Be Gentle with The Planet ... Go Green

El Paso Culinary e-Zine

Springtime Celebration

“50 + (Un)known – Early El Paso

Women Artists”

Easy Easter Brunch

St. Patrick ‘s Day Cooking:

Save a pint for the Kitchen

Editorial 4

Healthy Food For Healthy Kids 6

Easy Easter Brounch 8

5 Steps to Better Health eart 10

Live Up The Lenten Season13

Eggs-tra Special Easter Treats 14

Easter Browny Fun 19

Lucky of The Irish Fam-ily Festivities for St.

Patrick’s Day 22

St. Patrick’s Day Cook-ing 24

Taste of Art by Rosa Maria Rodri-

guez 26

There’s Nothing To Do

In El Paso By Alfred Soto

30

Managing Diabeties With FooD anD FrienDs 34

the happy Diet 36

Day Meals a litter green-er 38

puMp up nutrition

39

a la Carte

37The Basil Garden

The Pasty ChefSharp Cookie

La MarSharp CookieSeafood Gally

CONTENT

4 Editorial

Springtime CelebrationSpring is here at last! Most of us can’t wait to shake off the winter blues, to get out into the sunshine, walk the

dog, play catch with the kids or just take a stroll in the park.

Easter and St. Patrick’s Day is a time when families come together to celebrate in a secular way or embrace the start of the spring season. At a time when so much focus is put on rebirth and a new start, it may seem fitting to think about celebrating in an environmentally friendly manner.

Say farewell to winter and hello to warm weather! The changing season brings many reasons to celebrate and make delicious dishes. At Dining and Fun you will find a tasty and healthy flavors of the spring season.

by Isabel DelgadilloDining & Fun

Editorial 5

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

Marketing Cecilia Reyes-Vazquez

CPALinda Medlock

Legal AdvisorDavid Kern PC

Taste of Art EditorRosa Maria Vazquez

A Easycomputing LLC915 881 7488

Springtime CelebrationSpring is here at last! Most of us can’t wait to shake off the winter blues, to get out into the sunshine, walk the

dog, play catch with the kids or just take a stroll in the park.

Easter and St. Patrick’s Day is a time when families come together to celebrate in a secular way or embrace the start of the spring season. At a time when so much focus is put on rebirth and a new start, it may seem fitting to think about celebrating in an environmentally friendly manner.

Say farewell to winter and hello to warm weather! The changing season brings many reasons to celebrate and make delicious dishes. At Dining and Fun you will find a tasty and healthy flavors of the spring season.

by Isabel DelgadilloDining & Fun

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zen desserts, soy yogurt, soy pasta, soy chips, soy nut but-ter, whole soybean nutrition bars, and soy crumbles (meat alternatives) are just a few of the options available.

Soyfoods are rich in the nu-

It seems that parents are on a continuous hunt for healthy

foods that kids will actually eat. One of the simplest solu-tions is to choose soyfoods as the basis for snacks and meals.

Great tasting soyfoods pro-vide essential iron, calcium, potassium, fiber, and high-quality complete protein for growing kids and adolescents. There are a lot of soyfoods that come from the humble soybean - soy dairy-free fro-

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trients kids need and can be used to promote a healthy diet that includes plant-based foods. Most soyfoods contain no cholesterol and a mini-mal amount of saturated fat. Soyfoods do provide healthy fats, which help support heart health.

Soyfoods also provide vari-ety to the diets of children who have certain food aller-gies. Children who are lactose intolerant or allergic to milk protein can pour soymilk over cereal or enjoy soy non-dairy frozen desserts. Those with peanut and nut allergies can try a soy nut butter and jelly sandwich or roasted soy nuts as a snack. Whole soybean and fruit bars and soy chips can be a treat for kids with wheat allergies.

Here are some other kid-friendly ways to bring soy-foods into your meal routine:

• Silk, Westsoy, So Nice, and Soy Dream soymilks are great options for low-calorie, protein-packed beverages that taste great and are cho-lesterol-free.

• For a great quick lunch, try heating up Boca Chik’n Nuggets. They are an excel-lent source of protein, have no cholesterol, are a good source of fiber, and have 55 percent less fat than traditional chick-en nuggets.

• Soy smoothies are also a great snack. Let kids choose which fresh or frozen fruits to mix together and then blend

with one cup WholeSoy® yo-gurt. Not only are they getting the health benefits from fruit but they’re also getting the protein and calcium they need to grow.

• Zensoy soy puddings are available in chocolate, va-nilla, banana and chocolate/vanilla swirl, and provide a de-licious on-the-go treat.

• All natural SOYJOY® whole soybean and fruit bars are a healthy and tasty after school snack.

• Tofurky offers great deli alternatives. You can pack a delicious sandwich without the nitrates or MSG. Tofurky deli slices come in a variety of great flavors too.

• House Foods and Na-soya make great tasting tofu. Try cubing firm tofu to add to your next stir-fry. It absorbs all the great flavors and tastes delicious.

For a healthy start to the day, try these Blueberry Pancakes made with soymilk.Find more ideas on how to in-corporate soy into your fam-ily’s favorite recipes in the Recipe Section on www.soy-foodsmonth.org.

Blueberry PancakesYield: 10-12 pancakes

1 cup all-purpose flour2 tablespoons cornstarch1-1/2 teaspoons baking pow-

der1/4 teaspoon salt2 eggs1 cup vanilla or plain soymilk2 tablespoons vegetable oil2 tablespoons honey3/4 cup blueberries

Combine flour, cornstarch, baking powder and salt in a me-dium mixing bowl. In a small bowl, whisk eggs, soymilk, oil and honey until thoroughly combined. Pour soymilk mix-ture over dry ingredients and whisk gently until barely com-bined – the batter should be slightly lumpy. Gently fold in blueberries. Cook on a hot, oiled griddle.

Try pairing with soy-sausage for a complete and satisfying breakfast!

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”Hosting an Easter brunch is a great way to bring friends

and family together. And it doesn’t have to be hard or ex-pensive. Here are some simple things you can do to ensure a memorable celebration with-out the hassle.

Take Inventory. Pull out the dishes, platters, silverware and glassware to make sure you have what you need. If needed, spruce up any silver and table linens a few days before, so you can concen-trate on other things the day-

of the event.

Set a Pretty Table. For creative place cards, try Easter eggs. Put a narrow strip of tape around the middle of each egg before you dye it. When it’s dry, peel off the tape and

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write each name in the white space with a thin line perma-nent marker.

Keep it Centered. For an inex-pensive centerpiece, leverage simplicity:

• Fill a glass bowl or vase with colorful Easter eggs – real or plastic.

• Put a potted plant in-side an Easter basket.

• Set white or ivory votive candles on top of a flat mirror.

Plan the Menu. The main thing you must always remember is to keep it simple. Don’t be afraid to use store bought items and recipes that can be made ahead of time. These simple time savers leave you more time to relax to enjoy your guests.• Buy instead of baking. Muffins, fruit pastries and sea-sonal Easter breads can all be found in the bakery section of your grocery store.• Provide a lighter side dish such as a simple fruit salad. Squeeze lemon or or-ange juice on the fruit to help it keep from turning brown.

• Create a simple, yet spe-cial main dish such as a crust-less quiche. With this easy recipe from Hillshire Farm, you simply combine flavor-ful beef smoked sausage with cheese and eggs for a mouth-watering dish. You can pre-pare the mixture ahead of time, cover the baking dish with foil and keep it in the fridge until just before the party. Remove the foil, bake as instructed and watch your guests enjoy. You can find other tempting

smoked sausage and pol-ska kielbasa Easter recipes at gomeat.com.Crustless Quiche

Prep Time: 15 minutesCook Time: 45 minutesMakes: 12 servings

1 package Hillshire Farm Beef Smoked Sausage 8 eggs, lightly beaten1 1/2 cups heavy whipping cream1 1/2 teaspoons dry mus-tard1/4 teaspoon salt1/8 teaspoon ground black pepper1 1/2 cups (6 ounces) shredded cheddar cheese, divided1/2 cup chopped green bell pepper

Preheat oven to 350F. Cut sausage into 1/2-cubes; set aside.

Place eggs, cream, dry mus-tard, salt and black pepper in a large bowl; whisk until smooth.

Stir in sausage, 1 cup of cheese and green pepper. Pour egg mixture into a greased 13 x 9-inch baking dish.

Bake 40 to 45 minutes or un-til eggs are set. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving.

Heart disease — or car-

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diovascular disease — seems like something that happens to other people. But the truth is, about one third of adult Americans have some form of car-diovascular disease. The Centers for Disease Con-trol (CDC) estimates that 80 million Americans — that’s one of every three adults — live with one or more types of cardiovas-cular disease (CVD).The toll this takes is enor-mous. In addition to re-ducing quality of life and raising health care costs, heart disease kills more people than any other dis-

ease, includ-ing cancer. The CDC es-timates that every 37 sec-onds, someone dies from heart disease. What can you do to re-duce your risk of heart disease? Following these five steps can help you take control of your heart health and put you on the path to a healthier life.

1. Know the Risk Factors.Knowledge is power. Once you know what be-haviors and conditions contribute to the problem,

you can take action.—Unhealthy Diet. Foods high in saturated fats and cholesterol raise blood pressure levels and pro-mote atherosclerosis. Too much sodium causes high blood pressure lev-els as well. —Physical Inactivity. A sedentary lifestyle im-pacts blood pressure, the amount of good choles-terol and triglycerides in the body, and weight.

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—Tobacco Use. Tobacco smoke contains more than 4800 chemicals, many of them damaging to the heart. Cigarette smoking promotes atherosclerosis (narrowing of the arter-ies) and raises the levels of blood clotting factors. Nicotine raises blood pressure and heart rates, and carbon monoxide re-duces the amount of oxy-gen the blood can carry.

Exposure to second-hand smoke can significantly increase the risk of heart disease in non-smokers.—Heredity. Genetic fac-tors may play some role in high blood pressure, heart disease and other vascular conditions.

2. Know Your Numbers. High blood pressure and high cholesterol can dam-age your heart and blood vessels. But without test-

ing them, you probably won’t know whether or not you have these condi-tions. It’s important that you know what your levels are, to keep track of them over time, and to share them with care givers and family members. Using online personal health management applications like Mayo Clinic Health Manager, can simplify how you organize and

t r a c k y o u r n u m -b e r s and as-sist in d e t e r -mining y o u r p e r -s o n a l b l o o d p r e s -s u r e

and cholesterol goals.—Adults should have their blood pressure checked at least every two years. You may need more fre-quent checks if your num-bers aren’t optimal, or if you have other risk fac-tors for heart disease. Op-timal blood pressure is less than 120/80 millime-ters of mercury.—Adults should have their cholesterol measured at least once every five

years. You may need more frequent testing if your numbers aren’t optimal or if you have other risk factors for heart disease. The optimal cholesterol levels are determined by the number or risk factors and other diagnosis.

3. Stop Using Tobacco Products. When you quit smoking, your risk of heart disease is dramatically reduced within just one year. No matter how long or how much you’ve smoked, you start reaping rewards as soon as you quit. Talk to your doctor about effec-tive ways to stop smok-ing. In addition, you can find online tools and in-formation at—www.smokefree.gov—www.lungusa.org—www.mayoclinic.com

4. Eat a Heart-Healthy Diet. Many doctors recom-mend the DASH diet — DASH stands for Dietary Approaches to Stop Hy-pertension. That may not sound like a tempting menu description, but eat-ing to protect your heart really can be delicious and satisfying.Reducing the amounts of saturated and trans fat you eat is key. Sources of

Try to maintain a BMI (body mass index) of 25 to 30.

It’s easier than you think to prevent and manage heart disease. Taking small steps can make a big difference. Start fol-lowing these five steps, and track your progress using an application like Mayo Clinic Health Man-ager at www.healthman-ager.mayoclinic.com. It’s free and you don’t have to be a Mayo Clinic patient to use it.

Online Tools for Creating Better Cardio CareThe more you know about your own health and hab-its, and the more proac-tive you are in taking care of yourself, the better off you’ll be. To help people manage their health better, Mayo Clinic and Microsoft worked together to de-velop Mayo Clinic Health Manager, www.health-manager.mayoclinic.com, powered by Microsoft HealthVault. Mayo Clinic Health Man-ager is a free privacy-and-security-enhanced online application where you can organize your health information and receive personalized guidance. Features:

—Take a heart disease risk assessment to find out more about your chanc-es for developing a fatal heart condition. —Use the Prepare for Ap-pointment feature to cus-tomize and print relevant information on medica-tions, blood pressure and cholesterol before a doc-tor’s visit.—Get personalized heart health guidance based on expertise of Mayo Clinic physicians. The amount of information you pro-vide influences the rec-ommendations you will receive.Mayo Clinic Health Man-ager allows you to create custom trackers for:—Blood pressure (you can download data directly from compatible devices like blood pressure cuffs)—Cholesterol—Weight—Exercise—And moreView the charts over time to see if everything is in check. Based on the infor-mation you enter, you’ll receive reminders for screenings you may need and the latest information on heart health.

Photo courtesy of Getty Im-ages Following these five steps

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saturated fat include beef, butter, cheese, milk, and coconut and palm oils. Check package labels for “partially hydrogenated” to avoid trans fats.Heart-healthy eating isn’t all about cutting things out. The DASH diet is rich in fruits and vegetables (the recommendation is 5 servings a day), whole grains and other foods that can help protect your heart, help you control your weight, and improve overall health. Learn more at www.dashdiet.org.

5. Get Moving. Physical activity can re-duce your risk of fatal heart disease. It helps you control weight and reduces your chances of developing other condi-tions that may put a strain on your heart, such as high blood pressure, high cholesterol and diabe-tes. It also reduces stress, which may be a factor in heart disease.—Guidelines recommend exercising vigorously at least 150 minutes per week. —Keep in mind that gar-dening, housekeeping, taking the stairs and walk-ing the dog all count to-ward your total time.

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This Lenten season, meat won’t be missed at the

dinner table with Layered Eggplant Parmesan Cas-serole. This take on the classic Italian favorite, com-bines breaded eggplant slices, zesty marinara sauce, melted mozzarella cheese and layers of pierogies – the perfect pairing of pasta and potatoes – all in one deep dish. This meal’s great flavor is surpassed only by its convenience, requiring less than ten ingredients and prepared in less than an hour. And if your family is craving a meatier meal, add a pound of crumbled, cooked sausage to the mari-nara sauce.

Layered Eggplant Par-mesan CasseroleServes 6

1 medium eggplant2 large eggs1/2 cup seasoned Italian bread crumbs4 tablespoons olive oil, di-vided124-ounce jar tomato-basil marinara sauce116-ounce box Mrs. T’s po-tato and cheddar pierogies1 1/2 cups shredded moz-

zarella cheese, divided Preheat oven to 350° F.

Cut eggplant into 1/2-inch-thick slices. Beat eggs in bowl. Place bread crumbs in separate bowl. Dip eggplant slices in eggs to coat; dip into bread crumbs to coat well on both sides.

Heat Liven Up the Lenten Season 1 table-spoon olive oil in 12-inch skil-let over medium-high heat; add eggplant slices and cook until lightly browned on both sides. Repeat with remaining eggplant slices and olive oil.

Grease a 2 1/2-quart baking dish. Spoon 1/3 of marinara sauce on bottom of dish. Arrange half of frozen piero-gies on sauce. Top with half of eggplant slices, 1/2 cup mozzarella cheese and half of remaining sauce. Repeat with remaining ingredients, finish-ing with sauce and mozza-rella cheese. Bake 30 minutes or until mixture is hot and bubbly.

Optional: Add one pound crumbled, cooked sausage meat to marinara sauce.

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It’s true — the kitchen is the heart of the home. Ever notice how people always gather there? Whether bak-ing treats, making dinner or spending time with fam-ily and friends, the kitchen is my favorite place to be. Since my day job is Con-sumer Test Kitchen Project Manager for the Nestlé Test Kitchens, you can bet I love to stir things up. This col-umn lets me pass along to you some of my best recipes, tips and baking secrets.

I love making Easter baskets really special. It’s a fun

tradition to put some nontra-ditional treats and surprises into each basket. I like to look for little gifts that say a lot about the person getting them. Sports stickers for the little athlete, movie tickets for the film buff…what kinds of egg-stras do you like to give?

For younger kids, try side-walk chalk, bubbles and bubble wands, and coloring books of their favorite char-acters.

Older kids might enjoy a new journal, cd or gift card.Who says grown-ups can’t join in the Easter fun? Give your special someone a fa-vorite DVD or a certificate for a fun night out together.

As always, I’ll be including some homemade goodies in all the baskets. These darling Easter Nests are a cinch to make – and taste great, too. And the Very Best Fudge is a delicious addition to any Eas-ter basket! I’m glad it makes a lot, so there’s plenty to go around.

For more delicious Easter basket treat recipes, hop on over to VeryBestBaking.com

Very Best Fudge(Makes about 4 pounds)

3 cups granulated sugar 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk 1/4 cup (1/2 stick) butter or margarine 1/2 teaspoon salt 4 cups miniature marshmal-lows 4 cups (24 ounces) or 2 pack-ages (12 ounces each) Nestlé Toll House Semi-Sweet Choc-olate Morsels 1 cup chopped pecans or wal-nuts (optional) 2 teaspoons vanilla ex-tract

LINE 13 x 9-inch or two 8-inch-square baking pan(s) with foil.

COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart, heavy-duty sauce-pan. Bring to a full rolling boil over medium heat, stir-ring constantly. Boil, stirring

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constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, mor-sels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator.

Nutrition Information per serving: 170 calories; 60 calo-ries from fat; Eggs-tra Special Easter Treats 7g total fat; 4.5g saturated fat; 5mg cholester-

ol; 40mg sodium; 29g carbo-hydrate; 1g fiber; 26g sugars; 2g protein

Egg-Ceptional Eas-ter Nests Makes 30 nests

Wax paper1 2/3 to 2 cups (11- to 12-ounce package) Nestlé Toll House Butterscotch or Semi-Sweet Chocolate Morsels1/4 cup creamy pea-nut butter2 cans (5 ounces each) chow mein noodles30 to 60 foil-covered

chocolate eggs, any flavor

LINE trays with wax paper.

MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If neces-sary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended.

ADD chow mein noodles to morsel mixture; toss until coated. Using ice cream scoop that measures about 2 rounded tablespoons, scoop

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and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two foil-choco-late eggs in each nest. Store prepared nests in covered container for up to 1 day.

Nutrition Information per serving: 170 calories; 80 calories from fat; 9g total fat; 5g saturated fat; 0mg cholesterol; 75mg sodium; 19g carbohydrate; .5g fiber; 12g sugars; 24g protein

I don’t know about you, but after a long winter, I’m

ready to celebrate spring! So St. Patrick’s Day comes at just the right time – plenty of good cheer, good food and bright green to perk things up.

•If you want to add some green to your table, try dy-ing cut flowers.

•Take white flowers, such as daisies or carnations, and trim a little bit off their

stems.•Add a few drops of green food coloring to a vase filled with water. (The water should be medium to dark green.)

•Put your flowers in the vase and let them sit in direct sunlight for a day or two. The flowers will absorb the col-ored water through the stems, giving you a St. Patrick’s Day bouquet to be proud of.

If you’re looking for a sweet way to finish off your St. Patrick’s Day, try an Irish twist on bread pudding. This Chocolate Shamrock Bread Pudding has a touch of Irish cream liqueur for a fun, yet sophisticated, flavor. You can always leave out the liqueur – it’s still delicious!

No St. Patrick’s Day is com-plete without an Irish toast or blessing. So here’s one just for you:

May your day be touched by a bit of Irish luck,brightened by a song in your heart,and warmed by the smiles of the people you love.

For more ways to en-joy St. Patrick’s Day, visit VeryBestBaking.c Going Green the Irish Way om

Chocolate Shamrock Bread Pudding Makes 12 servings

10 slices bread, cubed (6 cups)2 cans (12 fluid ounces each) Nestlé Carnation Evaporated

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Lowfat 2% Milk2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided8 large egg yolks, beaten3/4 cup granulated sugar1/2 cup Irish cream liqueur (optional)1/4 teaspoon saltWhipped cream (optional)Nestlé Toll House Baking Co-coa (optional)

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish. Place bread cubes in prepared baking dish.

HEAT evaporated milk in me-

dium saucepan over MEDIUM-HIGH heat; bring just to a boil. Remove from heat. Add 1 1/2 cups morsels; whisk until smooth.

COMBINE egg yolks, sugar, liqueur and salt in large bowl. Slowly add milk mixture; whisk until smooth. Pour over bread; pressing bread into milk mixture.

BAKE for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining 1/2 cup morsels. Serve warm with a dollop of whipped cream and dusting

of cocoa, if desired.

TIP: This recipe can also be made with Nestle Carnation Evapo-rated Fat-Free Milk.

Nutrition Information per serving: 420 calories; 140 calories from fat; 15g total fat; 9g saturated fat; 145mg cholesterol; 270mg sodium; 59g carbohydrate; 3g fiber; 46g sugars; 10g protein; 20% Calcium

Every year, friends and

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Are Your Meals 50% Deductible or 100% Deduct-ible?There are several specific rulesto determine if a meal is a le-gitimate business expense. These specific rules include meeting the business purpose requirement and the ordinary-and necessary requirement. In this article, it’s assumed that the meal has met these require-ments and is indeed a business expense.

*General Rule

Meals are generally 50% de-ductible. This means when a business pays for a meal, only 50% of that amount is deducted on the tax return. It’s extremely important to knowthe exceptions to this rule be-cause some meals are 100% deductible!

Meals that are 50% deductible include:

- Meals with clients, customers and vendors.- Meals with employees- Meals with partners, share-holders and directors- Meals during business travel- Meals while attending a busi-ness seminar or convention

**Exception to the Rule (This is a great exception!)

Some meals are 100% deduct-ible! These meals include:

-Meals for the business holiday party or other social event

www.lindamedlockcpa.com

Tax Time... Tax Solutions

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Put a new spin on Eas-ter; serve brownies

in bunny and egg shapes – an easy way to make a yummy impression. Even Peter Cottontail would be proud to deliver these fudgy treats!

Simply bake a pan of brownies using your fa-vorite mix or recipe. Cool completely, then smooth on fudge icing. Bunnies and eggs will practically hop out of the pan when you use comfort-grip cut-ters. These easy-grip stain-less steel cutters have extra deep sides, perfect for cutting shapes from thick desserts like brown-ies, sheet cakes, fudge and crispy rice treats.

Decorate brownies using the pastel palette of the season. Create cute bunny faces by piping icing to make eyes, ears, muzzle and tongue. Finish the eyes with candy-coated chocolate pupils and add a jelly bean nose.

Brownie Bunnies will love sharing the Easter bas-ket with colorful Egg-stra Special Brownies adorned with pink and blue sugar stripes and accents of con-fetti sprinkles. Everyone

will look forward to these springtime treats in their baskets, so hop to it!

For more recipes and egg-cellent ideas or to order comfort grip cutters and decorating supplies, visit www.wilton.com.

Easter Brownies

1package (about 20 ounces) brownie mix (13 x 9 inch size)Eggs, water and oil to pre-pare mix1can (16 ounces) Brownie Fudge IcingPink and White Tube Deco-rating IcingMini candy-coated choco-lates, purple jelly beansPink and Blue Dusting SugarSpring Confetti Sprinkles

Preheat oven to 350°F. Spray 13 x 9-inch baking pan with vegetable pan spray.

In large bowl, prepare brownie mix following pack-age instructions; spread into prepared pan. Bake 35-38 minutes; cool completely. Ice smooth with Fudge Icing.

For Bunny Brownies: cut brownie shape with Bunny Face Comfort Grip Cutter. With round decorating tip, pipe white icing eyes and

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muzzle and pink icing ears and tongue; smooth with spatula. Attach candy-coated chocolate pupils and jelly bean nose with dots of icing.*

For Egg-stra Special Brownies: cut brownie shape with Egg Comfort Grip Cutter. Place parch-ment paper strips to keep sections free from dust-ing sugar. Using shaker, dust stripes of pink and blue sugar; carefully re-move strips. Attach con-fetti sprinkles with dots of icing.

Each serves 1.

*Note: Bunny Brownies can also be decorated completely with candy. Use regular marshmal-lows, sliced, for muzzle and halved mini marsh-mallows for eyes. Use pink taffy, rolled out and cut to size, for ears.

Hop Into SpringA Bunny for Your Honey

Every year, friends and fam-ily emerge from hibernation to say farewell to winter and welcome spring with open arms. Whether you’re cel-ebrating Easter, Earth Day or any other cheery spring occa-sion, this darling Bunny Cake is a great way to enjoy the happiness and rebirth that comes along with the season.

Children will love helping with this simple Bunny Cake recipe because they can cus-

tomize it to make it their own. For example, surround your bunny cake with some grass made out of shredded co-conut that has been colored with green food color, or re-ally make the cake stand out by making it a polka-dotted or striped bunny. The Easy Bun-ny Cake recipe, which makes a pair of bunny cakes, is also a great centerpiece until it is time to indulge and enjoy.

Easy Bunny Cake Prep Time: 30 minTotal Time: 2 hours 10 minMakes: 2 bunny cakes, 16

servings

1 box Betty Crocker Su-perMoist yellow cake mix Water, vegetable oil and eggs called for on cake mix box 2 containers (1 pound each) Betty Crocker Rich & Creamy vanilla frosting Neon purple and/or pink food color Construction paper (inedible) 2 small marshmallows, cut in half, flattened 2 small jelly beans, cut in half 2 5-inch strips rainbow-colored sour candy, separat-

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ed into strips 2 large jelly beans or candy-coated chocolate-cov-ered peanut candies 2 rectangular-shaped white chewing gum pieces, cut in half 2 large marshmallows

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8- or 9-inch) round cake pans, us-ing water, oil and eggs.

2. In medium bowl, tint 1 container frosting with neon purple food color. Using 1 cake round, cut in half to form 2 semicircles. Arrange halves on serving plate with cut side down and flat sides together with 1/4 cup frosting

to form body.

3. Frost cake with frosting. Cut teardrop-shaped ears from construction paper; insert into cake. Using tooth-picks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.

4. Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.

Bunny GamesIf you have more than a few guests, bake multiple bunny

cakes, split up into teams, of-fer several different types of candies and decorations and challenge each team to come up a creative bunny cake.

After the cakes are judged and the dessert is enjoyed, send the kids outside for bunny hop races. In this relay race, the participants, who are split into two teams, will take turns hopping through the pre-determined course and pass to the next person by transferring bunny ears or a carrot stick.

For the Easy Bunny Cake and many other fun and delicious recipes, per-fect for spring, visit www.BettyCrocker.com. Betty Crocker® and SuperMoist® are Reg. T.M.s of General Mills Inc.

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This St. Patrick’s Day, entertain your little lep-

rechauns with delicious treats and fun activities that will lead them to their pot of gold.

Every year in March, fami-lies celebrate the annual Irish tradition of St. Pat-rick’s Day with a variety of celebrations. Whether it’s attending a parade or preparing and enjoying an elaborate Irish meal, everyone has their own favorite ways to celebrate the holiday. Set your own unique traditions and ritu-als with some ideas below.

Pass Along the LuckHave kids put together lucky treat bags to pass along to neighbors. These treat bags could include cut-out, decorated and customized four-leaf

clovers, chocolate coins and other goodies. Then, on St. Patrick’s Day, walk around as a family and surprise neigh-bors with these bags.

Treasure Hunt

Set up a treasure hunt for family and friends by placing chocolate gold coins around the house. Give them a series of clues and riddles to help them figure out where to look for the coins. Equip each

“hunter” with their own pot or basket for collecting the gold coins. At the end of the hunt, reward them for their hard work with some festive brownies. These delicious Chocolate Mint Brownies can be decorated with green gum-drops formed into shamrocks or other holiday candies. Use a shamrock-shaped cookie cutter to make these treats even more festive.

Chocolate Mint BrowniesPrep Time: 25 minutes Start to Finish: 3 hours 25 minutes Makes: 32 brownies

Brownie Base 1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) Water, vegetable oil and eggs called for on brownie mix box

Filling 3 1/2 cups powdered sugar 1/4 cup butter or margarine, softened 1/4 cup whipping cream 1 package (3 ounces) cream cheese, softened 1/4 teaspoon mint extract 4 drops green food color

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Topping

1/2 cup whipping cream 1 bag (12 ounces) semisweet chocolate chips (2 cups) 1/2 cup butter (do not use margarine) 1. Heat oven to 350°F. Grease only bottom of 13 x 9-inch pan with shortening or cook-ing spray. Make and bake brownie mix as directed on box for 13 x 9-inch pan, us-ing water, oil and eggs. Cool completely, about 1 hour.

2. In large bowl, beat fill-ing ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.

3. Meanwhile, in 2-quart non-stick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.

4. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 8 rows by 4 rows. For easier cutting, cut brownies with a wet knife. Store cov-ered in refrigerator.

For more delicious baking ideas, visit www.BettyCrocker.com.

Betty Crocker® is a regis-tered trademark of General Mills.

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St. Patrick’s Day cel-ebrations are filled

with dancing, green deco-rations, and Irish food and beer. This year, try some-thing new and save a pint for the kitchen.

Traditional St. Paddy’s Day favorites, like Irish stout and corned beef and cabbage, can be com-

bined to make a delicious dish even better. Because beer pairs so well with beef, it’s only natural to cook with beer.

“Beer adds great flavor to the corned beef brisket, and can be used in other slow-cooked or braised dishes also,” says Dave Zino, executive chef for the National Cattlemen’s Beef Association.

Braising and stewing are excellent cooking methods when preparing beef such as pot roast, brisket and beef for stew. Typically, you’ll want to start by browning the meat in a bit of oil to caramelize and bring out rich beef flavors. However, corned beef brisket does not require browning.

Braising is used with large cuts of beef that are cooked

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whole, like corned beef bris-ket. When braising, the meat is simmered slowly in 1/2 to 2 cups of liquid such as beer or water to ensure moist and fork-tender results, for about 3 to 3 1/2 hours, depending on the size of the roast.

Stewing works best with cubes of beef. When stewing, the cubed meat is simmered for about 1 3/4 hours to 2 1/4 hours in enough liquid to cover the meat and other in-gredients such as vegetables, resulting in fork-tender meat and a delicious broth.

Chef Dave also notes beer can serve as a substitute in many recipes. “Beer can also be used in place of wine in recipes and is espe-cially good in beef stews and chilis,” he says.

For mealtime inspiration and more beef cooking tech-niques, flavor pairings, stor-age guidelines and cooking tips, visit BeefItsWhatsforDin-ner.com.

Corned Beef with Red Currant-Mustard Sauce

Total recipe time: 6 to 10 hoursMakes 6 to 8 servings

1 boneless corned beef brisket with seasoning packet (2-1/2 to 3 pounds)3 ribs celery, cut into 3-inch pieces2 medium onions, cut into quarters2-1/2 cups water, divided

1 bottle (12 ounces) beer1 pound green cabbage, cut into thin wedges1 pound red-skinned po-tatoes, cut into 2-inch pieces6 to 8 baby carrots, trimmed, or 4 medium carrots, cut crosswise into thirds2 tablespoons butter, meltedChopped fresh parsley (op-tional)

Red Currant-Mustard Sauce1 jar (12 ounces) red cur-rant jelly3 tablespoons country Dijon-style mustard

1. Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Sprinkle contents of seasoning packet over bris-ket. Add 2 cups water and one bottle of beer. Cover; cook on HIGH 6 to 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)

2. Meanwhile, place cab-bage, potatoes and carrots in 2-1/2-quart microwave-safe dish; add remaining 1/2 cup water. Cover; microwave on HIGH 15 to 18 minutes or until vegetables are tender, stirring or rearranging once. Drain; remove and discard cores from cabbage wedges. Add butter; season with salt and pepper, as desired. Toss to coat; keep warm.

3. Prepare Red Currant-Mustard Sauce. Place jelly in

medium microwave-safe bowl. Cover; microwave on HIGH 1-1/2 to 2 minutes or until melted, stirring once. Whisk in mustard. Cover; microwave on HIGH 30 seconds. Stir; keep warm.

4. Remove brisket and carve diagonally across the grain into thin slices. Serve with vegetables and sauce. Gar-nish with parsley, if desired.

Courtesy of The Beef Check-offBeefItsWhatsForDinner.com

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by Rosa Maria Rodriguez

A Taste of Art

“50 + (Un)known – Early El Paso Women Artists”

The Hal Marcus Studio & Gallery has been in business since 1996 specializes in local art open its doors to a historic exhibit as a tribute for an El Paso Early women artists. 50 of El Paso’s female pioneers in

the art world (who exhibited prior to 1970).

Hal Marcus Motto is “If you don’t know your history you don’t know your

future” this was the trigger to embrace the actual “50 + (Un)known – Early El Paso Women Artists” exhibit. He shared this idea with El Paso Museum saying that it is important for our culture and history to know the old painters, the pioneers that die unknown and for those still alive. Offer a tribute for the women that contributed to artistic culture. Those women that lived in a time of the old cowboys, those were hard days in which women were dedicated mostly to their families. But, women began more educated and participative in cultural activities, with their work and effort they civilized the area and left a cultural legacy that we can appreciate now at Hal Marcus Gallery.

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Surprisingly for Hal Marcus and his friends they found not 50 ear-ly women artist but 82 so far, still some artists are calling him to let him know that they know about this exhibit and some are happily surprised because its works are among the art work in this exhibit.But all this effort was not an easy task, Hal Marcus founded the EPAC El Paso Art collected as-sociation with the objective of

gathering the paintings of all those women; members of the association went to garage sales, with art collec-tors to bring pieces of art to this ex-hibit, also artists’ families that read about this project contributed with some art work. The effort was fruc-tiferous with one exhibition in the El Paso Museum “INTO THE DESERT LIGHT” Early el Paso Art 1850 – 1960 and the one at Hal Marcus Gallery. Prices run up to 6,000 USD and the $ 6,000 painting is already sold to the

Dressed up for the Show Opening Mary Gaddy, Hal Marcus and Patricia Medici .Hal Marcus really played the Sherlock Holmes detective investi-gating the artists and its art work. A historic book of the 50 + (UN)KNOWN EARLY EL PASO WOMEN ARTISTS was issued and includes pictures of every work and a brief summary of life artists.

Stein dressed as Mignon Shaw in the paint-ing behind done by Eloise Hobble

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artist’s grand-daughter who remem-ber his grand mother painting this piece and though it was lost when the house caught on fire a long time ago.In this exhibit you can find, not only oil paintings, but watercolor, pas-tel, ceramic and sculpture as well as beautiful miniatures. A historic book that contains pictures of every art work on display right now including a brief artists’ biography, is published

Joann Blake with her painting

to delight of the public.

Exhibit will be on display thru Apr. 30

Tues. - Fri. 11- 4 pm

Artists included, but not limited to:

Evelyn Ainsa, Enid Alden, Tommy Al-ford, Stephanie Babcock, Mae Baldwin, Kate Ball, M. Ballew, Mary K. Barker, Earline Barnes, Inez Barratt, Catherine

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View of room 3 hosting part of the exhibition.

Belk, Joann Blake, Mary K. Booth, Din-ny Breese, Jean Buchanan, Doris By-rne, Vivian Cantrill, Gloria Canturbury Rakocy, Nan Collins, Mary Cooke, Lucy Cottingham, Mary Cottingim, Holly Cox, Camille Craig, Johneel Crimen, Wanda Herman de Turcznowicz, Lois Denton, Evelyn Dudley, Ruth Duncan, Berla Emeree, Leola Freeman, Mago Orona Gandara, Dorothy Geyer, Helen Haley, Lucille Hall, Doris Harrison, Florence Hay, Zilpha Heid, Jan Herring, Elo-ise Hobble, Leona Ingram, Catherine Kistenmacher, Win Korf, Lilyan Lam-berth, Lucille Leggett, Hazel Malone, Mattinson, Barbara McBrown, Julia

S. McCoy, Harriet McDonald, Evelyn Mendelsahn, Ada Miller, Ella Mae Mont-fort, Clara Mulloy, E. Nations, Ysleta F. O’Malley, Rosanne Orndorff, Mary Park, Harriet Patrick, Willie Roberts Bailey, Gladys Rodehaver, Helen Ross, Luna Rotan, Ferne Schrier, Jody Schwartz, Mignon Shaw, Roberta Smartt, Hazel Starr, Tita Sterling, Mary Strokes, J. C. Street, Vera Swain, Gretchen Tatsch, Freddie Tatum, Fern Thurston, Margie Wallen, Emma Ward, Evelyn Williams, Lelaroy Williams, Hazel Wilson, Vera Wise, Helen Wynn, Sarah Zangwill.

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El PasoEntertainment,

Art,Cultural Events

and

Fun!

Friday Mar 5, 2010 Public art project call for artists, submit qualifications deadline for Stan-ton Port of Entry\ Friday Mar 5, 2010 7:30pm $5-$2, Siglo de Oro Span-ish Drama Festival “Marta La Piadosa ( Marta the Divine),” – comedy with an edge, complex, hypocritical nature of the title character by Tirso de Molina, English translation Harley Erd-man Univ of Massachusetts at Amherst Dept. of Theater, Directed by Gina Kaufmann Chamizal National Memorial Theater, 800 s. San MarcialInfo: 915-532-7273 or www.nps.gov/cham/planyourvisit/festival-schedle.html Saturday Mar 6, 2010 Children’s story Time El Paso Public Li-brary Celebrating of Leonardo Da Vinci and EPM of History-11am “Imagintaion – Richard Burges Branch Library , 9600 Dyer Info: 915-759-2400 2pm “Creativity” – EPCC Northwest Library, 6701 S. Desert Info: 915-831-8840 Saturday Mar 6, 2010 12:45 Tumble words Writing Work-shops, “Word Go Round” Leslie Council The process in creat-ing a piece of writing in a circle (renga), a traditional Japanese poetic game, “tell the monkey”, works out of bits and pieces of each other’s writing Memorial Park Library , 3200 Copper,

There’s Nothing To Do In El Paso...By Alfred Soto

Free but donations for presenter encouraged Info: 915-328-5484 or tumblewordsproject@yahoo.com or www.tumblewordspro-ject.com

Saturday Mar 6, 2010 2-4pm Film screening - “Mexican Rev-olution Sites in El Paso Volume I” Walking tour with Leon Metz/Fred Morales, Panel discussion Info: 915-755-4332 or Saturday Mar 6, 2010 7:30pm Film Salon – Free Trinity-First United Methodist Church’s Resler Hall Chapel 801 N. Mesa Saluting the work of actress Carole Lombard and the screw-ball comedy with the unpredict-able and often volatile chemistry of its romantic leads 1937 Movie - “Nothing Sacred” Info: 533-2674 www.filmsalon.org

Saturday Mar 6, 2010 7:30pm $5-$2, Siglo de Oro Spanish Drama Festival “Con quien ven-go, vengo,,” by Pedro Calderon de la Barca Escula Superior de Arte Dramatico of Murcia, Directed by Juan Angel Serrano Mesagoso Chamizal National Memorial Theater, 800 s. San Marcial Info: 915-532-7273 or www.nps.gov/cham/planyour-visit/festival-schedle.html Sunday Mar 7, 2010 7:30pm $5-$2, Siglo de Oro Spanish Drama Festival “El caballero del milagro,” –a comedy of love triangles/conspiracies by Lope de Vega Teatro Circulo of New York, N.Y. Directed by Dean Za-yas Chamizal National Memo-rial Theater, 800 s. San Marcial Info: 915-532-7273 or www.nps.gov/cham/planyourvisit/festival-schedle.html

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Sunday Mar 7, 2010 2-4pm Free- Lecture “Borderline Ameri-cans: Racial Divison and Labor War in the Arizona Borderlands” July 1917, strike on the copper mines of Bisbee, Ariz, subse-quent vigilante round up and shipping out to Hermanas, N. M. By Dr. Katherine Benton-Cohen El Paso Museum of History Info: 915-351-3588 or www.elpaso-texasgov/history Monday Mar 8, 2010 El Paso Artists Studio Tour, deadline to participate, entry forms, Info: 915-833-0636 www.pleinair-paintersofelpaso.com or bo-bada@elp.rr.com Wednesday Mar 10, 2010 Children’s story Time El Paso Public Library Celebrating of Leonardo Da Vinci and EPM of History 4pm “World’s Great-est Inventions” – Clardy Fox Library, 5515 Robert Alva Info: 915-772-0501 Wednesday Mar 10, 2010 5-7pm FREE- open to Pu-bic, Drug legalization lecture – UTEP Richard Newton “Law Enforcement Against Prohibi-tion: Cops Say Legalize Drugs” UTEP Union East Building Suite 312 Info: www.ssdpep@yahoo.com Wednesday Mar 10, 2010 7pm FREE – Lecture by Carlos Monsivais Music, and dance, “Chronicle of Tin-Tan and the pachuquismo” Consul-

ate General of Mexico Chamizal National Memorial Info: 915-533-3644 Wednesday Mar 10, 2010 7-8pm Free Lecture, visiting curator Godfrey Harris “Leonar-do the man”, the personal side EP Museum of History Wednesday Mar 10-14, 2010 8pm UTEP Dept. of Theatre & Dance “Some girls”, by Neil LaBute’s $7-$6 a young man’s career blossoming , young finacee, waiting to rush off to Cancun in marriage, cold feet and old girlfriends, directed by Fernando Alvarez, Jr.UTEP’s Studio Theatre in the Fox Fine Arts Center Info: 915-747-5118 or www.theatre.utep.edu Thursday Mar 11, 2010 Chil-dren’s story Time El Paso Public Library Celebrating of Leonardo Da Vinci and EPM of History 11am “Creative Stories and Craft” – Memorial Park Branch Library, 3200 Copper Info: 915-352-3588 or www.elpasotexas-gov/history Thursday Mar 11,2010 5-7:30 Reception, 2010 Annual Juried UTEP student art exhibition Stanlee & Gerald Center for Vi-sual Arts Info: 915-747-6151 or www.facebook.com/rubincenter Thursday Mar 11, 2010 6pm Juntos Art and Literary Festival

Open and Free to the Public -Film @ UTEP “Visions of Azt-lan” Info: 915-543-5412, 203-2309 Thursday Mar 11, 2010 7-8pm Lecture – “The Great Columbus Raid,” El Paso Mu-seum of History Info: 915-351-3588 or www.elpastoexasgov/history Thursday Mar 11, 2010 7-9pm Free Lecture and dis-cussion “The Great Columbus Raid of March 9, 1916” Events/personalities/ the raid EP Mu-seum of History Info: 915-352-3588 or www.elpasotexasgov/history Friday Mar 12, 2010 9:30am Juntos Art and Literary Festival Open and Free to the Pubic –Lecture @ UTEP “Transnational Imagination” Rubin Gallery Auditorium 5:00pmReception, Chicano/a Art Exhibition EPCC ASC Blg A 9050 Viscount Info: 915-543-5412, 203-2309 Friday Mar 12, 2010 7pm “Singles Night, “The Goat Game”Peggy Kligman host an evening for singles Marcello’s Ristorante Italiano, 5380 N. Mesa Meal/Wine/other singles, play the Goat Game, flirting tips Info: RSVP 915-740-5051 or www.goatgame.com Saturday Mar 13, 2010 10am Juntos Art and Liter-ary Festival Books and Booths – Opening Reception 10:30am Lecture on Chicano Art 11:30am

Writers Panel 12:30pm Lecture “My lives in the Chicano Move-ment” 1:30pm Teachers Liter-ary Workshop 2:30pm Jesse Trevino Film Maker 3:30pm Poet “Crespusculo es las Calles” 4:30pm Artists Panel 5:30pm Book signing, Close with Danza Azteca Info: 915-543-5412, 203-2309 Saturday Mar 13, 2010 7:30 pm Tejano Legends VI, Little Joe $20-$50 El Paso Coliseum for dancing Sunday Mar 14, 2010 1pm-4pm Free and open to the public, Aztec New Year cel-ebration, “Fiesta de Ano Nuevo Azteca: Un paso a la nueva era,” Dialogue panel on 2012, astronomical, spiritual, cultural implications Indigenous music, storytelling Dance group, Danza Aztec Omekoatl Mercado Maya-pan, 2101 Myrtle Info: 915-532-6200 Sunday Mar 14, 2010 3pm Free/donations welcome, Film “Real Women have curves” Diocesan Migrant & Refugee Services’ Mother Teresa Cen-ter 2400 E. Yandell Hosted by Pax Christi El Paso / Peace & Justice Ministry of the Catholic Diocese of El Paso Info: 915-532-0527 or 915-497-0384 Monday Mar 15, 2010, 11am-2:30pm Lunch -Soft Opening “Thirteen 09” Culinary Arts Res-taurant 7pm-10:30pm Dinner – Soft Opening “Thirteen09” Culinary Arts Restaurant ASC Viscount Bldg B (Open to the

public, faculty, and students with reservations Seats 58 Info: reservations 915-831-1309 Wednesday Mar 17, 2010 St. Patricks DayThursday Mar 18, 2010 6:30pm Reception for American Numismatic Association Exhibit “Viva la Revolucion: The Money of the Mexican Revolution” El Paso Museum of History Info: 915-351-3588 or www.elpasto-exasgov/history Thursday Mar 18, 2010 6-7pm Open to the Public, FREE, Science Café – casual science discussion Common uses of geographic informa-tion at, EPWU Gen. MG Jose Granillo Carlos Ramirez Te-cH2O Water Resources Learn-ing Center, 10751 Montana Info: 915-621-2000 or www.tech2o@epwu.org

Thursday Mar 18, 2010 7pm Lecture “Follow the money: How Villa Financed His Personal Army,” Looting, kidnapping, issuing his own money, some spent in El Paso Discussion by Elias Bonilla El Paso Museum of History Info: 915-351-3588 or www.elpastoexasgov/history

Friday Mar 19-Apr 10, 2010 8pm Play, “Be My Baby”, El Paso Playhouse, 2501 Montana By Ken Ludwig, middle-aged couple who travel to America to adopt a baby Directed by Jan Wolfe $10-$7 Info: 915-532-1317 or www.elpasoplayhouse.com

Saturday Mar 20, 2010 10am-6 Free - Poppy Fest El Paso Museum of Archeology, 4301 Transmountain Music, food, art vendors, exhibitors, speakers, movie screenings Free parking and shuttle from Cohen Stadium Info: 915-755-4332 or www.elpasotexas.gov/arch/museum/ Thursday Mar 25, 2010 5-7pm Reception, Rio Bravo Watercolorists juried exhibit In-ternational Museum of art, 1211 Montana Info: 915-543-6747 or www.internationalmuseumofart.net Thursday Mar 25, 2010 7-8pm Lecture “The Experi-ences of Children during the Mexican Revoution” UTEP Prof Yolanda Leyva, stories of the children of the Mexican Revolu-tion on both sides of the border-El Paso Museum of History Info: 915-351-3588 or www.elpasto-exasgov/history Thursday Mar 25, 2010 7-9pm FREE - Art Talk, dress vintage “50= (Un)Known Early El Paso Women artists Hal Marcus Studio & Gallery Info: 915-533-9090 www.halmarcus.com or www.facebook.com/hal-marcus Friday Mar 26, 2010 5:30-7pm TBA – Alfresco Fridays under shade of the 12,000 sq ft canopy at the Convention Cen-ter Plaza, twice a week Friday Mar 26, 2010 7:30pm

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Play- “Cast Party”, $12-$5 Scenes from opera and musi-cal theater, featuring chorus members of El Paso opera’ “La Vie de Boheme” and “Porgy and Bess.”, exploring the antics of an opera cast at its cast party after a performance Fox Fine Arts Recital Hall Saturday Mar 27-July 7, 2010 USBC – Bowling Championship, 110 days of 29,000 women bowlers on a girlfriends’ get-away, 40,000 visitors, 5,800 teams, from 50 states, and 9 foreign countries, looking to get out and experience the city while on vacation and bowling. Spectator admission is FREE at 750 seats3 event champion-ships – Womens, Queens, and Senior Queens Info: 915-544-9000 or El Paso 2010 on Face-book, Saturday Mar 27, 2010 10:30am-5pm KidsPalooza, Children’s concerts, art & music workshops, dancers, live theatre & Children’s Opera, Games & activities, Science Planets, Lo-comotive Bells & Whistles, Live Music, Food & Drinks Info: 915-532-3776 or www.epso.org Saturday Mar 27, 2010 12:45 pm Tumble words Writing Workshop, “Reconstructing the Muse” Yvonne Collins A journal in high school becomes a return to writing for personal pleasure Memorial Park Library , 3200 Copper, Free but donations for presenter encourage Info: 915-328-5484 or tumbleword-sproject@yahoo.com or www.tumblewordsproject.com

RECURRING MONTHLYRECURRING MONTHLYA. Free - OPEN MICS for musicians, singers, poets, dancers: * 2nd and 4th Tuesday 6:30 pm Poetry Slam @ Per-colators, 217 N. Stanton Info: 915-351-4377, www.myspace.com/thepercolator915 * 2nd Saturday next March 13th 11a.m-8pm La Tierra Cafe, 1731 Montana Café has a FREE Artist Mercado and invites everyone to share their love of local art, Info: 915-533-8890 * Last Saturday (Mar 27) 7pm by the Barbed Wire Group (Open MIc) @ Percola-tors Info: 915-351-4377, Myspace.percolator915 B. Free - FILMS:* 1st Wednesday ( Mar 3rd) – @ El Paso Main Library Auditorium 501 N. Oregon Info: 915-543-5401 www.elpasto-exas.gov/library* 1ST Friday (Mar 5th) – @ 7pm, Chamizal National Memorial 915-532-7273 * 3rd Fridays (Mar 19) – El Paso Astronomy club 7-9pm Free, 6531 Boeing, 915-779-4317,* Everyweekend -El Paso Ridge Walkers, Free hik-ing Franklin/Organ/Guadalupe Mountains, Rio Grande and Stahmann’s Pecan Orchard, White Sands 6-10 miles, 915-755-7789 or www.elpasoride-walkers.com * 1st Saturday ( Mar 6th )– Film Salon @ Trinity First

United Methodist, 915-533-2674, www.filmsalon.org* 3rd Sunday ( Mar13th ) - Pax Christi Film Series @ Mother Teresa Center, 2400 Yandell Info: 915-532-0527 C. low cost - PLAYS: *Friday -Mar 6 8pm Fri & Sat, 2 pm Sun El Paso Playhouse, 2501 Montana, 915-532-1317, CURRENTLY: “Souvenir” Feb 12-March 6, real life singer with little apparent talent, in 1960’s Greenwich Village, Coming “Be My Baby”,

34

Diabetes is a grow-ing concern in our

country. Nearly 81 million Americans – or one in four households – have diabetes or prediabetes, with a new case diag-nosed every 20 seconds. While those statistics sound ominous, the good news is that this disease can be managed through diet, exercise, medication (if needed) and a strong support system.

“The difference between surviving diabetes and

thriving with it often comes down to having the proper support net-work,” said Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE and 2009 Diabetes Care and Educa-tion Diabetes Educator of the Year. “Those who have at least one ‘DFF’ – Diabetes Friend Forever – are more likely to suc-ceed in creating a healthy, balanced lifestyle than those who don’t.”

Sherri Shepherd, actress, comedienne, and Emmy Award-winning co-host of ABVC-TV’s “The View,” couldn’t agree more. Diagnosed with Type 2 diabetes in 2007, Sherri attributes her success in managing the disease

to her two DFFs. “I know first-hand how important a DFF can be. My four-year-old son, Jeffrey, and trainer Don are my DFFs because they give me inspiration to maintain a healthy lifestyle every day.”

Like many people with diabetes Sherri feared that her favorite food – pasta – would be off the menu forever. After three years without her signature dish, Sherri’s Pesto Pasta, she discovered that she could enjoy it in moderation if made with Dreamfields pas-ta. Since a one cup cooked serving has only five grams of digestible carbs and five grams of fiber, the blood glucose rise from eating Dreamfields pasta is lower than that from traditional pasta. To honor DFFs every-where, Dreamfields Pasta and Sherri Shepherd have paired up to launch a first-of-its-kind program to pay tribute to these special people. Show your DFF the gratitude they deserve with a bowl of Sherri’s Pesto Pasta and nominate them at www.diabetesfriendsfor-ever.com. If your nomina-tion is chosen, you and your DFF can win one of 19 prize packages consisting

of cash and/or Dream-fields Pasta.

Sherri’s Pesto PastaPreparation Time: 20 minutesCook Time: 9 minutesMakes 6 servings

1 box Dreamfields Spaghetti2 cups packed fresh basil leaves1/3 cup pine nuts1/3 cup extra virgin olive oil3 medium cloves garlic Salt and freshly ground black pepper, to taste

1. Cook pasta ac-cording to package directions.

2. Meanwhile, com-bine remaining ingre-dients in bowl of food processor. Pulse to combine. Process until desired consistency.

3. Drain spaghetti; transfer to large bowl. Add pesto; toss to coat.

Nutrition information (1/6 of recipe): 374 calories; 10 g protein; 8 g digestible carbohy-drates*; 18 g total fat; 2

g saturated fat; 0 mg choles-terol; 16 mg sodium; 6 g total dietary fiber.

Variation: Sherri’s Pesto-Chicken PastaToss 3/4 pound cooked chick-en breast, cut into strips, into the pesto-pasta mixture.

Nutrition information (1/6 of recipe): 467 calories; 27 g

protein; 8 g digestible carbo-hydrates*; 20 g total fat; 3 g saturated fat; 48 mg choles-terol; 58 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 48 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

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Most people recognize the link between what

they eat and their physi-cal health. But many don’t know that there is a link between what they eat and their mood. Literally, says Elizabeth Somer, M.A.,R.D., what you eat or don’t eat for breakfast can have an effect on your happiness quotient by afternoon.

The effects also are cumula-tive: eat the right foods for months, years, decades and you will be that much hap-pier and mentally sharp in the years to come. In short, follow these tips that come from, “Eat Your Way to Hap-piness,” the latest book by Somer, and she promises you will say, "I never knew I could feel this good!”

Feel Good Tip #1: Eat break-fastPeople who eat breakfast have more energy, a more sustained good mood, they perform better at school and at work, and they sleep better at night. They also are less prone to food cravings, have an easier time losing weight and maintaining the weight loss. But, Somer is not talking doughnuts and coffee. You must follow the 1,2,3 rule. The breakfast must have:

1) a whole grain to pro-vide needed high-quality carbs for the brain during the morning hours 2) a little protein to keep

you

satiated and maintain even blood sugar levels through-out the morning3) one, preferably two, colorful fruits and vegetables.

Somer’s favorite is as a bowl of whole-grain cereal topped with berries and low-fat milk,

and served with sliced water-melon. Or, a morning smooth-ie made with watermelon, lemon yogurt, and dash of ground ginger, served with whole-grain raisin bread.

Feel Good Tip #2: Keep lunch light and low-fat

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Not only will a heavy lunch leave you groggy, but eat too much fat mid-day and it turns on a brain chemical, called galanin. According to re-search from Rockefeller Uni-versity, the more fat we eat, the more galanin we produce. People who eat a fatty lunch

are likely to eat more calories later in the day compared to someone who eats a low-fat lunch. You definitely need some fat, like the healthy fats in nuts and olive oil and the omega-3 fats, but don’t go overboard.

A light, low-fat meal helps you stay alert through the af-

ternoon hours, boosts energy, and fills you up without filling

you out. An example would be a turkey breast sandwich

on whole wheat piled high with spinach leaves and

served with a glass of low-fat milk and a fruit salad or wa-

termelon, orange slices and pineapple.

Feel Good Tip #3: Include

super mood foods Somer says that it is a style

of eating, not just a few foods, that will stack the deck in

favor of feeling great. The 10 secrets of happy people dis-cussed in her book include

habits, such as focusing on "real foods" not processed

ones, cutting back on the quick fixes, and keeping

meals light. If you are follow-ing those guidelines, then adding super mood foods

gives you an even greater nu-tritional bang for your buck.

Super mood foods are ones loaded with vitamins, miner-als, fiber, and antioxidant-rich phytonutrients, while being moderate in calories. A per-fect example is watermelon, which is higher in lycopene than are tomatoes, and is an excellent source of vitamins A, B6, and C. Better yet, wa-termelon is 92 percent water, which means it is a natural hydrator, and it contains two amino acids, citrulline and arginine that maintain blood vessels in the body.

Photo Courtesy of Getty

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On St. Patrick’s Day, have a little fun in with a traditional

Irish twist. Whether you’re Irish or not, enjoy the festivities with some entertainment and food.Because green is the color of choice on this festive day, one of the easiest ways to celebrate in the Irish style is to incorporate the color in as many ways as possible -- even in food. Course after course and meal after meal you can add a hint of green to the foods your family enjoys. With a little bottle of green food coloring, it’s amazing what you can achieve.

Breakfast Ideas:* Tint milk green, whether in a glass or in a bowl of cereal. (Serve with “Lucky Charms” per-haps?)

* Channel your inner Dr. Seuss by turning scrambled eggs into “green eggs and ham.”* Make a green smoothie with yo-gurt, juice and a banana, with a few drops of coloring added.

* Butter toast with green-tinted butter.

Lunch Ideas:* Make pizza or pasta with a green pesto sauce.

* Serve olive loaf instead of bo-logna in a sandwich. It has cir-cles of green olives throughout.* Make sure kids’ juice boxes are a green-colored variety.

* Create a fruit salad with most-ly green fruits, such as green

grapes, kiwis, hon-eydew melon, and green apples.

* Baked potatoes topped with green-tinted sour cream and chives will be a winner.

Dinner Ideas:* A vegetable med-ley of green veg-gies, like spinach, broccoli, aspara-gus, and more can be served as a side dish or mixed as a casserole.

* While corned beef and cabbage are traditional Irish dishes, tint the cabbage green for a little more flair.

* Green food col-oring added to mashed potatoes can liven mealtime up.

* Make a homemade Irish soda bread or another bread to serve at dinner and add green food coloring to the dough.

Beverages:* What would St. Patrick’s Day be without a green glass of beer? For the kids, tint ginger ale or a lemon-lime soda green.

* Create a green cocktail using Bailey’s Irish Cream liqueur.

Dessert Ideas:

* Turn ice cream or milkshakes green using mint-flavored ice cream

* Add green sugar sprinkles to cookies and cakes.

* Bake chocolate chip cookies using green M&M candies, in-stead of chips.

* Fill cream puffs with green-col-ored cream.

When you think of all the foods you can turn green or are natu-rally that color, your St. Patrick’s Day can truly be filled with emer-ald magic.

Spring is here and so is National Nutrition

Month, a great time to start eating right and ex-ercising outdoors. A cor-nerstone of healthy meal plans are foods contain-ing whole grains, which are known to reduce heart disease, help to sustain healthy weight and dem-onstrate a reduced risk in certain cancers.

According to data pub-

lished in the Journal of the American Dietetic Asso-ciation, today’s youth are consuming less than one serving of whole grains per day, which is far less than the recommended three daily servings.

The data goes on to say that lack of access to whole grains at home and at school has led to this consumption shortfall. Registered dietitian Mi-chele Powers says, “Al-

though everyone wants to be healthy and feel great, many people struggle with the common percep-tion that serving whole grains has to come at the expense of flavor and sat-isfaction, but that is just not true. With the right recipe, whole grains are an easy way to get nutri-tion into a family meal.”

With only a single gram of fat per serving, Uncle B e n ’ s

39

Boil-In-Bag Whole Grain Brown Rice provides 100 percent of the daily whole grain recommendation in just one serving. It’s the perfect base to a meal. Just add flavorful ingre-dients, such as ground chicken or black beans, to brown rice for an easy, healthy meal solution. Ad-ditionally, according to researchers, continually providing kids with whole grain tasting opportuni-ties can help enhance their taste preference for that food.

Below is a kid-friendly, heart healthy and easy whole grain dish to add to your menu: Chicken and Brown Rice Sloppy Joes. Find other delicious and healthy recipes at www.UncleBens.com.

Heart Healthy Chicken and Brown Rice Sloppy Joes

Prep Time: 5 minutesCooking Time: 18 minutesMakes: 6 sloppy joes (1 per person)

1 2-cup bag Uncle Ben’s Boil-In-Bag Whole Grain Brown Rice1/2 tablespoon olive oil1 pound ground chicken

1 cup onion, diced1/4 cup green pepper, diced1 clove garlic, minced1/2 teaspoon salt1/2 teaspoon pepper3/4 cup ketchup2 tablespoons brown sugar1 teaspoon Worces-tershire sauce1 teaspoon mustard1 teaspoon white vin-egar1/4 cup water6 whole wheat ham-burger buns

1. Prepare rice as in-structed on box.2. While rice is cook-ing, begin making sloppy joes.3. In large skillet, heat oil over medium heat and add chicken. Stir to separate meat and then add onions, green pep-pers, garlic, salt and pep-per. Continue cooking until meat is cooked and onions are translucent, about 5 minutes.4. In measuring cup or small bowl, combine ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/4 cup water. 5. Once rice is cooked, drain and add to skillet. Add liquid ingredients

into meat and rice mix-ture and stir well to com-bine all ingredients. Con-tinue to simmer for about 5 minutes to meld flavors.6. Serve between whole wheat buns.

Nutrition Information (per serving):Calories: 350; Saturated Fat: 2.5 grams; Carbohy-drates: 49 grams; Fiber: 5 grams; Protein: 19 grams

A La Carte

Selectionof Restaurants

Menus

The Basil GardenThe Pasty ChefSharp Cookie

La MarSharp Cookie

Seafood Galley

41

THE BASIL GARDEN L.l.C.

International CuisineBuss. (915)842-9040 Cell.

(915) 727-88125360 N. MESA D-4 EL Paso,

TX 79912CATERING MENU

PAELLA VALENCIANA Min. 10 Personas (Mín. 10 Par-sons) En fin de semana min. 20 ord.

a). Sea food mix, pork, Chick-en, rice and vegetable.(Mezcla de mariscos, puerco, pollo, arroz y vegetales)b).Mediterránea and Salad with Dressing.(Ensalada Medi-terránea con Aderezo)c).Bread.(Pan)$8.95P/P

ITALIAN BUFFET Min. 35 Parsons (Mínimo 10 Personas)

a). Meat Lasaña. (Lasaña de Carne)b). Chicken breast filled with spinach in cheese sauce. (Pechuga de pollo rellena de espinacas a la crema)c).Linguini Alfredo with Shrimp and chicken.(Linguini Alfredo con Pollo y Camarones)d).Mediterranean Salad with Dressing.(Ensalada Mediterránea con Aderezo)e).Bread.(Pan)$11.50P/P

MEAT OR SPINACH LASAGNA (Lasaña de Carne o de espina-cas) Min. 10 Parsons (Mínimo 10 Personas)

a). House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como aderezo)b).Bread.(Pan)$7.95P/P

FETUCCINI ALFREDO WITH SHRIMP & CHICKEN (Fetuccine Alfredo con cama-rones y pollo)Min. 10 Persons (Mínimo 10 Personas)

a). House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como aderezo)b).Bread.(Pan)$8.50 /P

RAVIOLI FILLED WITH RICOTTA CHEESE (Ravioles rellenos de queso ricotta) Min. 10 Persons (Mínimo 10 Personas)

a).Mediterranean Salad with Dressing.(Ensalada Mediterránea con Aderezo)b).Bread.(Pan)$7.95P/P

FLORENTINE SALMON Min. 10 Persons (Mínimo 10 Personas)

a). Portion of salmon fillet on spinach and mushrooms sauce.(Porción de filete de salmón, so-bre una cama de espinacas con champiñones)b). Vegetables. (Mezcla de vegetales)c).House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como ader-ezo)d).Bread.(Pan)$9.50P/P

CHICKEN BREAST FILLED WITH SPINACH AND MUSHROOMS CHEESE SAUCE Min. 10 Parsons (Míni-mo 10 Personas) $8.50P/P

a). Chicken Breast filled of spinach and mushrooms with cheese cream.(Pechuga rellena de espinacas con champiñones bañadas con crema de quesos)b). House salad with Italian vinaigrette and Bread. (Ensalada de la Casa con una vinagreta italiana como aderezo y Pan.c). Linguini pasta with red peper sauce. (Linguni con una crema de pimiento rojo.

CHICKEN OR BEEF FAJITAS (Fajitas De pollo o res a la plancha)Min. 10 Persons (Mínimo 10 Personas)

a). Rice (Arroz)b).Beeans( Frijoles)c).Guacamoled).Chile Salsa(Pico de Gallo)e).Corn Tortilla(Tortilla de Maíz)f).Green Salad with Dressing(Ensalada verde con aderezo)$8.50 /P

MIXED FAJITAS CHICKEN, BEEF & SHRIMP (Mezcla de fajiltas de carne, fajitas de pollo y camarón a la plancha)Min. 10 Persons (Mínimo 10 Personas)

a). Rice (Arroz)b).Beans (Frijoles)c).Guacamoled).Chile SalsaPico de Gallo)e).Corn Tortilla(Tortilla de Maíz)f).Green Salad with Dressing(Ensalada verde con aderezo)$9.50P/PPORK IN PLUM SAUCE (Puerco en salsa de ciruelas)Min. 10 Persons (Mínimo 10 Personas)

a). House salad with Italian vinaigrette.(Ensalada de la Casa con una vinagreta italiana como ader-

ezo)b).Bread.(Pan)c).Mashed potato with gravy.(Pure de Papa con greavy)d). Linguini with Red bell pepper sauce.(Linguini en salsa de morron rojo)$8.50P/P

* LINGUINNI FRUTE D’MARE IN WHITE WINE SAUCE (Mezcla De mariscos en una salsa de vino blanco)Min. 10 Persons (Mínimo 10 Personas) a). House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como aderezo)b).Bread.(Pan) $9.50P/P

BRISKETMinimo 15 personasa). Corn (elote)b). Potatoe salad (ensalada de papac). Bread (pand) Charros Beans (frijoles Charros). $8.50P/P

FILETE MINONMinimo 10 personasa). Vegetables/ vegetalesb). Meshed potatoe / pure de papa c). House salad /ensalada de la casad). Bread/ pan

$11.95P/P

CHICKEN BREAST WITH ANY KIND OF SAUCES Escoger salsa para el pollo mas dos guarniciones de su elección a). Oriental /orientalb). Chipotle /chipotlec). Mushrooms /Champinones d). Mangoe). Almond/ Almendrasf). marsalla/Marsalla (Mush-rooms and Marsalla Wine with pasta)g). Al Pestoh). A la mostaza $8.50P/P

GUARNICIONES a). Vegetables Mixtos/Mix. Vegetables b). Pure de papa con gravy/Mushed potatoe with gravyc). Pure de papa con albaha-ca/Mushed potatoes with pestod). Papas al cilantro/Red small potatoes with Parslseye). Pasta a la mantequilla/But-ter Pastaf). Spaghetti con crema de champiñonesg). Zanahoria bebe/Baby car-rotsh). Arroz blanco/White ricei). Espárragos asados/Grill Sparragusj). Linguini con crema de pimiento rojoLinguini with Red Peper Sauce k). Ensalada de la casa/Hause Salad L). Arroz jardinero/Garden Rice $7.95P/P

DELICIOSA TAQUIZA MEXI-CANAMínimo 30 personas, escoger

2 guisados mas arroz, frijoles, tortillas y salsasPara 40 Personas escoger 3 guisados mas arroz, frijoles, tor-tillas y salsa.

A). Discada de resB). Asado de puercoC). Tinga de polloD). Rajas con quesoE). Ensalada de nopalitosF). MoleG). Cochinita pibilH). Deshebrada con chile verde). Albóndigas en salsa chipotle J). Chicharrón en salsa verde $8.50P/P

BOTANAS O BOCADILLOSMínimo 20 personas, Escoger 2 dif. Bocadillos y 1 opción de ensalada A, D, o EPara 31 Personas escoger 3 diferentes bocadillos y 2 en-saladas.

A). Tapas españolas con pi-miento morónB). Quiches de rajas o de polloC). Empanadas de carneD). Ensalada de atún en ho-jas de lechugaE). Rollos de jamón con queso en pasta de HojaldreF). Pepinos rellenos de atúnG). Canapés de polloH). Melón con jamón serranoI). Espárragos envueltos en jamón

ENSALADAS A). Ensalada pluma con pesto y piñónB). Salpicón de res

C). Linguini con salmón ahu-madoD). Ensalada de papaE). Ensalada de coditoF). Ensalada de pol-lo con uvas y manzana $8.50P/P

SABADO Y DOMUNGO Min. 20 ordenesDELIVERY SERVICE $25.00

Bundt Cakes: $10.00/Cake, $5.00/Medium Cake, $2.50/Mini-Cake

Chocolate ChipLemonCinnamon Pecan

Decorated Cookies: (sugar cookie)

Hand-Decorated, Custom Design

Prices range from $1.50 to $20.00

per piece depending on size and complexity of design.

Sizes include: mini (<2"), small (2" - 3"), medium (3" - 4"), large (4" - 5"), giant (>5")

Please call to discuss your particu-

lar needs.

Cookies include cel-lophane wrapping and ribbon. Add $0.25/piece for lollipop sticks and $0.25/piece for person-alization.

Gift Trays:

Personalized gift trays with decorated cook-ies on bed of colorful

shredded paper, shrink wrapped. One tray $35.00, two trays $50.00.

Packaging: Other than the decorat-ed cookies, there is an extra charge of $1.00 per item for cellophane and ribbon.

Due to the continued increase in food prices, menu items will be sub-ject to change without notice.

204 BostonEl Paso, Texas 79902

(915) 240-8665

Menu

Cookies: $8.00/DozenChocolate Chip (regular or Splenda) Peanut Butter Chocolate ChipChocolate Chip w/pecans (regular or Splenda)Oatmeal Oatmeal Raisin Brownies (coconut, walnuts, pecans, or a combination)Chocolate Chip BrowniesCaramel Filled Brownies Hello DolliesPeanut Butter ShortbreadLemon Bars

Biscotti: $10.40/Dozen

Almond, Orange, Cranberry-Pistachio

Quick Breads: $8.00/Full Loaf, $4.00/Medium Loaf, $2.00/Mini-Loaf, Muffins: $6.00/Dozen

Banana (with/without nuts)ApplePumpkinPumpkin-AppleOrange Nut RaisinLemon Walnut

Fresh food that is homemade delicious. La Mar Restaurant Bar & Lounge is the place to go for lunch or dinner. A father and son venture, they have additional restaurants in Juarez and more than 45 years of experience in serving fine food to the public. Lunch starts at 11:00 a.m. and Dinner at 4:00 p.m. There is a spa-cious room for recep-tions, parties, meetings, weddings, quincean-eras and other special celebrations that re-quire a luxurious setting. La Mar is reminiscent of something you would expect to see in Las Vegas.

With over 40 employ-ees at La Lar, all have made worthwhile con-tributions. They take pride in their tasks and the result is a restau-rant that is special in the way their food is prepared and served to customers. The sea-food is always fresh and cooked in certain ways that bring out the delicate flavors enjoyed when ding at La Mar.

Appetizers

Fish Quezadilla $4.99Shrimp Quezadillas $4.99Marinera Quezadilla $5.99Negroni (shoppped snails in oister juice, soy sauce, onion, lemon and parsly) $11.99Negroni with Shrimp & Octous $ 15.99Guacamole $5.99 Freh Oysters (1 doz) $12.99 (1/2) $6.99Rockefeller Oyster $13.99Shrimp Ceviche Tstada (3) $6.99Fish Ceviche Tostada (3) $5.99Coconut Shrimp $8.99Avocado Stuffed w/shrimp salad $6.99Boiled Shrimp $11.99

Cocktails

Shrimp s $5.99 l $9.99Oyster s 5.99 l $9.99Combination of two s$6.99 l $9.99Octopus s$6.99 l$10.99Combination w/octopus s$7.99 l$10.99La Mar (shrimp,oyster,octopus, baby clams and scallops) $ 12.99

Soups and Chowders

Fish Soup w/ fillet chunks s$4.99 l$6.99Shrimp Soup w/rice s$5.99 l$7.99La Mar Soup w/assorted shellfish s$6.99 l$8.99Clam Chowder Cup $2.25 Bowl $4.99Shrimp Chowder s$5.99 l$6.99

Chicken

La Mar crab & shrimp stuffed chicken $12.99Grilled $10.99Poblano $11.99Tampiquena $12.99

Pastas

Shrimp & Fetuccine $12.99Chicken Fetuccine $10.99Frutti di Mare w/octopus,calamari,shrimp, clams & musseels $12.99

LobsterGarlic $m/pLa Mar $m/pThermidor $m/pButtered $m/p

LA MAR SPECIALITIESCombos

Combo Popcorn breaded fish fillet and popcorn shrimp $13.99Combo Tropical fish fillet and but-tered shrimp w/almonds $13.99Combo Cordial fishfillet and garlic shrimp $13.99Combo Campirano breaded fish fil-let and california pepper stuffed w/shrimp $13.99Combo Festival breaded fish fillet w/rice and shrimp $13.99Combo Fiesta breaded fish fillet & shrimp wraped in bacon stuffed w/pepper &cheese sauce $13.99Combo Ajillo fish fillet and shrimp w/garlic mushrooms and red chile peppers $13.99Combo Diabla fish fillets and srimp with chipotle sauce (spicy) $13.99Combo Ryal breaded fillet and shrimps $13.99Tri-Combo La Mar breaded shrimps, stuffed california pepper and breaded fish fillet $14.99Fiesta de Camarones (17 shrimps)breaded shrimp,Gambas shrimps,fiesta shrimp in spicy sauce $17.99

Fish Filet

Pescatore onion,garlic and spinach on butter souce $11.99Montecarlo butter,onion,mushrooms and red pepper $11.99Vapor wrapped in aluminium foil w/a healthy variety of vegetables $11.99Vallarta fish fillet layers stuffed w cheese, onion and mild chile slices $11.99Roll Aniversario shrimp and oc-topus roll wrapped w/bacon strips and in a mushroom and sour cream souce $12.99Normandi stuffed w/shrimp and oysters on a white sauce $11.99Roll La Mar fish filletand shrimp wraped in bacon strips w/white sauce and cheese $12.99Poblano w/bell pepper and sweet corn sauce $11.99Tampiquena de Pescado w/chile strips and onions, enchilada, guaca-mole and beans $11.99Papillon w/mushrooms, shrimps, mixed vegetables and white wine, wrapped in aluminium foil $$11.99 Costeno w/parsly,celery, garlic and red pepper (spicy) $11.99

Roll Diabla fish fillet and shrimp wrapped in bacon strips w/diabla sauce $12.99Capas fish fillet stuffed w/pecans and spinach $11.99Asado marinated w/special sauce and grill onions $11.99Mexicana jalapeno, tomato and onion sauce $11.99Veracruzana tomato base sauce w/olives and capers $11.99Planca grilled $11.99Mojo de Ajo w/fried garlic in oil $11.99Mantequilla buttered $11.99Parrilla open grill $11.99

Steaks

Fillet Mignon $17.99Tampiquena Steak $16.99T-Bone $16.99Rib Eye 10 oz $14.99Rib Eye 12 oz $16.99Rib Eye 16 oz $19.99Kabob beff, tomato,onion, bacon and green pepper $15.99Sirloin 12 oz $13.99

Beverage

Soft Dinks, Domestic and Imported Beer.

Desserts by D’Flans

•Tres Leches Cake Small $9.99 Medium $18.99 Large $26.99

•Flan Napolitano Regular $16.99 Flavored (pecan, almond, coconut, cheese, peach, chocolate) $18.99

•Flan Cake (chocolate, va-nilla, marble) Small $14.99 Large $26.99

•Cheesecake $19.99

• Hawaiian Cake Small $11.99 Medium $20.99 Large $28.99

•Chocolate Tres Leches Cake Small $11.99 Medium $20.99 Large $28.99

•Pound Cake (pecan, al-mond, coconut, plain) $15.99

•2 Layer Cake (chocolate, vanilla, marble, red velvet) $19.99

•Butter Cookies, Wedding Cookies and Pastries

Available in larger sizes for parties and events.

D’Flans 5320 Doniphan Ste C

El Paso TX 79932(915) 845 3661

Chicken or Shrimp Caesar Wrap your choice of grilled chicken or shrimp, with romaine lettuce and Caesar dressing all wrapped up. 6.95

Fish Sandwich fried fish fillet on a bun, with lettuce, tomato and onion. 6.95

Chicken Sandwich grilled chicken breast on a bun, with lettuce, tomato and onion. 6.95

Hamburger with Cheese angus beef patty on a bun, with American cheese, lettuce, tomato. 6.95

Shrimp PlattersPopcorn Shrimp bite size shrimp golden fried with your choice of one side. 9.95

Blackened Shrimp bite size shrimp blackened with our special recipe, served over rice. 9.95

Shrimp Fettuccini pasta with shrimp covered in creamy Alfredo sauce. 9.95

Shrimp Étouffée shrimp over a bed of penne pasta with a creamy white sauce. 9.95

Shrimp Stir Fry bell peppers, onions, celery and a blend of spices, all stir fried for a healthy and flavorful dish, served over a bed of rice. 9.95

Fish and Chips an overseas classic straight to our shores, delicious fried fish and fries. 8.95

Blackened Haddock Icelandic Haddock fillet blackened with our special recipe, served over a bed of rice. 9.95

Fried Fish Fillets fresh fish, fried to a golden brown and served with coleslaw and your choice of side. 10.95

Crab Burger crab meat patty on a bun, with baby spinach and creamy lemon sauce. 7.95

Blackened Tuna Steak Sandwich sashimi grade Tuna Steak blackened with our special recipe on a bun, with a Green Chile strip and onion. 8.95

Po-boys your choice of fried oysters, shrimp or fish on a hoagie roll, with lettuce and tomato. 9.95

Fried Gulf Shrimp Platter (7) plump Gulf Shrimp breaded and fried to golden perfection, served with coleslaw and your choice of one side. 11.95

Fried Jumbo Shrimp Platter (6) of our premium shrimp, breaded with our house batter and fried golden brown, served with coleslaw and your choice of one side. 13.95

Broiled Shrimp Scampi (7) plump Gulf Shrimp prepared with butter and garlic, and your choice of one side. 11.95

Broiled Jumbo Shrimp (8) of our premium shrimp oven broiled with your choice of one side. 13.95

Baked Haddock Fillet Icelandic Haddock oven-baked and served with your choice of side. 10.95

Haddock Almondine Icelandic Haddock baked and topped with sliced almonds, a tasty and healthy alternative, served with your choice of side. 12.95

Served with French Fries or Onion RingsWraps & Sandwiches

Shrimp Platters

Fish Platters

Choice of Side: French Fries, Onion Rings, Mashed Potatoes, Steamed Veggies, Coleslaw, Corn on the Cob, Rice , or Baked Potato

Fried Oysters Fresh Wild caught Chesapeake oysters, battered and fried to golden brown, served with coleslaw, cocktail sauce, and choice of side. 10.95

Chipotle BBQ Oysters (9) Blue Point Oysters on the half shell, oven baked and served with our house Chipotle/BBQ Sauce. 14.95

Oysters Rockefeller (9) Blue Point Oysters on the half shell, oven baked with spinach, bacon and topped with cheese, a definitive classic. 14.95

Ensenada Style Fish Tacos (3) beer battered fish fillets on soft corn tortillas, served with salsa, cilantro mayonnaise and shredded cabbage. 8.95 Ensenada Style Shrimp Tacos (3) beer battered shrimp on soft corn tortillas, served with salsa, cilantro mayonnaise and shredded cabbage, a local favorite! 9.95Blackened Chicken Breastblackened with our special recipe, this 8oz chicken breast is sure to satisfy a healthy appetite, served over rice and your choice of side. 10.95Southwestern Haddock oven-baked Icelandic Haddock topped with Southwestern veggies and your choice of two sides. 12.45Bacon Wrapped Scallops Plump Bay Scallops wrapped in bacon and oven baked then served over rice with our house Chipotle/BBQ sauce, with your choice of side. 14.95Atlantic Salmon Steak fresh Atlantic Salmon Grilled and served over rice, topped with our creamy lemon sauce, with your choice of side. 14.95Ahi Tuna Steak Sashimi Grade Ahi Tuna Steak, grilled to perfection and served over rice, with your choice of side. 14.95Tilapia Veracruz a south of the border influenced dish, fresh Tilapia fillet oven-baked with red salsa, green chile strip and smothered with melted jack cheese, and choice of side. 10.95

Fried Sea Scallops Bay Sea Scallops lightly breaded and fried golden brown, served with coleslaw and your choice of side. 12.95

Broiled Sea Scallops Bay Sea Scallops prepared with butter and garlic, served with choice of one side. 12.95

Broiled Scallops and ShrimpBay Sea Scallops and Gulf Shrimp, prepared with butter and garlic, served with your choice of side. 13.95

Gambusa Alfredo a taste of Italy, our scrumptious shrimp and plump scallops grilled alongside roma tomatoes, sautéed in olive oil and onions all seasoned with a hint of basil, oregano, and garlic, over bed of penne pasta smothered in our own Alfredo sauce. 10.95

Fresh Catch Tampiqueña “Top of the Catch” white fish, baked with our green salsa, and topped with melted jack cheese, served with choice of side. 10.95

Fried Seafood Platter fresh Icelandic Haddock, Bay Scallops, and Jumbo Shrimp, breaded and fried to a golden brown, served with coleslaw, and choice of two sides. 16.95

Broiled Seafood Platter fresh Icelandic Haddock, Bay Scallops, and Jumbo Shrimp, broiled in our oven and served with your choice of two sides. 16.95

Shrimp Lover’s Platter Boiled, Broiled, Scampi and Fried Gulf Shrimp, with your choice of two sides. 17.95

Ribeye Steak 12 oz. USDA Choice Ribeye, grilled to order and served with your choice of two side items. 18.95

Steak & Shrimp 12 oz USDA Choice Ribeye grilled to order and Jumbo Shrimp, fried golden brown or broiled, plus choice of two sides. 24.95

Oysters & Scallops

Galley Specialties

Choice of Side: French Fries, Onion Rings, Mashed Potatoes, Steamed Veggies, Coleslaw, Corn on the Cob, Rice , or Baked Potato

Mac and Cheese Kids everywhere love this plate. 4.95Chicken Strips chicken breast breaded and golden fried. 4.95

Bacon .50¢ Salsa .50¢ Cheese .50¢ Avocado .75¢ Green Chile Strip .75¢

Iced Tea 2.15

Raspberry Tea 2.25

Coffee 1.95

Hot Tea 1.95

French FriesOnion RingsMashed Potatoes

Fish Sticks fresh cod, breaded with our house batter. 5.95Popcorn Shrimp fried bite size shrimp. 5.95

Chiles Toreados .75¢ (3) Jumbo Shrimp 5.95 (5) Gulf Shrimp 6.95 (6) Scallops 6.95

Lemonade 2.25

Soft Drinks 2.25

Bottled Water 1.95

RiceBaked Potato

Steamed VeggiesColeslawCorn on the Cob

Polliwogs (Kids Menu)

During Season

Add-Ons

Beverages

Choice Of Sides

Includes drink and choice of French Fries or Onion Rings.

Add a cup of Soup or House Salad to any entrée for .99¢Bread available upon request.

Add any extra sides for 2.95

Beer, Wine and Now offering Spirits! Please ask your server for details

Gratuity of 15% will be added on tables of six or more guests.Warning: There is a risk associated with consuming raw oysters or any raw animal protein. If you have a

chronic illness of the liver, stomach, blood or have immune disorders, you are at a greater risk of serious illness or even death from raw oysters & should eat oysters fully cooked. If unsure of your risk, consult a physician.

Lobster Tails Market Price Crab Legs Market Price