Little Grass Skirt

Tiffany is taking another Home Economics class. This year, the focus is on sewing. Her first project is a rafia hula skirt that she is making for her little cousin. She is currently crocheting the waistband. Next she will add the tasles and the "grass" for the skirt.

Enchiladas Verdes

Tiffany is gathering recipes from family and friends as part of her Home Economics class. She wanted to share some of the Mexican ones.

Enchiladas Verdes
Prep Time: 1 hour 30 minutes
Servings: 6
From: Irma Cervantes

Ingredients:
Salsa Verde
· 8-10 tomatillos
· 1 white onion
· 3-5 serrano chiles
· 2-3 cloves of garlic
· water
· 3 cubes chicken bouillon
· 2 Tablespoons of oil

Enchiladas
· 30 corn tortillas
· 2 whole skinless chicken breasts
· water
· oil

Condiments
· Panela cheese, shredded
· sour cream
· 1 white onion

Directions:
Salsa Verde:
1. Place tomatillos, chiles, garlic and onion in pot and cover with water.
2. Bring to a boil and cook until tender.
3. Place in blender with bouillon and 1 cup of water from pot.
4. Whip until smooth.
5. Heat oil in frying pan.
6. Add sauce to pan and cook until heated through.
7. Keep warm until ready to serve.

(Sauce may be refrigerated at this point for use at later time)

Enchiladas:
1. Place chicken breasts in pot and cover with water.
2. Bring pot to a boil and cook chicken until done.
3. Remove breasts from water and set aside to cool.
4. Shred chicken breasts.
5. Add just enough oil to a frying pan to cover the bottom*.
6. Heat oil over medium heat.
7. Place 2 tablespoons of chicken on each tortilla and roll tightly.
8. Place rolled tortillas seam down in pan.
9. Brown slightly turning occasionally.
10. Remove from pan onto paper towel.

To Serve:
1. Thinly slice onion and set aside.
2. Place 4 enchiladas on a plate and cover with salsa.
3. Place a few slices of onion on top.
4. Add a large dollop of sour cream on top.
5. Sprinkle 1-2 tablespoons of cheese on top.
6. Serve.

*Add more oil to pan as needed.

Note: Enchiladas Verdes may be served alone or with rice, beans, or guacamole.

Where I´m From

Tffany is doing a family history project for her American History class. She had to write a poem about where she is from and here it is:

Where I’m From

I am from everywhere and from nowhere
From south to north, east to west
From Texas to Michigan, Tennessee to Mexico
I am from change

I am from being proud of who I am
Being different, yet in many ways the same
Dealing with ignorance and intolerance
But, knowing, I have the best of both worlds

I am from funny accents
Southern and Mexican
Hearing them brings a smile to my face
making me feel at home
Wherever I am

I am from a loving family
Long conversations with my grandparents
Giving me strength and wisdom
I wish to one day be like them

I am from beautiful blue eyes
That I wish I had
Those eyes calming and comforting me
With their motherly gaze

I am from brotherly bonds
My older brother’s heart
Beating in unison with mine
And my younger brother’s face
Restoring my faith
Reminding me of the good things in life

I am from careful guidance
Of my father
Making me know my roots
But letting me test my wings
To fly one day on my own

I am from heartbreak
Wrongs and failures clouding my vision
But only this, really teaching me
Making success so much sweeter

I am from old friends
And from new friends
Living without them would be impossible
These bonds will last a lifetime


I am from red, white, and blue
And red, white, and green
Don’t ask me to choose
They are both in my heart

I am from here
And from there
I am myself
My journey has only just begun

Soup's On!

Tiffany's has been learning her way around the kitchen for her Home Economics class. She made a very good cream of broccoli soup for Thanksgiving.