From: Denise Haverhoek Date: 5/4/2010 10:21:13 AM To: Kitchen-Witch-Recipes-and-Rituals@yahoogroups.co.

uk Subject: )o( KW )o( 5 May: Cinto de Mayo: Recipes Part 3 Cinto de Mayo: Recipes Part 3. Bright Blessings Denise (moonrose)

Mexican Bean Salad By: Karen Castle "A colorful, spicy, and refreshing bean salad." Prep Time: 15 Mins Ready In: 1 Hr 15 Mins Serves: 8 What to Drink: Wine-Sauvignon Blanc and Rasberry Margaritas (Recipe Below) INGREDIENTS: 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels 1 red onion, chopped 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder DIRECTIONS: In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon j uice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste wi th hot sauce and chili powder. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve c old. Nutritional Information Amount Per Serving Calories: 334 | Total Fat: 14.8g | Cholesterol: 0mg Raspberry Margaritas

Prep Time: 5 Mins Ready In: 5 Mins Serves: 6 INGREDIENTS: 1 cup frozen unsweetened raspberries 1 cup brandy-based orange liqueur (such as Grand Marnier) 3/4 cup gold tequila 1/2 cup fresh lemon juice

2 tablespoons superfine sugar ice cubes DIRECTIONS: Place the raspberries, brandy-based orange liqueur, tequila, lemon juice, and su gar in a blender. Blend until smooth. Serve in glasses over ice cubes. Nutritional Information Amount Per Serving Calories: 261 | Total Fat: 0.2g | Cholesterol: 0mg ============================================== Sweet Corn Cake By: Lee Ann Clarke "A Mexican sweet corn cake with a spoon bread consistency." Prep time: 15 Mins Cook Time: 1 Hr Ready In: 1 hr 15 Mins Serves: 6 INGREDIENTS: 1/2 cup butter, softened 1/3 cup masa harina 1/4 cup water 1 1/2 cups frozen whole-kernel corn, thawed 1/4 cup cornmeal 1/3 cup white sugar 2 tablespoons heavy whipping cream 1/4 teaspoon salt 1/2 teaspoon baking powder DIRECTIONS: In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. Using a food processor, process thawed corn, but leave chunky. Stir into the but ter mixture. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch b aking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inc h baking dish that is filled a third of the way with water. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan. Nutritional Information Amount Per Serving Calories: 273 | Total Fat: 18.1g | Cholesterol: 47mg ============================================ Margaritas By: Katherine "I have been asked by everyone, 'How do you make your margaritas?' Everyone says I make the best. I like them, maybe you will too." Prep time: 5 Mins Ready In: 5 Mins Serves: 4 INGREDIENTS 1 (6 ounce) can frozen limeade concentrate 6 fluid ounces tequila 2 fluid ounces triple sec DIRECTIONS: Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple s ec. Blend until smooth. Pour into glasses and serve. ========================================================

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