COURT CUISINE
Margarita Ice Pops
Celebrate Cinco de Mayo! We’ve done something a little different for this issue. In recognition of Cinco de Mayo, all of the items below are Mexicanthemed recipes. Additionally, the recipes were submitted by Net News and ALTA staff, and we’re featuring a photo from La Parilla Mexican Restaurant. With 19 locations in Georgia, they’re the perfect spot for a post-match victory celebration. In the meantime, we hope you enjoy testing these out and adding your own spin.
Yes, Please! Margarita Ice Pops Emmy Powell, Net News Editor 1¼ ¾ ¼ 2
cups plain seltzer cup lime juice cup white sugar cup tequila Tbsp. Triple Sec Pinch of salt
Combine seltzer, lime juice, sugar, tequila, Triple Sec and salt in a large measuring cup. Pour into eight, 2-ounce freezer pop molds. Freeze until firm, at least 8 hours. 58
NETNEWS MAY/JUNE 2021
Can’t Go Wrong
We Prefer It Chunky
Mexican Dip Barbara Ingram, ALTA VP Media
World-Class Guacamole Cory Sekine-Pettite, Net News Features Editor
1 box frozen chopped spinach 1 (8 oz.) block of cream cheese, softened 1 can of Rotel, I prefer with cilantro but any will do 2 cups of shredded sharp cheddar cheese Preheat oven to 350°. Thaw and drain frozen spinach. Combine all ingredients. Bake for 20-30 minutes until bubbly. Serve with tortilla chips
3 avocados, peeled, pitted, and mashed 1 lime, juiced 1 tsp. salt ½ cup diced onion 3 Tbsp. chopped fresh cilantro 2 Roma (plum) tomatoes, diced 1 tsp. minced garlic 1 pinch ground cayenne pepper (optional) In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate one hour for best flavor, or serve immediately.
