| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Appetizer |
8 |
Servings |
INGREDIENTS
| 1 |
pt |
Cherry tomatoes |
| 1/2 |
c |
Tequila; or more |
| 1 |
sm |
Head leaf lettuce |
| 1 |
pk |
Dry Italian or blue cheese dressing mix or- |
| 1 |
tb |
Seasoned salt & pepper |
| 1 |
ts |
Pequin quebrado |
INSTRUCTIONS
Rinse tomatoes, then pierce each with wooden toothpick. Place in single
layer in a dish; pour in enough tequila to make a shallow layer. Let stand
at least 30 minutes at room temperature. To serve, cover a large platter
with lettuce leaves, watercress or grape leaves; center the platter with a
small glass of tequila, a small glass of wooden toothpicks and a small dish
containing salad dressing mix (or seasoned salt & pepper) mixed with
pequin. Arrange tomatoes atop greens. To eat, spear a tomato with a wooden
pick, dip in tequila, then dip lightly in salad dressing mixture. Makes
8-12 servings, depending on rest of the menu.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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