May 2, 2012
rum 1 teaspoon cinnamon 2 packages (11.6 ounces each) empanada dough disks 2 tablespoons Mazola® Corn Oil
-Melt butter in a large skillet over medium heat. Add bananas, rum and cinnamon. Cook and stir occa- sionally for 15 minutes.
-Separate each empanada disk and
-Heat griddle or large skillet over medium-high heat, or place oven rack in upper third of oven and preheat broiler to 400F.
-Combine roasted pepper strips, cheese, chicken, cilantro and onion salt in a small bowl.
-Evenly divide the filling and spread over one half of each tor- tilla. Fold remaining half over to form a semi-circle.
-Lightly brush both sides of quesa- dillas with corn oil.
-Heat quesadillas for 1 to 2 minutes per side or until lightly browned and cheese is melted. (For broiler method, place quesadillas on a baking sheet and broil for 1 to 2 minutes per side or until lightly browned and cheese is melted.) -Cut quesadillas into wedges and serve with salsa and sour cream, if desired.
Who doesn’t love a fiesta? Americans love to eat tacos, car-
nitas, tortilla chips and other tra- ditional Mexican dishes. However, many also worry about how healthy these dishes can be. What they don’t realize is if recipes are prepared with fresh items and cooked with corn oil, they can actually be adding benefits to their diet.
According to USDA data, corn oil, such as Mazola® Corn Oil, contains more cholesterol-block- ing plant sterols than any other cooking oil - four times as many as olive oil. It also contains 40 per- cent more than canola oil. This will help the healthfulness of every- one’s fiestas.
Setting a Healthier Table: Whether it’s for a fiesta with friends, or a weeknight dinner, it’s possible to set a healthier table by using Mazola® Corn Oil, so Mazola® has partnered with WomenHeart, the nation’s only patient-centered organization serv- ing the 42 million women living with or who are at risk for heart disease, to encourage people to pledge to set a healthier table when they cook.
For healthy fiesta recipes, visit www.mazola.com
Bananas Empanadas Yield: 12 empanadas
2 tablespoons butter or margarine 4 ripe bananas, sliced 2 tablespoons (1 ounce) spiced
Tips: Filling can be refrigerated up to 2 days ahead. For convenience, use shredded rotisserie chicken.
Fiesta Black Bean, Corn and Pepper Salad Yield: 18 servings
place on an oiled baking sheet. -To assemble, place some filling mix- ture on half of the round disk, leav- ing a small border around the edge. Fold other half of pastry over fill- ing, pressing edges to seal. Lightly brush each empanada with oil. -Bake in preheated 400F oven for 20 minutes, until pastry is golden.
Roasted Poblano Chicken Quesadillas
Cook Time: 10 to 15 minutes Yield: 6 servings
2 medium poblano peppers 2 cups (8 ounces) shredded Mexican cheese blend 1 cup cooked, shredded chicken 1/4 cup chopped fresh cilantro 1 teaspoon onion salt 6 8 to 10-inch flour tortillas 2 tablespoons Mazola® Corn Oil
-Roast peppers under the broiler, over a gas flame or on grill. Heat for 5 to 7 minutes per side or until surface skin on the peppers is blistered and charred. Using tongs, transfer peppers to a paper bag or a covered bowl and set aside until cool enough to handle.
-Rinse peppers under running water to remove stem, seeds, pith and all charred material. Pat dry and cut into 1-inch strips.
2 teaspoons minced fresh garlic 1/2 cup diced red onion 2 tablespoons Mazola® Corn Oil 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon salt 1 cup diced red pepper 1 cup diced zucchini 2 cans reduced sodium black beans (15 ounces each), drained and rinsed 2 cups frozen corn 1/2 cup salsa 1 tablespoon lime juice 1-1/2 tablespoons cilantro, finely minced 3/4 cup queso fresco cheese
Sauté garlic and onion in corn oil over medium heat in a large skil- let until slightly softened. Add cumin, chili powder, salt, peppers and zucchini; continue to cook and stir for 2 minutes. Add black beans and corn and continue cooking to heat through, about 3 to 5 minutes. Remove from heat and stir in salsa. -Transfer to serving dish; squeeze 2 lime wedges over mixture and stir. Garnish with remaining lime and cilantro. Serve warm or chilled.
Sponsored by: Mazola
1st Annual “Zoë Cancer Fund”
Benefit and Bike Run
Zoë was born 10/22/11 and was diagnosed with a Malignant Rhaboid Tumor. Zoë passed away
peacefully on 4/1/12. See her story on
Please join us: June 2, 2012
Singletary Rod and Gun Club Sutton, MA
10:00 AM Sign up for Bike Run 11:00 AM Bike Run Leaves
Followed by Roast Beef dinner, music, raffle and prizes.
Donations $20 per person – Other donations welcomed.
Bike run is to benefit the
“Zoë Cancer Fund”. This is an established Trust Fund that will be used toward the treatment of this highly aggressive pediatric cancer.
For more information, please contact:
Tammy Jones – 774-200-4794 or Donna Facteau – 774-289-1461
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