Ranch House Lemonade
Ranch House Lemonade
1 1/4 cups granulated sugar
1/2 cup boiling water
4 1/2 cups cold water
1 1/2 cups fresh lemon juice
Combine sugar & boiling water, stirring until sugar dissolves
Add cold water & lemon juice
Mix well
Chill & serve over ice
Garnish with lemon slices, if desired
Makes 7 1/4 cups
You can substitute lime juice for the lemon juice
This is the way “lemonade” is made in Mexico
Mexican Beef Enchiladas
Mexican Beef Enchiladas
Posted by Olga at recipegoldmine
com 5/3/02 7:21:55 pm
Meat Filling
1 lb ground chuck
1 clove garlic, finely chopped
2 tsps salt
1 tbsp vinegar
1 tbsp tequila, cognac or water
1 tbsp chili powder
1 (1 lb) can kidney beans, undrained
Tomato Sauce
3 Tbsp salad oil
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 Tbsp flour
2 (10 1/2 oz) cans tomato puree
1 tbsp vinegar
1 beef bouillon cube
1 cup water
2 Tbsp finely chopped canned green chiles
Dash ground cumin
1/2 tsp salt
Dash of pepper
Enchiladas
10 corn tortillas
1 cup grated sharp Cheddar cheese or 1 cup cubed
Garlic Olives Recipe
Garlic Olives
2 cups canned green olives, drained
2 cloves garlic, slivered
3 thin slices lemon
1 tsp black peppercorns
3 bay leaves
Whole sprigs dried oregano
1/4 cup sherry or vinegar
Olive oil
Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of oregano & sherry in a jar
Add oil to cover
Marinate at least 24 hours or overnight to blend flavors
Makes 2 cups