vida saludables. Los alimentos latinos tales como frijoles, frutas, arroz y tortillas de maz son todos una parte de una dieta saludable simplemente tenemos que estar conscientes de la manera en que se preparan. Hay que hornear, asar o hervir en lugar de frer. Mejore el sabor con cebollas, cilantro y hierbas en lugar de sal o manteca. Compre carnes ms magras o lomo, porque son los cortes ms sanos Comer saludable no significa comer sin gusto!
Sylvia Says: Its National Hispanic Heritage Month, and its time to celebrate our culture! But that doesnt mean we need to give up our healthful lifestyles. Latino foods such as beans, vegetables, fruits, rice and corn tortillas are all part of a healthful diet we just need to be mindful of the way they are cooked. Bake, broil or boil instead of frying. Improve flavor with onions, cilantro and herbs in place of salt or lard. Buy meat that has round or loin in the name, as they are the leanest cuts. Eating healthfully doesnt mean eating bland!
septiembre/September 2009
Saba usted?
5
El Mes Nacional del Patrimonio Hispano comienza el 15 de septiembre, el aniversario de la independencia para cinco pases latinoamericanos Costa Rica, El Salvador, Guatemala, Honduras y Nicaragua. Mxico y Chile celebran sus das de la independencia el 16 y el 18 de septiembre, respectivamente.1
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Mexico Presidential State of the Union Address
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Brazil Independence Day
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Labor Day (U.S. and Puerto Rico)
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Independence Day (Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua)
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Mexico Independence Day
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Chile Independence Day
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Did You Know?

National Hispanic Heritage Month begins on September 15, the anniversary of independence for five Latin American countries Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. Mexico and Chile celebrate their independence days on September 16 and September 18, respectively.1
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Belize Independence Day
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http://www.infoplease.com/spot/hhm1.html
Mes Nacional de la Hispanidad National Hispanic Heritage Month September 15October 15
savory
Padre Alberto Cuti
rico
INGREDIENTES: Un pollo grande, de 5 lbs. (cortado en pedazos) Una cabeza de ajo natural Una cebolla mediana Un aj verde (pimiento o de los pequeos; no picantes) Una lata de pimientos morrones Arroz Valencia, un paquete de 1 kg Dos cubitos de caldo sabor a pollo
Arroz con P ollo de la Abuela Yiyita

Grandma Yiyitas Chicken & Rice
Sazn de culantro y achiote (un sobrecito) Sal a gusto no mucha Salsa de tomate una lata Aceite de oliva, media taza Dos hojas de laurel Una lata de petit-pois Tres cucharadas de vino seco (vino de cocina) Una cerveza INGREDIENTS: 1 large chicken, 5 lbs., (cut in pieces) 1 bulb of fresh garlic 1 medium onion 1 green pepper (Bell pepper or the small ones; not hot) 1 can of pimentos 1 pkg. Valencia rice 2 cubes chicken bouillon Culantro and annato seasoning (one small packet) Salt to taste not too much 1 can of tomato sauce 1/2 cup of olive oil 2 bay leaves 1 can of baby green peas 3 tbsp. dry wine (cooking wine) 1 beer
Para los latinos, la comida y la familia siempre estn en el corazn de cualquier celebracin. Al reunirnos, nuestras tradiciones y cultura se fortalecen, especialmente en los alimentos que comemos y aquellas recetas especiales pasadas de generacin en generacin. For Latinos, food and family are always at the heart of any celebration. When we gather, our traditions and culture come alive, especially in the food we eat and those special recipes that are handed down from generation to generation. Padre Alberto Cuti, President and General Director, Pax Catholic Communications
INSTRUCCIONES: Se lavan los ajos (pelados), la cebolla y el pimiento verde. Se lavan las postas de pollo no congeladas y se secan con un pao. Se pone el aceite en una sartn grande y a fuego mediano, se van poniendo las postas, hasta dorarlas y luego se separan en un recipiente. Se usa parte de ese aceite para adobar las especias, los ajos, la cebolla y el aj picaditos. Se ponen las postas una a una hasta que se impregnen con el condimento. Ah se puede echar el sobrecito para sazonar. Todo se va cocinando a fuego lento. Se lava el arroz (algunas personas no lo lavan, nosotros lo lavamos) y en un caldero se pone lo anterior con el pollo y todo. El arroz se sofre un ratito (nosotros no usamos aceitunas). Se agrega el agua, ms o menos cinco tazas, se ponen los cubitos de caldo con sabor a pollo, el laurel, el vino seco de cocina y se prueba de sal. Se pone a hervir y, cuando lo hace, se baja la temperatura a fuego mediano y se tapa. Luego, en cinco minutos aproximadamente, se baja ms el fuego; este proceso dura unos veinte minutos. Para que el arroz se ablande, se mueve con un cucharn de cocina; cuando est casi listo, se agrega la lata de pimientos morrones con parte de su agua, y la lata de petit-pois sin agua. Se remueve bien y por ltimo se le echa la cerveza, al momento de servirlo en la mesa. Este proceso tarda unos 45 minutos. Pueden comer de 6 a 7 personas.
DIRECTIONS: Wash the peeled garlic, the onion, green pepper; wash the chicken pieces, not frozen, towel dry them, put the oil in a large pan and on medium heat put the pieces in, browning them; separate them in a container. Use part of the oil to marinate the spices, garlic, onion and diced peppers; add the chicken pieces one at a time until they are impregnated with the spices. The small Goya packet can then be added. Everything is simmered. Rinse the rice (some people do not rinse the rice, we rinse it), in a large pot all of the above is placed, chicken and all. Saut the rice for a little while (we do not use olives); approximately five cups of water are added; add the bouillon cubes, bay leaves and dry cooking wine and taste for salt. Bring to a boil, then lower to medium heat, cover and then after about five minutes lower the heat. This process lasts about twenty minutes for the rice to become soft; stir with a large spoon. When the rice is almost ready, add the pimentos with part of the liquid, and the can of baby green peas without the liquid. Stir well and lastly add the beer just before serving at the table. This process take about 45 minutes. Serves 6 to 7.
octubre/October 2009
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Asegrese de quitar todo el pellejo del pollo. Que la sal sea opcional hay bastantes sazones que ya contienen sal y reduzca el aceite de oliva a, por lo menos, 1/4 de taza.
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Columbus Day Observed (U.S. and Puerto Rico) National Day (Spain)
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Make sure to remove the chicken skins. Make salt optional there are plenty of seasonings that already contain salt and decrease the olive oil to at least 1/4 cup.
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Budin de Pan Puertorriqueno de Julia

Julias Puerto Rican Bread Pudding
INGREDIENTS: 1 lb. Italian or French bread (allow the bread to harden for several days) 8 eggs 2 cups butter 4 4 4 1 1 1 cans condensed milk cans evaporated milk cups regular cows milk tbsp. of vanilla, or to taste cup of sugar cup raisins INGREDIENTES: 1 lb. de pan italiano o francs (dejar que el pan se ponga duro por varios das) 8 huevos 2 tazas de mantequilla 4 4 4 1 1 1 latas de leche condensada latas de leche evaporada tazas de leche de vaca (regular) cda. de vainilla o a gusto taza de azcar taza de pasas
tentador
DIRECTIONS: Grate the bread in a regular grater or in a food processor. Mix all the milks, the vanilla and the sugar. Add the bread crumbs and mix well. Put the mixture in the refrigerator (if the container has no lid, cover it with plastic wrap or aluminum foil so the mixture does not absorb odors from the refrigerator); leave in the refrigerator for 1-2 days. Remove the mixture from the refrigerator, add the raisins, the eggs (beat the eggs before adding them to the mixture) and the butter (put the butter in the microwave for 5 seconds so it will mix better). Prepare a mold with butter and baking paper so it will not stick to the mold. Preheat the oven to 350 F, bake for 2 hours or until the edges separate from the mold. Note: Use a sufficiently large mold for the mixture, fill up to 3/4 of the mold to leave 1/4 for it to rise during baking.
tempting
Marina Ruiz (friend) and Maria (Terre) Villot
Yo no conoc a mis abuelos, pero la persona que ms me influy y me inspir fue mi padre. Era una persona muy reservada, pero siempre estaba disponible cuando yo necesitaba un consejo o simplemente necesitaba hablar. l me ense a respetar a las personas y tratarles con dignidad. La comida siempre jugaba un papel especial en nuestras tradiciones familiares, y yo sigo preparando los mismos tipos de comidas que mi madre preparaba para nosotros durante la niez. Creo que sirve para ayudarnos a no perder nunca la esencia de quienes somos. I did not know my grandparents, but the person who influenced and inspired me the most was my father. He was very private, but was always available when I needed advice or just needed to talk. He taught me to respect people and treat them with dignity. Food always played a special role in our family traditions, and I continue to prepare the same types of meals that my mother prepared for us when we were growing up. It helps ensure we never lose the essence of who we are. Maria (Tere) Villot, B.S.N., Women Veterans Program Manager, Philadelphia VA Medical Center
INSTRUCCIONES: Ralle el pan en un rallador regular o en un procesador de alimentos. Mezcle todas las leches, la vainilla, y el azcar. Aada el pan molido y mezcle bien. Ponga la mezcla en la nevera (si el envase no tiene tapa cbralo con papel plstico o aluminio para que la mezcla no absorba olores de la nevera); deje en la nevera por 1-2 das. Saque la mezcla de la nevera, aada las pasas, los huevos (bata los huevos antes de aadirlos a la mezcla) y la mantequilla (ponga la mantequilla en el microondas por 5 segundos para que se mezcle mejor). Prepare un molde con mantequilla y papel de hornear para que no se pegue al molde. Precaliente el horno a 350 F, hornee por 2 horas o hasta que los bordes se separen del molde. Nota: Use un molde suficientemente grande para la mezcla, llene hasta 3/4 partes del molde para que tenga 1/4 parte para elevar durante el horneado.
noviembre/November 2009
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All Saints Day Day of the Dead (Mexico) All Souls Day
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Election Day (U.S. and Puerto Rico)
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Veterans Day (U.S. and Puerto Rico)
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Use leche evaporada descremada, leche del dos por ciento o leche descremada y leche condensada baja en grasa. Sustituya el 1/4 de taza de azcar con Splenda.
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Discovery of Puerto Rico
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Panama Independence Day
Use fat-free evaporated milk, 2 percent or fat-free milk and low-fat condensed milk. Substitute about 1/4 cup of the sugar with Splenda.
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creamy
George A. Zeppenfeldt-Cestero and Ms. Belen Cestero
Durante la Navidad y el Da de Accin de Gracias, toda nuestra familia, tanto familiares cercanos como lejanos, se reuna en la casa de mi madre alrededor de la mesa principal del comedor para compartir historias. Al final de la comida, solamos sacar el Coquito casero que ella haba preparado, una bebida tradicional puertorriquea que llevaba varias horas de preparacin. Hasta la fecha, mi joven madre de tan slo 85 aos contina con la tradicin de invitar a la familia los das festivos a compartir una comida, porque al estar juntos compartiendo ese momento se refleja todo el amor que nos tenemos. During Christmas and Thanksgiving, our extended family would gather around my mothers large dining room table to share stories. At the end of the meal, my mothers homemade Coquito, a traditional Puerto Rican favorite that took many hours to prepare, would be brought out for tasting. To this day, my 85-year young mother continues the tradition of inviting the family over for the holidays and sharing the love, which is reflected in the sharing of food. George A. Zeppenfeldt-Cestero, National President, Association of Hispanic Healthcare Executives, President & CEO, National Hispanic Chamber of Commerce on Health
INGREDIENTES: 10 yemas de huevo 1/2 taza de azcar 1/2 cdta. de extracto de vainilla, palitos de canela y canela molida 2 latas de crema de coco 1 lata de 12 onzas de leche evaporada 1/5 botella de ron puertorriqueo blanco
cremosa
Coquito
A Holiday Drink
2 cans of cream of coconut 1 12-oz. can of evaporated milk 1/5 bottle white Puerto Rican rum INGREDIENTS: 10 egg yolks 1/2 cup sugar 1/2 tsp. of vanilla extract, cinnamon sticks and cinnamon ground INSTRUCCIONES: Bata las yemas de huevo hasta que queden sin grumos. Agregue la crema de coco, extracto de vainilla y la leche evaporada. Mezcle bien. Aada el ron y mezcle otra vez. Enfre por un mnimo de 4 horas. Vierta en una ponchera grande y espolvoree con nuez moscada. Aada los palitos de canela y canela molida como guarnicin. Rinde aproximadamente 2 1/2 cuartos. DIRECTIONS: Beat egg yoke until smooth. Add cream of coconut, vanilla extract and evaporated milk. Blend well. Add rum and blend again. Chill for at least 4 hours. Pour into a punch bowl and sprinkle with nutmeg. Add cinnamon sticks and ground cinnamon as garnish. Makes approximately 2 1/2 quarts. From: Drink/Recipe Book Rums of Puerto Rico
diciembre/December 2009

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Use leche evaporada descremada, y sustituya el azcar con un endulzante diettico, como por ejemplo Splenda.1
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Christmas Posadas begin
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Use fat-free evaporated milk, and substitute sugar with a no-calorie sweetener such as Splenda.1
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Christmas Eve
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Christmas
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New Years Eve
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For the substitution amounts visit www.splendaenespanol.com
Biographies
Elena M. Alvarado An authority on community health promotion issues and an advocate for women, children and youth issues, Elena Alvarado has more than 30 years of experience in the health and human services field. Her professional experience spans a lifelong commitment to health, having begun as a health educator in cancer education/outreach; associate director for a 24-hour countywide human service agency; executive director of a countywide womens crisis center; national project director of a series of federally funded HIV/AIDS and health promotion programs targeted at Latinas to build leadership capacity; and as president of the board of a community health center, overseeing the growth of that agency from a $1.7 million community health center to over a $10.5 million-plus network of medical and health care programs. Recognized as a national leader and trainer, Alvarado has conducted training on a variety of family health and leadership initiatives targeted at Latino women empowerment. She has been a sought-after trainer and program evaluator for both state and national associations; government-sponsored training such as the Office of Minority Health and the U.S. Centers for Disease Control and Prevention; and for nongovernmental agencies, including National Committee for Responsive Philanthropy, NALEO, and U.S. Conference of Mayors, to name a few. Her portfolio includes launching the first-ever bilingual Spanish-language cancer and AIDS hotline services in the nation for Southern California. She conceptually developed education prevention programs targeted at women and youths using teatro (theater) as a prevention tool drawing from her performing arts background in theater and dance. Her most notable credentials have included: Disneys World Productions, EPCOT Mexican Pavilion Attraction project; Los Angeles Bicentennial 200 years in the making; and original cast member of Luis Valdezs theatre play, Zoot Suit. Alvarado is a cofounding member and past president of the National Latina Institute for Reproductive Health, and founder and CEO of the National Latina Health Network. She currently serves on the National Advisory Health Council of the Robert Wood Johnson Foundation and the National Latina Advisory Council of Girls Inc. A graduate of California State University and the University of Southern California, Alvarado is a past fellow of the National Hispana Leadership Institute Executive Program at Harvard University. Sarita Arteaga, D.M.D., M.A.G.D. Dr. Sarita Arteaga is a three-year high school graduate of St. Catharine Academy in the Bronx, New York, and a graduate of New York Universitys Washington Square University College with a B.A. degree in biology (1986). After attending the University of Connecticut School of Dental Medicine, she received a D.M.D. degree in 1990 and completed a general practice residency at Bronx Municipal/Albert Einstein Hospital in the Bronx, New York. Returning to Connecticut, Dr. Arteaga was an associate in a private dental practice. After the appointment as an assistant clinical professor at the University of Connecticut in 1995, she began teaching and seeing patients at the universitys health center. She recently was promoted to associate clinical professor, where she teaches courses in the department of reconstructive sciences. She attained a mastership from the Academy of General Dentistry; and is a member of numerous dental associations, including the Hispanic Dental Association, Academy of General Dentistry, National Dental Association, and American Dental Education Association. Dr. Arteaga currently is the president of the Hispanic Dental Association; and has served on the Board of Trustees, as well as participated on the Annual Meeting Planning Committee (2004, 2005, 2006); the Silent Auction Committee; and the Recruitment and Retention Committee. She is a faculty advisor for the Student National Dental Association/Hispanic Student Dental Association at the University of Connecticut School of Dental Medicine. She takes an active community role, performing screenings at the Head Start programs in Waterbury and Meriden, Special Olympics and South Park Inn Homeless Shelter in Hartford. She also is a Sunday school teacher at New Life Christian Church in Waterbury. She served on the board of directors of the Connecticut Dance Theater and currently serves on the board for Pilgrim Pines Conference Center. Dr. Arteaga is married to Dr. Chris Carrington and has two children, Elena and Isaiah. Hector Balcazar, M.S., Ph.D. Dr. Hector Balcazar is the regional dean of public health at the University of Texas Health Science Center at Houston, School of Public Health, El Paso Regional Campus. He also is a professor of health promotion and behavioral sciences. Prior to joining The University of Texas, he was a professor and chair of the Department of Social and Behavioral Science, School of Public Health at University of North Texas Health Science Center at Fort Worth, Texas. Dr. Balcazar serves as the codirector of the Hispanic Health Disparities Research Center, an NIH-funded initiative in collaboration with the College of Health Sciences of the University of Texas at El Paso. He specializes in the study of public health problems of Latinos/Mexican Americans. Dr. Balcazar is a bilingual, bicultural family and public health scientist who has conducted numerous studies of Latino birth outcomes, acculturation and health-related behaviors, cardiovascular disease prevention programs in Latinos, and border health issues. Dr. Balcazars most recent funded work includes: an NIH initiative to test the effects of community health workers in changing clinical outcomes for chronic diseases in El Paso, Texas; a CDC/ASPH project on community health workers and hypertension control; the North Texas Salud Para Su Corazon (Health For Your Heart) Community Health Initiative; a Hispanic diabetes clinical study; a Latino family caregiver educational program for individuals with Alzheimers disease; the development of a strategic plan for a national Latino public health leadership collaborative, and a two-year study on the use of perinatal, infant, and childhood health services among high-risk Mexican American subgroups. As a Latino health specialist, Dr. Balcazar provides consultation and leadership to local and national health organizations. He currently serves as a member of the Editorial Board of APHA (American Public Health Association) and was a member of the Board of Trustees of SOPHE (Society for Public Health Education). He holds a Ph.D. and M.S. degree in International Nutrition from Cornell University, Ithaca, New York; and a B.S. degree in Nutrition and Food Science from Iberoamericana University, Mexico City. Father Alberto Cuti Father Alberto Cuti has the special privilege of entering millions of homes throughout the world each day with his television and radio talk shows, as well as his newspaper advice columns. He recently published his first self-help book, Real Life, Real Love published by the Penguin Group. Father Alberto is a priest of the Archdiocese of Miami, Florida; where he was ordained on May 13, 1995. He is president and general director of Pax Catholic Communications (home of Radio Peace and Radio Paz in Miami) a media organization dedicated to using the latest technologies in bringing a message of faith, hope and love to todays world. Father Alberto is the first Catholic priest to host a daily talk show as part of a major network on international secular television. Today he continues to host his weekly talk show, Hablando Claro con el Padre Alberto, on the international network EWTN. He also appears frequently on a variety of television and radio programs in the secular media, presenting faith perspectives on issues that affect our modernday society. In addition to his work in the media, he is a parish priest at St. Francis de Sales Catholic Church in Miami Beach.
Marilda Lara Gndara Marilda Lara Gndara is president of the Aetna Foundation, Inc., an independent charitable organization funded solely by Aetna Inc. She represents Aetna to the public on corporate citizenship issues; and is liaison to private, nonprofit and public service organizations that work to improve the lives of people in the community. Aetna and the Aetna Foundation contributed more than $24 million in grants and sponsorships during 2007. Gndara joined Aetna in 1978 as an attorney, specializing in real estate, workout and environmental law. During the 1990s, she was managing director and vice president in Aetnas Real Estate Investments area, where she was responsible for the companys $5 billion national commercial real estate problem loan portfolio, and $1 billion in hotel properties and mortgages. Prior to that, she worked in Aetnas Corporate Planning and Financial Reporting Department, where she was responsible for six strategic business units. Gndara has served in leadership roles with national, regional and local nonprofit organizations, including Hispanics in Philanthropy, vice chair and chair, Audit Committee; Wadsworth Atheneum Museum of Art, Governance Committee; the Bushnell Performing Arts Center, chair, Strategic Planning Committee and Education Committee; Hartford Hospital, trustee; United Way of the Capitol Region, trustee and member, Allocations Committee; and the Independent Sector, treasurer and chair, Investment Committee. Connecticuts governor and legislature appointed her to serve for two years as the finance trustee for the state-controlled Hartford Board of Education. Gndara serves on the Board of Advisors of the SBA-licensed IronBridge Mezzanine Fund, L.P. She has served on the boards of TLC Beatrice International Foods Company, McCalls Pattern Company and Greater Hartford Bank Boston Board of Advisors. Numerous publications have listed Gndara among successful Latinas, including El Diario La Prensas Top 50 Latinas in American Business and Hispanic Business magazines 2005 Corporate Elite directory of 25 influential Hispanics in American corporations. Most recently, Latina Style featured Gndara on the cover for an article about Latinas in philanthropy. Boeing included her in its 2004 Womens History Month poster featuring eight prominent women. She is the recipient of numerous national and regional awards. Born in Cuba, Gndara lives in Hartford, Connecticut. She holds a J.D. from the University of Connecticut Law School in Hartford and a B.A. from St. Peters College in Jersey City, New Jersey.
Dr. Garcia serves as the secretarys primary advisor on matters involving the nations public health and science. He also oversees the U.S. Public Health Service and its commissioned corps for the secretary. As assistant secretary for health, Dr. Garcias responsibilities include disease prevention, health promotion, public health preparedness, womens and minority health, the reduction of health disparities, fight against HIV/AIDS, pandemic influenza planning, and vaccine-preventable disease. Dr. Garcia sees his role as ASH as an opportunity to enhance the secretarys efforts to further the mission of HHS and the health of the nation by building, strengthening and leveraging relationships across the public health community and the U.S. Public Health Service, while also improving health care for all Americans. He is a seasoned public health professional with experience in health care delivery, bioterrorism preparedness, health policy and international health affairs. Prior to becoming the ASH, Dr. Garcia served as the senior vice president and senior medical advisor for MAXIMUS Federal Services Inc., where he oversaw the work of the MAXIMUS Center for Global Health and was the principal architect of the strategic partnership plan for the Western Hemisphere. Prior to that, Dr. Garcia was deputy director of the Pan American Health Organization/ Regional Office Western Hemisphere for the World Health Organization. He was responsible for setting the general direction and strategy of the organization alongside the director, and for providing leadership and advice on all policy decisions. Dr. Garcia is a native of Hatillo, Puerto Rico, and a resident of Connecticut. He served as commissioner of the Connecticut Department of Public Health from 1999-2003, where he created an urban health initiative to prevent disease, increase health literacy and improve economic conditions. A trained obstetrician and gynecologist, he once served as the assistant director of obstetrics and gynecology at St. Francis Hospital and Medical Center in Hartford, Connecticut. Dr. Garcia has served on numerous national boards, including the National Advisory Committee on Violence Against Women, National Dialogue on Cancer, the U.S. Preventive Services Task Force, and as the president-elect of the Association of State and Territorial Health Officials. Brenda Lee Huerta Brenda Lee Huerta is a Texan, born and bred in the Lubbock area. Shes lived and worked in the Rio Grande Valley for 16 years, after living in different parts of the country. She started in radio at the age of 5, and has been involved in television and politics since she was a teenager. Huerta has continued her work in radio, television and politics, with a side trip to serve in the military. She currently serves as the Community/Governmental Relations director for Univision Radio in the Rio Grande Valley in deep South Texas. Huerta has worked in different capacities in government, including with a U.S. senator and a Texas governor during her career; and continues her close ties to government at the local, state, and national levels.
Her work in news and community affairs, both in English and in Spanish, has brought Huerta and the radio stations international attention, including numerous awards. She is a Yellow Rose of Texas; and has been honored in the Texas House of Representatives, as well as by the Associated Press Managing Editors, Texas Associated Press, Texas Association of Broadcasters, Dallas Press Club, and Small Business Administration. Huerta has served and currently serves on a number of boards and commissions, including her recently completed work on various committees with the American Heart Association (national), and on the local and state boards, currently serving as the chairman of the board of directors of the McAllen Hispanic Chamber of Commerce; and on the McAllen ISD Health Advisory Committee; the AVID Advisory Group (Advancement Via Individual Determination); and as the editor of the Health Power Hispanic Health Channel. She is a member of Health Power's Professional Advisory Council. Sylvia Melndez-Klinger, M.S., R.D., L.D.N. Sylvia Melndez-Klinger is founder of Hispanic Food Communications, Inc., a nutrition and food communications consulting company. She has provided nutrition and culinary consulting services to the food, beverage and pharmaceutical industries for many years; including clients such as The Coca-Cola Company, Dannon, GlaxoSmithKline, Kelloggs, and Weight Watchers International. As a registered dietitian, Melndez-Klinger provides expert advice about healthful eating in a practical and easy way. She works closely with brand management teams to develop messages about the nutritional features and benefits of their products. She is a skilled media representative, with numerous television, radio and Internet credits. She has appeared on NBC, CBS, Fox, CNN en Espaol, Univision, Telemundo and America TeVe, where she is a frequent guest on Despierta America. Melndez-Klinger is the nutritionist on Hispanics Today, a nationally syndicated news and lifestyle television program. She also has been a guest nutritionist on many Hispanic radio talk shows, and is a regular contributor to SimilacMomsAlliance.com and a moderator for myalli.com. Melndez-Klinger has presented at hundreds of conferences, including The International Association of Culinary Professionals and the Conference of La Cumbre de las Amricas de Nutricin y Salud, School Nutrition Association, National Association of Bilingual Educators, LULAC, MANA, MAOF, COMADRES, and the 2006 National Hispanic Womens Conference, to name a few.
Joxel Garcia, M.D., M.B.A., A.D.M., U.S.P.H.S. Dr. Joxel Garcia is the 13th U.S. assistant secretary for health (ASH), U.S. Department of Health and Human Services, and an admiral in the U.S. Public Health Service Commissioned Corps.
For Spanish translations of these biographies, visit www.aetnahispaniccalendar.com
Biographies
Sylvia Melndez-Klinger, M.S., R.D., L.D.N., Contd. Prior to founding Hispanic Food Communications, Melndez-Klinger served as senior culinary development specialist and supervisor of consumer test kitchens at the Quaker Oats Company. Her recipes have appeared in television segments, product packaging, cookbooks, and national health and fitness campaigns. A registered dietitian of the American Dietetic Association and a licensed dietitian nutritionist, she was honored as the 1994 Recognized Young Dietitian of the Year by the Chicago Dietetic Association. She is an active member of the American Dietetic Association, the Grain Foods Foundation Medical Advisory Board, Kelloggs Healthy Beginnings Advisory Panel and the GSK Multicultural Council on Weight Management. Rita Moreno Rita Moreno is one of a select group of performers to have won all four of the most prestigious show business awards: the Oscar, the Emmy, the Tony and the Grammy. The Oscar was for her performance as Anita in the 1962 motion picture, West Side Story. The two Emmys were for a 1977 variety appearance on The Muppet Show and in 1978 for a dramatic guest appearance on The Rockford Files. The Tony was for her 1973 triumph on Broadway as Googie Gomez in The Ritz. The Grammy was for her 1972 performance on The Electric Company Album for children, which was based on the long-running television show of the same name. Along the way she received dozens of other show business awards, most notably the Golden Globe Award for her role in West Side Story; and in 1968, the Joseph Jefferson Award as best actress in Chicagos theatrical season for her brilliant performance as Serafina in The Rose Tattoo. In 1985, she repeated her Chicago triumph and was awarded the prestigious Sara Siddons Award for her portrayal of Olive Madison in the female version of The Odd Couple. In 1995, Moreno received a star on the Hollywood Walk of Fame. Moreno was born Rosa Dolores Alverio in Humacao, a small town near the famous rain forest of Puerto Rico. When she was 5 years old, she and her mother moved to New York. The following year she started dancing lessons. At age 13 she had her Broadway debut in Skydrift, which starred Eli Wallach. Then, in the true tradition of Hollywood, a talent scout arranged a meeting for the 17-year-old with Louis B. Mayer, and she was signed to a contract with MGM. From that point on Morenos career advanced steadily. She made some 30 films early in her career, too often typecast as a Mexican spitfire or an Indian maiden. During that period, she appeared in films with Richard Widmark, Esther Williams, Mario Lanza, Susan Hayward, Tyrone Power and Gary Cooper. She appeared in the marvelous Singin in the Rain starring Gene Kelly. She also was featured as Tuptim in the classic The King and I with Yul Brynner and Deborah Kerr; but it was only after she won an Academy Award for her outstanding performance as Anita in West Side Story that she was finally recognized as a major talent. In 1962 she moved to London, where she appeared in Hal Princes production of She Loves Me. She then returned to New York to start in Lorraine Hansburys The Sign in Sidney Brusteins Window. On Broadway, she also appeared as the female lead opposite Robert Shaw in Gantry and with Jimmy Coco in The Last of the Red Hot Lovers, followed by a Tony Award nomination for her role in The National Health. Moreno then starred in The Ritz. In 1981, she once again appeared opposite Jimmy Coco in Wallys Caf. She was most recently seen on Broadway in the female version of Neil Simons The Odd Couple. In 1997, she starred in the London production of Sunset Boulevard. In 2004, Moreno received rave reviews for her interpretation as Maria Callas in the Terrance McNally play Master Class. In 2006, she received similar acclaim for her portrayal of Amanda Wingfield in the Berkeley Repertory production of The Glass Menagerie. Moreno has appeared in regional theatre in such diverse roles as Lola in Damn Yankees, Annie Sullivan in The Miracle Worker, Doris in The Owl and the Pussycat, and Mama Rose in Gypsy. It may be said that Moreno, in portraying an Irish teacher, an Italian widow, a reformed prostitute, a lady evangelist, an English lady and a Southern belle has broken the mold of Latino stereotyping. In 1967, Moreno resumed her screen career playing opposite Marlon Brando in The Night of the Following Day, then with James Garner in Marlowe, as Alan Arkins girlfriend in Popi, and in Mike Nichols production of Carnal Knowledge. She then starred in the film version of The Ritz and went on to do Alan Aldas The Four Seasons, followed by the highly acclaimed Columbia Picture release, I Like It Like That. In 1995, Moreno appeared in the Showtime film Wharf Rat and in the feature film Angus with George C. Scott. More recently, she was the lead in the independent feature Carlos Wake; and in 1999, she starred in the film Blue Moon opposite Ben Gazzarra. The following year she appeared in the highly acclaimed movie Pinero, starring Benjamin Bratt, and in 2002 she completed work in the John Sayles film Casa de los Babys. In 2004, she had a featured role in the independent film April Showers. Moreno also has been the guest star on a wide variety of television productions both here and abroad. She is proud to have been a featured artist for many years on The Electric Company, the highly regarded educational television program for children. She has starred in her own TV series, the sitcom version of the film 9 to 5. She then played opposite Burt Reynolds in B.L. Stryker. In 1994, Moreno returned to New York to appear as a series regular with Bill Cosby in the NBC Cosby Mystery Series. Most recently she was one of the leads in the highly acclaimed HBO series OZ. In 1995, Moreno returned to the New York stage in Anne Mearas After Play and in Circle Repertorys production of Size of the World. She continues to keep busy performing concerts across the country and as a guest artist with symphony orchestras. In 1993, she was invited to perform at President Clintons inauguration, and later that month she performed at the White House. Morenos latest endeavor has been in cabaret, where she has met with great critical success. In 2002, she appeared with the San Francisco Symphony in a production of Candide. In addition to her film, stage, television and concert careers, Moreno fills her spare time by lecturing to various organizations as well as to university audiences. She also is involved with a number of civic and charitable organizations and events. She has served on the National Endowment for the Arts and as a commissioner on the Presidents White House Fellowships. Moreno also has served as a member of the Presidents Committee on the Arts and Humanities. At a White House ceremony in June 2004, Moreno was awarded the Presidential Medal of Freedom by the president. The medal is the highest honor given to a civilian and ranks second only to the Congressional Medal of Honor as the nations highest award. It is conferred on individuals for a lifetime of meritorious service. Moreno is married to Dr. Leonard Gordon, a retired physician. Their daughter, Fernanda, is an artist and a mother. Richard R. Ramos Richard R. Ramos is widely recognized as the nations leading expert on youth and gang violence. He is one of the most sought-after Latino leaders and speakers on progressive and effective community leadership. Ramos has written two books on gang prevention (Got Gangs? 2006), his most recent entitled Gang Prevention and Schools: The Ultimate Parent & Teacher Guide on How to Prevent Kids from Joining Gangs (2008). He also is the CEO/president and cofounder of the Latino Coalition for Faith & Community Initiatives, a national nonprofit whose purpose is to strengthen and expand the capacity of nonprofits serving at-risk Latino youth and families. Under his leadership, the Latino Coalition has worked in more than 20 cities in seven states across the United States. For his 28 years of community service and work in the field of human rights and interfaith understanding, Ramos has received numerous accolades and awards, including recognition by President George W. Bush, the United States Congress, the California State Assembly, and Morehouse Colleges Martin Luther King, Jr. International Chapels Board. Ramos knows the challenges of his community. Early in his career he served as a correctional officer in both state and federal prisons, a Juvenile Hall instructor and at-risk junior high and high school counselor, a cofounding director of a gang intervention/prevention community coalition, a director of a Latino youth and family teen center, a senior pastor for 16 years, and a founding director of the Interfaith Initiative of Santa Barbara County. These experiences and his continued work in leading in his community has made him a sought-after speaker on community and Latino leadership.
Elena V. Rios, M.D., M.S.P.H. Dr. Elena Rios serves as president and CEO of the National Hispanic Medical Association (NHMA), representing Hispanic physicians in the U.S. She also serves as president of NHMAs National Hispanic Health Foundation affiliated with the Robert F. Wagner Graduate School of Public Service, New York University, to direct educational and research activities. Dr. Rios serves on the National Hispanic Leadership Agenda, Campaign Against Obesity; and the Partnerships for Prevention Boards of Directors, the American Medical Association Commission to End Health Disparities, the PacifiCareUnitedHealthcare California Investment Committee, and is chair of the National Coalition on Hispanic Health. Dr. Rios has lectured and published articles; and has received several leadership awards from organizations such as the U.S. Department of Health and Human Services; the Congressional Black, Hispanic, Asian and Native American Caucuses; American Public Health Association Latino Caucus; Association of Hispanic Health Executives; Minority Health Month, Inc.; Hispanic Magazine; Verizons First Pollin Community Service Award; and Amerimed. She was appointed to the Minority Alumni Hall of Fame of Stanford University in October 2006. Prior to her current positions, Dr. Rios served as the advisor for regional and minority womens health for the U.S. Department of Health and Human Services Office on Womens Health. In 1993, she was appointed to the National Health Care Reform Task Force as coordinator of outreach groups for the White House. In 1992, Dr. Rios worked for the State of California Office of Statewide Health Planning and Development as a policy researcher. She also has served as president of the Chicano/Latino Medical Association of California, advisor to the National Network of Latin American Medical Students, member of the California Department of Health Services Cultural Competency Task Force, Stanford Alumni Association and Womens Policy Inc. Boards of Directors, and the AMAs Minority Affairs Consortium Steering Committee. Dr. Rios earned her B.A. in human biology/public administration at Stanford University in 1977, M.S.P.H. at the University of California School of Public Health in 1980, her M.D. at the UCLA School of Medicine in 1987, completed her internal medicine residency at the Santa Clara Valley Medical Center in San Jose and the White Memorial Medical Center in East Los Angeles in 1990, and her NRSA Primary Care Research Fellowship at UCLA Division of General Internal Medicine in 1992. Antonia M. Villarruel, Ph.D., R.N., F.A.A.N. Dr. Antonia M. Villarruel is a professor and associate dean for research and scholarship at The University of Michigan School of Nursing.
Dr. Villarruel has an extensive background in health promotion, and health disparities research and practice. Her research focuses on the development and testing interventions to reduce HIV sexual risk among Mexican and Latino youth. Dr. Villarruel has assumed leadership roles in many national and local organizations. She is the vice president and founding member of the National Coalition of Ethnic Minority Nursing Associations, and past president of the National Association of Hispanic Nurses. She was appointed by Secretary Tommy Thompson to the HRSA/CDC HIV/STD Advisory Council, and also served as a charter member of the Secretary of the Department of Health and Human Services Advisory Council on Minority Health and Health Disparities. Dr. Villarruel has been recognized by numerous local and national agencies for her service and scholarship. She was inducted as a Fellow in the American Academy of Nursing and as a member of the Institute of Medicine in 2008. She received her Ph.D. from Wayne State University and completed postdoctoral training at the University of Michigan. Maria (Tere) Villot, B.S.N. For 20 years, Maria Villot had dedicated her career to the Philadelphia VA Medical Center, working her way up from staff nurse to nurse manager to team nurse for primary care. She currently is the women veterans program manager at the center, a leadership position she has held for 10 years. She served as president of the National Association of Hispanic Nurses and has been a member of the organization since 1995. She is past president of the Philadelphia chapter. Villot serves as vice president of Timothy Academy Executive Board and is a member of the board of the Delaware Governors Advisory Council on Hispanic Affairs. Villot has received a number of recognitions for her work with the Latino community. These recognitions include: 2007 National Hispanic Medical Association for Leadership in Improving the Health of Hispanics, 2006 Whos Who Among Professionals, 2003 Hispanic Nurse of the Year Award at the Philadelphia VAMC and 2002 Henrieta Villaescusa Community Service Award. She has been featured in numerous publications, including Philadelphias Motivos magazine, Minority Nurse magazine and Al Dia newspaper. Born in Ponce, Puerto Rico, Villot graduated from Catholic University of Puerto Rico. She has two children and two grandchildren.
George A. Zeppenfeldt-Cestero With more than 20 years experience in marketing, public affairs, strategic partnerships and community/government relations, Zeppenfeldt-Cestero is a leading diversity advocate in the health care and small business communities. In 1995, Hispanic Business magazine selected him among the 100 Influential Leaders for his small business advocacy. Zeppenfeldt-Cestero has served on numerous boards of directors where his role has focused on marketing, fund-raising and membership development. Zeppenfeldt-Cestero currently serves as cochair of the Business and Consumer Issues Committee of Community Board 7Manhattan. He founded the Association of Hispanic Healthcare Executives/East Coast Chapter (AHHE) in 1998; which has grown to over 500 individual and 25 national, regional, and local organizational members in 14 states. He was elected national president of AHHE in 2001; and later that year, was elected to the national board of the Institute for Diversity in Health Management, a division of the American Hospital Association. For two years, he served as chairman for the New York State Federation of Hispanic Chambers of Commerce Annual Convention. Complementing the mission of AHHE, he founded the National Hispanic Chamber of Commerce on Health (NHCCH) in 2006, which focuses on strategies for covering the uninsured; and supplier diversity initiatives for the hospital, managed care and pharmaceutical industries. He is the recipient of the 2006 Healthcare Leadership Award from the National Hispanic Medical Association. He also accepted the Hispanic Chamber Procurement Advocacy Award on behalf of the NHCCH at the 2008 Somos El Futuro Conference. Zeppenfeldt-Cesteros career also has included positions as director of community and government relations at Montefiore Medical Center, and vice president of marketing and public relations for St. Clares Hospital and Medical Center in New York. He has been quoted by numerous publications, including the New York Times, Crains New York Business, Hispanic Business, El Diario/La Prensa and Diversity: Allied Health Careers magazine; and also has appeared on WNBC, WABC and National Public Radio. Zeppenfeldt-Cestero received his undergraduate degree from Seton Hall University and graduate training in health administration at Long Island University. In 1998, he completed a certificate program in community relations from Boston Colleges Carroll School of Management; and in 1999, was awarded a Kellogg/Robert Wood Johnson Minority Fellowship in Washington, D.C.
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Recetas de mi Abuela

cook ove l amor familia

AETNA HISPANIC CALENDAR 2008 & 2009

La Cocina y la Cultura: Un Mensaje de Rita Moreno

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Tradiciones c on un T oque Saludable

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Brenda Lee Huerta and her Mami, Juanita Navarro Esquibel

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noviembre / November 2008

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El Flan de Leche de la Abuela

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Use low-fat condensed milk and skim evaporated milk.

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Deje de Hacer Dieta!

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Pastel de Platano Maduro y Carne

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Cacerola de Chile Relleno

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T ostada con Ensalada de Verano

Summer Tostada Salad

National Institutes of Health. http://www.nih.gov/news/pr/feb2007/nhlbi-01.htm

Did You Know?

2 American Heart Association. http://www.americanheart.org/presenter. jhtml?identifier=3000994

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Garcia Potato Salad

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Consejo Saludable de Sylvia

Sylvias Healthful Tip

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Chips de T ortilla al Horno

Baked Tortilla Chips

Cut Fat, Not Flavor!

Cortar la grasa, el sabor no!

Did You Know?

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Budin de Pan Puertorriqueno de Julia