Recipe(tried): A salsa singer's Xmas salute! Chickpea and Tomato Soup, Traditional Macaroni Salad, Walnut-Sage Potatoes au Gratin, Marinated Chicken

A SALSA SINGER CHRISTMAS SALUTE

Yesterday night I was invited by my friend Carmen to visit one of our usual informal gathering places, LA SOMBRILLITA, because Poncho, Carmen's husband was giving there his Christmas party. As preferred guests, if that is possible in such a close group of loyal friends, was Ismael Miranda and his wife. Ismael is better known in artistic circles as "el ni o de Trastalleres" (the small boy from Trastalleres). This artistic name is a tribute to his early fame as a very young and handsome salsa singer. Ismael is a humble person, a very good singer in his own gender of music and is completely available to fans and good friends.

How can I explain to you the festive spirit and camaraderie that prevails in this kind of Christmas informal gatherings. Everybody was having fun, joking, singing and doing whatever made us feel well. That is the spirit of our gatherings. No matter how important or unimportant the guests we feel like the party was given for us. The young people were together in front of the restaurant, singing, playing their typical instruments and looking to the inside for occasional glimpses of their hero. Ismael began conversing with us, but after a short while, the musical spirit prevailed. He graciously divided himself between his outside young fans and us. And we took the opportunity to visit frequently the outside group for the unusual chance of feeling young again. That is the miracle of music!

Early retirement was touched as an afterthought, more like an opportunity to do all things that really matter. And that is the secret for happiness! Food was prepared and presented by Valdo (from Osvaldo) the SOMBRILLITA'S owner and we really enjoyed the party until late in the night. We also made plans for New Years Eve, but that will be another story. Buen Provecho!

CHICKPEA AND TOMATO SOUP
6 servings

1 tb olive oil
1 cup of Sofrito (commercial sofrito will do well)
1 cup pumpkin, peeled and cubed
1 can of chickpeas, drained (I prefer Goya brand )
1 chicken stock cube
4 cups water
3 tomatoes well chopped
tsp ground cumin
tsp ground thyme
cup chopped cilantrillo

In a big stockpot heat the oil and saut the pumpkin until brilliant in color. Add the chickpeas, stock cubes, water tomatoes, cumin and thyme. Heat to boiling point and cook at medium high for 12 to 15 minutes. Taste and adjust seasonings. Serve in individual soup bowls garnished with the cilantrillo.

TRADITIONAL MACARONI SALAD
8 servings

Mayonnaise, preferably homemade, to taste
2 cups dried elbow macaroni
1 large hard cooked egg, chopped
1/2 cup thinly sliced celery
1 jar chopped pimentos, drained
1/2 cup chopped dill pickles
1/4 cup thinly sliced green onions

Lettuce leaves, washed and crisp
Tomato slices
Parsley or cilantro fresh sprigs

Bring 8 cups water to a boil and cook pasta until al dente. Drain. Transfer pasta to large non metal bowl. Add mayonnaise, egg, celery, pimentos and pickles. Mix well. Cover and refrigerate at least 30 minutes. Before serving, stir in chopped onions. Arrange lettuce and tomatoes in individual plates. Top with pasta salad. Garnish with the cilantro sprigs.

WALNUT-SAGE POTATOES AU GRATIN
From Better Homes and Garden
12 servings

6 medium potates
1/2 cup chopped onion
2 garlic cloves chopped
3 tb olive oil
3 tb all purpose flour
1/2 tsp salt
ground pepper to taste
2 1/2 cups milk
3 tb snipped fresh sage
1 cup shredded Gruyere cheese
1/3 cup broken walnut pieces
fresh sage leaves

Peel potatoes and thinly slice. Rinse and drain in colander.
For sauce, in medium saucepan cook onion and garlic in the oil until tender but not brown. Stir in flour, salt and pepper. Add the milk all at once. Cook and stir at medium heat until thickened and bubbly. Remove from heat; stir in the snipped sage. Grease a 2 qt. round casserole with glass cover. Layer half of the potatoes in the casserole. Cover with half the sauce. Sprinkle with half the cheese. Repeat layering with the potatoes and sauce. Cover and chill remaining cheese until needed. Bake the casserole, covered, in conventional 350 F oven for 25 minutes or until potatoes are tender. Sprinkle with remaining cheese and nuts. Bake, uncovered, 5 more minutes. Let stand 10 minutes. Garnish with fresh sage leaves.

MARINATED CHICKEN
6 servings
(recipe can be doubled or tripled, depending on number of guests)

3 lbs favorite chicken pieces
1 1/2 cup white dry wine
3 garlic cloves, crushed
2 tsps ground oregano
2 tsps prepared Dijon mustard
3/4 cup guava jelly or guava paste
3 tb margarine

Put the chicken in a big plastic bag with seal. Mix all the other ingredients well and add to the chicken in the bag. Marinate for 3 hours. Preheat the oven to 375 F. Drain the chicken and bake for 35 minutes, changing the position of the chicken during last 20 minutes and brushing it frequently with the marinade. Serve the chicken in a serving dish, passing also the gravy and marinade, already mixed and previously heated.

For dessert, a Macedoine of fresh local fruits in season, marinated in a mixture of amaretto and brandy and served, dusted with confectioner's sugar.