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Sangria
(Serves 6 - Must be 21 years old)
Recipe courtesy Estrellita Tapia Shawky
1 pint orange juice
1 orange
1/2 cup sugar
1 lime
2 tablespoon lemon juice (fresh)
1 quart dry red wine
4 oz. orange liqueur (Cointreau)
5 springs cilantro
Cut orange and lime into slices. Mix all other ingredients well. Serve sangria from a pitcher into glasses filled with crushes ice. Garnish with orange wheel and lime slices and a sprig of cilantro in a glass.
Cacahuates
(Spicy Peanuts, 5 cups)
Recipe courtesy Estrellita Tapia Shawky
5 cupa salted, skinless peanuts
15 small red chilies (mild or hot)
3 gloves of garlic, pressed or minced
1/2 teaspoon onion powder
1/2 teaspoon chili powder
few drops of olive oil
salt to taste
In frying pan, heat chilies, garlic, onion powder, and chili powder for a minute or so, stirring occasionally. Add peanuts to coat with mixture. Preheat over to 300 degrees and spread peanuts on a cookie sheet. Sprinkle with a little salt. Bake peanuts for ten minutes, turn them over with spatula and bake for 5 more minutes or until slightly brown. Serve deliciously warm.
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