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Kids' Sangria

4 cups cranberry/raspberry juice
3 oranges
2 limes
Pour the fruit juice into a large pitcher. Slice the oranges and limes thinly, remove any seeds, and add the slices to the pitcher. Serve over ice.
Serves 4.

Fresh Tomato Salsa

1-1/2 pounds (4 medium) ripe tomatoes
½ cup chopped green bell pepper
¼ cup chopped red onion
¼ cup lightly packed fresh cilantro leaves, chopped
1 small clove garlic, finely chopped
1 large lime
2 tablespoons olive oil
Cayenne pepper (optional)

1. Place tomato on the cutting board. With the tip of the small knife, cut out the stem end. Cut the tomato in half across the middle. Holding each tomato half over a small bowl, squeeze gently. Using your fingers, scoop out the seeds into the bowl. Then chop both halves. Scoop up the all the juices on the cutting board with the diced tomatoes and put them into the medium mixing bowl. Repeat with the remaining tomatoes. Discard the seeds.
2. Add the bell pepper, red onion, cilantro and garlic. Stir with the wooden spoon. Using the sharp knife, cut the lime in half across the middle. Squeeze the lime halves over a small bowl. Measure 3 teaspoons lime juice and add to the tomato mixture. Add the olive oil, ¼ teaspoon salt, a pinch of black pepper, and a pinch of cayenne pepper, if you want the salsa to be spicier. Stir gently. Taste and add more salt and black pepper if needed.
3. Serve immediately with tortilla chips or for better flavor, cover with plastic wrap and refrigerate for a few hours or for as long as 2 days.

Makes about 3 cups salsa

Basic Tacos

1 lb. Ground beef or turkey
1 medium onion chopped
2 gloves garlic, minced or pressed
1-1/2 tsp. chili powder
½ tsp. dry oregano
½ tsp. paprika
¼ tsp. ground cumin
¼ tsp. pepper
½ mild chile sauce or canned tomato sauce
2 tsp. Worcestershire

1. Crumble 1 pound lean ground beef or turkey into a frying pan over medium heat. Add onion, chopped and 2 cloves of garlic, minced or pressed. Cook, stirring often until meat is browned and vegetables are soft (about 10 mins.) Pour off fat.
2. Stir in chili powder, dry oregano leaves, paprika, ground cumin and pepper, mild chile sauce or canned tomato sauce, and Worcestershire. Simmer until thickened.

Garnishes: tomatoes diced, shredded cheddar cheese, shredded lettuce, sour cream and salsa.

Mexican Wedding Cookies

1-1/2 cups (3/4 lb.) butter or margarine at room temperature
¾ lb. powdered sugar
1 egg yolk
1 tsp. vanilla
½ cup finely chopped almonds
3-1/4 c. all purpose flour

Beat butter until light and fluffy; then beat in 2 tbs. of the sugar, egg yolk, vanilla, and almonds. Gradually add flour, beating to blend thoroughly. Pinch off pieces of dough the size of large walnuts and roll between your palms into round balls. Place 1-1/2 inches apart on ungreased baking sheets; flatten each ball slightly.

Bake in a 275 degree oven until very lightly browned (about 45 minutes). Let cool on baking sheets until lukewarm.

Sift the remaining powdered sugar onto a large sheet of wax paper. Roll each cookie gently in sugar. With your fingers, pack more sugar over all cookies to a depth of about 1/8 inch. Place cookies on wire racks over wax paper and dust generously with more powdered sugar; let cool completely. If made ahead, store in airtight containers, layered between sheets of wax paper, for up to 3 days. Makes 3 dozen cookies.