The Brownsville Herald from Brownsville, Texas • 18

C2 THE BROWNSVILLE HERALD TUESDAY, JULY 1, 2014 OOD 49 WORKERS NEEDED For Harvest, for corn detasseling, from to workers will be paid $65.00 per acre but a minimum of $11.63 per hour, job location is in McLean County IL, 36 hours per week guaranteeing at least of the time offered, free housing is provided to workers who cannot reasonably return to their permanent residence at the end of the work day, transportation and subsistence expenses to the work site will be provided by the employer upon completion of the of the work contract, tools, equipment and supplies will be provided at no cost, workers interested can apply for this job at the nearest One- Stop Career Center 33 State Street, 8th Floor Chicago, IL 60603 using job listing number 1687720. E.O.E NOW HIRING FULL TIME EXPEDITOR candidate must: Please email resume to: marta.garza@southcoastmaritime.com Clerical NOW HIRING experienced bilingual please send resumes to: 43 WORKERS NEEDED For Aguilera Harvesting, for corn detasseling, from to workers will be paid $11.49 per hour, job location is in Iowa County Wisconsin, 36 hours per week guaranteeing at least of the time offered, free housing is provided to workers who cannot reasonably return to their permanent residence at the end of the work day, transportation and subsistence expenses to the work site will be provided by the employer upon completion of the of the work contract, tools, equipment and supplies will be provided at no cost, workers interested can apply for this job at the nearest One-Stop Career Center 201 E. Washington Avenue, Room E-100 Madison, WI 53707 using job listing number 1522904. E.O.E 30 WORKERS NEEDED For Madrid Harvesting, for corn detasseling, from to workers will be paid $11.63 per hour, job location is in La Porte County IN, 36 hours per week guaranteeing at least of the time offered, free housing is provided to workers who cannot reasonably return to their permanent residence at the end of the work day, transportation and subsistence expenses to the work site will be provided by the employer upon completion of the of the work contract, tools, equipment and supplies will be provided at no cost, workers interested can apply for this job at the nearest One-Stop Career Center 10 N. Senate Room 308 Indianapolis, IN 46204 using job listing number 8581728.

E.O.E HILL COUNTRY STAFFING NOW HIRING HUTCO INC. NOW HIRING NCCR Pipe Fitters, Ship Fitters, 3G4G Fluxcore Welders, 6G Pipe Welders. Call: 281-799-8400 or 713-640-1705 E.O.E. WAREHOUSE MANAGER Requirements: 2 year Associate Degree in a related logistics industry knowledge; process and execute the delivery of items; Minimum of 2 yrs. experience; Train employees and maintain safety standards; Keep accurate records; Communicate effectively in English and Spanish; Obtain a security clearance.

Please submit resumes to We are an Equal Employment Opportunity employer NOTICE OF VACANCY The Lower Rio Grande Valley Development Council (LRGVDC) is advertising for the following position: Technician IV (Care Transition Intervention Coach) Base Salary Range Monthly: DUTIES: Care Transition Intervention Coach is the key to ensuring safe and effective transfers in the movement of hospital discharged patients across the care continuum. Duties include providing information and guidance to the patient caregiver for an effective care transition, improved self- management skills and enhanced patient-practitioner communication. Collaborates with hospital inpatient staff to identify appropriate patients for care transitions services, utilizes established criteria and to facilitate successful care transition. QUALIFICATIONS: degree in gerontology, psychology, sociology, social work, nursing (Registered or Vocational) or a related plus at least one (1) year of relevant experience; or high school graduate, or its equivalent, plus at least (4) four years of experience in social service work, especially in working with the elderly, or any equivalent combination of experience and training which provides the required knowledge, skills, and abilities. Prior to employment, a drug, alcohol test, and background check will be required.

A job application detailed job description can be obtained through the website: www.LRGVDC.org, or can be picked up at the LRGVDC A completed LRGVDC job application with a resume must be submitted to: Lower Rio Grande Valley Development Council Attn: Anna Hernandez Director of Human Resources 301West Railroad St. Weslaco, TX 78596 DEADLINE: OPEN UNTIL FILLED the purpose of compliance with the American with Disabilities ACT (ADA) The LRGVDC is a an Opportunity I made a new batch of cake batter, layered about a half-inch or so of batter in the bottom of this time a greased and floured 10-inch springform pan and added the pie. Then I poured in more batter to fill around the pie and over the top. (Note: If you use a 10-inch pan, need a little more batter than one box cake mix makes.) Meanwhile, when I bought the frozen blueberry pie, I also picked up a frozen (about 7-inch) cheesecake. I thought: If a pie can be baked inside of a cake, why not a cheesecake? For this rendition, I thawed the cheesecake, scraped off most of the strawberry topping (afraid it might intermingle with the cake batter and ruin the effect) and assembled this dessert the same way as the pake in my 9-inch spring- form pan.

I christened this one a I baked them both at 350 degrees for about 50 minutes (but an hour would have been better; see below). Once they were cooled, I made a large batch of buttercream frosting, spread them both on the top and sides and decorated them with blueberries and strawberries in honor of the Fourth of July. And the verdict? Samplers at the office liked them both, the cheesecake version especially. But several said the pake had a bit too much piecrust. I agree.

One tip: Be sure to bake your pake or chake a full hour; the very center of my pake, in particular, still had some raw batter, which also caused it to sink a bit. To eliminate the excessive crust issue, wondering if a single-crust pie would work. After all, if the cher- pumplers can do pumpkin Or maybe next time break off the crust edge once placed the pie in the pan. also considering layering just a pie filling, perhaps topped with some streusel, in the middle of a cake layer. Other combinations that tempt me: Peach pie baked inside a spice cake.

Cherry pie baked inside a chocolate cake, for a dandy Black Forest pake. Chocolate cheesecake baked inside a pumpkin cake. The elephantine question in the room is why? Why put one fully independent dessert inside another? Because we can? To satisfy an insatiable need for something new? Because cake have enough sugar on its own? Because Americans are hopeless gluttons? Frankly, I really care why. just cake, folks. And pie.

And fun. PAKE FROM PAGE A1 COCONUT BLACK- EYED PEAS This dish can be served warm with rice but is equally wonderful at room temperature. From Mouthful of by Kim Sunee (Andrews McNeel, 2014). 1 tablespoon olive oil or vegetable oil cup diced carrots (about 2 small carrots) cup diced yellow onion 1 tablespoon peeled and minced fresh ginger 2 to 3 cloves garlic, minced 1 Granny Smith apple, cored and diced 1 pound dried black- eyed peas, rinsed and picked through (soaked overnight, if needed) 5 cups water 1 tablespoons hot curry powder or garam masala 2 teaspoons sea salt 1 teaspoon ground cumin teaspoon freshly ground black pepper 1 large juicy orange to cup canned unsweetened coconut milk, shaken cup fresh cilantro Garnish: chopped red onion, chopped fresh jalapeno, lime wedges Heat oil in a large, heavy-bottomed pot over medium heat; add carrots, onion, ginger, garlic and apple. Stir and let cook about 3 minutes, being careful not to burn.

Add black-eyed peas, water, curry powder, salt, cumin and black pepper; stir and bring to a boil. Skim the froth, decrease heat to medium-low, and simmer about 40 minutes, until peas are almost tender. Stir occasionally, mashing some of the peas against the side of the pot for creaminess. Add more water, as needed, if peas are dry. Add zest from one- quarter of the orange, then cut orange in half and squeeze juice into the peas.

Add coconut milk and stir. Simmer, covered, for another 7 to 10 minutes, until peas are tender. Taste peas and adjust the seasonings as needed. Pour peas into a large serving dish. Garnish with cilantro, red onion, jalapenos and lime wedges.

Yield: 8-10 servings. MACARONI SALAD This macaroni salad is for fans of coleslaw and egg salad with its addition of red cabbage and hard- cooked eggs. Chipotle chiles in adobo sauce can be found with Mexican ingredients at grocery stores. From Homesick by Lisa Fain (Ten Speed Press, 2014). 2 cups shredded red cabbage 1 teaspoon kosher salt 8 ounces elbow macaroni 4 hard-cooked eggs, peeled and diced cup grated carrot 2 cloves garlic, minced cup finely diced red onion cup chopped fresh cilantro cup diced sweet cucumber pickles cup mayonnaise 1 tablespoon fresh lime juice 1 tablespoon prepared yellow mustard 1 canned chipotle chile in adobo sauce, diced teaspoon cumin Put cabbage in a strainer and then place strainer in a bowl.

Toss cabbage with salt and refrigerator for 1 hour. This step will drain cabbage of its excess water and keep it crisp in the salad. Cook macaroni according to the package instructions, drain, rinse and refrigerate for at least 1 hour. One hour later, take cabbage from strainer and place in a large mixing bowl. Add eggs, car- rot, garlic, red onion, cilantro, pickles and macaroni.

Whist together mayonnaise, lime juice, mustard, chipotle chile and cumin. Spoon dressing over salad and stir until well combined. Taste and adjust seasonings, if necessary. (While it should be chilled enough to eat immediately, it will be even better if refrigerated for at least an hour before serving.) Yield: 8 servings. CURRIED CARROT RAISIN SALAD From by Donald Link with Paula Disbrowe (Clarkson Potter, 2014).

cup plus 2 tablespoons mayonnaise 2 teaspoons curry powder (preferably homemade, recipe follows) 2 teaspoons kosher salt teaspoon cayenne Juice of 1 lemon 1 pound carrots, peeled and shredded (about 4 cups) 2 cups good-quality raisins 1 cup loosely packed fresh flat-leaf parsley leaves, thinly sliced MIX mayonnaise with curry powder, salt, cayenne and lemon juice in a medium bowl. Fold in carrots, raisins and parsley. Refrigerate for an hour or up to four hours to allow flavors to develop. Yield: 4-6 servings. HOMEMADE CURRY POWDER From by Donald Link with Paula Disbrowe (Clarkson Potter, 2014).

2 teaspoons cumin seeds 2 teaspoons cardamom seeds 2 teaspoons coriander seeds 1 tablespoon plus 1 teaspoon ground turmeric 1 teaspoon dry mustard Heaping teaspoon cayenne Toast cumin, cardamom and coriander seeds in a small, dry skillet over medium-low heat until seeds are lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl and let cool completely. Add turmeric, dry mustard and cayenne and mix to combine. Grind spices in a coffee grinder. Store in an airtight container for up to 2 months.

Yield: cup. GINGERED APPLE SLAW Chef Donald Link suggests these apple varieties for this slaw: Gala, Braeburn and Golden Delicious. From by Donald Link with Paula Disbrowe (Clarkson Potter, 2014). 4 apples, cored and cut into matchsticks, about 4 cups cup mayonnaise Juice of 1 lemon 1 tablespoon ginger juice (see note below) 2 tablespoons chopped fresh cilantro leaves 1 large jalapeno, stemmed, seeded and minced Kosher salt and black pepper 2 ounces crispy pro- sciutto or country ham, optional Use a rubber spatula to combine sliced apples in a medium bowl with mayonnaise, lemon juice, ginger juice, cilantro and season with salt and pepper to taste. Toss with prosciutto if desired.

Note: Use a box grater or large-toothed Micro- plane to grate about 2 tablespoons ginger. Use your fingers to squeeze juice from grated pulp. If you prefer, you can use a garlic press to extract the pungent juice from a slice of fresh ginger. If you want to add crispy pro- sciutto to the salad, thinly slice the ham and fry it in a couple of tablespoons oil until crisp, about 3 minutes. Transfer to a plate lined with paper towels to drain.

Break ham into small pieces over salad. Yield: 4-6 servings. SALADS FROM PAGE C1 RED CURRY MANGO AND PORK RICE SALAD Makes: 6 main-course servings You can cook the pork or chicken on a medium-hot grill if preferred. Tinned French fried onions offer a time-saving alternative to the shallots. 1 cups uncooked long grain brown rice cup uncooked quinoa, red quinoa preferred 2 to 3 tablespoons Thai red curry paste, to taste 1 pound pork tenderloin or boneless, skinless chicken thighs 4 tablespoons vegetable oil 4 large shallots or red onion, peeled, very thinly sliced 1 small red bell pepper, cored, seeded, diced 1 ripe mango, peeled, seeded, diced 1 cup chopped fresh cilantro 3 to 4 tablespoons chopped fresh mint Cilantro lime dressing, see recipe 2 cups fresh bean sprouts cup roasted flaked coconut, optional cup chopped roasted salted peanuts, optional Put rice, quinoa, curry paste and 2 cups water into a medium saucepan.

Heat to a boil; cover tightly. Reduce heat to very low; simmer until rice is tender but not mushy, 15-20 minutes. (Alternatively, cook the rice, quinoa, curry paste and 2 cups water in a rice cooker according to instructions.) Remove from heat; let stand, 10 minutes. Fluff with a fork; transfer to a large bowl to cool. Cut pork or chicken into scant pieces.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add shallots. Cook and stir until golden, about 4 minutes. Use a slotted spoon to transfer shallots to a plate. Reheat the oil left in the pan.

Add half of the pork or chicken. Cook, stirring occasionally, until golden, 3-4 minutes. Transfer with a slotted spoon to a plate. Repeat with another tablespoon of the oil and remaining meat. Transfer cooked meat to the plate.

Add remaining tablespoon oil and the red pepper to the skillet; cook until crisp-tender, about 3 minutes. Add to the meat. Stir cooked meat and red peppers into rice. Add mango, chopped cilantro and mint. Cool and refrigerate up to 2 days.

To serve, stir in enough of the dressing to lightly coat everything; taste and mix well. Top with bean sprouts, toss lightly. Top with coconut, peanuts and the reserved fried shallots. Serve at room temperature. Cilantro lime dressing: In a blender, put cup vegetable oil and cup each: fresh lime juice and fish sauce.

Add 2 or 3 thin slices peeled ginger, 1 clove garlic and cup loosely packed fresh cilantro leaves. Process until smooth. Makes about cup. Refrigerate and use within 1 day..