Fiesta!

Frozen Margaritas

¾ Cup Tequila

1 6oz can frozen limeade concentrate

½ Cup Orange Liqueur

4 Cups ice cubs

Lime slices

Coarse Salt (optional)

In blender combine the tequila, limeade concentrate and orange liqueur. Cover and blend until smooth. While the blending is running, add the ice cubes one at a time through the hole in the lid, blending until slushy. Serve in slat-rimmed glasses and garnish with lime slices.

Yeild: 9 4oz servings

Confetti Rice

1 cup white rice

2 chicken bullion cubes

1 large red pepper

1 large onion

2 tablespoons butter

Chop the onion and the red pepper into small cubes. Sautee slowly in butter until softened. Meanwhile, cook your rice as directed on the package adding the two chicken bullion cubes to the water. When rice is fully cooked add the sautéed peppers and onions.

Serves 4

Chicken Quesadillas

2 cups shredded cheese (cheddar, Swiss or mozzarella)

8 Eight inch tortillas

1 can refried beans

3 cups cooked shredded chicken

Sour cream, guacamole, salsa (optional)

Lay flat one tortilla and spread a thin layer of the refried beans almost to the edges, place a single layer of the shredded chicken over the beans and then sprinkle with the cheese. Top the tortilla with another, making a *sandwich*. Make all of your *sandwiches* before you begin cooking them.

In an eight inch frying pan, spray a light coating of olive oil. Place the pan over a medium flame until the oil begins to get hot. Lay the sandwich in the pan gently *cheese side down* (This will melt the cheese and make your sandwich stick together so that everything doesn’t spill out when you have to flip it).

Allow the tortilla to brown lightly before turning over and browning the other side.

Slice into four with a pizza cutter. Serve topped with sour cream, guacamole and/or salsa.

Fried Ice Cream

1 pint of ice cream (vanilla works best)

2 eggs beaten

½ teaspoon vanilla

2 ½ cups sweetened corn flakes, crushed

½ teaspoon ground cinnamon

Oil for deep frying

Whipped cream (optional)

1. Place four scoops (about ½ cup each) of ice cream in a small metal pan and freeze for at least one hour or until very firm.

2. In a small bowl beat together one egg and ¼ teaspoon vanilla. In a shallow pan stir together the crushed corn flakes and cinnamon.

3. Dip frozen ice cream balls in the egg mixture and then roll them in the cereal mixture until well coated. Return the coated balls to the freezer for at least one hour or until very firm.

4. Repeat steps 2 and 3 returning the twice coated balls to the freezer for several hours.

5. In deep fryer or heavy saucepan, heat oil to 375 degrees. Deep fry each ball for about 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately with whipped cream.

In a small bowl beat one egg and ¼ teaspoon of the vanilla.