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10261 -- MARGARITA

12 oz. Mr. & Mrs. T Margarita Mix6 oz. Tequila2 oz. Triple Sec2 1/2 c. ice

1 tbsp. lime juice

Pour all in blender for a minute or two. Put blender in freezer for a hour ormore. Give it another whirl before serving.

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10311 --

1 (6 oz.) can frozen limeade6 oz. Tequila

3 oz. Triple Sec1/2 tbsp. lime juice10 ice cubesLime wedgeSalt

Combine limeade, Tequila, Triple Sec, lime juice and ice cubes in a blender bowl.Blend for about 20 seconds or until ice cubes become slushy. At this pointmargarita's may be stored in freezer. When ready to serve, rub lime wedge on rimsof chilled glasses. Invert glasses on a generously salted surface so that saltadheres to the moistened rims. Yield 4 glasses.

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10312 -- BORDER LEMONADE

1 (6 oz.) can frozen lemonade (do notdilute)

1 lemonade can filled with TequilaCracked ice

Place frozen lemonade and Tequila in blender bowl. Add cracked ice to fill bowland blend until smooth. 4 servings.

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10945 -- CLASSIC MARGARITAS

4 lime slicesCoarse salt (opt.)2 c. ice cubes1 (6 oz.) can (3/4 c.) frozen

limeade, thawed

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3/4 c. tequila1/4 c. triple sec or other orange

liqueur

Rub lime slice around rim of 4 glasses. Reserve lime slice. Dip rims of glassesinto salt if desired. Combine ice and next 3 ingredients in blender and blenduntil smooth. Pour into glasses and garnish with lime slices.

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26772 -- FRESH POACHED SALMON WITH CACTUS TEQUILA RELISH

4 (5 oz.) salmon filets2 lemons1 jar Jennivine's Cactus Tequila

Relish1/2 c. white wine1 bay leafSalt and pepper to taste

Fill a shallow skillet with water high enough just to cover the salmon. Addwhite wine. Add a bay leaf and salt and pepper. Poach the salmon for about 7minutes. Lift the salmon up onto four plate and squeeze some lemon juice on thefilets. Spread the salmon with Cactus Tequila Relish and serve immediately. (Youcan substitute any fresh fish for the salmon. The method is the same. Be sureNOT to overcook fish ever!!!)

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39303 -- WHITE SANGRIA

3 oranges, finely sliced4 lemons, finely sliced4 limes, finely sliced1 1/2 c. sugar1/2 c. tequila1 bottle dry white wine, chilled1 bottle champagne, chilled2 c. club soda

Place oranges, lemons, and limes in a large bowl, serving pitcher or jug. Pourthe sugar over the fruit. Add the tequila to the fruit mixture and mix gently.Let soak overnight if possible, at least a few hours. Add lots of ice to punch

bowl. Pour in white wine and right before serving, add champagne and club soda.Makes 12 to 14 drinks.

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47565 -- POLISH MARGARITAS

6 oz. can frozen concentrate forlimeade

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Using can for measuring device: 1 can beer1 can tequila12 ice cubes

Combine all ingredients in blender. Add ice. Blend until smooth and creamy.

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47604 -- LONG ISLAND ICED TEA

1/2 c. Tequila1/2 c. Gin1/2 c. Rum1/2 c. Triple Sec32 oz. Lemonade32 oz. Coke

Mix all of the above together and serve over ice. Makes 3 quarts.

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51634 -- EL RANCHO'S FROZEN MARGARITAS

1 part white tequila1 part fresh lime juice1 part triple secCrushed ice

Combine lots of first 3 ingredients. Fill blender container 3/4 full with

crushed ice. Pour in enough liquid mixture to cover ice plus 2 inches. Blenduntil smooth. Serve in 8 oz. brandy snifters which has been rubbed on the outerside of the rim with lime and rolled in salt.

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51636 -- EASY MARGARITAS

1 sm. can frozen lemonade1/2 to 3/4 can tequila2 cans Sprite

Put all in blender and add ice. Blend until smooth.

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51676 -- BLUE MARGARITAS

1 12 oz. can limeade1 can water

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1/2 cup Tequila1/4 c. Triple SecBlue Curacao to colorIce

Place all ingredients in blender and mix on high until blended. Pour intoglasses that are salted around the rims.

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51778 -- LOA'S MARGUERITAS

1 c. tequila1 sm. can frozen limeade1 1/2 to 2 cans water1/2 c. triple sec

You may add extra Real Lime juice for tartness. Blend together in blender onhigh speed. Place in plastic pitcher and put in freezer until ready to use. Will

become quite "slushy" but will not freeze solid. When ready to use, just spoonout the amount needed for serving at a time. Reblend and serve in cooled glasseswith salted rims. I usually double the recipe; it will keep for 3-4 weeks.

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51792 -- STRAWBERRY MARGARITAS

1 (10 oz.) pkg. frozen strawberries1 (6 oz.) can frozen limeade3/4 c. tequila

1/4 c. Triple Sec1/4-1/2 c. powdered sugar, to taste4 c. crushed ice

Combine ingredients in blender. Process until smooth. May be stored in freezerand reprocessed for later use.

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53363 -- BEER MARGARITAS

1 (6 oz.) can frozen limeadeconcentrate

6 oz. Tequila6 oz. beerCrushed ice

Empty limeade concentrate into blender jar. Use the limeade can to measureTequila and beer and pour these into blender jar. Add crushed ice to fill jar andblend at high speed until slushy.

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55985 -- GOOD `N READY MARGARITAS

Yield 12 servings: 1 1/3 c. tequila3/4 c. triple sec1 (12 oz.) can limeade

2 1/2 cans water

Yield 24 servings: 2 2/3 c. tequila1 1/2 c. triple sec2 (12 oz.) cans limeade5 cans water

Yield 48 servings: 5 1/4 c. tequila3 c. triple sec4 (12 oz.) cans limeade10 cans water

In a large freezable container, mix all ingredients. Freeze until set. Remove

from freezer approximately 15 minutes before serving. Note: 1.75 L bottlecontains 8 cups liquor and 750 ml bottle contains approximately 3 cups liquor.

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56344 -- MR. P'S OLALLIEBERRY RASPBERRY SLUSH

1/4 c. tequila2 tbsp. triple sec1/4 c. Margarita mix2 c. olallieberries or blackberries

1 1/2 c. crushed ice1 c. raspberry sorbet or ice

Combine tequila, triple sec, margarita mix and berries in blender container.Process until smooth. Add crushed ice and blend. Add raspberry sorbet and blenduntil slushy. Turn into chilled glasses. Makes about 4 servings.

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56583 -- TEQUILA COCKTAIL

Juice of 1 lemonJuice of 1/2 orange4 tsp. sugar, dissolved in water4 jiggers Tequila

Mix well. Can be put in blender with ice cubes for frosty effect. Serves 2.

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60379 -- ICE TEA RECIPE

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Pitcher filled with ice1 shot vodka1 shot rum1 shot tequila1 shot gin

All white liquors. Fill pitchers with ice; put all white liquors in, then, 1/3pitcher sweet and sour, 1/3 pitcher 7-Up and 1/3 pitcher Coke. You may want toput a little more Coke in, that depends on how you like it.

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66254 -- SUNSET SUCIDE

1 can Squirt1 shot Tequila Gold

Pour over ice.

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67089 -- SOMBRERO PUNCH

1 fifth Vodka1 fifth Tequila3 (6 oz.) cans frozen limeade9 (6 oz.) cans water or club Soda

Combine liquids in punch bowl and float fruited ice ring on top. Yields: 45 (4oz.) servings.

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67806 -- CHI-CHI'S MARGARITA

1 c. Tequila1/4 c. Triple Sec1/4 c. lime juice1 (6 oz.) frozen lemonade

1 can water

Fill blender the rest of the way with ice. Line rim of glass with bar salt.

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217250 -- MARGARITA CHEESECAKE

1 3/4 c. graham cracker crumbs

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2 tbsp. sugar1 tbsp. grated lime zest1/3 c. unsalted butter, melted

FILLING:1 1/2 lb. (3, 8 oz. pkg.) cream

cheese, softened1 c. sugar

1/2 c. sour cream6 lg. eggs1/4 c. tequila1/4 c. Triple Sec1/4 c. fresh lime juice2 tbsp. freshly grated lime zest

GARNISH:Lime slices

Heat oven to 325 degrees. Butter a 9 inch springform pan. Cover the bottom andsides of the pan on the outside with a large sheet of aluminum foil, shiny sideout, to keep cheesecake from overcooking. For Crust: Combine graham cracker

crumbs, sugar, lime zest and melted butter in bowl and blend well. Press intobottom and about 2 inches up sides of pan. Chill while making filling. Placecream cheese in bowl of electric mixer. Beat on medium high speed until light andfluffy. Gradually beat in sugar and sour cream. Beat in eggs, one at a time.Lower speed and gradually beat in tequila, Triple Sec, lime juice and zest. Beatuntil completely smooth. Pour batter into chilled crust. Place on center rack ofoven and bake 55 minutes. The center may still look wet, but it will firm up asit cools. Cool cake on rack to room temperature. Chill overnight before serving.Garnish with lime slices, if desired.

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414101 -- CHOCOLATE TEQUILA ICE CREAM

3 c. milk3 c. cream1 1/2 c. sugar10 egg yolks1 tbsp. vanilla extract8 oz. melted bittersweet chocolate1/2 c. tequila

Heat the milk and cream to simmering point in a saucepan. Combine the egg yolksand sugar in bowl. Stir the hot milk and cream into the egg mixture and return it

to the saucepan. Place the saucepan over low heat and stir until the mixturethickens into a light custard. Remove from the heat. Add tequila and meltedchocolate. Stir in the vanilla extract. Cool the mixture to room temperature,then chill. Freeze in your ice cream maker according to the manufacturer'sinstructions.

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417503 -- STRAWBERRY MARGARITA TORTE

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--CRUST:--

4 lg. egg whites3/4 c. sugar1 tbsp. lemon juice1 tsp. vanilla1/2 tsp. almond extract

3 tbsp. flour1/2 tsp. baking powder1 c. finely ground almonds

--FILLING:--

1 can sweetened condensed milk1/4 c. fresh lime juice (1 lime)3 tbsp. Tequila3 tbsp. Triple Sec1/2 c. thawed frozen strawberries

with syrup2 c. heavy cream

CRUST: Grease and flour a 9 inch springform pan. Beat egg whites until foamy.Gradually add sugar, beating until soft peaks form. Add lemon juice, vanilla andalmond extracts; beat until stiff peaks form. Combine flour, baking powder andalmonds. Fold gently into egg whites. Pour into prepared pan. Bake at 325degrees for 35 minutes, or until crust pulls away from sides of pan. FILLING:Whip heavy cream. Beat milk, lime juice, Tequila and Triple Sec for 3 minutesuntil smooth. Add strawberries; beat for 1 minute. Fold in whipped cream,reserving 1/4 cup for decoration. Pour into cooled crust in springform pan.Freeze overnight. At serving time, decorate with reserved whipped cream, freshstrawberries and lime slices.

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421025 -- FLAMING MANGOS

2 fresh mangoes, or 12 slices cannedmangos, about 1 inch thick

1 c. orange juice2 tbsp. sugar1 c. tequila

Wash and cut fresh mangos; cut each into 6 slices. Place in chafing dish orskillet. Pour orange juice over fruit and sprinkle with sugar. Heat to

simmering, stirring gently to dissolve sugar and coat fruit. After 3 or 4 minutespour in tequila; keep over medium heat. Flame sauce by pouring a little tequilainto teaspoon and holding it over flame of chafing dish or range until it flames;then use this flaming tequila to light tequila on top of mangos. Serve overvanilla ice cream. 6 servings.

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427007 -- TEQUILA LIME SUBLIME

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2 pt. lime sherbert, soft1/2 c. tequilaGrated rind and pulp of 2 limes2 lime, sliced

Mix sherbert and tequila. Stir in lime rind and pulp. Blend well. Spoon intodessert glasses. Freeze for 2 to 4 hours. Place 1 slice over rim of each glass.

6 to 8 servings. Spring 1991

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458046 -- MANGOLS, ORANGE OLE

3 seedless orange, devien2 lg. ripe mangoes1 tbsp. icing sugar2 tbsp. fresh lime juice2 oz. white tequila

1 oz. liquour (Cointreau, Triple Sec,or Grand Mainier)

Mix. Chill and serve.

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465284 -- MARGARITA SAUCE FOR SEAFOOD

5 oz. tequila3 oz. triple sec

24 oz. sweet and sour mix4 tsp. chopped cilantro1 tsp. Lawry's seasoned saltShrimp, scallops, sm. mushrooms

Bring first 5 ingredients to a boil. Boil for 2 minutes. Mix 1/2 cup cornstarchwith cold water to a paste consistency. Add to above ingredients after boiling,stirring until sauce becomes glazed. Add seafood, cook 5 minutes. Garnish withavocado.

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467410 -- FAJITA MARINATE

1/2 c. fresh lime juice1/3 c. salad oil1/3 c. Tequila or lime juice4 cloves garlic, minced1/2 tsp. ground cumin1 tsp. oregano1/2 tsp. black pepper4 to 5 sm. onions, halved

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1/2 c. Aji-Mirin (rice wine)*

*If you can't find the rice wine, substitute bitter orange juice. Mix all andmarinate chicken or beef for 4 to 24 hours. Drain, saute and make fajitas.Friend

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662136 -- THE BITTER MAN'S DRINK

1/2 c. crushed ice1 jigger Cuervo Gold Tequila6 oz. grapefruit juice

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676412 -- BORDER BUTTERMILK

2 cans frozen limeade2 cans tequila1 can vermouth1 oz. Triple Sec (optional)3 cans water

Blend all ingredients in blender. Pour into ice trays (without insects) orplastic containers. Let freeze to milky consistency - 1 to 2 days. Serve insherbet or wine glasses. Garnish with mint or cherry.

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686065 -- FROZEN MARGARITAS FOR A CROWD

1 (12 oz.) can frozen lemonade1 (12 oz.) can frozen limeade4 cans water2 cans Tequila1 can Triple Sec

Mix all ingredients together, mixing thoroughly. Fill container of blender with

ice cubes and pour approximately one-fourth of mixture over ice. Blend untilfrozen slush is formed. Continue with remaining mixture. Place in a largecontainer and keep in freezer compartment until ready to serve.

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720724 -- MARGARITA PIE

1 graham cracker pie shell

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1 (14 oz.) can condensed milk1 1/2 oz. Tequila1 1/2 oz. Triple Sec4 oz. fresh lime juice1 1/2 c. heavy cream, stiffly beaten

Stir condensed milk with Tequila and Triple Sec. Add lime juice. Fold intowhipped cream. Pour into pie shell and freeze 4 to 5 hours. When ready to serve,

garnish with more whipped cream and a thin slice of lime.

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721917 -- FROZEN STRAWBERRY MARGARITA PIE

--CRUST:--

1 1/3 c . graham cracker crumbs1/4 c. sugar1/4 c. melted butter

Combine the above ingredients and press into a 9" pie plate. --FILLING:--

1 can sweetened condensed milk1/4 c. lime juice3 tbsp. tequila3 tbsp. triple sec1 box frozen strawberries, thawed1 lg. container Cool Whip

Beat together the sweetened condensed milk, lime juice, tequila and triple sec.Continue beating until smooth. Add the thawed strawberries, including the syrupand beat for another minute. Fold in the large container of Cool Whip. Pour

mixture into pie shell. Freeze overnight. Before serving take pie out of freezerand let set in the refrigerator for 30 minutes.

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724966 -- BARBARA'S STRAWBERRY MARGARITA PIE

2 c. fresh strawberries, hulled10 tbsp. sugar1 3/4 c. graham cracker crumbs1/2 c. butter, unsalted, room

temperature3/4 c. sweetened condensed milk7 tbsp. tequila6 tbsp. Triple Sec1 tbsp. fresh lime juice2 c. whipping cream, chilled8 fresh strawberries (optional)

Butter 9 inch springform pan. Toss 2 cups strawberries with 4 tablespoons sugarin small bowl. Blend remaining sugar in small bowl. Blend remaining 6tablespoons sugar, cracker crumbs and butter in processor. Press crumb mixture

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into bottom and up sides of pan. Puree strawberries and sugar with milk, tequila,Triple Sec and lime juice in blender or processor. Transfer to large bowl. Usingelectric mixer, whip cream in medium bowl until stiff peaks form. Fold 1/3 ofcream into puree. Gently fold in remaining cream. Pour filling into crust.Cover and freeze pie until firm, preferably overnight. Run hot sharp knife aroundpan sides to loosen. Release pan sides. Cut into 8 wedges. To each withstrawberry if desired.

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992419 -- KILLER VEGETARIAN CHILI

2 lb. veggie patty, crumbled2 c. chopped onion1 can diced chilies2 cloves minced garlic1 (28 oz.) can Mexican tomatoes1/2 c. orange juice1/2 c. tequila

1/4 c. tomato paste1 tbsp. Tabasco1 c. red wineSalt and pepper to taste1/4 tsp. chopped cloves1 tbsp. orange rind1 tbsp. Worcestershire1 tbsp. oregano1 c. vegetable stock

Heat stock pot, add oil and cook onions, and brown the veggie patty mixture. Addtequila and cook 2 minutes more, then add the rest of the ingredients. Simmer for2 hour, this chili will stay warm all day on very low heat. Great for an all day

get together, let cool overnight in the refrigerator. It will freeze well.

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992637 -- MEXICAN COFFEE

1/2 jigger tequila1/2 jigger Kahlua

Heat cup, and pour in liqueur and very hot coffee.

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992716 -- SALSA

1 bunch cilantro4 med. Jalapeno peppers2 lg. carrots2 to 3 stalks celery1 lg. red onion

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1 bunch green onions2 bunches radishes4 to 6 med. tomatoes2 (1 lb. 13 oz.) cans whole tomatoes1 tsp. salt2 tbsp. sugar2 tbsp. tamale spice2 tbsp. med. chili powder

1 jigger red wine vinegar1 jigger white wine vinegar1 jigger tequila1 tbsp. Mexican oregano

Using a steel blade in a food processor, chop the vegetables and place in a largebowl. Add the spices, vinegar and tequila while processing one of the followingbatches: cilantro and Jalapeno peppers, process fine; carrots, celery, red onion,process medium-fine; green onions and radishes, process medium-fine; freshtomatoes, process medium; canned tomatoes, drained, juice reserved-process medium-fine. If necessary add additional juice from the tomatoes to thin. (Optional:Add one large bell pepper (red, green or yellow, chopped medium fine.)

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994248 -- MEXICAN COFFEE

1 oz. Kahlua1/2 oz. TequilaHot coffeeWhipped cream

Add Kahlua and Tequila to hot coffee. Top with the whipped cream and dust withcocoa powder.

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997008 -- MEXICAN ENCHILADAS

Brown in skillet:1 lb. ground beef1 clove garlic, chopped2 tsp. salt1 tbsp. tequila, cognac or water1 tbsp. chili powder

Cook until brown. Stir in 1 pound can kidney beans, undrained. Remove fromheat. Place 1/3 cup filling in 1 tortilla. Roll, put seam side down in 9 x 13inch baking dish. Make tomato sauce.TOMATO SAUCE:

In skillet, saute:1 clove garlic, chopped1/2 c. onion, chopped1/4 c. green pepper, chopped

Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mixwell. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3

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tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoonpepper. Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.

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1032448 -- TEQUILA MUSHROOMS

2 tbsp. butter1/2 lb. mushrooms, sliced1/2 c. tequila, warm1/2 c. sour creamSalt and white pepper to taste

Melt butter in skillet. Saute mushrooms until golden. Warm tequila, pour overmushrooms. Ignite, put out flame with sour cream. Season with salt and whitepepper. Serve along side steak. Serves 4.

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1057366 -- TEQUILA CARROTS

3 med. carrotsBoiling salted water3 tbsp. butter1/4 tsp. dried, crushed dill weedSalt and pepper1/4 c. tequila

Peel carrots and cut in thin diagonal slices. Cook in boiling salted water 10

minutes; drain. Melt butter in large skillet or presentation pan. Add carrotslices. Saute 2-3 minutes, sprinkling with dill and salt and pepper. Addtequila; ignite. When flames die down, stir and serve. Very impressive, buteasy!

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1093338 -- PORK TENDERLOIN IN TEQUILA

1/4 c. vegetable oil2 cloves garlic, cut into halves

2 lbs. pork tenderloins1/4 c. prepared mustard4 tomatoes, chopped1 sm. onion, chopped

(1/4 c.)1/4 c. carrots, chopped1/4 c. celery, choppedJuice of 1 lime (1/4 c.)1/4 c. Tequila1 bay leaf1 tbsp. chili powder

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1 tsp. salt1 tsp. dried oregano leaves1 tsp. dried thyme leaves1/4 tsp. pepper1/4 c. snipped parsley

Heat oil and garlic in 10 inch skillet until hot. Coat pork with mustard. Cookpork over medium heat until brown. Remove garlic. Stir in remaining ingredients

except parsley. Heat to boiling; reduce heat. Cover and simmer until pork istender, about 30 minutes. Sprinkle with parsley. Serves 6.

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1094633 -- DEER AND BEER CHILI

4 lbs. venison roast, cubed3 lbs. mild sausage4 med. onions1 garlic clove

2 green chilies2 tbsp. oil1 beef bouillon cube2 tbsp. cumin1/2 tsp. dry mustardPinch of oregano2 (12 oz.) cans tomato sauce1 (12 oz.) can whole tomatoes1 oz. vodka or Tequila2 (12 oz.) cans beer

Chop onions, garlic and chiles fine. Brown deer and sausage in small amount ofoil. Add rest of ingredients. Simmer, covered for 2 1/2 hours, stirring

occasionally. Simmer another 30 minutes without stirring. Add a can of beans, ifdesired.

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