We do not remember days…..we only remember moments.

Here’s to your special moments of 2009 and the best to all for 2010.

Polite Phrases

Good morning
Buenos dias.

Good afternoon
Buenas tardes.

Good night.
Buenas noches.

Good bye see you later.
Adios; hasta la vista.

Thank you.
Gracias

Yes, very good.
Si; muy bien.

Please
Por favor

Excuse me
Perdoneme

I am very sorry.
Lo siento mucho.

To express needs

I need, we need
Necesito: necessitamos

I would like to telephone.
Quisiera telefonear.

I am hungry; We are hungry
Tengo hambre; tenemos hambre

I am thirsty; We are thirsty
Tengo sed; tenemos sed.

I am cold; We are cold.
Tengo frio; tenemos frio

I am warm; We are warm.
Tengo calor; tenemos calor

I am tired; We are tired
Estoy cansado; estamos cansados

I am sick; We are sick.
Estoy enfermo; estamos enfermos.

The child is sick; tired
El niño (la niña) esta enfermo; cansado

Men’s room; Ladie’s room
El baño de hombres, de damas

Fire
Fuego

Help
Auxilio; Socorro (m)

If you have any phrases you’d like to share, we’d love for you to leave a comment with the english to spanish version in the comments area!

By: Madge Lennen-Wichita Kansas

1 medium package corn chips
1 big head lettuce
1 medium onion
¼ lb. cheddar cheese

Chop as for tossed salad. Cover and place in refrigerator.

Sauce:
1 lb. hamburger, salt to taste. Brown loosely in skillet, crumble, pour off excess grease. Add 2 level Tbs. flour and stir into meat.

Add:
1 can tomato soup or tomato sauce
2 cans water
1 tsp. chili pepper
½ tsp. oregano
¼ tsp. garlic powder or garlic salt

Cook until the thickness of gravy.

On plate put corn chips around the edge of the plate. Heap salad on plate, then pour meat sauce on the salad. Serve immediately. Serves 4
“Four satisfied individuals-4 plates, 4 forks, 1 salad bowl and 1 skillet to wash.

For the Tamales
12 large dried corn husks, soaked in warm water to soften
2 C. masa harina
½ C butter softened
½ C brown sugar
1 tsp. baking powder
1 ¼ tsp. cinnamon
2 C. mango nectar
2 large ripe mangos, peeled, pitted and chopped. ( makes about 2 ½ C, use ½ C. for tamales and save 2 C. for mango topping)

For the Mango Topping
¼ C orange liqueur or orange juice
¼ C. brown sugar
1 Tbs. butter
1 pinch cinnamon
2 C. chopped mango
Lime wedges

Tamales: Remove husks from water and pat dry. In medium bowl, beat together masa, butter, brown sugar, baking powder and cinnamon until fluffy. Beat in mango nectar until smooth. Spread equal amounts of mixture in the center of each corn husk; top each with 2 Tbs. chopped mango. Bring in the sides of the corn husks so that the edges of the masa meet, then fold in both ends to enclose filling. Steam for 1 hour, then let cool slightly.

Mango Topping: Combine orange liqueur or orange juice, brown sugar, butter and cinnamon in a small saucepan. Cook over medium heat for about 5 minutes or until slightly thickened, stirring frequently. Stir in 2 Cups chopped mango and cook for a few minutes more. Serve warm sauce over warm tamales with lime wedges on the side.

Makes 12 Tamales

My favorite salsa. Good with fajitas, tacos, quesadillas, eggs, use as a dip or as dressing on a green salad.

2 large tomatoes, seeded and diced
1 medium white onion, dices
2 cloves garlic, minced
2/3 Cup cucumber, peeled and diced
1/3 C. fresh cilantro leaves
3-4 fresh Serrano chiles, seeded and very finely chopped

In a medium bowl, mix together all of the ingredients, adding salt to taste. Cover and refrigerate.