|
Cinco de Mayo Recipe & Snack Ideas
Make
tacos, letting children help prepare and assemble
ingredients. Pumpkin
carving knives are great for
children to use in cutting veggies into small pieces.
Take a flat round sugar cookie and
add a gum drop on top. Use frosting for the "glue."
Sopapillas
Place
flour tortillas on foil covered cookie sheet and let
children spread butter on tortillas. Next have
them
sprinkle with sugar & then cinnamon. Bake on
350 degrees for 5 - 10 minutes Slice like a pizza and
ENJOY!!!!
Cinnamon Snacks
Use a flour tortilla and brush with melted butter. Sprinkle
cinnamon sugar on the tortilla and
fry in lightly oiled pan for 30 seconds to 1 minutes. Cut into triangles
and serve. The kids love it!
Be careful around the hot oil, but it doesn’t splatter because you use such a
small amount of oil.
Flag Snack
Cut up
red bell peppers and green ones too, into strips. Dip them
into yogurt mixed with ranch
dressing. You have the colors
of the flag...GREEN WHITE RED. Tell the kids
about the flag.
Cheesy Nachos
Let the children help make cheese nachos by sprinkling grated cheese on
top of tortilla chips. Then bake at 350 degrees until the cheese has
melted.
Burritos
Provide each
child with the following: a small flour tortilla, a
tablespoon of refried beans,
a tablespoon of shredded
cheese, and a small cup of mild salsa for dipping.
Demonstrate
how to spread the beans on the tortilla,
sprinkle the cheese over the beans,
and then roll the
tortilla into a burrito. Yummy!
Quesadillas
Ingredients
Needed:
1 Dozen flour tortillas
1 Lb. Cheese - either Cheddar or Monterey Jack (grated
or sliced thin)
1/2 cup sugar (optional)
Directions:
Warm tortillas on a griddle or grill to soften.
Place cheese on half of the tortilla and fold over
and
return to grill. Let it toast a little on one side,
then turn over to toast the other side long
enough to melt
the cheese. When cheese is melted remove from grill
and cut into halves
or fourths to serve. Quesadillas
may be sprinkled with a little sugar if a sweet taste is
desired.
Cinco de Mayo Corn
Chips
Ingredients
Needed:
!/2 cup yellow cornmeal
1/2 tsp.
salt
1 cup very hot water
3/4 cup very hot water
1 tsp. margarine
Directions:
Mix cornmeal and salt together in large bowl. Pour
in one cup of hot water and margarine,
stir until
margarine is melted. Add 3/4 cup water and stir.
Drop spoonfuls of the corn chip
mixture onto a greased
cookie sheet. Bake at 450 degrees "F" for 12 - 15
minutes or until
golden brown. Add a few drops of
food coloring to your Cinco de Mayo Corn Chips to
make a
colorful and tasty bowl of chips.
Salsa
Have the
children bring the following ingredients from home:
tomatoes, onions,
chilies, and cilantro. Let them take turns cutting up the vegetables
using a dull
butter knife. Add a little salt and sugar.
Provide a bag of tortilla chips for dipping.
Guacamole
Be sure to find avocados that are ripe so they will have the
best flavor and they will mash easier.
Also, don’t forget to bring in bags of chips. Peel a large ripe avocado & remove
the pit. Mash the
avocado with a fork in a bowl. Pass the bowl around the class so each child can
help mash the
avocado. Add 1/2 cup chopped tomato, ½ tsp. minced onion & 1 tbsp. fresh lemon
juice. Stir well.
Luaqueda
(Mexican drink)
3 c. milk
3 bananas (very ripe)
1 can frozen concentrate tropical fruit juice OR
2 1/2 to 3 cups
fresh fruit such as strawberries, raspberries, mangos or passion fruit.
Put all ingredients in mixer. Mix until smooth. Serve cool. 6-8 servings.
Mexican Punch
Try this tasty drink with your class. You will need the
following:
12 oz can of frozen orange juice (thawed)
48oz can of cranberry juice cocktail
2 liters of lemon-lime soda
24oz water
Mix all ingredients well and chill. Serve over ice.
Mexican Wedding
Cakes
Pre Heat Oven
to 400*
Mix together 1 cup softened butter or margarine, 1
teaspoon vanilla, and 1 1/2 cups powdered sugar
in a large
bowl. Add 1/4 teaspoon salt and 2 1/2 cups flour to make a
stiff dough. Shape the
dough into golf ball sized
balls. Place the dough balls on 2 ungreased cookie sheets
about
2" apart. Bake for 10 - 12 minutes or until lightly
browned. Allow to cool slightly and roll in
powdered
sugar. I usually roll them all the cookies twice in
the powdered sugar.
Mexican
Fiesta / Tasting Party
Sharing
Mexican cuisine with the children would make a great snack
or lunch.
Here is a list of foods that would be
great to have the children try.
Guacamole: and
show them a avocado so they will know what type of food
this was made from.
A picture or real fruit will be
fine. With the real food they are able to touch, see
smell and taste.
Bean Dip or Refried Beans: Having some dry beans on
hand again they can
see touch smell and taste. Then
you can use the beans to make a craft with.
Corn Chips and Tacos: Showing an ear of corn, corn meal
and corn flour. This is great because you can
mix
the corn meal or corn flour with water and they can feel
the different textures and compare the taste too.
Making Tacos ,Burritos, enchiladas, which you can make so
many fun things with these.
They can be used for breakfast
with eggs and cheese, refried beans and p-nut butter and
bananas.
At lunch you can use scrambled hamburger, cheese, chicken
, refried beans and veggies.
You could also use cold cuts
and make a stack and cut them in triangles and
serve with
red and green peppers. Which are the colors of the Mexican
flag.
At snack you can spread butter on the with cinnamon and
brown sugar and toast in the oven
and have a nice snack.
Also using Chocolate chips too, or a flavored cream
cheese.
The other thing is that you can purchase the
hard shells and the flat ones that are
either corn or
flour. Again another great way to compare. They would
have
fun with these because they can help make their own
snacks.
Mexican rice: This would be easy to make on your own
with
rice and tomatoes and onions and some seasoning.
Polvorones
(Mexican Sugar Cookies)
2 cups flour 3/4 cup sugar 1/2 tsp cinnamon 1 cup butter or
margarine
Preheat oven to 300 F. In a bowl, stir together flour, sugar
and cinnamon. Cream butter with a beater.
Add flour mixture 1/2 cup at a time to the butter while still beating
until it is all incorporated.
Use a teaspoon to spoon out small pieces of dough and shape into a cookie.
Place on ungreased cookie sheets and bake 25 minutes. Optional:
sprinkle warm cookies with sugar and cinnamon. Makes 24 cookies
Taco Soup
11/2 lb ground beef
1 28 oz can tomatoes
2 15 oz tomato sauce
1 cup water
1 can pinto beans
1 14-16 oz can corn, drained
1 envelope taco seasoning mix
Tortilla chips broken-up into small pieces
Toppings: Shredded cheese, chopped tomato, chopped olives,
green pepper, shredded lettuce
Brown beef, drain. Puree tomatoes in their liquid; add to pan
with tomato sauce water, beans, corn
& mix. Bring to a boil then let it simmer for 10 minutes. Top with chips
and other desired toppings.
Mexican Tortillas
Made with either corn flour or wheat flour, these flat rounds
are a staple of the Mexican
diet. Tasty right off the griddle tortillas also provide a base for meat
and cheese fillings.
2 cups masa harina corn flour, available in ethnic food
sections of supermarkets)
1 teaspoon salt
1 1/2 cups warm water
Combine masa harina and salt in a large bowl. Gradually add
water and mix with your hands until mixture
forms soft dough. Form dough into 15 equal balls. each about the size of a
golf ball. Using a tortilla press
or a rolling pin, flatten each ball into a thin 6-inch circle. Cover
tortillas with a moistened towel until ready to cook.
Fry tortillas in a dry pan over medium-high heat for about 3 minutes,
turning once. Serve warm. Makes 15 tortillas.
Bread Pudding
(Mexican Capirotada)
Ingredients:
6 to 10 slices of dried bread or 6 flour tortillas
2 cups brown sugar
2 tsp. cinnamon
2 cups grated cheese
1 cup raisins
1/2 cup pinons (pine nuts) or chopped pecans
2 cups water
6 T. butter, oleo, or oil
Mix sugar, cinnamon and water. Spread 1/6 mixture of cheese,
raisins, butter, and nuts on tortillas.
Stack and repeat until all ingredients are used. Pour syrup (sugar,
cinnamon and water mixture)
over the entire dish. Bake for 20 to 30 minutes at 350'. Serve warm.
Pre-K Fun Theme Pages are
for educational reference only!
No copyright infringement is intended.
I do not claim any of these as my own ideas.
They are shared from friends and fellow group
members.
Thanks for sharing all your great ideas!
|
