MARGARITA MOUSSE
2 tbsp. lime juice
Sugar
2 c. thawed non-dairy whipped topping
1/2 c. sweetened condensed milk
3 tbsp. orange liqueur
1 tbsp. grated lime peel
1 (3 oz.) pkg. lime Jello
1 c. boiling water
1/3 c. cold water
Lime twists
Dip rims of 6 to 8 dessert glasses in lime juice, then dip in sugar. Let stand to dry. Combine whipped topping, milk, liqueur and peel, blending well. Dissolve gelatin in boiling water. Add cold water and chill until slightly thickened. Fold in whipped topping mixture and spoon into glasses. Chill until set, about 1 hour. Garnish with lime twists, if desired. Serves 6-8.
MARGARITA CHEESECAKE
1 3/4 c. graham cracker crumbs
2 tbsp. sugar
1 tbsp. grated lime zest
1/3 c. unsalted butter, melted
FILLING:
1 1/2 lb. (3, 8 oz. pkg.) cream
cheese, softened
1 c. sugar
1/2 c. sour cream
6 lg. eggs
1/4 c. tequila
1/4 c. Triple Sec
1/4 c. fresh lime juice
2 tbsp. freshly grated lime zest
GARNISH:
Lime slices
Heat oven to 325 degrees. Butter a 9 inch springform pan. Cover the bottom and sides of the pan on the outside with a large sheet of aluminum foil, shiny side out, to keep cheesecake from overcooking. For Crust: Combine graham cracker crumbs, sugar, lime zest and melted butter in bowl and blend well. Press into bottom and about 2 inches up sides of pan. Chill while making filling. Place cream cheese in bowl of electric mixer. Beat on medium high speed until light and fluffy. Gradually beat in sugar and sour cream. Beat in eggs, one at a time. Lower speed and gradually beat in tequila, Triple Sec, lime juice and zest. Beat until completely smooth. Pour batter into chilled crust. Place on center rack of oven and bake 55 minutes. The center may still look wet, but it will firm up as it cools. Cool cake on rack to room temperature. Chill overnight before serving. Garnish with lime slices, if desired.
EASY STRAWBERRY MARGARITA DESSERT
--CRUST:--1 1/4 c. pretzels, crushed
1/4 c. sugar
1/2 c. margarine or butter, melted--
FILLING:--1 (14 oz.) can sweetened condensed
milk (not evaporated)
1/2 c. frozen concentrated margarita
mix, thawed *
1 (10 oz.) pkg. frozen strawberries
with syrup, thawed
1 c. whipping cream, whipped
In small bowl, combine all crust ingredients; mix well. Press mixture firmly in bottom of ungreased 8" or 9" springform pan. Refrigerate while preparing filling. In large bowl, combine sweetened condensed milk and margarita mix; beat until smooth. Add strawberries; beat at low speed until well blended. Fold in whipped cream. Pour over crust. Freeze 4 to 6 hours or until firm. Let stand at room temperature about 15 minutes before serving. Garnish as desired. Store any remaining dessert in freezer. Makes 10 servings. * Tip: For alcoholic version, substitute 1/4 cup lime juice, 2 tablespoons tequila and 2 tablespoons orange-flavored liqueur for margarita mix.
STRAWBERRY MARGARITA TORTE
--CRUST:--4 lg. egg whites
3/4 c. sugar
1 tbsp. lemon juice
1 tsp. vanilla
1/2 tsp. almond extract
3 tbsp. flour
1/2 tsp. baking powder
1 c. finely ground almonds--FILLING:--1 can sweetened condensed milk
1/4 c. fresh lime juice (1 lime)
3 tbsp. Tequila
3 tbsp. Triple Sec
1/2 c. thawed frozen strawberries
with syrup
2 c. heavy cream
CRUST: Grease and flour a 9 inch springform pan. Beat egg whites until foamy. Gradually add sugar, beating until soft peaks form. Add lemon juice, vanilla and almond extracts; beat until stiff peaks form. Combine flour, baking powder and almonds. Fold gently into egg whites. Pour into prepared pan. Bake at 325 degrees for 35 minutes, or until crust pulls away from sides of pan. FILLING: Whip heavy cream. Beat milk, lime juice, Tequila and Triple Sec for 3 minutes until smooth. Add strawberries; beat for 1 minute. Fold in whipped cream, reserving 1/4 cup for decoration. Pour into cooled crust in springform pan. Freeze overnight. At serving time, decorate with reserved whipped cream, fresh strawberries and lime slices.
MARGARITA SAUCE FOR SEAFOOD
5 oz. tequila
3 oz. triple sec
24 oz. sweet and sour mix
4 tsp. chopped cilantro
1 tsp. Lawry's seasoned salt
Shrimp, scallops, sm. mushrooms
Bring first 5 ingredients to a boil. Boil for 2 minutes. Mix 1/2 cup cornstarch with cold water to a paste consistency. Add to above ingredients after boiling, stirring until sauce becomes glazed. Add seafood, cook 5 minutes. Garnish with avocado.
MARGARITA GRILLED CORNISH HENS
4 (1 lb.) skinned hens
1/2 c. lime juice
1/4 c. golden tequila
2 tbsp. triple sec or other orange
flavored liqueur
2 tsp. olive oil
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. ground pepper
Vegetable cooking spray
Remove giblets from hens, reserve for another use. Rinse hens under cold water and pat dry. Split each hen in half lengthwise and place in shallow dish. Combine lime juice, tequila, triple sec, olive oil and garlic in small bowl. Stir well and pour over hens. Cover and marinate in refrigerator 8 hours. Remove hens from marinade reserving marinade. Sprinkle hens with salt and pepper and place cut side down in shallow baking dish. Bake uncovered at 400 degrees for 15 minutes. Place reserved marinade in small saucepan. Bring marinade to a boil, reduce heat and simmer 5 minutes. Coat grill rack with cooking spray, place on grill over medium coals. (Or cook in oven 45 minutes basting frequently.) Place hens on rack, and cook 10 to 15 minutes or until done, turning and basting frequently with marinade. Yield: 8 servings. 192 calories per serving. Protein 25.8 fat, 7.8 carbohydrate 3.4, cholesterol 7g iron 1.1 sodium, 150 calcium 17
MARGARITA PIE
1 graham cracker pie shell
1 (14 oz.) can condensed milk
1 1/2 oz. Tequila
1 1/2 oz. Triple Sec
4 oz. fresh lime juice
1 1/2 c. heavy cream, stiffly beaten
MARGARITA CHICKEN
4 boneless, skinless, chicken breast
halves
2 tbsp. corn oil
2 tbsp. lime juice
1 tsp. honey
1 c. tortilla chips, finely crushed
1 (14 1/2 oz.) Mexican style stewed
tomatoes
2 tbsp. cilantro, chopped
1/3 c. Montery cheese, grated
Cilantro sprigs
Lime wedges
Mix oil, lime juice and honey. Brush honey mixture on chicken, then roll in tortilla crumbs to coat. (Hint: Crumble tortilla chips in blender.) bake at 350 degrees for 20 to 25 minutes. While baking chicken, puree tomatoes and cilantro into a sauce. Remove chicken from oven. Top with puree. Sprinkle with cheese. Bake again for 5 minutes longer until cheese melts. Garnish with cilantro and lime wedges. Best to use S & W Mexican tomatoes or Del Monte Mexican tomatoes. Serves 4. ^i Religion is daily bread, not cake for special occasions.^i
MARGARITA SHRIMP
1 lb. shrimp
2 tbsp. butter
1 tbsp. minced shallots
1/4 c. Tequila
3/4 c. heavy cream
Juice of 1 lime
1 1/2 tbsp. cilantro
1 tbsp. grated lime peel
Clean and devein shrimp. Melt butter in large skillet, cook shrimp, stirring rapidly and cook about 2 minutes. Add shallots, saute 15 seconds. Add tequila slowly (may flare up). Add cream, cook over high heat about 1 minute. Using slotted spoon, remove shrimp to hot platter. Add lime juice to pan and bring to a boil for 30 seconds. Add cilantro. Spoon sauce over shrimp. Sprinkle with lime peel. Serve with rice or small shaped pasta. Serves 4.
