Margarita Days

Summer is here, and it's time for margaritas. Here's one great recipe. It's from my husband's grandmother.

I misread the recipe the first time, and I thought it called for 6 oz. of beets, rather than beer. I realized my mistake in time, but I'm almost tempted to find out how it would have tasted.

What's your personal twist on a margarita recipe?

Gretchen's Margaritas

1 lime or lemon
1 cup tequila
1 (6oz) can frozen limeade concentrate
1/4 cup triple sec
6 oz. beer
2 cup crushed ice
salt

Mix tequila, limeade, triple sec, beer and ice in a blender. Cut lime or lemon in 1/2 and rub on rim of glasses. Dip rims in salt. Pour and enjoy. Makes 6 (5oz) servings.

Another Cooking Tip

Here's another good tip from the St. Luke's Cookbook.

When cooking cabbage, place a small tin cup or can half full of vinegar on the stove near the cabbage. It will absorb the odor.

How to Cut a Mango

Elise Bauer posted an interesting way to cut mangos on her excellent recipe blog. This is a great idea. I come from Thailand, and I have never seen this technique. I can't wait to buy my next mango so that I can try it. :)

Helpful Hints in Cooking

Two years ago, my in-laws gave me a cookbook from their church. I like these helpful hints from the book.

Helpful Hints

• Never boil coffee; it brings out the acid and causes a bitter taste. Store ground coffee in the refrigerator or freezer to keep it fresh.
• Always use cold water for electric drip coffee makers. Use 1 to 2 tablespoons ground coffee for each cup of water.
• To prevent cheese from sticking to a grater, spray the grater with cooking spray before beginning.
• Fresh lemon juice will remove onion scent from hands.
• A lump of sugar added to water when cooking greens helps vegetables retain their fresh color.
• Never soak vegetables after slicing; they will lose much of their nutritional value.
• To cut down on odors when cooking cabbage, cauliflower, add a little vinegar to the cooking water.
• To avoid tears when cutting onions, try cutting them under cold running water or briefly placing them in the freezer before cutting.
• To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying.
• A few drops of lemon juice added to simmering rice will keep the grains separated.
• To quickly bake potatoes, place them in boiling water for 10 to 15 minutes. Pierce their skins with a fork and bake in a preheated oven.
• Keep strawberries fresh for up to ten days by refrigerating them (unwashed) in an airtight container between layers of paper towels.

From: The St. Luke's Cookbook

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