JAMES ADAMS

PHOTOGRAPHY

THANKYOUTOOURWONDERFUL

PARENTANDSTAFFVOLUNTEERS!!

Eva Bazant, Rebecca Brezenoff, Rose & Nehemiah Cole, Nancy Gonzalez, Colleen Hicks, Jason LaBarr, Jacqueline Clary, Rosalia Castelán, Tony Berry,

Kyle Schappell, Yuliya England, Alexandra Gonzalez, Yesenia Mejía, Melissa Riorda, Patty and John Raby,

Rebecca Nicholson, Jill Vasbinder Morrison,Leana Houser, Helen Tucker, Pat Foster,

Sandra Calle, Rosa Martinez, Liz Kaplan, Ellie O’Connor, Jen Shaffer, & Felicia German and Ariel Demas

____________________

Culinary Arts Club Students

Makaila Johnson, Olivia Sullivan, Devin Turner, Austin Taylor, Morgan Taylor, Toni Wells, Giuliana Coven, Katherine Gonzales, Khalil Motley, Zury Tufino-Amaro,

Anthony Guillen Espinoza, Autumn Gousse

International Night~Noche Internacional

LOS PUEBLOS DE HHA March 21, 2017

5:30 pm Performances Slide Show Fashion Parade6:30pm Dinner

GET YOUR TICKETS NOW

Join us for a fun night to support HHA B3 - Bingo, Bids, and Bites. Saturday, April 1, 2017 6pm-11pm https://bcp.givezooks.com/events/b3-2017

DANCES FROM AROUND THE WORLD

Masters of Ceremony Elizabeth Ibarra (8th) and Alex Taylor (6th)

ECUADOR Rosa Martinez: Oriente, Limón Indanza

Jason Jarra (2nd)Angélica Sánchez: La Troncal, Cañar

Jessica Garcia (6th)Sandra Calle: Limón Indanza

William Guambana (6th), Christopher Guambana (1st)Rosa Carchipulla: Cañar

Anna Cornejo (6th), Diana Cornejo (1st)Laura Naula: Cuenca

Jennifer Rosas (6th), Brandon Rosas (1st) Gladis Estrella: Oriente, Limón Indanza

Kimberly Portillo (6th), Jesús Portillo (5th)

SENEGALRose & Nehemiah Cole: Dakar, Senegal

Joseph Cole (6th), Sarah Cole (4th), Danielle Cole (2nd),

CENTRAL AFRICAN REPUBLIC Yatenzoba Lenguendayen: Central African Republic

Gni Mpoko (5th), Danielle Mpoko (2nd), Theo Mpoko

IRELANDMairead Palmer (5th), Kelsey Tong (2nd), Fiona Palmer (2nd)

MEXICO Yesenia Mejía: San Jose del Progreso/ Oaxaca, MéxicoAlexandra Gonzalez: HHA Mom & Dance Teacher

Yoselin Praxedis (7th), Stephanie Paxedis (5th),Justin Praxedis (3rd), Katherine Gonzalez (3rd), Alejandra Molina (3rd), Kristal Avila (3rd), Dylan Mall (3rd), Kayla Salto (3rd), Josué David Morales-Mejía (2nd), Daniela Gonzalez (1st), Sophia Molina (1st), Melissa Colín Gonzalez (K).

Pirozhnoe Kartoshka (“Potato Pastry” Chocolate Truffles)

by Yuliya EnglandIngredients

14 ounces honey graham crackers 7 ounces sweetened condensed milk (usually comes in a 14 oz can, so you use half of it)1 stick (= 4 oz) unsalted butter, melted) 3 tablespoons unsweetened cocoa powder

Directions 1. In a food processor, blend the graham crackers until

finely ground, place them in a large bowl. 2. In a medium bowl, combine butter and sweetened

condensed milk. Add the cocoa powder, mix well. 3. Gradually stir the mixture into the graham cracker

crumbs. 4. Using your hands, form the mixture into the shape of a

potato or 1 to 1.5 inch balls. 5. Decorate with pine nuts or dots of frosting, or sour

cream to make the potato “eyes”, or roots. Refrigerate for at least 30 minutes.

RECIPES RUSSIA

http://www.mydeliciousmeals.com/recipe/kartoshka-chocolate-truffles

Empanadas de Queso (Cheese Empanadas)

by Sandra Calle and Rosa Martinez

1. To make the dough, get a large bowl. Add the ingredients in this order, mixing after each addition.

2 cups water1 cup softened butter or margarine1 tsp. baking powder 3 tsp. sugar 2 eggs 1 package harina de trigo (about 2 lbs. wheat flour)

You will also need: 2 lbs. feta cheese About 3 cups of vegetable oil for frying About 1 cup granulated sugar

2. Knead the dough for about 5 minutes.

3. Divide the dough into about 30 pieces a little bigger than a golf ball.

4. Use a rolling pin to roll the dough into an oval shape.

5. Crumble some feta cheese in the middle of the dough.

6. Fold the dough over the cheese. 7. Seal the empanada by pinching the edges together

with your fingers. 8. Fry the empanadas in hot oil for a few minutes on

both sides, until golden brown. 9. Remove the empanadas from the oil and sprinkle with

sugar. Enjoy!

RECIPES EQUADOR

De la Sierra Morena,Cielito lindo,

vienen bajando,Un par de ojitos negros,Cielito lindo,

de contraband.(x2) Ay, ay, ay, ay,Canta y no llores,Porque cantando se alegran,Cielito lindo, los corazones.(x2) Ese lunar que tienes,Cielito lindo,

junto a la boca,No se lo des a nadie,Cielito lindo,

que a mí me toca.(x2)

Ay, ay, ay, ay,Canta y no llores,Porque cantando se alegran,Cielito lindo, los corazones.(x2) De tu casa a la mía,Cielito lindo,

no hay más que un paso,Ahora que estamos solos,Cielito lindo,

dame un abrazo.(x2) Ay, ay, ay, ay,Canta y no llores,Porque cantando se alegran,Cielito lindo, los corazones.(x2)

CIELITO LINDO with singing led by Yesenia Mejía

SLIDE SHOW OF OUR VILLAGES

FASHION PARADE

DINNER IN THE CAFETERIA

Pico de Gallo by Ariel Demas

Ingredients 5 Roma tomatoes or 3 medium-size ripe tomatoes,1 small white onion1 lime 10 to 12 sprigs fresh cilantro 1 to 3 fresh serrano or jalapeño, chopped peppers1 tsp. salt

Directions 1. Wash and dice all the vegetables very small.

Put them in a bowl.2. Cut the lime in half and squeeze the juice for

both halves into the bowl.3. Add the salt and mix the ingredients together.

RECIPES MEXICO

Mexico

Guacamole & Pico de Gallo with Corn Tortilla Chips

Ecuador

Cheese Empanadas stuffed with cheese and sprinkled sugarChaulafán is rice with beef, chicken, pork, shrimp, and vegetables

Russia

Pirozhnoe Kartoshka are “Potato Pastries” made to look like potatoes, but they don’t have any potatoes included

Senegal

Hibiscus Tea is chilled hibiscus flower tea with a touch of sugar and vanilla.Pastel du Boeuf are individual pies stuffed with ground beef, vegetables, herbs, and spices and served with zesty tomato-onion sauce

DINNER MENU

Guacamole by Ariel Demas

Ingredients 3 ripe avocados1 lime¼ small onion, diced (optional)1 roma tomato, diced (optional)1 serrano or jalapeño pepper, diced (optional)5 sprigs of fresh cilantro1 tsp. salt

Directions 1. Cut the avocados in half. Be careful cutting

around the large seed inside. Use a spoon to scoop the avocado pulp out of the peel and into a small bowl.

2. Squeeze ½ the lime on the avocado and mash it with a fork or masher.

3. Separate the cilantro leaves from the stems. Discard the stems and tear or slice the leaves into smaller pieces.

4. Add the cilantro, salt, onion, tomato and jalapeño to the avocado and mix gently. Taste and adjust – you may want more lime or salt.

MAP KEY 1E 2D 3B 4F 5A 6C

Ingredients 1 onion, chopped 1 package ground beef2 cloves of garlic, minced (or 1 tsp. garlic powder)1 bell pepper, chopped small1 small package frozen mixed vegetables2 Tbsp Herbs de Provence 1 can diced tomatoes2 Tbsp tomato paste1 pkg. frozen empanada wrapperssalt & pepper and cayenne p to taste

Directions1. Make tomato-onion sauce by sautéing the onion. When

they are soft, add canned tomatoes & tomato paste. 2. In a separate pan, cook the ground beef on medium high

heat. Season with salt & pepper. Cook for about 5 min.3. Add herbs, garlic, peppers, mixed vegetables, to the

beef. Cook until done, about 20 min. Remove from heat.4. To make empanadas, put a spoonful of the beef mixture

in the middle of an empanada circle. 5. Fold the dough in half.6. Use a fork to pinch the dough closed. 7. Fry the pastry until lightly brown on both sides.8. Serve empanadas with tomato-onion sauce for dipping.

RECIPES SENEGAL

Hibiscus Tea by Rose Cole Ingredients

2 cups dried Hibiscus flowers12 cups water ⅔ cup sugar, 1 tsp. vanilla

Directions 1. Clean the dried hibiscus

flowers in a sink or a large bowl of cool water. Lift the flowers out of the water and place the flowers in a large pot.

2. Boil the clean hibiscus flowers and water on high heat for about 20 minutes. Set aside to cool.

3. Pour the tea through a fine mesh strainer to remove the hibiscus flowers. Discard them.

4. Add sugar and vanilla to the tea, and refrigerate.5. Serve chilled, with or without ice.

Chaulafán (Ecuadorian Rice Dish)

by Sandra Calle and Rosa Martinez

Ingredients (Quantities are flexible and depend on number of people being served)

3-5 cups uncooked rice1 lbs beef1 lbs pork1 lbs chicken1 lbs shrimp1-3 green, red, and/or yellow bell peppers1 tomato1 onion1 carrot1 cup peas½ cup chives (to taste)10+ fresh cilantro (coriander) sprigs (to taste)2 Tbsp Manteca de Color See Recipe 3-5 Tbsp soy sauce (to taste)salt (to taste)

Directions Salt to taste in all steps

1. Cook rice and set aside.

2. Cut beef, pork, and chicken into small pieces. Sauté and set aside.

3. Sauté shrimp and set aside.4. Parboil carrots and peas and set aside.5. Chop, then briefly fry peppers, tomato, cilantro, and

chives.6. Finally mix all cooked and remaining ingredients

together with the Manteca de Color and enjoy!

RECIPES ECUADOR

Manteca de Color (Seasoned Lard)

Ingredients 1 cup lard 2-4 bay leaves 1 Tbsp paprika 1 Tbsp oregano

Directions 1. In a small pan, melt lard over low heat. 2. Add all herbs/spices & cook until melted

fat takes on flavors, about 10 minutes. 3. Remove bay leaves and cool. Will keep

refrigerated for several months.

Pastel de Boeuf by Rose Cole

CAN YOU FIND THESE COUNTRIESON THE WORLD MAP?

1 5432 6

B

C

EF

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