CONTENT

Editorial 4

Wake Up Dinner 6

Ice Cream Inspiration 11

Perk up your Picnic 17

Hot Summer entertain-ing with cold brewed

coffe 21

Taste Of Art by Rosa Maria Rodriguez

22

Simple Delicious with Bobby Flay Recipes

31Fun ways to feed your

eaters 35

While students are enjoying summer break, parents should make certain their children are not taking a vacation from the structured meal schedule and guaranteed physi-cal activity that many benefit from during the school year. Nutrition and education experts warn that for too many kids, summer is a time when bad eating habits can prevail.

Child nutrition expert and mother Jodie Shield, RD, says, “It can be a struggle to ensure kids are not only having fun, but also getting the nutrients they need, during the summer months, but there are things you can do to make learning about and eating vegetables fun.”

To help parents meet their children’s recommended two to five cups of fruits and vegetables each day, Shield offers these inventive activities and delicious recipe ideas – all guaranteed to help kids love their veggies.

• Hit the Farmers’ Market for a Scavenger Hunt: Visit your local farmers’ market with the whole family. Divide a list of vegetables that includes family favorites and new additions, and let everyone search for their veggies. Once everyone has returned, use the fresh produce to prepare dinner together.

• Cool (Pizza) Down When It Heats Up: On a hot summer day, let your kids “veg out” with a no-bake pizza. Start with a pre-baked pizza crust and spread on a mixture of equal parts low-fat cream cheese and ranch dressing. Encourage your kids to add their favorite veggies on top – try broccoli florets, bell peppers, portabella mushrooms and diced green onion.

• Erect Veggie Totem Poles: Your kids will have a blast turning vegetable kebobs into totem poles. Help them thread fresh vegetables – such as baby carrots, zuc-chini chunks, diced cucumber and cherry tomatoes – through a wooden skewer. Using their imagination and a little ranch dressing as “glue,” let them make faces with small pieces of veggies. Use the leftover dressing as a dip.

Summer Vacation Shouldn’t Signal a Break from

While students are enjoying summer break, parents should make certain their children are not taking a vacation from the structured meal schedule and guaranteed physi-cal activity that many benefit from during the school year. Nutrition and education experts warn that for too many kids, summer is a time when bad eating habits can prevail.

Child nutrition expert and mother Jodie Shield, RD, says, “It can be a struggle to ensure kids are not only having fun, but also getting the nutrients they need, during the summer months, but there are things you can do to make learning about and eating vegetables fun.”

To help parents meet their children’s recommended two to five cups of fruits and vegetables each day, Shield offers these inventive activities and delicious recipe ideas – all guaranteed to help kids love their veggies.

• Hit the Farmers’ Market for a Scavenger Hunt: Visit your local farmers’ market with the whole family. Divide a list of vegetables that includes family favorites and new additions, and let everyone search for their veggies. Once everyone has returned, use the fresh produce to prepare dinner together.

• Cool (Pizza) Down When It Heats Up: On a hot summer day, let your kids “veg out” with a no-bake pizza. Start with a pre-baked pizza crust and spread on a mixture of equal parts low-fat cream cheese and ranch dressing. Encourage your kids to add their favorite veggies on top – try broccoli florets, bell peppers, portabella mushrooms and diced green onion.

• Erect Veggie Totem Poles: Your kids will have a blast turning vegetable kebobs into totem poles. Help them thread fresh vegetables – such as baby carrots, zuc-chini chunks, diced cucumber and cherry tomatoes – through a wooden skewer. Using their imagination and a little ranch dressing as “glue,” let them make faces with small pieces of veggies. Use the leftover dressing as a dip.

Summer Vacation Shouldn’t Signal a Break from We decided to make our

information available via the web, so that another tree won’t be dead, we believe in go-ing green, so our plant can be pristine. If you can say it on the web, it will go straight to your head. We know that we are small, but like to see the trees to grow tall. Nature is here not to destroy and conquer, but here instead to enjoy and wonder. Thru nature we get our foods and nutrition. So we should respect our moth-er earth, because without her, we will have no future vision.

Publisher & Editor Isabel Delgadillo

Assistant EditorGilbert Velez

ContributorsAlfred Soto

CPALinda Medlock

Legal AdvisorDavid Kern PC

Taste of Art EditorRosa Maria Vazquez

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709 El Parque DrEl Paso, TX 79912

Who says waking up your taste buds only happens in the morn-ing? The novelty of breakfast for dinner can be a lively change for the whole family. And when you give them the added kick of picante sauce, you can create hearty family meals with variety.

Cooking with Pace Picante sauce adds texture and zest to a sur-prising number of traditionally “breakfast-y” foods. These tips and recipes will add ease, taste and fun to the table in a fast and budget-friendly way.

Breakfast for Dinner Tips

Simple Supper Solution: Spoon scrambled eggs or egg whites onto a warmed whole wheat flour tortilla. Add cooked, crumbled bacon or diced turkey sausage, cheese and picante sauce. Fold the tortilla around the filling and you’ve got a fast and hearty din-ner.

Hard-boiled Eggs Made Easy: To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water and let stand 5 minutes before peel-ing. This causes the egg to shrink away from the shell, making peel-ing a snap.

Morning Fun at Dinnertime: Invite

the family to dress for dinner — in PJs, of course. Add fruit as a garnish to different foods. Use strawberries and bananas to make a friendly face next to crêpes. Cookie cutters aren’t just for cookies — use them to cut an omelet or breakfast pizza into hearts, stars and other fun shapes.

Wake up to these and other recipes at PaceRecipes.com.

Ham Spinach Fiesta CrêpesMakes: 8 servings (2 crêpes each)

Prep: 10 minutes

Chill: 30 minutes

Cook: 25 minutes

1 1/2 cups nonfat milk

1 1/3 cups all-purpose flour

3 eggs

1 package (15 ounces) frozen

chopped spinach, thawed and

well drained

1 jar (16 ounces) Pace Mexican

Four Cheese salsa con queso

8 slices (1 ounce each) smoked

fully-cooked ham

1 cup Pace Picante sauce

4 ounces shredded Cheddar cheese

(about 1 cup)

1. Place milk, flour and eggs into a blender. Cover and blend until mixture is smooth. Refrigerate for 30 minutes.

2. Stir spinach and salsa con queso in a medium bowl.

3. Pour about 3 tablespoons of batter into a hot, greased nonstick skillet or crêpe pan, swirling skillet to spread bat-ter over bottom of skillet. Cook for 1 minute or until crêpe is golden on both sides. Remove crêpe from skillet. Repeat, mak-ing 16 crêpes in all and stacking cooked crêpes.

4. Place 1/2 slice ham onto each crêpe. Top each with 3 tablespoons of spinach mixture. Roll up crêpes around filling. Place filled crêpes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with picante sauce and cheese.

5. Microwave, one dish at a time, on high for 2 minutes or until cheese is melted.

Tip: Chill time is important for this recipe, because it allows bubbles in batter to subside, which makes crêpes less likely to tear during cooking.

Tomato-Feta FrittataMakes: 6 servings (1 wedge each)

Prep: 20 minutes

Bake: 40 minutes

7 eggs

1/2 cup water

1 cup cooked regular long-grain

white rice

3 ounces crumbled feta cheese

(about 3/4 cup)

2 ounces shredded Cheddar cheese

(about 1/2 cup)

1/2 cup Pace Picante sauce

2 tablespoons chopped fresh cilantro

leaves

1/2 teaspoon dried oregano leaves,

crushed

3 Italian plum tomatoes, sliced

1. Heat oven to 400°F. Heat greased, oven-safe 10-inch skillet in oven for 5 minutes.

2. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.

3. Bake for 40 minutes or until eggs are set. Cut frittata into 6 wedges.

Tip: You can use any type of cooked rice for this recipe. It’s a great way to use up leftover rice from your take-out Chinese dinner.

Breakfast Pizza

Makes: 6 servings (1 slice each)

Prep: 20 minutes

Cook: 10 minutes

Bake: 5 minutes

1 tablespoon butter

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup chopped Canadian bacon

1 (12-inch) prepared pizza crust

8 eggs, beaten

1/4 teaspoon ground black pepper

3/4 cup Pace Picante sauce

2 ounces shredded Cheddar

cheese (about 1/2 cup)

2 tablespoons chopped fresh

cilantro leaves

1. Heat oven to 400°F.

2. Heat butter in a 10-inch skillet over medium heat. Add onion, pepper and bacon, and cook until vegetables are tender.

3. Place pizza crust onto a pizza pan or baking sheet. Place in oven to warm.

4. Stir eggs and black pepper into skillet. Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese.

5. Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro. Cut pizza into 6 slices.

Fiesta Breakfast Casserole

Makes: 6 servings (about 1 1/2 cups each)

Prep: 15 minutes

Chill: 2 hours

Bake: 45 minutes

1/2 pound bulk pork sausage

12 slices Pepperidge Farm

White Sandwich Bread,

cut into cubes

1 1/2 cups shredded Cheddar

cheese

1 cup Pace Picante sauce

4 eggs

3/4 cup milk

1. Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.

2. Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and

milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight.

3. Heat oven to 350°F. Uncover baking dish.

4. Bake 45 minutes, or until knife inserted in center comes out clean.

Tip: Prepare dish the night before and pop into oven in the morning. It’s great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!

(captions)

Breakfast Pizza

Ham Spinach Fiesta Crêpes

Tomato-Feta Frittata

Fiesta Breakfast Casserole

These recipes celebrate “Fifty Years of Flavor,” taking their inspiration from an original Häagen-Dazs favor-ite, a popular ethnic flavor introduced in the ’90s, and the latest addition to the trendy Häagen-Dazs Five™ line.

Dulce de Leche with Hot Spiced Pecans: It starts with a delicious combination of caramel ice cream swirled with ribbons of golden caramel and adds a dash of spicy heat.

Honey Bee Cookies with Vanilla Honey Bee Ice Cream: These cute cookies top vanilla ice cream blended with golden honey. This sweet ice cream has an even sweet-er purpose: funding research to protect disappearing honey bee populations.

Lemon Raspberry Clouds: Light and delicate, these meringues are heavenly with raspberry sauce and Häagen-Dazs Five Lemon ice cream. This ice cream is the height of simplicity with only five ingredients and the taste of refreshing pure lemon and sweet cream.

Get more ice cream inspiration at haagen-dazs.com and helpthehoneybees.com.

Häagen-Dazs Celebrates Fifty Years of Flavor

An iconic ice cream brand celebrates its 50th birthday this May. Häagen-Dazs®, the name synonymous with ice cream qual-ity, was created by Reuben Mattus, after selling flavored ices and ice cream pops from a horse drawn cart on the bustling streets of New York City in the early 1900s. Reuben’s dream was to craft an ice cream of superior quality and unequaled taste. He launched the all natural, super premium Häagen-Dazs ice cream line in 1960 with three classic flavors that are still favor-ites today — Vanilla, Chocolate and Coffee.

Over the past 50 years, each new Häagen-Dazs flavor has been crafted without compromise. It took Reuben six years to find the perfect strawberry — Hoods and Totems from the Northwest — for his Strawberry ice cream. California raisins are plumped in a rich rum blend for exactly 42 days before they’re ready for Häagen-Dazs Rum Raisin ice cream. Berries are “hugged” to release their juices which are then blended into the ice cream, giving berry flavors their subtle all-natural color. These extra steps and others guarantee that each all-natural spoonful meets Reuben’s strict standards.

Truly made like no other, today Häagen-Dazs ice cream offers more than 65 flavors of ice cream, sorbet, frozen yogurt and frozen snacks available around the globe for ice cream lovers seeking true taste. Reuben would most certainly be proud. For more information, please visit www.haagen-dazs.com.

Dulce de Leche with Hot Spiced Pecans

Makes 4 servings

1/2 cup whipping cream

3 ounces (1/2 cup) semi-sweet chocolate chips or chopped chocolate

1/4 teaspoon coarse Kosher salt or sea salt

1/8 teaspoon ground chipotle or cayenne pepper (or to taste)

1/8 teaspoon granulated sugar

1/2 cup coarsely chopped pecans

1 teaspoon butter

Häagen-Dazs Dulce de Leche All Natural Ice Cream

Chocolate Garnish

Heat cream to a low simmer in a small saucepan or bowl in mi-crowave. Add 2 ounces of the chocolate and let stand 1 minute. Stir until smooth. Cool slightly. (Pour into a squeeze bottle if desired.)

Place remaining chocolate in small zip-top plastic bag. Micro-wave 45 to 60 seconds on high until chocolate is softened; knead with fingers until smooth. Snip 1/8 inch off one corner of bag. Spread a piece of wax paper on a baking sheet. Squeeze chocolate from bag into 2-inch decorative shapes. Let stand until firm or place in refrigerator for a few minutes. Gently lift from paper.

Hot Spiced Nuts

Combine salt, chipotle or cayenne and sugar in a small bowl. Melt butter in skillet over medium heat. Add pecans and spice mix, stir until nuts are evenly coated. Stir frequently over me-dium heat until lightly toasted and fragrant, 3 to 4 minutes.

To serve, drizzle four plates or bowls with about 1 tablespoon chocolate sauce. (Remaining sauce can be refrigerated up to 2 weeks.) Place a scoop of Dulce de Leche ice cream over choco-late. Top with spiced nuts and chocolate garnish.

Lemon Raspberry Clouds

Makes 6 servings

Egg white meringue shells take a few hours in the oven, so plan ahead. Make in advance and store airtight for up to a week.

Meringue Shells

3 large egg

whites (scant 1/2 cup)

1 teaspoon

vanilla

Pinch of salt

3/4 cup granulated sugar

Raspberry Sauce

3 cups (about 12 ounces) fresh raspberries,

divided use

2 tablespoons granulated sugar

1 tablespoon orange juice or water

1 1/2 teaspoons cornstarch

Häagen-Dazs Five Lemon All Natural

Ice Cream

Lemon zest and mint for garnish

Preheat oven to 250°F. Line a baking sheet with parchment paper.

Combine egg whites, vanilla and salt in a large bowl. Beat with an electric mixer until foamy. Gradually add sugar and con-tinue beating until whites hold very firm glossy peaks, about 5 minutes.

With a spring-loaded ice cream scoop or large spoon, evenly space six mounds of meringue on prepared baking sheet. With the back of a spoon, form a depression in the center of each mound.

Bake 1 hour. Turn oven off and leave in oven with door closed for another hour. Remove from oven and cool completely. Use metal spatula to remove from parchment paper. Store in airtight container for up to 1 week.

Raspberry sauce: Place 1 1/2 cups berries, sugar, juice or water and cornstarch in a small (1-quart size) saucepan. Stir to com-bine. Bring to a simmer over medium heat stirring frequently. Simmer on low 2 minutes until liquid is translucent and berries are broken down. Cool.

Spoon 2 to 3 tablespoons raspberry sauce into depression of each meringue. Place a scoop of ice cream over sauce. Garnish with remaining raspberries, lemon zest and mint leaf.

Honey Bee Cookies with Vanilla Honey Bee Ice Cream

Makes about 5 dozen small cookies

1 cup butter (2 sticks), softened

1 cup granulated sugar

1 large egg

2 teaspoons vanilla

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

3 cups all-purpose flour, plus about 1/4 cup

for rolling

Sugar sprinkles and icing tubes for decorating

Häagen-Dazs All Natural Vanilla Honey Bee Ice Cream

In large mixing bowl, beat butter, sugar, egg, vanilla and spices until creamy. Gradually add flour, beating until well blended. Dough will be stiff. Divide dough in half; flatten to 1/2 inch and wrap in plastic wrap. Refrigerate at least 30 minutes or until firm. (Dough can be refrigerated up to 1 week, or frozen for longer storage.)

Preheat oven to 400°F.

Lightly flour a work surface. Place one piece of dough on sur-face, sprinkle with flour; roll to even 1/8-inch thickness. Cut in desired shapes and place 1/2 inch apart on ungreased or parch-ment lined baking sheet. Brush off any excess flour. Decorate with sugar.

Bake about 8 minutes until light golden brown on edges. Cool cookies on wire rack. Add icing outlines if desired. Store air-tight. Serve with Vanilla Honey Bee Ice Cream.

Serving size is 1 scoop ice cream and 3 cookies.

Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn’t always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special.

By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great ex-amples on how to plus up an otherwise run of the mill picnic.

For a twist on the classic barbecue chicken, opt for a Grilled Herbed Chicken, seasoned with Grey Poupon Dijon mustard and Italian spices. But, don’t let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy Caesar salad with the addition of ro-maine lettuce, Caesar dressing and grated Parmesan cheese.

Instead of ordinary potato salad, try the Butter Bean Salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds a touch of mustard and cilan-tro to really titillate your taste buds and give you a side dish full of flavor.

Finally, kick your lunch up a notch and enjoy a Cheddar, Bacon and Pear Sandwich, made with Harvest Coarse Ground Mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes.

For more ideas on how to spice up your picnic, visit www.greypoupon.com.

Picnic Food Safety

—Cool It: Store perishable foods in plenty of coolers with ice or frozen gel packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Carry the cooler inside the air-conditioned car, and keep it in the shade when you reach your destination. Use separate coolers for drinks so the food container won’t be opened and closed.

—Two Hour Rule: Don’t leave perishable food out for more than two hours. (Cold foods should not sit out for more than

one hour.) Any leftovers that have been sitting out longer than that should be discarded.

—Proper Prepping. Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled — spread the food out in as many pans as needed so that it is no more than two inches deep. This allows it to cool faster, reducing the chances of bacteria growing.

Cheddar, Bacon & Pear SandwichMakes 1 serving

2 slices fully cooked

bacon

2 slices French bread

1 teaspoon Grey Poupon

Harvest Coarse

Ground Mustard

1 slice (1 ounce) sharp

cheddar cheese

1/4 of a medium pear,

thinly sliced

Heat bacon as directed on package.

Spread bread slices with mustard. Top 1 of the bread slices with cheese, pears and bacon.

Cover with remaining bread slice.

Grilled Herbed Chicken Makes 6 servings

2 tablespoons

Grey Poupon Dijon

Mustard

2 tablespoons water

1 envelope Good Seasons

Italian Dressing Mix

6 boneless skinless

chicken breast halves

(2 pounds)

Heat grill to medium heat.

Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.

Grill chicken 6 to 8 minutes on each side or until done (165°F).

Butter Bean SaladMakes 8 servings

1/4 cup Grey Poupon Hearty

Spicy Brown Mustard

2 tablespoons olive oil

1 tablespoon lemon juice

1 can (15 ounces) butter

beans, drained

1 red pepper, chopped

1/2 cup chopped red onions

1/3 cup chopped sun-dried

tomatoes

1 6-ounce package boiled

ham, chopped

2 tablespoons chopped

cilantro

Mix mustard, oil and lemon juice until well blended; set aside.

Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.

Refrigerate at least 1 hour before serving.

Spiced Lemonade

Makes 1 serving

Wash down your meal with a twist on the classic summertime libation, Spiced Lemonade. This surprisingly refreshing treat, bursting with fruit flavors, is made with lemonade, gin and Dijon mustard. Top with mint, the perfect finishing touch for a warm-weather cocktail.

1 teaspoon Grey Poupon Dijon

1/2 cup lemonade

1/2 cup spiced gin

1 slice each: lemon, lime and orange

1 slice cucumber

1 sprig fresh mint

Mix mustard, lemonade and gin. Serve over ice cubes in tall glass.

Add fruit and cucumber slices.

Top with mint.

Cool off guests at your next summer party or backyard BBQ with refreshing iced coffee drinks. A growing number of coffee lovers are finding that the best way to make an iced coffee drink is to start with a smooth-tasting cold brewed coffee concentrate.

What is cold brewing? It’s a process that uses cold water to ex-tract the natural, delicious flavors of coffee and leaves behind undesirable bitterness. The result: a bold, slightly sweet, a little crisp, super-smooth taste with the added benefit of about 50 percent less acidity than conventional brewing methods.

Using a system such as the Seattle’s Best Coffee Toddy brew-ing system lets you make up to 48 fluid ounces of coffee concentrate – which is enough to make plenty of iced coffee treats for a party.

The cold brewing process is very simple.

• Use regular or coarsely ground coffee with your Toddy.

• Add two cups of water and a half a pound of ground coffee, such as Seattle’s Best Coffee® Beach House Blend®

• Wait five minutes then slowly add two additional cups of water.

• Allow to cold brew in the refrigerator for 12 hours before draining, for maximum results

Create a party-ready iced coffee bar for guests by setting out a bowl of ice, pitchers of water, milk, sugar, tall glasses and cock-tail umbrellas. And you can get creative with different flavored syrups or add-ons like whipped cream.

If you have leftovers, the cold-brewed coffee concentrate may be refrigerated for up to 14 days without any deterioration in taste or freshness. If frozen, the concentrate will remain great tasting for up to six months.

To get more recipes for entertaining and find out more about cold brewing, visit SeattlesBest.com.

Classic Iced Cold Brewed Coffee

1 part cold brewed coffee concentrate

1 part cold filtered water

Pour contents over ice into a chilled glass.

Add a flavored simple syrup and cream to taste and mix.

Iced Cold Brewed Coffee Spritzer

1 part cold brewed coffee concentrate

3 parts cold sparkling water

1 lemon twist

Simple syrup to taste

Pour contents over ice into a chilled glass.

Top with a lemon twist garnish.

Iced Cold Brewed Coffee Vanilla Latte

1 part cold brewed coffee concentrate

1 part chilled milk

1/2-1 ounce vanilla syrup

1 serving cup of ice

Combine all ingredients into a cocktail shaker over ice and shake vigorously.

Pour all ingredients into a chilled glass letting the foam rise to top.

Iced Cold Brewed Coffee Mocha

2 parts cold brewed coffee concentrate

1 part chilled half and half

1 ounce bittersweet chocolate sauce

Combine all ingredients into a cocktail shaker over ice and

Hot Summer Entertaining

Mago G

andaraMuralist

Mago Gandara is an artist that has spent the last 40 years of her life between Mexico and El Paso, crossing everyday the border to teach and work at her studio in Juarez. In an interview at her house in El Paso, she did not want to talk about how she became an artist, she wanted to express the disillusion and frustration against this violence for wich she was victim recently, and obligated to leave her studio and artwork. She is raising her voice to promote the Good-ness, as a strong spiri-tual answer to all this evil.

By: Rosa Rodriguez

Jun 2010

Sculptor

Artist

La Tejedora

Mago Gandara With “La Tejedora”, rescued from her Studio in Juarez

Violence, murder, organized crime at the Border is affecting in its’ spiral, not only the economy, security and social activities, but is getting deeper into the roots and cul-ture that supports the continuity of new generations. The creativity and vision of the future is threatened, children and young people see no future or alternative to this horror.

Mago Gandara is an artist that has spent the last 40 years of her life between Mexico and El Paso, crossing the border to teach and work at her studio in Juarez. In an interview at her home in El Paso, she did not want to talk about how she became an artist, or any-thing related with her career, she wanted to express the dillusion and frustration against the violence that victimized her and obligated her to leave her Studio in Juarez. Now she sees an opportunity to promote the Good and is in-viting us to joing in this endeavor.

But read the story in her own words;

“I am a muralist, I have done “obras” in El Paso, Com-munity College, la Nina Cosmica at Douglas and other monumental public works in El Paso. Since I was a child , I dedicated myself to become an artist-muralists. In Juarez my studio space was 2,000 m2, a beautiful

La tejedora, relieve sculpture, jut casted. It took for the Artist about 10 years to finish this art piece. Inspired by a indian women that was webbing seaating at the front door of her house, the Artist made this piece as a tribuite to her. the inspiration in not only for the educated people.

piece of Land. Forty years ago when I was finishing the Valle Verde Mural in El Paso, I was creating a Solar Adobe home studio in Juarez. This (Altura) is my family home for which I am grateful. After 40 years of living and working with the community in Juarez, teaching, creating murals. the sicarios (assasins), come to “Cui”, I called my studio Cui because of the street named “Cuicuilco”, which was a round ancient temple, so it indicated a sacred place. I created “Cui”. It was way up in the hills right under Cerro Bola, right under the ‘Montana Ojo de Aguila’. Many people came to visit to receive the quiet creative contemplative peace, little kids, students from the U.A.C.J., Americans, Europeans,and all of a sudden, there is a sicario, like sub-narcos, not to excuse their horror but at least the narcos have a reason which is drugs, sicarios kill, make vial actions , mur-der, rape, plunder -and it was the sicario who came;

I have a tolady friend next

In these pictures, left and

right, some of her work still

covered with plastic. Sculp-

tures unfinished and sculp-

tures damaged by the sudden

move. A lot of art work just

sitting there, beautiful pieces

waiting for a place to be dis-

played.

Mago, reading her “friend’s book”, Tamayo, as she called him; listening to the music from Frida’s Movie. To her right side The Angel, beautiful sculpture waiting to be fin-ished.

La Tejedora sculp-ture. Little part of the fingers show damage. This beautiful sculpture is still in progress.

door in ‘la Tiendita’, who guards my place -he said to her, - “de quien es este lugar?” (who is the owner of this place?) She said – “it belongs to the captain of the police”. The sicarios were going to the little stores in our neighborhood and insisting (at gun point) on receiving so much money each week from you. I did not have a merchandise for them nor money from regular sales, but they saw my Texas license plates and thought -”this lady must have money”, and they saw me as an American- so they; said :we want money every week from the “captain” to take care of the Barda con pedacitos de vidrio”. They did not realize the beautiful mural “El Milagro de Tepeyac” had a history of a designed wall and a beautiful mosaic created by Mago and her neighbors for the colonia, facing the people, depicting the moment when the Virgin de Guadalupe and the The Aztec Mother Goddess Tenonchin merged the two cultures. “I will come every week for my money, or they will do terrible things to you, as they did the owner of the “tienditas”. The horror have been so published that people get used to it. Chanel 44 pours out unbelievable violence. One of the thing that happen is that always, a healing grace of beauty come forth in the mist of evil turmoil.

“Indian with a child” sculpture,. It’s missing an umbrella, which fell during the sudden move. The art-ist has the umbrella and just needs time to put it in place.

students from the university autonoma came and said :

“Maestra no la podemos grabar? queremos pasar en el canal 44 lo positivo que esta pasando aqui en Cui” A vision of “Cui” its’ spiritual beauty recorded to counter the horror on the very “canal 44” imag-ine! those students are very outspoken, very educated, cultured -unfortunate in United States we tend to think of them as “analfabetos” (illiterate). These marvelous students come, made a beauti-

ful cassette, and they gave it to channel 44 to be released. A little thing but don’t you see an artist, or students, anybody doing creative, positive work would pay a great deal for their publicity. No one pays attention to a mother skillfully at-tending a family or a father dedicated to work- but that is Goodness with its own powerI was representing the Goodness of the people who came to “Cui“ to be in spiritual island. The governor of Chichuahua gave me a silver medal, an honor and some money to help me con-tinue my work . We are the shaman of our generation, but society does not recognize it -society recognizes the evil and we are almost entertained by it- Look at television and the public enjoys plundering, ugliness, and that attitude put me in the position of having to defend my life -not only mine but all those students, little children who came to make milagritos (little mosaic), for my colonia, my neighbors. I was creating an immense mural “Alabanza a la Vida Cotidiana de mi Colonia”- praise to ordinary daily life- and the crazy thing -as we are creating, others are destroy-ing, and receive free publicity!!

So that is what is important to me, that we become stronger advocates for people who are creative.

I told the University students “this is yours, I want to leave it for you, (My Studio). The muni-cipio didn’t listen -I was giving it to them -for God’s sake and they said.....” Ahorita no podem-os esta todo muy mal”.

Mural in honor of Mago’s brotherThere were 4 panels, but the one that shows the hand was stolen in an exhi-

Warning. This painting was warning that the evil was coming.

HEALING time

Mago Gandara is 82 years-old a brave woman, and her way of healing from all this evil, is by creating and projecting

Beauty and Goodness thru her artwork, to bal-ance the horror and vio-lence.Her son is going to pre-pare a video about this mural “Credo”, Mago’s daughter composes music that will be in-tegrated to this video and Mago will say just the opening words. She loves mexico, that’s why she went to live there and the video will be in both languages, Span-ish/English.

Doing this video is a way of healing.

The sicarios torch things and the idea of burning everything that she has done in her life, made her almost insane. That’s what the Sicarios do if you don’t pay. But she found the way to rescue most of the art work.

Mago has various art pieces in process; a sculpute of the Arch-

angel in Mosaic, her daugther’s painting playing the guitar and one sketch of a child with a flower. Her inspiration has no

One of the murals that Mago Gandara brought is a contemporary piece Credo “I be-lieve” . She did it when she was very young, now She retouched it. The Artist poseing with one of the eleven panels of the Mural.

Mago and her Father. Her father was a cristero, arrested for taken weap-ons from Arizona to a Mexican church, he was sentenced to death. In the headlines of el Paso Times “Gandara to be executed in the morning” the knights of Columbus lo rescat-aron and he escaped.

(Painting) Mago’s daugther playing the guitar.

Her daughter is a musician and she will compose the music for the video.

Mago with her Twin Brother

Her father went to Rome to ask for for-giveness to el Papa, because it is against the church to use weapons in the name of the church. When in Rome Mago’s father went to the Santa Margarita Altar to ask for a baby girl. He came back and later she was born with a twin brother. She was called Margarita and her brother Luis Ramon.

limits, she goes outside and gets inspired and just arrives home and starts painting.

She went to the mountain and came inspired to paint beautiful watercolors over Arches paper. Large watercolors inspired in the mountain, its spirit (so powerful and majestic) . . The Alamo in the Valley, nice and impressive. “I came and recognized my land again, I love to paint” Mago says.

This is a time for renovation and healing for Mago and many others that had to escape in order to survive.

This painting is just finished. Indians creating jewlry for the rich people, but, she says, “the artists are the rich people because of their immense constant joy of creation”

The spirit of the Mountain. It was in the easel for three weeks for artist contemplation. The watercolor is projecting a strong woman.

The papaya so sacred (looks like altar of the virgin) and very mexican

Sketch of the little neighbor across the street.

Most parents face the same mealtime dilemma — mak-ing affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.

Celebrity chef Bobby Flay joined the Hellmann’s® and Best Foods® Real Food Project to help moms tackle the barriers to real food in simple and helpful ways. “Real food does not have to be complicated. With a few basic ingredients, it’s easy to create a meal you can feel good about serving the whole family,” said Flay.

Flay encourages using food made with ingredients that are simple and delicious. “Real food that tastes great is something every member of the family can appreci-ate,” said Flay. “Adding elements like Hellmann’s® Real Mayonnaise made with eggs, oil and vinegar goes a long way toward making real food taste great. You can also use Hellmann’s Light®, which has half the calories and fat of Real Mayonnaise and is now made with 100 percent cage-free eggs.”

For recipes and how-to videos, visit the Real Food Proj-ect at www.Hellmanns.com or www.BestFoods.com.

Pimento (Red Pepper) Cheese-Bacon BurgersA Bobby Flay Recipe

Prep Time: 15 minutes / Chill Time: 30 minutes

4 servings

1/3 cup Hellmann’s® or

Best Foods® Real

Mayonnaise

1/4 teaspoon Kosher salt

1/4 teaspoon ground

black pepper

1/4 teaspoon cayenne

powder

1/4 pound extra sharp

white cheddar

cheese, coarsely

grated

1/4 pound extra sharp

yellow cheddar

cheese, coarsely

grated

1/3 cup drained and

finely chopped

roasted red pep-pers or piquillo

1-1/2 pounds lean-ground beef

4 hamburger buns

8 thick slices double

smoked bacon,

crisp-cooked

Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted pep-pers. Cover and refrigerate at least 30 minutes.

Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.

Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

Smoked Chile Cole SlawA Bobby Flay recipe

Prep Time: 10 minutes

Chill Time: 20 minutes

4 servings

1/2 cup Hellmann’s® or

Best Foods® Real

Mayonnaise

2 tablespoons chipotle

peppers in adobo

sauce

2 tablespoons fresh lime

juice

2 teaspoons honey

1 teaspoon ground

cumin

Kosher salt and

freshly ground black

pepper

1 medium head green

cabbage, finely

shredded

2 large carrots, finely

shredded

1 small onion, halved

and thinly sliced

1/4 cup chopped fresh

cilantro

Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Goat Cheese Crostini With Grape SalsaA Bobby Flay Recipe

Prep Time: 20 minutes

Stand Time: 30 minutes

Cook Time: 8 minutes

6 servings

1 cup red grapes, diced

1 cup blue and/or black grapes,

diced

1/2 small red onion, finely

chopped

1 jalapeño pepper, finely

chopped

3 tablespoons chopped fresh

cilantro or flat-leaf parsley,

plus leaves for garnish

2 tablespoons red wine vinegar

4 slices whole grain bread,

quartered, OR 1 baguette,

thinly sliced into 16 pieces

6 ounces herbed goat cheese,

slightly softened

1/3 cup Hellmann’s® or

Best Foods® Real Mayonnaise

Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.

Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.

Combine goat cheese with mayonnaise in small bowl un-til smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

Grilled Potato Wedges With Malt Vinegar-Tarragon DipA Bobby Flay Recipe

Prep Time: 30 minutes

Chill Time: 30 minutes

Cook Time: 25 minutes

6 servings

2/3 cup PLUS 1 teaspoon malt

vinegar

1-1/2 cups Hellmann’s® or

Best Foods® Real Mayonnaise

1 tablespoon chopped tarragon

5 Russet or all-purpose

potatoes, scrubbed

1/4 cup canola oil

2 tablespoons finely chopped

flat-leaf parsley

Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.

Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 min-utes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.

Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.

Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.

Fun Ways to Feed Picky Eaters

Parents know how frustrating it can be to get their children to try and enjoy new foods. In fact, a recent survey showed more than 68 percent of registered dietitians who counsel new parents frequently receive questions about getting finicky eaters to eat at mealtime.

As a nutrition expert, chef and mom of two boys, Robin Miller – host of “Quick Fix Meals with Robin Miller” on Food Network – understands the challenge of preparing meals that her boys will try, enjoy and ask for again. That’s why she’s developed these “nuggets” of mealtime wisdom to help please picky eaters and build a foundation for balanced eating habits.

Know It’s Normal. “Whether your child can’t sit still for an entire meal, says ‘no!’ to everything put in front of them, or simply doesn’t like red foods for a day, it’s important to understand that being a picky eater is a normal part of your child’s development,” says Robin.“Don’t take your picky eater’s fussiness personally. It’s certainly not your lack of culinary prowess! But to help please those picky eaters, try to be more creative with the way you serve food.”

Hands-on Food. Let’s face it. Kids prefer to eat with their hands. Finger foods make ideal meals for kids since you can combine a variety of small portions on

one plate. Try partnering protein-packed Tyson 100% All Natural Chicken Nuggets with vitamin-rich green beans and complex carbohydrate-rich pasta for a mouth-watering, nutritious meal that’s easy to eat with your hands.

“I’ve found that serving familiar finger foods, like Tyson 100% All Natural Chicken Nuggets, not only provides essential protein, but it also helps to introduce other important foods at mealtime, like dairy, veggies and fruit which will build a great foundation of balanced eating habits,” says Robin.

Name Games. Giving fun, creative names to everyday nutritious foods may have kids asking for more. According to a 2009 Cornell University study, when kids were offered “X-ray vision carrots” instead of plain carrots, they ate 62 percent more carrots. Try adopting this approach in your own house by giving silly names to a variety of foods, such as “cloud fluff”

for mashed potatoes or “cheese in the trees” for broccoli florets topped with cheese.

Mini Muffin Tin Meals. Kids love to get their hands into everything, big or small.

Set up a “finger food buffet” and have your kids pick the items they’d like eat. They’ll feel included in the process, which will increase their interest in trying a little bit of everything. Start with a muffin tin (or any small container with compartments) and customize the meal by filling the sections with bite-size portions of colorful, nutritious foods. Some great food ideas include: cubed cheese, whole grain cereals, raisins, pasta, and baby carrots. Once you’ve filled the compartments, let them pick their items, allowing them to be very hands-on with their meal.

To learn more about Robin Miller’s “nuggets” of mealtime wisdom, please visit www.tyson.com.