Wondering How To Make Your MARGARITA RECIPE Rock? Read This!

How To Teach MARGARITA RECIPE Like A Pro

Cocktails

Anejo Highball

1 ½ oz. Rum

1/2 oz. Curacao

1/2 oz. Lemon Juice

2 dashes Angostura Bitters

4-5 oz. Ginger Beer

Stir all ingredients except the ginger beer on a shaker half-filled with ice. Strain into a highball glass filled with ice. Add the ginger beer (We prefer Reed's Brew extra) and shake.

Anno 1960

2 oz. Vodka

1 oz. Campari

1 oz. Dry vermouth

Shake all ingredients in a shaker half full with crushed ice. Strain in a cold glass of cocktail.

This is a little known classic cocktail, a cousin of the venerable Negroni. It is a soft drink, light, suitable for those for whom the Negroni is too powerful. We still prefer the Negroni, but the Anno 1960 is a nice change. When made with gin this drink is called "1960" of Graham.

Bahama Mama

2 oz. Malibu coconut rum

1 oz. Melon liqueur

2 oz. Orange Juice

2 oz. Cranberry juice

Shake all ingredients in a medium shaker filled with ice. Collins strain in a glass full of ice.

Black Feather

Brandy 2 oz.

1 oz. of dry vermouth

1/2 oz. Cointreau

Dash of Angostura bitters

Stir, do not shake, mix all the ingredients in a glass half filled with ice. Strain into a cocktail glass. Garnish with a touch of lemon

Brandy Alexander

¾ oz. Brandy

¾ oz. Cocoa cream

1/2 oz. Fresh Cream

Shake all ingredients with ice cracked; strain in a cold glass of cocktail. Variations: Use dark rum instead of brandy, or use a vanilla ice cream instead of fresh cream.

Cocktail of champagne

6 oz. Champagne

1 lump of sugar

Angostura bitters

Soak lump of sugar with Angostura bitters and place in the bottom of a flute of champagne. Fill with champagne. Garnish with a twist.

Created in 2000 by Robert Hess, the black feather is a cocktail bar for your house. Robert says, "this cocktail represents a little bit of balance with different ingredients, that just makes it that much more exciting. With their first few times to do this, be sure to measure the ingredients carefully. When in doubt, add a little more of brandy." Take a look at his website for more cocktail recipes.

Cosmopolitan

2 oz. Vodka

1 oz. Cointreau

¾ oz. Lemon Juice

Cranberry juice splash

Shake the ingredients with cracked ice and strain in a cold cocktail glass. Garnish with a lemon.

Also known as the "invisibility" martini, this drink originated in Provincetown, Massachusetts. For a similar but more sophisticated taste treat Evan or jasmine. 

Original Daquiri

2 oz. Light Rum

1 oz. Lemon Juice

1 tsp. Superfine sugar

Shake the ingredients with ice cracked; strain in a cold glass of cocktail. Garnish with a slice of lemon. Never, never use Rose's lime juice in this drink. The JFK's preferred before dinner.

Peach Daquiri

6 oz. of dark rum

6 oz. Limeade concentrate

2 fresh ripe peaches

Cut the peaches into quarters, leaving the skin. Put in a blender with limeade concentrate and rum. Mix until well blended, add ice and blend until smooth. It is possible that you want to the tartness soft with a little water and/or superfine sugar.

Dark 'n' Stormy

2 oz. Black Seal Goslings Bermuda Rum

Ginger beer (Reed's Extra Brew is one of our favorites)

Pour Goslings on ice in a glass Collins and fill with ginger beer. The official website of the goslings requests a wedge of lemon, but we prefer lime.

Delilah

2 oz. Gin

¾ oz. Cointreau

¾ oz. Fresh lemon juice

Fill mixing glass with ice. Add all ingredients and shake it well - until a frost on the outside of the shaker. Strain in a cold glass of cocktail. This drink is smooth like liquid silver.

The Espresso Martini

1 shot espresso

¾ oz. Kahlua

¾ oz. vodka

"Frost" a cocktail to the edge of the window. (Rub the rim of the glass with lemon juice and then covered with superfine sugar.) stir the ingredients into a shaker half-filled with ice cracked. A voltage at the edge grinding of glass.

This drink is sure to keep you awake while attending your next Broadway play. At least during the first act. We have seen this cocktail mixed with a small amount of cream of cocoa; however, we prefer the original recipe.

The Evan

2 oz. Citrus Fruits Skyy Vodka (or similar).

1/2 oz. Cointreau

1/2 oz. Fresh lemon juice

Cranberry juice splash

Shake the ingredients with ice cracked; strain in a cold glass of cocktail. Garnish with a slice of lemon.

Designed by and for Evan Shively, a former chef of Enrico's in San Francisco, this cocktail is an elegant update of the usual (and tired?) Cosmopolitan. Remember, when it comes to cocktails, less is more. I believe that Grace Kelly, not Madonna.

The fourth

2 oz. Gin

¾ oz. Cointreau

1 oz. The freshly squeezed lemon juice

Fill a mixing glass with ice cracked. Add all ingredients and shake until frost forms on the outside of the shaker. Strain in a cold glass of cocktail and decorate with a spiral of lemon.

This refreshing drink was prepared the 4 July 2002 by Graham Ullrich and Michelle Tamburello in Moab, Utah. Matt Olding contributed the name. The fourth is best enjoyed while listening to a retro-"I Dream of Jeannie" music as Ursula 1000's "Kinda Kinky" or propellerheads.

French 75

1 ½ oz. Cognac

1/2 oz. Sugar syrup (simple).

Lemon juice ½

Brut Champagne

Stuffing Mix of glass with cracked ice. Add the brandy, lemon juice, and simple syrup. Shake vigorously. Pour into a glass highball. Top with Cava Brut. Garnish with a touch of lemon. (For those on a budget, cheap substitutes for the brandy cognac).

French 75 #2

5 oz. Champagne

1/4 oz. Gin

1/4 oz. Cointreau

1/4 oz. Fresh lemon juice

Stuffing Mix of glass with cracked ice. Add gin, Cointreau and lemon juice. Shake vigorously. In a strain of champagne and top with champagne. Garnish with a touch of lemon.

75 French for six people

6 tbl. Gin

¼ cup of Cointreau or Triple Sec)

1 ¼ tsp. Fresh lemon juice

6 thin strips lemon rind (just the yellow part, without skins)

1750 ml. A bottle of Champagne 

Mix first three ingredients in a measuring cup. Divide evenly between six glasses of champagne. Add a strip of lemon to each one. Fill with champagne.

This cocktail of champagne intoxicant was named after a French 75 mm gun used in World War I. Many bartenders Americans claimed to have invented the drink. A recipe, from 1919, called absinthe, Calvados and gin, but there is no champagne. Supposedly the champagne version was presented in Harry's New York Bar in Paris in 1925. Or the cocktail could have originated with the American soldiers in Paris, who added that the Geneva and the liquor until champagne to upload your potentcy.

Choke Hill

2 oz. Gin

1 oz. Apricot Brandy

1 oz. Freshly squeezed lemon juice (mixed with equal part club soda)

Splash Grenadine

Combine ingredients, adding the last of Granada to taste. Shake with ice and pour over ice on one of the rocks glass. Be careful with the fireworks.

Hot Toddy

2 oz. Bourbon Whiskey

2 oz. Hot water

1 tsp. Honey

Pour the whisky and hot water in a cup. Add the honey, dissolve completely. Good for what ails them.

Jack Rose

2 ½ oz. Applejack Brandy

¾ oz. Freshly squeezed lemon juice

1/2 oz. Grenadine

Shake with ice and strain into a cocktail glass.  

This drink is a proven aphrodisiac. Nancy Boles favorite cocktail.

Jasmine

1 ½ oz. Gin

1/4 oz. Cointreau

1/4 oz. Campari

¾ oz. Freshly squeezed lemon juice

Shake with ice and strain into a cocktail glass. Garnish with a touch of lemon.

Created by Paul "The Alchemist" Harrington, Jasmine has both the tone and the fresh flavor of pink grapefruit. A great appetizer.

Just Peachy

1 ½ oz. Maker's Mark Bourbon

3 oz. Orange Juice

1 ½ oz. Ginger Ale

1/2 oz. Peach Schnapps

Fill a glass with ice, add all ingredients except the schnapps and stir well. The peach schnapps float at the top. This is a tasty, light and refreshing cocktail.

Kamikaze

2 oz. Absolut Citron

1 oz. Triple Sec

1/2 oz. Rose's lime juice

Fill mixing glass with ice. Add all ingredients and shake it well, until a way glitters on the outside of the shaker. Strain in a cold glass of cocktail.

Karrabapolitan

2 oz. Finland Cranberry Vodka

1/2 oz. Cointreau

1/2 oz. Lemon Juice

Stuffing Mix of glass with cracked ice. Add all ingredients and shake it well - until a frost on the outside of the shaker. Strain in a cold glass of cocktail and decorate with a spiral of lemon.

This special drink was sampled by moi in Carrabba's restaurant in Orlando (highly recommended). Despite the fact that it will not provide the official prescription we think this tastes perfect: clean, fresh, and tangy.

Kir Royale

5 oz. Champagne

1/2 oz. Framboise

Fill with champagne and add Framboise liquor. Garnish with a twist.

Lady Luck

2 oz. Gin

1 oz. Chambord

¾ oz. Freshly squeezed lemon juice

Stir with cracked ice and strain in a glass of cocktail or glass of wine. Garnish with a touch of lemon.

Another good aperitif, this cocktail was designed by the artist/designer Boulderite Stephen Smith under the watchful eye of staff. The Chambord, a raspberry liqueur, provides a singular joy of la vies to the proceedings. Earlier in the night, we tried the Delilah, Evan, and anejo Highball, so Stephen had a clear idea of its objective artistic. Naturally, all this was preceded by a classic Crested Butte Mountain bike - Snodgrass to the upper loop above Farris Creek/Strand Hill and Strand Bonus. To speak of inspiration! If you are wondering what to do with the Chambord her grandmother bequeathed in his will, this is the answer.

Maidens Prayer

¾ oz. Gin

¾ oz. Light Rum

¾ oz. Cointreau

¾ oz. Freshly squeezed lemon juice

Stir with cracked ice and strain in a glass of cocktail or glass of wine. Garnish with a touch of lemon or a flower to flower.

Risen from the ashes of the ban, the maiden's prayer is also known by the name "between the sheets". This cocktail can be a good digestive tract.

The Mai Tai

2 ½ oz. Dark Rum

3/4 ounces of fresh lemon juice.

1/2 oz. Curaçao

1 splash of grenadine or simple syrup

1 splash Orgeat

Fill a mixing glass with ice cracked. Add all ingredients and shake until frost forms on the outside of the shaker. In a strain chilled collins glass filled with ice. Beginning with ½ ounce dark rum. Garnish with an umbrella or a piece of paper and a flower of Cherry In Blossom.

 Perfect Manhattan

2 ½ oz. Bourbon

1/4 oz. Dry vermouth

< 1/4 oz. Sweet Vermouth

Fill a rocks glass with ice. Carefully measure the bourbon and vermouth. Use a little less sweet vermouth dry. Exact proportions are critical for this drink. Remove and enjoy.

 Margarita crown

6 oz. Limeade concentrate

6 oz. Tequila

6 oz.  Corona

Yes, we know it sounds strange, but this recipe makes it a good "frozen" of margarita. Trust us… we will never fail before? Use the 6 oz. of limeade frozen concentrate container for all measurements. Put all ingredients in a blender and full of ice, let it churn away. You will be happy with the taste of the simple invention.

Kirstin's Margarita

6 oz. Limeade concentrate

6 oz. Tequila

6 oz.  Corona

3 oz. Orange Juice

1-3 lemons

A wonderful variation on the crown of margarita. Again, use the 6 oz. frozen limeade concentrate measuring container. Squeeze as many Limeños as you wish. This drink is best shaken, tense, and poured over ice.

The original Margarita

2 oz. Tequila

1 oz. Cointreau

1 oz. The freshly squeezed lemon juice

Combine all ingredients in a medium shaker filled with ice. Shake vigorously. Pour the mixture into a glass of cocktail. Margarita Sames (the creator) drink tequila preferred target, but we prefer a good anejo. This is the original recipe of 1948. What a classic!

3-2-1 Margarita

3 oz. Limeade (1 : 1.5 mix)

2 oz. Tequila

1 oz. Triple Sec

Cradle of fresh lemon juice

Rub the gajo de Lima on the edge of a glass of margarita. Dip the rim in Margarita Salt, Shake the excess. Limeade mixture using a can of concentrate with 1½ cans of cold water. Combine all ingredients in a medium shaker filled with ice. Shake vigorously. Pour the mixture into the prepared margarita glass and tighten in the gajo de lima. This recipe is very easy in bulk before time for the parties.

Martini

3 oz. Gin

1/4 oz. Dry vermouth

Combine gin and vermouth in a mixture of metal cup half-filled with ice. Shake vigorously. Strain the elixir in a cold glass of cocktail. Garnish with a touch of lemon or green olives stuffed. A black olive makes a Buckeye, an onion makes a Gibson. The "silver bullet" is a true classic!

Mexicana

2 oz. Tequila

1 oz. Pineapple juice

1/2 oz. Fresh lemon juice

1 teaspoon of grenadine.

Fill mixing glass with ice. Add all ingredients and shake it well - until a frost on the outside of the shaker. "Frost" on the edge of a cocktail glass with superfine sugar, filter in a cold cocktail glass.

Mojito

2-3 oz. Light Rum

½ lemon, cut into quarters

10-15 mint leaves

1 teaspoon full. Superfine sugar

The club soda

Cloud the lemon juice, sugar, and mint at the bottom of a pint glass with a little water. Add white rum and fill with ice up to the edge. Cover the beaker with your metal shaker and shake shake-shake away. Pour the mixture on the shaker of metal in the pint glass with equal parts of club soda. Serve with a straw to prevent a mouthful of mint crushed.

This drink is best done with fresh mint. When you have finished making your first batch immediately start the mixture of the second batch. Believe us, you will need! You will be able to rest after the second batch, but not too comfortable.

Mountaineer

2 oz. of citrus Skyy Vodka (or Absolut Citron)

1/2 oz. Tuaca

½ ounces of freshly squeezed lemon juice,

"Frost" a cocktail to the edge of the window. (Rub the rim of the glass with lemon juice and then covered with superfine sugar.) stir the ingredients into a shaker half-filled with ice cracked. A voltage at the edge grinding of glass.

You can order a mountaineer in Le Bosquet in Crested Butte, CO. they know that a high-quality appetizer sets the environment for a culinary experience.

Negroni

1 oz. Gin

1 oz. Campari

1 oz. Sweet Vermouth

½ fresh orange slice

Stir with cracked ice and strain into a cocktail glass. Squeeze the ½ slice of orange in the drink, shake a little, and then place it on the glass.

The Negroni is reputed to have originated in 1800, when it was named Camparinete. During the 1990s 1950, the drink was renamed in honor of the italian count Negroni. The drink is complex, and your recipients deserve a warning about the initial followed by sweet taste the bitter bite. This is another wonderful appetizer and worthy of considerable time contemplating the world situation while sipping slowly. Unlike some beverages, the orange wheel decorate is critical to the perfection of this cocktail; also, we prefer Boissiere sweet vermouth over other brands.

Nickeloshka

2 oz. Metaxa Brandy

½ lemon slice

Superfine sugar

Ground coffee.

A slice of fresh lemon and cut the slice in half to produce two happy smiles of lemon. Put the lemon slice on a coaster, and establish a good line of superfine sugar longitudinally on the lemon. Set another good line of coffee grinding medium. Fill a small shot glass with 7-star Metaxa Greek (brandy). Now pick up the slice of lemon, put it in your mouth, biting the good part and cut the bark. Chewing until the lemon juice, sugar and coffee, but do not swallow. Now toss in the small photo of Metaxa and mix everything. Eventually eat the entire mixture and shout of joy!

This drink originated in the wooden nickel in Crested Butte, Colorado. Rex is a master Nickeloshka maker - can make these all night. Be sure to use Metaxa 7 stars like five star hotel is simply awful. Normally we forget shots but this is a big exception - the mixture of lemon juice, sugar and Metaxa is stimulating.

The Nutcracker.

2 oz. Vodka

1 oz. Kahlua

1 ½ ounces of yolk.

In a rock s glass half filled with ice, add the vodka, Kahlua, and the yolk. Supermarket eggnog is marginal; high-octane homemade eggnog is preferable. Shake well and serve.

Invented years ago by A. Hunter Dale and re-discovered in 2004 by Mathew Barlow during Christmas in Salt Lake City. We like to think that the friend would be approved.

Outdated

½ slice orange

1 lump of sugar

Several scripts Angostura bitters

The club soda

Bourbon, Scotch or Blended Whiskey.

Place the (thick) ½ slice of orange in a "rocks" of glass. Put the sugar cube at the top and splash around with a dash or two of bitters. Add club soda to the top of the slice of orange. Mess well. Fill with ice and your choice of bourbon (Graham and Sue), scotch (Big Bob and Mike), or blended whiskey (Jean). Stir well. This is a classic drink in cold weather.

 Perfect Manhattan

2 ½ oz. Bourbon

1/4 oz. Dry vermouth

< 1/4 oz. Sweet Vermouth

Fill rocks glass with ice. Carefully measure the bourbon and vermouth. Use a little less sweet vermouth dry. Exact proportions are critical for this drink. Remove and enjoy.

Pisco Sour

2 oz. Pisco

1 oz. Fresh lemon juice

1/2 oz. Simple syrup

1 dash of Angostura Bitters

1 tablespoon of egg

Shake all ingredients with ice cracked. Strain in a cold glass of cocktail. Serve with a touch of lemon or a sprig of mint. Peruvian Pisco is a Chilean (or, depending on who you believe), a grape marc distillate produced from the remains of a wine crush. In Italy, this spirit is known as grappa, in France, such as Marc.

Planters Punch

2 oz. Myer's rum

3 oz. Orange Juice

½ lemon or lime juice (about 1 ounces).

1 teaspoon of sugar superfino

Dash grenadine

Shake all ingredients in a large shaker with ice. Strain into a Collins. Garnish with an orange.

Ramos Gin Fizz (three)

6 oz. Gin

1 ½ oz. Triple Sec

6 oz. Half and Half

1 ½ ounces fresh lemon juice squoze

3 oz. Orange Juice

3 egg whites

5-6 drops of orange flower water (if available).

Mix all the ingredients with 6-9 ice cubes. The final texture should be smooth and creamy. Evenly distribute in three glasses and festive add a light sprinkle of nutmeg. Orange flower water is not essential, but if you have in hand the drink is perfect.

This recipe comes to us from Kirstin Peterson, Kimberly Schappert, and David Lyle (all of Moab, UT) participating in the Ramos Gin Fizz every year during his Passover Town-Bike Rumble.

Rob Roy

2 oz. Blended Scotch

1/2 oz. Sweet Vermouth

1 dash of Angostura Bitters (optional)

Mix all ingredients with ice cracked; strain in a cold glass of cocktail. Garnish with a touch of lemon.

Sidecar

2 oz. Cognac

1 oz. Cointreau

1 oz. Fresh lemon juice

Shake the cognac, cointreau and lemon juice with ice cracked. Strain in a cold glass of cocktail. Serve with a twist.

Stinger

2 oz. Metaxa Brandy

1/2 oz. White crème de menthe

Fill mixing glass with ice. Add all ingredients and shake it well - until a frost on the outside of the shaker. Strain in a cold glass of cocktail. You can also be mixed with Applejack brandy. This is a splendid digesti after dinner.

Tom Collins, and his brothers

2 oz. Gin

1 oz. Fresh lemon juice

1 teaspoon of sugar superfino

Soda Water

Shake the ingredients with ice cracked; Collins strain in a glass full of ice. Top with soda and decorate with a cherry and orange of the wheel. John Collins is made with Holland gin, Jack Collins with Applejack brandy.

A tropical paradise.

2 oz. Light Rum

2 oz. Dark Rum

2 oz. Ron Myers

2 oz. Coconut Rum

2 oz. 151 RON

18 oz. Pineapple juice

6 oz. Orange Juice

Splash Grenadine

Rose's splash of lemon juice

Juice of 1 lemon

Put all ingredients in a large jug. Stir well. Tall, Pour into glasses filled with ice. Art & Barbara Wilson of Vail call this the best drink i ever had, and in the tropical genre we agree! Makes enough for three drinks.

Violet flag

2 oz. Vodka

1 oz. Cranberry juice

1/4 oz. Campari

1/4 oz. Blue Curacao

1/4 oz. fresh lemon juice squozen

Combine all ingredients in a shaker half full with crushed ice. Shake well and strain in a cold cocktail glass. The recipe works well in multiples of four.

The violet flag honors Rita Harrington, on the occasion of his 75 birthday. The task of creating a drink  mixers, violet color experiment for days before achieving this enchanting beauty purple. It is not too sweet, not too acidic, not too strong, the flag Violet is a great appetizer. Happy Birthday, Rita!

Whisky Sour

3 oz. Whiskey.

1 tablespoon of sugar (simple syrup).

Lemon Juice 1

Bit fresh orange juice

Combine the whiskey, simple syrup, and lemon juice in a mixing glass with ice. Shake well. Pour into a highball glass with ice. Squeeze a slice of orange in the drink and stir. Throw in that orange slices. The key to this drink is the bit of freshly squeezed orange juice added at the end - balances the drink very well.

Punch of truth serum

1° Whiskey (0.75 liters)

1 liter of club soda

12 oz. Lemonade concentrate

12 oz. Orange juice concentrate

Splash Grenadine

The sliced oranges

Maraschino Cherries

Mix the orange juice concentrate with three containers of water. Add the lemonade concentrate and stir well. Add the remaining ingredients, whiskey in last place. Garnish with orange slices and cherries, with a large block of ice in the middle. Serve immediately. This driller is true to its name.

Pat's eggnog

12 eggs

1 qt. Whipped Cream

1 qt. The milk

1 liter of Bourbon

1 cup of light rum

1 ½ cup of sugar

¼ tsp. Sal

Separate the egg whites from the yolks. Whisk the egg whites until very stiff. Then defeated ½ cup of sugar with whites. In a second bowl, beat the whipping cream until stiff. [You can relax now, I ended up hitting things.] In a large bowl combine dried egg mix and stir until well blended. Add the stiffly beaten cream, milk and bourbon. Beat it well (pardon, forgiveness, were not quite done beating - I hope it will still have some damage to work!) Finally, add the rum. Pour the mixture into a gallon jug, putting the extra quart in a quart jar. Store in a cool place, preferably for a period of one week prior to the tasting. Shake or stir before serving. Bucket of Punch Bowl in small cups and sprinkle with nutmeg.

Pat Dawson (the Crested Butte proponent of this concoction) generally allows this age for four days in a pantry cool before serving. This recipe has been served in Crested Butte since the 1960s, most memorably behind the counter in the Coal Creek sport during the holidays. What a classic!

Glog

3 cinnamon sticks

20 Cloves (assembly)

1 cup of water

1 cup raisins

1 cup of almonds (chopped)

¼ cup sugar

 64 oz. Burgundy

750 ml. Puerto

1 cup of light rum

1 cup Akvavit Danish (a brandy)

1 orange in thin slices

In a small saucepan over high heat, combine the cinnamon, cloves and water. Cover and bring to a boil. Reduce heat to low and simmer for 30 minutes. Then the strain seasoned water in a container and discard spices. In a large saucepan, combine spiced with water all ingredients except orange slices. Cook over medium heat until hot. Do not boil! Serve hot.

Simple syrup

1 cup of superfine sugar (Bakers)

½ cup water

Boil water in a small saucepan. Add the sugar and stir until dissolved. Remove from heat and let cool.

Lemon Delilah Evan French 75 Choke Hill Jack Rose Jasmine Lady Luck The inaugural prayer Mexicana Mountaineer Pisco Sour Planters Punch Sidecar Tom Collins Whisky Sour

Cal Anejo Highball Cosmopolitan Daquiri Fourth Karrabapolitan Margarita Violet flag

No fruit Anno 1960 The Espresso Martini Manhattan Martini Negroni Old-Fashioned Rob Roy Stinger White Russian

Spicy Sauce

2-6 jalapeños

1 clove of garlic

1/4 Bunch of cilantro

1 medium onion (We prefer yellow onions)

1 28 oz. of tomatoes can

½ teaspoon of sugar.

1/2 teaspoon pepper.

1 teaspoon of salt.

Combine the jalapenos and garlic in a food processor or blender and mix finely. Peel and chop the onion into quarters and add to processor, along with all other ingredients. Flash mixture until well blended, but try to keep the mixture something rustic. The flavor of the sauce resulting from the heat, and add more finely chopped jalapenos if you want.

This simple Mexican favorite evokes sunny beaches, cold beer and fresh-lime margaritas. Well paired with a breakfast burrito or Huevos Rancheros or as an accompaniment to nachos or fish tacos. [Original Recipe of Nancy Boles].

Jenny's Texas Ranch Dip

8 ounces of sour cream.

8 ounces of cream cheese.

1 bunch of chopped fresh cilantro

1 pkg. Hidden Valley Ranch Dip "rancho"

The fresh jalapeño peppers 4 oz.

Combine all ingredients in a blender or food processor. Process until the mixture is smooth. Chill.

Discovered in the "coffee",. You may want to replace an organic farm combined for DPI Hidden Valley. This recipe is sinfully good.

Double Chocolate oatmeal cookies

1 cup (2 sticks) butter (or margarine)

1 ½ cup of sugar (alt: - 3 Tbl).

1 egg whites

¼ cup water (Alt + 1: Tbl).

1 teaspoon of vanilla.

1 ¼ cup of unbleached flour (alt + ¼ cup)

1/3 of a cup of cocoa

½ teaspoon of baking soda (alt: - ¼ tsp.)

½ teaspoon of salt.

3 cups of Quaker Oats (quick-cooking)

6 oz. Pkg. chocolate chips (semi-sweet)

Soften the butter in the microwave. Mix with sugar, egg, water and vanilla. Mix remaining ingredients. Cool the dough in the refrigerator for 30 minutes. Preheat oven to 350 degrees (375 in altitude). Unclip the dough by rounded teaspoonfuls approximately 2 inches apart in an ungreased cookie sheet. Bake until almost no indentation remains when touched, about 10-12 minutes. Immediately remove from the pan. Makes about 5 1/2 dozen cookies.

Note we have included the correction factors beside some ingredients above. The high altitude of directions work well at headquarters, 8500 feet above sea level. Mix the ingredients is quite simple with a nice KitchenAid mixer with a dough hook, but (S)-men may use a wooden spoon. Bake in large frying pans in the thick cookie of the rack of blast furnace.