Drinks

Great Margaritas
Easy to blend as 1-2-3
- One part Mix
- Two parts tequila
- 2.5 parts water

Mix with a shot glass for one or two drinks or use our 11 oz bottle to make 60 oz of Margaritas Ð a whole partyÕs worth.


Margarita Sangria
(by the Pitcher)
Fill a two quart pitcher halfway with ice
Add one 11 oz bottle Sierra Sunsetª Margarita Mix. With the empty bottle measure out two 11 oz portions of red or white burgundy, 1/2 of Peach Brandy and one of orange juice. Mix and
Garnish with:
1 orange, sliced
1 lemon, sliced
1/2 apple, cored, peel on, diced
6 maraschino cherries
Stir to mix thoroughly
Serve in tall 12-14 oz glasses, with some of the fruit garnish.

Additional Drink Recipes...

Sierra Sunsetª Margarita Royaleª
1 part Sierra Sunsetª Margarita Mix
2 parts champagne

Chill champagne and Sierra Sunsetª. Mix the two together. Serve in champagne glasses.

To Mix by the glass:
For 1-6 oz. glass use 2 ounces of Mix and 4 ounces of champagne.

To Mix by the champagne bottle:
If using a whole bottle (750ml) of champagne, mix 1 1/2 cups of Sierra Sunsetª.
Mix with the champagne in a pitcher. Stir and serve in champagne glasses. (Makes about six 6 oz drinks)

Sierra Sunsetª Raspberry Margarita Royaleª
Add 1 part Chambord or other raspberry liqueur to three parts of the Margarita Royale mixture.


Sierra Sunsetª Wine Cooler
1 part Sierra Sunsetª Margarita Mix
1 part white wine
1 part seltzer or club soda
6 parts ice

To Mix by the glass:
Fill a tall 12-14 oz glass with ice
Add 2 ounces of Mix
Add 2 ounces of wine
Add seltzer or club soda to fill.
Stir and garnish with fruit slices such
as orange, lemon, lime, kiwi, or with
fresh strawberries

To Mix by the quart soda bottle:
In a 1 gallon container Ð
Add 2 bottles (22 oz) of Mix
Add 1 bottle (750 ml) of wine
Add 2 bottles (1 quart/liter) of seltzer or club soda.
Stir and serve in 12-14 oz tall glasses filled with ice.
Garnish with fruits such as orange, lemon or lime (sliced) or pineapple, fresh strawberries, maraschino cherries, etc.

Optional Flavors - add a little of your favorite liqueur or fruit syrup to make the Cooler into a Strawberry, Raspberry or Peach Cooler or any other fruit flavor you might choose.
Makes about 16 12-oz drinks.

Sierra Sunsetª Quencher (an alcohol-free drink)
1 part Sierra Sunsetª Margarita Mix
3 parts seltzer or club soda
8 parts ice

By the glass:
Fill a 12-14 oz tall glass with ice
Add 1-1/2 oz (1 jigger) of Sierra Sunsetª Mix
Fill with seltzer or club soda
Stir and serve garnished with orange, lemon and/or lime slices or fresh strawberries (for Strawberry Quencher)

By the seltzer or club soda bottle:
Fill a 2 quart pitcher with ice
Add one 11 oz bottle of Margarita Mix
Add 1 bottle of seltzer or club soda
Stir and serve garnished with orange, lemon and/or lime slices, fresh strawberries (for Strawberry Quencher), or fruit syrups of your choice

Snacks:

Spicy Pepitas
1 cup shelled Pepitas (pumpkin seeds)
1 tbsp Margarita Mix
1 tbsp water
1 tbsp (3 or 4 Pepper Spice Blend)
1 tsp salt

Mix all ingredients thoroughly in a nonreactive bowl. Spread evenly in one layer on a baking sheet and place in a 425¡ preheated oven. Toast 4-5 minutes until dry. If seeds start to pop they are done.

Foods, Sauces, Salsas and Cook's Suggestions...

Margarita Chicken
Serves 6

6 chicken cutlets (if any are too big cut in half)
1 tsp olive oil
1 tbsp white vinegar
6 tbsp water
2 tbsp Margarita Mix
Optional - 1.5 oz of Tequila
1/2 tsp salt
Ground black pepper to taste
2 tbsp Ò3 Pepper Spice BlendÓ
(or use 4 Pepper or 5 Pepper blend for Hot
or Hottest according to your taste)
Combine all the ingredients in a nonreactive bowl and marinate the chicken cutlets for 30 minutes. (Do not over marinate as it will affect texture of chicken)
To Bake: Place on a wire rack in a shallow roasting pan and sprinkle small amount of spice blend on top. Bake for 20 minutes until done - allow more or less time depending on the thickness of the cutlet.
To Saute: Heat two tablespoons of corn or olive oil in a saute pan and add drained cutlets. Do not crowd in pan. Saute evenly on both sides. Sprinkle small amount of spice blend on top after turning. Do not use too high a flame as the pepper spice blend and Margarita mix contain sugars that can easily burn.

Serve with white rice and salad. Makes a great sandwich with guacamole, lettuce and tomato.


Margarita Shrimp
Serves 4

1 lb large shrimp (20-22 count) shelled and deveined.

1 tsp olive oil
1 tbsp rice vinegar
4 tbsp water
2 tbsp Margarita Mix
Optional - 1.5 oz of tequila
1/2 tsp salt
1/8 tsp white ground pepper
2 scallions, finely sliced
2 tbsp Ò3 Pepper Spice BlendÓ
(or use 4 Pepper or 5 Pepper blend for Hot
or Hottest according to your taste)

Combine all the ingredients in a nonreactive bowl and marinate the shrimp for 20 minutes. (Do not over marinate as it will affect texture of shrimp)

To Bake: Place in a shallow Pyrex roasting pan with two or three tablespoons of the marinade. Sprinkle small amount of spice blend on top. Bake at 375¡ for 12-15 minutes until done.

To Grill: Place 5 or 6 shrimp on skewers in a flat row and grill over medium flame for 3-5 minutes each side.

To Saute: Heat two tablespoons of olive oil in a saute pan and add drained shrimp. Saute evenly on both sides. Sprinkle small amount of spice blend on top after turning. Do not use too high a flame as the pepper spice blend and Margarita mix contain sugars that can easily burn.

Serve with white rice and salad. Great with fried plantains or black beans.


Fajita Mix
Serves 4

Marinade:
1 tsp oive oil
1/2 tbsp white vinegar
2 tbsp water
1 tbsp Margarita Mix
1/2 tsp salt
2 tbsp orange juice
2 tbsp Ò4 Pepper Spice BlendÓ or our "Caribbean Blend" (Add additional teaspoons for spicier food that is more to your taste)

Fajitas:
2 medium onions halved and sliced in
1/4Ó slices
1 large green pepper, cored, seeded and
sliced in 1/4 strips
4 chicken cutlets (2 whole boneless
breasts) sliced into 1/2Ó strips
(Note to substituted beef use flank steak
and slice into 1/4 strips)
2 tbsp corn oil for sauteing
(or more as needed)
Flour tortillas, warmed in the oven
(Wrap in foil to keep from drying out)
or heat singly in an oiled fry pan

Put meat in marinade, stir, and let stand in refrigerator for 20 to 40 minutes.

Heat heavy bottomed fry pan with oil. Sauteed onions and peppers over medium heat. Add salt and pepper to taste, stir frequently, about 5 minutes. When slightly golden but with some crispness remaining remove vegetables with a slotted spoon to a bowl.
Add tbsp oil if needed and then add chicken strips. Saute in 2 or 3 batches over medium heat. Add small amounts of marinade and cook with each batch to keep moist. Each batch should cook in 3-5 minutes based on the thickness of the strips.
When last batch is nearly done, return onions and peppers and cooked meat strips to pan to reheat for 2-3 minutes. Sprinkle with an additional teaspoon of spice blend while heating. Stir frequently.
Serve with warmed flour tortillas and
garnishes.

Garnishes:
Diced Red Onion
Sour Cream
Grated Colby Longhorn Cheese
Salsa


Taco Filling Mix
Serves 4

1 lb lean ground beef
1 tbsp corn oil
1 8 oz can of tomato sauce
4 tsps 4 Pepper Spice Blend
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 tsp Margarita Mix
1 tsp white vinegar
Water as needed

Add oil to frying pan over medium heat, saute ground beef, break up the chunks with a spoon. After about three minutes of cooking add our spice blend and saute, stirring, for two minutes more. Add the tomato sauce. Cook for five minutes. If mixture is dry add water a few tablespoons at a time to keep the sauce around the meat fluid. Cook for five minutes to blend flavors. Mix Margarita Mix, vinegar and two teaspoons of water together, blend and then add to taco filling. Stir well and cook for one or two minutes. (You can add more water to keep the sauce and the meat moist any time in the process).
Serve in warm taco shells with all the fixings.

Garnishes:
Shredded lettuce
Diced red onions & tomatoes
Sour cream
Grated colby longhorn cheese
Salsa


Quick Spicy Red or Pink Beans
Serves 4

1 medium onion, diced
1 cup loosely pack fresh parsley, chopped
2 bay leaves
2 tbsp spoons olive oil
2 15 oz cans red or pink beans, drained
and rinsed
1 1/2 tsp 4 Pepper Spice Blend
1 tsp Margarita Mix
1/2 to 1 cup water
(for richer sauce you can use chicken
broth)

In heavy bottomed sauce pan heat olive oil over medium heat. Saute onions for for one minute then add the bay leaves and spice blend and saute for two to three minutes (do not brown). Salt and pepper to taste. Add parsley and drained beans, stir and cook for one minute. Add water or broth to nearly cover the beans. Add Margarita Mix. Lower heat and cook with lid on for 20 minutes. Remove lid and cook down stirring occasionally to reduce liquid for two to three minutes to thicken sauce. Do not let dry out. It will scorch.

Serve as a side dish or as a meal with white rice and a salad.


Chile con Carne
Serves 6-8

2 tbsp olive oil or corn oil
1 1/2 lbs of lean beef, sliced (rump Or round roast)
2 medium onions, coarsely chopped
2 peppers, 1 green and 1 sweet red pepper
coarsely chopped
1 jalape–o pepper, with ribs and seeds removed, finely chopped
2 cloves of garlic, chopped fine
Two tbsp 4 Pepper Spice Mix
2 tbsp of Margarita Mix
2-4 bay leaves
1 14-15 oz can whole tomatoes with liquid
1 8 oz can of tomato sauce
salt to taste
Fresh ground pepper (about a 1/4 teaspoon)
1 cup of water (add more, 2 or 3 tablespoons at a time to keep the sauce from drying out.)

1 15 oz can of kidney, red or pink beans, drained and rinsed

Trim any fat from the roast, cut in half longways, place flat slice down and slice into 3/4Ó slabs, slice these into 1/4Ó slices. If these strips are too long cut into 3-4Ó pieces.

Preheat a heavy bottom pot with oil over moderate heat. Saute meat, sprinkle with salt and pepper. Add bay leaves and Pepper Spice Blend. Stir and cook uncovered for 5-7 minutes. Do not brown. When partly cooked add onions, green and red peppers and jalape–o pepper. Stir and saute mixture 5 minute. Add garlic; cook another 4 or 5 minutes. Do not brown. If cooking too fast lower heat.
Add margarita mix, water, tomatoes and tomato sauce. Stir and cook with the lid over medium low heat. Stir every 10 minutes. Do not let mixture dry out or burn. Add water to keep liquid consistency to sauce. Cook slowly for one hour with a lid on. Test meat for desired tenderness, should be nearly falling apart. Partly cover and cook another 30 minutes to reduce liquid to a juicy gravy consistency. Add beans to heat. Stir regularly and add water as needed. Remove from heat and let stand a few minutes before serving. Serve with rice and a green salad.

Garnishes:
Diced Red Onion
Sour Cream
Grated Colby Longhorn Cheese
or Grated Cheddar
Salsa or Hot Sauce


Red Salsa
5-6 oz tomato sauce
2 fresh tomatoes chopped
1-2 tbsp tomato paste
1 red onion diced fine
1 green pepper diced fine
3 scallions chopped fine
1 cup of fresh parsley chopped fine
1-2 Jalape–o peppers ribs and seeds removed
and chopped fine
2 tbsp olive oil
2 tbsp white vinegar
1 tbsp Margarita Mix
1 tbsp 4 Pepper Slice Blend
(for a hotter mix use 5 Pepper Spice Blend)
1/2 tsp salt
Ground black pepper
Water, if needed, added by the tbsp for the correct salsa consistency

Mix all the ingredients in a non-reactive container and let stand for one hour. Serve with your favorite chips or as a side garnish with other main course dishes.


Mango Salsa
1 fresh tomato chopped
1 to 2 mangos, peeled and chopped
( In season you may substitute peaches)
1/4 cup orange juice
1 red onion chopped fine
1/2 green pepper chopped fine
3 scallions chopped fine
1/2 cup of fresh parsley chopped fine
1-2 Jalape–o peppers ribs and seeds removed
and chopped fine
2 tbsp olive oil
2 tbsp white vinegar
2 tbsp Margarita Mix
1 tbsp 4 Pepper Slice Blend
(for a hotter mix use 5 Pepper Spice Blend)
1/2 tsp Salt
Ground black pepper

2-3 tbsp water, or more if needed, added by the tbsp for the correct salsa consistency

Mix all the ingredients in a non-reactive container and let stand for one hour. Serve with your favorite chips or as a side garnish with other main course dishes.

Caribbean Jerk-style Marinade
1 cup of Margarita made with 2 oz Sierra Sunset Margarita Mix and 6 oz water
2 tbsp 3 Pepper Spice Mix
3/4 tsp. salt
1/2 tsp ground black pepper
1 small onion sliced thin
3 scallions sliced
1-2 tbsp white vinegar
1 clove garlic
2 tbsp olive oil
1 tbsp finely chopped fresh ginger

Marinate up to 4 servings of chicken, pork or beef for 45 minutes to one hour. Refrigerate and stir occasionally while marinating. Remove from marinade and hold in refrigerator until ready to cook. Cook over low grill to keep marinade from burning.


Red Rice
1/3 cup chopped onion
1 1/2 tbsp olive oil
1 tbsp "4 Chile Pepper Spice Mix"
1 tbsp tomato paste
1 cup tomato juice or V8
1 cup tomato sauce
1/2 cup water
1 cup rice
1/4 tsp. salt

Add oil, onion, spice mix. cook for 2-3 minutes over medium heat. add rice and cook for two minutes. add liquids. Stir well, cover and bring to boil. Turn to lowest flame, cover and cook for 15 minutes. Remove from heat. Stir and let stand for 10 minutes before serving.


Red Beef Barbecue
3-4 lbs beef roast, chuck roast or flank steak (should be lean trim fat) sliced to 1" thick slabs

Rub Ingredients
2 tbsp "3 Chile Pepper Spice Mix"
1 tbsp dried basil
1 tbsp dried leaf thyme
1 tsp salt
1/2 tsp ground black pepper

Braising Ingredients
1 tbsp corn oil
2 onions coarsely chopped
2 tbsp tomato paste
water to nearly cover
2 tbsp white vinegar

Barbecue Sauce
1 cup catsup
2 tbsp molasses
1 tsp dry mustard
1 tsp ground arbol pepper
2 tbsp ground pasilla pepper
1/2 tsp ground black pepper
2 tbsp white vinegar
1 tbsp basil

In a large mixing bowl rub meat with rub spices and let stand fifteen minutes.
Heat oil in heavy bottom. Add meat and onion brown lightly all sides. Caution: if heat is too high rub spices will burn. Add braising ingredients.Cook medium heat until meat can be pulled apart. Let cool and pull apart by hand.

Mix barbecue sauce and let stand. Add to meat or serve as a sauce.


Scented Yellow Rice
1/3 cup fresh onion, chopped
1 tbsp olive oil
1/2 tsp pasilla pepper
1/2 tsp Achiote
1/2 tsp cinnamon
1/4 tsp tumeric
1 cup rice
1-3/4 cup chicken broth
1/2 cup water
Saute onion in oil until transparent. Add spices and saute for one more minute, add rice and stir to coat grains. Add liquid, cover and bring to boil. Turn down to lowest flame and cook covered for 15 minutes. remove from heat. Garnish with finely sliced scallions and parsley or slices of roasted red pepper.


Red Chicken Fingers (or Wings)

Boneless chicken breast
sliced into 1/2Ó x 1/2Ó with the grain of
the meat to create long strips
4-5 strips from each medium size
half breast
For 2 whole breasts (4 halves) or
10 chicken wings

2 tbsp olive oil
2 tbsp spice "4 Chile Pepper Spice Mix"
(Note use "5 Chile Pepper Spice Mix" for more heat!)
1/2 tsp garlic salt
1/4 tsp black pepper
1 tbsp Margarita Mix
1 tsp white vinegar

Marinate for 20-40 minutes. Then bake in tray with marinade at 325¡ for 20 minutes or until done. Baste or stir in baking tray with large spoon after 10 minutes.


Blue Cheese Dipping Sauce

1/2 cup sour cream
3 tbsp mayonnaise
1/4 cup crumbled blue cheese
black pepper to taste


Mexican Style Roast Turkey

May be made with a whole turkey or a turkey breast. Either meat must be fully thawed. Quantities of marinade are estimated here for about a 12 -15 portion.

3 tbsp oil, olive or corn
2 tbsp Margarita Mix
4 tbsp of water
1/4-1/2 cup of orange juice
4 tbsp Ò3 or 4 Pepper Spice BlendÓ
1 tsp Achiote
1 tbsp mexican oregano
2 tbsp white vinegar
1 teaspoon salt
1/2 tsp ground black pepper
2-3 carrots, peeled and halved
2-3 celery ribs
1 large onion, thickly sliced
1 apple
1 orange
1 yellow onion

Place marinade ingredients in a non-reactive bowl, blend thoroughly. Add orange juice slowly to make a loose liquid paste. Add turkey and rub all over and inside. Marinate in refrigerator for 1 to 3 hours. Turn in marinade every half hour.

Preheat oven to 325¡. Place layer of celery ribs, thick onion slices and halved carrots in bottom of roasting pan. Place turkey on top and put an apple, an orange and an onion Ð each halved Ð in the cavity. Add 1/2 cup of water to the pan.
Cover with aluminum foil to form a tent. Fold edges tightly under edge of roasting pan.
Roast at 15 minutes per pound. Remove foil cover for the last hour of planned cooking time. CAUTION: Steam under foil will burn. Remove foil first at corner facing away from you with tongs or a fork and allow steam to escape. Baste with marinade and allow to finish cooking. Test for doneness. May cook faster with foil cover. Let stand for 15 minutes before serving. Roasted vegetables may be served as a side dish.

Spicy Corn Chowder
makes about 6 cups

1 large onion diced
1 carrot diced
1 stalk celery diced
1 small potato small dice
1 red pepper small dice
2 tbsp "3 Chile Pepper Spice Mix"
1 tbsp Margarita Mix
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
3 cups water
1-1/2 cups canned, fresh or frozen corn (drain canned corn)

Saute onion, carrot & celery in oil for 5 minutes. Add potato, spice, diced red pepper, ground pepper, and saute for additional 2-3 minutes. Add water, broth & margarita mix. Cook over medium low heat for 20-30 minutes until carrots are done. Add corn and test and adjust seasoning. Warm over low heat for another 10 minutes to warm corn thoroughly. Garnish with crumbled bacon or diced ham and parsley.


Spicy Squash Soup
1 large Spanish onion diced
1 stalk celery diced
1 carrot diced
1-2 cloves garlic peel
1 sweet red pepper cored, seed and diced
1 green pepper cored, seed and diced
1 leek cleaned well
( white & light green part) chopped
2 tbsp olive oil
1 whole dried Ancho pepper
1 medium butternut squash,
peeled seed and cubed (about 2 cups)
Note : calabazza squash or sweet potato
may be substituted with minor flavor
variations
4 cups water
4 cups chicken broth
(omit broth and use 4 more cups of
water only for vegetarian version)
1/2 cup coarsely chopped parsley
1/2 tsp salt
1/2 tsp black pepper
2 tsp paprika
1 tspÓ 3 Pepper Spice MixÓ
2 tbsp Margarita mix

Saute vegetables in oil to sweat, do not brown, for about 10 minutes. Add liquid and all other ingredients. Cook over moderate low heat until vegetables are tender. Remove whole Ancho pepper carefully to avoid spilling seeds into soup. Soup will be mildly to moderately spicy at this point. If you like it hotter, stem and seed the pepper and return the remaining parts of the Ancho pepper to the soup. Puree the entire soup in a blender or food processor. Garnish with slices of avocado, finely sliced scallions, sour cream. To make this soup into a hearty meal add bite size pieces of leftover pork or chicken.

Desserts

Margarita Cheesecake
Makes 1 9" cheesecake --
about 10 servings

This recipe is compliments of Pam & Ron of the Rattlesnake Caf, Bennington, VT

Crust
1 cup crushed salted thin pretzel sticks (or enough to cover bottom & sides of a 9" springform pan)
1/4 cup sugar
1/2 cup melted butter or margarine
Press into pan and freeze.

Filling
3 8 oz packages cream cheese, softened
1 cup sugar
2 tbsp flour
1/8 tsp salt
4 eggs
1 tsp vanilla
1/4 to 2/3 cup Sierra Sunset Margarita Mix (to taste)
3/4 oz tequila
3/4 oz Grand Marnier

1. Place softened cream cheese in food mixer.
2. Stir together sugar, flour and salt and add to cheese.
3. Add eggs and beat just until blended.
4. Stir in vanilla, Margarita Mix, tequila and Grand Marnier.
5. Pour into crust.

Bake at 325¡F for about 1 hour (until center appears nearly set).
Cool briefly on wire rack. Cool in refrigerator for additional 30 minutes.
Remove sides of pan.
Cover and chill about 2 hours.
Garnish.


Margarita Pie

Makes 1 9" pie -- approx. 10 servings
Make at least 8 hours in advance

Crust
1/2 cup + 2 tbsp margarine
5 oz thin, salted pretzel sticks crushed fine (about 1-1/4 cups)
1/2 cup sugar

1. Grease a 9" pie plate.
2. Melt margarine.
3. Put pretzels (crushed) and sugar in food processor.
4. With food processor running, drip in melted margarine.
5. Press mixture from #4 into pie plate.
6. Set in freezer (set till firm) while preparing filling.

Filling
1 14 oz can sweetened condensed milk
1-1/2 tbsp Sierra Sunset Margarita Mix
1-1/2 tbsp tequila
1 tbsp + 1 tsp Triple Sec
1 drop green food color (optional)
2-1/2 cups whipping cream (or 12 oz Cool Whip or other whipped topping)

1. Mix condensed milk, margarita mix, liquors and food color in a small bowl.
2. In a large bowl whip 2-1/2 cups whipping cream to soft peaks.
3. Fold cream into liquid mix. Pour into crust.
Freeze pie uncovered for 6 hours. Cover tightly and freeze at least 2 more hours or until ready to serve. When ready to serve, if pie was made with whipped topping, serve immediately.

If made with whipped cream, allow to stand
for 15 minutes for easier slicing.
Garnish with pretzels.

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