Tuesday, July 6, 2010

Margaritas (recipe from Kevin Hoffman and Mercury parties of old)

1 large can frozen limeade
1/2 cup tequila
1/4 cup triple sec
A little sugar if desired
Put into electric blender and fill blender with crushed or small cubes of ice.
Blend until smooth and frosty.

Put margarita salt (kosher salt works just as well) on a paper plate. Take a slice of fresh lime and coat the rim of a glass, then turn the glass upside down and coat the rim in salt on the paper plate. Fill with margarita and last put the slice of lime of the edge of the glass.

Non-alcoholic version: Substitute Sprite for tequila and triple sec. Use more sugar and a splash of lime juice to increase flavor.

Nectarine Daiquiris (the most refreshing summer drink ever)

2 to 3 fresh nectarines, peeled, pit removed and cut into pieces -- try to cut over the blender so the juice goes into the blender
1/2 cup light rum
1 1/2 Tbsps. sugar
1 Tbsp. lime juice
1/2 cup crushed ice
1 cup lime sherbet
A splash of Sprite or water if it seems too thick

Mix all ingredients except sherbet in electric blender until frosty and smooth. Add sherbet and blend just lightly -- best if there are still some chunks of sherbet when you pour it. Makes four 4-oz. servings. Garnish with nectarine slices or sprigs of fresh mint.

Non-alcoholic version: Substitute orange or pineapple juice for rum.

Summer Fruit Salad Dressing (a March picnic crowd pleaser)

This is the "juice" that goes over melon balls for picnics.
One watermelon, two cantalopes, one honeydew -- cut, cleaned and "balled" into one huge plastic bowl. Then top with this dressing, stir well, chill in refrigerate until serving.

2 Tbsps. lime juice
2 Tbsps. lemon juice
2 Tbsps. orange juice
1/3 cup water
2/3 cup sugar

Whisk together in large measuring cup and pour over fruit.

Fourth of July Pasta Salad

1 bag frozen tri-color tortellini(14-16 ounces)
1/2 box rotini pasta (8 ounces)
1/4 pound small sliced pepperoni (fresh pepperoni from deli)
1 bag cheese crumbles (cheddar and monterey jack)or 1 Cracker Barrel white cheddar block cut into small pieces (8-12 ounces)or 1 block of medium provolone cut into small pieces (I like provolone; Mandy likes cheddar)
3/4 cup chopped sweet onion
1 container of grape or cherry tomatoes
1 bottle of Italian dressing (16 ounces)
Fresh grated parmesan cheese (optional) -- the real cheese, not the powdery stuff

Cook pastas, drain and rinse with cold water. Chop pepperoni randomly into smaller chunks. Cut tomatoes in half and sprinkle tomatoes generously with kosher or sea salt. Put all ingredients except dressing and parmesan in large bowl. Pour about 1/2 bottle of dressing over salad, mix well and refrigerate, covered, for at least one hour. Remove from refrigerate and add more dressing -- you won't need the whole bottle, but you will use a good portion of it -- and stir well. Cover and refrigerate at least one more hour before serving. Stir again before serving and add more dressing if it seems dry. Last, sprinkle fresh grated parmesan over top if desired.