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© 2008 Aetna Inc. 00.00.905.0 A (8/08) Recetas de mi Abuela My Grandmother’s Recipes AETNA HISPANIC CALENDAR 2008 & 2009 cocinar cook amor l ove familia taste sa b orear PARA ORDENAR CALENDARIOS: Los calendarios están a la venta por $4 cada uno. El dinero recaudado de la venta de los calendarios será destinado a la Fundación DiversityInc. Si desea un calendario, por favor envíe un cheque, pagadero a Aetna, a: Aetna Hispanic Calendar Corporate Communications, RW3H 151 Farmington Avenue Hartford, CT 06156-3213 Teléfono: 860-273-0509 Fax: 860-273-6675 TO ORDER CALENDARS: Additional calendars are available for $4 each. Proceeds from calendar sales will benefit the DiversityInc Foundation. To order, please send a check, payable to Aetna, to: Aetna Hispanic Calendar Corporate Communications, RW3H 151 Farmington Avenue Hartford, CT 06156-3213 Phone: 860-273-0509 Fax: 860-273-6675 SPECIAL THANKS: Aetna Hispanic Employee Resource Group Raymond Arroyo Martin Castro Miguel Centeno Florentino Colon Jane Condron Lisette Crespo-Ortiz Sharon Dalton Hannah Dee Denise Earlington Marilda Lara Gándara Nohemi Lopez Jose Munoz Federico Preuss Tom Stecko Rachel Vorobyev Dawn Williams CREDITS Produced by Aetna Inc. Project Manager Peggy Garrity Project Assistants Myrna Blum Sharon Valechko Creative Development Pita Communications LLC Rocky Hill, Connecticut Creative Director Lisa Santoro Writer Emily Cretella Designers Lisa Santoro Meghan Grady Photography Alan Grant Digital Creations LLC Printer Allied Printing Services, Inc. Manchester, Connecticut

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© 2008 Aetna Inc. 00.00.905.0 A (8/08)

Recetas de mi AbuelaMy Grandmother’s Recipes

AETNA HISPANIC CALENDAR 2008 & 2009

cocinarcookamorlovefamilia tastesaborear

PARA ORDENAR CALENDARIOS:Los calendarios están a la venta por $4 cada uno. El dinerorecaudado de la venta de los calendarios será destinado a la Fundación DiversityInc.

Si desea un calendario, por favor envíe un cheque,pagadero a Aetna, a:Aetna Hispanic CalendarCorporate Communications, RW3H151 Farmington AvenueHartford, CT 06156-3213Teléfono: 860-273-0509Fax: 860-273-6675

TO ORDER CALENDARS:Additional calendars are available for $4 each. Proceeds from calendar sales will benefit the DiversityInc Foundation.

To order, please send a check, payable to Aetna, to:Aetna Hispanic CalendarCorporate Communications, RW3H151 Farmington AvenueHartford, CT 06156-3213Phone: 860-273-0509Fax: 860-273-6675

SPECIAL THANKS:Aetna Hispanic Employee Resource GroupRaymond ArroyoMartin CastroMiguel CentenoFlorentino ColonJane CondronLisette Crespo-OrtizSharon DaltonHannah DeeDenise EarlingtonMarilda Lara GándaraNohemi LopezJose MunozFederico PreussTom SteckoRachel VorobyevDawn Williams

CREDITSProduced byAetna Inc.

Project ManagerPeggy Garrity

Project AssistantsMyrna BlumSharon Valechko

Creative DevelopmentPita Communications LLCRocky Hill, Connecticut

Creative DirectorLisa Santoro

WriterEmily Cretella

DesignersLisa SantoroMeghan Grady

PhotographyAlan GrantDigital Creations LLC

PrinterAllied Printing Services, Inc.Manchester, Connecticut

FromPrinterwEdits.e$S:Hisp_Calendar 9/8/08 3:21 PM Page 1

� �Sylvia Klinger

�En celebracion de la comida, recetas familiares y tradiciones;para mantener la vitalidad de las culturas hispanas.

Celebrating food, family recipes andtraditions; keeping Hispanic cultures vibrant.

Tradiciones con un Toque SaludableTraditions with a Twist

Rita Moreno

As a registered dietitian, I know how important it is to make healthful nutrition a part of everyday life.As a Hispanic American, I also know that some ofmy fondest memories are of baking bread with my grandmother and cooking with my family on holidays. So I have made it my goal to help put a healthful twist on traditional Latino cuisine.

All foods can fit into a healthful lifestyle. The key isbalance. We can still eat the traditional foods we love,but we can make simple modifications that will make abig impact on our health and the health of our families.Instead of using 1/2 cup of oil to fry tortillas, cookthem with salsa. The true flavors come from the vegetables, the chiles, the garlic … not the oil.

Throughout this calendar, I provide tips on how tomake our favorite recipes more healthful. It doesn’ttake much – and trust me, the flavors will still bethere! By making small changes in your diet, you’llsee amazing changes in your mind and body. Plus, you’ll keep your family traditions alive for healthygenerations to come.

Como dietista acreditada, soy consciente de laimportancia que tiene la nutrición saludable comoparte de nuestra vida diaria. Como hispanoamericana,también sé que algunos de mis recuerdos más agradables provienen de cuando horneaba pan conmi abuela y cocinaba con mi familia en los días festivos. Por eso, mi meta es ayudar a darle un toque saludable a la cocina latina tradicional.

Todos los alimentos pueden ser parte de un estilo de vida saludable. La clave es el equilibrio. Podemosseguir comiendo los alimentos que nos encantan,pero debemos hacer modificaciones sencillas que producirán un cambio drástico y positivo en nuestrasalud y la salud de nuestras familias. En lugar de usar 1/2 taza de aceite para freír tortillas, cocínelas con salsa. Los verdaderos sabores provienen de losvegetales, de los chiles, del ajo... no del aceite.

En todo este calendario, les doy consejos para quenuestras recetas favoritas sean más saludables. Nohace falta mucho, y confíe en mí, ¡seguirá degustandolos sabores! Al hacer pequeños cambios en su alimentación diaria, usted verá cambios asombrososen la mente y el cuerpo. Además, mantendrá sustradiciones familiares vivas, para que las generacionesvenideras sean más saludables.

– Sylvia Meléndez-Klinger, M.S., R.D.,L.D.N., Founder of Hispanic FoodCommunications, Inc.

La Cocina y la Cultura: Una Mensaje de Rita MorenoHe tenido una vida encantadora…

Pero cuando recuerdo mi infancia, pienso en las numerosas luchas y obstáculos que debí superar. Fue un largo camino el que me tocó recorrer, desde aquella pequeña aldea en Puerto Rico hasta la vida que ahora disfruto.

Apenas tenía 5 años cuando, con mi madre, emigramos desde Puerto Rico. Fueron momentos difíciles:éramos pobres y vivíamos en un pequeño apartamento en la ciudad de Nueva York. Al no hablar inglés,los primeros años de escuela fueron una pesadilla, ya que los otros niños se burlaban de mí y de mi acento. Pero para mitigar el sufrimiento me refugié en la actuación y comencé a actuar en frente de mis amigos y familiares, quienes me apoyaron y me dieron felicidad.

Como demostré ser talentosa desde muy pequeña, mi madre trabajó muy duro para que yo pudiesetomar clases de danza... hasta que fui descubierta por un cazatalentos de Hollywood. Gracias al director de MGM Studios, firmé un contrato para trabajar, y desde entonces he actuado en alrededor de 50 películas.

Además, he tenido la suerte de recibir todos los prestigiosos premios del mundo del espectáculo. Hacepoco, en una ceremonia en la Casa Blanca, recibí la Medalla Presidencial de la Libertad por mis años de servicio comunitario, el honor civil más alto que este país otorga a un ciudadano.

Pero todo esto no es lo que define mi existencia. Mi familia y mis amistades son mis prioridades: ellosenriquecen mi vida y le dan verdadero sentido. Leonard, mi esposo desde hace 43 años, y yo sentimos un amor incondicional por nuestra pequeña familia, que llena nuestros corazones con alegría y felicidad absoluta.

Me encanta cocinar, y la cocina es el lugar destacado de nuestra casa. Un placer especial se genera cuando preparas una cena para los amigos, reunidos en la cocina a charlar y a disfrutar de los aromas de las diferentes preparaciones, que frecuentemente reflejan mi patrimonio caribeño.

Yo preparo mis comidas con cuidado y criterio ya que soy consciente del terrible aumento de la diabetesen las comunidades hispana y afroamericana, así como de los problemas de obesidad en nuestra población.Orgullosa de mi ascendencia y tradiciones hispanas, decidí participar en el Calendario Hispano de Aetna.Espero que les sirva para recordar las fechas importantes de sus vidas y que les ayude a reafirmar el orgullo de llevar consigo el patrimonio hispano.

– Rita Moreno, nacida en Humacao, Puerto Rico, es una premiada actriz y artistahispanoamericana que ha disfrutado de una próspera carrera durante más de seis décadas.

Cooking and Culture: A Note from Rita MorenoI have led a charmed life.

When I think back on my early childhood, I reflect on the many struggles and obstacles that I encounteredon that very long road that took me from a small village in Puerto Rico to the life I now enjoy.

My mother and I emigrated from Puerto Rico when I was 5 years old. Those early years were difficult. We were very poor and lived in a small apartment in New York City. Since I spoke no English, the earlyschool years were a nightmare. Other children made fun of me and my accent. I found my happiness in performing for friends and relatives.

Because I showed early talent, my mother worked very hard so I could be given dance lessons. I was discovered by a Hollywood talent scout and was signed by the head of MGM Studios to a Hollywood contract. I made some 50 films over the past 50 years.

I was fortunate enough to have been awarded all the prestigious show business awards. Recently, at aWhite House ceremony, I was given the Presidential Medal of Freedom for my years of community service.It is the highest civilian award that this country bestows on a citizen.

But all of this is not what defines my existence. My priorities are my family and the friends who enrichmy life, and give real meaning to why I am here. Leonard, my husband of 43 years, and I are filled with unconditional love for our small family. They flood our hearts and souls with true joy and bliss.

I love to cook, and the kitchen is the focal part of our house. Cooking represents the warm pleasure thatinvolves the preparation of dinners for friends who congregate in the kitchen to talk and enjoy the aromasof dinner in progress, which frequently reflect my Caribbean heritage.

Since I am mindful of the terrible increase of diabetes in the Hispanic and African American communities, as well as the problems of obesity in our population, I utilize care and good judgment in preparing our food.

Because I am proud of my Hispanic background and tradition, I decided to become involved with theAetna Hispanic Calendar. It is my hope that you will use the calendar to bring back memories of importantdates in your life and serve as a proud reminder of your Hispanic heritage.

– Rita Moreno, born in Humacao, Puerto Rico, is an award-winning Hispanic American actress and performer who has enjoyed a thriving career for more than six decades.

FromPrinterwEdits.e$S:Hisp_Calendar 9/8/08 3:22 PM Page 2

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7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30

Dom/Sun Lun/Mon Mart/Tue Miérc/Wed Juev/Thu Vier/Fri Sáb/Sat

Labor Day (U.S. and Puerto Rico)

Mexico PresidentialState of the Union Address

Brazil Independence Day

Independence Day(Costa Rica, El Salvador,Guatemala, Hondurasand Nicaragua)

Mexico Independence Day Chile Independence Day

Belize Independence Day

septiembre/September 2008

sustancioso“Este plato maravilloso y sabroso me trae recuerdosde mi niñez. Éramos pobres, pero siempre comíamosbien. Recuerdo cómo mamá lo preparaba y me llamabapara que la ayude a cortar las aceitunas. ¡Toda la casase impregnaba de magníficos aromas! La receta rindeseis porciones, pero en aquellos tiempos, hacíamostodo lo posible para que rindiera aún más, ya queagregábamos más arroz, habichuelas y plátanos. Es unplato muy colorido, aromático y exótico, ¡basta conpensar en la combinación del sabor a ajo con el delos ingredientes dulces y salados! Es un plato idealpara cuando hay visitas, e incluso queda mucho más rico si se prepara uno o dos días antes y se refrigera”.

“This wonderful, flavorful dish brings back memoriesof my childhood. We were poor, but we always atewell. I remember my Mama preparing it and recruitingme to slice the olives. The entire house was resonantwith gorgeous smells! I indicate that the recipe servessix – but in those days, we would stretch the dish by utilizing more rice, beans and plantains. It’s a colorful, aromatic and exotic dish – just think of the combi nation of sweet, salty and garlicky! It’s agreat company dish that only improves if you make it one or two days before and refrigerate.”

– Rita Moreno, Singer, dancer and multiple award-winning actress

INGREDIENTS:1/4 cup annatto oil1 large onion, finely chopped1 large green bell pepper,

seeded and finely chopped2 cloves garlic, finely chopped1 fresh hot red or green pepper,

seeded and chopped2 lbs. ground round streak

(or 1 lb. ground sirloin, 1 lb. ground pork loin)

2 large tomatoes, peeled andchopped, about 2 cups

1/2 tsp. ground cuminPinch salt (careful – the olives

and capers fulfill salt needs)Fresh ground black pepper1/2 cup seedless raisins1/4 cup pimiento-stuffed

green olives, sliced1 tbsp. capers1/2 tbsp. fresh cilantro

PicadilloA Hearty Meat Dish

DIRECTIONS:Heat the annatto oil in a large frying pan; and cook the onion, bell pepper,garlic and hot pepper until the onion is tender but not brown. Add the meat andcook, stirring and breaking it up until it has lost its color. Add the tomatoes,cumin, and salt and pepper to taste. Add the raisins, mix thoroughly, and simmergently, uncovered, until cooked (about 20 minutes). Add the olives and capersand cook for a few minutes longer. Serve with plain boiled white rice, black beansand fried sweet plantains. Serves 6.

INGREDIENTES:1/4 taza de aceite de achiote1 cebolla grande, finamente picada1 pimiento verde grande, sin semillas

y finamente picado2 dientes de ajo, finamente picados1 ají picante fresco, rojo o verde,

sin semillas y picado2 lbs. de carne molida, bistec redondo

(ó 1 lb. de solomillo molido con 1 lb. de lomo de cerdo molido)

2 tomates grandes, pelados y picados, alrededor de 2 tazas

1/2 cdta. de comino molidoUna pizca de sal (cuidado: las

aceitunas y las alcaparras completan la sal necesaria)

Pimienta negra fresca molida1/2 taza de pasas de uva sin semilla1/4 taza de aceitunas verdes

rellenas con pimiento y picadas1 cda. de alcaparras1/2 cdta. de cilantro fresco

INSTRUCCIONES:Caliente el aceite de achiote en una sartén grande; y cocine la cebolla, el pimiento,el ajo y el ají hasta que la cebolla quede tierna, pero no dorada. Agregue lacarne y cocínela, siga mezclando y separándola hasta que pierda su color.Agregue los tomates, el comino, y la sal y la pimienta a gusto. Agregue laspasas, mezcle completamente, y cocine a fuego lento suavemente, sin tapar,hasta que quede cocido (alrededor de 20 minutos). Añada las aceitunas y lasalcaparras y cocine unos cuantos minutos más. Sirva la preparación con arrozblanco hervido, habichuelas negras y plátanos dulces fritos. Rinde 6 porciones.

hearty

Left to right: Dr. Leonard Gordon; daughter, Fernanda; and Ms. Moreno

Mes Nacional de la HispanidadNational Hispanic Heritage MonthSeptember 15–October 15

Consejo Saludablede SylviaHaga la prueba de usar solamente de una a doscucharadas de aceite deachiote. Elimine la sal; hay bastante condimento natural en esta receta.

Sylvia’s Healthful TipTry using only 1-2 tablespoons ofannatto oil. Skip the salt; thereare plenty of natural seasoningsin this recipe.

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

FromPrinterwEdits.e$S:Hisp_Calendar 9/8/08 3:22 PM Page 3

Consejo Saludablede SylviaElimine la tocineta y añada másajo, chile jalapeño y cebolla, si desea más sabor. Recuerde probar el plato antes deañadirle sal. Sírvalo con queso bajo en grasa.

Sylvia’s Healthful TipSkip the salt pork and increasethe garlic, jalapeno and onion, ifyou need more flavor. Rememberto taste the dish before salting.Serve with low-fat cheese.

INGREDIENTES:1 taza de lentejas,

limpiadas y enjuagadas1 pequeña cacerola de

agua hirviente1 tomate picado

1/2 cebolla grande, cortada en cubos

1 chile jalapeño (opcional)2 dientes de ajo, pisados2 pequeños cuadritos de tocineta o

sustituto de sal a gusto

INSTRUCCIONES:Caliente el agua hasta que rompa el hervor. Agregue las lentejas limpias yenjuagadas. Cocine a fuego lento. Agregue la tocineta, el tomate, la cebolla,el chile jalapeño y el ajo. Las lentejas están cocidas cuando están blandas, nopastosas.

Sírvalas con rebanadas de queso de cabra u otro queso mexicano, una rebanada de tomate fresco con pimienta y sal, y tortillas de maíz.

INGREDIENTS:1 cup of lentils, cleaned and rinsed1 small saucepan of boiling water1 tomato, diced1/2 large onion, diced

1 jalapeno (if desired)2 cloves garlic, mashed2 small blocks (cuadritos) of salt pork or salt substitute to taste

DIRECTIONS:Bring the water to a boil on top of the stove. Add the cleaned and rinsedlentils. Reduce the heat to simmer. Add the salt pork, tomato, onion, jalapenoand garlic. Lentils are done when they are soft, not mushy.

Serve with slices of goat cheese or other Mexican cheese, a slice of freshtomato with pepper and salt, and corn tortillas.

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19 20 21 22 23 24 25

26 27 28 29 30 31

octubre/October 2008Dom/Sun Lun/Mon Mart/Tue Miérc/Wed Juev/Thu Vier/Fri Sáb/Sat

National Day (Spain) Columbus Day Observed (U.S. and Puerto Rico)

Las Lentejas de Mami My Mother’s Lentils

“Uno de los recuerdos que tengo más presente es elaroma del café y de las frescas tortillas de maíz mientrasse cocinaban a leña en el patio de la casa de mi abuelaen Nogales, Sonora, México. Mi abuela tenía unespíritu fuerte e indomable; y mi abuelo era un fabuloso narrador de cuentos que murió a la avanzadaedad de 99 años. Si faltaran nuestras tradiciones y recetas, perderíamos nuestras raíces, ese fundamentoque constituye una parte tan importante de nuestrasvidas como hispanos. Cada vez que preparamos unareceta tradicional nos trae recuerdos, algunos alegres yotros tristes, pero que de alguna manera nos han ayudado a convertirnos en lo que somos”.

“One of my fondest memories is smelling the coffeeand the fresh tortillas de maiz being made on thewood-burning stove on the patio of my grandmother’shouse in Nogales, Sonora, Mexico. My grandmotherwas a strong, indomitable spirit; and my grandfatherwas a wonderful storyteller who died at the ripe age of 99. Without our traditions and recipes, we wouldlose the foundation that is such an important part ofour lives as Hispanics. Whenever a traditional recipeis made, it brings back memories, some happy andsome sad, that have helped shape who we are.”

– Brenda Lee Huerta, Community/Governmental Relations Director, Univision Radio

nutritivonourishing

Brenda Lee Huerta and her Mami, Juanita Navarro Esquibel

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

FromPrinterwEdits.e$S:Hisp_Calendar 9/8/08 3:23 PM Page 4

��

INGREDIENTS:1-1/2 lbs. pork meat (pork chops/loin)

cut into bite-size pieces1-2 tbsp. olive oil4-6 zucchini, yellow squash,

marrow squash or other summersquash, sliced in half-moon shape

1 small onion, diced4-6 Roma tomatoes, cut in chunks1-1/2 cups corn, fresh or frozen1 small banana pepper1/3-1/4 cup cilantro Salt to taste

DIRECTIONS:Heat olive oil in large saucepan and brown pork meat. Remove pork meat andadd all ingredients to saucepan. Place pork meat on top. Cover saucepan andcook over low to medium heat until vegetables are soft (about 20-30 minutes).Add salt to taste. Add 1/3-1/4 cup cilantro before serving.

INGREDIENTES:1-1/2 lbs. de carne de cerdo

(chuletas/lomo) cortada en pedazos del tamaño de un bocado

1-2 cdas. de aceite de oliva4-6 calabacitas, calabaza amarilla,

calabaza verde u otra calabaza deverano, rebanada en forma de media luna

1 cebolla pequeña, cortada en cubos

4-6 tomates tipo roma, cortados en trozos

1-1/2 tazas de maíz, fresco o congelado

1 pimiento plátano pequeño1/3-1/4 taza de cilantroSal, a gusto

INSTRUCCIONES:Caliente el aceite de oliva en una cacerola grande y dore la carne de cerdo.Retire la carne y agregue todos los ingredientes en la cacerola. Vuelva a colocar la carne encima de la preparación. Tape la cacerola y cocine a fuegoentre bajo y mediano hasta que se suavicen los vegetales (alrededor de 20-30minutos). Añada sal a gusto y 1/3-1/4 taza de cilantro antes de servirlo.

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30

noviembre/November 2008Dom/Sun Lun/Mon Mart/Tue Miérc/Wed Juev/Thu Vier/Fri Sáb/Sat

All Saints Day

Day of the Dead (Mexico)

All Souls Day Election Day (U.S. and Puerto Rico)

Veterans’ Day (U.S. and Puerto Rico)

Discovery of Puerto Rico

Thanksgiving Day (U.S. and Puerto Rico)

Panama Independence Day

healthfulsano

Calabacitas conCarne de Cerdo

Squash with Pork Meat

“Durante mi niñez, la preparación de las comidas erauna actividad de la que se ocupaban las mujeres de lacasa: mi madre, las abuelas y las tías. Ya fuera haciendotamales, envasando tomates, preparándose para losdías festivos o simplemente llevando a cabo la rutinade preparar las comidas diarias, éstos eran y continúansiendo momentos importantes para entrelazar los vínculos afectivos. Compartían relatos de la niñez yhablaban de sus experiencias al hacerse adultas, entreotras cosas. ¡Aprendí tanto! La comida todavía es algoque reúne a mi familia. Las tradiciones y las recetas soncatalizadores para compartir buenos recuerdos”.

“Growing up, preparing food was an activity thatinvolved the women in the house – my mother,grandmothers and aunts. Whether it was makingtamales, canning tomatoes, preparing for the holidaysor simply daily meals, it was an important time forbonding. They would share childhood stories and talk about what it was like growing up, among otherthings. I learned so much! Food is still somethingthat brings my family together. Traditions and recipesare a catalyst for the sharing of good memories.”

– Antonia M. Villarruel, Ph.D., R.N., F.A.A.N.Professor and Associate Dean for Researchand Scholarship, The University of MichiganSchool of Nursing

Antonia Villicaña Salameh and Kaled Salameh, the grandparents of Dr. Antonia M. Villarruel

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

Consejo Saludablede SylviaUse lomo de cerdo, que es másbajo en grasa, grasa saturada y colesterol. Elimine la sal, yagregue más cantidad de cebolla y pimientos para que el plato resulte más sabroso.

Sylvia’s Healthful TipUse pork loin, which is lower in fat, saturated fat and cholesterol. Skip the salt, andadd more onions and peppersfor more flavor.

FromPrinterwEdits.e$S:Hisp_Calendar 9/8/08 3:24 PM Page 5

INGREDIENTES:1/2 taza de azúcar blanca4 yemas de huevo1 cdta. de vainilla

1 lata de 8 onzas de leche condensada1 lata de 8 onzas de leche evaporada

INSTRUCCIONES:Precaliente el horno a 350° F. Derrita el azúcar – asegúrese de revolver constantemente – y úsela para cubrir el fondo del molde para flan. Tan pronto como se derrita el azúcar, retire el molde y deje que se enfríe, de este modo evita el sabor amargo de azúcar quemada. En un tazón, bata las yemas de huevo, las 2 tazas de leche y la vainilla. Después de mezclarbien los ingredientes, viértalos en el molde cubierto de azúcar. Coloque el molde dentro de una cazuela más grande llena de agua que llegue hastala mitad del molde. Esto es lo que llamamos “baño de María”. Hornéeloaproximadamente por una hora. Mi abuela Marusa me enseñó que parasaber si el flan ya está cocido, debemos insertar un palillo en el centro y, al sacarlo, debe estar seco.

diciembre/December 2008Dom/Sun Lun/Mon Mart/Tue Miérc/Wed Juev/Thu Vier/Fri Sáb/Sat

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30 31

Christmas Posadas begin

Christmas Eve Christmas

New Year’s Eve

Consejo Saludablede SylviaUse leche condensada baja en grasa y leche evaporadadescremada.

Sylvia’s Healthful TipUse low-fat condensed milkand skim evaporated milk.

“La Navidad es mi tradición familiar favorita. En la cultura latina, es tiempo de reunirse; de recibir a aquellos que llegan desde lejos para disfrutar laNochebuena, como llamamos la cena de Víspera deNavidad. Es la ocasión perfecta para llevar a caboesas largas charlas, para ponernos al día con las noticias de primos y tíos, es también la oportunidadde conocer a los nuevos retoños familiares, y el placerde conversar con los mayores”.

“Navidad (Christmas) is my favorite family tradition.In the Latino culture, it is a time when everyone getstogether, coming from afar to enjoy Noche Buena,our term for Christmas Eve Dinner. The tree, thelights, the good food such as flan, catching up withcousins and aunts and uncles, getting to know thenext generation, and savoring the conversations withthe seniors.”

– Marilda Lara GándaraPresident, Aetna Foundation, Inc.

El Flan de Dulce de Leche de mi AbuelaMy Grandmother’s Caramel Custard

dulcesweet

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

Marilda Lara Gándara andmother, Hilda L. Gándara

INGREDIENTS:1/2 cup white sugar4 egg yolks1 tsp. vanilla

1 8-oz. can of condensed milk1 8-oz. can of evaporated milk

DIRECTIONS:Preheat the oven to 350º F. Melt the sugar – be sure to stir it constantly – and use it to coat the flan mold bottom. Set it aside to cool as soon as thesugar melts to avoid the bitter taste of burnt sugar. In a bowl, beat the eggyolks, 2 cups of milk and vanilla. After the ingredients are well stirred, add to the sugar-covered mold. Place the mold in a larger pan filled with water tothe mold’s half mark. We call this “Baño de Maria” or “Mary’s Bath.” Bake inoven for approximately 1 hour. My grandmother, Abuela Marusa, taught methat if a toothpick inserted at the center comes out dry, the flan is done.

FromPrinterwEdits.e$S:Hisp_Calendar 9/8/08 3:25 PM Page 6

enero/January 2009Dom/Sun Lun/Mon Mart/Tue Miérc/Wed Juev/Thu Vier/Fri Sáb/Sat

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25 26 27 28 29 30 31

New Year’s Day

Liberation Day (Cuba)

Three Kings Day

Rev. Dr. Martin Luther King, Jr.Birthday Observed (U.S.)

Inauguration Day (U.S.)

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

INGREDIENTES:3 tazas de maíz dulce fresco1/2 cebolla, rebanada1 cda. de salsa de chipotle2 cdas. de aceite de oliva2 tazas de caldo de pollo1 cdta. de cominoSal y pimienta a gusto

INSTRUCCIONES:Sofría la cebolla con 2 cucharaditasde aceite de oliva en una cacerolamediana hasta que quede translúcida,de 2-5 minutos aproximadamente.Agregue el maíz, el chile y el caldode pollo. Caliente la preparación afuego lento, y cocínela de 15-20minutos. Colóquela en la licuadora y hágala puré hasta que quede singrumos. Cuele la mezcla en unacoladera fina, y sazone a gusto consal y pimienta. Rinde 4 porciones.

Sopa de EloteSweet Corn Soup

Sylvia Dice: “Comienza un año nuevo, y muchos de nosotros estamosproponiéndonos perder nuestras libras acumuladas durante las fiestas de fin deaño. A todos nos atrae la idea de una solución rápida, pero según la AsociaciónDietética Americana, las dietas “de moda” de alimentos específicos no enseñanlos hábitos de alimentación balanceada necesarios para el control de peso y que duren toda la vida1. Además, frecuentemente, carecemos de los nutrientes esenciales que el cuerpo necesita. En lugar de hacer dieta, haga cambios en suestilo de vida, como hacer ejercicio diariamente, tomar más líquido, y comermás frutas y vegetales. ¡Estos son hábitos que pueden durar toda la vida!”

Sylvia Says: “It’s a new year, and many of us are making resolutions to lose our extra holiday pounds. We all love theidea of a quick fix, but according to the American Dietetic Association, food-specific ‘fad’ diets do not teach the balanced eating habits necessary for a lifetime of weight management.1 Plus, you often miss the vital nutrients yourbody needs. Instead of dieting, make lifestyle changes such as exercising daily, drinking more liquids, and eating morefruits and vegetables. These are healthful habits that can last a lifetime!”

1http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/media_10815_ENU_HTML.htm

“¡Deje de Hacer Dieta!”

“Stop Dieting!”INGREDIENTS:3 cups of sweet fresh corn1/2 onion, cut into slices1 tbsp. chipotle sauce2 tbsp. olive oil2 cups chicken broth1 tsp. cuminSalt and pepper to taste

DIRECTIONS:Sauté the onion with 2 tablespoonsolive oil in a medium saucepan untiltranslucent, about 2-5 minutes. Addthe corn, chile and chicken broth.Bring to a simmer, and cook for 15-20 minutes. Place the corn mixture in the blender and pureeuntil smooth. Strain through a fine-mesh sieve, and season to tastewith salt and pepper. Serves 4.

¿Sabía usted?En un día festivo especial,muchos estadounidensesconsumen un promediode 8,220 calorías y 418gramos de grasa. ¡Eso esel doble o triple de la cantidad recomendadapara un adulto!

Did You Know?On a special holiday, many Americans eat anaverage of 8,220 caloriesand 418 grams of fat. That’s two to three timesthe recommended intakefor an adult!

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Mexican Constitution Day

Presidents’ Day (U.S. and Puerto Rico)

Ash Wednesday Dominican Republic Independence Day

“Las familias se dan cuenta de que las actividades que ayudan a ganar la lealtad de los hijos compiten con aquellas actividades como la música, el cine y los medios de comunicación. Cuando los padres comparten con sus hijos el tiempo y las tradiciones deuna manera significativa, esas semillas dan excelentesfrutos. Forjar las tradiciones familiares infunde en loshijos la capacidad de proponerse metas, encontrar unsignificado a las cosas y desarrollar un sentimiento depertenencia que hace que sus corazones se vuelquen alhogar y nos garantiza su lealtad”.

“Families are under heavy competition from music,movies and media for the loyalty of their children.When parents invest in their kids in a meaningfulway through sharing time and traditions, those seedsbring great fruit. Building family traditions provideschildren purpose, meaning and a sense of belongingthat turns their hearts toward home and secures their loyalty.”

– Richard R. Ramos, CEO, President andcofounder of the Latino Coalition for Faith & Community Initiatives

crunchycrujienteChurros Fried Pastry Strips

From left to right: Stella Ramos (sister),Richard Ramos, Mary Ramos (mom), Donna Ramos (sister), Tony Ramos (brother), Yvonne Ramos (sister)

AETNA HISPANIC CALENDARwww.aetna.com/diversity/aahcalendar/2009/index.html

Consejo Saludablede SylviaHaga la prueba de hornear loschurros en vez de freírlos. Y sitiene que comer un churro fritode vez en cuando, ¡limítese acomer solamente uno!

Sylvia’s Healthful TipTry baking the churros instead offrying them. And if you must eata fried churro once in a while,limit yourself to one!

INGREDIENTES:Aceite vegetal o de oliva1 taza de agua1/2 taza de margarina o mantequilla1/4 taza de azúcar

1 taza de harina común3 huevos1/4 cdta. de sal1/4 cdta. de canela molida (opcional)

INSTRUCCIONES:Caliente el aceite en una cacerola de 1-1/2 pulgada a 350° F. Al mismo tiempo,empiece a hacer la masa de churro. Para ello, caliente el agua, la margarina y lasal hasta que hierva en una cacerola de 3 cuartos. Agregue la harina y mezclerápidamente a fuego lento hasta formar una bola (alrededor de 1 minuto). Retirela cacerola del fuego. Bata los 3 huevos en un tazón aparte hasta que tengan unatextura cremosa y añádalos a la cacerola al tiempo que revuelve la preparación.

Coloque la mezcla con cuchara en un tubo para decorar pasteles con unapunta en forma de estrella grande. Presione y forme tiras de 4 pulgadas en elaceite caliente. Fría 3 ó 4 tiras a la vez hasta que queden doradas, asegúresede girarlas una vez, alrededor de 2 minutos de cada lado. Escúrralas en unatoalla de papel. Si lo desea, mezcle el azúcar con canela, y pase los churrospor el azúcar o espolvoréelos con ésta.

INGREDIENTS:Vegetable or olive oil1 cup water1/2 cup margarine or butter1/4 tsp. salt

1 cup all-purpose flour3 eggs1/4 cup sugar1/4 tsp. ground cinnamon (optional)

DIRECTIONS:Heat oil in a 1-1/2 inch pan to 350º F. At the same time, begin to make churro dough by heating water, margarine and salt to a rolling boil in a 3-quartsaucepan. Stir in flour and briskly stir mixture over low heat until it forms a ball (about 1 minute). Remove from heat. Beat all 3 eggs in separate bowl untilsmooth and then add to saucepan while stirring the mixture.

Spoon the mixture into a cake decorators’ tube with large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until they aregolden brown, turning once, about 2 minutes on each side. Drain on papertowels. Mix sugar and the optional cinnamon, and roll churros in the sugar or sprinkle the sugar on the churros.

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Birth of Benito Juarez (Mexico)

Abolition Day (Puerto Rico)

“Mi abuela materna tiene una influencia muy fuerteen nuestra familia. Actualmente tiene 97 años y essumamente sabia. Sus consejos repercuten en mivida, particularmente sus recomendaciones de cómoser fuerte para la familia. Nuestra cultura es muyimportante para la familia; y es maravilloso ver cómolas tradiciones se mantienen vivas a lo largo de generaciones mediante consejos, eventos y comidas.Nuestras recetas demuestran cómo nuestra familiapudo continuar sus tradiciones sin estar en su tierranatal. Nuestras tradiciones también reflejan, de alguna manera, cómo la familia ha podido sobreponersea las dificultades, y ha demostrado ser fuerte y perseverante con lo poco que tenía”.

“My maternal grandmother is a strong influence onour family. She is currently 97 years old and extremelywise. Her advice resounds in my life, particularlywith her recommendations on how to be strong forthe family. Our culture is very family oriented; and it is wonderful to see traditions live on through generations in the form of advice, events and meals.Our recipes show how our family was able to continueits traditions even without being in its native land. Ourtraditions are also a way to see how the family enduredhardship, and taught strength and perseverance withthe little it had.”

– Sarita Arteaga, D.M.D., M.A.G.D.Associate Clinical Professor, University ofConnecticut School of Dental Medicine, Dept. of Reconstructive Sciences

Pastel de Platano Maduro y CarneYellow Plantain & Meat Pie

l lenadorfilling

INGREDIENTES:RELLENOAceite de oliva1 lb. de pavo molido1 lata de 15 oz. de tomate

en cubos y su jugo (puede ser pre-sazonado)

1/2 taza de sofrito1 cdta. de sal1 cdta. de orégano disecado1 cdta. de pimienta negra

MASA2 tasas de aceite de maíz7 plátanos amarillos muy maduros,

pelados y cortados en rebanadasde 3 pulgadas

1/2 lb. de queso cheddarrallado

CUBIERTA2 latas (15 oz.) de habichuelas verdes

de estilo francés, escurridas6 huevos batidos

INSTRUCCIONES:Caliente el aceite de oliva en una sartén grande y úsela para dorar la carne.Agregue el resto de los ingredientes del relleno y cocine a fuego mediano por5 minutos. Resérvelo. Precaliente el horno a 350° F. Caliente el aceite de maízen una sartén y fría los plátanos hasta que queden dorados. Escúrralos enuna toalla de papel. Coloque 1/2 taza del relleno en el fondo de una charolacuadrada de 9 pulgadas engrasada. Añada una capa de la mitad de lasrebanadas de plátano y cubra todo con el resto del relleno. Añada el quesocheddar. Cubra con el resto de las rebanadas de plátano. Coloque lashabichuelas verdes encima y vierta los huevos encima de todo. Hornee por 45 minutos o hasta que el huevo quede firme. Rinde 6-8 porciones.

INGREDIENTS:FILLINGOlive oil1 lb. ground turkey1 15-oz. can diced tomatoes with

liquid (may be preseasoned)1/2 cup Sofrito1 tsp. salt1 tsp. dried oregano1 tsp. black pepper

DOUGH2 cups corn oil7 very ripe yellow plantains, peeled

and cut into 3-inch slices1/2 lb. shredded cheddar cheese

TOPPING2 cans (15 oz.) French-style

green beans, drained6 eggs, beaten

DIRECTIONS:Heat olive oil in a large frying pan and use it to brown meat. Add the remainingfilling ingredients and cook over medium heat for 5 minutes. Set aside. Preheatthe oven to 350° F. Heat the corn oil in a frying pan and fry the plantains untilgolden brown. Drain on paper towels. Spread 1/2 cup of the filling in the bottom of a 9-inch square greased baking pan. Add a layer of half of the plantainslices and cover with the remaining filling. Add the cheddar cheese. Top withthe remaining plantain slices. Sprinkle the green beans on top and pour the eggsover all. Bake for 45 minutes or until the eggs are set. Serves 6-8.

Augustina Torres-Clemente and Dr. Sarita Arteaga

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

Consejo Saludablede SylviaEn lugar de freír el pavo molidoen aceite de oliva, use unaerosol antiadherente para cocinar. Use 2-3 cucharadas deaceite de oliva para freír los plátanos, o mejor todavía,hornéelos hasta que quedenblandos y tiernos.

Sylvia’s Healthful TipInstead of frying the groundturkey in olive oil, use nonstick cooking spray. Use 2-3 tablespoons of olive oil to fry the plantains – or betteryet, bake them until they’re soft and tender.

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Palm Sunday Good Friday

Easter

Children’s Day (Mexico)

Cacerola de Chile RellenoChile Relleno Casserole

caliente“La comida tenía un papel muy especial en mifamilia. Mi ascendencia española, italiana y mexicanafue una gran combinación para compartir comidadurante las reuniones familiares. Mi abuelo maternoera de España y fue una inspiración para mí. Meanimó a tener éxito y forjar mi propio destino. Él disfrutaba de las cosas sencillas en la vida; y meenseñó a apreciar la comida, las flores, el sol, la lluvia,la familia, las amistades, los viajes y, sobre todo, me enseñó a ayudar a la humanidad de cualquiermanera posible, por más pequeña que sea”.

“Food played a very central role in my family. My Spanish, Italian and Mexican background was a great combination for sharing food during familygatherings. My grandfather from my mother’s sidewas from Spain, and he was a source of inspiration to me. He encouraged me to succeed and to buildmy own destiny. He enjoyed the simple things in life; and he taught me to appreciate food, flowers,the sun, the rain, family, friends, trips, and most of all, providing service to humanity in any smallway possible.”

– Hector Balcazar, Ph.D., M.S., Regional Deanof Public Health, University of Texas HealthScience Center at Houston, School of

hot

From left to right, front row: Dr. Hector Balcazar, Encarnacion Banegas de Balcazar (mom), Stephanie Balcazar (wife) back row: Hector E. Balcazar (son, 21); Alexander J. Balcazar (son, 17);Nicholas A. Balcazar (son, 19))

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

Consejo Saludablede SylviaUse quesos Monterey Jack ycheddar bajos en grasa, y lechebaja en grasa. Sustituya loshuevos enteros por claras. 1 huevo = 2 claras de huevo.

Sylvia’s Healthful TipUse low-fat Monterey Jack andcheddar cheese, and low-fat milk.Substitute egg whites for wholeeggs. 1 egg = 2 egg whites.

INGREDIENTES:1 lata grande de chiles enteros,

alrededor de 18 chiles por lata(Anaheim/California/Poblano)

2 bloques de 1 lb. de queso MontereyJack, cortado en rebanadas detamaño del dedo o en trozos

8 huevos 2/3 taza de leche 1 taza de harina1 cdta. de polvo de hornear2 tazas de queso cheddar rallado

INSTRUCCIONES:Precaliente el horno a 350° F. Engrase con mantequilla una cazuela parahornear de 9 x 13. Coloque los chiles en dos hileras. Rellene cada chile con un trozo (del largo de un dedo) de queso Monterey Jack. Con una batidoraeléctrica, bata los huevos hasta que queden espumosos. Agregue la leche, laharina y el polvo para hornear y bata hasta que quede sin grumos. Vierta lamezcla encima de los chiles rellenos. Esparza 2 tazas de queso cheddarrallado encima de todos los chiles. Hornee por 35 minutos o hasta que esté cocido. Sírvalo con su salsa favorita.

INGREDIENTS:1 large can of whole chiles,

about 18 chiles per can(Anaheim/California/Poblano)

2 1-lb. blocks Monterey Jack cheese, cut into finger-length slices or chunks

8 eggs2/3 cup milk1 cup flour1 tsp. baking powder2 cups shredded cheddar cheese

DIRECTIONS:Preheat oven to 350º F. Butter a 9 x 13 casserole baking dish. Place chiles in two rows. Stuff each chile with a finger-length/chunk of Monterey Jack cheese.With an electric mixer, beat eggs until foamy. Add milk, flour, and baking powder; and beat until smooth. Pour mixture over stuffed chiles. Sprinkle 2 cupsshredded cheddar cheese over all chiles. Bake for 35 minutes or until done.Serve with your favorite salsa.

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Cinco de Mayo

Mother’s Day Paraguay Independence Day

Cuba Independence Day

Memorial Day Observed (U.S. and Puerto Rico)

Revolution Day (Argentina)

Sylvia Dice: “¿Sabía usted que puede reducir el riesgo de contraer enfermedades cardíacas hasta en un 82% simplemente con un estilo de vidasaludable?1 Una de las mejores maneras de introducir hábitos saludables en suvida cotidiana es estar más activo. Camine 10 minutos tres veces al día. Salgacon su compañero o compañera y ¡baile toda la noche! Anímese a hacer unacaminata junto a su familia por las calles menos transitadas de su vecindario. Si hace los cambios gradualmente, será más fácil mantener los nuevos hábitos saludables”.

Sylvia Says: “Did you know you can lower your heart disease risk by as much as 82 percent just by leading ahealthful lifestyle?1 One of the best ways to introduce healthful habits to your day is to become a little more active.Walk for 10 minutes three times a day. Make a date with your mate and spend time dancing the night away! Go on a neighborhood adventure with your family by hiking streets less traveled. If you make changes slowly, you’ll have an easier time keeping up your new, healthful habits.”

1National Institutes of Health. http://www.nih.gov/news/pr/feb2007/nhlbi-01.htm

INGREDIENTES:SALSA3 tomates de tamaño mediano,

picados1/4 taza de cilantro fresco, picado1/4 taza de cebolla roja, en cubos2 cdtas. de jugo de lima fresco1 cdta. de salsa picante (o a gusto)8 tortillas de maíz

CUBIERTAS1-1/2 tazas de frijoles negros frescos

o 1 lata de 15 oz. de frijolesnegros, escurridos y enjuagados

6 hojas de lechuga romana,finamente cortada

1/4 taza de queso mozzarella bajo en grasa, rallado

INSTRUCCIONES:Para hacer la salsa: en un tazónmediano, mezcle los tomates, elcilantro, la cebolla, el jugo de lima y la salsa picante. Reserve. En unalámina para galletas, coloque las tortillas en hileras y hornee a 350° Fde 3-5 minutos o hasta que quedencrujientes y doradas. Para servir,coloque cada tortilla en un plato.Ponga capas iguales de frijoles,lechuga y queso en las tortillas. Sirva con una sopa de frijoles y vegetales. Rinde 4 porciones.

Tostada con Ensalada de VeranoSummer Tostada Salad

2American Heart Association. http://www.americanheart.org/presenter.jhtml?identifier=3000994

“Get Moving!”

“¡A moverse!”

INGREDIENTS:SALSA3 medium tomatoes, chopped1/4 cup fresh cilantro, chopped1/4 cup red onion, diced2 tbsp. fresh lime juice1 tbsp. mild hot sauce (or to taste)8 corn tortillas

TOPPINGS1-1/2 cups fresh black beans or

1 15 oz. can black beans, drained and rinsed

6 romaine leaves of lettuce, finely shredded

1/4 cup low-fat mozzarella cheese, shredded

DIRECTIONS:To make salsa: In a medium bowl,mix tomatoes, cilantro, onion, limejuice and hot sauce. Set aside. On acookie pan place tortillas in rows andbake at 350º F for 3-5 minutes oruntil crispy and golden. To serve,place each tortilla on a plate. Layerthe beans, lettuce and cheese evenlyover the tortillas. Serve with a beanand vegetable soup. Serves 4.

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

¿Sabía usted?Las cardiopatías y losataques cerebrales son la primera causa de mortalidad en latinos/hispanoamericanos. Estas condiciones sonresponsables del 28.6%de las muertes de los más de 122,000 hispanosy latinos que muerencada año2.

Did You Know?Heart disease and strokesare the No. 1 killers ofLatino/Hispanic Americans.They claim the lives of 28.6percent of the more than122,000 Hispanics andLatinos who die each year.2

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Father’s Day

Enchiladas

tasty

sabrosa“Es importante que las familias pasen las tradiciones para que las siguientes generaciones comprendan y respeten a sus abuelos, padres y parientes que han luchado tanto en la vida con laesperanza de que sus hijos y las generaciones futurastengan una vida mejor. Durante mi infancia, mifamilia llevaba un estilo de vida muy modesto, peromis padres nos transmitieron la importancia de unanutrición saludable. Esa tradición se mantiene vivahoy y se refleja en el hecho de que mi hermano y yo obtuvimos varios títulos universitarios en salud y política”.

“It is important for families to pass on traditionsbecause it’s a way for the next generation to reflectupon and give respect to their grandparents, parentsand relatives who have gone through so much in lifein the hopes of creating a better life for their childrenand the generations to come. Growing up, my familylived a very modest lifestyle, but my parents instilledin us a sense of healthful nutrition. That traditionlives on today, as both my brother and I have earned mul tiple college degrees in health and policy.”

– Elena V. Rios, M.D., M.S.P.H., President &CEO, National Hispanic Medical Association

INGREDIENTES:(Todos los ingredientes se

miden a gusto)Salsa de enchilada,

comprada en una tiendaSalsa de tomateAguaQueso (el que usted prefiera,

pero yo uso el cheddar)

Aceite comestibleTortillas de maízRelleno = carne/pollo/cerdo

(cualquier tipo de relleno de carne o soya; incluso se puede llenar sólo con queso)

INSTRUCCIONES:Precaliente el horno a 350° F. Corte o ralle y cocine completamente la carnedel relleno. En una cacerola, mezcle la salsa de enchilada con la salsa detomate y agua. Cocine a fuego lento, no lo hierva y deje reposar en la estufa.En una sartén o plancha con lados, caliente una pequeña cantidad de aceitecomestible y fría las tortillas durante 30 segundos de cada lado. Luego, mojelas tortillas en la salsa y póngalas en un plato. Cargue las tortillas con el rellenoque usted escoja, enróllelas y colóquelas en una lámina para galletas. Viertauna parte de la salsa de enchilada y el queso (si quiere) sobre las enchiladas en la lámina para galletas. Coloque la lámina para galletas en el horno calientey cocine las enchiladas durante 7 minutos o hasta que el queso se derrita completamente. Sírvalas calientes.

INGREDIENTS:(All ingredients are measured to taste)Enchilada sauce, store boughtTomato sauceWaterCheese (to your liking,

but I use cheddar)

Cooking oilCorn tortillasFilling = meat/chicken/pork

(any type of filling meat or soybean;can even fill just with cheese)

DIRECTIONS:Preheat oven to 350º F. Cut or shred and thoroughly cook your filling meat.Using a saucepan, mix the enchilada sauce with tomato sauce and water.Simmer, do not boil and let stand on stove. Using a frying pan or griddle panwith sides, heat a small amount of cooking oil and fry the corn tortillas for about30 seconds per side. Next, dip the tortillas into the sauce and place them onplate. Fill the tortillas with your choice of filling, wrap the tortillas into a roll andplace them onto a flat cookie sheet. Pour some of the enchilada sauce andcheese (if you like) over the enchiladas on the cookie sheet. Place the cookiesheet into the hot oven and let the enchiladas bake for about 7 minutes oruntil the cheese has fully melted. Serve hot.

Cynthia Rios (sister), Elena Rios (in graduation cap), Filomena Rios(grandmother), Rosemarie Ramirez (sister), Jeanne Ponsa (sister)

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

Consejo Saludablede SylviaFría las tortillas en salsa en lugar de aceite, o solamenteuse 1 o 2 cucharaditas deaceite. Use queso bajo en grasao solamente use una cucharadade queso para llenar cadaenchilada.

Sylvia’s Healthful TipFry tortillas in salsa instead of oil or use only 1-2 teaspoons ofoil. Use low-fat cheese or useonly 1 tablespoon of cheese tofill each enchilada.

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Independence Day (U.S. and Puerto Rico)

Venezuela Independence Day Argentina Independence Day

Colombia Independence Day Constitution Day (Puerto Rico)

Peru Independence Day

“La comida siempre ha sido una parte importante de mi vida. Me gusta cenar con la familia y amigos; así lo aprendí desde que era un niño, ya que es unaoportunidad para tener conversaciones cara a cara con los demás. No sólo me gusta cocinar, sino que también me sirve de terapia, ya que mi trabajo comocirujano es muy estresante. Incluso, yo cocinabadurante mis años de universidad y al final del año escolar invitaba a todos para que contribuyeran con lo que les quedaba en los refrigeradores para hacer una ‘paella de sobras’”.

“Food has always been a part of my life. I like to have dinner with family and friends. It’s extremelyimportant to me. It’s what I learned as a kid. It’s anopportunity to have face-to-face conversations with others. I also like to cook. As a surgeon, it was therapyfor me. I even cooked in my college years. At the end of the year, I would invite everyone to contributewhat was in their refrigerators so I could create a‘leftover’ paella.”

– Joxel Garcia, M.D., M.B.A., A.D.M., U.S.P.H.S.Assistant Secretary for Health U.S. Department of Health and Human Services

frescofresh

INGREDIENTES:6 lbs. de papa roja pequeña

sin pelar, cortadas a la mitad2 manzanas rojas1 pimiento rojo grande1 pimiento verde grande1 cebolla roja pequeña2 huevos duros, cortados

en 6 rebanadas cada uno

2 tazas de mayonesaPimienta negra molida2 dientes de ajoCilantroSalSalsa Tabasco1/4 taza de vinagre

de cidra de manzanaPáprika

INSTRUCCIONES:Llene una olla de 10 cuartos con 6 cuartos de agua y agregue una cucharaditade sal. Caliente hasta hervir. Cuidadosamente añada las papas al agua hirviendo.Caliente hasta que hierva nuevamente y no cubra la olla. Mientras se cocinan las papas, corte los pimientos, las cebollas y las manzanas en cubos pequeños(1/2 pulgada a 1 pulgada). Combine los pimientos y las cebollas en un tazón yadobe con vinagre por 10 minutos. Aplaste el ajo y mézclelo con 1/2 cucharaditade sal y 1/4 cucharadita de pimienta, mezcle con la mayonesa y añada 1/4-1/2cucharadita de salsa Tabasco; reserve. Escurra los pimientos y las cebollas, yenjuague con agua fría. Mezcle los pimientos, las cebollas y las manzanas.Cuando las papas estén cocidas, escurra el agua y añada agua fría para cubrirlas.Escurra el agua otra vez. En un tazón grande mezcle las papas cocidas, lospimientos, las cebollas, las manzanas, la mezcla de mayonesa y los huevos.Agregue sal y pimienta adicional a gusto. Cubra el tazón y refrigere por 3 horas.Antes de servirla, espolvoree con páprika.

INGREDIENTS:6 lbs. baby red potatoes,

unpeeled, cut in half2 red apples1 large red pepper1 large green pepper1 small red onion2 boiled eggs,

cut into 6 slices each

2 cups mayonnaiseCrushed black pepper2 garlic clovesCilantroSaltTabasco sauce1/4 cup apple cider vinegarPaprika

DIRECTIONS:Fill a 10-quart stockpot with 6 quarts of water and add a teaspoonful of salt.Bring to a boil. Carefully add potatoes to boiling water. Bring to a boil and donot cover. While cooking potatoes, cut peppers, onions and apples into smallsquares (1/2-1 inch). Combine peppers and onions in a bowl, and marinatewith vinegar for 10 minutes. Crush garlic and combine with 1/2 teaspoon ofsalt and 1/4 teaspoon of pepper, mix with the mayonnaise and add 1/4-1/2teaspoon of Tabasco sauce; set aside. Drain peppers and onions, and rinse withcold water. Mix peppers, onions and apples. When the potatoes are cooked,drain the water and add cold water to cover. Then drain the water again. In alarge bowl combine the cooked potatoes, peppers, onions, apples, mayonnaisemix and eggs. Add additional salt or pepper to taste. Cover bowl and refrigeratefor 3 hours. Before serving, sprinkle some paprika on top. Kristen Garcia (daughter), Joshua Garcia (son),

Dr. Joxel Garcia, Ingrid Grafals (wife)

Ensalada de Papa GarciaGarcia Potato Salad

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

Consejo Saludablede SylviaUse mayonesa baja en grasa osin grasa en lugar de mayonesaregular. Pruebe la ensaladaantes de ponerle sal...¡podríaestar perfecta sin ella!

Sylvia’s Healthful TipUse light or fat-free mayonnaiseinstead of regular mayonnaise.Taste the salad before salting –it may be just perfect without the salt!

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Bolivia Independence Day

Ecuador Independence Day

Uruguay Independence Day

spicy“Mi abuela Rosalía ayudó a criarme, y ella manteníaa su familia vendiendo tamales, pozoles y otros platosa los vecinos. Ella y mi mamá me enseñaron que losalimentos tradicionales nos unen a todos. Sin embargo,hoy más que nunca, los latinos corren los riesgos de laobesidad, la diabetes, las enfermedades cardiovasculares,y la hipertensión. Así que, aunque los alimentos y lastradiciones latinos son positivos, la manera en quepreparamos nuestros alimentos, los ingredientes queusamos y el control de porciones son muy importantespara mantener un estilo de vida saludable. La responsabilidad de crear cambios saludables reside en cada mujer ya que somos las guardianas de nuestras familias. El verdadero cambio para que nuestros hijos tengan un mejor futuro comienzacuando las mujeres latinas son las principales encargadas de promover estilos de vida y alimentación saludables en nuestras familias”.

“My grandmother Rosalia helped raise me. She and mymother taught me that the traditional foods connect usall together. However, today more than ever, Latinos areat risk for obesity, diabetes, cardiovascular disease andhypertension. So while Latino foods and traditions arepositive, how we prepare our foods, the ingredients we useand portion control are all so important to maintaining a healthful lifestyle. The responsibility to create healthfulchanges lies within each mujer. Because as women, weare the gatekeepers of our families. When Latino womencan place themselves front and center of promotinghealthful lifestyles and healthful eating, then the realchange for a better future for our children begins.”

– Elena M. Alvarado, President and CEONational Latina Health Network

Camaron CaribenoCaribbean Shrimp

Left to right: Darlene Alvarado (sister); Raymond Alvarado (father, deceased); Rosalie Moya (sister); Paula Alvarado (mother, deceased); and Elena Alvarado

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

Consejo Saludablede SylviaUse 1-2 cucharadas de aceite deoliva para cocer los ingredientesen lugar de verter 1/2 taza omás en la sartén.

Sylvia’s Healthful TipUse 1-2 tablespoons of olive oilto cook ingredients instead ofpouring 1/2 cup or more intothe skillet.

picanteINGREDIENTES:1 lb. de camarones, pelados y

guardados en el refrigerador hastaque estén listos para cocinar

1 chile jalapeño o habanero, quitándole las semillas y picado(opcional)

4-8 dientes de ajo, picados (o a gusto)

1 cebolla, picada1 pimiento (verde o rojo,

el color es opcional)1-2 limas, divididas en

2-3 pedazos cada unaSazón Old Bay (a gusto)1/2 onza de tequilaAceite de oliva virgen,

según la necesidad

INSTRUCCIONES:En una sartén antiadherente de 10-12 pulgadas, caliente el aceite de oliva virgen. Cuando el aceite esté caliente, añada las cebollas y sofríalas usandouna espátula de madera. Cuando las cebollas estén ligeramente doradas,añada el chile jalapeño. Una vez que el chile jalapeño tenga la apariencia deestar cocido, añada el ajo. Cocine hasta que se opaque ligeramente, sin dejarque se queme el ajo. Por último, añada los camarones y rocíe el Sazón OldBay encima. Mientras esté a fuego mediano-alto, cubra por unos 30 segundos,entonces voltee los camarones y rocíelos otra vez con Old Bay. Exprima la limao las limas por encima y agregue el tequila. Cubra por otros 30 segundos.Destape y agite por 15-20 segundos. Sírvalo con habichuelas, arroz o pasta (preferentemente, lingüini).

INGREDIENTS:1 lb. shrimp, peeled and kept in

refrigerator until ready to cook 1 jalapeno or habanero pepper,

seeded and chopped (optional) 4-8 cloves garlic, chopped

(or to taste)1 onion, chopped

1 bell pepper (green or red, optional for color)

1-2 limes, divided into 2-3 pieces each

Old Bay Seasoning (to taste)1/2 ounce tequilaVirgin olive oil, as needed

DIRECTIONS:In a 10-12 inch nonstick skillet, heat Virgin olive oil. When oil is hot, throw in onions and sauté using wood spatula. When onions turn slightly brown,add jalapeno peppers. Once jalapeno peppers look like they are cooking, add garlic. Cook until slight opaque, without letting garlic burn. Finally, addshrimp and sprinkle Old Bay Seasoning on top. While on medium-high heat,cover for about 30 seconds, then turn over shrimp and sprinkle again with Old Bay. Squeeze lime(s) over top and pour in tequila. Cover for another 30 seconds. Uncover and toss for 15-20 seconds. Serve alone or with beans, rice or pasta (linguini preferred).

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Mexico PresidentialState of the Union Address

Labor Day (U.S. and Puerto Rico)

Brazil Independence Day

Independence Day(Costa Rica, El Salvador,Guatemala, Hondurasand Nicaragua)

Mexico Independence Day Chile Independence Day

Belize Independence Day

“Cut Fat, Not Flavor!”

“¡Cortar la grasa,el sabor no!”

Sylvia Dice: “Es el Mes Nacional del Patrimonio Hispano y ¡es elmomento para celebrar nuestra cultura! Pero eso no quiere decir que tengamosque renunciar a nuestros estilos de vida saludables. Los alimentos latinos talescomo frijoles, frutas, arroz y tortillas de maíz son todos una parte de una dietasaludable – simplemente tenemos que estar conscientes de la manera en que se preparan. Hay que hornear, asar o hervir en lugar de freír. Mejore el saborcon cebollas, cilantro y hierbas en lugar de sal o manteca. Compre carnes másmagras o lomo, porque son los cortes más sanos ¡Comer saludable no significacomer sin gusto!”

Sylvia Says: “It’s National Hispanic Heritage Month, and it’s time to celebrate our culture! But that doesn’t mean weneed to give up our healthful lifestyles. Latino foods such as beans, vegetables, fruits, rice and corn tortillas are all part of a healthful diet – we just need to be mindful of the way they are cooked. Bake, broil or boil instead of frying.Improve flavor with onions, cilantro and herbs in place of salt or lard. Buy meat that has ‘round’ or ‘loin’ in the name, as they are the leanest cuts. Eating healthfully doesn’t mean eating bland!”

¿Sabía usted?El Mes Nacional delPatrimonio Hispanocomienza el 15 de septiembre, el aniversariode la independencia para cinco países latinoamericanos – Costa Rica, El Salvador,Guatemala, Honduras yNicaragua. México y Chilecelebran sus días de laindependencia el 16 y el 18 de septiembre,respectivamente.1

Did You Know?National Hispanic Heritage Month begins on September 15, the anniversary of independencefor five Latin Americancountries – Costa Rica, El Salvador, Guatemala,Honduras and Nicaragua.Mexico and Chile celebratetheir independence days on September 16 andSeptember 18, respectively.1

INGREDIENTES:12 tortillas de maíz2-3 limas frescasSal a gusto

INSTRUCCIONES:Precaliente el horno a 400° F. Cortecada tortilla en 8 triángulos o tirasdelgadas. En un tazón mediano,doble las tortillas con jugo de lima y sal. Coloque una sola capa de lastortillas preparadas en una láminapara galletas o cacerola de hornearpoco profunda. Hornee por 8-10minutos o hasta que queden crujientes. Sirva con su salsa favorita,sopas, ensaladas o su receta favorita.Rinde alrededor de 4 tazas de chips horneadas.

Chips de Tortil la al HornoBaked Tortilla Chips

1http://www.infoplease.com/spot/hhm1.html

INGREDIENTS:12 corn tortillas2-3 fresh limesSalt to taste

DIRECTIONS:Preheat oven to 400º F. Cut eachtortilla into 8 triangles or thin strips.In a medium bowl, fold tortillas withlime juice and salt. Place a singlelayer of prepared tortillas on a cookiesheet or shallow baking pan. Bake for8-10 minutes or until crispy. Servewith your favorite salsa, soups, saladsor favorite recipe. Yields about 4 cupsof baked chips.

Mes Nacional de la HispanidadNational Hispanic Heritage MonthSeptember 15–October 15 AETNA HISPANIC CALENDAR

www.aetnahispaniccalendar.com

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Columbus Day Observed (U.S. and Puerto Rico)

National Day (Spain)

Arroz con Pollo de la Abuela YiyitaGrandma Yiyita’s Chicken & Rice

savoryrico“Para los latinos, la comida y la familia siempre están en el corazón de cualquier celebración. Alreunirnos, nuestras tradiciones y cultura se fortalecen, especialmente en los alimentos que comemos y aquellas recetas especiales pasadas de generación en generación”.

“For Latinos, food and family are always at the heartof any celebration. When we gather, our traditionsand culture come alive, especially in the food we eatand those special recipes that are handed down fromgeneration to generation.”

– Padre Alberto Cutié, President and General Director, Pax CatholicCommunications

INGREDIENTS:1 large chicken, 5 lbs.

(cut in pieces) 1 bulb fresh garlic 1 medium onion1 green pepper (Bell pepper

or the small ones; not hot)1 can pimentos1 pkg. Valencia rice2 cubes chicken bouillon

Culantro and annato seasoning(one small packet)

Salt to taste – not too much1 can tomato sauce1/2 cup olive oil2 bay leaves1 can baby green peas3 tbsp. dry wine (cooking wine)1 beer

DIRECTIONS:Wash the peeled garlic, the onion, green pepper; wash the chicken pieces, notfrozen, towel dry them, put the oil in a large pan and on medium heat put thepieces in, browning them; separate them in a container. Use part of the oil tomarinate the spices, garlic, onion and diced peppers; add the chicken piecesone at a time until they are impregnated with the spices. The small Goya packetcan then be added. Everything is simmered. Rinse the rice (some people do notrinse the rice, we rinse it), in a large pot where all of the above is placed, chickenand all. Sauté the rice for a little while (we do not use olives); approximately 5 cupsof water are added; add the bouillon cubes, bay leaves and dry cooking wineand taste for salt. Bring to a boil, then lower to medium heat, cover and thenafter about 5 minutes lower the heat. This process lasts about 20 minutes forthe rice to become soft; stir with a large spoon. When the rice is almost ready,add the pimentos with part of the liquid, and the can of baby green peaswithout the liquid. Stir well and lastly add the beer just before serving at thetable. This process take about 45 minutes. Serves 6 to 7.

INGREDIENTES:Un pollo grande, de 5 lbs.

(cortado en pedazos)Una cabeza de ajo naturalUna cebolla medianaUn ají verde (pimiento o de los

pequeños; no picantes)Una lata de pimientos morronesArroz Valencia, un paquete de 1 kgDos cubitos de caldo sabor a pollo

Sazón de culantro y achiote (un sobrecito)

Sal a gusto – no muchaSalsa de tomate – una lataAceite de oliva, media tazaDos hojas de laurelUna lata de petit-poisTres cucharadas de vino seco

(vino de cocina)Una cerveza

INSTRUCCIONES:Se lavan los ajos (pelados), la cebolla y el pimiento verde. Se lavan las postasde pollo no congeladas y se secan con un paño. Se pone el aceite en unasartén grande y a fuego mediano, se van poniendo las postas, hasta dorarlas yluego se separan en un recipiente. Se usa parte de ese aceite para adobar lasespecias, los ajos, la cebolla y el ají picaditos. Se ponen las postas una a unahasta que se impregnen con el condimento. Ahí se puede echar el sobrecitopara sazonar. Todo se va cocinando a fuego lento. Se lava el arroz (algunaspersonas no lo lavan, nosotros lo lavamos) y en un caldero se pone lo anteriorcon el pollo y todo. El arroz se sofríe un ratito (nosotros no usamos aceitunas).Se agrega el agua, más o menos cinco tazas, se ponen los cubitos de caldocon sabor a pollo, el laurel, el vino seco de cocina y se prueba de sal. Se ponea hervir y, cuando lo hace, se baja la temperatura a fuego mediano y se tapa.Luego, en cinco minutos aproximadamente, se baja más el fuego; este procesodura unos veinte minutos. Para que el arroz se ablande, se mueve con uncucharón de cocina; cuando está casi listo, se agrega la lata de pimientos morrones con parte de su agua, y la lata de petit-pois sin agua. Se remuevebien y por último se le echa la cerveza, al momento de servirlo en la mesa.Este proceso tarda unos 45 minutos. Pueden comer de 6 a 7 personas.

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

Padre Alberto Cutié

Consejo Saludablede SylviaAsegúrese de quitar todo elpellejo del pollo. Que la sal sea opcional – hay bastantessazones que ya contienen sal –y reduzca el aceite de oliva a,por lo menos, 1/4 de taza.

Sylvia’s Healthful TipMake sure to remove the chicken skins. Make salt optional– there are plenty of seasoningsthat already contain salt –and decrease the olive oil to at least 1/4 cup.

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All Saints Day

Day of the Dead (Mexico)

All Souls Day Election Day (U.S. and Puerto Rico)

Veterans’ Day(U.S. and Puerto Rico)

Discovery of Puerto Rico

Thanksgiving Day (U.S. and Puerto Rico)

Panama Independence Day

“Yo no conocí a mis abuelos, pero la persona que más me influyó y me inspiró fue mi padre. Era unapersona muy reservada, pero siempre estaba disponiblecuando yo necesitaba un consejo o simplemente necesitaba hablar. Él me enseñó a respetar a las personas y tratarles con dignidad. La comida siemprejugaba un papel especial en nuestras tradiciones familiares, y yo sigo preparando los mismos tipos de comidas que mi madre preparaba para nosotrosdurante la niñez. Creo que sirve para ayudarnos a noperder nunca la esencia de quienes somos”.

“I did not know my grandparents, but the person whoinfluenced and inspired me the most was my father.He was very private, but was always available when Ineeded advice or just needed to talk. He taught me torespect people and treat them with dignity. Food alwaysplayed a special role in our family traditions, and I continue to prepare the same types of meals that mymother prepared for us when we were growing up. Ithelps ensure we never lose the essence of who we are.”

– Maria (Tere) Villot, B.S.N., Women Veterans Program Manager, Philadelphia VA Medical Center

Budin de Pan Puertorriqueno de JuliaJulia’s Puerto Rican Bread Pudding

tempting

INGREDIENTES:1 lb. de pan italiano o francés

(dejar que el pan se ponga duro por varios días)

8 huevos2 tazas de mantequilla

4 latas de leche condensada4 latas de leche evaporada4 tazas de leche de vaca (regular)1 cda. de vainilla o a gusto1 taza de azúcar1 taza de pasas

INSTRUCCIONES:Ralle el pan en un rallador regular o en un procesador de alimentos. Mezcletodas las leches, la vainilla, y el azúcar. Añada el pan molido y mezcle bien.Ponga la mezcla en la nevera (si el envase no tiene tapa cúbralo con papelplástico o aluminio para que la mezcla no absorba olores de la nevera); dejeen la nevera por 1-2 días. Saque la mezcla de la nevera, añada las pasas, los huevos (bata los huevos antes de añadirlos a la mezcla) y la mantequilla(ponga la mantequilla en el microondas por 5 segundos para que se mezclemejor). Prepare un molde con mantequilla y papel de hornear para que no se pegue al molde. Precaliente el horno a 350° F, hornee por 2 horas o hastaque los bordes se separen del molde.

Nota: Use un molde suficientemente grande para la mezcla, llene hasta 3/4partes del molde para que tenga 1/4 parte para elevar durante el horneado.

tentadorINGREDIENTS: 1 lb. Italian or French bread

(allow the bread to hardenfor several days)

8 eggs2 cups butter

4 cups condensed milk4 cans evaporated milk4 cans regular cow’s milk1 tbsp. of vanilla, or to taste1 cup of sugar1 cup raisins

DIRECTIONS:Grate the bread in a regular grater or in a food processor. Mix all the milks, thevanilla and the sugar. Add the bread crumbs and mix well. Put the mixture inthe refrigerator (if the container has no lid, cover it with plastic wrap or aluminum foil so the mixture does not absorb odors from the refrigerator);leave in the refrigerator for 1-2 days. Remove the mixture from the refrigerator,add the raisins, the eggs (beat the eggs before adding them to the mixture)and the butter (put the butter in the microwave for 5 seconds so it will mix better). Prepare a mold with butter and baking paper so it will not stick to the mold. Preheat the oven to 350° F, bake for 2 hours or until the edgesseparate from the mold.

Note: Use a sufficiently large mold for the mixture, fill up to 3/4 of the mold to leave 1/4 for it to rise during baking.

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

Consejo Saludablede SylviaUse leche evaporada descremada, leche del dos porciento o leche descremada yleche condensada baja engrasa. Sustituya el 1/4 de tazade azúcar con Splenda.

Sylvia’s Healthful TipUse fat-free evaporated milk, 2 percent or fat-free milk andlow-fat condensed milk.Substitute about 1/4 cup of the sugar with Splenda.

Marina Ruiz (friend) and Maria (Tere) Villot

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Christmas Posadas begin

Christmas Eve Christmas

New Year’s Eve

Coquito A Holiday Drink

cremosa“Durante la Navidad y el Día de Acción de Gracias,toda nuestra familia, tanto familiares cercanos comolejanos, se reunía en la casa de mi madre alrededor de la mesa principal del comedor para compartir historias. Al final de la comida, solíamos sacar elCoquito casero que ella había preparado, una bebidatradicional puertorriqueña que llevaba varias horas depreparación. Hasta la fecha, mi ‘joven’ madre de tansólo 85 años continúa con la tradición de invitar a la familia los días festivos a compartir una comida,porque al estar juntos compartiendo ese momento se refleja todo el amor que nos tenemos”.

“During Christmas and Thanksgiving, our extendedfamily would gather around my mother’s large diningroom table to share stories. At the end of the meal,my mother’s homemade Coquito, a traditional PuertoRican favorite that took many hours to prepare,would be brought out for tasting. To this day, my 85-year ‘young’ mother continues the tradition ofinviting the family over for the holidays and sharingthe love, which is reflected in the sharing of food.”

– George A. Zeppenfeldt-CesteroNational President, Association of Hispanic Healthcare Executives; President & CEO, National Hispanic Chamber of Commerce on Health

INGREDIENTS:10 egg yolks1/2 cup sugar1/2 tsp. vanilla extract, cinnamon

sticks and cinnamon ground

2 cans cream of coconut1 12-oz. can evaporated milk1/5 bottle white Puerto Rican rum

DIRECTIONS:Beat egg yolks until smooth. Add cream of coconut, vanilla extract and evaporated milk. Blend well. Add rum and blend again. Chill for at least 4 hours. Pour into a punch bowl and sprinkle with nutmeg. Add cinnamonsticks and ground cinnamon as garnish. Makes approximately 2-1/2 quarts.

INGREDIENTES:10 yemas de huevo1/2 taza de azúcar1/2 cdta. de extracto de vainilla,

palitos de canela y canela molida

2 latas de crema de coco 1 lata de 12 onzas

de leche evaporada1/5 botella de ron

puertorriqueño blanco

INSTRUCCIONES:Bata las yemas de huevo hasta que queden sin grumos. Agregue la crema de coco, extracto de vainilla y la leche evaporada. Mezcle bien. Añada el ron y mezcle otra vez. Enfríe por un mínimo de 4 horas. Vierta en una poncheragrande y espolvoree con nuez moscada. Añada los palitos de canela y canelamolida como guarnición. Rinde aproximadamente 2 1/2 cuartos.

creamy

From: Drink/Recipe Book – Rums of Puerto Rico

1Para obtener información sobre las cantidades de sustitución, visite www.splendaenespanol.com. 1For the substitution amounts, visit www.splendaenespanol.com.

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.com

George A. Zeppenfeldt-Cestero and Ms. Belen Cestero

Consejo Saludablede SylviaUse leche evaporada descremada, y sustituya el azúcar con un endulzante dietético, como por ejemplo Splenda.1

Sylvia’s Healthful TipUse fat-free evaporated milk,and substitute sugar with a no-calorie sweetener such as Splenda.1

FromPrinterwEdits.e$S:Hisp_Calendar 9/8/08 3:32 PM Page 18

BiographiesElena M. AlvaradoAn authority on community health promotion issues and an advocate for women,children and youth issues, Elena Alvarado has more than 30 years of experience inthe health and human services field.

Her professional experience spans a lifelong commitment to health, having begun as a health educator in cancer education/outreach; associate director for a 24-hourcountywide human services agency; executive director of a countywide women’s crisiscenter; national project director of a series of federally funded HIV/AIDS and healthpromotion programs targeted at Latinas to build leadership capacity; and as presidentof the board of a community health center, overseeing the growth of that agencyfrom a $1.7 million community health center to over a $10.5 million-plus networkof medical and health care programs.

Recognized as a national leader and trainer, Alvarado has conducted training on a variety of family health and leadership initiatives targeted at Latino women empowerment. She has been a sought-after trainer and program evaluator for bothstate and national associations; government-sponsored training such as the Office of Minority Health and the U.S. Centers for Disease Control and Prevention; and for nongovernmental agencies, including National Committee for ResponsivePhilanthropy, NALEO, and U.S. Conference of Mayors, to name a few.

Her portfolio includes launching the first-ever bilingual Spanish-language cancer and AIDS hotline services in the nation for Southern California. She conceptuallydeveloped education prevention programs targeted at women and youths using “teatro”(theater) as a prevention tool – drawing from her performing arts background in theaterand dance. Her most notable credentials have included: Disney’s World Productions,EPCOT Mexican Pavilion Attraction project; Los Angeles Bicentennial 200 years inthe making; and original cast member of Luis Valdez’s theater play, “Zoot Suit.”

Alvarado is a cofounding member and past president of the National Latina Institutefor Reproductive Health, and founder and CEO of the National Latina HealthNetwork. She currently serves on the National Advisory Health Council of the RobertWood Johnson Foundation and the National Latina Advisory Council of Girls Inc.

A graduate of California State University and the University of Southern California,Alvarado is a past fellow of the National Hispana Leadership Institute ExecutiveProgram at Harvard University.

Sarita Arteaga, D.M.D., M.A.G.D.Dr. Sarita Arteaga is a three-year high school graduate of St. Catharine Academy in the Bronx, New York, and a graduate of New York University’s Washington Square University College with a B.A. degree in biology (1986).

After attending the University of Connecticut School of Dental Medicine, shereceived a D.M.D. degree in 1990 and completed a general practice residency at Bronx Municipal/Albert Einstein Hospital in the Bronx, New York.

Returning to Connecticut, Dr. Arteaga was an associate in a private dental practice.After appointment as an assistant clinical professor at the University of Connecticut in 1995, she began teaching and seeing patients at the university’s health center. Sherecently was promoted to associate clinical professor, where she teaches courses in thedepartment of reconstructive sciences.

She attained a mastership from the Academy of General Dentistry; and is a memberof numerous dental associations, including the Hispanic Dental Association,Academy of General Dentistry, National Dental Association, and American DentalEducation Association.

Dr. Arteaga currently is the president of the Hispanic Dental Association; and hasserved on the Board of Trustees, as well as participated on the Annual MeetingPlanning Committee (2004, 2005, 2006); the Silent Auction Committee; and theRecruitment and Retention Committee. She is a faculty advisor for the StudentNational Dental Association/Hispanic Student Dental Association at the Universityof Connecticut School of Dental Medicine.

She takes an active community role, performing screenings at the Head Start programsin Waterbury and Meriden, Special Olympics and South Park Inn Homeless Shelterin Hartford. She also is a Sunday school teacher at New Life Christian Church inWaterbury. She served on the board of directors of the Connecticut Dance Theaterand currently serves on the board for Pilgrim Pines Conference Center.

Dr. Arteaga is married to Dr. Chris Carrington and has two children, Elena and Isaiah.

Hector Balcazar, Ph.D., M.S.Dr. Hector Balcazar is the regional dean of public health at the University of TexasHealth Science Center at Houston, School of Public Health, El Paso Regional Campus.He also is a professor of health promotion and behavioral sciences.

Prior to joining The University of Texas, he was a professor and chair of theDepartment of Social and Behavioral Science, School of Public Health at Universityof North Texas Health Science Center at Fort Worth, Texas.

Dr. Balcazar serves as the codirector of the Hispanic Health Disparities ResearchCenter, an NIH-funded initiative in collaboration with the College of Health Sciencesof the University of Texas at El Paso. He specializes in the study of public healthproblems of Latinos/Mexican Americans.

Dr. Balcazar is a bilingual, bicultural family and public health scientist who has conductednumerous studies of Latino birth outcomes, acculturation and health-related behaviors,cardiovascular disease prevention programs in Latinos, and border health issues.

Dr. Balcazar’s most recent funded work includes: an NIH initiative to test theeffects of community health workers in changing clinical outcomes for chronic diseases in El Paso, Texas; a CDC/ASPH project on community health workers and

hypertension control; the North Texas Salud Para Su Corazon (Health For Your Heart)Community Health Initiative; a Hispanic diabetes clinical study; a Latino familycaregiver educational program for individuals with Alzheimer’s disease; the develop-ment of a strategic plan for a national Latino public health leadership collaborative;and a two-year study on the use of perinatal, infant, and childhood health servicesamong high-risk Mexican American subgroups.

As a Latino health specialist, Dr. Balcazar provides consultation and leadership tolocal and national health organizations. He currently serves as a member of theEditorial Board of APHA (American Public Health Association) and was a member of the Board of Trustees of SOPHE (Society for Public Health Education).

He holds a Ph.D. and M.S. degree in International Nutrition from CornellUniversity, Ithaca, New York; and a B.S. degree in Nutrition and Food Sciencefrom Iberoamericana University, Mexico City.

Father Alberto Cutié Father Alberto Cutié has the special privilege of entering millions of homes throughoutthe world each day with his television and radio talk shows, as well as his newspaperadvice columns. He recently published his first self-help book, Real Life, Real Lovepublished by the Penguin Group.

Father Alberto is a priest of the Archdiocese of Miami, Florida; where he wasordained on May 13, 1995. He is president and general director of Pax CatholicCommunications (home of Radio Peace and Radio Paz in Miami) – a media organization dedicated to using the latest technologies in bringing a message offaith, hope and love to today’s world.

Father Alberto is the first Catholic priest to host a daily “talk show” as part of amajor network on international secular television. Today he continues to host hisweekly talk show, Hablando Claro con el Padre Alberto, on the international networkEWTN. He also appears frequently on a variety of television and radio programs in the secular media, presenting faith perspectives on issues that affect our modern-day society. In addition to his work in the media, he is a parish priest at St. Francisde Sales Catholic Church in Miami Beach.

Marilda Lara GándaraMarilda Lara Gándara is president of the Aetna Foundation, Inc., an independentcharitable organization funded solely by Aetna Inc. She represents Aetna to the public on corporate citizenship issues; and is liaison to private, nonprofit and publicservice organizations that work to improve the lives of people in the community.Aetna and the Aetna Foundation contributed more than $24 million in grants andsponsorships during 2007.

Gándara joined Aetna in 1978 as an attorney, specializing in real estate, workout and environmental law. During the 1990s, she was managing director and vice president in Aetna’s Real Estate Investments area, where she was responsible for thecompany’s $5 billion national commercial real estate problem loan portfolio, and $1 billion in hotel properties and mortgages. Prior to that, she worked in Aetna’sCorporate Planning and Financial Reporting Department, where she was responsiblefor six strategic business units.

Gándara has served in leadership roles with national, regional and local nonprofitorganizations, including Hispanics in Philanthropy, vice chair and chair, AuditCommittee; Wadsworth Atheneum Museum of Art, Governance Committee; the Bushnell Performing Arts Center, chair, Strategic Planning Committee andEducation Committee; Hartford Hospital, trustee; United Way of the CapitolRegion, trustee and member, Allocations Committee; and the Independent Sector,treasurer and chair, Investment Committee. Connecticut’s governor and legislatureappointed her to serve for two years as the finance trustee for the state-controlledHartford Board of Education.

Gándara serves on the Board of Advisors of the SBA-licensed IronBridge Mezzanine Fund, L.P. She has served on the boards of TLC Beatrice InternationalFoods Company, McCall’s Pattern Company and Greater Hartford Bank BostonBoard of Advisors.

Numerous publications have listed Gándara among successful Latinas, including El Diario La Prensa’s “Top 50 Latinas in American Business” and Hispanic Businessmagazine’s 2005 Corporate Elite directory of 25 influential Hispanics in Americancorporations. Most recently, Latina Style featured Gándara on the cover for an articleabout Latinas in philanthropy. Boeing included her in its 2004 Women’s HistoryMonth poster featuring eight prominent women. She is the recipient of numerousnational and regional awards.

Born in Cuba, Gándara lives in Hartford, Connecticut. She holds a J.D. from the University of Connecticut Law School in Hartford and a B.A. from St. Peter’sCollege in Jersey City, New Jersey.

Joxel Garcia, M.D., M.B.A., A.D.M., U.S.P.H.S.Dr. Joxel Garcia is the 13th U.S. assistant secretary for health (ASH), U.S.Department of Health and Human Services, and an admiral in the U.S. PublicHealth Service Commissioned Corps.

Dr. Garcia serves as the secretary’s primary advisor on matters involving the nation’spublic health and science. He also oversees the U.S. Public Health Service and itscommissioned corps for the secretary. As assistant secretary for health, Dr. Garcia’sresponsibilities include disease prevention, health promotion, public health preparedness,women’s and minority health, the reduction of health disparities, fight againstHIV/AIDS, pandemic influenza planning, and vaccine-preventable disease.

Dr. Garcia sees his role as ASH as an opportunity to enhance the secretary’s efforts tofurther the mission of HHS and the health of the nation by building, strengtheningand leveraging relationships across the public health community and the U.S. PublicHealth Service, while also improving health care for all Americans.

He is a seasoned public health professional with experience in health care delivery,bioterrorism preparedness, health policy and international health affairs. Prior tobecoming the ASH, Dr. Garcia served as the senior vice president and senior medicaladvisor for MAXIMUS Federal Services Inc., where he oversaw the work of theMAXIMUS Center for Global Health and was the principal architect of the strategicpartnership plan for the Western Hemisphere.

Prior to that, Dr. Garcia was deputy director of the Pan American Health Organization/Regional Office Western Hemisphere for the World Health Organization. He wasresponsible for setting the general direction and strategy of the organization alongsidethe director, and for providing leadership and advice on all policy decisions.

Dr. Garcia is a native of Hatillo, Puerto Rico, and a resident of Connecticut. Heserved as commissioner of the Connecticut Department of Public Health from 1999-2003, where he created an urban health initiative to prevent disease, increasehealth literacy and improve economic conditions.

A trained obstetrician and gynecologist, he once served as the assistant director of obstetrics and gynecology at St. Francis Hospital and Medical Center in Hartford, Connecticut.

Dr. Garcia has served on numerous national boards, including the National AdvisoryCommittee on Violence Against Women, National Dialogue on Cancer, the U.S.Preventive Services Task Force, and as the president-elect of the Association of Stateand Territorial Health Officials.

Brenda Lee HuertaBrenda Lee Huerta is a Texan, “born and bred” in the Lubbock area. She’s lived andworked in the Rio Grande Valley for 16 years, after living in different parts of the country. She started in radio at the age of 5, and has been involved in television and politics since she was a teenager. Huerta has continued her work in radio, television and politics, with a side trip to serve in the military. She currently serves as the C ommunity/Governmental Relations director for Univision Radio in the Rio GrandeValley in deep South Texas.

Huerta has worked in different capacities in government, including with a U.S. senatorand a Texas governor during her career; and continues her close ties to government at the local, state, and national levels.

Her work in news and community affairs, both in English and in Spanish, hasbrought Huerta and the radio stations international attention, including numerousawards. She is a Yellow Rose of Texas; and has been honored in the Texas House of Representatives, as well as by the Associated Press Managing Editors, TexasAssociated Press, Texas Association of Broadcasters, Dallas Press Club, and Small Business Administration.

Huerta has served and currently serves on a number of boards and commissions,including her recently completed work on various committees with the AmericanHeart Association (national), and on the local and state boards, currently serving as the chairman of the board of directors of the McAllen Hispanic Chamber ofCommerce; and on the McAllen ISD Health Advisory Committee; the AVIDAdvisory Group (Advancement Via Individual Determination); and as the editor of the Health Power Hispanic Health Channel. She is a member of Health Power'sProfessional Advisory Council.

Sylvia Meléndez-Klinger, M.S., R.D., L.D.N.Sylvia Meléndez-Klinger is founder of Hispanic Food Communications, Inc., anutrition and food communications consulting company. She has provided nutritionand culinary consulting services to the food, beverage and pharmaceutical industriesfor many years; including clients such as The Coca-Cola Company, Dannon,GlaxoSmithKline, Kelloggs, and Weight Watchers International.

As a registered dietitian, Meléndez-Klinger provides expert advice about healthfuleating in a practical and easy way. She works closely with brand management teamsto develop messages about the nutritional features and benefits of their products.

She is a skilled media representative, with numerous television, radio and Internetcredits. She has appeared on NBC, CBS, Fox, CNN en Español, Univision,Telemundo and America TeVe, where she is a frequent guest on “Despierta America.”

Meléndez-Klinger is the nutritionist on “Hispanics Today,” a nationally syndicatednews and lifestyle television program. She also has been a guest nutritionist on manyHispanic radio talk shows, and is a regular contributor to SimilacMomsAlliance.comand a moderator for myalli.com.

Meléndez-Klinger has presented at hundreds of conferences, including The InternationalAssociation of Culinary Professionals and the Conference of La Cumbre de las Américasde Nutrición y Salud, School Nutrition Association, National Association of BilingualEducators, LULAC, MANA, MAOF, COMADRES, and the 2006 National HispanicWomen’s Conference, to name a few.

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.comFor Spanish translations of these biographies, visit www.aetnahispaniccalendar.com

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BiographiesSylvia Meléndez-Klinger, M.S., R.D., L.D.N., cont’d.Prior to founding Hispanic Food Communications, Meléndez-Klinger served as senior culinary development specialist and supervisor of consumer test kitchens at the Quaker Oats Company. Her recipes have appeared in television segments,product packaging, cookbooks, and national health and fitness campaigns.

A registered dietitian of the American Dietetic Association and a licensed dietitiannutritionist, she was honored as the 1994 “Recognized Young Dietitian of the Year”by the Chicago Dietetic Association. She is an active member of the AmericanDietetic Association, the Grain Foods Foundation Medical Advisory Board, Kelloggs Healthy Beginnings Advisory Panel and the GSK Multicultural Council on Weight Management.

Rita MorenoRita Moreno is one of a select group of performers to have won all four of the mostprestigious show business awards: the Oscar, the Emmy, the Tony and the Grammy.The Oscar was for her performance as Anita in the 1962 motion picture, “West SideStory.” The two Emmys were for a 1977 variety appearance on “The Muppet Show”and in 1978 for a dramatic guest appearance on “The Rockford Files.” The Tony wasfor her 1973 triumph on Broadway as Googie Gomez in “The Ritz.” The Grammywas for her 1972 performance on “The Electric Company Album” for children,which was based on the long-running television show of the same name.

Along the way she received dozens of other show business awards, most notably the Golden Globe Award for her role in “West Side Story”; and in 1968, the Joseph Jefferson Award as best actress in Chicago’s theatrical season for her brilliant performance as Serafina in “The Rose Tattoo.” In 1985, she repeated her Chicago triumph and was awarded the prestigious Sara Siddons Award for her portrayal of Olive Madison in the female version of “The Odd Couple.” In 1995, Morenoreceived a star on the Hollywood Walk of Fame.

Moreno was born Rosa Dolores Alverio in Humacao, a small town near the famousrain forest of Puerto Rico. When she was 5 years old, she and her mother moved to New York. The following year she started dancing lessons. At age 13 she had herBroadway debut in “Skydrift,” which starred Eli Wallach. Then, in the true tradition of Hollywood, a talent scout arranged a meeting for the 17-year-old with Louis B.Mayer, and she was signed to a contract with MGM.

From that point on Moreno’s career advanced steadily. She made some 30 films early in her career, too often typecast as a Mexican spitfire or an Indian maiden. Duringthat period, she appeared in films with Richard Widmark, Esther Williams, MarioLanza, Susan Hayward, Tyrone Power and Gary Cooper. She appeared in the marvelous “Singin’ in the Rain” starring Gene Kelly. She also was featured as Tuptim inthe classic “The King and I” with Yul Brynner and Deborah Kerr; but it was onlyafter she won an Academy Award for her outstanding performance as Anita in “WestSide Story” that she was finally recognized as a major talent.

In 1962 she moved to London, where she appeared in Hal Prince’s production of “She Loves Me.” She then returned to New York to star in Lorraine Hansbury’s “The Sign in Sidney Brustein’s Window.” On Broadway, she also appeared as thefemale lead opposite Robert Shaw in “Gantry” and with Jimmy Coco in “The Last of the Red Hot Lovers,” followed by a Tony Award nomination for her role in “The National Health.” Moreno then starred in “The Ritz.” In 1981, she once againappeared opposite Jimmy Coco in “Wally’s Café.” She was most recently seen onBroadway in the female version of Neil Simon’s “The Odd Couple.” In 1997, shestarred in the London production of “Sunset Boulevard.” In 2004, Moreno receivedrave reviews for her interpretation as Maria Callas in the Terrance McNally play“Master Class.” In 2006, she received similar acclaim for her portrayal of AmandaWingfield in the Berkeley Repertory production of “The Glass Menagerie.”

Moreno has appeared in regional theater in such diverse roles as Lola in “DamnYankees,” Annie Sullivan in “The Miracle Worker,” Doris in “The Owl and thePussycat,” and Mama Rose in “Gypsy.”

It may be said that Moreno, in portraying an Irish teacher, an Italian widow, areformed prostitute, a lady evangelist, an English lady and a Southern belle has broken the mold of Latino stereotyping.

In 1967, Moreno resumed her screen career playing opposite Marlon Brando in “The Night of the Following Day,” then with James Garner in “Marlowe,” as AlanArkin’s girlfriend in “Popi,” and in Mike Nichols’ production of “Carnal Knowledge.”She then starred in the film version of “The Ritz” and went on to do Alan Alda’s“The Four Seasons,” followed by the highly acclaimed Columbia Pictures release, “I Like It Like That.” In 1995, Moreno appeared in the Showtime film “Wharf Rat”and in the feature film “Angus” with George C. Scott. More recently, she was thelead in the independent feature “Carlo’s Wake”; and in 1999, she starred in the film“Blue Moon” opposite Ben Gazzarra. The following year she appeared in the highlyacclaimed movie “Pinero,” starring Benjamin Bratt, and in 2002 she completed workin the John Sayles film “Casa de los Babys.” In 2004, she had a featured role in theindependent film “April Showers.”

Moreno also has been the guest star on a wide variety of television productions both here and abroad. She is proud to have been a featured artist for many years on“The Electric Company,” the highly regarded educational television program for children. She has starred in her own TV series, the sitcom version of the film “9 to 5.”She then played opposite Burt Reynolds in “B.L. Stryker.” In 1994, Moreno returnedto New York to appear as a series regular with Bill Cosby in the NBC “Cosby MysterySeries.” Most recently she was one of the leads in the highly acclaimed HBO series“OZ.” In 1995, Moreno returned to the New York stage in Anne Meara’s “After Play”and in Circle Repertory’s production of “Size of the World.”

She continues to keep busy performing concerts across the country and as a guestartist with symphony orchestras. In 1993, she was invited to perform at President

Clinton’s inauguration, and later that month she performed at the White House.Moreno’s latest endeavor has been in cabaret, where she has met with great criticalsuccess. In 2002, she appeared with the San Francisco Symphony in a production of “Candide.”

In addition to her film, stage, television and concert careers, Moreno fills her sparetime by lecturing to various organizations as well as to university audiences. She alsois involved with a number of civic and charitable organizations and events. She has served on the National Endowment for the Arts and as a commissioner on thePresident’s White House Fellowships. Moreno also has served as a member of thePresident’s Committee on the Arts and Humanities.

At a White House ceremony in June 2004, Moreno was awarded the PresidentialMedal of Freedom by the president. The medal is the highest honor given to a civilian and ranks second only to the Congressional Medal of Honor as the nation’shighest award. It is conferred on individuals for a lifetime of meritorious service.

Moreno is married to Dr. Leonard Gordon, a retired physician. Their daughter,Fernanda, is an artist and a mother.

Richard R. RamosRichard R. Ramos is widely recognized as the nation’s leading expert on youth andgang violence. He is one of the most sought-after Latino leaders and speakers on progressive and effective community leadership.

Ramos has written two books on gang prevention (Got Gangs? 2006), his most recententitled Gang Prevention and Schools: The Ultimate Parent & Teacher Guide on How toPrevent Kids from Joining Gangs (2008). He also is the CEO/president and cofounderof the Latino Coalition for Faith & Community Initiatives, a national nonprofitwhose purpose is to strengthen and expand the capacity of nonprofits serving at-riskLatino youth and families. Under his leadership, the Latino Coalition has worked in more than 20 cities in seven states across the United States.

For his 28 years of community service and work in the field of human rights andinterfaith understanding, Ramos has received numerous accolades and awards, including recognition by President George W. Bush, the United States Congress, the California State Assembly, and Morehouse College’s Martin Luther King, Jr.International Chapels Board.

Ramos knows the challenges of his community. Early in his career he served as a correctional officer in both state and federal prisons, a Juvenile Hall instructor andat-risk junior high and high school counselor, a cofounding director of a gang intervention/prevention community coalition, a director of a Latino youth and familyteen center, a senior pastor for 16 years, and a founding director of the InterfaithInitiative of Santa Barbara County. These experiences and his continued work inleading in his community has made him a sought-after speaker on community andLatino leadership.

Elena V. Rios, M.D., M.S.P.H.Dr. Elena Rios serves as president and CEO of the National Hispanic MedicalAssociation (NHMA), representing Hispanic physicians in the U.S. She also serves as president of NHMA’s National Hispanic Health Foundation affiliated with theRobert F. Wagner Graduate School of Public Service, New York University, to directeducational and research activities.

Dr. Rios serves on the National Hispanic Leadership Agenda, Campaign AgainstObesity; and the Partnerships for Prevention Boards of Directors, the AmericanMedical Association Commission to End Health Disparities, the PacifiCare-UnitedHealthcare California Investment Committee, and is chair of the NationalCoalition on Hispanic Health.

Dr. Rios has lectured and published articles; and has received several leadershipawards from organizations such as the U.S. Department of Health and HumanServices; the Congressional Black, Hispanic, Asian and Native American Caucuses;American Public Health Association Latino Caucus; Association of Hispanic HealthExecutives; Minority Health Month, Inc.; Hispanic Magazine; Verizon’s First PollinCommunity Service Award; and Amerimed. She was appointed to the MinorityAlumni Hall of Fame of Stanford University in October 2006.

Prior to her current positions, Dr. Rios served as the advisor for regional and minority women’s health for the U.S. Department of Health and Human ServicesOffice on Women’s Health. In 1993, she was appointed to the National Health Care Reform Task Force as coordinator of outreach groups for the White House. In 1992, Dr. Rios worked for the State of California Office of Statewide HealthPlanning and Development as a policy researcher. She also has served as president of the Chicano/Latino Medical Association of California, advisor to the NationalNetwork of Latin American Medical Students, member of the California Departmentof Health Services Cultural Competency Task Force, Stanford Alumni Associationand Women’s Policy Inc. Boards of Directors, and the AMA’s Minority AffairsConsortium Steering Committee.

Dr. Rios earned her B.A. in human biology/public administration at StanfordUniversity in 1977, M.S.P.H. at the University of California School of Public Healthin 1980, her M.D. at the UCLA School of Medicine in 1987, completed her internalmedicine residency at the Santa Clara Valley Medical Center in San Jose and theWhite Memorial Medical Center in East Los Angeles in 1990, and her NRSA PrimaryCare Research Fellowship at UCLA Division of General Internal Medicine in 1992.

Antonia M. Villarruel, Ph.D., R.N., F.A.A.N.Dr. Antonia M. Villarruel is a professor and associate dean for research and scholarship at The University of Michigan School of Nursing.

Dr. Villarruel has an extensive background in health promotion, and health disparitiesresearch and practice. Her research focuses on the development and testing interventionsto reduce HIV sexual risk among Mexican and Latino youth.

Dr. Villarruel has assumed leadership roles in many national and local organizations.She is the vice president and founding member of the National Coalition of EthnicMinority Nursing Associations, and past president of the National Association ofHispanic Nurses.

She was appointed by Secretary Tommy Thompson to the HRSA/CDC HIV/STDAdvisory Council, and also served as a charter member of the Secretary of theDepartment of Health and Human Services Advisory Council on Minority Healthand Health Disparities.

Dr. Villarruel has been recognized by numerous local and national agencies for her service and scholarship. She was inducted as a Fellow in the American Academyof Nursing and as a member of the Institute of Medicine in 2008.

She received her Ph.D. from Wayne State University and completed postdoctoraltraining at the University of Michigan.

Maria (Tere) Villot, B.S.N.For 20 years, Maria Villot had dedicated her career to the Philadelphia VA MedicalCenter, working her way up from staff nurse to nurse manager to team nurse for primary care. She currently is the women veterans program manager at the center, a leadership position she has held for 10 years.

She served as president of the National Association of Hispanic Nurses and has been a member of the organization since 1995. She is past president of thePhiladelphia chapter.

Villot serves as vice president of Timothy Academy Executive Board and is a memberof the board of the Delaware Governor’s Advisory Council on Hispanic Affairs.

Villot has received a number of recognitions for her work with the Latino community.These recognitions include: 2007 National Hispanic Medical Association forLeadership in Improving the Health of Hispanics, 2006 Who’s Who AmongProfessionals, 2003 Hispanic Nurse of the Year Award at the Philadelphia VAMCand 2002 Henrieta Villaescusa Community Service Award.

She has been featured in numerous publications, including Philadelphia’s Motivosmagazine, Minority Nurse magazine and Al Dia newspaper.

Born in Ponce, Puerto Rico, Villot graduated from Catholic University of PuertoRico. She has two children and two grandchildren.

George A. Zeppenfeldt-CesteroWith more than 20 years’ experience in marketing, public affairs, strategic partnershipsand community/government relations, Zeppenfeldt-Cestero is a leading diversityadvocate in the health care and small business communities.

In 1995, Hispanic Business magazine selected him among the “100 Influential Leaders”for his small business advocacy. Zeppenfeldt-Cestero has served on numerous boards of directors where his role has focused on marketing, fund-raising and membershipdevelopment. Zeppenfeldt-Cestero currently serves as cochair of the Business andConsumer Issues Committee of Community Board 7–Manhattan.

He founded the Association of Hispanic Healthcare Executives/East Coast Chapter(AHHE) in 1998; which has grown to over 500 individual and 25 national, regional,and local organizational members in 14 states. He was elected national president ofAHHE in 2001; and later that year, was elected to the national board of the Institutefor Diversity in Health Management, a division of the American Hospital Association.

For two years, he served as chairman for the New York State Federation of HispanicChambers of Commerce Annual Convention. Complementing the mission of AHHE,he founded the National Hispanic Chamber of Commerce on Health (NHCCH) in 2006, which focuses on strategies for covering the uninsured; and supplier diversityinitiatives for the hospital, managed care and pharmaceutical industries.

He is the recipient of the 2006 Healthcare Leadership Award from the NationalHispanic Medical Association. He also accepted the Hispanic Chamber ProcurementAdvocacy Award on behalf of the NHCCH at the 2008 Somos El Futuro Conference.

Zeppenfeldt-Cestero’s career also has included positions as director of community andgovernment relations at Montefiore Medical Center, and vice president of marketingand public relations for St. Clare’s Hospital and Medical Center in New York.

He has been quoted by numerous publications, including the New York Times,Crain’s New York Business, Hispanic Business, El Diario/La Prensa and Diversity:Allied Health Careers magazine; and also has appeared on WNBC, WABC andNational Public Radio.

Zeppenfeldt-Cestero received his undergraduate degree from Seton Hall Universityand graduate training in health administration at Long Island University. In 1998, he completed a certificate program in community relations from Boston College’sCarroll School of Management; and in 1999, was awarded a Kellogg/Robert WoodJohnson Minority Fellowship in Washington, D.C.

AETNA HISPANIC CALENDARwww.aetnahispaniccalendar.comFor Spanish translations of these biographies, visit www.aetnahispaniccalendar.com

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