Secondary Recipes

If any recipes require a secondary recipe, it will be in this column along side the featured recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fajitas Mushrooms ©

Recipe By :Miss BeHavin's Haven 2002®

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages mushroom slices
1 tablespoon olive oil
1 bottle Dos Equis Lager
4 pats butter
4 cloves garlic -- minced
2 tablespoons lime juice
to taste sea salt
lime salt
black pepper
2 medium Hobo packs -- for 1 package each

Hobo packs are nothing more than strong or doubled tin foil shaped into a container for whatever your cooking and placed on direct or indirect heat.
So make 2 hobo packs big enough for each package of sliced mushrooms with enough to completely cover and loosely seal them. Dump the 'shrooms in, add beer to cover, add rest of ingredients (1/2 tablespoon of olive oil and 2 tablespoons of butter per pack) Place on indirect heat and grill 20-30 minutes, adding more beer when drying out.

Serving Ideas : Fajitas Pescado de Tilapia ©

NOTES : Add juice from Salsa Mango after sitting.
Leave off Butter if vegetarian.

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Salsa Mango ©

Recipe By :Miss BeHavin's Haven 2002 ®
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup jicama -- diced fine
1/2 cup red bell pepper -- diced fine
1/2 cup yellow tomato -- diced fine
1/4 cup Texas 1015 onion -- diced fine
2 cloves roasted garlic -- chopped extra fine
1 medium mango -- diced
3/4 cup roasted corn recipe -- cooled
1/2 teaspoon parsely or cliantro -- chopped fine
1 medium tangerine or blood orange -- juice from
1 tablespoon lime juice

Mix all ingredients, adding parsley or cliantro just before serving, let stand. Drain or transfer juices before serving.

Serving Ideas : Fajitas Pescado de Tilapia ©

NOTES : Try very fine diced jalepenos or chipoltes

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Rice La España©

Recipe By :Miss Behavin's Haven 2002®
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 medium red onion -- diced
2/3 jar Mezzeta Roasted Red Peppers -- chopped
1 clove garlic -- minced
1 tablespoon comino
1/2 cup Asador Maíz (Roasted Corn) ©
2 cloves roasted garlic -- chopped fine
1 1/2 cups Basmati rice
3 cups chicken stock

Heat medium skillet add oil and heat. Lightly saute onion and raw garlic, stir in rice and saute rice until light brown. Add chicken stock, roasted red peppers, corn and roasted garlic and the comino. Simmer 10 minutes or so. Reduce to low simmer, cover and cook until all liquid is absorbed. Watching from 15-20 minutes. Uncover and fluff.

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Salsa Suprema

Recipe By :Miss BeHavin's Havin, 2005
Amount Measure Ingredient -- Preparation Method
------------------------
3 medium tomatoes, vine ripened -- chunked
1/2 medium jalapeno -- chopped
1/2 medium serrano pepper -- chopped
1 whole chipotle chiles canned in adobo -- reserving some of the adobo sauce
2 cloves garlic -- minced
1 medium lime juiced
1/4 teaspoon lime zest
1/4 teaspoon Patron Aneijo
2 pinches mexican oregano
Zero Black Olives
TO TASTE
Garlic Salt
Black Pepper

This is not an exact recipe! It's to taste. Jalapenos differ in heat and flavor, and the flavor will change the longer you let it meld together. I mix it, let it stand a bit, then add garlic salt and black pepper in small amounts, if it's a little too garlicly, then hit it with a little lime juice, but use small amounts, because the next day it will taste completely different.

Place all ingredients except To Taste in a small food processor or blender. (The more of the adobo sauce you add, the smokier the flavor)

Pulse blend until desired consistency.

Add garlic salt and or black pepper if needed.

Chill well or let stand and serve in 20 minutes.

Description:
"A True West Tex-Mex Favorite for Generations"
Source:
"Missbehavinshaven.com"
Copyright:"2005"
Yield:"2 cups"

Serving Ideas : Try with Yellow tomatos or tomatillos
Try roasting jalapeno

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Sam's Chop House Texas Black Gold

Recipe By :Sam's Chop House 2003©

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Ounces Mushroom -- sliced 1/4" thick
1/2 Stick Butter -- unsalted
1 Teaspoon Garlic -- roasted and pureed (Alessi)
1/2 Teaspoon Chipotle Pepper
1/4 Tablespoon White Pepper -- freshly ground
2 Teaspoons Veal Demi-glace -- Williams and Sonoma
2/3 Cup White Wine -- buttery chardonnay
1 Tablespoon Kitchen Bouquet

Melt Butter in saute pan over medium heat, once melted add garlic and stir as to not burn. When garlic slowly starts to turn golden brown.

Add mushrooms and flip or stir to coat.

Add chipotle and white pepper. Stir.

Let saute until mushrooms begin to give up their moisture, then turn up heat and de-glaze with 1/2 the white wine and reduce by one third. Then deglaze again with the rest of the wine.

Add Kitchen Bouquet and demi-glace, stir until incorporated and let simmer low for 30 minutes or so.

The longer you let it simmer, the thicker and richer the end product.

They can be removed at any desired consistency, but it's best to stir on occasion and let turn to a consistency of a sludgy dirty motor oil.

Source:
"MissBeHavinsHaven.com"
Copyright: "2003©"

Serving Ideas : Great with steaks, seafood and warm salads.

NOTES : Consider doubling order, because when people are around, you lose about half of the order by people sampling.

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Mushroom Royale

Recipe By :Sam's Seafood Grill
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 Stick Butter -- unsalted
3 cloves Garlic -- roasted and diced
1/2 teaspoon pink peppercorns -- ground super fine
8 Ounces Mushrooms -- sliced 1/4" thick
1/3 cup Chardonnay -- Columbia Crest is great to cook with and cheap.
1 Tablespoon Nassau Royale Rum Liqueur
2 pinches lemon zest

Melt butter over medium heat in small saute pan.

Add garlic, zest and pepper, mix well with butter. Add mushrooms and stir to coat. Saute 3 or 4 minutes until beginning to turn.

Raise heat and de-glaze pan with chardonnay, reduce slightly, bring back to hard simmer and deglaze well with rum liqueur.

Reduce heat to low.

Slowly saute 20 minutes or until reduced to desired consistency. The longer they simmer, the thicker they get.

Description:
"Reduced rum liqueur lends a soft sweetness to this great accompanyment for steaks or warm salads."

Source:
"Miss BeHavins Haven"
Copyright:"2003"
Start to Finish Time:
"0:20"
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Suggested Wine: Rombauer Merlot

Serving Ideas : Great with steaks, warm salads, select seafoods.

Tortuga Rum Glaze Fillet of Beef
With Texas Black Gold

Summer Yum Yums

Bayou Wings©
Recipe By :BAYOU SAM'S Cajun Grill®™ 2002
Serving Size : 4 Preparation Time :4:00
Categories : Appetizers Cajun Cajun 2-Hour+ Chicken
Creole Hot Hotsauce Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 medium chicken wing drumettes -- rinsed and dried
3/4 cup Texas Pete's Red Pepper Sauce
1 teaspoon black pepper -- fresh ground
1/2 teaspoon sea salt -- fresh ground
2 1/2 tablespoons Sam's Triple Blast
1 1/2 cups Wondra Flour
Enough Peanut Oil -- for Frying
2 tablespoons butter -- melted
1/8 cup honey -- chilled

Mix 1/2 cup Red Pepper Sauce, pepper and about 1/2 teaspoon of the Triple Blast in a non-reactive dish, coat drumettes well, cover and marinate at least 30 minutes to 4 hours.
Heat peanut oil to not above 370.

Mix Wondra, salt and 2 tablespoons of Triple Blast, blend well then add drumettes and coat.

Add drumettes to frying oil, fry around 10 minutes or until nice and brown.

While frying, mix 1/4 cup of Red Pepper Sauce, butter and honey.

Remove and let drain, then toss in mix. Top with a sprinkle of Triple Blast and serve.

Serving Ideas : Great with Bayou Dipping Sauce

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Cajone Pasta Salad
Recipe By :Bayou Sam's Cajun Grill ®
Serving Size : 4 Preparation Time :0:00
Categories : Dips, Dressings, Sauces Dressings
Easy Noodle
Pasta Salads
Salads And Dressings Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package pasta twirls
1/2 pkg Sheila's Select Cajun Dip -- shaken and mixed well
2/3 package Buttermilk Ranch Mix
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 pinches Paprika
2 tablespoons Mesquite smoked peppered bacon -- cooked crispy and chopped fine

Mix mayo, sour cream and buttermilk together

Mix Cajun Dip and Ranch Mix together well.

Mix mayo mix and Ranch mix together well and let meld. The longer the better...if you can do it a day in advance, that's even better.

Start the pasta cooking and cook to medium, don't over cook. Remove from water and let stand about 5 minutes in strainer.

Shake to loosen pasta and place in large bowl, next pour a small amount of dressing to coat warm pasta, mix and blend well. Refrigerate a couple hours until well chilled.

Before serving or transporting, add bacon pieces and pour in (to taste) more of the dressing and stir to coat well.

Top with Paprika.

Description:"This salad beats to the beat of a different drummer."
Source:"Miss BeHavin's Haven"
Copyright:"2010"

NOTES : Try quick sauteing a hand full of sliced mushrooms in white wine, butter, garlic powder, salt and pepper. Chop fine when done. Add when mixing.

Try adding chopped salad shrimp.

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Summer Pasta Swirl
Recipe By :Fajitas, 'rita's & Flights, 2010
Serving Size : 0 Preparation Time :0:00
Categories : Casserole Casseroles
Chicken Creole
Main Dish Meat Dishes
Pasta Poultry
Salads Salads And Dressings
Summer Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces 3 color veggie spiral pasta -- cooked, drained and cooled DO NOT RINSE
2 medium chicken breasts -- cooked, cooled and diced
1 medium chicken thigh -- cooked, cooled and diced
2 handfulls broccoli flowerets -- blanched and cooled
1 medium zucchini -- sliced 1/4" thick, blanched 1 minute, ice bath to cool, dried
1 large handfull grape tomatos
1 cup Slap YO Mama Real Buttermilk Dressing
1 1/2 teaspoons Slap YO Mama Cajun Spices
1/4 cup Pecorini Romano Cheese -- grated

Cook pasta according to directions, minus :30. Drain, let stand to cool

NOTE: I always use chilled leftover Beercan Chicken, I slice off the breasts, debone the thigh, remove the skin and dice into about 1/2" pieces or so and then slightly crumble with my hands.

Blanch small flowerets about 1:30, then drain and shock with cold water until just cool, then drain. Same with the zucchini, NOTE: just less time boiling.

In a large bowl, place the pasta and unstick it by hand gently first, Ithen add the chicken and veggies. Add 2/3 of the dressing, 1/2 of the spices and half the Cheese. Gently fold and mix well.

I let it stand for about 5 minutes, then add the rest of the dressing and mix softly but well.

You can remove 5 to 7 slices of the zucchini and top in a cirle and sprinkle the rest of the spice around the entire bowl and top with the rest of the cheese.

Place in fridge for a couple hours to chill well.

Source: "MissBeHavinsHaven.com"
Copyright:"2010"

Serving Ideas : Serve with fresh Texas Summer Peaches and Pecos Cantaloupe and a strawberry lemonade

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Slap YO Mama Real Buttermilk Ranch Dressing
Recipe By :Fajitas, 'rita's & Flights, 2010
Categories : Dips, Dressings, Sauces Dressings
Easy Salads
Salads And Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Buttermilk Ranch Dressing Mix
1 teaspoon Slap YO Mama Cajun Spices
1 cup buttermilk
1/2 cup mayonnaise
2/3 cup sour cream

Combine all, mix well and chill 2 hours

Source: "MissBeHavinsHaven.com"
Copyright: "2010"
Serving Ideas : Use as a mix for Summer Pasta Swirl

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Calypso Chicken ©
Recipe By :Miss BeHavin's Haven 2001
Serving Size : 4 Preparation Time :2:17
Categories : Cajun Chicken Ethnic Grill
Hotsauce Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large chicken breasts -- boneless, skinless
1/4 cup Lime & Chili Vinegar
1/4 cup olive oil -- Extra Lite
1 tablespoon Garlic Olive Oil -- Roasted
2 tablespoons Frank's Hot Sauce
2 tablespoons Sam's Triple Blast
2 tablespoons brown sugar
1 teaspoon garlic paste
1 teaspoon cayenne pepper
1 teaspoon Lemon pepper
1 teaspoon Garlic Pepper Blend -- McCormick
1 teaspoon Citrus Pepper Blend -- McCormick

Combine all spices and liquids, whisk well. Coat chicken breasts, rubbing marinade deep into meat. Cover and marinate 2 hours. Heat grill to medium high heat (500), place inside side down. First cook until time to turn (edges and up the sides slightly begin to turn white). Turn and drizzle marinade over breasts, closing the lid quickly to steam. This time turn in half the time, but not over, rotate each breast 90 degrees to cross hatch. Remove when done. Center of breast should be moist, if it isn't, you cooked it too long or too cool.

Suggested Wine: Oak Mountain Chardonay, 2008

Serving Ideas : Lemon Garlic Orzo, Grilled Texas 1015's, Okra and Tomato

NOTES : Try with super thick center cut pork chops.

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Samoan Shrimp & Scallop Kabobs©
Recipe By :Fajitas, 'rita's & Flights, 2010
Categories : Fish Grill Low-Cal Main Dish
Scallops Shrimp Summer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Large Raw Shrimp
1 pound Sea Scallops
2 small Zucchini -- sliced
16 ounce Pinapple Chunks -- reserve juice
1/2 cup Vegetable Oil
1/4 cup Soy sauce
2 tablespoon Crystalized Ginger -- Chopped
1 teaspoon Onion Powder
1/4 cup Lemon Juice
2 Cloves Garlic -- chopped fine
1 1/2 teaspoon Ground Ginger
1/8 teaspoon cayenne pepper -- ground fine
1 pinch chipotle pepper -- freshly ground very fine

Peel and devein shrimp. Drain pineapple chunks.

In medium bowl, combine oil, lemon juice, half the pineapple juice, soy sauce, garlic, ginger, cayenne, chipotle and onion powder; mix well. Add shrimp and scallops. Cover and refrigerate 3 hours or overnight.

Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.

Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.

Source:"MissBeHavinsHaven.com"
Copyright:"2010"
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Fajitas Pescado Del Tilapia ©
Recipe By :Miss BeHavin's Haven 2002 ®
Serving Size : 4 Preparation Time :0:45
Categories : Alcohol Fish Main Dish Mexican
Mushrooms Seafood Summer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large tilapia fillets -- separated
2 bottles Dos Equis Lager
1 medium lime juice
1 teaspoon lime salt
1 tablespoon Fiesta Fajita Seasoning
1 teaspoon garlic salt
1 large texas 1015 onion -- sliced 1/2" thick
1 medium red bell pepper -- sliced lengthwise
1 teaspoon lime salt
1 teaspoon garlic salt
1 tablespoon Fiesta Fajita Seasoning
1 medium lime juice
1 recipe Fajita Mushrooms
1 recipe Salsa Mango
1 recipe Rice la España
1 cup Oaxaca (Wah Hawka) Cheese -- finely grated
1 cup colby cheese -- finely grated

If you are making the entire dinner, you will need to start the roasted corn and garlic. This can be done a day or two in advance if you wish or just have it done before you go any further in this recipe. The Salsa Mango can be made that morning and kept chilled, along with the Guacmole.
Start onions and bell pepper marinating by placing them in a non-reactive bowl with one of the beers, 1 teaspoon of lime salt, garlic salt, 1 tablespoon of the fajita seasoning and juices from one of the limes. This can marinate for a couple hours or less, just stir a couple times.
After separating fillets (thick side from thin side), place in or on a deep platter and coat both sides with spices (lime salt, garlic salt, fajita seasoning) now pour over lime juice and add beer, let stand 15-30 minutes, turning mid point.
Over high heat add fajita mushroom hobo pack to indirect rack for about 20 minutes, then on flat griddle pour tablespoon of olive oil and spread and add onion and bell pepper mix and a little of the marinate. Cook, turning often and adding marinade to steam. When done, pull to plate and reheat grill to high heat, add olive oil to coat, season fillets and place thick sided fillets on grill, season side down, then season the other side on the grill. Pour a little marinade around and close lid to steam. On the first turn of the thick fillets, add thin side of the fillets and steam the same way.
Pull when done.
Serve tilapia, onions, bell peppers and mushrooms in traditional fajita manner, with fine grated Oaxaca and colby cheeses, guacmole, Salsa Mango, picante or hot sauce, heated flour tortillas and Modelo Especial and lots of lime.

Suggested Wine: Modelo Especial Cervanza or a home made Sangria

Serving Ideas : Salsa Mango, Rice la España, Fajita Mushrooms

NOTES : Pull Tilapia fillets apart width wise to place on tortilla.

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Bayou Samburgers©
Recipe By :Bayou Sam's Cajun Grill ®
Serving Size : 4 Preparation Time :1:30
Categories : Barbeque Beef
Easy Garlic
Grill Ground Meat
Main Dish Meats
Summer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds 100% Fresh ground chuck -- 4-10 ounce patties
4 cloves roasted garlic -- diced fine
Sprinkle garlic pepper
Sprinkle Limon Salt -- lightly
To Coat Bayou Sam's Triple Blast! -- lightly
4 slices Texas 1015 Onion -- 1/2" thick slices
4 slices American cheese
4 slices Smoked Edam Cheese
1 head green leaf lettuce
4 each Kings Hawaiian Hamburger Rolls
3 small Roma tomato -- sliced
8 slices Claussen Dill Stacker Slices -- chilled
To Taste Zatarains Creole Mustard
To Taste Hellman's Mayonaise
To Taste Heinz Ketchup

Roast garlic in oven until golden brown (about 30 minutes @ 300 in a small clay roaster), let cool, dice very fine. Using only the best quality, fresh ground chuck (I get a chuck roast and have them grind it, that way you know it's all chuck), make 4 loose 10oz balls, next incorporate a clove of the finely diced roasted garlic and form into UN-uniform patties 1/2-3/4" thick.

Sprinkle or coat to taste with Limon Salt, garlic pepper and Bayou Sam's Triple Blast!

Coat onion slices lightly with olive oil and place on medium to high heat grill. After you've seared each side well, place beef patties on grill and place onion on top of patty. Keep on patty until just before topping patty with either or both cheeses. Discard or save onion, you're choice. Don't cook patties over medium well.

If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, coat both sides of the Hawaiian Rolls and toast on a flat griddle or the grill.
Build your burger with your favorite condiments. These listed are some of mine.
Enjoy the summer while you can.
Even if you don't like spice, if you can't get Bayou Sam's Triple Blast, don't fire up the grill.™

Source:"MissBeHavinsHaven.com"
Copyright:"1995"

Suggested Wine: Raspberry Sun Tea with Lime

Serving Ideas : Zapp's Cajun Chips topped with Texas Pete's Hot Sauce

NOTES : Great Sides!
"Pecos Sweets" Cantaloupe
Well chilled Black Diamond Watermelon Hearts

07.02

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Ribeye El Paseo©

Recipe By :Sam's Chop House
Serving Size : 2
Categories : Alcohol Beef Garlic Grill Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 20 ounce ribeyes, USDA PRIME, well marbled, dry aged if available -- room temperture
1/2 cup sweet vermouth
2 teaspoons Great American Land & Cattle Seasoning -- www.grtamerican.com
1 teaspoon Ft. Worth Stockyards Steak Seasoning
1/2 teaspoon garlic salt
1/2 teaspoon Bayou Sam's Triple Blast
1/4 cup blue cheese, crumbled -- extra fine crumbles
4 pats unsalted butter

Pour up some of the vermouth in a marinade dish, turn steaks to coat well, remove, season with seasonings and garlic let stand 45 minutes on plate.

Heat grill to 600*.

Give steaks a spray of vermouth just before placing on grill and after you flip them.

Grill on high heat a couple minutes or so, turn steak 90* to crosshatch, cook another couple minutes. Watch for flair ups. Flip steak. Grill 3 minutes or so and move to cooler part of grill, around 400*, finish to med-rare.

Just before removing lightly sprinkle with blu cheese. Top with unsalted butter.

Source: "MissBeHavinsHaven.com"
Copyright: "1997"

Suggested Wine: Louis LATOUR, Beaune 358, 2005

Serving Ideas : Texas Black Gold or Mushroom Royale

NOTES : Don't skimp on getting a ribeye off the shelf. Find a USDA Prime rated cut and have it cut about 2" thick, bone-in if you can get it!

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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- unsalted
2 small shallots -- minced fine
3 cloves garlic -- minced
1 cup Tortuga Rum Liqueur
3 cups chicken stock
2 tablespoons red wine
2 tablespoons ancho puree
2 tablespoons molasses
1 teaspoon dark corn syrup
1/2 teaspoon adobo sauce -- from can of chipotle in adobo sauce
To Taste Sea Salt
To Taste Pink peppercorn -- freshly ground
1 tablespoon Great American Land and Cattle Seasoning
4 2" - 2 1/2" thick filet mignon steaks -- room temperature
1 cup Sweet Vermouth -- in spray bottle

Melt the butter in a saucepan over medium-high heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup.

Add chicken stock, bring to a boil and reduce the heat.

Whisk in the remaining ingredients less Great American and simmer until reduced to 2 cups.

Preheat the grill to 600*.

Season the steaks on both sides with Great American, salt and pepper to taste. Just before placing on grill, spray with vermouth.

Sear and crosshatch, turn over and spray again, sear second side.

Move to cool side of grill, about 375, finish to desired doneness

Drizzle with the sauce.

Description:
"If This Doesn't Get Your Island Blood Flowing, Nothing Will!"
Source:"MissBeHavinsHaven.com"
Copyright:"2006"

Suggested Wine: Alexander Valley Cab, 2002

Serving Ideas : Excellent with Gorgonzola Baby Smashers.

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South of the Border Sazerac

Recipe By :Fajitas, rita's and Flights
Categories : Alcohol Cocktail

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces Don Julio añejo tequila
1/2 bar spoon agave nectar
1 dash Fee Brothers grapefruit bitters
1 dash Regan's orange bitters
Absinthe
Texas Sweet Pink Grapefruit twist

Chill a bucket glass with heavy splash of absinthe and crushed ice and set aside.

Combine first 4 ingredients in glass shaker, add ice cubes and stir until cold–do not shake.

Dump ice and absinthe from bucket glass and strain contents of shaker into it.

Garnish with large twist of grapefruit, expelling oil from peel into glass and around rim.

Copyright: "2009"
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Border Buttermilk
Recipe By :Sammy Limes' Margar'tini Bar
Serving Size : 8
Categories : Alcohol Cocktail

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large can frozen pink lemonade
8 ounces Sauza Silver Tequila

Place frozen contents of can into regular size blender, add tequila (2/3 of a can), fill with ice.

Blend on high, gently rocking mixer to move ice to bottom.

Blend at least 1 to 1 1/2 minutes until color has lightened to a lighter pink.

Pour up in margarita glasses.

Description:
"A Smooth West Tex-Mex Summer Favorite from the Fifties"
Source:"MissBeHavinsHaven.com"
Copyright:"1955"
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