Mi abuela

©2008AetnaInc. 00.00.905.0A(8/08)
Recetas de mi Abuela
My Grandmother’s Recipes
AETNA HISPANIC CALENDAR 2008 & 2009
cocinar
cook
amorlove
familia
tastesaborear
PARAORDENARCALENDARIOS:
Loscalendariosestánalaventapor$4cadauno.Eldinero
recaudadodelaventadeloscalendariosserádestinado
alaFundaciónDiversityInc.
Sideseauncalendario,porfavorenvíeuncheque,
pagaderoaAetna,a:
AetnaHispanicCalendar
CorporateCommunications,RW3H
151FarmingtonAvenue
Hartford,CT06156-3213
Teléfono:860-273-0509
Fax:860-273-6675
TOORDERCALENDARS:
Additionalcalendarsareavailablefor
$4each.Proceedsfromcalendarsales
willbenefittheDiversityIncFoundation.
Toorder,pleasesendacheck,
payabletoAetna,to:
AetnaHispanicCalendar
CorporateCommunications,RW3H
151FarmingtonAvenue
Hartford,CT06156-3213
Phone:860-273-0509
Fax:860-273-6675
SPECIALTHANKS:
AetnaHispanicEmployeeResourceGroup
RaymondArroyo
MartinCastro
MiguelCenteno
FlorentinoColon
JaneCondron
LisetteCrespo-Ortiz
SharonDalton
HannahDee
DeniseEarlington
MarildaLaraGándara
NohemiLopez
JoseMunoz
FedericoPreuss
TomStecko
RachelVorobyev
DawnWilliams
CREDITS
Producedby
AetnaInc.
ProjectManager
PeggyGarrity
ProjectAssistants
MyrnaBlum
SharonValechko
CreativeDevelopment
PitaCommunicationsLLC
RockyHill,Connecticut
CreativeDirector
LisaSantoro
Writer
EmilyCretella
Designers
LisaSantoro
MeghanGrady
Photography
AlanGrant
DigitalCreationsLLC
Printer
AlliedPrintingServices,Inc.
Manchester,Connecticut
Hisp_Calendar_Allied:Hisp_Calendar 9/25/08 8:56 AM Page 1

Sylvia Klinger
En celebracion de la comida,
recetas familiares y tradiciones;
para mantener la vitalidad de
las culturas hispanas.
Celebrating food, family recipes and
traditions; keeping Hispanic cultures vibrant.
Tradiciones con un Toque Saludable
Traditions with a Twist
Rita Moreno
As a registered dietitian, I know how important it
is to make healthful nutrition a part of everyday life.
As a Hispanic American, I also know that some of
my fondest memories are of baking bread with
my grandmother and cooking with my family on
holidays. So I have made it my goal to help put
a healthful twist on traditional Latino cuisine.
All foods can fit into a healthful lifestyle. The key is
balance. We can still eat the traditional foods we love,
but we can make simple modifications that will make a
big impact on our health and the health of our families.
Instead of using 1/2 cup of oil to fry tortillas, cook
them with salsa. The true flavors come from the
vegetables, the chiles, the garlic … not the oil.
Throughout this calendar, I provide tips on how to
make our favorite recipes more healthful. It doesn’t
take much – and trust me, the flavors will still be
there! By making small changes in your diet, you’ll
see amazing changes in your mind and body. Plus,
you’ll keep your family traditions alive for healthy
generations to come.
Como dietista acreditada, soy consciente de la
importancia que tiene la nutrición saludable como
parte de nuestra vida diaria. Como hispanoamericana,
también sé que algunos de mis recuerdos más
agradables provienen de cuando horneaba pan con
mi abuela y cocinaba con mi familia en los días
festivos. Por eso, mi meta es ayudar a darle un
toque saludable a la cocina latina tradicional.
Todos los alimentos pueden ser parte de un estilo
de vida saludable. La clave es el equilibrio. Podemos
seguir comiendo los alimentos que nos encantan,
pero debemos hacer modificaciones sencillas que
producirán un cambio drástico y positivo en nuestra
salud y la salud de nuestras familias. En lugar de
usar 1/2 taza de aceite para freír tortillas, cocínelas
con salsa. Los verdaderos sabores provienen de los
vegetales, de los chiles, del ajo... no del aceite.
En todo este calendario, les doy consejos para que
nuestras recetas favoritas sean más saludables. No
hace falta mucho, y confíe en mí, ¡seguirá degustando
los sabores! Al hacer pequeños cambios en su
alimentación diaria, usted verá cambios asombrosos
en la mente y el cuerpo. Además, mantendrá sus
tradiciones familiares vivas, para que las generaciones
venideras sean más saludables.
– Sylvia Meléndez-Klinger, M.S., R.D.,
L.D.N., Founder of Hispanic Food
Communications, Inc.
La Cocina y la Cultura:
Un Mensaje de Rita Moreno
He tenido una vida encantadora…
Pero cuando recuerdo mi infancia, pienso en las numerosas luchas y obstáculos que debí superar. Fue
un largo camino el que me tocó recorrer, desde aquella pequeña aldea en Puerto Rico hasta la vida
que ahora disfruto.
Apenas tenía 5 años cuando, con mi madre, emigramos desde Puerto Rico. Fueron momentos difíciles:
éramos pobres y vivíamos en un pequeño apartamento en la ciudad de Nueva York. Al no hablar inglés,
los primeros años de escuela fueron una pesadilla, ya que los otros niños se burlaban de mí y de mi
acento. Pero para mitigar el sufrimiento me refugié en la actuación y comencé a actuar en frente de
mis amigos y familiares, quienes me apoyaron y me dieron felicidad.
Como demostré ser talentosa desde muy pequeña, mi madre trabajó muy duro para que yo pudiese
tomar clases de danza... hasta que fui descubierta por un cazatalentos de Hollywood. Gracias al
director de MGM Studios, firmé un contrato para trabajar, y desde entonces he actuado en alrededor
de 50 películas.
Además, he tenido la suerte de recibir todos los prestigiosos premios del mundo del espectáculo. Hace
poco, en una ceremonia en la Casa Blanca, recibí la Medalla Presidencial de la Libertad por mis años
de servicio comunitario, el honor civil más alto que este país otorga a un ciudadano.
Pero todo esto no es lo que define mi existencia. Mi familia y mis amistades son mis prioridades: ellos
enriquecen mi vida y le dan verdadero sentido. Leonard, mi esposo desde hace 43 años, y yo sentimos
un amor incondicional por nuestra pequeña familia, que llena nuestros corazones con alegría y
felicidad absoluta.
Me encanta cocinar, y la cocina es el lugar destacado de nuestra casa. Un placer especial se genera
cuando preparas una cena para los amigos, reunidos en la cocina a charlar y a disfrutar de los aromas
de las diferentes preparaciones, que frecuentemente reflejan mi patrimonio caribeño.
Yo preparo mis comidas con cuidado y criterio ya que soy consciente del terrible aumento de la diabetes
en las comunidades hispana y afroamericana, así como de los problemas de obesidad en nuestra población.
Orgullosa de mi ascendencia y tradiciones hispanas, decidí participar en el Calendario Hispano de Aetna.
Espero que les sirva para recordar las fechas importantes de sus vidas y que les ayude a reafirmar el
orgullo de llevar consigo el patrimonio hispano.
– Rita Moreno, nacida en Humacao, Puerto Rico, es una premiada actriz y artista
hispanoamericana que ha disfrutado de una próspera carrera durante más
de seis décadas.
Cooking and Culture:
A Note from Rita Moreno
I have led a charmed life.
When I think back on my early childhood, I reflect on the many struggles and obstacles that I encountered
on that very long road that took me from a small village in Puerto Rico to the life I now enjoy.
My mother and I emigrated from Puerto Rico when I was 5 years old. Those early years were difficult.
We were very poor and lived in a small apartment in New York City. Since I spoke no English, the early
school years were a nightmare. Other children made fun of me and my accent. I found my happiness
in performing for friends and relatives.
Because I showed early talent, my mother worked very hard so I could be given dance lessons. I was
discovered by a Hollywood talent scout and was signed by the head of MGM Studios to a Hollywood
contract. I made some 50 films over the past 50 years.
I was fortunate enough to have been awarded all the prestigious show business awards. Recently, at a
White House ceremony, I was given the Presidential Medal of Freedom for my years of community service.
It is the highest civilian award that this country bestows on a citizen.
But all of this is not what defines my existence. My priorities are my family and the friends that enrich
my life, and give real meaning to why I am here. Leonard, my husband of 43 years, and I are filled with
unconditional love for our small family. They flood our hearts and souls with true joy and bliss.
I love to cook, and the kitchen is the focal part of our house. Cooking represents the warm pleasure that
involves the preparation of dinners for friends who congregate in the kitchen to talk and enjoy the aromas
of dinner in progress, which frequently reflect my Caribbean heritage.
Since I am mindful of the terrible increase of diabetes in the Hispanic and African American communities,
as well as the problems of obesity in our population, I utilize care and good judgment in preparing our food.
Because I am proud of my Hispanic background and tradition, I decided to become involved with the
Aetna Hispanic Calendar. It is my hope that you will use the calendar to bring back memories of important
dates in your life and serve as a proud reminder of your Hispanic heritage.
– Rita Moreno, born in Humacao,
Puerto Rico, is an award-winning
Hispanic-American actress and
performer who has enjoyed
a thriving career for more
than six decades.

1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30
Dom/Sun Lun/Mon Mart/Tue Miérc/Wed Juev/Thu Vier/Fri Sáb/Sat
Labor Day
(U.S. and Puerto Rico)
Mexico Presidential
State of the Union Address
Brazil Independence Day
Independence Day
(Costa Rica, El Salvador,
Guatemala, Honduras
and Nicaragua)
Mexico Independence Day Chile Independence Day
Belize Independence Day
septiembre/September 2008
sustancioso
“Este plato maravilloso y sabroso me trae recuerdos
de mi niñez. Éramos pobres, pero siempre comíamos
bien. Recuerdo cómo mamá lo preparaba y me llamaba
para que la ayude a cortar las aceitunas. ¡Toda la casa
se impregnaba de magníficos aromas! La receta rinde
seis porciones, pero en aquellos tiempos, hacíamos
todo lo posible para que rindiera aún más, ya que
agregábamos más arroz, habichuelas y plátanos. Es un
plato muy colorido, aromático y exótico, ¡basta con
pensar en la combinación del sabor a ajo con el de
los ingredientes dulces y salados! Es un plato ideal
para cuando hay visitas, e incluso queda mucho
más rico si se prepara uno o dos días antes y
se refrigera”.
“This wonderful, flavorful dish brings back memories
of my childhood. We were poor, but we always ate
well. I remember my Mama preparing it and recruiting
me to slice the olives. The entire house was resonant
with gorgeous smells! I indicate that the recipe serves
six – but in those days, we would stretch the dish
by utilizing more rice, beans and plantains. It’s a
colorful, aromatic and exotic dish – just think of
the combination of sweet, salty and garlicky! It’s a
great company dish that only improves if you make
it one or two days before and refrigerate.”
– Rita Moreno, Singer, dancer and
multiple award-winning actress
INGREDIENTS:
1/4 cup annatto oil
1 large onion, finely chopped
1 large green bell pepper,
seeded and finely chopped
2 cloves garlic, finely chopped
1 fresh hot red or green pepper,
seeded and chopped
2 lbs. ground round streak
(or 1 lb. ground sirloin,
1 lb. ground pork loin)
2 large tomatoes, peeled and
chopped, about 2 cups
1/2 tsp. ground cumin
Pinch salt (careful – the olives
and capers fulfill salt needs)
Fresh ground black pepper
1/2 cup seedless raisins
1/4 cup pimiento-stuffed
green olives, sliced
1 tbsp. capers
1/2 tbsp. fresh cilantro
Picadillo
A Hearty Meat Dish
DIRECTIONS:
Heat the annatto oil in a large frying pan; and cook the onion, bell pepper,
garlic and hot pepper until the onion is tender but not brown. Add the meat and
cook, stirring and breaking it up until it has lost its color. Add the tomatoes,
cumin, and salt and pepper to taste. Add the raisins, mix thoroughly, and simmer
gently, uncovered, until cooked (about 20 minutes). Add the olives and capers
and cook for a few minutes longer. Serve with plain boiled white rice, black beans
and fried sweet plantains. Serves 6.
INGREDIENTES:
1/4 taza de aceite de achiote
1 cebolla grande, finamente picada
1 pimiento verde grande, sin semillas
y finamente picado
2 dientes de ajo, finamente picados
1 ají picante fresco, rojo o verde,
sin semillas y picado
2 lbs. de carne molida, bistec redondo
(ó 1 lb. de solomillo molido con
1 lb. de lomo de cerdo molido)
2 tomates grandes, pelados y
picados, alrededor de 2 tazas
1/2 cdta. de comino molido
Una pizca de sal (cuidado: las
aceitunas y las alcaparras
completan la sal necesaria)
Pimienta negra fresca molida
1/2 taza de pasas de uva sin semilla
1/4 taza de aceitunas verdes
rellenas con pimiento y picadas
1 cda. de alcaparras
1/2 cdta. cilantro fresco
INSTRUCCIONES:
Caliente el aceite de achiote en una sartén grande; y cocine la cebolla, el pimiento,
el ajo y el ají hasta que la cebolla quede tierna, pero no dorada. Agregue la
carne y cocínela, siga mezclando y separándola hasta que pierda su color.
Agregue los tomates, el comino, y la sal y la pimienta a gusto. Agregue las
pasas, mezcle completamente, y cocine a fuego lento suavemente, sin tapar,
hasta que quede cocido (alrededor de 20 minutos). Añada las aceitunas y las
alcaparras y cocine unos cuantos minutos más. Sirva la preparación con arroz
blanco hervido, habichuelas negras y plátanos dulces fritos. Rinde 6 porciones.
hearty
Left to right: Dr. Leonard Gordon;
daughter Fernanda; and Ms. Moreno
Mes Nacional de la Hispanidad
National Hispanic Heritage Month
September 15–October 15
Consejo Saludable
de Sylvia
Haga la prueba de usar
solamente de una a dos
cucharadas de aceite de
achiote. Elimine la sal; hay
bastante condimento
natural en esta receta.
Sylvia’s Healthful Tip
Try using only 1-2 tablespoons of
annatto oil. Skip the salt; there
are plenty of natural seasonings
in this recipe.
AETNA HISPANIC CALENDAR
www.aetnahispaniccalendar.com

Consejo Saludable
de Sylvia
Elimine la tocineta y añada más
ajo, chile jalapeño y cebolla,
si desea más sabor. Recuerde
probar el plato antes de
añadirle sal. Sírvalo con
queso bajo en grasa.
Skip the salt pork and increase
the garlic, jalapeno and onion, if
you need more flavor. Remember
to taste the dish before salting.
Serve with low-fat cheese.
INGREDIENTES:
1 taza de lentejas,
limpiadas y enjuagadas
1 pequeña cacerola de
agua hirviente
1 tomate picado
1/2 cebolla grande, cortada en
cubos
1 chile jalapeño (opcional)
2 dientes de ajo, pisados
2 pequeños cuadritos de tocineta o
sustituto de sal a gusto
INSTRUCCIONES:
Caliente el agua hasta que rompa el hervor. Agregue las lentejas limpias y
enjuagadas. Cocine a fuego lento. Agregue la tocineta, el tomate, la cebolla,
el chile jalapeño y el ajo. Las lentejas están cocidas cuando están blandas, no
pastosas.
Sírvalas con rebanadas de queso de cabra u otro queso mexicano, una
rebanada de tomate fresco con pimienta y sal, y tortillas de maíz.
INGREDIENTS:
1 cup of lentils, cleaned and rinsed
1 small saucepan of boiling water
1 tomato, diced
1/2 large onion, diced
1 jalapeno (if desired)
2 cloves garlic, mashed
2 small blocks (cuadritos) of
salt pork or salt substitute to taste
DIRECTIONS:
Bring the water to a boil on top of the stove. Add the cleaned and rinsed
lentils. Reduce the heat to simmer. Add the salt pork, tomato, onion, jalapeno
and garlic. Lentils are done when they are soft, not mushy.
Serve with slices of goat cheese or other Mexican cheese, a slice of fresh
tomato with pepper and salt, and corn tortillas.
1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31
octubre/October 2008
National Day (Spain) Columbus Day Observed
Las Lentejas de Mami
My Mother’s Lentils
“Uno de los recuerdos que tengo más presente es el
aroma del café y de las frescas tortillas de maíz mientras
se cocinaban a leña en el patio de la casa de mi abuela
en Nogales, Sonora, México. Mi abuela tenía un
espíritu fuerte e indomable; y mi abuelo era un
fabuloso narrador de cuentos que murió a la avanzada
edad de 99 años. Si faltaran nuestras tradiciones y
recetas, perderíamos nuestras raíces, ese fundamento
que constituye una parte tan importante de nuestras
vidas como hispanos. Cada vez que preparamos una
receta tradicional nos trae recuerdos, algunos alegres y
otros tristes, pero que de alguna manera nos han
ayudado a convertirnos en lo que somos”.
“One of my fondest memories is smelling the coffee
and the fresh tortillas de maiz being made on the
wood-burning stove on the patio of my grandmother’s
house in Nogales, Sonora, Mexico. My grandmother
was a strong, indomitable spirit; and my grandfather
was a wonderful storyteller who died at the ripe age
of 99. Without our traditions and recipes, we would
lose the foundation that is such an important part of
our lives as Hispanics. Whenever a traditional recipe
is made, it brings back memories, some happy and
some sad, that have helped shape who we are.”
– Brenda Lee Huerta, Community/
Governmental Relations Director,
Univision Radio
nutritivo
nourishing
Brenda Lee Huerta and her Mami,
Juanita Navarro Esquibel

INGREDIENTS:
1-1/2 lbs. pork meat (pork chops/loin)
cut into bite-size pieces
1-2 tbsp. olive oil
4-6 zucchini, yellow squash,
marrow squash or other summer
squash, sliced in half-moon shape
1 small onion, diced
4-6 Roma tomatoes, cut in chunks
1-1/2 cups corn, fresh or frozen
1 small banana pepper
1/3-1/4 cup cilantro
Salt to taste
DIRECTIONS:
Heat olive oil in large saucepan and brown pork meat. Remove pork meat and
add all ingredients to saucepan. Place pork meat on top. Cover saucepan and
cook over low to medium heat until vegetables are soft (about 20-30 minutes).
Add salt to taste. Add 1/3-1/4 cup cilantro before serving.
INGREDIENTES:
1-1/2 lbs. de carne de cerdo
(chuletas/lomo) cortada en
pedazos del tamaño de un bocado
1-2 cdas. de aceite de oliva
4-6 calabacitas, calabaza amarilla,
calabaza verde u otra calabaza de
verano, rebanada en forma
de media luna
1 cebolla pequeña,
cortada en cubos
4-6 tomates tipo roma,
cortados en trozos
1-1/2 tazas de maíz,
fresco o congelado
1 pimiento plátano pequeño
1/3-1/4 taza de cilantro
Sal, a gusto
INSTRUCCIONES:
Caliente el aceite de oliva en una cacerola grande y dore la carne de cerdo.
Retire la carne y agregue todos los ingredientes en la cacerola. Vuelva a
colocar la carne encima de la preparación. Tape la cacerola y cocine a fuego
entre bajo y mediano hasta que se suavicen los vegetales (alrededor de 20-30
minutos). Añada sal a gusto y 1/3-1/4 taza de cilantro antes de servirlo.
1
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23/ 24 25 26 27 28 29
30
noviembre/November 2008
All Saints Day
Day of the Dead (Mexico)
All Souls Day Election Day
Veterans’ Day
Discovery of Puerto Rico
Thanksgiving Day
Panama Independence Day
healthful
sano
Calabacitas con
Carne de Cerdo
Squash with Pork Meat
“Durante mi niñez, la preparación de las comidas era
una actividad de la que se ocupaban las mujeres de la
casa: mi madre, las abuelas y las tías. Ya fuera haciendo
tamales, envasando tomates, preparándose para los
días festivos o simplemente llevando a cabo la rutina
de preparar las comidas diarias, estos eran y continúan
siendo momentos importantes para entrelazar los
vínculos afectivos. Compartían relatos de la niñez y
hablaban de sus experiencias al hacerse adultas, entre
otras cosas. ¡Aprendí tanto! La comida todavía es algo
que reúne a mi familia. Las tradiciones y las recetas son
catalizadores para compartir buenos recuerdos”.
“Growing up, preparing food was an activity that
involved the women in the house – my mother,
grandmothers and aunts. Whether it was making
tamales, canning tomatoes, preparing for the holidays
or simply daily meals, it was an important time for
bonding. They would share childhood stories and
talk about what it was like growing up, among other
things. I learned so much! Food is still something
that brings my family together. Traditions and recipes
are a catalyst for the sharing of good memories.”
– Antonia M. Villarruel, Ph.D., R.N., F.A.A.N.,
Professor and Associate Dean for Research
and Scholarship, The University of Michigan
School of Nursing
Antonia Villicaña Salameh and Kaled Salameh,
the grandparents of Antonia M. Villarruel
Consejo Saludable
de Sylvia
Use lomo de cerdo, que es más
bajo en grasa, grasa saturada
y colesterol. Elimine la sal, y
agregue más cantidad de
cebolla y pimientos para que
el plato resulte más sabroso.
Use pork loin, which is lower
in fat, saturated fat and
cholesterol. Skip the salt, and
add more onions and peppers
for more flavor.

INGREDIENTES:
1/2 taza de azúcar blanca
4 yemas de huevo
1 cdta. de vainilla
1 lata de 8 onzas de leche condensada
1 lata de 8 onzas de leche evaporada
INSTRUCCIONES:
Precaliente el horno a 350° F. Derrita el azúcar – asegúrese de revolver
constantemente – y úsela para cubrir el fondo del molde para flan. Tan
pronto como se derrita el azúcar, retire el molde y deje que se enfríe, de
este modo evita el sabor amargo de azúcar quemada. En un tazón, bata
las yemas de huevo, las 2 tazas de leche y la vainilla. Después de mezclar
bien los ingredientes, viértalos en el molde cubierto de azúcar. Coloque
el molde dentro de una cazuela más grande llena de agua que llegue hasta
la mitad del molde. Esto es lo que llamamos “baño de María”. Hornéelo
aproximadamente por una hora. Mi abuela Marusa me enseñó que para
saber si el flan ya está cocido, debemos insertar un palillo en el centro y,
al sacarlo, debe estar seco.
diciembre/December 2008
1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31
Christmas Posadas begin
Christmas Eve Christmas
New Year’s Eve
Consejo Saludable
de Sylvia
Use leche condensada baja
en grasa y leche evaporada
descremada.
Use low-fat condensed milk
and skim evaporated milk.
“La Navidad es mi tradición familiar favorita. En
la cultura latina, es tiempo de reunirse; de recibir
a aquellos que llegan desde lejos para disfrutar la
Nochebuena, como llamamos la cena de Víspera de
Navidad. Es la ocasión perfecta para llevar a cabo
esas largas charlas, para ponernos al día con las
noticias de primos y tíos, es también la oportunidad
de conocer a los nuevos retoños familiares, y el placer
de conversar con los mayores”.
“Navidad (Christmas) is my favorite family tradition.
In the Latino culture, it is a time when everyone gets
together, coming from afar to enjoy Noche Buena,
our term for Christmas Eve Dinner. The tree, the
lights, the good food such as flan, catching up with
cousins and aunts and uncles, getting to know the
next generation, and savoring the conversations with
the seniors.”
– Marilda Lara Gándara
President, Aetna Foundation, Inc.
El Flan de Leche de la Abuela
My Grandmother’s Caramel Custard
dulce
sweet
Marilda Lara Gándara
and Hilda L. Gándara
INGREDIENTS:
1/2 cup white sugar
4 egg yolks
1 tsp. vanilla
1 8-oz. can of condensed milk
1 8-oz. can of evaporated milk
DIRECTIONS:
Preheat the oven to 350º F. Melt the sugar – be sure to stir it constantly –
and use it to coat the flan mold bottom. Set it aside to cool as soon as the
sugar melts to avoid the bitter taste of burnt sugar. In a bowl, beat the egg
yolks, 2 cups of milk and vanilla. After the ingredients are well stirred, add
to the sugar-covered mold. Place the mold in a larger pan filled with water to
the mold’s half mark. We call this “Baño de Maria” or “Mary’s Bath.” Bake in
oven for approximately 1 hour. My grandmother, Abuela Marusa, taught me
that if a toothpick inserted at the center comes out dry, the flan is done.

enero/January 2009
1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30 31
New Year’s Day
Liberation Day (Cuba)
Three Kings Day
Rev. Dr. Martin Luther King, Jr.
Birthday Observed (U.S.)
Inauguration Day (U.S.)
INGREDIENTES:
3 tazas de maíz dulce fresco
1/2 cebolla, rebanada
1 cda. de salsa de chipotle
2 cdas. de aceite de oliva
2 tazas de caldo de pollo
1 cdta. de comino
Sal y pimienta a gusto
INSTRUCCIONES:
Sofría la cebolla con 2 cucharaditas
de aceite de oliva en una cacerola
mediana hasta que quede translúcida,
de 2-5 minutos aproximadamente.
Agregue el maíz, el chile y el caldo
de pollo. Caliente la preparación a
fuego lento, y cocínela de 15-20
minutos. Colóquela en la licuadora
y hágala puré hasta que quede sin
grumos. Cuele la mezcla en una
coladera fina, y sazone a gusto con
sal y pimienta. Rinde 4 porciones.
Sopa de Elote
Sweet Corn Soup
Sylvia Dice: “Comienza un año nuevo, y muchos de nosotros estamos
proponiéndonos perder nuestras libras acumuladas durante las fiestas de fin de
año. A todos nos atrae la idea de una solución rápida, pero según la Asociación
Dietética Americana, las dietas “de moda” de alimentos específicos no enseñan
los hábitos de alimentación balanceada necesarios para el control de peso y
que duren toda la vida1
. Además, frecuentemente, carecemos de los nutrientes
esenciales que el cuerpo necesita. En lugar de hacer dieta, haga cambios en su
estilo de vida, como hacer ejercicio diariamente, tomar más líquido, y comer
más frutas y vegetales. ¡Estos son hábitos que pueden durar toda la vida!”
Sylvia Says: “It’s a new year, and many of us are making resolutions to lose our extra holiday pounds. We all love the
idea of a quick fix, but according to the American Dietetic Association, food-specific ‘fad’ diets do not teach the bal-
anced eating habits necessary for a lifetime of weight management.1
Plus, you often miss the vital nutrients your body
needs. Instead of dieting, make lifestyle changes such as exercising daily, drinking more liquids, and eating more fruits
and vegetables. These are healthful habits that can last a lifetime!”
1
http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/media_10815_ENU_HTML.htm
“¡Deje de
Hacer Dieta!”
“Stop Dieting!”INGREDIENTS:
3 cups of sweet fresh corn
1/2 onion, cut into slices
1 tbsp. chipotle sauce
2 tbsp. olive oil
2 cups chicken broth
1 tsp. cumin
Salt and pepper to taste
DIRECTIONS:
Sauté the onion with 2 tablespoons
olive oil in a medium saucepan until
translucent, about 2-5 minutes. Add
the corn, chile and chicken broth.
Bring to a simmer, and cook for
15-20 minutes. Place the corn mix-
ture in the blender and puree until
smooth. Strain through a fine-mesh
sieve, and season to taste with salt
and pepper. Serves 4.
¿Sabía usted?
En un día festivo especial,
muchos estadounidenses
consumen un promedio
de 8,220 calorías y 418
gramos de grasa. ¡Eso es
el doble o triple de la
cantidad recomendada
para un adulto!
Did You Know?
On a special holiday,
many Americans eat an
average of 8,220 calories
and 418 grams of fat.
That’s two to three times
the recommended intake
for an adult!

febrero/February 2009
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
Mexican Constitution Day
Presidents’ Day
Ash Wednesday Dominican Republic
Independence Day
“Las familias se dan cuenta de que las actividades
que ayudan a ganar la lealtad de los hijos compiten
con aquellas actividades como la música, el cine y
los medios de comunicación. Cuando los padres
comparten con sus hijos el tiempo y las tradiciones de
una manera significativa, esas semillas dan excelentes
frutos. Forjar las tradiciones familiares infunde en los
hijos la capacidad de proponerse metas, encontrar un
significado a las cosas y desarrollar un sentimiento de
pertenencia que hace que sus corazones se vuelquen al
hogar y nos garantiza su lealtad”.
“Families are under heavy competition from music,
movies and media for the loyalty of their children.
When parents invest in their kids in a meaningful
way through sharing time and traditions, those seeds
bring great fruit. Building family traditions provides
children purpose, meaning and a sense of belonging
that turns their hearts toward home and secures
their loyalty.”
– Richard R. Ramos, CEO, President and
cofounder of the Latino Coalition for
Faith & Community Initiatives
crunchy
crujiente
Churros Fried Pastry Strips
From left to right: Stella Ramos (sister),
Richard Ramos, Mary Ramos (mom), Donna Ramos (sister),
Tony Ramos (brother), Yvonne Ramos (sister)
www.aetna.com/diversity/aahcalendar/2009/index.html
Consejo Saludable
de Sylvia
Haga la prueba de hornear los
churros en vez de freírlos. Y si
tiene que comer un churro frito
de vez en cuando, ¡limítese a
comer solamente uno!
Try baking the churros instead of
frying them. And if you must eat
a fried churro once in a while,
limit yourself to one!
INGREDIENTES:
Aceite vegetal o de oliva
1 taza de agua
1/2 taza de margarina o mantequilla
1/4 taza de azúcar
1 taza de harina común
3 huevos
1/4 cdta. de sal
1/4 cdta. de canela molida (opcional)
INSTRUCCIONES:
Caliente el aceite en una cacerola de 1-1/2 pulgada a 350° F. Al mismo tiempo,
empiece a hacer la masa de churro. Para ello, caliente el agua, la margarina y la
sal hasta que hierva en una cacerola de 3 cuartos. Agregue la harina y mezcle
rápidamente a fuego lento hasta formar una bola (alrededor de 1 minuto). Retire
la cacerola del fuego. Bata los 3 huevos en un tazón aparte hasta que tengan una
textura cremosa y añádalos a la cacerola al tiempo que revuelve la preparación.
Coloque la mezcla con cuchara en un tubo para decorar pasteles con una
punta en forma de estrella grande. Presione y forme tiras de 4 pulgadas en el
aceite caliente. Fría 3 ó 4 tiras a la vez hasta que queden doradas, asegúrese
de girarlas una vez, alrededor de 2 minutos de cada lado. Escúrralas en una
toalla de papel. Si lo desea, mezcle el azúcar con canela, y pase los churros
por el azúcar o espolvoréelos con ésta.
INGREDIENTS:
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 tsp. salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 tsp. ground cinnamon (optional)
DIRECTIONS:
Heat oil in a 1-1/2 inch pan to 350º F. At the same time, begin to make
churro dough by heating water, margarine and salt to a rolling boil in a 3-quart
saucepan. Stir in flour and briskly stir mixture over low heat until it forms a
ball (about 1 minute). Remove from heat. Beat all 3 eggs in separate bowl until
smooth and then add to saucepan while stirring the mixture.
Spoon the mixture into a cake decorators’ tube with large star tip. Squeeze
4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until they are
golden brown, turning once, about 2 minutes on each side. Drain on paper
towels. Mix sugar and the optional cinnamon, and roll churros in the sugar
or sprinkle the sugar on the churros.

marzo/March 2009
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31
Birth of Benito Juarez (Mexico)
Abolition Day (Puerto Rico)
“Mi abuela materna tiene una influencia muy fuerte
en nuestra familia. Actualmente tiene 97 años y es
sumamente sabia. Sus consejos repercuten en mi
vida, particularmente sus recomendaciones de cómo
ser fuerte para la familia. Nuestra cultura es muy
importante para la familia; y es maravilloso ver cómo
las tradiciones se mantienen vivas a lo largo de
generaciones mediante consejos, eventos y comidas.
Nuestras recetas demuestran cómo nuestra familia
pudo continuar sus tradiciones sin estar en su tierra
natal. Nuestras tradiciones también reflejan, de
alguna manera, cómo la familia ha podido sobreponerse
a las dificultades, y ha demostrado ser fuerte y
perseverante con lo poco que tenía”.
“My maternal grandmother is a strong influence on
our family. She is currently 97 years old and extremely
wise. Her advice resounds in my life, particularly
with her recommendations on how to be strong for
the family. Our culture is very family oriented; and
it is wonderful to see traditions live on through
generations in the form of advice, events and meals.
Our recipes show how our family was able to continue
its traditions even without being in its native land. Our
traditions are also a way to see how the family endured
hardship, and taught strength and perseverance with
the little it had.”
– Sarita Arteaga, D.M.D., M.A.G.D.,
Associate Clinical Professor, University of
Connecticut School of Dental Medicine,
Dept. of Reconstructive Sciences
Pastel de Platano Maduro y Carne
Yellow Plantain & Meat Pie
llenador
filling
INGREDIENTES:
RELLENO
Aceite de oliva
1 lb. de pavo molido
1 lata de 15 oz. de tomate
en cubos y su jugo
(puede ser pre-sazonado)
1/2 taza de sofrito
1 cdta. de sal
1 cdta. de orégano disecado
1 cdta. de pimienta negra
MASA
2 tasas de aceite de maíz
7 plátanos amarillos muy maduros,
pelados y cortados en rebanadas
de 3 pulgadas
1/2 lb. de queso cheddar
rallado
CUBIERTA
2 latas (15 oz.) de habichuelas verdes
de estilo francés, escurridas
6 huevos batidos
INSTRUCCIONES:
Caliente el aceite de oliva en una sartén grande y úsela para dorar la carne.
Agregue el resto de los ingredientes del relleno y cocine a fuego mediano por
5 minutos. Resérvelo. Precaliente el horno a 350° F. Caliente el aceite de maíz
en una sartén y fría los plátanos hasta que queden dorados. Escúrralos en
una toalla de papel. Coloque 1/2 taza del relleno en el fondo de una charola
cuadrada de 9 pulgadas engrasada. Añada una capa de la mitad de las
rebanadas de plátano y cubra todo con el resto del relleno. Añada el queso
cheddar. Cubra con el resto de las rebanadas de plátano. Coloque las
habichuelas verdes encima y vierta los huevos encima de todo. Hornee
por 45 minutos o hasta que el huevo quede firme. Rinde 6-8 porciones.
INGREDIENTS:
FILLING
Olive oil
1 lb. ground turkey
1 15-oz. can diced tomatoes with
liquid (may be preseasoned)
1/2 cup Sofrito
1 tsp. salt
1 tsp. dried oregano
1 tsp. black pepper
DOUGH
2 cups corn oil
7 very ripe yellow plantains, peeled
and cut into 3-inch slices
1/2 lb. shredded cheddar cheese
TOPPING
2 cans (15 oz.) French-style
green beans, drained
6 eggs, beaten
DIRECTIONS:
Heat olive oil in a large frying pan and use it to brown meat. Add the remaining
filling ingredients and cook over medium heat for 5 minutes. Set aside. Preheat
the oven to 350° F. Heat the corn oil in a frying pan and fry the plantains until
golden brown. Drain on paper towels. Spread 1/2 cup of the filling in the
bottom of a 9-inch square greased baking pan. Add a layer of half of the plantain
slices and cover with the remaining filling. Add the cheddar cheese. Top with
the remaining plantain slices. Sprinkle the green beans on top and pour the eggs
over all. Bake for 45 minutes or until the eggs are set. Serves 6-8.
Augustina Torres-Clemente
and Sarita Arteaga
Consejo Saludable
de Sylvia
En lugar de freír el pavo molido
en aceite de oliva, use un
aerosol anti-adherente para
cocinar. Use 2-3 cucharadas de
aceite de oliva para freír los
plátanos, o mejor todavía,
hornéelos hasta que queden
blandos y tiernos.
Instead of frying the ground
turkey in olive oil, use
nonstick cooking spray. Use
2-3 tablespoons of olive oil
to fry the plantains – or better
yet, bake them until they’re
soft and tender.

abril/April 2009
1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30
Palm Sunday Good Friday
Easter
Children’s Day (Mexico)
Cacerola de Chile Relleno
Chile Relleno Casserole
caliente
“La comida tenía un papel muy especial en mi
familia. Mi ascendencia española, italiana y mexicana
fue una gran combinación para compartir comida
durante las reuniones familiares. Mi abuelo materno
era de España y fue una inspiración para mí. Me
animó a tener éxito y forjar mi propio destino.
Él disfrutaba de las cosas sencillas en la vida; y me
enseñó a apreciar la comida, las flores, el sol, la lluvia,
la familia, las amistades, los viajes y, sobre todo,
me enseñó a ayudar a la humanidad de cualquier
manera posible, por más pequeña que sea”.
“Food played a very central role in my family.
My Spanish, Italian and Mexican background was
a great combination for sharing food during family
gatherings. My grandfather from my mother’s side
was from Spain, and he was a source of inspiration
to me. He encouraged me to succeed and to build
my own destiny. He enjoyed the simple things in
life; and he taught me to appreciate food, flowers,
the sun, the rain, family, friends, trips, and most
of all, providing service to humanity in any small
way possible.”
– Hector Balcazar, M.S., Ph.D., Regional Dean
of Public Health, University of Texas Health
Science Center at Houston, School of
Public Health
hot
From left to right, front row: Dr. Hector Balcazar,
Encarnacion Banegas de Balcazar (mom) Stephanie Balcazar (wife)
back row: Hector E. Balcazar (son, 21); Alexander J. Balcazar (son, 17);
Nicholas A. Balcazar (son, 19)
Consejo Saludable
de Sylvia
Use quesos Monterey Jack y
cheddar bajos en grasa, y leche
baja en grasa. Sustituya los
huevos enteros por claras.
1 huevo = 2 claras de huevo.
Use low-fat Monterey Jack and
cheddar cheese, and low-fat milk.
Substitute egg whites for whole
eggs. 1 egg = 2 egg whites.
INGREDIENTES:
1 lata grande de chiles enteros,
alrededor de 18 chiles por lata
(Anaheim/California/Poblano)
2 bloques de 1 lb. de queso Monterey
Jack, cortado en rebanadas de
tamaño del dedo o en trozos
8 huevos
2/3 taza de leche
1 taza de harina
1 cdta. de polvo de hornear
2 tazas de queso cheddar rallado
INSTRUCCIONES:
Precaliente el horno a 350° F. Engrase con mantequilla una cazuela para
hornear de 9 x 13. Coloque los chiles en dos hileras. Rellene cada chile con
un trozo (del largo de un dedo) de queso Monterey Jack. Con una batidora
eléctrica, bata los huevos hasta que queden espumosos. Agregue la leche, la
harina y el polvo para hornear y bata hasta que quede sin grumos. Vierta la
mezcla encima de los chiles rellenos. Esparza 2 tazas de queso cheddar
rallado encima de todos los chiles. Hornee por 35 minutos o hasta que
esté cocido. Sírvalo con su salsa favorita.
INGREDIENTS:
1 large can of whole chiles,
about 18 chiles per can
(Anaheim/California/Poblano)
2 1-lb. blocks Monterey Jack
cheese, cut into finger-length
slices or chunks
8 eggs
2/3 cup milk
1 cup flour
1 tsp. baking powder
2 cups shredded cheddar cheese
DIRECTIONS:
Preheat oven to 350º F. Butter a 9 x 13 casserole baking dish. Place chiles in
two rows. Stuff each chile with a finger-length/chunk of Monterey Jack cheese.
With an electric mixer, beat eggs until foamy. Add milk, flour and baking
powder, and beat until smooth. Pour mixture over stuffed chiles. Sprinkle 2 cups
shredded cheddar cheese over all chiles. Bake for 35 minutes or until done.
Serve with your favorite salsa.

mayo/May 2009
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31
Cinco de Mayo
Mother’s Day Paraguay Independence Day
Cuba Independence Day
Memorial Day Observed
Revolution Day (Argentina)
Sylvia Dice: “¿Sabía usted que puede reducir el riesgo de contraer
enfermedades cardíacas hasta en un 82% simplemente con un estilo de vida
saludable?1
Una de las mejores maneras de introducir hábitos saludables en su
vida cotidiana es estar más activo. Camine 10 minutos tres veces al día. Salga
con su compañero o campañera y ¡baile toda la noche! Anímese a hacer una
caminata junto a su familia por las calles menos transitadas de su vecindario.
Si hace los cambios gradualmente, será más fácil mantener los nuevos
hábitos saludables”.
Sylvia Says: “Did you know you can lower your heart disease risk by as much as 82 percent just by leading a
healthful lifestyle?1
One of the best ways to introduce healthful habits to your day is to become a little more active.
Walk for 10 minutes three times a day. Make a date with your mate and spend time dancing the night away!
Go on a neighborhood adventure with your family by hiking streets less traveled. If you make changes slowly,
you’ll have an easier time keeping up your new, healthful habits.”
1
National Institutes of Health. http://www.nih.gov/news/pr/feb2007/nhlbi-01.htm
INGREDIENTES:
SALSA
3 tomates de tamaño mediano,
picados
1/4 taza de cilantro fresco, picado
1/4 taza de cebolla roja, en cubos
2 cdtas. de jugo de lima fresco
1 cdta. de salsa picante (o a gusto)
8 tortillas de maíz
CUBIERTAS
1-1/2 tazas de frijoles negros frescos
o 1 lata de 15 oz. de frijoles
negros, escurridos y enjuagados
6 hojas de lechuga romana,
finamente cortada
1/4 taza de queso mozzarella
bajo en grasa, rallado
INSTRUCCIONES:
Para hacer la salsa: en un tazón
mediano, mezcle los tomates, el
cilantro, la cebolla, el jugo de lima
y la salsa picante. Reserve. En una
lámina para galletas, coloque las
tortillas en hileras y hornee a 350° F
de 3-5 minutos o hasta que queden
crujientes y doradas. Para servir,
coloque cada tortilla en un plato.
Ponga capas iguales de frijoles,
lechuga y queso en las tortillas.
Sirva con una sopa de frijoles y
vegetales. Rinde 4 porciones.
Tostada con Ensalada de Verano
Summer Tostada Salad
2
American Heart Association.
http://www.americanheart.org/presenter.
jhtml?identifier=3000994
“Get Moving!”
“¡Amoverse!”
INGREDIENTS:
SALSA
3 medium tomatoes, chopped
1/4 cup fresh cilantro, chopped
1/4 cup red onion, diced
2 tbsp. fresh lime juice
1 tbsp. mild hot sauce (or to taste)
8 corn tortillas
TOPPINGS
1-1/2 cups fresh black beans or
1 15 oz. can black beans,
drained and rinsed
6 romaine leaves of lettuce,
finely shredded
1/4 cup low-fat mozzarella
cheese, shredded
DIRECTIONS:
To make salsa: In a medium bowl,
mix tomatoes, cilantro, onion, lime
juice and hot sauce. Set aside. On a
cookie pan place tortillas in rows and
bake at 350º F for 3-5 minutes or
until crispy and golden. To serve,
place each tortilla on a plate. Layer
the beans, lettuce and cheese evenly
over the tortillas. Serve with a bean
and vegetable soup. Serves 4.
¿Sabía usted?
Las cardiopatías y los
ataques cerebrales son
la primera causa de
mortalidad en latinos/
hispanoamericanos.
Estas condiciones son
responsables del 28.6%
de las muertes de los
más de 122,000 hispanos
y latinos que mueren
cada año2
.
Did You Know?
Heart disease and strokes
are the No. 1 killers of
Latino/Hispanic Americans.
They claim the lives of 28.6
percent of the more than
122,000 Hispanics and
Latinos who die each year.2

junio/June 2009
1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30
Father’s Day
Enchiladas
tasty
sabrosa“Es importante que las familias pasen las
tradiciones para que las siguientes generaciones
comprendan y respeten a sus abuelos, padres y
parientes que han luchado tanto en la vida con la
esperanza de que sus hijos y las generaciones futuras
tengan una vida mejor. Durante mi infancia, mi
familia llevaba un estilo de vida muy modesto, pero
mis padres nos transmitieron la importancia de una
nutrición saludable. Esa tradición se mantiene viva
hoy y se refleja en el hecho de que mi hermano y
yo obtuvimos varios títulos universitarios en salud
y política”.
“It is important for families to pass on traditions
because it’s a way for the next generation to reflect
upon and give respect to their grandparents, parents
and relatives who have gone through so much in life
in the hopes of creating a better life for their children
and the generations to come. Growing up, my family
lived a very modest lifestyle, but my parents instilled
in us a sense of healthful nutrition. That tradition
lives on today, as both my brother and I have earned
multiple college degrees in health and policy.”
– Elena V. Rios, M.D., M.S.P.H., President &
CEO, National Hispanic Medical Association
INGREDIENTES:
(Todos los ingredientes se
miden a gusto)
Salsa de enchilada,
comprada en una tienda
Salsa de tomate
Agua
Queso (el que usted prefiera,
pero yo uso el cheddar)
Aceite comestible
Tortillas de maíz
Relleno = carne/pollo/cerdo
(cualquier tipo de relleno
de carne o soya; incluso se
puede llenar sólo con queso)
INSTRUCCIONES:
Precaliente el horno a 350° F. Corte o ralle y cocine completamente la carne
del relleno. En una cacerola, mezcle la salsa de enchilada con la salsa de
tomate y agua. Cocine a fuego lento, no lo hierva y deje reposar en la estufa.
En una sartén o plancha con lados, caliente una pequeña cantidad de aceite
comestible y fría las tortillas durante 30 segundos de cada lado. Luego, moje
las tortillas en la salsa y póngalas en un plato. Cargue las tortillas con el relleno
que usted escoja, enróllelas y colóquelas en una lámina para galletas. Vierta
una parte de la salsa de enchilada y el queso (si quiere) sobre las enchiladas
en la lámina para galletas. Coloque la lámina para galletas en el horno caliente
y cocine las enchiladas durante 7 minutos o hasta que el queso se derrita
completamente. Sírvalas calientes.
INGREDIENTS:
(All ingredients are measured to taste)
Enchilada sauce, store bought
Tomato sauce
Water
Cheese (to your liking,
but I use cheddar)
Cooking oil
Corn tortillas
Filling = meat/chicken/pork
(any type of filling meat or soybean;
can even just fill with cheese)
DIRECTIONS:
Preheat oven to 350º F. Cut or shred and thoroughly cook your filling meat.
Using a saucepan, mix the enchilada sauce with tomato sauce and water.
Simmer, do not boil and let stand on stove. Using a frying pan or griddle pan
with sides, heat a small amount of cooking oil and fry the corn tortillas for about
30 seconds per side. Next, dip the tortillas into the sauce and place them on
plate. Fill the tortillas with your choice of filling, wrap the tortillas into a roll and
place them onto a flat cookie sheet. Pour some of the enchilada sauce and
cheese (if you like) over the enchiladas on the cookie sheet. Place the cookie
sheet into the hot oven and let the enchiladas bake for about 7 minutes or
until the cheese has fully melted. Serve hot.
Cynthia Rios (sister), Elena Rios (in graduation cap), Filomena Rios
(grandmother), Rosemarie Ramirez (sister), Jeanne Ponsa (sister)
Consejo Saludable
de Sylvia
Fría las tortillas en salsa en
lugar de aceite, o solamente
use 1 o 2 cucharaditas de
aceite. Use queso bajo en grasa
o solamente use una cucharada
de queso para llenar cada
enchilada.
Fry tortillas in salsa instead of
oil or use only 1-2 teaspoons of
oil. Use low-fat cheese or use
only 1 tablespoon of cheese to
fill each enchilada.

julio/July 2009
1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31
Independence Day
Venezuela Independence Day Argentina Independence Day
Colombia Independence Day Constitution Day (Puerto Rico)
Peru Independence Day
“La comida siempre ha sido una parte importante
de mi vida. Me gusta cenar con la familia y amigos;
así lo aprendí desde que era un niño, ya que es una
oportunidad para tener conversaciones cara a cara
con los demás. No sólo me gusta cocinar, sino que
también me sirve de terapia, ya que mi trabajo como
cirujano es muy estresante. Incluso, yo cocinaba
durante mis años de universidad y al final del año
escolar invitaba a todos para que contribuyeran con
lo que les quedaba en los refrigeradores para hacer
una ‘paella de sobras’”.
“Food has always been a part of my life. I like to
have dinner with family and friends. It’s extremely
important to me. It’s what I learned as a kid. It’s an
opportunity to have face-to-face conversations with
others. I also like to cook. As a surgeon, it was therapy
for me. I even cooked in my college years. At the
end of the year, I would invite everyone to contribute
what was in their refrigerators so I could create a
‘leftover’ paella.”
– Joxel Garcia, M.D., M.B.A., A.D.M., U.S.P.H.S.,
Assistant Secretary for Health
U.S. Department of Health and Human Services
fresco
fresh
INGREDIENTES:
6 lbs. de papa roja pequeña
sin pelar, cortadas a la mitad
2 manzanas rojas
1 pimiento rojo grande
1 pimiento verde grande
1 cebolla roja pequeña
2 huevos duros, cortados
en 6 rebanadas cada uno
2 tazas de mayonesa
Pimienta negra molida
2 dientes de ajo
Cilantro
Sal
Salsa Tabasco
1/4 taza de vinagre
de cidra de manzana
Páprika
INSTRUCCIONES:
Llene una olla de 10 cuartos con 6 cuartos de agua y agregue una cucharadita
de sal. Caliente hasta hervir. Cuidadosamente añada las papas al agua hirviendo.
Caliente hasta que hierva nuevamente y no cubra la olla. Mientras se cocinan
las papas, corte los pimientos, las cebollas y las manzanas en cubos pequeños
(1/2 pulgada a 1 pulgada). Combine los pimientos y las cebollas en un tazón y
adobe con vinagre por 10 minutos. Aplaste el ajo y mézclelo con 1/2 cucharadita
de sal y 1/4 cucharadita de pimienta, mezcle con la mayonesa y añada 1/4-1/2
cucharadita de salsa Tabasco; reserve. Escurra los pimientos y cebollas, y
enjuague con agua fría. Mezcle los pimientos, las cebollas y las manzanas.
Cuando las papas estén cocidas, escurra el agua y añada agua fría para cubrirlas.
Escurra el agua otra vez. En un tazón grande mezcle las papas cocidas, los
pimientos, las cebollas, las manzanas, la mezcla de mayonesa y los huevos.
Agregue sal y pimienta adicional a gusto. Cubra el tazón y refrigere por 3 horas.
Antes de servirla, espolvoree con páprika.
INGREDIENTS:
6 lbs. baby red potatoes,
unpeeled, cut in half
2 red apples
1 large red pepper
1 large green pepper
1 small red onion
2 boiled eggs,
cut into 6 slices each
2 cups mayonnaise
Crushed black pepper
2 garlic cloves
Cilantro
Salt
Tabasco sauce
1/4 cup apple cider vinegar
Paprika
DIRECTIONS:
Fill a 10-quart stockpot with 6 quarts of water and add a teaspoonful of salt.
Bring to a boil. Carefully add potatoes to boiling water. Bring to a boil and do
not cover. While cooking potatoes, cut peppers, onions and apples into small
squares (1/2-1 inch). Combine peppers and onions in a bowl and marinade
with vinegar for 10 minutes. Crush garlic and combine with 1/2 teaspoon of
salt and 1/4 teaspoon of pepper, mix with the mayonnaise and add 1/4-1/2
teaspoon of Tabasco sauce; set aside. Drain peppers and onions, and rinse with
cold water. Mix peppers, onions and apples. When the potatoes are cooked,
drain the water and add cold water to cover. Then drain the water again. In a
large bowl combine the cooked potatoes, peppers, onions, apples, mayonnaise
mix and eggs. Add additional salt or pepper to taste. Cover bowl and refrigerate
for 3 hours. Before serving, sprinkle some paprika on top. Kristen Garcia (daughter), Joshua Garcia (son),
Dr. Joxel Garcia, Ingrid Grafals (wife)
Ensalada de Papa Garcia
Garcia Potato Salad
Consejo Saludable
de Sylvia
Use mayonesa baja en grasa o
sin grasa en lugar de mayonesa
regular. Pruebe la ensalada
antes de ponerle sal...¡podría
estar perfecta sin ella!
Use light or fat-free mayonnaise
instead of regular mayonnaise.
Taste the salad before salting –
it may be just perfect without
the salt!

agosto/August 2009
1
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31
Bolivia Independence Day
Ecuador Independence Day
Uruguay Independence Day
spicy
“Mi abuela Rosalía ayudó a criarme, y ella mantenía
a su familia vendiendo tamales, pozoles y otros platos
a los vecinos. Ella y mi mamá me enseñaron que los
alimentos tradicionales nos unen a todos. Sin embargo,
hoy más que nunca, los latinos corren los riesgos de la
obesidad, la diabetes, las enfermedades cardiovasculares,
y la hipertensión. Así que, aunque los alimentos y las
tradiciones latinos son positivos, la manera en que
preparamos nuestros alimentos, los ingredientes que
usamos y el control de porciones son muy importantes
para mantener un estilo de vida saludable. La
responsabilidad de crear cambios saludables reside
en cada mujer ya que somos las guardianas de
nuestras familias. El verdadero cambio para que
nuestros hijos tengan un mejor futuro comienza
cuando las mujeres latinas son las principales
encargadas de promover estilos de vida y
alimentación saludables en nuestras familias”.
“My grandmother Rosalia helped raise me. She and my
mother taught me that the traditional foods connect us
all together. However, today more than ever, Latinos are
at risk for obesity, diabetes, cardiovascular disease and
hypertension. So while Latino foods and traditions are
positive, how we prepare our foods, the ingredients we use
and portion control are all so important to maintaining
a healthful lifestyle. The responsibility to create healthful
changes lies within each mujer. Because as women, we
are the gatekeepers of our families. When Latino women
can place themselves front and center of promoting
healthful lifestyles and healthful eating, then the real
change for a better future for our children begins.”
– Elena M. Alvarado, President and CEO,
National Latina Health Network
Camaron Caribeno
Caribbean Shrimp
Left to right: Darlene Alvarado (sister);
Raymond Alvarado (father, deceased);
Rosalie Moya (sister); Paula Alvarado
(mother, deceased); and Elena Alvarado
Consejo Saludable
de Sylvia
Use 1-2 cucharadas de aceite de
oliva para cocer los ingredientes
en lugar de verter 1/2 taza o
más en la sartén.
Use 1-2 tablespoons of olive oil
to cook ingredients instead of
pouring 1/2 cup or more into
the skillet.
picante
INGREDIENTES:
1 lb. de camarones, pelados y
guardados en el refrigerador hasta
que estén listos para cocinar
1 chile jalapeño o habanero,
quitándole las semillas y picado
(opcional)
4-8 dientes de ajo, picados
(o a gusto)
1 cebolla, picada
1 pimiento (verde o rojo,
el color es opcional)
1-2 limas, divididas en
2-3 pedazos cada una
Sazón Old Bay (a gusto)
1/2 onza de tequila
Aceite de oliva virgen,
según la necesidad
INSTRUCCIONES:
En una sartén antiadherente de 10-12 pulgadas, caliente el aceite de oliva
virgen. Cuando el aceite esté caliente, añada las cebollas y sofríelas usando
una espátula de madera. Cuando las cebollas estén ligeramente doradas,
añada el chile jalapeño. Una vez que el chile jalapeño tenga la apariencia de
estar cocido, añada el ajo. Cocine hasta que se opaque ligeramente, sin dejar
que se queme el ajo. Por último, añada los camarones y rocíe el Sazón Old
Bay encima. Mientras esté a fuego mediano-alto, cubra por unos 30 segundos,
entonces voltee los camarones y rocíelos otra vez con Old Bay. Exprima la lima
o las limas por encima y agregue el tequila. Cubra por otros 30 segundos.
Destape y agite por 15-20 segundos. Sírvalo con habichuelas, arroz o pasta
(preferentemente, lingüini).
INGREDIENTS:
1 lb. shrimp, peeled and kept in
refrigerator until ready to cook
1 jalapeno or habanero pepper,
seeded and chopped (optional)
4-8 cloves garlic, chopped
(or to taste)
1 onion, chopped
1 bell pepper (green or red,
optional for color)
1-2 limes, divided into
2-3 pieces each
Old Bay Seasoning (to taste)
1/2 ounce tequila
Virgin olive oil, as needed
DIRECTIONS:
In a 10-12 inch nonstick skillet, heat Virgin olive oil. When oil is hot, throw
in onions and sauté using wood spatula. When onions turn slightly brown,
add jalapeno peppers. Once jalapeno peppers look like they are cooking,
add garlic. Cook until slight opaque, without letting garlic burn. Finally, add
shrimp and sprinkle Old Bay Seasoning on top. While on medium-high heat,
cover for about 30 seconds, then turn over shrimpand sprinkle again with
Old Bay. Squeeze lime(s) over top and pour in tequila. Cover for another
30 seconds. Uncover and toss for 15-20 seconds. Serve alone or with beans,
rice or pasta (linguini preferred).

septiembre/September 2009
1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30
Mexico Presidential
State of the Union Address
Labor Day (U.S. and Puerto Rico)
Brazil Independence Day
Independence Day
(Costa Rica, El Salvador,
Guatemala, Honduras
and Nicaragua)
Mexico Independence Day Chile Independence Day
Belize Independence Day
“Cut Fat,
Not Flavor!”
“¡Cortar la grasa,
el sabor no!”
Sylvia Dice: “Es el Mes Nacional del Patrimonio Hispano y ¡es el
momento para celebrar nuestra cultura! Pero eso no quiere decir que tengamos
que renunciar a nuestros estilos de vida saludables. Los alimentos latinos tales
como frijoles, frutas, arroz y tortillas de maíz son todos una parte de una dieta
saludable – simplemente tenemos que estar conscientes de la manera en que
se preparan. Hay que hornear, asar o hervir en lugar de freír. Mejore el sabor
con cebollas, cilantro y hierbas en lugar de sal o manteca. Compre carnes más
magras o lomo, porque son los cortes más sanos ¡Comer saludable no significa
comer sin gusto!”
Sylvia Says: “It’s National Hispanic Heritage Month, and it’s time to celebrate our culture! But that doesn’t mean we
need to give up our healthful lifestyles. Latino foods such as beans, vegetables, fruits, rice and corn tortillas are all
part of a healthful diet – we just need to be mindful of the way they are cooked. Bake, broil or boil instead of frying.
Improve flavor with onions, cilantro and herbs in place of salt or lard. Buy meat that has ‘round’ or ‘loin’ in the
name, as they are the leanest cuts. Eating healthfully doesn’t mean eating bland!”
¿Sabía usted?
El Mes Nacional del
Patrimonio Hispano
comienza el 15 de
septiembre, el aniversario
de la independencia
para cinco países
latinoamericanos –
Costa Rica, El Salvador,
Guatemala, Honduras y
Nicaragua. México y Chile
celebran sus días de la
independencia el 16 y
el 18 de septiembre,
respectivamente.1
Did You Know?
National Hispanic
Heritage Month begins
on September 15, the
anniversary of independence
for five Latin American
countries – Costa Rica,
El Salvador, Guatemala,
Honduras and Nicaragua.
Mexico and Chile celebrate
their independence days
on September 16 and
September 18, respectively.1
INGREDIENTES:
12 tortillas de maíz
2-3 limas frescas
Sal a gusto
INSTRUCCIONES:
Precaliente el horno a 400° F. Corte
cada tortilla en 8 triángulos o tiras
delgadas. En un tazón mediano,
doble las tortillas con jugo de lima
y sal. Coloque una sola capa de las
tortillas preparadas en una lámina
para galletas o cacerola de hornear
poco profunda. Hornee por 8-10
minutos o hasta que queden
crujientes. Sirva con su salsa favorita,
sopas, ensaladas o su receta favorita.
Rinde alrededor de 4 tazas de
chips horneadas.
Chips de Tortilla al Horno
Baked Tortilla Chips
1
http://www.infoplease.com/spot/hhm1.html
INGREDIENTS:
12 corn tortillas
2-3 fresh limes
Salt to taste
DIRECTIONS:
Preheat oven to 400º F. Cut each
tortilla into 8 triangles or thin strips.
In a medium bowl, fold tortillas with
lime juice and salt. Place a single
layer of prepared tortillas on a cookie
sheet or shallow baking pan. Bake for
8-10 minutes or until crispy. Serve
with your favorite salsa, soups, salads
or favorite recipe. Yields about 4
cups of baked chips.
Mes Nacional de la Hispanidad
National Hispanic Heritage Month
September 15–October 15 AETNA HISPANIC CALENDAR

octubre/October 2009
1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30 31
Columbus Day Observed
National Day (Spain)
Arroz con Pollo de la Abuela Yiyita
Grandma Yiyita’s Chicken & Rice
savory
rico
“Para los latinos, la comida y la familia siempre
están en el corazón de cualquier celebración. Al
reunirnos, nuestras tradiciones y cultura se fortalecen,
especialmente en los alimentos que comemos y
aquellas recetas especiales pasadas de generación
en generación”.
“For Latinos, food and family are always at the heart
of any celebration. When we gather, our traditions
and culture come alive, especially in the food we eat
and those special recipes that are handed down from
generation to generation.”
– Padre Alberto Cutié, President
and General Director, Pax Catholic
Communications
INGREDIENTS:
1 large chicken, 5 lbs.,
(cut in pieces)
1 bulb of fresh garlic
1 medium onion
1 green pepper (Bell pepper
or the small ones; not hot)
1 can of pimentos
1 pkg. Valencia rice
2 cubes chicken bouillon
Culantro and annato seasoning
(one small packet)
Salt to taste – not too much
1 can of tomato sauce
1/2 cup of olive oil
2 bay leaves
1 can of baby green peas
3 tbsp. dry wine (cooking wine)
1 beer
DIRECTIONS:
Wash the peeled garlic, the onion, green pepper; wash the chicken pieces, not
frozen, towel dry them, put the oil in a large pan and on medium heat put the
pieces in, browning them; separate them in a container. Use part of the oil to
marinate the spices, garlic, onion and diced peppers; add the chicken pieces
one at a time until they are impregnated with the spices. The small Goya packet
can then be added. Everything is simmered. Rinse the rice (some people do
not rinse the rice, we rinse it), in a large pot all of the above is placed, chicken
and all. Sauté the rice for a little while (we do not use olives); approximately
five cups of water are added; add the bouillon cubes, bay leaves and dry cooking
wine and taste for salt. Bring to a boil, then lower to medium heat, cover and
then after about five minutes lower the heat. This process lasts about twenty
minutes for the rice to become soft; stir with a large spoon. When the rice
is almost ready, add the pimentos with part of the liquid, and the can of baby
green peas without the liquid. Stir well and lastly add the beer just before
serving at the table. This process take about 45 minutes. Serves 6 to 7.
INGREDIENTES:
Un pollo grande, de 5 lbs.
(cortado en pedazos)
Una cabeza de ajo natural
Una cebolla mediana
Un ají verde (pimiento o de los
pequeños; no picantes)
Una lata de pimientos morrones
Arroz Valencia, un paquete de 1 kg
Dos cubitos de caldo sabor a pollo
Sazón de culantro y achiote
(un sobrecito)
Sal a gusto – no mucha
Salsa de tomate – una lata
Aceite de oliva, media taza
Dos hojas de laurel
Una lata de petit-pois
Tres cucharadas de vino seco
(vino de cocina)
Una cerveza
INSTRUCCIONES:
Se lavan los ajos (pelados), la cebolla y el pimiento verde. Se lavan las postas
de pollo no congeladas y se secan con un paño. Se pone el aceite en una
sartén grande y a fuego mediano, se van poniendo las postas, hasta dorarlas y
luego se separan en un recipiente. Se usa parte de ese aceite para adobar las
especias, los ajos, la cebolla y el ají picaditos. Se ponen las postas una a una
hasta que se impregnen con el condimento. Ahí se puede echar el sobrecito
para sazonar. Todo se va cocinando a fuego lento. Se lava el arroz (algunas
personas no lo lavan, nosotros lo lavamos) y en un caldero se pone lo anterior
con el pollo y todo. El arroz se sofríe un ratito (nosotros no usamos aceitunas).
Se agrega el agua, más o menos cinco tazas, se ponen los cubitos de caldo
con sabor a pollo, el laurel, el vino seco de cocina y se prueba de sal. Se pone
a hervir y, cuando lo hace, se baja la temperatura a fuego mediano y se tapa.
Luego, en cinco minutos aproximadamente, se baja más el fuego; este proceso
dura unos veinte minutos. Para que el arroz se ablande, se mueve con un
cucharón de cocina; cuando está casi listo, se agrega la lata de pimientos
morrones con parte de su agua, y la lata de petit-pois sin agua. Se remueve
bien y por último se le echa la cerveza, al momento de servirlo en la mesa.
Este proceso tarda unos 45 minutos. Pueden comer de 6 a 7 personas.
Padre Alberto Cutié
Consejo Saludable
de Sylvia
Asegúrese de quitar todo el
pellejo del pollo. Que la sal
sea opcional – hay bastantes
sazones que ya contienen sal –
y reduzca el aceite de oliva a,
por lo menos, 1/4 de taza.
Make sure to remove the
chicken skins. Make salt optional
– there are plenty of seasonings
that already contain salt –
and decrease the olive oil to
at least 1/4 cup.

noviembre/November 2009
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30
All Saints Day
Day of the Dead (Mexico)
All Souls Day Election Day
Veterans’ Day
Discovery of Puerto Rico
Thanksgiving Day
Panama Independence Day
“Yo no conocí a mis abuelos, pero la persona que
más me influyó y me inspiró fue mi padre. Era una
persona muy reservada, pero siempre estaba disponible
cuando yo necesitaba un consejo o simplemente
necesitaba hablar. Él me enseñó a respetar a las
personas y tratarles con dignidad. La comida siempre
jugaba un papel especial en nuestras tradiciones
familiares, y yo sigo preparando los mismos tipos
de comidas que mi madre preparaba para nosotros
durante la niñez. Creo que sirve para ayudarnos a no
perder nunca la esencia de quienes somos”.
“I did not know my grandparents, but the person who
influenced and inspired me the most was my father.
He was very private, but was always available when I
needed advice or just needed to talk. He taught me to
respect people and treat them with dignity. Food always
played a special role in our family traditions, and I
continue to prepare the same types of meals that my
mother prepared for us when we were growing up. It
helps ensure we never lose the essence of who we are.”
– Maria (Tere) Villot, B.S.N., Women
Veterans Program Manager, Philadelphia
VA Medical Center
Budin de Pan Puertorriqueno de Julia
Julia’s Puerto Rican Bread Pudding
tempting
INGREDIENTES:
1 lb. de pan italiano o francés
(dejar que el pan se ponga
duro por varios días)
8 huevos
2 tazas de mantequilla
4 latas de leche condensada
4 latas de leche evaporada
4 tazas de leche de vaca (regular)
1 cda. de vainilla o a gusto
1 taza de azúcar
1 taza de pasas
INSTRUCCIONES:
Ralle el pan en un rallador regular o en un procesador de alimentos. Mezcle
todas las leches, la vainilla, y el azúcar. Añada el pan molido y mezcle bien.
Ponga la mezcla en la nevera (si el envase no tiene tapa cúbralo con papel
plástico o aluminio para que la mezcla no absorba olores de la nevera); deje
en la nevera por 1-2 días. Saque la mezcla de la nevera, añada las pasas,
los huevos (bata los huevos antes de añadirlos a la mezcla) y la mantequilla
(ponga la mantequilla en el microondas por 5 segundos para que se mezcle
mejor). Prepare un molde con mantequilla y papel de hornear para que no
se pegue al molde. Precaliente el horno a 350° F, hornee por 2 horas o hasta
que los bordes se separen del molde.
Nota: Use un molde suficientemente grande para la mezcla, llene hasta 3/4
partes del molde para que tenga 1/4 parte para elevar durante el horneado.
tentador
INGREDIENTS:
1 lb. Italian or French bread
(allow the bread to harden
for several days)
8 eggs
2 cups butter
4 cans condensed milk
4 cans evaporated milk
4 cups regular cow’s milk
1 tbsp. of vanilla, or to taste
1 cup of sugar
1 cup raisins
DIRECTIONS:
Grate the bread in a regular grater or in a food processor. Mix all the milks, the
vanilla and the sugar. Add the bread crumbs and mix well. Put the mixture in
the refrigerator (if the container has no lid, cover it with plastic wrap or
aluminum foil so the mixture does not absorb odors from the refrigerator);
leave in the refrigerator for 1-2 days. Remove the mixture from the refrigerator,
add the raisins, the eggs (beat the eggs before adding them to the mixture)
and the butter (put the butter in the microwave for 5 seconds so it will
mix better). Prepare a mold with butter and baking paper so it will not stick
to the mold. Preheat the oven to 350° F, bake for 2 hours or until the edges
separate from the mold.
Note: Use a sufficiently large mold for the mixture, fill up to 3/4 of the mold
to leave 1/4 for it to rise during baking.
Consejo Saludable
de Sylvia
Use leche evaporada
descremada, leche del dos por
ciento o leche descremada y
leche condensada baja en
grasa. Sustituya el 1/4 de taza
de azúcar con Splenda.
Use fat-free evaporated milk,
2 percent or fat-free milk and
low-fat condensed milk.
Substitute about 1/4 cup of
the sugar with Splenda.
Marina Ruiz (friend) and Maria (Terre) Villot

diciembre/December 2009
1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31
Christmas Posadas begin
Christmas Eve Christmas
New Year’s Eve
Coquito A Holiday Drink
cremosa“Durante la Navidad y el Día de Acción de Gracias,
toda nuestra familia, tanto familiares cercanos como
lejanos, se reunía en la casa de mi madre alrededor
de la mesa principal del comedor para compartir
historias. Al final de la comida, solíamos sacar el
Coquito casero que ella había preparado, una bebida
tradicional puertorriqueña que llevaba varias horas de
preparación. Hasta la fecha, mi ‘joven’ madre de tan
sólo 85 años continúa con la tradición de invitar a
la familia los días festivos a compartir una comida,
porque al estar juntos compartiendo ese momento
se refleja todo el amor que nos tenemos”.
“During Christmas and Thanksgiving, our extended
family would gather around my mother’s large dining
room table to share stories. At the end of the meal,
my mother’s homemade Coquito, a traditional Puerto
Rican favorite that took many hours to prepare,
would be brought out for tasting. To this day, my
85-year ‘young’ mother continues the tradition of
inviting the family over for the holidays and sharing
the love, which is reflected in the sharing of food.”
– George A. Zeppenfeldt-Cestero,
National President, Association of
Hispanic Healthcare Executives,
President & CEO, National Hispanic
Chamber of Commerce on Health
INGREDIENTS:
10 egg yolks
1/2 cup sugar
1/2 tsp. of vanilla extract, cinnamon
sticks and cinnamon ground
2 cans of cream of coconut
1 12-oz. can of evaporated milk
1/5 bottle white Puerto Rican rum
DIRECTIONS:
Beat egg yoke until smooth. Add cream of coconut, vanilla extract and
evaporated milk. Blend well. Add rum and blend again. Chill for at least
4 hours. Pour into a punch bowl and sprinkle with nutmeg. Add cinnamon
sticks and ground cinnamon as garnish. Makes approximately 2 1/2 quarts.
INGREDIENTES:
10 yemas de huevo
1/2 taza de azúcar
1/2 cdta. de extracto de vainilla,
palitos de canela y canela molida
2 latas de crema de coco
1 lata de 12 onzas
de leche evaporada
1/5 botella de ron
puertorriqueño blanco
INSTRUCCIONES:
Bata las yemas de huevo hasta que queden sin grumos. Agregue la crema
de coco, extracto de vainilla y la leche evaporada. Mezcle bien. Añada el ron
y mezcle otra vez. Enfríe por un mínimo de 4 horas. Vierta en una ponchera
grande y espolvoree con nuez moscada. Añada los palitos de canela y canela
molida como guarnición. Rinde aproximadamente 2 1/2 cuartos.
creamy
From: Drink/Recipe Book – Rums of Puerto Rico
1
For the substitution amounts visit www.splendaenespanol.com
George A. Zeppenfeldt-Cestero
and Ms. Belen Cestero
Consejo Saludable
de Sylvia
Use leche evaporada
descremada, y sustituya el
azúcar con un endulzante
dietético, como por
ejemplo Splenda.1
Use fat-free evaporated milk,
and substitute sugar with
a no-calorie sweetener such
as Splenda.1

Biographies
Elena M. Alvarado
An authority on community health promotion issues and an advocate for women,
children and youth issues, Elena Alvarado has more than 30 years of experience in
the health and human services field.
Her professional experience spans a lifelong commitment to health, having begun
as a health educator in cancer education/outreach; associate director for a 24-hour
countywide human service agency; executive director of a countywide women’s crisis
center; national project director of a series of federally funded HIV/AIDS and health
promotion programs targeted at Latinas to build leadership capacity; and as president
of the board of a community health center, overseeing the growth of that agency
from a $1.7 million community health center to over a $10.5 million-plus network
of medical and health care programs.
Recognized as a national leader and trainer, Alvarado has conducted training on
a variety of family health and leadership initiatives targeted at Latino women
empowerment. She has been a sought-after trainer and program evaluator for both
state and national associations; government-sponsored training such as the Office
of Minority Health and the U.S. Centers for Disease Control and Prevention; and
for nongovernmental agencies, including National Committee for Responsive
Philanthropy, NALEO, and U.S. Conference of Mayors, to name a few.
Her portfolio includes launching the first-ever bilingual Spanish-language cancer
and AIDS hotline services in the nation for Southern California. She conceptually
developed education prevention programs targeted at women and youths using “teatro”
(theater) as a prevention tool – drawing from her performing arts background in theater
and dance. Her most notable credentials have included: Disney’s World Productions,
EPCOT Mexican Pavilion Attraction project; Los Angeles Bicentennial 200 years in
the making; and original cast member of Luis Valdez’s theatre play, “Zoot Suit.”
Alvarado is a cofounding member and past president of the National Latina Institute
for Reproductive Health, and founder and CEO of the National Latina Health
Network. She currently serves on the National Advisory Health Council of the Robert
Wood Johnson Foundation and the National Latina Advisory Council of Girls Inc.
A graduate of California State University and the University of Southern California,
Alvarado is a past fellow of the National Hispana Leadership Institute Executive
Program at Harvard University.
Sarita Arteaga, D.M.D., M.A.G.D.
Dr. Sarita Arteaga is a three-year high school graduate of St. Catharine Academy
in the Bronx, New York, and a graduate of New York University’s Washington
Square University College with a B.A. degree in biology (1986).
After attending the University of Connecticut School of Dental Medicine, she
received a D.M.D. degree in 1990 and completed a general practice residency
at Bronx Municipal/Albert Einstein Hospital in the Bronx, New York.
Returning to Connecticut, Dr. Arteaga was an associate in a private dental practice.
After the appointment as an assistant clinical professor at the University of Connecticut
in 1995, she began teaching and seeing patients at the university’s health center. She
recently was promoted to associate clinical professor, where she teaches courses in the
department of reconstructive sciences.
She attained a mastership from the Academy of General Dentistry; and is a member
of numerous dental associations, including the Hispanic Dental Association,
Academy of General Dentistry, National Dental Association, and American Dental
Education Association.
Dr. Arteaga currently is the president of the Hispanic Dental Association; and has
served on the Board of Trustees, as well as participated on the Annual Meeting
Planning Committee (2004, 2005, 2006); the Silent Auction Committee; and the
Recruitment and Retention Committee. She is a faculty advisor for the Student
National Dental Association/Hispanic Student Dental Association at the University
of Connecticut School of Dental Medicine.
She takes an active community role, performing screenings at the Head Start programs
in Waterbury and Meriden, Special Olympics and South Park Inn Homeless Shelter
in Hartford. She also is a Sunday school teacher at New Life Christian Church in
Waterbury. She served on the board of directors of the Connecticut Dance Theater
and currently serves on the board for Pilgrim Pines Conference Center.
Dr. Arteaga is married to Dr. Chris Carrington and has two children, Elena and Isaiah.
Hector Balcazar, M.S., Ph.D.
Dr. Hector Balcazar is the regional dean of public health at the University of Texas
Health Science Center at Houston, School of Public Health, El Paso Regional Campus.
He also is a professor of health promotion and behavioral sciences.
Prior to joining The University of Texas, he was a professor and chair of the
Department of Social and Behavioral Science, School of Public Health at University
of North Texas Health Science Center at Fort Worth, Texas.
Dr. Balcazar serves as the codirector of the Hispanic Health Disparities Research
Center, an NIH-funded initiative in collaboration with the College of Health Sciences
of the University of Texas at El Paso.
He specializes in the study of public health problems of Latinos/Mexican Americans.
Dr. Balcazar is a bilingual, bicultural family and public health scientist who has conducted
numerous studies of Latino birth outcomes, acculturation and health-related behaviors,
cardiovascular disease prevention programs in Latinos, and border health issues.
Dr. Balcazar’s most recent funded work includes: an NIH initiative to test the
effects of community health workers in changing clinical outcomes for chronic
diseases in El Paso, Texas; a CDC/ASPH project on community health workers and
hypertension control; the North Texas Salud Para Su Corazon (Health For Your Heart)
Community Health Initiative; a Hispanic diabetes clinical study; a Latino family
caregiver educational program for individuals with Alzheimer’s disease; the develop-
ment of a strategic plan for a national Latino public health leadership collaborative,
and a two-year study on the use of perinatal, infant, and childhood health services
among high-risk Mexican American subgroups.
As a Latino health specialist, Dr. Balcazar provides consultation and leadership to
local and national health organizations. He currently serves as a member of the
Editorial Board of APHA (American Public Health Association) and was a member
of the Board of Trustees of SOPHE (Society for Public Health Education).
He holds a Ph.D. and M.S. degree in International Nutrition from Cornell
University, Ithaca, New York; and a B.S. degree in Nutrition and Food Science
from Iberoamericana University, Mexico City.
Father Alberto Cutié
Father Alberto Cutié has the special privilege of entering millions of homes throughout
the world each day with his television and radio talk shows, as well as his newspaper
advice columns. He recently published his first self-help book, Real Life, Real Love
published by the Penguin Group.
Father Alberto is a priest of the Archdiocese of Miami, Florida; where he was
ordained on May 13, 1995. He is president and general director of Pax Catholic
Communications (home of Radio Peace and Radio Paz in Miami) – a media
organization dedicated to using the latest technologies in bringing a message of
faith, hope and love to today’s world.
Father Alberto is the first Catholic priest to host a daily “talk show” as part of a
major network on international secular television. Today he continues to host his
weekly talk show, Hablando Claro con el Padre Alberto, on the international network
EWTN. He also appears frequently on a variety of television and radio programs
in the secular media, presenting faith perspectives on issues that affect our modern-
day society. In addition to his work in the media, he is a parish priest at St. Francis
de Sales Catholic Church in Miami Beach.
Marilda Lara Gándara
Marilda Lara Gándara is president of the Aetna Foundation, Inc., an independent
charitable organization funded solely by Aetna Inc. She represents Aetna to the
public on corporate citizenship issues; and is liaison to private, nonprofit and public
service organizations that work to improve the lives of people in the community.
Aetna and the Aetna Foundation contributed more than $24 million in grants and
sponsorships during 2007.
Gándara joined Aetna in 1978 as an attorney, specializing in real estate, workout
and environmental law. During the 1990s, she was managing director and vice
president in Aetna’s Real Estate Investments area, where she was responsible for the
company’s $5 billion national commercial real estate problem loan portfolio, and
$1 billion in hotel properties and mortgages. Prior to that, she worked in Aetna’s
Corporate Planning and Financial Reporting Department, where she was responsible
for six strategic business units.
Gándara has served in leadership roles with national, regional and local nonprofit
organizations, including Hispanics in Philanthropy, vice chair and chair, Audit
Committee; Wadsworth Atheneum Museum of Art, Governance Committee;
the Bushnell Performing Arts Center, chair, Strategic Planning Committee and
Education Committee; Hartford Hospital, trustee; United Way of the Capitol
Region, trustee and member, Allocations Committee; and the Independent Sector,
treasurer and chair, Investment Committee. Connecticut’s governor and legislature
appointed her to serve for two years as the finance trustee for the state-controlled
Hartford Board of Education.
Gándara serves on the Board of Advisors of the SBA-licensed IronBridge
Mezzanine Fund, L.P. She has served on the boards of TLC Beatrice International
Foods Company, McCall’s Pattern Company and Greater Hartford Bank Boston
Board of Advisors.
Numerous publications have listed Gándara among successful Latinas, including
El Diario La Prensa’s “Top 50 Latinas in American Business” and Hispanic Business
magazine’s 2005 Corporate Elite directory of 25 influential Hispanics in American
corporations. Most recently, Latina Style featured Gándara on the cover for an article
about Latinas in philanthropy. Boeing included her in its 2004 Women’s History
Month poster featuring eight prominent women. She is the recipient of numerous
national and regional awards.
Born in Cuba, Gándara lives in Hartford, Connecticut. She holds a J.D. from
the University of Connecticut Law School in Hartford and a B.A. from St. Peter’s
College in Jersey City, New Jersey.
Joxel Garcia, M.D., M.B.A., A.D.M., U.S.P.H.S.
Dr. Joxel Garcia is the 13th U.S. assistant secretary for health (ASH), U.S.
Department of Health and Human Services, and an admiral in the U.S. Public
Health Service Commissioned Corps.
Dr. Garcia serves as the secretary’s primary advisor on matters involving the nation’s
public health and science. He also oversees the U.S. Public Health Service and its
commissioned corps for the secretary. As assistant secretary for health, Dr. Garcia’s
responsibilities include disease prevention, health promotion, public health preparedness,
women’s and minority health, the reduction of health disparities, fight against
HIV/AIDS, pandemic influenza planning, and vaccine-preventable disease.
Dr. Garcia sees his role as ASH as an opportunity to enhance the secretary’s efforts to
further the mission of HHS and the health of the nation by building, strengthening
and leveraging relationships across the public health community and the U.S. Public
Health Service, while also improving health care for all Americans.
He is a seasoned public health professional with experience in health care delivery,
bioterrorism preparedness, health policy and international health affairs. Prior to
becoming the ASH, Dr. Garcia served as the senior vice president and senior medical
advisor for MAXIMUS Federal Services Inc., where he oversaw the work of the
MAXIMUS Center for Global Health and was the principal architect of the strategic
partnership plan for the Western Hemisphere.
Prior to that, Dr. Garcia was deputy director of the Pan American Health Organization/
Regional Office Western Hemisphere for the World Health Organization. He was
responsible for setting the general direction and strategy of the organization alongside
the director, and for providing leadership and advice on all policy decisions.
Dr. Garcia is a native of Hatillo, Puerto Rico, and a resident of Connecticut. He
served as commissioner of the Connecticut Department of Public Health from
1999-2003, where he created an urban health initiative to prevent disease, increase
health literacy and improve economic conditions.
A trained obstetrician and gynecologist, he once served as the assistant director
of obstetrics and gynecology at St. Francis Hospital and Medical Center in
Hartford, Connecticut.
Dr. Garcia has served on numerous national boards, including the National Advisory
Committee on Violence Against Women, National Dialogue on Cancer, the U.S.
Preventive Services Task Force, and as the president-elect of the Association of State
and Territorial Health Officials.
Brenda Lee Huerta
Brenda Lee Huerta is a Texan, “born and bred” in the Lubbock area. She’s lived and
worked in the Rio Grande Valley for 16 years, after living in different parts of the
country. She started in radio at the age of 5, and has been involved in television and
politics since she was a teenager. Huerta has continued her work in radio, television
and politics, with a side trip to serve in the military. She currently serves as the
Community/Governmental Relations director for Univision Radio in the Rio Grande
Valley in deep South Texas.
Huerta has worked in different capacities in government, including with a U.S. senator
and a Texas governor during her career; and continues her close ties to government
at the local, state, and national levels.
Her work in news and community affairs, both in English and in Spanish, has
brought Huerta and the radio stations international attention, including numerous
awards. She is a Yellow Rose of Texas; and has been honored in the Texas House
of Representatives, as well as by the Associated Press Managing Editors, Texas
Associated Press, Texas Association of Broadcasters, Dallas Press Club, and Small
Business Administration.
Huerta has served and currently serves on a number of boards and commissions,
including her recently completed work on various committees with the American
Heart Association (national), and on the local and state boards, currently serving
as the chairman of the board of directors of the McAllen Hispanic Chamber of
Commerce; and on the McAllen ISD Health Advisory Committee; the AVID
Advisory Group (Advancement Via Individual Determination); and as the editor
of the Health Power Hispanic Health Channel. She is a member of Health Power's
Professional Advisory Council.
Sylvia Meléndez-Klinger, M.S., R.D., L.D.N.
Sylvia Meléndez-Klinger is founder of Hispanic Food Communications, Inc., a
nutrition and food communications consulting company. She has provided nutrition
and culinary consulting services to the food, beverage and pharmaceutical industries
for many years; including clients such as The Coca-Cola Company, Dannon,
GlaxoSmithKline, Kelloggs, and Weight Watchers International.
As a registered dietitian, Meléndez-Klinger provides expert advice about healthful
eating in a practical and easy way. She works closely with brand management teams
to develop messages about the nutritional features and benefits of their products.
She is a skilled media representative, with numerous television, radio and Internet
credits. She has appeared on NBC, CBS, Fox, CNN en Español, Univision,
Telemundo and America TeVe, where she is a frequent guest on “Despierta America.”
Meléndez-Klinger is the nutritionist on “Hispanics Today,” a nationally syndicated
news and lifestyle television program. She also has been a guest nutritionist on many
Hispanic radio talk shows, and is a regular contributor to SimilacMomsAlliance.com
and a moderator for myalli.com.
Meléndez-Klinger has presented at hundreds of conferences, including The International
Association of Culinary Professionals and the Conference of La Cumbre de las Américas
de Nutrición y Salud, School Nutrition Association, National Association of Bilingual
Educators, LULAC, MANA, MAOF, COMADRES, and the 2006 National Hispanic
Women’s Conference, to name a few.
www.aetnahispaniccalendar.comFor Spanish translations of these biographies, visit www.aetnahispaniccalendar.com

Mi abuela

Recomendados

Recomendados

Más contenido relacionado

La actualidad más candente

La actualidad más candente (20)

Similar a Mi abuela

Similar a Mi abuela (9)

Más de Leonardo Vera López

Más de Leonardo Vera López (20)

Mi abuela