CINCO de MAYO A FIESTA WORTH CELEBRATING

          are you preparing  in celebrating cinco de mayo                                                   

5th of may


this year marks the 150 year anniversary  
the first celebration was held may 5 , 1862 when the mexican american community in california celebrated mexico's victory over the invading french in the battle of puebla .

celebrate with music ♥  food ♥  family and friends


menu

enchiladas

pinto beans w/ green chili salsa 
spanish rice and home made tortillas        
margarita pie

sangria


♥♥♥♥♥♥♥

enchiladas

1 1/2 lbs ground beef

1/2 c sliced green onions

1 to 2 T chili powder

2 10-ounce cans enchilada sauce    

1 1/2 garlic salt                                   
1/4 to 1/2 t pepper                              

2 T cooking oil

12 corn tortillas

1 c shredded cheddar cheese 

1 c shredded monterey jack cheese

sliced green onions

dairy sour cream ( optional )

• cook ground beef and 1/2 c green onion till meat is brown and onions are tender. drain and add chili powder. cook and stir for 1 minute.
• stir in "one" can of enchilada sauce ,  garlic salt and the pepper  simmer meat mixture  covered for 20 minutes , stirring occasionally.
• meanwhile in a heavy 10 inch skillet heat cooking oil using tongs dip tortilla one at a time in hot oil for ten seconds or just till limp . drain on paper towels.
• to assemble , spoon meat mixture onto each tortilla sprinkle with both the cheddar cheese and the monterey jack  (saving some of each  kind of cheese to garnish enchilada last 5 minutes of baking ). fold tortilla sides to overlap ; secure with toothpick .
• arrange in a 13x9x2 baking dish . pour can of enchilada sauce over tortillas 
• bake covered 350°oven for 20 minutes . uncover and sprinkle remaining cheese and bake 5 more minutes . garnish with sliced green onions . remove toothpicks before serving. serve with sour cream . make 12 servings

green chili salsa

1 large tomato chopped

1 small onion chopped

3 green onions finely chopped 

2 T finely chopped pickled jalapeno peppers

2 T white vinegar
1 T pickled jalapeno chili pepper juice

• in a small bowl combine tomato , onions and chopped peppers. stir in vinegar and pepper juice. cover and chill for 3 to 4 hrs .

pinto beans

• cover beans with hot water and let soak over night in a pressure cooker place beans with ample water to cover         salt and pepper to taste , bacon can be added for taste         cook on a medium heat for 45 minutes .                         jalapeno peppers if desired may be added to cooked beans 

spanish rice
2 t chopped onion
1  clove garlic minced
1/2 cup chopped celery
3 T shortening oil or olive oil
1 c uncooked rice
3 c canned tomatoes
1 T minced parley
salt and pepper

• cook onions ,  garlic and celery in shortening or olive oil. add rice and brown lightly. add remaining ingredients . cook covered over low heat . after 15 minutes check , add water if necessary . cook until rice is tender and liquid is absorbed . serves 6 .

tortillas
2 c  masa
1 1/2 c water
tortilla press ( can be purchased in kitchen store )

• mix together and knead into a firm but springy dough .  let rest for 30 minutes to an hour . break off an approximately 2" ball , place in between two sheets of plastic wrap and flatten in press . place on a hot griddle for 1 minute , flip and repeat with other side . reap the remaining dough . makes 6 - 12" tortillas .

margarita pie

purchased  9 inch graham cracker crumb pie crust

filling

1T gelatin

1/2 c lime juice

1/4 c tequila

1/4 c triple sec

1 pint whipping cream

1/2 confectioners sugar

6 to 8 drops green food coloring ( optional )

• sprinkle gelatin over lime juice and dissolve it over hot water .when gelatin is dissolved in lime juice . add tequila and triple sec. refrigerate . whip cream until it thickens . add sugar to it , continue beating until there are soft peaks . refrigerate . when gelatin mixture begins to thicken or takes on a thin syrupy quality , beat it into the cream ( with food coloring ) . when they are well combined.  stop beating and spoon the mixture into pie shell . refrigerate .  before serving garnish with lime , whip cream and strawberries if desired . 

sangria
1 bottle red wine
1 lemon cut in wedges
1 orange cut in wedges
1 lime cut in wedges
1 T sugar
1 c raspberries or strawberries ( thawed or frozen )
1 small can diced pineapple with juice
4 c ginger ail

• pour wine in pitcher squeeze fruit wedges into pitcher           add can of pineapples with juice                                             add sugar                                                                                   chill over night                                                                            add ginger ail , berries                                                            garnish with lemon , orange and lime wedges

            add music , games family and friends