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The 81st Judicial District Attorney’s office, which includes Frio, La Salle, Atascosa, Karnes and Wilson Counties, is accepting resumes for an Assistant District Attorney position. The selected candidate will work directly under the Border Prosecution Unit Initiative dedicated to Human Trafficking/Human Smuggling. Responsibilities of the position include working closely with federal, state and local law enforcement agencies, felony intake, preparation of cases for grand jury, negotiating pleas and representation of the State of Texas in pretrial proceedings, as well as in criminal bench trials and jury trials in District Court. All applicants must be a graduate of an accredited law school and licensed to practice law by the State of Texas and have a minimum of fifteen (15) years prosecutorial experience and extensive felony trial experience. Salary commensurate with experience. Resumes will be accepted through close of business, September 3, 2015. EMAIL resumes and cover letters to terireyes@81stda.org or fax to 830-393-2205. DISTRICT ATTORNEY RENE PENA C/O, TERI REYES, Office Manager; 1327 THIRD STREET, FLORESVILLE, TEXAS 78114. Fax 830-393-2205, terireyes@81stda.org.
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Special Section


Cookbook: Caramel-Filled Cashew Cups


Cookbook: Caramel-Filled  Cashew Cups


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November 30, 2011
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1¾ cups (425 mL) salted cashews

2 tbsp (30 mL) butter, melted

1/4 cup (50 mL) light corn syrup

28 caramel candies, unwrapped

2 tbsp (30 mL) milk

1/3 cup (75 mL) bittersweet chocolate morsels

Preheat oven to 350°F (180°C). Lightly spray cups of a mini-muffin pan with nonstick cooking spray. Finely chop cashews using a food chopper. Combine cashews, butter and corn syrup in a bowl; mix well using a scraper. Using a large measuring spoon (about 1 tbsp), divide cashew mixture evenly among cups of pan. Gently press tops of cashew mixture with lightly floured rolling pin to flatten tops; bake 6-8 minutes or until edges are golden brown.

Meanwhile, combine caramel candies and milk in clean batter bowl. Microwave, uncovered, on HIGH 2-3 minutes or until melted and smooth, stirring every 30 seconds. Remove pan from oven to a cooling rack. Gently press hot cashew mixture again with tart shaper to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan.

Divide melted caramel evenly among cups using measuring spoon. Place chocolate morsels in a (1-cup) bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag. Trim corner of bag with a knife; drizzle chocolate over caramel. Serve warm or at room temperature.

Yield: 24 servings
 

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