Turn tequila into a tasty summertime %

THIS IS my week to be smug. My files are cleared out and
refiled. (I can’t find a thing but that’s not the point.) My
oldest daughter came over and we made curtains for one
of the spare bedrooms and they turned out great. Soon,
Pll be able to take in roomers to pay for the decorating
projects I’ve got going around here.

Our driveway is being re-paved
and widened this week although |
may miss the pretty yellow
dandelions peeping through the
old asphalt. Progress requires sac-
rifice.

ve decided on the new color
scheme for the exicrior of the
house. That’s not entirely true —
I decided on the colors about two
years ago but Brian finally agreed.
Progress takes time.

I told him about some of the
other projects § have in mind such
as new lino for the utility room,
carpet for the den, some more
re-upholstery and a wee bit of
furniture refinishing. The glassy
stare indicated that it might take a
while. Progress often meets
obstacles.

IT guess I’d better move right
along to new recipes as I'm spend-
ing money faster than I’m making
it.

This recipe is one I'l] ask you to
take on blind faith. It’s an odd
combination but it has the com-
plete approval cf my family, even
the picky eaters.

Margarita Pie
1 - 200 gm. package salted pretzels
(1% cups crumbs)
¥2 cup margarine, melted
¥2 cup sugar
1 tin Eagle Brand sweetened con-
densed milk
juice of one lime
2 tablespoons tequila
2 tablespoons Triple Sec or other
citrus liqueur
green food coloring
506 mL carton whipping cream,
whipped

Barbara
NMecCreadie

BUDGET BEATERS

Grind (blender or processor) or
crush pretzels fine. Combine with
margarine and sugar. Press into
bottom and sides of a deep, 9°
pie shell and cool quickly in the
freezer.

Beat milk, lime juice, tequila
and Triple Sec. Add food coloring
a drop at a time untif mixture is a
pretty light green shade — it takes
about six drops but don’t overdo
it. Fold mixture gently but
thoroughly into whipped cream.
Turn into pie shell and freeze
about 8 hours. This is slow to
freeze right through!

The crust tastes like it’s made
from chopped nuts but we know
betier. The pie is extremely rich —
you can get at least 12 servings
from one pie. It’s a perfect choice

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for the night you prepare Mexican
food for a crowd and can be
made ahead — well wrapped, it
will keep six weeks in the freezer.

A few weeks ago, [ experiment-
ed with a seafood linguini com-
bination and it was a real success.
My friend, Marlene, requested a
similar one only, *‘my family likes
tomato sauces better than cream-
style.”*

This one is entirely my own
creation and it’s excellent (I never
claimed to be modest!)
Creamy-Tomato Seafood Linguini
Sesfood:

1 1b. raw prawns, shelled and de-
veined

1 Ib. raw scallops

¥% Ib. cooked shrimpmcat

44 cup dry white wine

Sauce:

3 smali peppers (red, yellow and
green) fineiy chopped

1 medium onion, finely chopped
2 large tomatoes, finely diced

% Ib. fresh mushrooms, sliced

3 (or more) garlic cloves, crushed
VY cup butter

1 tin tomate soup, undiluted

¥ cup coffee cream

wine from seafood

salt and cracked pepper to taste
VY cup sherry

Pasta:

Lib, fresh linguini

Garnishes:

chopped parsley

grated Parmesan cheese
more cracked pepper

This is very easy, quick to
prepare and serves six. generously,
If you have a huge, deep frying
pan that can be used to serve, it’s
perfect. Otherwise, you'll need
one monster bow! or two fairly
large ones.

Cook raw seafood, in batches,
in wine — just until the prawns
turn pink and ithe scallops opaque
(about three minutes — be sure to
watch them!). Set aside — chill in
the refrigerator if you’re making
this ahead. Reserve wine.

Cook the vegetables gently in
the butter until fimp but not
brown. Add soup, cream and
reserved wine and simmer to blend
flavors. You can stop here and
refrigerate the sauce until later.
Hold the salt and pepper until you
reheat,

To serve, add sherry and
seafood to sauce and heat only till
it steams. Cook linguini — toss
into a big potful of boiling water
and time three minutes from the
time it returns to the boil. Drain.
Combine sauce and Jinguini. Top
with lots of pepper and parmesan.
I served this with homemade rolls,
green salad and Margarita Pie.
Marlene tested it on her family
and they all raved, so give it a try.
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