MAY 2008: Celebrate Cinco de Mayo!

This excerpt and recipe are from MEXICAN FAMILY FAVORITES COOK 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

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

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

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!