September 25

release dates: September 25-October 1
39-1 (10)
© 2010 Universal Uclick
Foods for All!
¡Comidas Para Todos!
National Hispanic Heritage Month
began on Sept. 15 and continues
until Oct. 15. This week, The Mini
Page celebrates with an issue about
Hispanic foods.
Rookie Cookie has been finding out
more about Hispanic food, cooking and
customs. Maybe you can help your
family prepare una cena (OOH-nah
SEH-nah), or a dinner, in honor of
Hispanic Heritage Month.
Who are Hispanics?
According to the U.S. Census
Bureau, Hispanic means Spanishspeaking people of any race in the
United States.
Most of the Hispanics in the United
States are from Mexico, Puerto Rico
and Cuba.
BELIZE
HONDURAS
NICARAGUA
COLOMBIA
VENEZUELA
GUYANA
SURINAME
FRENCH
GUIANA
CUBA
MEXICO
GUATEMALA
EL SALVADOR
COSTA RICA
PANAMA
ECUADOR
BRAZIL
PERU
BOLIVIA
CHILE
from The Mini Page © 2010 Universal Uclick
Not so hot
Even in the United States, Hispanic
foods may change based on which
region you live in. Texans might serve
more beef and jalapeño (hal-uhPEHN-yo) peppers, a spicy pepper.
In New Mexico, a similar dish might
be made with pork and green chilies,
and it might not be as spicy. Cooks in
Cuba, Puerto Rico and the Dominican
Republic use spices such as oregano
and black pepper more than spicy
chilies.
PARAGUAY
URUGUAY
ARGENTINA
Hispanic
foods are
well-liked
in the
United
States.
Tacos,
tamales and enchiladas are just some
of the foods we enjoy at home and in
restaurants. Which Hispanic foods are
your favorites?
photo courtesy USDA
Foods we love
Different cooking customs
People from different areas of
Central and South America, along
with Spain and some nations in the
Caribbean Sea, use different foods and
cook them differently. For instance,
some people from southern Mexico
cook with black beans, while in some
regions of Cuba red beans are more
often used.
Family time
In Hispanic countries, the midday
meal is often the biggest meal of the day.
Almuerzo (al-MWAIR-zo), or lunch, is
usually eaten at home and followed by
a siesta (see-ESS-tah), or rest time.
Later in the evening, la cena is a
lighter meal.
Please include all of the appropriate registered trademark symbols and copyright lines in any publication of The Mini Page®.
®
39-2 (10); release dates: September 25-October 1
¡Cocinemos! (Let’s Cook!)
from The Mini Page © 2010 Universal Uclick
Tamales
Tamales (tuh-MAHL-ehs) are eaten in many Latin
American countries. They are all a little bit different, but
most start with masa (MAH-sah), a dough made from
corn. Masa is filled with vegetables, meat, cheese or other
foods and then wrapped in a corn husk or other large leaf.
Then the tamal is steamed or boiled. People peel off the
wrapper and eat the masa and filling.
Una receta de
Rookie Cookie
Carnitas (Pork)
This is a good filler for tamales or delicious by itself.
You’ll need:
• 2 pounds boneless pork shoulder, trimmed and cut
into 1-inch cubes
• 1 teaspoon salt
• 1 onion, coarsely chopped
• 3 to 4 garlic cloves
• 6 whole peppercorns
• 1 teaspoon whole cumin seeds
• 1/2 teaspoon oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
from The Mini Page © 2010 Universal Uclick
Ready Resources
The Mini Page provides ideas for
websites, books or other resources that will
help you learn more about this week’s topics.
On the Web:
• www.nickjr.com/recipes/all-shows/seasonal_
hispanic-heritage/all-ages/index.jhtml
At the library:
• “Mis Comidas (My Foods)” by George Ancona
Traditional cooking
Masa can be found in some
stores, but many cooks make
their own by grinding corn
and mixing it with broth
from meat, oil and spices.
Modern cooks may use a food
Mano (hand) and metate
processor to grind the corn,
but some still use a metate (meh-TAH-teh), a stone bowl
or tablet, with a stone tool (mano, which means “hand”)
that they use to crush the corn kernels.
photo courtesy National Park Service
Rookie Cookie has gathered a few Hispanic recetas
(reh-SEH-tahs), or recipes, from friends. Clip your
favorites to save and make again.
What to do:
1. In a large pot over medium heat, combine pork cubes and just enough
water to cover the pork. Add salt, onion, garlic, peppercorns, cumin
seeds and oregano; bring to a boil. (Put peppercorns and cumin seeds
in cheesecloth and tie before adding to the pot.)
2. As the meat boils, a foam will rise to the surface; skim off this foam,
then reduce heat to low and simmer for about 11/2 hours, adding
water as needed to keep the pot from going dry. Do not allow it to boil.
Remove from heat.
3. Allow pork to cool and remove from broth. Discard peppercorns and
cumin seeds. Shred meat with two forks.
4. Mix in cinnamon, black pepper and paprika.
You will need an adult’s help with this recipe.
from The Mini Page © 2010 Universal Uclick
Brown
Bassetews
try ’n
The N d’s
find
Houn
Words that remind us of Hispanic foods are hidden in the block below. Some words
are hidden backward or diagonally, and some letters are used twice. See if you
can find: ALFAJORES, ALMUERZO, AMERICA, CARNITAS, CENA, CENTRAL,
CUBA, EAT, FLAN, FOOD, HISPANIC, MAIZ, MANO, MASA, METATE,
MEXICO, PUERTO RICO, RECETA, SIESTA, SOUTH, SPANISH, TACO,
TAMALES, TORTILLA.
Hispanic Heritage
Month
TM
Hispanic
foods are a
hit with me!
A
C
I
N
A
P
S
I
H
M
A
S
A
H
N
A
L
F
E
X
J
M
A
N
O
R
Z
R
O
C
A
T
S
E
I
S
I
T
O
R
T
I
L
L
A
C
A
N
E
C
G
F
L
O
A
M
A
I
Z
O
F
Z
C
R
A
K
Q
O
A
R
E
I
N
L
V
D
J
E
N
M
R
I
E
S
O
U
T
H
E
O
T
S
R
M
R
T
C
X
T
A
E
L
A
A
E
U
I
R
Please include all of the appropriate registered trademark symbols and copyright lines in any publication of The Mini Page®.
S
A
L
E
T
C
B
C
E
M
E
T
A
T
E
A
O
U
H
S
I
N
A
P
S
J
P
®
Mini Spy . . .
39-3 (10); release dates: September 25-October 1
TM
TM
You’ll need:
Rookie Cookie’s Recipe
Tex-Mex Casserole
• 1 (8-ounce) package whole-wheat
elbow macaroni, cooked
• 1 pound lean ground beef
• 1/2 cup chopped onion, optional
• 2/3 cup water
• 1 (1.25-ounce) package taco seasoning
Mini Spy and her friends love to make and eat tacos
and burritos. See if you can find: • number 3
• letter E • candy cane • ladder
• letter T
• sailboat • ruler
• umbrella • golf club
• letter A • strawberry • word MINI • musical note
• key
• cheese wedge • fish
• kite
• elephant • number 7
• pencil
• snail
• owl
• question mark
•man in the moon
What to do:
• 1 (8-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes
• 1 cup red bell pepper, chopped
• 1 (2.25-ounce) can sliced black olives
• 11/2 cups reduced-fat shredded
cheddar cheese, divided
1. Cook elbow macaroni according to directions; drain and set aside.
2. Brown ground beef and onion over medium heat.
3. Drain the beef. Add water, taco seasoning, tomato sauce and diced tomatoes.
4. Bring mixture to a boil; reduce heat and simmer for 20 minutes.
5. Stir in cooked macaroni, chopped red pepper, sliced black olives and 1 cup
shredded cheese.
6. Spray a medium-size baking dish with cooking spray. Pour in casserole
mixture.
7. Top with remaining 1/2 cup cheese. Bake for 30 minutes in a preheated
350-degree oven.
You will need an adult’s help with this recipe.
from The Mini Page © 2010 Universal Uclick
from The Mini Page © 2010 Universal Uclick
!
W
E
N
The Mini Page®
Book of States
The Mini Page’s popular series of issues about each
state is collected here in a 156-page softcover
book. Conveniently spiral-bound for ease of use,
this invaluable resource contains A-to-Z facts about
each state, along with the District of Columbia.
Illustrated with colorful photographs and art, and
complete with updated information, The Mini Page
Book of States will be a favorite in classrooms and
homes for years to come.
To order, send $15.99 ($19.99 Canada) plus $5 postage and handling for each copy. Make check or money order
(U.S. funds only) payable to Universal Uclick. Send to The Mini Page Book of States, Universal Uclick, P.O. Box 6814,
Leawood, KS 66206. Or call toll-free 800-591-2097 or go to www.smartwarehousing.com.
Please send ______ copies of The Mini Page Book of States (Item #0-7407-8549-4) at $20.99 each, total cost. (Bulk discount information available
upon request.)
Name: ________________________________________________________________________________________
Address: _______________________________________________________________________________________
City: _________________________________________________________ State: _________ Zip: ________________
Barbara Siesel and Keith Torgan are the members of
the musical duo Flute Sweet & Tickletoon. They have
made CDs and videos to introduce kids to classical music.
Barbara began playing the recorder when she was 6.
By the time she was in the sixth grade, she knew she
wanted to play the flute. She played in the New York AllCity Orchestra when she was in high school and got to perform with the
New York Philharmonic. After she graduated from college with a degree
in music, she performed with orchestras all over the world. She later
taught music at a college.
Keith loved to sing when he was a child. When he grew up, he studied
acting at a school in New York and also learned to play the guitar. He
began composing music to go with plays. He founded a musical group to
perform for kids. Later, he sold cars and made up songs about them.
Keith and Barbara met online and later formed Flute Sweet. They
perform for kids in libraries, schools, theaters and concert halls. They
also formed a different kind of duo and got married!
from The Mini Page © 2010 Universal Uclick
photo by Bruce Shippee
Meet Barbara and Keith
from The Mini Page © 2010 Universal Uclick
TM
All the following jokes have something in common.
Can you guess the common theme or category?
Alice: What do you call a sick alligator?
Avery: An ill-igator!
Ace: What do you get if you cross an
alligator with a pickle?
Aaron: A croco-dill!
Aislyn: What would happen if an
alligator swallowed a computer?
Archie: It would get a megabyte!
Please include all of the appropriate registered trademark symbols and copyright lines in any publication of The Mini Page®.
®
39-4 (10); release dates: September 25-October 1
from The Mini Page © 2010 Universal Uclick
Las Recetas de Rookie
Una receta de
Rookie Cookie
(Rookie’s Recipes)
Maíz (Corn)
Maíz (mah-EES), or corn, is an
important part of the foods eaten
in Central and South American
countries. Tortillas (tor-TEE-yahs) are round, flat bread
made from corn or flour. They’re used to make tacos,
enchiladas, burritos and other favorites.
Mexican Stew
You’ll need:
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 2 cups water
• 1 (15-ounce) can tomato sauce
• 2 (14.5-ounce) cans diced
tomatoes with green peppers,
undrained
What to do:
• 4 cups shredded cooked
turkey or chicken
• 1 (16-ounce) can pinto
beans, drained
• 1 (15.25-ounce) can corn,
with liquid
• 1/2 cup light sour cream
• 1/2 cup chopped fresh
cilantro (optional)
Una receta de
Chicken Cornbread Bake
You’ll need:
• 1 cup (4 ounces) pre-shredded four-cheese Mexican
blend cheese, divided
1
• /3 cup fat-free milk
• 1/4 cup egg substitute
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box cornbread mix
• 1 (4-ounce) can chopped green chilies, drained
• cooking spray
• 1 (10-ounce) can red enchilada sauce
• 2 cups shredded cooked chicken breast
• 1/2 cup fat-free sour cream
1. Heat olive oil in a large pot; cook onions and garlic until
softened.
2. Add spices and stir for 1 minute until mixed.
3. Add water, tomato sauce, diced tomatoes, and shredded
turkey or chicken.
4. Bring to a boil, then simmer for 5 minutes.
5. Add beans, corn, sour cream and cilantro. Simmer again
for 20 minutes, uncovered. Serve with optional toppings of
shredded cheese or crushed tortilla.
You will need an adult’s help with this recipe.
What’s for postre (dessert)?
What to do:
photo courtesy Miia Hebert
In Mexico, kids might ask for a dessert of flan (flahn).
This caramelly custard dessert usually has a vanilla
flavor, but people also add almonds, orange or coffee.
Alfajores (al-fuh-HOR-ehs) are South American
sandwich cookies. Crisp cookies on the outside have a
layer of sweet dulce de leche (DOOL-seh deh LAY-cheh)
between them.
Sopaipilla (soh-puh-PEE-yah) is a
fried pastry served at breakfast, with
a meal or as a dessert. In Mexican
restaurants in the U.S., sopaipillas
are often filled with honey and
dusted with powdered sugar.
Rookie Cookie
1. Preheat oven to 400 degrees.
2. Combine 1/4 cup cheese and next seven ingredients in a
large bowl, stirring just until moist.
3. Spray a 13-by-9-inch baking dish; pour in mixture.
4. Bake for 15 minutes. Pierce surface with a fork; pour
enchilada sauce over top.
5. Top with chicken; sprinkle with remaining 3/4 cup cheese.
6. Bake for 15 more minutes until cheese melts.
7. Remove from oven and let stand for 5 minutes. Cut into 8
pieces; top each with 1 tablespoon sour cream.
Makes 8 servings.
You will need an adult’s help with this recipe.
Most newspapers have a special food page one day a week. Look
Next week, The Mini Page is about migrating monarch butterflies.
in your paper for recipes for Hispanic foods.
The Mini Page Staff
Betty Debnam - Founding Editor and Editor at Large Lisa Tarry - Managing Editor Lucy Lien - Associate Editor Wendy Daley - Artist
Please include all of the appropriate registered trademark symbols and copyright lines in any publication of The Mini Page®.