Campfire Cocktails

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Elaine Johnson shows Bethany Crouch how to make primo margaritas from her book, “The Great Outdoors Cookbook.”  Below is a reciipe for the “classic margarita.”

Margarita 1,2,3
Serves 4 or 5
From “The Great Outdoors Cookbook”

We call this classic margarita ‘1, 2, 3’ because it`s three ingredients in equal parts and because it goes together in a snap.  It`s especially good with the Yucatecan Pork on page 61.  You`ll need some clean ice cubes from your cooler.

½ cup each lime juice, Cointreau or other orange-flavored liqueur, and tequila
(preferably silver)
Lime wedges
Coarse salt (optional)

Combine lime juice, Cointreau, and tequila in a pitcher or small bowl.  Rub edge of each glass with a lime wedge, then dip in salt if you like.  Fill glasses with ice cubes and pour lime mixture on top.  Garnish each glass with a lime wedge.

Per serving: 131 cal., 0% (0 cal.) From fat; 0.1 g protein; 9.2 g carbo (0.1 g fiber); 0.7 mg sodium; 0mg chol.

Easy Vanilla Ice Cream
Makes 1 qt. * 1 Hour, Plus 2 Hours to Firm
From “The Great Outdoors Cookbook”

From Sunset Magazine, this extra-easy vanilla ice cream requires no custard base but still has a nice rich flavor and texture. It’s excellent all on its own, topped with seasonal fruit, or with a swirl of your favorite toppings.

3/4 cup sugar
3 cups half-and-half
2 tsp. vanilla extract

1. Combine sugar, half-and-half, and vanilla in a medium bowl.
2. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a container and put in freezer until firm enough to scoop, about 2 hours.
Make ahead: Up to 1 week, frozen airtight.

PER 1/2-CUP SERVING 193 Cal., 47% (90 Cal.) from fat; 2.7 g protein; 10 g fat (6.4 g sat.); 23 g carbo (0 g fiber); 37 mg sodium; 33 mg chol.

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