- 1 lime, cut in wedges
- coarse salt
- 1 can (6 oz) frozen lime concentrate
- 3/4 cup tequila
- 6 Tbsp Triple Sec
- 1 can lemon-lime or grapefruit soda
- 3 - 4 cups ice cubes
- lime slices for garnish
Rub rim of glasses with lime wedges and swirl glass in salt to coat rim. Combine half of each of the remaining ingredients in blender container; process until ice is finely chopped and mixture is slushy. Pour into glasses. Repeat. Garnish with lime slices.
Variation: For strawberry margaritas, add fresh or frozen strawberries to blender.
GUACAMOLE
(Mexican Avacado Dip, Internet Culinary Cyber City)
- 3 large Mexican Hass avocados, peeled and pitted
- 3 tomatoes, peeled, seeded and diced
- 1 medium onion, finely chopped
- juice of one large lemon
- 1/3 cup cilantro, finely chopped
- 2 green hot chili peppers, seeded and chopped
- 1/2 teaspoon salt
Mash one avocado and chop the other two into 1/2-inch pieces. Add remaining ingredients and serve.
TACO DIP
- 1.5 pounds hamburger
- 1 medium onion, chopped
- 1 can refried beans
- 1 small jar hot picante sauce
- 1 package taco seasonong mix
- 16 ounce sour cream
- 12 ounce cheddar cheese, shredded
In a large frying pan, brown hamburger with onion. Drain fat. Stir in beans, sauce and seasoning mix.
In a 2 qt. casserole dish, spread 1/2 of the meat in the bottom and top with 1/2 of the sour cream and 1/2 of the cheese. Then repeat, ending with cheese on top.
Bake at 350 until bubbly about 20 minutes
Serve with tortilla chips.
Notes: It is not very spicy even though hot picante sause is used. Jalapeno peppers can be added when browning the ground beef for more spiciness.
TORTILLA ROLLUP APPETIZER
Mix together:
- 8oz cream cheese (softened) alittle milk can be added.
- 1 small can green chilies
- 1/4 cup picante sauce
Spread mixture on 6" flour tortillas (room temperature) Sprinkle with cheddar cheese and sliced black olives. Roll up and refrigerate, cut in 1/2" slices.
SPICY STUFFED MUSHROOMS WITH BACON
- 4 slices bacon
- 24 medium mushrooms (about 1 1/2 lbs)
- 1 tbs butter
- 1/4 cup finely chopped onion
- 1 clove garlic, finely chopped
- 1/3 cup finely chopped sweet red pepper
- 1-2 Jalapeno peppers, finely chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley or 1 tbs dried
1. Cook bacon until crisp. Remove from skillet, chop, and drain fat from
skillet.
2. Remove stems from mushrooms. Reserve and finely chop 2/3 of stems.
Discard remaining stems.
3. Cook mushroom caps in boiling water for 1 minute. Drain and rinse with
