SUNNY SHOWS OFF HER CHILE PARAPHERNALIA - Sunny holds a chile workshop for youngsters attending a summer reading program in Anthony, New Mexico.
Building Hanzel and Gretal's spicy gingerbread house, hosting a Mad Hatters Tea Party and cooking up Dr. Seuss' famous green eggs and ham were just a few of the projects that ushered in the kid's June Summer Reading Program held at Valley Community Library in Anthony, New Mexico. Books Come in All Flavors was the theme, and 26 lad and lassies, ages 5 to 13, shared in the fun led by El Pasoan Linda Brown. Selected books with food themes were first read, followed by a cooking class. (Volunteers donated the groceries.) "The green eggs and ham received mixed reviews," said Brown. Green food coloring was used to color the eggs, "but some of the kids refused to sample them," she laughed. The gingerbread house and the tea party, for which flashy party hats were made, were more palate pleasing, according to Brown.
Summer Reading Programs encourage youngsters to read "just for the heck of it," and helps develop lifetime reading skills. Brown has volunteered to lead the program, "which keeps growing each year," for the past five summers. "The kids have fun but so do I," she said. "I really enjoy it." Other volunteers included Betty Stevenson, Virginia Nunez, Candice Brown, Rafaela Melendrez, Irma Adler, Deanna Adler, Norma Farris, Joyce LeVeille, and Rocio De La Rosa.
Participants are asked to keep reading logs and kids with perfect attendance (there were 11 this year) were automatically entered in a drawing. The grand prize winner was Jonathan LeVeille, who received a picnic basket and 10 books. Names were also drawn for other prizes including a radio, a camera, and a book bag. "But everyone was a winner," said Brown. "Every child received a new book on the last day."
The program culminated on June 27 with a party, which included the completion of a cookbook (some recipes are shared below), games, drawings, a play, prizes, and a pizza fete. Your columnist participated in this year's chile theme activity with a chile Show 'n Tell followed by a salsa-making spree. I proudly flaunted my chile paraphernalia - chile books and cookbooks, chile magnets, jars of salsa, wooden and paper ristras, chile adorned water glasses, an array of chile stickers, my favorite dehydrated chile meals, a chile apron, a chile hand towel, chile napkins, a chile recipe holder, a chile puzzle poster, a deck of chile cards, chile photographs, my prized chile cap and tie (which I wore), and the chile boxer shorts that I later modeled amidst a gaggle of giggles. The Hatch Chile Express Store donated chile post cards for each youngster as a souvenir. During my Show 'n Tell, I also presented a chile challenge: "Who dares to sample these hot dehydrated chiles," I asked, offering the heated flake bits in a plastic cup. Most of the kids took up the dare and scarfed them down like genuine chileheads.
I supplied the salsa recipe for the cooking session but Betty Stevenson did all the work. She chopped, diced, sliced and minced the savory ingredients in advance, which the kids later took turns mixing. When the sassy sauce was ready, everyone pigged out, slathering the heady potpourri on crunchy, toasted tortilla chips.
Food writing is tough work.
INDIAN FRY BREAD
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup warm water
Combine flour, baking powder, and salt. Add water to make dough the consistency of bread. Tear off balls of dough. Rollout on a board lightly dusted with flour until each ball is flat and thin. Punch a hole in the center of each piece. Fry one at a time in hot fat 2 or 3 inches deep. Drain on a piece of absorbent paper. Pour honey on the top. Eat while hot...and smile!
STONE SOUP ("Stone Soup" is a popular folk tale.)
1 large, very clean stone
4 cups water
3 large carrots
3 potatoes
2 onions
1 can tomatoes
1 can corn
1 can peas
4 teaspoons beef bouillon
Dash of salt
(Editor's note: For added zing, chileheads should add their favorite chile pods. Serve with toasted green chile bagels.)
Heat water in a large pot. Add the stone. Peel and cut up carrots, potatoes, onions and celery. Boil ingredients until soft. Add tomatoes, corn, peas, and bouillon. Add salt and boil 10 minutes. Remove the stone. Serve with crackers.
SNAPPY SALSA
2 cups canned tomatoes, chopped and undrained
1 medium onion, chopped
2 cloves garlic, minced
1 (4-ounce) can diced green chiles (medium or hot) or 4 fresh chiles, roasted, peeled (medium or hot)
1/2 teaspoon salt
1 tablespoon wine vinegar
1 green pepper, diced (optional)
1/2 teaspoon chile powder
Mix all ingredients together and cover. Leave overnight in refrigerator to blend flavors. If a finer texture is desired put ingredients in a blender for a few seconds.
