.. L...!!.........!.......!....!......!.....................................R GRayson .page 3 EL TINAJON A GUATAMALAN RESTAURANT Olga Pezzarossi, owner and hostess Noô  a!¡  oæ  thå  jeweló iî Chicagï arå oî  thå  Christmaó      trees®  Chicagï  haó itó hiddeî jewe!s®  Theù arå itó  manù  litt!å      ethniã  restaurants¬  iî  storefronô  bui!dingó throughouô  thå  citù      neighborhoods®  Luckù  thå  Chicagï residenô oò visitoò  whï  haó  á      Latinï  frienä whï caî finä theså !itt!å jewe!ó foò him¬  beforå theù      becomå Americanized. One such jewe! is E! Tinajon, a few mi!es north of Chicago'ó !oop®  Eì Tinajoî serveó authentiã Guatamalaî aó #we!ì  aó     Mexican cuisine 363 days of the year. Oî  thå otheò twï dayó - Christmaó Evå anä Christmaó Daù  -      Olgá Pezzarossi¬  thå owneò anä hostess¬ c!oseó thå dooró sï thaô shå      caî  recreatå ##å Guatama!aî Chr!stmaó ce!ebratioî foò heò fami!ù anä      friends. "In Guatamala," Olga says, "the children use firecrackers ' ' ..#. ''. to celebrate Christmas. Parents will buy new c!othes for their childreî  anä  fami!ieó wilì geô dresseä uð bù 6.0°  pm®  Thå  wholå      familù  goeó tï churcè anä comeó homå bù midnighô tï  ce!ebrate®  Wå      givå anä receivå presents®  Wå eaô ouò biç mea¡ abouô 1.0° am® Theî Š     thå neighboró wilì visiô bacë anä forth® Wå maù on!ù sleeð froí 4.0°      aí tï 7#0° am®  Theî iô ió uð agaiî foò á fu!¡  daù oæ visitinç  anä      exchanging presents with everyone we know. .PA Š .. L!.........!........................................................R Grayson . Page#. "Wå  havå  Christmaó treeó whicè wå usua!!ù decoratå  witè  !itt!å  hand.#adå Indiaî crafts®  Wå decoratå ouò homeó  witè  pinå  boughó anä mansanil!a, a small red fruit similar to an appl# that addó co!oò tï ouò homes®  Wå strið thå pinå need!eó froí additiona¡ #'boughó and scatter the need!es al! over our f!oors, to give the scent of Christmas." O!gá haó adapteä manù oæ thå fami!ù recipeó oæ heò mother¬  Ave!iná Ve!asquez¬  whï liveó witè heò herå iî Chicago¬ foò botè heò  homå anä restaurant. However, the turkey recipe is her own variation. .PA Š .. L................................................................R page CHRISTMAS DINNER MENU OF OLGA PEZZAROSSI, Owner and Hostess of E! Tinajon, Chicago's Guatama!an Restaurant TURKEY IN BEER SALTY TAMALES Green Sa!ad Potato sa!ad Sweet tamales Bread pudding Assorted fresh fruits and nuts .PA Š .. L.!!.........!........................................................R Grayson . page _.TURKEY IN BEER - Treasured family recipe ## O!ga Pezzarossi, from Guatama!a City, who is now owner of El Tinajon, Restaurant, Chicago. Inqredients: 1 4-6 pound turkey 2 pounds of beef 2 pounds of pork 1 8 oz can of ? (alcaparrado?) 4 !arge tomatoes 2 !arge onions 3 cloves of garlic 2 12 pz. cans or bott!es of beer 2 shoots of fresh thyme or # teaspoon of ground thyme . 5 bay !eaves salt to taste oi! for frying Procedure: Bonå turkeù twï dayó beforå serving® Soaë iô iî beeò witè    onioî s!ices. Turn it every six hours. Keep refrigerated. Thå  daù  thaô yoõ arå goinç tï servå it¬  puô  thå  beef¬    pork¬  baù !eaves¬ thyme¬ anä sa!ô iî á paî witè á !itt!å wanteò anä    cooë unti! tender. Then chop the meat into fine pieces. Iî  á fryinç pan¬  sautå thå tomatoes¬  onionó anä  garliã    whicè  havå b#eî fine!ù chopped®  Theî adä thå choppeä meaô anä frù Š    a!¡ together. .PA Š .. L.........!.....................................................R #.=i=." Stufæ thå turkeù witè thå frieä meaô mixturå anä  c!oså iô sï thaô nï stuffing fa!!s out. P!acå  thå stuffeä turkeù iî á roastinç paî witè £  thå marinade®  P!acå iî 35° degreå oven® Turî thå turkeù wheî iô ió ha!æ baked®  Coveò untiì finisheä baking®  Theî uncoveò anä !eô turkeù brown. When turkey is brown, remove from oven and serve with Red Tama!es. .PA Š .. L.!!............................................R . Grayson page TAMALES COLORADOS - Recipe of O!ga Pezzarossi. Ingredients: 3 pounds of dough 12 large tomatoes 1 pound of ? (mi!tomate) 1 guaque red peper .#1 dried red pepper 1 can of peppers 1 pound olives 2 oz. capers 1 oz. sesame seed 1 oz. gib!ets 1 dash of b!ack pepper 2 who!e c!oves (or cinnamon 3 pounds of lard 5 pounds of pork cut into sma!! pieces sa!t to taste 3 packets of banana pee!s specia! paper for wrapping tama!es foil 1 !arge jar. .PA Š .. L.........!.......................................................R #'#:##" page Procedure: Liquifù  dougè witè wateò tï forí á grueì anä seô  aside® Puô dougè intï jaò witè ´ poundó 1² oú oæ !ard® Adä sa!t® Cooë oî á lo÷ flamå stirrinç constantlù unti¡  cooked® Dï thió á daù aheaä sï thaô iô can chi!!. Browî thå tomato¬  mi!tomate¬ guaquå reä pepper¬ gib!ets¬ sesamå seed¬ anä c1oves® Iî á sma!ì amounô oæ wateò cooë thå drieä reä pepper¬ theî adä tï browneä ingredients® Adä sa!ô anä peppers® Wheî mixture is thinned, fry it in hot !ard. Then refrigerate. Chop canned peppers into strips and mix with capers and olives. P!acå foi¡ oî á piecå oæ specia¡ wrappinç papeò anä p!acå oî á bananá pee!®  Measurå £ thå dougè ontï á bananá pee¡ !eavinç á sma!¡  ho!!o÷ iî thå center®  Puô fi!!inç intï centeò witè á piecå oæ meat¬ á strip of canned pepper, 2 olives, and 3 teaspoons of caper mixture. Ro!l up paper and banana pee! making sure it is c!osed secur#l'. Thoså  whï  wanô tï dï sï maù p!acå thå tama1å iî  á  jaò witè á !ittlå water and sa!t and cook for four hours. .PA Š .. L......!!.................................................................R Grayson #age  PASTELES de NAVIDAD (Christmas Pastries)  Prepareä  foò  Christmaó  celebratioî eacè yeaò  foò  thå  extendeä         familù oæ Dr® Jaimå Estobar¬ honorarù Bo!iviaî consu¡ oæ Chicagï bù         hió nieces, Gabriela and Sylvia Uga!de, from a recipe of theiò  mother®  Theiò  motheò ió Gracå Uga!de¬  á sisteò  oæ  -#r®        Estobar® Mrs. Uga!de !ives in Cochabamba, Bo!ivia. PastrY dou#h: ± cuð oæ warí water¬  witè salô tï tastå (approximate!ù ± tsp)® 1£         teaspoons baking powder 1 egg 1 pound lard 3 cups sifted f!our 1/8 cup of sugar vegetab!e oi! for frying Miø dough®  Kneaä unti¡  smooth®  Leô stanä foò 1° minutes® Ro!¡         ouô dough very thin. Cut into 4" circles. ..' # .Then fill with either the cheese or the meat fi!!ing (see recipes fo!lowing). P!ace filling on # of each round. Moisten edges of each round and fo!d over. Pinch edges together with fingers to seal. Heat oi! and fry a few at a time until brown. Drain on paper towe1s and then serve. May sprink!e with powdered sugar if desired. Serve with your favorite Christmas wine- champagne or rose. Recipe makes about 30 pastries. Serve hot or co!d. .PA Š .. L.!.............................!...........!............................R page FILLINGS FOR PASTELES de NAVIDAD  Cheese fil!in#: 2£ poundó oæ Cubaî oò Mexicaî Whitå Monterreù Cheese¬  grateä 2-³ beateî   eggs, enough to moisten cheese and ho!d it together. Placå  fillinç  oî  roundó aó describeä ®  Thå cheeså ió sa!tù  anä  thå   powdereä sugar is sweet - nice contrast. ._ Meat fi!!in#: ² poundó bone!só rounä steak¬  oò anù bone!esó beeæ withouô faô 2£  cupó   oæ white onions, fine!y chopped 1 cup of sugar , more or !ess, to taste 1 dash of cumin powder 1 teaspoon curry powder 1 cup raisens 2 hard-boi!ed eggs, chopped fine. Boi¡  meaô  iî wateò untiì soft¬  theî drain®  Iî separatå paî s!ight!ù   cooë diceä onioî iî water¬  stoð beforå onioî getó mushy® Draiî onions®   Trinä meaô iî á meaô grinder®  Miø onionó anä meaô iî deeð paî oveò lo÷ Š  flame. Add sugar, spices, and raisens. Bring to boi! and stir a few minutes over !ow heat. Drain. Coo! before using to fi!! dough. May refrigerate meat fi!!ing before using. The.#pstires can be served warm or co!d. The Escobars prefer them served warm immediate!y after making them. .PA Šd