It’s Cinco de Mayo! In honor of all of your outdoor parties, it’s time to focus on Citronella Nights. These candles are, without a doubt, the best smelling citronella candles on the market – mainly because they don’t smell like citronella! They come in two fantastic fragrances: Jasmine Lime and Papaya Passion. They're poured into a wide square jar, are double-wicked, and are poured to a lower level to avoid gusts of wind. And now they come in tealights! These are perfect for your patio parties, or scatter the tealights around your pool area for ambiance in addition to a bug-free zone. You may be tempted to burn these candles inside your home, but resist. They really do contain citronella, even though they don’t smell like it!Interested in other tropical smells? Check out the following: Casaba Melon Sunset, Coconut Lime Verbena, Coconut Mango Breeze, and Pineapple Coast.
Need some ideas for your own Cinco de Mayo party? Here are the best recipes ever for Margaritas and Enchiladas.
Tin Can Margaritas – My sister-in-law Rachel introduced this recipe to me. Watch out when you drink this one. It’ll knock your socks off!
Pour 1 can frozen limeade (thawed) into a pitcher. Fill the can with Tequila and pour it in. Fill the can half-way with Triple Sec and fill the other half with lemon juice and pour it in. Mix well and serve in salt/sugar-rimmed glass over ice. Garnish with lime wedge.
Enchiladas – This is my mother-in-law Beverly’s recipe, and you will never have better enchiladas. It may be long and involved, but it’s really worth it! The different parts can be made in advance and put together the day of your party.
Heat oven to 350*
Tortillas:
1 c. all-purpose flour
½ c. yellow corn meal
½ teaspoon salt
1 2/3 c. milk
1 egg
2 teaspoons melted butter
Combine flour, cornmeal and salt in mixing bowl. Add milk and egg and melted butter. Beat until smooth. Heat skillet over medium heat. For each tortilla, pour 3 tablespoons batter into skillet. Immediately rotate pan to spread the batter. Cook until light brown; turn and brown on other side. Stack between waxed paper until ready to use.
Meat:
2 tablespoons butter
½ c. chopped onion
1 clove garlic, minced
1 lb. ground chuck
2 c. water
1 teaspoon oregano
½ teaspoon salt
1/8 teaspoon cumin
Melt butter in skillet; sauté onion and garlic. Add meat and brown. Drain off excess fat. Add water, oregano, salt & cumin. Simmer until liquid is almost evaporated (about 45 minutes).
Sauce:
2 tablespoons butter
½ c. chopped onion
1 can crushed tomatoes (1 lb., 12 oz.)
1 can condensed tomato soup (10 ¾ oz.)
1 can tomato sauce (8 oz.)
2 tablespoons chili powder
1 cinnamon stick
2 whole cloves
1 teaspoon salt
1 teaspoon sugar
¼ c. butter
Melt butter in skillet; sauté onion. Add crushed tomatoes, tomato soup & sauce, chili powder, cinnamon, cloves and salt. Simmer, stirring occasionally, until reduced by 1/3 (approx. 45 minutes). Strain. Add sugar and butter. Stir until butter melts. Remove cinnamon stick.
Additional enchilada ingredients:
2 c. shredded cheddar cheese
1 c. chopped Spanish onion
black olives
parsley
To assemble enchiladas:
Divide the meat, 1 c. shredded cheese, and chopped onions among the 12 tortillas; roll. Place in buttered 13x9 pan. Pour tomato sauce over. Bake 15 minutes or until heated through. Top with remaining cheese and bake until melted (approx. 5 minutes). Garnish with olives and parsley.
