Remember, O most gracious Virgin Mary of Guadalupe, that in thy celestial apparitions on the mount of Tepeyac, thou didst promise to show thy compassion and pity towards all who, loving and trusting thee, seek thy help and call upon thee in their necessities and afflictions.
Thou didst promise to hearken to our supplications, to dry our tears and to give us consolation and relief. Never was it known that anyone who fled to thy protection, implored thy help, or sought thy intercession, either for the common welfare, or in personal anxieties, was left unaided.
Inspired with this confidence, we fly unto thee, O Mary, ever Virgin Mother of the True God! Though grieving under the weight of our sins, we come to prostrate ourselves in thy august presence, certain that thou wilt deign to fulfill thy merciful promises. We are full of hope that, standing beneath thy shadow and protection, nothing will trouble or afflict us, nor need we fear illness, or misfortune, or any other sorrow.
Thou hast decided to remain with us through thy admirable image, thou who art our Mother, our health and our life. Placing ourselves beneath thy maternal gaze and having recourse to thee in all our necessities we need do nothing more. O Holy Mother of God, despise not our petitions, but in thy mercy hear and answer us. (Here mention your petition.)
Five Hail Marys...in gratitude for the four apparitions to Juan Diego and the one to Juan Be
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Recipes
This is a happy celebration in Mexico and the United States. Food and drink and enjoyed by all. Traditional foods can include enchiladas, tamales, burritos and tacos. Below are just a few Feast Day recipes.
Sopa de Espinaca (Spinach soup with macaroni)
Ingredients
1/2 lb. spinach
1/4 lb. elbow macaroni
2 tablespoons vegetable oil
1/2 onion, minced
1/2 can (3 ozs.) tomato paste
6 cups beef broth or bouillon
Salt and pepper
4 tablespoons butter (optional)
Directions
Boil spinach and macaroni separately, rinse and drain. Brown minced onions in oil and add tomato sauce. Stir and let simmer for 2 minutes. Add broth. Salt and pepper to taste Bring the mixture to a boil and add macaroni. Then add the spinach and simmer for 5 minutes. When ready to serve, add butter if desired and let simmer again for about 5 minutes.
Mole Poblana (Chicken in spiced sauce)
Mole is prepared by Mexican cooks from about 10 spicy ingredients and takes many hours to make. It can be purchased in the United States at the food departments in large department stores.
Ingredients
2 small chickens, 2-2 1/2 lbs.
1 tablespoon salt
1 clove garlic, minced
1 onion, sliced
2 1/2 cups chicken broth
1 small can mole powder (see note)
1 can (6 ozs.) tomato paste
4 tablespoons cooking oil
Salt and pepper
Directions
Cut up and cook chickens in 4 cups water with salt, garlic, and onion for about 1/2 hour or until tender. Strain, bone, and cube. Save broth. Simmer 1 cup of chicken broth with tomato sauce, mole, and cooking oil for a few minutes. Add another 1 1/2 cups of broth and bring mixture to a boil. Add cubed chicken and let simmer for 10 minutes. Season to taste with salt and pepper. Serve with frijoles, tortillas, and guacamole.
Biscochitos (Mexican Christmas Cookies)
Biscochitos are a standard Christmas season cookie and are served with wine, or hot chocolate for the children.
Ingredients
1 cup lard or shortening
2/3 cup sugar
1 egg
2 Tbsp red wine, brandy or sherry (or sub. orange juice)
1 tsp crushed anise seed
3 cups flour
2 tsp baking powder (optional)
1/2 tsp salt (optional)
1/2 cup sugar mixed w/ 1 tsp cinnamon
Directions
Preheat oven to 350. Beat lard/shortening until light and fluffy. Mix in the 2/3 cup sugar, then the egg. Beat in 2 Tbsp wine/sherry and anise seed. Stir in flour (and salt baking powder if using), adding more wine as needed to form a soft dough. Let stand for 10 minutes. On a lightly floured surface, roll out 1/4 inch thick and cut into shapes as desired (fleur-de-lis is common shape). Dip the top side of each cookie in the cinnamon-sugar and place on ungreased cookie sheets. Bake for 10 or until slightly browned.
For more recipe ideas please consult Festive Recipes and Festival Menus bu Sula Benet, Abelard-Schilman Limited, 1970
Ingredients
1/2 lb. spinach
1/4 lb. elbow macaroni
2 tablespoons vegetable oil
1/2 onion, minced
1/2 can (3 ozs.) tomato paste
6 cups beef broth or bouillon
Salt and pepper
4 tablespoons butter (optional)
Directions
Boil spinach and macaroni separately, rinse and drain. Brown minced onions in oil and add tomato sauce. Stir and let simmer for 2 minutes. Add broth. Salt and pepper to taste Bring the mixture to a boil and add macaroni. Then add the spinach and simmer for 5 minutes. When ready to serve, add butter if desired and let simmer again for about 5 minutes.
Mole Poblana (Chicken in spiced sauce)
Mole is prepared by Mexican cooks from about 10 spicy ingredients and takes many hours to make. It can be purchased in the United States at the food departments in large department stores.
Ingredients
2 small chickens, 2-2 1/2 lbs.
1 tablespoon salt
1 clove garlic, minced
1 onion, sliced
2 1/2 cups chicken broth
1 small can mole powder (see note)
1 can (6 ozs.) tomato paste
4 tablespoons cooking oil
Salt and pepper
Directions
Cut up and cook chickens in 4 cups water with salt, garlic, and onion for about 1/2 hour or until tender. Strain, bone, and cube. Save broth. Simmer 1 cup of chicken broth with tomato sauce, mole, and cooking oil for a few minutes. Add another 1 1/2 cups of broth and bring mixture to a boil. Add cubed chicken and let simmer for 10 minutes. Season to taste with salt and pepper. Serve with frijoles, tortillas, and guacamole.
Biscochitos (Mexican Christmas Cookies)
Biscochitos are a standard Christmas season cookie and are served with wine, or hot chocolate for the children.
Ingredients
1 cup lard or shortening
2/3 cup sugar
1 egg
2 Tbsp red wine, brandy or sherry (or sub. orange juice)
1 tsp crushed anise seed
3 cups flour
2 tsp baking powder (optional)
1/2 tsp salt (optional)
1/2 cup sugar mixed w/ 1 tsp cinnamon
Directions
Preheat oven to 350. Beat lard/shortening until light and fluffy. Mix in the 2/3 cup sugar, then the egg. Beat in 2 Tbsp wine/sherry and anise seed. Stir in flour (and salt baking powder if using), adding more wine as needed to form a soft dough. Let stand for 10 minutes. On a lightly floured surface, roll out 1/4 inch thick and cut into shapes as desired (fleur-de-lis is common shape). Dip the top side of each cookie in the cinnamon-sugar and place on ungreased cookie sheets. Bake for 10 or until slightly browned.
For more recipe ideas please consult Festive Recipes and Festival Menus bu Sula Benet, Abelard-Schilman Limited, 1970
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+JMJ+ Pray for Justin
May God shine His face upon you!
~Tina
