8 ounces Imported Sauza Tequila Silver
9 ounces Dekuyper Triple Sec
5 ounces Gold Label Gimlet Cocktail Mix
4 ounces fresh squeezed lime juice
Margarita Mix Storage
Guacamole is NOT a Salad!
Ripe Avocados, seeded, peeled and mashed with fork or mixed with electric mixer.
A few drops of fresh lime or lemon juice (dip should not taste like lime or lemon!).
Dash of salt. Save the onion and tomatoes for the Pica de Gallo.
Storing Cut Avocados and Guacamole:
Leave the seed in the cut avocado and press tin foil on cut part. Wrap the tin foil tightly around the avocado and store in refrigerator. When ready to use, slice off small brown portion. If not using all, repeat the tin foil sealing process. To store guacamole dip, put in taller jar or air tight container so less guacamole turns brown. Press tin foil over the top of the guacamole and store in refrigerator. When ready to use, carefully remove brown portion of guacamole and serve.
Guacamole 24 Hours After Storage
Pica de Gallo:
2 large or three medium fresh tomatoes chopped in small pieces
1 large or 1 ½ medium white onion chopped
1/2 of small to medium bunch of fresh cilantro
3 medium fresh jalapenos
Fresh lime juice to taste
Chop the onion and tomato and place in mixing bowl.
Remove stems from cilantro and dice leafy portion. Add to mix according to taste.
Slice jalapenos lengthwise. Remove all white pulp and all seeds (both are hot). Dice or chop jalapenos into small pieces and add to mix according to taste.
Add a few drops of lime juice if desired and stir.
Let stand at room temperature for two hours to blend flavors, and then refrigerate in air tight container.
Pico De Gallo
1 pound Owens Regular or Jimmy Dean Regular Breakfast Sausage
1 8 ounce package of Philadelphia Cream Cheese
12-14 medium to large jalapeños
1 Strip of bacon per half jalapeno
Brown sausage, drain and crumble.
Soften Philadelphia Cream Cheese.
Mix sausage and cream cheese, and chill.
Cut jalapenos lengthwise and remove white membranes and seeds.
Fill each half of jalapeno with cream cheese and wrap in bacon.
Cook on cookie sheet in a 300 degree oven approximately 25 minutes until bacon crisps. Turn once. If you want the bacon crisper, transfer to a clean cookie sheet and place under broiler, but watch carefully, as they burn real fast! You may also cook these on an outside grill.
Dill Potato Salad:
3/4th of a 46 ounce jar of Heinz Genuine Dill Pickles, or equivalent in Best Maid Hamburger Dill Slices cut in small pieces (the point of brands is the great dill flavor)
5 huge white potatoes, peeled, cooked and diced ½ in cubes
¾ large white onion, grated
5 hardboiled eggs finely diced or grated
¼ cup prepared yellow mustard
1/3 cup dill pickle juice
½ TO ¾ 32 ounce jar of Hellmann’s Real Mayonnaise (Best brand west of Rockies) – no other will do!
Pepper to taste
Peel, boil, and dice potatoes. Put in refrigerator to chill.
In a large mixing bowl, mix all ingredients, except the potatoes.
Gently stir in potatoes. Add more mayonnaise as needed for moisture.
Add a bit more mustard if necessary for flavor – should not be able to taste the mustard.
Even Kids Love This Potato Salad!