For 18 people, I made 2 mousses, doubled the quinoa recipe and tripled the taco recipe. This was plenty of food.
Cinco de Mayo Dinner Club
Jug of Burgundy wine
Large can frozen lemonade
Large can frozen orange juice
sugar to taste (not too much)
1 bottle club soda
Mix together and freeze for several days. Thirty minutes prior to serving pour into pitcher add 2nd bottle club soda. Cut lemons, oranges, apples, limes and pineapples and add to liquid. Serve slushy.
Avocado Soup via Don Strange of Texas Cookbook:
1 (10 3/4-oz) can cream of chicken soup
1 cup sour cream
2 tablespoons chopped chives plus additional garnish
1 tablespoons freshly squeezed lemon juice
3 cups evaporated milk
Kosher salt and freshly ground white pepper to taste
Place the chopped onion in work bowl of food processor fitted with steel blade. Process until totally pureed. Turn the onion out into a fine strainer placed over a bowl. Press down non the pulp to extract 1/4 cup of onion juice; reserve juice. Discard the pulp.
Combine the minced onion, avocados, chicken soup, onion juice, sour cream, 2 tbsps of the chives and lemon juice in a food processor. Process until smooth, adding the evaporated milk a little at a time. When the soup is smooth and well blended, turn out into a bowl and season with the salt and white pepper. Refrigerate until well chilled before serving. Garnish with chopped chives.
1 (14 1/2 oz) can mangos - in San Antonio, these can only be found at Wal-Mart
1 (4 oz) package cream cheese, softened
2 (3 oz) box lemon flavored gelatin
2 cups boiling water
Blend mangos with juice and cream cheese. Dissolve gelatin in boiling water and allow to cool. Add gelatin to mango/cream cheese mixture and blend until smooth. Coat mold with No-Stick Cooking Spray. Pour mixture into mold and chill until set. To serve, arrange mousse on butter lettuce leaves and garnish with blackberries and raspberries.
Quinoa with Black Beans and Cilantro via epicurious.com:
1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa, rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
11/2 cups water
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese (optional)
And I completely dropped the ball on taking pictures of the final spread - ugh!