Indianapolis Recorder, Indianapolis, Marion County, 7 September 2001 — Page 26

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FRIDAY, SEPTEMBER 7, 2001 ■ PAGE 08

Before making final decision, check your list By OSEYE T. BOYD Staff Writer Last week, I compared different child-care options to help you choose what’s the best for your family. This week, a list of questions to ask child-care providers is given to aid you in the process. If there are too many “no” answers, keep looking. (1) Does the person who will be caring for your child: • Encourage parents to visit at any time? • Appear to be warm and friendly? • Seem to be someone with whom you can develop a relaxed, sharing relationship? • Appear to be someone your child will enjoy being around? • Seem to feel good about herself/himself and the job? • Have child-rearing attitudes and methods that are similar to you* own? • Understand children at different stages of growth? • Have the right materials and equipment to help them learn? • Patiently help children solve their problems? • Provide activities that encourage children to think things through? • Encourage good health habits? • Encourage children to express themselves through words and creativity? • Seem to have enough time to look after each of the children in her/his care? • Have previous experience or training? • Provide routine and rules children can understand and follow? (2) Does the child-care facility have: • An up-to-date license, if required? • A clean and comfortable look? • Enough space indoors and out so all children can move freely and safely? • Safe equipment? • Equipment and materials suitable for the ages of the children in care? • Safety caps on electrical outlets? • A safe place to store dangerous items? • A safety plan to follow in emergencies? • Safe and clean outdoor play area? • Groups of manageable size? • Safe transportation for field trips? • A nap or resting area? • Cots for children through age 5? • Nutritious meals and snacks? • Enough adults to give attention to all of the children in care? • A first-aid kit? Fire extinguisher? Smoke detectors? Covered radiators and heaters? (3) These questions are unique to infant care: • Is there a diaper changing area with a washable surface; is it sanitized regularly? • Are hands washed before and after feeding and diapering? • Are bottles, nipples and toys kept clean? • Are food and formula served at the right temperature? • Are unused formula and food refrigerated and labeled or discarded when bad? See JADA, Page C7

Clockwise from left: Pupusas, Tamal Azteca, Tamal Liviano wrapped, and Tamal Liviano

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eptember 15 th marks the beginning of Hispanic Heritage Month and “el Dia de la Independencia,” or Independence Day.

During this weekend several Latin American countries — Mexico, Guatemala. Honduras, El Salvador, Costa Rica, and Nicaragua among others — as well as many Hispanic communities in the U.S. come alive with the sights and sounds of the celebration of freedom. Generations of families gather to celebrate and share their favorite traditional dishes and customs in an age-old cultural experi-

ence.

Although each country has its own unique traditions and foods, they all share similar attitudes: the importance of the family gathering, the intricacies and dedication to the preparation of the meal, and the attention to the details of the celebration. Another shared characteristic is the use of com masa in traditional recipes, which date back to preColumbian times and have been handed down from generation to generation. When preparing delicious tortillas from scratch, traditional tamales or the incomparable pupusas, today’s generation has the advantage of the availability of com masa flour. This helps eliminate the difficult task of making the com masa from scratch. So, as ingredients are picked carefully and meats are slow-cooked to perfection, the anticipation builds for the feast to begin. Today, we can all share these flavorful recipes as old as history, yet still alive and full of ceremony. Here they are toenjoy during this Hispanic Heritage Month and throughout the year. Independence never tasted so good! Tamal Azteca (Aztec tamale) This dish is something like a Mexican lasagna, using homemade tortillas for the layers instead of pasta. The filling in between the layers can vary, but nothing can substitute the taste and freshness of homemade tortillas! Use individual cazuelitas or ovenproof dishes for a beautiful presentation. 16 homemade 4-inch tortillas made with Maseca 1/4 cup corn oil (divided use) 1/2 cup onion, diced 2 garlic cloves, minced 3 ripe tomatoes, seeded and chopped (discard skins) 1/2 teaspoon salt 2 tablespoons butter 3 small zucchinis, diced 2 cups corn kernels, drained 1 cup cooked chicken, shredded 1 cup crema Mexicana or sour cream 2 roasted Poblano chiles, peeled, stems removed, cut into strips 1 1/2 cups Monterey Jack cheese, shredded To make the tortillas, follow the directions on the Maseca package, stack, and cover with a cloth napkin until ready to assemble tamal. Heat 2 tablespoons of oil in a skillet and saut£ the onion until translucent. Add garlic, tomato, and salt. Cook on low

heat for about 10 minutes or until tomato sauce thickens slightly, stirring often. Reserve. Preheat the oven to 350° F. In a small casserole, heat the butter. Add zucchini and corn, stir to coat. Add 2 tablespoons water and simmer for about 10 minutes or until zucchini is tender. Reserve. In another skillet, heat the rest of the oil and fry tortillas on both sides. To assemble, place a tortilla at the bottom of each cazuelita or individual casserole, moisten with the tomato sauce, and layer chicken, vegetables, crema, chiles and cheese. Repeat layers and finish with a tortilla and a sprinkling of cheese. Place the casseroles or dishes on a cookie sheet on the middle rack of the oven and cook until cheese melts, about 15 minutes. Yield: 4 individual tamales Tamal Liviano (Light tamale) In keeping w ith a desire for lighter fare, these Nicaraguan tamales eliminate the lard and add more vegetables, but the traditional flavors remain. These tamales are wrapped in banana leaves to give a subtle but distinctive flavor to the tamale dough, which is always best when prepared from scratch with high quality com masa flour. One 3 1/2-4 (three and a half to four) pound chicken, cut in quarters 1 tablespoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried thyme 1/2 teaspoon rosemary 1/4 teaspoon cumin powder 1/4 teaspoon coriander seeds For the tamale dough:

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Tamal Liviano

41/2 cups Maseca Corn Masa Flour 1 teaspoon salt (optional) 2 1/2 cups mashed potatoes 5-7 cups water or chicken broth

For the filling:

1 cup cooked brown rice

3 large carrots, peeled and cut in thin strips 2 medium red bell peppers, cored and seeded, and cut

into strips

1 can (8 ounces) garbanzo beans (chickpeas), rins^l and well drained ^ 1 cup canned green peas ^

1/2 cup raisins

1/2 cup pitted green olives

Cilantro sprigs J Place the chicken parts in a heavy casserole and add sa^j black pepper, thyme, rosemary, cumin powder and coriapf' der. Add enough water to cover by 2 inches. Gently bring to a boil, skim, tum down heat and simmer for about 1 hqur or until chicken is tender enough to fall off the bones. Strajp and reserve cooking liquid for the masa flour. Allwy chicken to cool slightly and discard bones and skin. Shred

the chicken and set aside.

To make tamale dough, place the Maseca masa flour, s[ ‘ and mashed potatoes in the bowl of an electric mi _ equipped with a dough hook. Mix masa flour and mashed potatoes. Measure 7 cups of the chicken’s cooking liquid, adding water 'f necessary. Gradually add the liquid to form a soft, pliable dough. Or place the masa flour and mashed potatoes in a large bowl, gradually add water and mix with a wooden spoon. Tum on to a floured counter and knead by

hand for about 2 minutes.

To assemble:

20 banana leaves or aluminum foil

Heavy string

Put all filling ingredients in bowls and set on the counter to make assembly easier. . ^ Cut the banana leaves (or foil) into 10-inch squares. Wipe the banana leaf with a clean damp cloth and lay it length: wise on your work surface, with the grain running from left to right. Mound about 4 tablespoons of tamale dough in the center of the square; top with some shredded chicken, a heaping tablespoon of cooked rice, a few strips of carrot and pepper, a teaspoon of garbanzo beans, a few peas, raisins, olives and a cilantro sprig. As if wrapping a gift, fold the top down over the filling, press lightly, then press the bottom up to cover. Fold the ends towards the center and tum the tamaj over. Again, as if wrapping a gift, tie the tamal securely with the string. Repeat with remaining filling and banana leaves. Arrange a steamer in a pot with a tight-fitting lid. Fill with Sm TASTE, Page C7

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