The fabulous pasta salad

• 2-3 cloves garlic
• 2 tbsp olive oil
• juice from 1 lemon
• 1 ripe avocado, diced
• diced red pepper
• pepper and salt
• corn from 2-3 ears
• 1 can kidney beans
• 1 lb. box pasta
• 2-4ish tbsp chopped fresh cilantro

Sangria

2 lg oranges, one sliced, one juiced
1 lg lemon, sliced
1/4 c sugar
1/4 cup Triple Sec
1 bottle (750 ml) bottle cheap red wine, medium bodied, fruity

• Add sliced organe, lemon, and sugar to large pitcher. Mash together, @ 1 minute.
• Then add triple sec, orange juice and wine.
• Refrigerate for at least 2 hours, up to 8 hours.
• Before serving, add some ice and stir.

Mussels

2 tablespoons (1/4 stick) butter
2 chopped shallots
2 tablespoons Madras curry powder
1 14-ounce can unsweetened coconut milk
1 1/2 cups dry white wine
3 tablespoons fresh lemon juice
2 small bay leaves
2 pounds black mussels, scrubbed, debearded
1/4 cup chopped fresh parsley

• Melt butter in heavy skillet over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute.
• Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes.
• Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes.
• Using tongs, remove mussels (discard any mussels that do not open).
• Boil sauce until slightly thickened, stirring occasionally, about 2 minutes.
• Season with salt and pepper; discard bay leaves.
• Spoon sauce over mussels. Sprinkle with parsley.

• Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes.
• Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors.
• Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
• Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.

Fresh Margaritas

• Combine zests, juices, sugar and salt. Mix and refrigerate 4-24 hours.
• Divide 1 c crushed ice b/w 4-6 glasses.
• Strain juice into pitcher. Add tequila, triple sec, and remaining ice.Strain into ice filled glasses and serve immediately.
• If in a rush, can omit zest and skip step 1.

Suzanne Crane's Ginger Cookies

1/4 c plus 2 T margarine, softened
2/3 c plus 3 T sugar, divided
1/4 c molasses
1 egg
2 c all purpose flour
2 t baking soda
1 t ground ginger
1 t ground cinnamon
1/2 t ground mace

• Cream margarine, gradually add 2/3 c sugar, beating at medium speed of an electric mixer until light and fluffy.
• Add molasses and egg, beat well.
  Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended.
• Divide dough in 1/2, wrap each portion in plastic wrap, and freeze for 30 minutes.
• Shape dough into 1" balls, roll in remaining 3 T of sugar
• Spray cookie sheet with cooking spray
• Bake at 350 for 12 minutes or until lightly browned.
• *note* I usually double or triple the recipe to reap a regular batch of cookies. Enjoy! :-)

Limey Gin and Tonics

(coming soon)