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Show Spanish foods add spice to Spanish class By CHERIE HUBER Spanish foods can be as interesting interest-ing as the history of Spain itself and as appealing as its lively, warmhearted warm-hearted people. Many Spanish foods are also immensely practical and good for you at the same time. Mr. Henderson's first year Spanish class at Centerville Junior High School had the chance to get some first-hand experience with Spanish cooking when Mr. Henderson Hen-derson agreed to give extra credit to students who would try a recipe and bring the results to class. Four students in his third period class rose to the challenge and the entire class enjoyed the experience of sampling some very interesting foods. Jen Parkin and Mike Taylor both made a Spanish Tortilla. Mr. Henderson Hen-derson told the class that this tortilla tortil-la is sometimes cut in cubes and served as an hors d'oeuvre. Many times in Spain he noticed that this same kind of tortilla was included in picnic lunches. Although the Spanish call it a tortilla, the Italians call the same dish a frittata while the French use the word omelette. Whatever the name, the result is popular with everyone who tries it. The chorizo used in the two following fol-lowing recipes is available at several sever-al local markets. TORTILLA TORCAL This tasty tortilla can be made several hours ahead and served at room temperature. V2 cup olive oil, or a mixture of olive and other vegetable oil. 2 medium potatoes, cut in small cubes 6 eggs salt V pound chorizo sausage, skinned skin-ned and diced 'A cup diced ham Vi cup cooked peas V2 cup cooked baby limas Heat the oil in a skillet and fry the potatoes slowly until they are tender but not browned. Meanwhile Mean-while beat the eggs with the salt. When the potatoes are tender, drain them but reserve about 4 tablespoons tab-lespoons of oil, and add the potatoes pota-toes to the egg mixture. Heat one tablespoon of the reserved re-served oil in the skillet and saute the onion until it is wilted. Add the chorizo and ham and cook until the chorizo begins to give off its oil. Stir in the peas and limas and cook two more minutes. Add this mixture mix-ture to the egg mixture and let it rest for five minutes. Heat two more tablespoons of the reserved oil in a 10-inch skillet until very hot. Pour in the egg mixture mix-ture and cook slowly until completely com-pletely set and dry. Transfer to a plate and cut into wedges or cubes. Other cooked vegetables such as asparagus, green beans, green pepper, pep-per, pimientos or mushrooms may be added to the tortilla instead of or in addition to the peas and limas. This recipe serves from 8 to 12 people. ARROZ CON CHORIZO (Rice with Chorizo) This recipe, made for the class by Tiersa Huber, could be used as a side dish or as the main part of a meal. 1 cup long-grain rice 'A lb. chorizo 'A cup vegetable oil 1-3 cup chopped onion 1 medium tomato, peeled and chopped V cup frozen peas 2 cups chicken broth salt Avocado slices and tomato wedges for garnish Remove casing from chorizo. Fry chorizo over medium heat in a large pot or a dutch oven until browned. Stir the chorizo to keep it crumbly. Remove chorizo from pot, set aside. Add rice to oil from chorizo in pot. Cook and stir over medium heat from three to five minutes. mi-nutes. Add onion. Cook and stir until onion is tender. Add tomato. Cook and stir until tomato can be mashed into rice. Add browned chorizo, peas and broth. Cover and simmer until most of the liquid is absorbed. Reduce Re-duce heat to very low and steam 30 to 45 minutes or until rice is tender. Taste and add salt, if needed. Garnish Gar-nish with avocado slices and tomato toma-to wedges. Makes 4 servings. Allen Lewes made a special treat " for the class called Dulce de Leche. This recipe is popular all through South America and is the basis for many other desserts. DULCE DE LECHE Remove label from a can of sweetened condensed milk but do not open. Place can in large pot and cover with water. Bring to a boil |