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Plato de Fruta de Temporada Trío de Hot Cakes Pan Dulce Complemen tos Cuatro Tipos de Fruta de Temporada Plátano Dominico Caramelizado, Chispas de Chocolate , Nuez de la India , Conchita, Panque de Plátano, Especial del Dia Coulis de Fruta Tropical Ensalada X´pa Canasta de Pan Dulce (2 PZ) Supremas de Naranja, Fresa, Kiwi, Pan Francés con Dulce de Leche Chocolatin, Croissant Mezcla de semillas hechas en casa, Menta Crème fraîche, Fruta Fresca de la Estación Champiñones Mantequilla de Canela Nopales Salteados Pan Tostado Salmón Curado en Casa Pimientos Mayan Toast Integral, Blanco C Queso Crema, Alcaparra, Pepinillo, Tomate Papa Rayada Cebolla Morada, Limón Meyer Buñuelo de Yuca, Frutos Rojos, Helado de Vainilla, Canela, Frijol Negro Refrito Avena y Cereal *Tiempo de Preparación 20 min. Bagels Rebanadas de Jitomate O Agua o Leche, Fresa, Plátano o Fruta de la Estación Blanco, Ajonjolí Aguacate y Cebolla Waffles Chaya o Espinaca Salteada Yoghurt Frutos Rojos Salchicha Fruta de Temporada y Granola R Frutos Rojos y Granola Salmon Curado Prosciutto Jamón de Pavo A TRADICIONAL MEXICO Selva Negra Chorizo Argentino Huevos Revueltos Huevos Rancheros Tocino Ahumado Elija con Jamón o Chorizo, Queso o al Gusto Dos Huevos Fritos Sobre Tortilla, Frijoles Negros Refritos L Salsa Ranchera Huevos Fritos Motuleños Papas Cambray y Cebolla Morada Salteada Dos Huevos Fritos Sobre Tostada, Frijoles Negros Refritos Jamón, Chícharo , Queso Cotija, Pl átano Frito, Salsa Motul Arrachera&Huevos G Huevos al gusto, Arrachera, Papa Hash Brown Chilaquiles Pechuga de Pollo, Cebolla Morada, Crema Agria Huevos Benedictinos Salsa rostizada de 3 Chiles y Jitomate R Elección: Tocino o Salmón Jugos Frescos Burrito Omelette Viceroy Relleno de Huevo a la Mexicana, Frijoles Refritos y Queso Gouda Claras de Huevo, Espárrago, Calabaza, Chaya, Tomate, Pimiento, I Aceite de Ajo Enfrijoladas Naranja, Toronja , Sandia, Papaya Relleno de Huevo a la Mexicana Avocado Toast Salsa de Frijol Negro, Queso Gouda Gratinado Jugo Verde L Pan Integral con Aguacate y Huevos Pochados Piña, Lima, Chaya, Miel de Abeja Pastel Azteca Croque Madame Milhojas de Tortilla, Pollo con Rajas a la Crema, Crema Agria Cilantro, Elote Dorado, Salsa de Tomatillo Amanecer Brioche, Jamón Selva Negra, Queso Gouda, Huevo Frito *Tiempo de Preparación 20 min. Mango, Fresa, Naranja Carne Asada Viceroy Arrachera, Chilaquiles Verdes de Xcatic, Frijol Refrito Piña, Apio, Kiwi, Naranja Smoothie Coral En Viceroy Riviera Maya, nos esforzamos para cumplir con los más altos estándares de calidad, sin embargo el consumo de alimentos crudos de origen Yogurt, Miel de Abeja, Guayaba, Fresa animal podría ser perjudicial para su salud y lo dejamos a su consideración Si tiene alguna alergia a los alimentos, por favor menciónelo a su mesero. .

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Diapositiva 1
Semana Lunes Martes Miércoles Jueves Viernes Desayuno Melón Gelatina Papaya Huevo Gelatina Cereal con Conchas Salchicha revuelto Panque leche Leche frita Leche Atole 1 pan bimbo Tortilla Refrigerio Torta Fruta de Verduras Quesadilla Fruta De jamón temporada julianas Brócoli Manzana Palitos de (1) Jícama Enfrijoladas zanahoria Pan telera Pepino ½ plátano con queso ½ Galletas o 1, ½ saladas (2) alegría Ate Comida Sopa de Arroz blanco Crema de Sopa de Sopa de pasta Calabacitas zanahoria pasta verdura Picadillo a la Torta de Pechuga Bistec en Lunetas mexicana atún con frita jitomate Natilla de papa Ensalada de Con chocolate Ensalada zanahoria calabacitas fresca * Flan y chícharos Fruta Agua Melón Semana Lunes Martes Miércoles Jueves Viernes 2 Desayuno Gelatina Manzana Melón Papaya y Pera Rolles de Hot cakes Burritos de plátano con Jugo canela Leche frijol yogurt y Dobladitas Leche Leche granola de pollo Refrigerio Salchichas en Huevo duro Gelatina Tacos de Jícama, salsa verde Con cátsup Ensalada de frijoles zanahoria y con papas Ensalada de atún blandos pepino con Tortilla (1) Lechuga con Pan (1) chile y limón jitomate Palanqueta Comida Arroz Espagueti Sopa de Sopa de Sopa de Caldo de Albóndigas codito verduras pasta pollo con Bocadín Tortitas de Tinga de Milanesa verduras papa pollo con empanizada Bombón Ensalada de tostadas Ensalada de pepinos Arroz con col Manzana leche zanahoria, espinaca Fruta Semana Lunes Martes Miércoles Jueves Viernes 3 Desayuno Leche con Sincronizada Huevo Gelatina Pera cereal con lechuga revuelto Pan con Galletas
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Sol Azteca Menu Mailer
APPETIZERS TRADITIONAL TACOS FRITOS COMBINATION SOL SPECIALTIES QUESO ASADO SMALL QUESADILLAS 13.95 15.75 6.95 8.25 2 crispy taco shells filled with chicken Choice of any two dinner items listed POLLO MANGO CAMARONES AL COCO A blend of baked cheeses, with Three small corn meal turn overs deep- or beef above (For one.) 16.95 22.95 sliced chorizo fried, flavored with achiote pepper Grilled chicken breast in a mango, garlic Jumbo shrimp sautéed in a sauce made filled with cheese, chicken or beef served QUESADILLAS ENCHILADAS DE and chipotle pepper sauce. with coconut milk, onion, tomatoes and NOPALITOS EN SALSA 14.95 cilantro with lettuce and tomato 2 corn turnovers filled with cheese, MOLE VERDE VERDE 14.95 POLLO VERACRUZANO 16.95 6.95 chicken or beef 3 soft tortillas rolled with chicken or CAMARONES AL Cactus cooked in green sauce, tortilla NACHO GRANDE 9.25 Boneless chicken breast cooked with cheese, sauce made with poblano tomatoes, mushrooms and almonds, mild CILANTRO strips and cheese Tortilla chips, beans, salsa, jalapeño pep- BURRITO AZTECA peppers, almonds, spinach, topped with 22.95 13.95 Shrimp cooked in garlic, lime and fresh per and cheese Large flour tortilla filled with marinated cheese NACHITO POLLO CILANTRO cilantro sauce. 4.95 chicken, rice, chopped tomato, onions, 16.95 ADD GUACAMOLE Boneless chicken breast cooked in a Crispy tortilla layered with beans, sauce, 2.50 cilantro, topped with cheese and red COMBINATION AZTECA 17.75 coriander, garlic, lime and fresh cilantro CALLOS MANGO melted cheese, jalapeño pepper sauce Choice of any three dinner items listed 19.95 sauce Sea scallops sautéed in a mango, garlic above (for one) HIGADITOS MEXICANOS and chipotle pepper sauce.
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Catering Fax Order Form 1
Catering Fax Contact Name: Function Date: Order Form 1 Phone: Address: Pick-up MENLO PARK: Tel 650.854.8226 Fax 650.854.8228 Delivery PALO ALTO: Tel 650.327.8226 Fax 650.327.8225 Credit Card #: Please Note: SAN CARLOS: Tel 650.596.8226 Fax 650.596.8227 Exp. Date: Zip Code: LOS ALTOS: Tel 650.559.8226 Fax 650.559.8227 Minimum delivery fee is $30 CAMPBELL: Tel 408.559.8226 Fax 408.559.8228 Signature: Taxes + delivery fee will be added at checkout Roxanne Mein, Catering Manager: (650) 575-2772 [email protected] MEAT CHOICES MAIN COURSES (serves 8-10) Chile Relleno (6) Albañil [AB] Fajita Platters COST FILLING QTY TOTAL Ground Beef, Chorizo, Bacon, $60 Roasted Pasilla pepper stuffed with Monterey Jack cheese TYPE COST TORTILLA QTY TOTAL topped with tomato sauce and sour cream Onion and Pasilla Pepper Grilled Chicken $95 Flour Corn⋆ Chicken Adobo [AC] Grilled Steak $105 Flour Corn⋆ Grilled white meat chicken BURRITO PLATTERS (serves 8-10) marinated in guajillo pepper, Sauteed Shrimp $115 Flour Corn⋆ Express Burrito Platter (12 halves) spices and onion Grilled Vegetables $95 Flour Corn⋆ TYPE COST PROTEIN QTY TOTAL Al Pastor [AP] Marinated Pork COST TORTILLA QTY TOTAL Meat $80 AB AC AP B CA in a Traditional Family Carnitas $95 Flour Corn⋆ C CV M PA PH Recipe Sauce Seafood $100 GF GS COST TORTILLA QTY TOTAL Barbacoa [B] $100 Flour Corn⋆ VEG BEANS: Black Refried Whole Pinto Beef in Guajillo Sauce Chicken Mole Verde Carne Asada [CA] COST TORTILLA QTY TOTAL TORTILLA: Flour Whole Wheat Tomato Spinach Mole Chipotle Grilled Angus Steak Chicken Mole Rojo $100 Flour Corn⋆ RICE: Veg.
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MH Interim Event Menu
DESAYUNOS EMPLATADOS $299.00 pesos por persona DESAYUNO AMERICANO A DESAYUNO NORTEÑO A • Jugo de naranja, toronja o uva • Jugo de naranja, toronja o lima • Fruta de la estación • Papaya con queso cottage • Huevos al gusto • Pastel Azteca de pollo con mole • Pan dulce y salado • Pan dulce y salado • Café regular, descafeinado, te • Café regular, descafeinado, te DESAYUNO AMERICANO B DESAYUNO NORTEÑO B • Jugo de naranja, toronja o manzana • Jugo de naranja, toronja o manzana • Dúo de melón • Coctel de fruta • Chilaquiles tatemados • Carne asada • Pan dulce y salado • Pan dulce y salado • Café regular, descafeinado, te • Café regular, descafeinado, te DESAYUNO AMERICANO C DESAYUNO NORTEÑO C • Jugo de naranja, toronja o tomate • Jugo de naranja, toronja o zanahoria • Plato de papaya con limón • Brocheta de sandia • Huevos veracruzanos • Burritos norteños • Pan dulce y salado • Pan dulce y salado • Café regular, descafeinado, te • Café regular, descafeinado, te 2 IXTAPAN DE LA SAL MARRIOTT HOTEL, SPA & CONVENTION CENTER José María Morelos No. 44 T. 01721 1432010 $217.00 Pesos por cada persona $209.00 Pesos por persona DESAYUNO MEXICANO A DESAYUNO MEXICANO B • Jugo* • Jugo • Yogurt con frutos rojos • Copa de fruta con granola • Chilaquiles con carne • Huevos ahgados bañados en asada salsa ranchera acompañados de • Pan dulce y salado frijoles de la olla (receta casera). • Pan dulce y salado • Tortillas $224.00 Pesos por persona DESAYUNO MEXICANO C • Jugo* • Durazno con yoghurt Natural • Tamal verde gratunado Pan dulce y salado BUFFET IXTAPAN
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To Open the YOTO Family Cookbook!
YOUTH ON THEIR OWN FAMILY COOKBOOK A collection of recipes contributed by the YOTO Family! We’d like to thank everyone in the YOTO Family who contributed a recipe to our first YOTO Family Cookbook. We’ve loved reading your stories about what your recipe means to you and are so happy to share it with the rest of our YOTO Family, especially YOTO students! In the pages of this cookbook you will find a variety of dishes from go-to comfort foods like quick and easy meat balls and honey sesame chicken to international favorites like lumpia (Philippines), gallina pinta (Sonora, Mexico), calypso rice (Trinidad), and white bean shakshuka (North Africa and the Middle East). Many recipes are quick, easy and require only a few ingredients, while others are a bit more ingredient or time-intensive but definitely worth it! We’ve even included a healthy mix of vegetarian and vegan recipes to boot! As chef and author Giada De Laurentiis put it, “Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” This cookbook really is a labor of love. We hope you enjoy bringing the recipes found inside to life and feel inspired to try something new. Above all, we hope that when you read through this cookbook you feel comfort in knowing that the YOTO Family will always be here with love, support, and a warm bowl of soup - or at least a yummy soup recipe! Happy cooking! Table of Contents Breakfast 2 Millennial's Delight Avocado Toast 2 Eggs in a Hole 3 Bacon, Eggs, and Potato Breakfast Skillet 4 Omelet in a Bag
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2020 Sea Island Event Menus a Letter from the Chef
2020 SEA ISLAND EVENT MENUS A LETTER FROM THE CHEF It is with great pleasure that we present to you the following menus to assist you in your upcoming event planning. You will find our menus are enhanced with locally inspired flavors with the highest quality ingredients. We embrace local, organic, and sustainable farms and fisheries as much as possible and are very conscious of our responsibility to be stewards of our environment. Food brings people from all over the world to our tables and we relish the ability to hand select ingredients that continue to build and enrich the lives of both our members and guests. Southern traditions are alive and well within these menus and we are excited for the opportunity to share them with you! Welcome home! Paul Newman Executive Chef, Sea Island Events TABLE OF CONTENTS 1 General Information and Policies 3 Breakfast Buffets 4 Breakfast Enhancement Selections 5 Custom Breakfast Buffet 6 Composed Breaks 7 À La Carte Break Items 8 Meals To-Go 9 Luncheon Buffets 11 Custom Luncheon Buffet 12 Custom Lazy Susan Selections 13 Hors d’oeuvres Selections 14 Dinner Stations 17 Dinner Carving Stations 18 Plated Dinner Selections 21 Dinner Buffet Selections 24 Custom Dinner Buffet 26 Dessert Stations 27 Beverage Selections 32 Wine Selections General Information General GENERAL INFORMATION AND POLICIES Thank you for selecting Sea Island for your upcoming event. Our menus will provide a wide variety of options and serve as a guideline to your event planning. Your Conference Services Manager will assist in making selections to exceed your expectations.
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Traditional Mexican Menu Appetizers
Traditional Mexican Menu Appetizers: Potatoes and Mushrooms Alajillo cambray potatoes and mushrooms sauteed in olive oil, garlic and guajillo chile with a touch of lime and parsley Ceviche cauliflower, mushrooms, fish or shrimp Salpicon beef, red onion, tomato, lettuce, Mexican fresh cheese and crema over a crunchy tostada Aguachile shrimp marinated in lime and serrano sauce, mixed with cucumber, red onion and avocado Croquettes zucchini, spinach and cheese Aguacate Relleno avocado stuffed with seared tuna and topped with chopped toasted almond Sashimi red onion, serrano pepper and soy Crab poached with butter and fresh herbs Tuna Tartare avocado, cucumber, mustard seeds and a touch of wasabi Mixed Peppers roasted with a soft pesto served with brie cheese Salads Cactus Salad grilled pineapple, tomato, red onion, chayote strips, grilled cactus from our garden and alfalfa sprouts with a citrus dressing Mexican Caprese panela cheese, tomato and cilantro leaves Seared tuna on a bed of greens with tuna seared and crusted with almonds and sesame seeds Tropical spinach, cilantro, kale and toasted cacao with a mangocilantro dressing Soups Tortilla Soup prepared with a base of tomato and chile ancho, this soup has fried tortilla strips cheese, avocado, sour cream and a touch of lime, add chicken or mushrooms Corn and Huitlacoche Bisque infamously known as the “truffles of corn”, huitlacoche grows in the corn providing a rich and exotic flavor to the soup Crema de Poblano with shrimp Crema de Squash Blossom, a delicious soup with squash blossoms
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Catering Menu Comida Fresca...Salsa Caliente!
® Catering Menu Comida Fresca...Salsa Caliente! Meat Choices Salad (Serves 8-10) Albanil Carnitas LuLu’s Chopped Salad Ground Beef, Chorizo, Bacon, Slow Roasted Prairie Fresh Pork Vegetarian $85.00, Chicken or Pork $95.00, Beef $105.00 Onion and Pasilla Pepper Chilled mixed lettuce, Napa cabbage, your choice of vegetarian or with Chorizo meat, bell peppers, avocado, tomatoes, fresh corn, Mexican queso, Al Pastor Mexican sausage made with pork pepitas, and corn tortilla chips. Served with a house made cilantro/lime Marinated Pork in a Traditional meat, red bell pepper, paprika, dressing on the side. V | GF | VG Family Recipe Sauce pepper and salt. Taco Salad Carne Asada Pollo Asado Vegetarian $85.00 Chicken or Pork $95.00, Beef $105.00 Grilled Angus Steak Grilled All Natural Romaine lettuce, your choice of vegetarian or with meat, avocado, fresh White Meat Chicken corn, vegetarian black or pinto beans, salsa fresca, Mexican cheese, and Chicken Adobo corn tortilla chips. Served with a jalapeño dressing on the side. Grilled white meat chicken Pollo Hervido V | GF | VG marinated in guajillo pepper, Simmered All Natural spices and onion White Meat Chicken Seasonal Fruit Salad $70 V | GF | VG Other Choices Seafood Grilled Tilapia / Grilled Shrimp Main Courses (Serves 8-10) Tortillas Corn, Flour, Whole Wheat, Rice Grilled Fajita Platters: Chicken $95.00, Vegetables $95.00 Spinach Vegetarian Green Cilantro, Steak $105.00, Shrimp $115.00 Traditional Red, Brown Vegetarian Beans Includes fresh corn or flour tortillas, grilled bell peppers and onions, Whole Pinto, Black, Refried guacamole and salsa fresca. V | GF | VG V - Vegetarian, GF - Gluten Free, VG - Vegan Carnitas $100.00 Crispy, yet tender slow-roasted pork served with corn or flour tortillas, Fiesta Starters (Serves 8-10) pickled jalapeños and house made salsas.
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CAFETERÍA COMEDOR Marzo 2 Al 6
CAFETERÍA COMEDOR Marzo 2 al 6 LUNES MARTES MIÉRCOLES JUEVES VIERNES Crema de verduras Sopa de estrellas Crema de Sopa de Lentejas Sopa de fideo Sopa del día con verduras zanahoria Espagueti con Flautas rojas de Pescado a la Tortitas de atún y Tacos de pollo albóndigas en salsa Plato fuerte queso panela plancha papa salseadas de tomate Calabaza con Ensalada jardinera Vegetales mixtos Brócoli Vegetales al vapor elote Guarniciones Bastones de Ensalada de jicama, pepino y Arroz al cilantro lechuga con Arroz Pasta seca zanahoria tomate, zanahoria, jícama Galleta con Bombones Gelatina Flan Pastel de chocolate Postre nutella Agua del día Agua de limón Agua de fruta Agua de jamáica Agua de limón Agua de fruta CAFETERÍA COMEDOR Marzo 9 al 13 LUNES MARTES MIÉRCOLES JUEVES VIERNES Sopa del día Sopa de coditos Crema de brócoli Caldo de verduras Sopa de estrellas Sopa de fideo seco Pollo a la Milanesa de pollo a Deditos de Pasta con atún Lasagna de res barbecue con Plato fuerte la Cordon Blue pescado papa y zanahoria Ensalada verde Ensalada de con tomate, huevo Coliflor con tajin Calabacitas con Brócoli con queso zanahoria, pepino y duro y betabel. opcional panela y elote jícama Crutones y aderezo opcional Guarniciones Bolillo integral Ensalada Verde Arroz rojo Papas en cubos Arroz blanco tostado con betabél Galleta de chispas Galleta de chispas Gelatina Panqué Pay de limón Postre de chocolate de chocolate Agua de fruta de Agua de fruta de Agua de limón Agua de jamáica Agua de limón Agua del día temporada temporada CAFETERÍA COMEDOR 16 al 20 Marzo
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Mexican Cuisine
MEXICAN CUISINE Mexico is a country located in North America with a North Pacific Ocean, Gulf of Mexico, and Caribbean Sea coastline. Neighbouring countries include Belize, United States, and Guatemala. Mexico is crossed by two mountain ranges known as Sierra Madre Oriental and Sierra Madre Occidental, which are the extension of the Rocky Mountains from northern North America. Historical Background The Mexican history can be divided into: • Pre-Hispanic period • Aztec cuisine • Post-conquest The indigenous peoples of Mexico and Central America hunted game and gathered plants, including wild chile peppers. Corn was not yet cultivated, so one main source of calories was roasted agave hearts. By 1200 BCE, corn was domesticated, and a process called nixtamalization, or treatment with lye, was developed to soften corn for grinding and improve its nutritional value. This allowed the creation of tortillas and other kinds of flat breads. The indigenous peoples of Mesoamerica had numerous stories about the origin of corn, usually related to be a gift of one or more gods, such as Quetzalcoatl. The other staple was beans, eaten with corn as a complimentary protein. Despite this, studies of bones have shown problems with the lack of protein in the indigenous diet, as meat was difficult to obtain. Other protein sources included amaranth, domesticated turkey, insects such as grasshoppers and ant larvae, iguanas, and turtle eggs on the coastlines. Vegetables included squash and their seeds; chilacayote; jicama, a kind of sweet potato; and edible flowers, especially those of squash. The chile pepper was used as food, ritual and as medicine. When the Spanish arrived, the Aztecs had sophisticated agricultural techniques and an abundance of food, which was the base of their economy.
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Check Our Delightful Menu Click Here
UPDATED! Mexican Comfort At Home Menu T. 780 433 9229 Cozy Soups Tortilla Soup Pozole ROJO Large $9.50 Small $7.50 Small $12.00 Large $16.00 PORK AND HOMINY CORN in a spicy PASILLA AND ANCHO CHILIES cooked broth, topped with lettuce, sliced with tomatoes and special ingredients in radish, onion, Mexican oregano homemade chicken broth; topped with crisp and chili piquin. fried tortilla strips, avocado, crema and Mariel’s fresh cheese. Snack at Home Favorite! Chicharron Aguachile $13.00 de Queso $18.00 SHRIMP “COOKED” IN LIME JUICE, A GIANT CHEESE CRISP served with sides of Pico mixed with serrano chili, cucumber, red onion and de Gallo and Guacamole. avocado. Served with homemade tortilla chips. Spiced up with pieces of jalapeño $1.00 Chalupas 6x $12.00 Ceviche $13.00 MINI CORN TORTILLAS FRIED in pork fat DICED MILD WHITE FISH “cooked” in fresh topped with shredded beef and diced onion; 3 lime juice, mixed with fresh tomato, onion, with Salsa Roja and 3 with Salsa Verde. jalapeño and cilantro. Served with avocado and homemade tortilla chips. vegetarian gluten aware #humatogo Snack at Home QUESO FUNDIDO $34.00 A deliciously RICH and GOOEY house blend of cheeses. Served straight from the oven with a side of 6 mini tortillas. home-bake & ready to-go Doble layered home-made tortilla chips with Your choice of natural (just cheese) $11.50 colored peppers, onion and jalapenos covered With sauteed mushrooms by a mix of cheese, our famous chilaquiles $13.00 sauce and home-made crema. with chorizo $14.00 (includes a side of beans to dip in) * Add any side of meat (from tacoday) for $6 dollars.
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M Entes Brillantes , 1 a P
ALIMENTANDO • M entes Brillantes , 1 A p Diciembre 2.011 1 D SOL FUNDACIÓN ALIMENTANDO MENTES BRILLANTES I.A.P. Av. Churubusco 357-PB Col. Gral. Pedro María Anaya Benito Juárez, 03300, D.F. [email protected] 56051402, 56057242 Sra. Liliana Martínez de Talancón Directora General Sra. María Eugenia Martínez Rubín Coordinadora del proyecto Impreso gracias al apoyo que el INDESOL, otorgó a la Institución a través del Folio CS-09-D-AS-198-11 y al programa. "Nutrición, un factor importante para menores" Diciembre 2011 INDESOL PRESENTACIÓN Este recetario representa el esfuerzo de un grupo de personas comprometidas con la salud de las niñas-madre del Distrito Federal, ha sido conformado por recetas extraídas de los recetarios personales de Dolores Aguayo de Salgado, Elizabeth Pérez Guerrero, Liliana Martínez de Talancón, lillian Rubín, Patricia Martínez Rubín, María Ella Zamudio de Mancilla y María Eugenia Martínez. A todas ellas, así como a América Peña les expresamos nuestro más sincero agradecimiento por el esfuerzo imprimido en lograr esta obra. Asimismo, es necesario expresar nuestro agradecimiento al INDESOL que financió la publicación del mismo, sin su apoyo no hubiera sido posible llegar al final del objetivo. Van a encontrar en él 9 apartados que contienen recetas sencillas, nutritivas y sabrosas, todas ellas probadas y aprobadas por el paladar mexicano y que coadyuvarán a la mejor nutrición de las niñas y sus bebés. Como toda obra de consulta, 'no está terminada, aún falta agregar las recetas de nuestras beneficiarias, y esa es labor que pretendemos continuar en este año 2012. 3 ......... INDESOL ÍNDICE PRESENTACIÓN 3 ÍNDICE S AGUAS 7 ARROCES 12 SOPAS 25 ENSALADAS 39 PLATILLOS CON POLLO 53 PLATILLOS CON VERDURAS 67 PLATILLOS CON PESCADO 79 PLATILLOS CON CARNE 91 CONSEJOS ÚTILES 101 5 INDESOL 7 ~ M.
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