36


Smart Shopper


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


www.SmartShopperAd.com


-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


teamzoecancersucks.com


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


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56