 | Rod Baumberger
is a Fitness Specialist at Health Strategies/Life Strategies Foundation. He received his Bachelor of Science degree in Fitness Management from Newman University. In addition to his other duties, Rodney is an education coordinator in pulmonary rehabilitation and is a senior initiative coordinator. You may reach Rodney at Health Strategies, (316) 651-8015, or at the facility at 551 N Hillside, Wichita, KS 67214. |
Diet & Nutrition
2004-05-01 15:16:00
Fun recipes for Cinco de Mayo
Question: Cinco de Mayo (May 5th) is a great celebration in our family. Do you have any fun Mexican dishes to add to the festivities?
ANSWER: You are right, Cinco de Mayo is becoming much more popular in our area than in years past. Many public festivities are available but if you are going to keep the fun at home, let’s look at a few ways to spice things up a bit!First, we don't want to leave the kids out, so here is a simple "kid friendly" recipe that is easy enough for them to help prepare:Kid Friendly Margarita PunchYou will need:3 ounces frozen lemonade concentrate3 ounces frozen limeade concentrate1/4 cup powdered sugar 1 1/2 cups crushed ice1/2 liter lemon lime soda1 thinly sliced lemon or lime Combine the concentrates, powdered sugar, and crushed ice in a large freezer proof container. Cover tightly and freeze for at least one hour and up to a month. Place the frozen mixture into a large punch bowl. Slowly pour in the soda and add the lime/lemon slices. Serve in chilled salt or sugar-rimmed glasses. Makes 4 servings. Now that the little ones are busy you can prepare a Mexican tradition that everyone is sure to love!Chile RellenosYou will need:8 poblano chiles 3/4 pound grated mild cheddar cheese (about 3 cups) Vegetable shortening for frying 1/2 cup all-purpose flour 2 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 large egg yolks, beaten 4 large egg whites, beaten until foamy 1/4 pound grated sharp cheddar (about 1 cup) Accompaniment: Prepared salsa Using a long-handled fork, char chiles over an open flame, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil chiles on a broiler pan about 2 inches from heat, turning occasionally until skins are blistered and charred.) Transfer chiles to a bowl and let stand, covered, until cool enough to handle. Using a small knife, carefully scrape the charred skin off the chiles (leave the stems attached). Carefully cut a lengthwise slit in each chile to form a pocket, and cut out and discard the seeds. Stuff each chile with some of the mild cheddar, and thread shut with a toothpick. In a large saucepan, melt enough shortening to reach 1/2-inch up the sides, and heat to 375 degrees F on a deep-fat thermometer. Preheat the broiler. In a bowl, combine flour, salt, and pepper. In another bowl, carefully fold yolks into egg whites. Working in batches, dredge the chiles in the flour and, using a slotted spoon, dip into the eggs to coat completely. Fry, turning occasionally, until golden, no more than a couple of minutes. Using a slotted spoon, transfer chiles (careful, they are delicate) to paper towels to drain. Arrange chiles on a flameproof plate and sprinkle with the sharp cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa, if desired.Don't forget the decorations! Piñatas and sombreros (of all sizes) are items the children will use to entertain themselves while you are entertaining the child at heart!
