Festival Of Lights

Please join us for our Roxhill Festival of Lights on Thursday, May 12th from 5:30-7:00 on Zoom. We will kick the evening off with a celebration of student art and music before attending a cooking show from a Roxhill community member. Families can choose between learning how to make Pecan Candy with Mr. Robert or Enchiladas with Minerva Perez-Cortes. If you would like to cook alongside your chef, see the recipes below. You will also receive a hard copy of the recipes in your student's backpack. We will end the night with a raffle!

Gift cards for ingredients are available. Please reach out to Amber Smith amsmith3@seattleschools.org if you are interested. We hope to see you there!

Join Zoom meeting

https://us06web.zoom.us/j/85204804270

Meeting ID: 852 0480 4270

Mr. Robert’s Pecan Candy Recipe

You need:

• 1 14 oz can condensed milk

• 1 tsp. vanilla

• 3/4 cup sugar

• 1/2 stick of butter

• 1/2 cup Pecan Chips

Pecan Candy recipe

•Butter the cookie sheet (using extra butter, not the ó stick of butter from the ingredients list).

•Put condensed milk, butter, and sugar in a pot.

•Have heat on high and stir constantly for 10 minutes. Mixture will begin to darken and thicken.

•After 10 minutes, pour in the vanilla quickly, and using a hand-beater, beat the mixture for 1 minute on high.

•Pour in the pecan chips and stir quickly.

•Quickly pour the mixture out onto the cookie sheet; spread and flatten to your desired thickness.

•Place in the freezer for 5 minutes.

•Cut the candy with a knife or break into pieces with your hands.

Enjoy the sweetness!

Enchiladas de Minerva

You need:

• Chicken: Chicken breast
• Corn Tortillas
• Red Sauce: 2 pounds of tomatoes
• 8 dried Chiles Guajillo-MILD or
• 10 dried Chiles Puya-HOT
• 1/4 of an Onion
• 3 Garlic Cloves
• 1 Cube Chicken Bullion
• 2 Cups Chicken Broth

*If you would like your sauce milder, you can use fewer-or no Chiles Puya.

You can find dried Chiles Guajillo and dried Chiles Puya at a Mexican market or local supermarket. I found Chiles Guajillo at Red Apple Market. They come in a bag.

Enchiladas Toppings:

• Shredded mozzarella cheese or queso Oaxaca
• Avocado
• Mexican sour cream (Crema)

Steps:

• Boil the tomatoes and chiles for 20 minutes. After boiling, drain the tomatoes and chiles and blend until smooth.
• In another pot, boil the chicken breasts. When cooked, remove the chicken to cool. SAVE THE WATER. After the meat has cooled, shred into small pieces.
• Add 2 cups of chicken broth and one cube of chicken bouillon to the tomato and chiles sauce. Mix well.
• Warm/soften tortillas in the microwave or on the stovetop. Dip the softened tortillas in the salsa.
• Then add pulled chicken to the tortilla and roll. Place rolled tortilla in banking pan. After filling pan. Cover rolled tortillas with sauce.
• Cover with shredded cheese.
• Bake at 350 for 10 mins or until cheese is melted.
• Remove from oven and add crema and avocado. Enjoy!