| Four Seasons Hemet Herald | September 2016 | 39
(Alcoholic Punch)
1 cup Bacardi Light Rum 12 oz can frozen orange juice
1 cup Absolut Vodka 12 oz can frozen cranberry juice
1 cup 1800 Reposado Tequila 12 oz can frozen pineapple juice
1 cup Cointreau Orange Liqueur 3 qt club soda
Chill all spirits before mixing. Place ice in a punch bowl. Combine the
frozen juices and pour over ice. Stir in rum, vodka, tequila and orange
liqueur. Add club soda last, just before serving. Garnish with citrus
slices. Makes 40 servings.
Makes a great one-dish dinner or use chorizo for a brunch dish.
1 pound ground beef
(I use ½ and ½ beef chorizo & soy chorizo)
½ cup onion
1 tsp salt
¼ tsp pepper
2 cans whole green chilies, divided
4 eggs, beaten
1 ½ cup milk
¼ cup flour
1 ½-2 cup grated sharp Cheddar cheese
Corn tortillas
Preheat oven to 350°. Brown beef (or chorizo) and onion, add
salt and pepper. Layer corn tortillas on bottom of 9" x 11"
baking dish, then half the chilies, then ground beef mixture.
Arrange remaining chilies on top. Combine eggs, milk, flour
and ½ tsp salt. Mix well and pour over layered casserole. Top
with cheese. Bake 45 minutes until browned and firm.
SUMMER
PUNCH
MIXER
CHILI
RELLENO
BAKE
