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A collection of rattler recipes from St. Mary’s University, San Antonio, Texas

of StMU


get the tips of the trade along with recipes


amazing dishes help you create the perfect meal

warm up this winter with steaming spaghetti

Volume 5, Number 1; Fall 2011

German Heritage. Texas Taste.


Hofbrau & beergarden

The Quarry Hofbrau 7310 Jones Maltsberger San Antonio, TX 78209

table of contents // INTRODUCTION

table of contents FEATURED spiced spaghetti 5

APPETIZERS stacked seven layer dip 8


ENTREES cheesy enchiladas 10 chicken with mango salsa 12 DESSERTS gluten-free red velvet cake 14 no-bake strawberry cheesecake 16

+ complete recipes and chef interviews



taste of StMU fall 2011 // 3

INTRODUCTION // about taste








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Emily Scruggs STAFF Amanda Cano Chrystalla Georghiou Bailey Philman Dania Pulido Cassandra Vara ADVISER Brother Dennis Bautista, S.M., Ph.D. DISCLAIMER

Creating this magazine has educated me about the power of design, and how it mediates information for our brains to digest. As a designer, I am given the unique opportunity to improve everything I touch. Design is a language that creates moods, voices opinions, and broadcasts meaning. Cooking is an expressive art form; as the editor of this magazine, I had to find ways for the articles and photos to speak for themselves. I want readers to understand the texture of the dishes, and catch a whiff of a meal’s aroma as they puruse the recipes. The idea behind my design is to keep it understated so that readers are focused on the words of the chefs and the appeal of their creations, and are encouraged to recreate them. Life is about learning and creating. This magazine attests to my trials, tribulations, triumphs and theories as a designer. Hopefully, it will inspire creativity in design, expression, and culinary arts in others.

Emily Scruggs

Taste of StMU is not a real magazine; it is a class project for EA 4362 Graphics. Questions and reprint information, contact: Emily Scruggs, email:, 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX 78228.


of StMU 4 // taste of StMU fall 2011

“Listen to the color of your dreams.” - The Beatles

spaghetti // FEATURED

photos by Emily Scruggs

Ortega makes her signature spaghetti

TASTE EXCLUSIVE grab a plate! this pasta is boiling over with flavor

taste of StMU fall 2011 // 5

FEATURED // spaghetti

taste of home

the noodles come to a boil, ensuring they are soft yet not soggy

EMILY SCRUGGS // editor Priscilla Ortega, St. Mary’s University senior psychology major, prepares her signature dish, spaghetti, by following a coveted family recipe. When she moved from her family’s home in McAllen, Texas, into a house she shares with her sister in San Antonio, her mother’s spaghetti recipe was one of the comforts of home that Ortega brought with her. The small campus and strong sense of community are two aspects of St. Mary’s that encouraged Ortega to attend school there. While these attributes are reminiscent of the small town Ortega grew up in, making her family’s spaghetti recipe is the best remedy when she feels homesick. Ortega learned the pleasant blend of spices that makes up the spaghetti sauce at the age of 10, under the instruction of her mother and older sister. Since then, cooking has been a relaxing hobby for her.

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Italian ranks at the top of her list of favorite foods, along with the Mexican dish botanas. Though she typically likes diverse dishes, seafood remains to be one type of food that Ortega detests. After graduating from St. Mary’s in May 2012, Ortega plans to attend graduate school abroad to study international relations or mass communication. She studied in London for a semester during her junior year and cannot wait to return. London boasts a diverse cuisine, ranging from fish and chips to curry. Even with the variety of food that will be available to her, Ortega will still keep her family’s spaghetti on the menu.

spaghetti // FEATURED

Ortega prepares a simple yet comforting dish

photos by Emily Scruggs

the beef sauce is cooked with a plethora of spices to form a pleasing blend



1 large onion 2 T of butter 3 crushed garlic cloves 1 lbs of ground beef 2 tsp of garlic salt 2 tsp of onion salt 2 tsp of crushed red pepper 2 tsp of pepper 2 tsp of cumin 16 oz Ragu mushroom sauce 1 package of spaghetti noodles

Chop onion and sautĂŠ with butter and garlic. When onion and garlic have softened, sautĂŠ ground beef until completely brown. Add to beef garlic salt, onion salt, red pepper flakes, pepper and cumin. Once everything is softened and wellcooked, pour mushroom sauce over beef and warm over low heat. Boil spaghetti noodles for 10 minutes. Once noodles are soft, serve them on a plate and cover them with beef sauce.

[optional: accompany with crescent rolls and cooked carrots. serves eight.]

taste of StMU fall 2011 // 7

APPETIZERS // seven layer dip

the dip that stacks up

Unger cooks the ground beef as she prepares the layers of dip in their respective containers

BAILEY PHILMAN // staff writer What is best part of every party? The Seven Layer Dip of course! At least that is what Mallory Unger, a current graduate student at St. Mary’s University, thinks of her famous dish. “This dip is definitely special. It’s always the first dish finished at every party. Everyone loves it and it’s perfect for not just parties but for snacks and even lunch,” Unger says. Her love for food and entertaining came from being born to a military family, where traveling the country and moving every few years was expected. “I learned from a young age to try everything once. That is what my Dad has always taught me. Plus, I have lived in so many different places and the food is always different everywhere I go,” says Unger. Food may be an adventure for her, but everyone has a favorite-- pasta and meatballs are her favorite.

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Unger may have travelled the country, but the small campus of St. Mary’s in San Antonio caught her eye. She says that she loves St. Mary’s for its tight-knit community and how friendly everyone is here. Her love of meeting new people led her to pursue a master’s degree in communication studies at St. Mary’s and eventually work for an advertising agency in the future. So what’s the best advice she can offer to new students and cooks in the kitchen? “When you make Seven Layer Dip, be sure to use a clear dish so people can see exactly what is in the dish. It’s also important to plan ahead and try your best to multitask,” Unger says.

seven layer dip // APPETIZERS

Unger’s dip shows her eclectic taste

photos by Bailey Philman

the ingredients are spread in layers to complete this deep-dish dip



1 lbs ground beef 16 oz refried beans 4 c shredded Monterey Jack cheese 8 oz sour cream 1 c guacamole 1 c salsa 1/2 c chopped tomatoes 1/2 c chopped green onions

In a large skillet, brown ground beef. Set aside and let it cool to room temperature. Be sure to drain before adding to the dip. Spread the beans into the bottom of a clear bowl or serving tray that is at least 5 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle tomatoes and green onions on top as garnish.

[best at room temperature . serves ten.]

taste of StMU fall 2011 // 9

ENTREES // enchiladas

rolling out a great meal

Maldonado coats tortillas in chile before heating them on the stove

DANIA PULIDO // staff writer When it comes to cooking, St. Mary’s University student Jeanette Maldonado takes the whole enchilada--literally! The junior Biology major freed up some time in her busy schedule to talk about the three F’s: food, her future, and all around fun at St. Mary’s while she prepared a particularly special enchilada dish for dinner. Maldonado, a Laredo, Texas native, may be petite in frame, but don’t let this fool you. Both her taste buds and work ethic are just as spicy as her enchiladas. Enrolled as a full-time student, she somehow manages to balance a job in the school’s biology department and is currently preparing for her MCAT exam to gain entry to medical school upon graduation. Maldonado hopes to become a dermatologist one day and believes St. Mary’s is just the place to help her make that dream come true. “I really like the small size of the school and the professors. They take the time to help you personally and care about your progress,” says the third-year student.

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Some of the only breaks she gets from her hectic schedule are to cook meals for herself, so Jenny has more than one reason to enjoy the task. “I love to eat buffalo wings and anything with a lot of cheese, but I especially enjoy cooking spaghetti and other pastas,” she says. “I crave Mexican food the most, though. My mom taught me how to cook, and I prefer to eat homemade food because I like to have control over what goes into my body,” continues the healthconscious student. After all those biology courses, who could blame her? The enchilada dish she chose to prepare is a particularly special one, and is rare to come by. “I can only make these enchiladas every once in a while when I drive back to Laredo or my parents come to visit me because my grandmother makes the chile sauce,” she explains. “It has a very distinct and tasty flavor, so I like to make the most of the sauce and the dish.” We’ll be sure to make the most of it as well!

enchiladas // ENTREES

Maldonado takes a biology break

photos by Dania Pulido

goat cheese is wrapped by the tortillas and added on top of the finished dish



2 c goat cheese 28 oz chile colorado 1 onion 5 corn tortillas 2-3 T oil

Pour 2-3 T of oil into a medium-sized pan. Cut 4-5 small pieces of the onion and place into the pan. Pour some of the chile colorado onto a plate. Take the first tortilla and soak it in the chile sauce. Pick up the tortilla and place it into the pan to heat in the oil. Once it is heated, remove it and place into on a separate plate. Repeat steps 1-3 with all five tortillas. Once all the tortillas are soaked red and heated, sprinkle a desired amount of cheese onto the middle of the tortilla and roll it up to hold the cheese inside. Repeat this step until all the enchiladas are done.

[sprinkle cheese atop finished enchilladas. serves two.]

taste of StMU fall 2011 // 11

ENTREES // chicken with mango salsa

try this kickin’ chicken

the meat marinates in lime before Reyes dices mango and other ingredients

CASSANDRA VARA // staff writer Sometimes it’s hard to retain your savor for flavor when you’re trying to lead a healthy lifestyle. Put down those nachos and get up off the couch! Join Ashley Nicole Reyes, senior Marketing major at St. Mary’s University, as she shows how to turn up the heat while still whittling down the midsection. Reyes, a San Antonio native and former contender for Miss Fiesta San Antonio, loves exercising, reading, shopping and showing support for her favorite athletic team--the San Antonio Spurs. Reyes says she chose St. Mary’s as her choice for higher education because of the student-to-faculty ratio, friendly atmosphere and small classroom size. “The small classroom environment allows for more indepth conversations and a better overall understanding of the course subject,” she says. Reyes loves to cook, as it allows her to explore her creativity.

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“Cooking is an art form,” she says. “I love that I can be very expressive with just food.” Exploring her creativity wasn’t the only reason why she discovered her love of cuisine. Reyes explains that she also began cooking out of necessity. “I love eating healthy and sometimes my family and I just don’t want to eat the same thing.” Reyes says she sometimes cooks her own dinner since her family’s idea of a healthy meal doesn’t always meet her expectations. Reyes considers this her favorite dish because “it is quick, easy, and a healthy option that’s still full of flavor.” She adds that if the dish too spicy, leave out the jalapeño for less intensity. Or, as Reyes jokingly says when asked for her opinion on the spice factor, ‚“If you can’t take the heat, get out of the kitchen!”

chicken with mango salsa // ENTREES

Reyes rocks a healthy recipe

photos by Cassandra Vara

once the chicken is golden brown, it is placed in the dish and topped with the salsa



2 chicken breasts 2 oz. olive oil 4 limes 2 mangoes 1 pack of cherub tomatoes 1 red onion 1 small bushel of cilantro 1 small jalape単o 1 avocado 1 package of jasmine rice

Wash, pat dry chicken breasts. Coat pan with olive oil and grill chicken on medium heat for 20 minutes. Carve small, diagonal slits in chicken breasts to intensify spices and cook quickly. Season chicken pieces with black pepper, garlic powder and lime juice. While chicken cooks, prepare jasmine rice and mango salsa separately. Dice mangos, tomatoes, jalape単o, cilantro and red onion and place in large bowl, adding juice from two whole limes to the mix. When rice is done and chicken is an even, brown color, place chicken on bed of rice and coat with mango salsa.

[garnish with avocado. serves one to three.]

taste of StMU fall 2011 // 13

DESSERTS // red velvet cake

just what the doctor ordered

De La Fuente measures her ingredients carefully before adding them to the mixture

CHRYSTALLA GEORGHIOU // staff writer At the age of 23, Victoria De La Fuente found out that her life will no longer be filled with sweets. De La Fuente, a graduate student at St. Mary’s University studying for an MBA, learned recently that she is allergic to gluten.

De La Fuente has given up some her favorite foods like pasta, grilled cheese sandwiches and red velvet cake. “Luckily I don’t have to give up tortillas. I think I would not be able to survive if I had to give up tortillas,” says De La

After graduating with her bachelor’s degree in business, De La Fuente decided to continue with graduate studies at St. Mary’s. “I decided that I want to live a gluten free-lifestyle whether my doctor tells me that it’s ok to eat gluten-free foods or not. Gluten is not something that the human body was designed to digest, therefore it is not healthy for people to eat food which contains that ingredient,” says De La Fuente. Gluten intolerance, also known as Celiac disease, is a genetic disorder caused by a reaction to a gluten protein found in wheat that affects all types of people. It seems to be most prevalent among those of Northern European descent; about one in 133 people in the U.S.

Fuente. De la Fuente says that the most challenging part of a gluten-free diet is the selection of gluten-free foods. When cooking a red velvet cake, De La Fuente believes that “following the recipe matters more than anything else. All it takes is one simple mistake to ruin a whole cake.” Tips De La Fuente advises to young chefs are: always make sure to preheat the oven, clean up as you go, and never eat the frosting before the cake finishes cooking. “I chose this recipe because it is gluten-free and I love red velvet cake. It’s not every day that I get to eat desserts. I was so excited to see that I could have my cake and eat it too,” De La Fuente concludes.

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red velvet cake // DESSERTS

De La Fuente prescribes this tasty cake

photos by Chrystalla Georghiou

evenly spreading the batter ensures a smooth and delicious final product



3/4 c brown rice flour 1/4 c coconut flour 3/4 c sorghum flour 3/4 c tapioca starch 1 tsp baking soda 1 tsp xanthan gum 1/4 tsp salt 1/4 c unsweetened cocoa powder, divided 1 c canola oil 1 1/2 c white sugar 2 eggs 3/4 c unsweetened applesauce 1 c buttermilk 1 oz red food coloring 1 tsp vanilla extract

Preheat oven to 350째F. Grease and flour 2 9-inch round cake pans with gluten-free flour. Whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl. In a seperate bowl, beat canola oil and sugar until thoroughly combined, and then beat the eggs in. Stir in applesauce. Beat the flour mixture into the wet ingredients incrementally, adding in buttermilk. Mix the remaining cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans. Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes.

[frost once cool. serves twelve.]

taste of StMU fall 2011 // 15

DESSERTS // cheesecake

dorm-made cheesecake

graham cracker crumbs get pressed for the cheesecake filling

AMANDA CANO // staff writer With a crust made of graham crackers and a filling made from the heart, an aspiring baker prepares a no-bake strawberry cheesecake for her boyfriend. With limited resources while living on-campus at St. Mary’s University, and a desire to bake for special occasions, Englishcommunication arts senior Denice Hernandez finds a way to bake in the comfort of her own room. After living on-campus for the past three years, Hernandez found a way to practice her baking skills without a kitchen. “This no-bake recipe is really great because I didn’t need a kitchen, and it was a lot more simple too,” she says. “I just love how diverse cheesecake can be, and I think this is a recipe that anyone can experiment with and personalize. So I recommend taking this recipe and adding your own special ingredients.”

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Although Hernandez enjoys perfecting recipes she knows her boyfriend will love, her determination does not end when the timer rings. She is graduating a semester early and has been published in three established newspapers including the San Antonio Express News. “I don’t think my ‘dream job’ is just one thing in one place; I think I am going to have a lot of different dreams, and it is just a matter of me fulfilling them all,” she says. “My ultimate goal is to wake up happy everyday and love what I do for a living.” Hernandez realizes that baking is most enjoyable when she is does it for others, especially her boyfriend. “For me, it is more meaningful to take the time and bake something than to just go out and buy it,” Hernandez says with a smile. “And this way, I get to become a better baker and he gets to eat all the great things I make! ”

cheesecake // DESSERTS

Hernandez gets to the heart through the stomach

photos by Amanda Cano

Hernandez beats the cream cheese before adding the final ingredients



1 1/2 c graham cracker crumbs 2 T granulated white sugar 6 T unsalted melted butter 8 oz cream cheese 1/4 c granulated white sugar 1/2 tsp pure vanilla extract 1 c heavy whipping cream fresh strawberries

Mix graham cracker crumbs, sugar and melted butter in large bowl. Press the mixture into a nine inch pie pan and spread evenly. Place crust mixture in refrigerator to chill while preparing the filling. Beat cream cheese until smooth in a bowl. Add sugar and vanilla extract to the cream cheese. In separate bowl, beat whipping cream with a whisk until it becomes fluffy in texture. Fold the fluffy whipped cream into the cream cheese. Pour the mixture into the graham cracker crust. Let cheesecake chill overnight. Top with your strawberries, or other fresh fruits. Makes 6-8 servings.

[top with strawberries or favorite fruit. serves six to eight.]

taste of StMU fall 2011 // 17


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Scruggs, Emily - Taste of StMU 2011  

2011 Professionals' Choice Award Winner

Scruggs, Emily - Taste of StMU 2011  

2011 Professionals' Choice Award Winner