1 pound LEAN GROUND BEEF
2 Tablespoons GRAPESEED or CANOLA OIL
1 cup each chopped: SWEET YELLOW ONION, RED BELL PEPPER & CELERY
2 Tablespoons chopped GARLIC
4 JALAPENO PEPPERS: seeded and chopped
1 cup chopped CILANTRO
½ cup each: chopped TEXAS PECANS & RAISINS
1 (twelve pound) TURKEY
1. Heat a large skillet over medium heat and add the ground beef. Cook the ground beef, stirring often, until browned and crumbly (about 5 minutes). Drain and discard the fat from the skillet and set the cooked beef aside in a dish.
2. Clean the skillet and heat over medium heat for 2 minutes. Add the oil, chopped onion, bell pepper and celery and cook for 10 minutes, stirring often. Add the chopped garlic and jalapeno and cook for 2 more minutes over medium heat. Stir in the cilantro, pecans and raisins and cook 2 more minutes. Add the cooked ground beef to the stuffing and cook on medium low heat for 5 minutes. Season the stuffing to taste with salt and pepper.
3.Prepare the turkey for stuffing according to package directions. Stuff the turkey cavity and neck with the picadillo. Heat the oven to 250°F for a moist and tender turkey. Fold the turkey wings under, rub the turkey with olive oil and season with salt and pepper. Place the stuffed turkey on a roasting pan and roast 2 ½ hours. Cover the turkey with foil and continue to roast until the internal temperature of the thickest part of the thigh reaches 165°F (about 1 ½ -2 hours). Remove the turkey from the oven, cover with a foil tent and dish towels for 30-45 minutes before carving.
Makes: 12 servings
Nutrition Facts: ½ cup — Calories 180, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Sodium 30 mg, Total Carbohydrate 8 g, Dietary Fiber 2 g, Sugars 1 g, Protein 8 g Other Fats: Omega 3 Fatty Acids 50.30 mg, Omega 6 Fatty Acids 1.67 mg
Prep time: 20 minutes
Bake Time: 15 minutes
1 pound LEAN GROUND BEEF or CHICKEN
1/2 teaspoon each: ground CUMIN & GARLIC POWDER
SALT & PEPPER to taste
1 ½ cups chopped TOMATO
1 cup chopped WHITE ONION
½ cup chopped CILANTRO
1 ½ cups FAT FREE CHEDDAR CHEESE
1 can (15 oz) ENCHILADA SAUCE, mild, medium or hot
16 WHITE or YELLOW CORN TORTILLAS
1. Heat the oven to 450°F. Spray a 3-4 quart baking dish or two 2 quart baking dishes with non-stick cooking spray and set aside.
2. Heat a heavy bottom skillet over high heat for 2 minutes. Add the ground beef and cook until crumbly and browned. Drain and discard the fat. Season the meat to taste with cumin, garlic, salt and pepper to taste.
3. Add the chopped tomato, onion, cilantro, shredded cheese and ½ of the enchilada sauce to the cooked ground beef and toss to combine and set aside. Wrap the tortillas in plastic wrap and heat in the microwave oven on High power for 90 seconds. Quickly and carefully separate the tortillas to prevent sticking.
4. Place 1/3 cup filling in the center of each tortilla and roll. Set the enchiladas in the prepare baking dish or dishes seam side down. Once all enchiladas are filled and rolled, spoon the remaining filling across the center top of the enchiladas and drizzle the remaining sauce on top. Bake on the center rack for 15 minutes or until bubbly and serve immediately. Enjoy.
Makes: 8 servings
Nutrition Facts: 2 enchiladas — Calories 320, Total Fat 11 grams, Saturated Fat 4.5 grams, Mono Unsaturated Fat 0g, Poly Unsaturated Fat .11g, Omega 3 fatty Acids 75g, Omega 6 Fatty Acids .22g, Cholesterol 35 mg, Sodium 460 mg, Total Carbohydrate 30 mg, Dietary Fiber 3 grams, Sugars 4 grams, Protein 20 grams. Exchanges: Other Carb/Sugar: .3, Lean Meat: 2.4, Vegetables: .6, Fat 1.5
Holiday Aguas Frescas
Prep Time: 10 minutes
1 bag (16 oz.) MANGO PAPAYA & STRAWBERRY FROZEN FRUIT or favorite frozen Mixed Fruit
2 bottles (33.8 oz. each) SPARKLING LIME WATER WITH SPLENDA
2 bottles (33.8 oz. each) SPARKLING LEMON WATER WITH SPLENDA
1/4 c. fresh MINT LEAVES
1 LIME & LEMON, thin sliced
4 cups ICE CUBES
Combine all ingredients in a large punch bowl and stir.
Makes: 24 servings
Calories: 10, Total Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Carbohydrates: 2g, Protein: 0g
LIGHT NO BAKE PUMPKIN PIE
Prep Time: 30 minutes
Chill Time: 1 hour
1 (9-inch) FROZEN DEEP DISH PIE CRUST, baked
1 envelope UNFLAVORED GELATIN
1 container (6 oz) VANILLA FAT FREE YOGURT
1 ½ teaspoon VANILLA EXTRACT
¾ cup 0 CALORIE SWEETENER
1 ½ teaspoon PUMPKIN PIE SPICE
1 can (15 oz) SOLID PACK PUMPKIN
1. Bake pie crust according to package directions and cool.
2. Pour 1/2-cup cold water into a small microwave-safe bowl. Sprinkle unflavored gelatin into water and stir. Microwave on High power for 1 minute.
3. Add the vanilla yogurt, vanilla extract, 0 calorie Sweetener and pumpkin-pie spice to dissolved gelatin and stir to combine. Stir the pumpkin into the gelatin mixture and place bowl over another bowl filled with ice cubes. Stir pumpkin mixture until it begins to thicken (about 10 minutes). Pour the pumpkin pie mixture into the baked crust. Chill the pie for 1 hour and then cover with plastic wrap. Keep refrigerated until ready to serve.
Makes: 8 servings
Nutrition Information: One serving (1/8 pie) — Calories 170, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 170 mg, Total Carbohydrate 21 g, Dietary Fiber 2 g, Sugars 5 g, Protein 5 g. Diabetic Exchanges: 1 1/3 carbohydrate, 1 ½ fat, ½ lean meat
This fall marked the 55th year that St. Mary’s Catholic School has hosted their annual turkey dinner, a day full of fun memories for the community and one that that everyone looks forward to attending. More than $59,000 was raised, breaking last year’s record.
In addition to the ever popular biergarten, raffle drawings, kid’s carnival and paddle wheel prize drawings, bingo was added, which proved to be a big hit.
The turkey dinner is one of the main fundraisers for St. Mary’s Catholic School. More than 350 volunteers from the school and church come together to prepare a traditional Thanksgiving meal complete with turkey, dressing, gravy, noodles, cranberry sauce, peas, coleslaw, bread and homemade cake. This year’s dinner served approximately 4,300 people.
The massive preparations for the Sunday meal start on the Wednesday beforehand. During these five days, 986 hours were volunteered.
The Non-Profit Times estimates that a volunteer hour is worth $23.07, which means that SMS helpers gave the school a combined total gift of $22,752.79 in hours worked.
The St. Mary’s Catholic Parent Teacher Club is responsible for organizing the event.
Principal John Mein said, “I would like to thank the co-chairs of this event, Barry Beyer and Audri Bowers, along with CPTC President, Josie Sokoloff. They are able to organize a massive amount of volunteer effort to make the dinner enjoyable for all who are involved, whether they are working or enjoying the meal. These volunteers work together like a well-oiled machine, … it’s really incredible to see.”
Catholic Charities, Archdiocese of San Antonio, Inc., Corporation of Nation Community Service RSVP/ Foster Grandparent Programs, and Adult Protective Services of Texas/ Silver Sabbath Initiative has announced its Seventh Annual Adopt A Senior Project for 2017. The collaborative community event will be held on Saturday, Dec. 16 at the Guadalupe Community Center from 9 a.m. to noon. This community service will provide seniors with a cost free gift bag that include: food, toiletries, snacks, and one wrapped gift.
Volunteers will sort and wrap donations while packing gift bags that will be donated to more than 200 seniors in San Antonio. Volunteer opportunities include: Gift wrappers that can range from all ages while volunteer delivers must be licensed drivers and go through a background screening process.
For information, contact Darryl Greer at firstname.lastname@example.org or phone at: (210) 242-1294. Donations must be dropped off at Catholic Charites by Dec. 14.
Warm Items: Scarves, gloves, slippers, hats, socks, throw blankets, sweaters
Toiletries: Lotions, baby oil, body powder, soap, hand sanitizer, razors, shaving cream, toothpaste, cologne, deodorant
Foods and Snack Items: Pastries, nuts, coffee, candy, cookies, granola bars, crackers, pudding or Jell-o packs, fruit (nothing that needs to be refrigerated).
Gifts: Each senior will receive a gift to unwrap on Christmas. We will need unwrapped gifts suitable for both genders.
Gift Cards: We suggest Walmart, Target or H-E-B.
In San Antonio, the holiday season means one thing: lots and lots of tamales. This year, the Guadalupe Cultural Arts Center has partnered with La Familia Cortez to make the annual La Gran Tamalada even grander: the event, which historically took place at the Guadalupe, has been moved to Historic Market Square to accommodate for more attendees and extended programming.
“Whether it’s in the community or in your home, tamaladas are all about sharing memories and culture with the people around you. By bringing this year’s event to Market Square, we’re inviting people into our family’s home and helping to preserve cultural culinary traditions,” says Cariño Cortez, third-generation family member of La Familia Cortez.
The expanded culinary experience will have activities (and of course food!) for everyone in the family:
• La Familia Cortez will share their love of family, tradition and tamales by kicking off the event at 11 a.m., followed by a performance by the Guadalupe Cultural Arts Center.
• Three stages around Market Square will be activated with live music.
• Learn how to make tamales (and take a few of your own home) with hands-on demonstrations in the Fiesta Room every 30 minutes.
• Centro de Artes will be full of activities for niños thanks to the San Antonio Public Library. Children can listen to storybook readings and take part in decorating cornhusk dolls, making play-doh tamales and coloring pages. Pancho Claus will be making a special appearance.
• Purchase your tamales for the season or a few to snack on that day at one of the 10 tamale vendors.
• Event merchandise will be for sale at Mi Tierra’s Pachanga Store. All proceeds will benefit the Guadalupe Cultural Arts Center.
For additional information about La Gran Tamalada, please visit the Guadalupe Cultural Art Center’s website or La Gran Tamalada’s Facebook event.