This excerpt and recipes are from "Mexican Family Favorites Cookbook" BOOK by Maria Teresa Bermudez. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.
GUACAMOLE DIP
2 large AVOCADOS, mashed
2 tsp. LEMON JUICE
SALT/PEPPER to taste
dash GARLIC POWDER
2 Tbsp. diced ONION
1 small TOMATO, diced
4-oz. can diced GREEN CHILES
1 Tbsp. PIMIENTOS
1 cup shredded CHEESE
2 large AVOCADOS, mashed
2 tsp. LEMON JUICE
SALT/PEPPER to taste
dash GARLIC POWDER
2 Tbsp. diced ONION
1 small TOMATO, diced
4-oz. can diced GREEN CHILES
1 Tbsp. PIMIENTOS
1 cup shredded CHEESE
Mash avocados well, add lemon juice, salt, pepper, garlic powder, blend well. Add onions, tomato, green chiles, pimientos, mix. Place dip in blender for desired thickness. Place in bowl & chill before serving. Sprinkle with cheese. Serve with chips. Makes 3 cups.
MEXICAN DEVILED EGGS
4 hard-boiled EGGS, cut lengthwise
4 to 5 Tbsp. MAYONNAISE
½ tsp. DRY YELLOW MUSTARD
¼ tsp. SALT
½ tsp. PAPRIKA
dash GARLIC POWDER
2 Tbsp. creamed AVOCADOS
1 Tbsp. LEMON JUICE
2 Tbsp. diced GREEN OLIVES
4 hard-boiled EGGS, cut lengthwise
4 to 5 Tbsp. MAYONNAISE
½ tsp. DRY YELLOW MUSTARD
¼ tsp. SALT
½ tsp. PAPRIKA
dash GARLIC POWDER
2 Tbsp. creamed AVOCADOS
1 Tbsp. LEMON JUICE
2 Tbsp. diced GREEN OLIVES
Mash egg yolks thoroughly. Mix mayonnaise & dry mustard & combine with yolks. Add rest of ingredients & chill for 2 minutes, then fill egg whites with yolk mixture. Sprinkle with grated cheese if desired. Serves 4.
MARGARITA DE FRESAS
COARSE SALT (kosher)
2 oz. TEQUILA
¾ oz. TRIPLE SEC
½ oz. LIME JUICE
2 to 3 tsp. LIGHT CORN SYRUP
3 to 4 chopped STRAWBERRIES
MARGARITA DE FRESAS
COARSE SALT (kosher)
2 oz. TEQUILA
¾ oz. TRIPLE SEC
½ oz. LIME JUICE
2 to 3 tsp. LIGHT CORN SYRUP
3 to 4 chopped STRAWBERRIES
Moisten rim of glass & dip in salt. Combine all ingredients in a blender & mix thoroughly. Pass through sieve once, then pour in blender with crushed ice & mix. Pour into glass & enjoy!
