Peace Diaries Workspace

XI. United States

Chapter 32: New York, New York

MS 390 School

Teacher: Darryl McKnight

	Student: Audrey D. FRIED CHICKEN Ingredients Chicken Flour Oil Seasoning, like Adobo * Adobo Seasoning is a traditional Mexican blend: 4 cloves garlic 1 teaspoon dried oregano 1 teaspoon peppercorns 1/2 teaspoon paprika 1 teaspoon salt Recipe Hi, my name is Audrey. I’m going to tell you how my mother makes her fried chicken, how it tastes and who taught her how to cook it. First, my mother cleans the chicken. Then she makes sure she has enough flour, and Adobo seasoning, to cover the whole chicken. As part of the next step she dips the chicken into the flour, then she takes the chicken out of the bowl and shakes off extra flour. Then she pours oil in the frying pan, filling half of the pan. She lets the oil get hot; it bubbles for about 10-20 minutes. She puts the chicken in the hot oil. It gets brown on one side. Then she turns it over and fries the other side. When the other side gets brown she takes it out of the pan with a fork. Before my grandmother puts the chicken pieces on a plate she uses a napkin to line the plate, or bowl. Finally she puts the chicken on the napkin so the excess oil can drain off the chicken. Essay I like the way my mother makes her fired chicken. It tastes good to me because it is crunchy and I like the flavor. When I eat it I keep going back to get more! The first time I tasted the chicken I loved it; now chicken is one of my favorite foods. My mother learnt how to make friend chicken from her mother (my grandmother) and she, in turn, learnt how to prepare it from her mother. Staying true to this tradition, my mother has now passed on this recipe to me.
	Student: David G. ARROZ CON GANDULES VERDES Ingredients 4 cups of rice 1 can of peas 1/2 spoon of Sofrito 1 pack of Sazon 1 teaspoon of salt 1/2 jar of olives * Sofrito - is a pre-cooked mixture of olive oil, onion, garlic, peppers and tomato that is used as a cooking condiment. * Sazon - is a blend of dried herbs and spices with a base of garlic powder, and garlic powder. "Sanzon Goya" is a popular brand. Recipe Now I will tell you how to make this dish, step by step. Step One: Take 4 cups of rice. Step Two: Add 1 can of peas and olives. Step Three: A spoon of sofrito and 1 pack of sazon. Step Four: Add 1 teaspoon of salt. Step Five: Let it simmer for two minutes, and then cook it for 45 minutes. When it's done you will have a dinner that tastes great! You take a pot with a little oil put it on the burner and you put the sofrito, sazon the olives and the peas. You put the rice with water just enough to cover the rice with the salt and you let it cook for 45 minutes to an hour. Essay Annual Dinner – My family cooks this kind of rice for the holidays and for parties. This tradition has been going on for a very long time. My mother’s mother and her mother have always cooked this rice. This rice dish comes form our culture, which is Puerto Rican. If you were to go to a Spanish party you will always find 'Arroz con gandules'. This rice-based dish, called 'Arroz con gandules', tastes very delicious.
	Student: Tharuis G. THE FAMOUS PINACOLADA Ingredients 48 oz. Pineapple juice 16 oz. Cream of coconut 32 oz. Light Puerto Rican rum Recipe * Mix all the ingredients together in a blender, at high speed, for about 30 seconds * Place mixture in the fridge * Pour the mixture over crushed ice and enjoy! Note: Pinacolada can also be made without Puerto Rican rum Essay The famous Pinacolada is my recipe. It was passed on from my great grandmother to my grandmother, who then passed it on to me. Some say the famous Pinacolada came from Hawaii, but my grandmother tells me that it comes from Puerto Rico. I like Pinacolada, because it tastes very good, but I do not drink Pinacolada with rum because it is not for kids. This drink is special to me because my grandmother makes it every New Year's day. I remember that last New Year's my brother came over with his girlfriend; my grandmother and my brother drank too much Pinacolada. When I was sleeping he came into my room and poured a cup of water on me. I said, "Mike, are you crazy? I am trying to sleep!’’ That is a funny incident that I remember from last New Year’s day
	Student: Sueharie G. CHICKEN SOUP Ingredients Chicken Vegetables Sopita Sazon Salt Rice Recipe 1. add a lot of water the pot 2. add 1 cup of salt 3. cut the chicken a big pan 4. add a lot of rice in the pot 5. add vegetable to it 6. add a pack of sazon 7. add sopita Essay I like the way my mother makes it because it is very special to me. My mother would take hours in the kitchen and I would just peak and she would not tell me what she doing in the kitchen. She would tell me to go to my room and I was so curious because I wanted to see what she was doing.
	Student: Mylinda L. SWEET POTATO PIE Ingredients 1 pound sweet potatoes 1/2 cup butter, softened 1 cup white sugar 1/2 cup milk 2 eggs 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 [9"] unbroken pie crusts Recipe Boil sweet potatoes for 40-50 minutes until done, then remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat Until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees for 60 minutes.
	Student: Timothy M. COLLARD GREENS Ingredients 1 tablespoon of butter 1 teaspoon of pepper 1 teaspoon of Lawrys (a brand name) seasoned salt 6 pieces of soft cooked bacon Recipe 1. Pull the leafs apart and wash. Cut up the leafs. Rewash 2. Use a large pot. Fill the pot 1/4 of water and put in the greens. 3. Bring to a boil, reduce heat to low simmer. Cook until tender Essay The origin of collard greens is the south the significance of the recipe is family to me. Collard greens is just about always a part of the Sunday dinner .The recipe is special to me because it always a part of a special dinner were the family gets together like holidays, Sundays and family get together. Get togethers are always big in my family because I have a very large family we all cook a dish and bring it to the house we will be at. A fret dinner we sit round and talk watches TV and play games. Our dinner usually goes late into the night. And collard green is usually part of the dinner
	Student: Christian M. RICE AND BEANS Ingredients 1-3 lbs of sausage (cut in 1-inch pieces) 1 lb of pork (chopped) Sofrito, Recalito, Sazon & Jamon Garlic & Onion powder Oregano 2 cans of green pigeon beans (gandulez) Recipe In a large pot, fry the meat with 3tbs of sofrito and recalito, 2 packets of of sazon and 1 packet of jamon. Then, sprinkle a little garlic powder, onion powder and oregano over the meat. When the meat is brown, cover it with water, cover and simmer for about one and a half hours. Now, add another packet of sazon and jamon each. Open and add both cans of beans. Follow this with six cups of rice. Cover with water and a little oil or a tablespoon of lard. Cook on high until it boils. Cover and let it simmer for about 20 minutes. Turn it over and cover again, until it is finished. Essay I’m Puerto Rican. I was born in Puerto Rico and my religion is Catholic. Every Christmas and Thanksgiving my family and I get together and have dinner. My favorite food is rice and pigeon peas, with pernil and pastels. I like this recipe because it tastes good and it represents my culture. It is very special to me because my mother and my grandmother have been making it for a long time. My grandmother makes this dish really well. She puts rice in a pot, adding the beans and then covering the pot, leaving it to simmer for about one and half hours. In another pot she cooks the beans. I hope you, or somebody in your family, tries this recipe because it tastes very good!
	Student: Jasmine R. PORNONOS Ingredients Platanos Ground Meat Sazon Black pepper Oregano Sofrito (a type of green pepper) Onions & Garlic (Sweet Platanos with Mince in the Middle) Recipe First cook the ground meat (mince) and then cut the platanos into slices. Fry the platanos. As soon as they are done, stick toothpicks through the corners of the platanos. Put mince in the middle and add a little flour (to bind the meat together). Fry it all. Once it is done, you can eat them! Essay I love pornonos. My cousin loves pornonos too. She can eat pornonos everyday. My whole family loves pornonos. My mother’s pornonos taste so good that when you eat one you would want more. You would eat all the food and wouldn’t leave any for other people. One day my mother made pornonos and my cousin was there. When she finished hers, she wanted more. So when we all went to sleep my sister and cousin were up and they ate them all. The next day we woke up and my mother was going to eat some more — but there were none! My sister and cousin ate them all; that’s how good they were. Whenever my mother makes pornonos my cousin comes over. If my mother didn’t tell her that she was making pornonos she would get mad at her. When my mother makes pornonos, even my grandmother wants some. They taste so good that everybody wants some! My sisters and I always have to help my mother make pornonos, which is fun to do because you have to slice the platanos and put the mince in the middle. They taste so good that I could eat them all. When my mother made Pornonos last her friends were coming over. That's the first time that they tried them. Now they always ask her when she will be making pornonos again
	Student: Jose R. RICE AND BEANS In North Carolina the recipe that me and my parents eat the most for dinner is rice and beans. Sometimes me and my parents go to restaurants and eat rice and beans. We go to different kind of restaurants and eat different kind of rice and beans and it is my favorite recipe. Sometimes me and my parents eat rice and beans for dinner in our backyard and in my aunt's house. I used to save my rice and beans when they were a little bit for the next day. In North Carolina there was a lot of memories. I eat white rice with red beans. My mom first heard about rice and beans was from Puerto Rico and my mom learned how to cook rice and my mom learned how to cook any kind of rice and beans because my grandmother taught her.

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