22 June2006 Publication, Adventures in Cooking, Ginny Cisneros

When we are on the road or just plain hungry and we need to stop for something good to eat, one of the first things that come to mind are hamburgers! Probably because it is a neat little bundle of a meal in it’s self! It contains protein, vegetables, grains and just about any condiment you may wish to add. There are many places to get a hamburger. Hot dogs are not that readily available. So what is it about a hamburger that we love? As I mentioned before it is a delicious bundle of good stuff in a bun! Do I need to say more? Let’s get to the reasons why hamburgers are such a popular meal. First we start with the basic burger. How big you want it, is entirely up to how many ounces you want your hamburger patty to be. 1 pound hamburger makes 4- 4 ounce patties. Do you want a bigger patty? Then by all means go for the 6 ounce patties. Okay, let’s use a little mathematics. 16 ounces in a pound, which comes to 1½ pounds of ground beef. This will give you 4 nice big patties and help with the amount you will need. What kind of ground beef do you want? Most cooks say they prefer 80%lean with 20% fat, others say lean ground sirloin. Or if you talk to your butcher, he may ground you the meat of your choice. So the way to do it, is to buy the meat that’s on sale, have it ground for your burgers or meatloaf! Basic Burger Mix: 1½ pounds of ground beef 1 egg 2 teaspoons Worcestershire sauce ½ teaspoon salt Gently mix all ingredients and section off in desired portions. CONDIMENTS FOR HAMBURGERS Mustard, mayonnaise, Dijon mustard, Salsa, Tabasco, Tomatoes, onions, all lettuce, spinach leaves, pickles, Bacon, avocados, green chili peppers Cole slaw in place of lettuce, thin cucumber slices, sliced olives, sliced apples, sautéed mushrooms, sautéed onions, and ALL CHEESES! Here is a sample on how you may create a version of your very own ULTIMATE HAMBURGER! BREADS FOR BURGERS Hamburger Buns, French Bread Rolls, Pita Bread, Kaiser Rolls SPECIALIALTY BURGERS 1.Tucson Burger: Spread bun with guacamole and sliced chili peppers, Monterey Jack cheese, and sliced red onions. 2. Burger with a Crunch: Spread bun with mayonnaise, and add thinly sliced apples. 3. Cucumber Burger: Thinly sliced cucumbers on bun with mayonnaise and Dijon mustard. This is just the beginning of your adventure with ground beef, ground turkey or chicken! So use your taste bud imagination and go for it to create your burgers!

15 June2006 Publication, Adventures in Cooking, Ginny Cisneros

Here we are in June! In fact, we are half way through June already! So much happens in June and it all starts with school and college Graduations, Flag Day, Father’s Day, June Brides, June Gloom, and the official first day of summer comes on the 21st . Speaking of graduations, our grandson, the oldest of the Broccoli Brothers, Eric Candy, graduated from High School! We are so proud of him! My goodness, doesn’t time fly ever so fast. Especially as we get older. Perhaps it is because we have so much to reflect to as the years have come and keep rolling before us! This Sunday we will be celebrating Father’s Day. There is not a single day that goes by that I don’t think of my daddy. I try to keep his memory alive by talking to our kids about how my daddy came to the United States as a very young boy back in the early 1900’s. Yes, he was an alien. My grandma came here to escape persecution. They were Catholic. Not a good thing to be in those days in Mexico. Catholic Priests were hung if they were caught saying mass. They would secretly hold underground masses. Cardinal John O’Connor, (may he rest in peace) that we knew when he was a young Chaplain in the early 60’s while stationed in Quantico, Virginia, confirmed the story on the underground masses. We would laugh about having masses at home, calling them underground masses. Meanwhile back to daddy, yes, he did become an American Citizen, was a 4F during World War2 because of a back injury. But it didn’t stop him from serving his country. He worked in a Defense Plant called “Avion Corporation“, they build parts for planes, and worked on plane assembling. Because of his mechanical skills, he invented working tools that would be easy for the “Rosie Riveters” to handle, making them proficient in a field that was not known to women. My daddy was a genius when it came to repairing any thing that needed repair. He even rewound motors. Daddy died at an early age of 43 from a cerebral hemorrhage. I, like Katie Wersel, our granddaughter, was 12½ years old. Never got to say goodbye, left only with his memory engraved in my heart for ever. I have yet to go to my daddy’s grave. However, I did find a way to communicate with him. Since he has always been in my heart, it’s easy. So many times I talk to him about our children, and our life. But most important about the father of my children. He always said to me “marry a man that loves you more than you love him.” Perhaps he was telling me that I had to love me first, so I could be a better wife and mother. As the years went by, and as I grew to became a grown woman, it all made sense. For the father of my children, the love of my life, I have a special steak marinade that I created just for him! TEQUILA MARINADE 1 tablespoon Oriental sesame oil 3 cloves garlic, finely minced 3 tablespoons lemon juice 2 tablespoons finely minced FRESH Ginger ½ cup finely diced green onions 3 tablespoons soy sauce 2/3 cups TEQUILA Mix all ingredient s in a bowl and add to a couple of steaks, your choice, then place them in a zip lock baggie and marinate at least 3 hours, (overnight best) then throw them on the grill! A father’s love and the example they set before their children has a tremendous influence in their lives. Take it from one who knows! HAPPY FATHER’S DAY to my husband and to all the Fathers in the world, you are to be hugged, loved, with lots of kisses and congratulated on this special day. Especially with a nice meal to celebrate and salute to life!

8 June 2006 Publication, Adventures in Cooking, Ginny Cisneros

Sometimes because of our busy schedules of things to do, people to see, and places to go, we end up with a “take out” meal, when really all we want is to get home, kick off our shoes, and have a meal ready for us! This salad recipe that I will share with you will do just that! It is an old recipe that’s been around for a long time! You’ll remember it. It sure has helped me in a time of need, whether I was feeding a crowd, or just a few of us. Let your creative mind work with the choice of vegetables you may want to replace or add to this salad. The most important part in making this salad, is that if you prepare it ahead of time, it will be ready and waiting for you when you get home. This salad will bring back memories, if not, it will create one for you as a perfect salad recipe to keep in your salad file! Are you ready? Let’s get started! OVERNIGHT LAYERED SALAD To prepare this salad, you will need a long glass casserole dish. This recipe serves 8-10 persons. However, if you do not plan to feed a crowd, then by all means plan to eat this salad for a couple of 2 to 3 days. Works for me! Iceberg lettuce torn off in bite-size pieces (if you slice with a knife, it may turn the salad brown) Fresh baby spinach, torn in bite-size pieces 1 package of frozen peas, uncooked 3 green onions, diced finely 8 slices of crisp bacon, crumbled 6 hardboiled eggs, sliced DRESSING: 1 cup sour Cream ½ cup mayonnaise 1 package Good Season’s Italian Salad Dressing (I use Mrs. Dash seasoning) Shredded cheese for topping, enough to cover, 2 to 3 cups 1. Layer the dish with the lettuce, then follow by layering the spinach, onions, eggs and crumbled bacon. 2. Mix the dressing ingredients together and spread over the top of the casserole. Top it with the shredded cheese and seal tightly with plastic wrap, let sit in the refrigerator for 24 hours. Suggested vegetable fillings: shredded carrots, Sliced bell peppers, any color, thinly sliced celery, WHOLE grape tomatoes, and my very favorite, diced Vidalia onions. Alright folks, this is your salad now, so go for it! 1 June 2006 Publication, Adventures in Cooking, Ginny Cisneros The weather has been perfect for sandwiches! This certainly makes for a casual meal that can be made in a jiffy! There can be a variety of choices on just what type of sandwich you want! Some sandwiches may be made on thinly sliced bread, or if you wish French rolls, Kaiser rolls, bagels, toasted Muffins, biscuits, or pita bread! Did I mention even a tortilla sandwich, but we all know it’s called a wrap! Never the less, it’s some form of a sandwich. Now the type of spread you put on your bread is your choice also. Usually we put mayonnaise, mustard, or butter. However, as for yours truly, I prefer a sandwich with hot sauce on the mayonnaise! The purpose of the spreads are to keep a sandwich moist. CREAM CHEESE is a wonderful spread that can keep a sandwich moist and tasty. You may add your favorite herbs, spices, and yes even cranberries. Throw in a few finely crushed nuts while you are at it! When you have a solid spread like cream cheese, you can add just about anything that will be spread able! Try spreading one side of the bread with soft Brie and the other slice with softened sweet butter. This makes a great lunch box or picnic sandwich. Then there is the good old faithful Peanut butter! This traveled well with yours truly on all our trips! Guess what, I don’t leave home with out it! Usually I make the sandwiches fresh on sight and as needed, followed by adding the jam. Peanut butter sandwiches have a tendency to get soggy. Making them on the spot at a picnic or on a trip was an easy do for my 5 hungry munchkins! One of my husbands favorite spreads is avocado. AVOCADO SPREAD can be made with: 1 small avocado ½ cup mayonnaise 1 finely diced green onion Salt and pepper to taste, a squirt of lemon juice (bottled will do) Mix and smash all ingredients together and spread on the bread. My husband loves this spread on Italian or Kaiser rolls with Roast beef and cheese filling. Don’t forget the lettuce! FILLINGS to go with the meats, eggs, cheese or chicken can be varied from pickles to yes, even spaghetti, to include Peanut butter! Of course, served with a good side dish companion. Now you are ready to raid the refrigerator and make the sandwich to please you pallet and satisfy your Tummy! ENJOY! 25 May 2006 Publication, Adventures in Cooking, Ginny Cisneros Next Monday, 29 May will be Memorial Day. There will be many ceremonial services thru out the country in memory of all our comrades who have given up their lives for their country. Let us not ever forget them or the families they left behind. Also, to remember in our hearts those serving our country, not knowing if they will be with us once again. In remembering them, I would like to share a hymn that is sung in our Military Chapels for Catholic Masses and Protestant Services. It is very meaningful and very emotional. If we are able to control our tears, we lose it when we sing this hymn, most especially when we sing it at a Memorial Service for our Marines and Sailors. Let us not forget our military men who have given the ultimate sacrifice to God and Country. And please God, bless us all. ETERNAL FATHER, STRONG TO SAVE 1. Eternal Father, strong to save, Whose hand hath bound the restless wave, Who bids the mighty ocean deep Its own appointed limits keep. O hear us when we cry to thee For those peril on the sea! 2. Eternal Father, grant, we pray, To all Marines, both night and day, The courage, honor, strength, and skill Their land to serve, thy law fulfill. Be thou their shield forevermore From every peril to the Corps. 3. Lord guard and guide the men who fly And those who on the ocean ply. Be with our troops upon the land, And all who for their country stand. Be with these guardians day and night And may their trust be in thy might. Memorial Day Memories Editor’s note: Ginny Cisneros, whose husband, retired Colonel Phil Cisneros, served 43 years in the United States Marine Corps, takes a break from cooking this Week to offer up some thoughts of Memorial Day. Monday the 29 May 2006, Memorial Day, will be the day to honor and remember all of our Military Veterans past and the present and our active duty Military men and women that have lost their lives so that freedom would prevail for all. They lost their lives for our country, the ultimate sacrifice. Through our years in the Marine Corps, we have lost friends and loved ones. Starting with the Korean War, Vietnam, Desert Storm, Iraqi Freedom 1, and now Iraqi Freedom 2. As I reflect on these wars, I think back to how very young we were. At that time if you were an 18 year old, you were not old enough to vote. However, you were old enough to be married, have children, and serve your country. Being a young wife and mother at age 18, It was hard for me to understand the energetic enthusiasm of these young boys, high school age, wanting to “join up”. It was as if these boys had that agenda on life until they turned 21. We were not of “legal” age, but we had to prove to the world and ourselves by taking positive action to show that, yes, we were young adults and were not afraid to take on responsibilities of a “ 21 year old grown up”. We did. As the war in Korea progressed, we as military wives lived at home with our parents. After all, living in military housing was not an option, much less the availability of “choice”. Our husbands were Privates and Corporals. My husband joined the Marines in 1950. We managed. Living in east Los Angeles during that time, we were with family and wives that had gone through the 2nd World War. They were my mentors. Some of them survived the long separations of 3 to 4 years, while their husbands, loved ones, and sons were at war. Communication in those days were very slow. Writing letters was our best communication. You were lucky if someone had a television set! Although there was not much in the media on war news in those days. In September, 1951, my husband wrote from the war in Korea that he had been wounded, right along with our high school friend, David Ozuna. He said “I lit a cigarette for David and told him you are going home buddy, you’ve got a million dollar wound, tell Ginny I be seeing her whenever, I’ll be sticking around here for a while!” He also told me that David never would make it home. He died before he could get shipped home. Meanwhile, I would see his mom at church, and she would ask if I had been receiving mail, because she had not heard from David. I knew what she didn’t know… All I could say was that mail was extremely slow. It was not until a month later that I received a telegram from the President of the United States telling me my husband had been wounded in action. Mrs. Ozuna received her letter to inform her with regrets that her son was killed in action. All of us wives in our parish and neighborhood belonged to a mutual caring club. They were Army, Navy, and Air Force wives. All with faith that our husbands would come home. We would each embrace our fellow wives, mothers with great compassion. Especially those whose loved one would not be coming home. For it could have been one of us. When these young boys came home, they returned as young men. Confident that they would be able to tackle life’s challenges and mature enough to love and care for the families they had left behind. These young men had been given the ultimate test of survival…..as did their wives and families. How does one cope with these memories? Very carefully. We thank God for the faith and strength to be able to cope the many tests He placed before us. For there was more to endure as the years have passed. I would like to think that all of those little tests continue to prepare us for big tests. We must not forget our fallen comrades. All of our Veterans, our Military, our beloved Marines. Honor their memories and the dreams they had for the loved ones they left behind. For those of us who survived the agony of war, let us cherish and love and hold dearly what we do have. For there, but for the Grace of God, it could have been our loved one to perish in the horrors of war. For some of us it was. AMEN.

18 May2006 Publication, Adventures in Cooking, Ginny Cisneros

One of my Mother’s Day gifts came from my great-grand-daughter Audrey Farrell. Audrey will be 6 years old in July and is in Kindergarten. Her school, “Cielo Vista” in Rancho Santa Margarita, decided to have a fundraiser by having all the parents get together thereby creating a family cook book. The children did all of the pictures in the book, to include the cover, and the pages that signified the recipe categories, then the parents contributed the recipes! What a beautiful book! So at this time, I would like to share with you a couple recipes that I found under the appetizer and salad category. The appetizer is a good old standby that we usually have at a party. Not all grocery stores carry it. I have found it at COSTCO. Now you can make your own! The thing that’s special is that this recipe alls for green chilies, But I wanted to make it spicy hot! So I made it with Jalapenos! Now, it is GI-GI’s recipe! As for the salad recipe, you will recognize it once you make it and taste it! GI-GI’S SERIOUSLY the BEST ARTICHOKE DIP 1 cup Artichoke halves 1 cup mayonnaise ¾ cup Parmesan cheese 1- 4 ounce can of diced green jalapenos ½ cup Philadelphia cream cheese (softened) Mix all the ingredients together in a bowl. Transfer to an 8 x 8 Pyrex dish. Bake in a 350 degree oven for 35 minutes or until golden brown and bubbly. Serve hot with tortilla chips. If you don’t want this dip too spicy hot, use regular diced green chilies in the 4 ounce can! Another recipe that I found was a long lost salad that we just don’t see any more! Somehow, we even forgot all about it! This salad is definitely a salad for young and old folks! My mama used to make it all the time. It will bring back memories! AMBROSIA SALAD ½ cup shredded coconut 1 can (8-ounce) mandarin oranges, drained 1 can (8-ounce) chunk pineapple, drained 2 cups mini marshmallows ¾ cup sour cream ½ cup chopped walnuts ½ jar maraschino cherries, drained Mix all ingredients, except nuts. Refrigerate overnight. When ready to serve, put salad in a glass dessert dish, or a Martini glass, then top with walnuts just before serving. This is how I remember having this salad! Makes 8 to 10 servings. So many good recipes from all the families that helped make up this cookbook. This Gi-Gi will certainly enjoy! Hope you will too! 11 May2006 Publication, Adventures in Cooking, Ginny Cisneros With Mother’s Day approaching us, there are a million stories to tell from each and every one of us about our mothers. Among so many stories to tell, somehow the ones we remember the most are the ones where birthday always were made special by our moms. Could it be because it was a time of the birth day being so very special between a mom and her child? The connection of the umbilical cord? From that day on, after giving birth to that child, would prove to be the everlasting love for nurturing, encouragement, and guidance for our children’s well being. As a mother, we will always want the best for them. Some times, even be selfish in raising them, by letting them know that there is a world out there, that as mother, we must prepare them for. No free lunch. Learning to work and earn that from which will be out there to reach their goals in life. Most importantly letting them fly from the nest of your bosom to reach that goal. Many years ago, I saw a mama bird building a nest. She was getting ready to lay her eggs. Later on, I would hearing the chirping of her new born babies, with mouths open wide, waiting to be fed. As time went by, the nest went silent. I assumed the birdies had flown away to find their chosen way. One day, I decided to go to visit the tree where I had heard the baby birdies. Much to my shock, as I found the nest, I also discovered that the birdies had never left their nest. They were hanging by their feet. The mother had woven the nest so tightly to protect her newborns, that when it was their time to fly away, their feet became entangled. They were unable to fly away. As a mother, we also find it hard to let go. We hope and pray and prepare them for that day when they will be able to fly away from that nest to their fulfill their goals, with out any entanglements and to remember that the love of a mother is present in their hearts, no matter where they are. We also have the moms that chose to adopt a child or children. Was there an umbilical cord present? At this point, the mother’s instinct in her heart kicks in for the absence of the umbilical cord. Proving that a mother’s love is present with out a doubt in this mother’s heart. Then we become grandmothers. This, for sure, a double blessing. We see the results of our child turn ten fold. A proud moment, with a sense of belief in seeing our child reach that point of their lives, as we did when they were born! Watching them raise their children in a different sense then we raised them. They are definitely in another time zone that we were in when we were raising them. But the rewards are there. Why? Because you see a good family value system that we, as parents, instilled in them as they were growing up! And now for the ultimate moment of a grandmother, It can be non other than having your child become a grandparent! The pleasures of watching and looking back when we first became the grand mothers is amazing! Again, now most definitely, a different time zone. We are talking about 4 generations! Four different time zones! So to all Moms, grandmas, and great-grandmas, Have a wonderful and a very special day!

23 March Publication 2006, Adventures in Cooking, Ginny Cisneros

When we talk about a sofrito, for sure it will be an adventurous beginning of a dish to create! If you make you a point to have these ingredients in your chopping list and ready to go in refrigerator for when you need it, the sky’s the limit to your creation! If it’s a chicken, beef or even a fish stew, the sofrito is always a great way to start!

So, to make your very own recipe, begin with the sofrito! In some parts of the world it is known as the “Holy Trinity” consisting of celery, onions, and green bell pepper. Since I am not a fan of green pepper, my sofritos usually contain diced celery, red bell pepper, onions, carrots, and lots of garlic, with some olive oil to sauté this sofrito mixture! The herbs used maybe those herbs that are close to your heart in cooking! Lots of parsley, thyme, rosemary, bay leaves, and yes, even capers!

If you wish to sauté in butter, just use equal amounts of oil with the butter. This way the butter will not burn. However, adding diced bacon to sauté with the

vegetables makes my day in all my cooking of sofritos!!

The recipe that I will share with you is a good example of a sofrito beginning.

The French call their stew casseroles “CASOULET”. In Spanish, and in my book, we call it casuela. Let’s get started!

CASUELA DE POLLO

(chicken stew pot)

½ cup diced celery ½ cup red bell pepper ½ cup diced onions

3 finely diced garlic 2 finely diced carrots 2 tablespoons olive oil

4 thin slices of bacon, diced 1-14 ounce can of chicken broth (low-sodium)

1-8 ounce package of fresh whole mushrooms

4 chicken thighs, with bone, skin on for flavor

1- 15 ounce can of garbanzos, drained enough salt and pepper to season

1. In a large pot (casuela), sauté the chicken thighs in 2 tablespoons of olive oil for 4 minutes on each side until browned. Take them out and set them aside for later.

2. In the same large pot, sauté the bacon with the vegetables and mushrooms, and sauté for 5 minutes or until soft.

3. Next, stir in the drained garbanzos and chicken broth and simmer for 20 minutes or place in 350 degree oven for 20 to 30 minutes.

Makes 2 healthy servings.

*Note: You may substitute the chicken broth with white wine.

Add any kind of beans, instead of garbanzos.

If you like a thick stew, by all means make a thickening paste.

BEURRE MANIE

Mix 1 tablespoon of flour with 1 tablespoon of butter into a paste and drop in chunks to the stew or soup until you get the consistency you want. Not thick enough? Repeat the process. Remember, it is all in the equal amounts of flour and butter mixture that gives you the opportunity to thicken the pot without lumps!

Actually, do know that you may have the beginnings of a wonderful fish stew?

For the FISH STEW, make the sofrito with out the chicken, and go to step 3.

Use COD FISH. It has more body and will not fall apart in the process. You may add 1- 14½ ounce can diced tomatoes. Top with chopped parsley when ready to serve.

And there you are ! Good cooking with happy seasonings, for a great dish that you created!

When ever I visit with my great-grand daughters, Mia and Molly Fineberg, and Audrey and Isabelle Farrell, they never cease to amaze me in seeing how much they have grown and matured! Audrey and Mia are 4½ and 5½ years going on 20! As for the younger girls, Molly 1½ and Isabelle 2½ are having no problem following right behind their older sisters! May I say that these little girls, are more like little women, with their love of conversation and eating!

Isabelle showed me the art of smelling the food, and saying GOOD! As for Mia and Molly, they love sushi, tofu, and Edamame (soy beans). Of course, we went out to eat in a Japanese Restaurant. Pigged out on all kinds of sushi, edamame, and diced tofu. TOFU? That will be in another chapter! Anyway, there I sat watching in awe these little girls belly up to the rice, sushi, then reach out for the edamame, picking it up like peas. Next came the diced tofu, that was promptly put into their soup! Hum, let Gigi (that’s what they call me for great-grandma) taste that? Then I remembered what Isabelle taught me, “can Gigi smell?”.

Well, let me tell you folks, this was a first for this Gigi! Never having had Soy beans staring at me from a bowl, or picking on tofu, this was certainly an adventure!

Needless to say, I watched these little soy bean and tofu experts proceed to show Gigi how to eat these foreign ingredients on the menu with sushi, no less! Even Molly grabbed the chop sticks and was picking up the rice with them! That was truly a first for Molly. Nanna, (Marianne) immediately took her picture!

Right then and there I decided that if and when I prepare these “oh, so healthy for you ingredients”, being that they are high in protein, and are also a very good source of iron, zinc and loaded with the B vitamins!, It certainly would be a challenge! Most especially since I would prepare it for Pop-pop! When I mentioned it to Pop-pop, his first words were “what does it taste like, is it like green beans? Like lima beans?” The look he gave me was rather unsure of the idea of the subject of soy beans!

Okay, knowing he loves Corn and Potato chowder, that’s a start. Heaven forbid he would eat the soy beans out of a bowl like the girls do. So, on went my thinking cap, and I created a hearty stew-chowder for Pop-pop! May I say that I added chicken pieces to the stew. It turned out delicious! So, here goes. Hope you like it!

EDAMAME STEW

1- 16 ounce package of Boiled Soy Beans, if frozen, place in hot water to defrost,

Or micro wave in a dish for about 2 minutes. Shell when cool, place beans aside.

1 Tablespoon Extra light olive oil

2 slices thin, diced bacon

1 medium onion, thinly diced

4 cloves of garlic, minced

1 carrot, finely diced

2 stalks celery, finely diced

2 large potatoes, diced

1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon fresh thyme leaves, 1 tablespoon dried parsley

1- 14.75 ounce can cream style sweet corn

1- 12.05 can chicken breast chunks, drained

3- 14 ounce cans chicken broth

Juice of 1 lemon

1. In the 1 tablespoon of oil, sauté diced bacon, add onion, garlic, carrot, celery, potatoes, cream corn and seasonings. Until soft and onion is clear.

2. Add the chicken broth and chicken let simmer for about 10 minutes.

3. The last ingredients you will add to the stew will be the shelled soy beans. Do not boil too long with the stew, because it will cause them to get mushy!

4. Drop the lemon juice in the stew . It gives it a magic flavor!

5. Taste for seasoning, add more salt and pepper if you like!

NOTE: This chowder may be easily made for lent. Just omit the bacon and the chicken and add your own touch of your favorite herbs and seasonings with cream of mushroom soup being your soup instead of chicken broth. You determine if it’s a stew or soup consistency you want. After all It’s your soup!

You may also use these soy beans as a side vegetable. Who said we were too old to learn young tricks….on food that is! ENJOY!

26 January2006 Publication, Adventures in Cooking, Ginny Cisneros

Una tequila, por favor! They say that when life gives you lemons, you make lemonade! Well, when life gives you lemons and lime, make Margaritas! Of course you will need the important ingredient…TEQUILA!

Although it is often referred to as cactus juice, It really comes from the agave plant, that happens belong to the lily family. In Mexico, it is better known as the maguey plant.

The story goes that when the conquistadors arrived in Mexico in the early sixteenth century, they found the Aztecs drinking the fermented sap of the agave, in hopes of making it a more refined drink, more potent and even a more stronger drink, they came out with mezcal, (mescal). The mezcal made from this plant was then known as tequila, the name coming from the town of Tequila where the tequila was produced. Even though we could say that all tequila is mescal, interesting enough, not all mescal is tequila!

For those of you that are not aficionados on the subject of tequila, I had to check with my in house expert tequila drinker, my husband Phil, to share with me some of his research and sampling he has done through the years!

He informed me that tequila comes in different colors and qualities. One being Blanco or better known as silver or plata. The Herradura Anejo is one of the American premium tequilas. It is colorless, sort of on the silver side. This may be enjoyed and suitable for a cocktail, however, excellent neat. Next comes the Reposado, which is aged in wood for two months. Then there is Anejo, and that is aged for one year!

Most of us are more familiar with the Tequila Gold, and mostly used to make cocktails. Tequila, all in all is in the quality, price and bottling to suit your own taste.

What about the mescal with the gusano (worm)? It is said that the worm was inserted into the bottle to determine the alcoholic strength. If the worm that was put into the mescal was well preserved, the mescal would be ready for consumption! However if the worm was decayed, the mescal had to be redistilled! Although this practice is no longer used, you may still by a bottle of Mescal with a worm. The worm is usually in the last drink left in the bottle. Just as well, by then who cares who is the honored one to “catch the worm”!

When our daughter Marianne was training Loan Officers in Austin Texas, She took me to a Mexican restaurant. The main purpose was to have a “Perfect Margarita” that was their specialty. For sure, it was almost perfect, however for me to make it, I would have to have many tries before I would have it perfect! Marianne and I had fun one day trying to make this “Perfect Margarita”! So much that we forgot the amounts used in the ingredients! Oh well, What really

mattered was the fun we had drinking it!

In my “Modern Mexican Favors” cook book, I found the recipe for “Margarita de Oro“. Could this be the perfect margarita? Oh, what the heck, Marianne, we’ll just have to have another go “round” and try perfecting it again!

MARGARITA DE ORO

This makes 1 Margarita

¼ cup Herraruda Anejo or silver tequila, other good-quality tequila

¼ cup good-quality sweet-and-sour beverage mix or margarita mix

2 tablespoons Cointreau liqueur

Juice of 1 lime

1 tablespoon freshly squeezed orange juice

Gran Marnier, for floating on top

Lime slice, for garnish

In a measuring cup, stir together the tequila, sweet and sour mix, Cointreau, and lime juice. Pour into a cocktail tumbler (on the rocks glass). Add ice and float a little Gran Marnier on top. Garnish with the lime slice.

*NOTE: I like to put it in a cocktail shaker with ice, and then pour it in a large martini glass. Then, pour the gran marnier slowly on top. What’s your choice?

How about a Mango or any fruit margarita?

MANGO MARGARITA

¼ cup Herradura Silver tequila or other good-quality tequila

1½ tablespoons good-quality sweet-and-sour mix or margarita mix

½ a tablespoon freshly squeezed lime juice

1 cup ice cubes

1 lime slice for garnish

In a blender combine the tequila, sweet-and-sour mix, lime juice, mango puree and ice cubes. Blend until smooth and frothy. Pour into a Martini glass, and garnish with a lime slice.

*NOTE: To make the mango (or fruit puree), halve a mango and scoop out the flesh into a small food processor or blender. Puree until very smooth. ENJOY!