MARGOT M. SEGURA


Serves: 5

Ingredients

Directions:

El Sobrante, California
Growing up a Chicana from East Los Angeles, Betty Crocker and her recipes made her way into our kitchen, especially around Christmas time. In between the tamales, posole, and empanaditas and biscochitos, there would be one of my favorites: coconut-orange tartlets.
Cooking big dinners and baking extra goodies in our family was a very special occasion. It meant that there was a little more money in the house. It was also a time when we kids got to lick the frosting or batter from the pots and pans, dust cookies with powdered sugar, and just make a righteous mess. More importantly, it was a time to get to know my mother and auntie. They were hard working women with six children between them, and we hardly ever saw them.
Those memories remained with me and I passed them down to my own family. The best time we have is at Christmas, where we have a traditional tamalada (tamale making party), and somehow those coconut-orange tartlets sneak in.
For thirteen years, I have taught bilingual elementary education. My community involvement comes from a long time of activism. I cannot stand for anyone to be discriminated against. I have been a county human relations commissioner helping to register people to vote. More importantly, the California Hispanic High School Dropout Prevention Project is our creation. It will be released nationally this November. My passionate drive to create more positive visual images and role models for the Hispanic community has given me hope for a better future.

This MARGOT M. SEGURA recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.




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