Poolside fiesta

Divide the chores, and multiply the fun.

AN ENGAGING MENU

(serves 8)

Frances's Margaritas

Chimayo Cocktails

Assorted beers

Guacamole

Tomato Salsa

Beef and Chicken

Fajitas

Red Rice

Frijoles

Pralines

Planning an engagement party for 100 guests would be daunting for most of us, but it can be a piece of cake with the help of a few friends. Eight couples hosted this Mexican-themed event for Susan Stroup and Carlos Anderson in Austin. The action took place at Debbi and Mark Blackbird's hillside home, where the group worked (and played) together like a fine-tuned entertaining machine. In no time, the house, the mood, and the food were set.

Susan and Carlos's wedding destination inspired the lively menu. A talented kitchen duo kept beef and chicken fajitas hot and plentiful. For dessert, they served fabulous pralines from La Mexicana, a local bakery.

Take your cues from these savvy hosts. Assign tasks based on the talents of those involved. You'll need teams for decorating, buffet styling, food setup, cooking, and bartending. Everyone serves on the cleanup team-- it speeds the work and might be as much fun as the party.

The food and decor can be as casual or elaborate as you like. Whatever your approach, share the chores-and the applause.

CHIMAYO COCKTAILS

MAKES 3 CUPS

STIR together all ingredients. Serve over ice. Prep: 5 min.

FRANCES'S MARGARITAS

MAKES 8 CUPS

BRING sugar and water to a boil over medium heat; cook, stirring constantly, 1 to 2 minutes or until sugar dissolves. Remove from heat; cool.

STIR together sugar mixture, liqueur, tequila, and juice; cover and chill at least 30 minutes.

DIP glass rims in water, and dip rims in salt. Serve margaritas over crushed ice. Garnish, if desired. Prep: 5 min.,

Chill: 30 min.

NOTE: For testing purposes only, we used Cointreau for orange liqueur. For frozen margaritas, freeze 8 hours, and let stand 5 minutes before serving.

GUACAMOLE

MAKES 4 CUPS

PLACE avocados in a bowl; mash, leaving some small pieces. Stir in juice until blended. Stir in tomato and next 4 ingredients. Cover tightly with plastic wrap; chill 30 minutes. Garnish, if desired. Prep: 10 min., Chill: 30 min.

TOMATO SALSA

MAKES 13 CUPS

CHOP first 3 ingredients; stir together tomato mixture and next 4 ingredients. Cover and chill at least 1 hour. Garnish, if desired. Prep: 30 min., Chill: 1 hr.

FRIJOLES

MAKES 6 TO 8 SERVINGS

DRAIN pinto beans, reserving liquid. Set beans and reserved liquid aside.

HEAT drippings in a large skillet over medium heat; add onion, and saute 5 minutes or until golden. Add garlic and salt; saute 1 minute.

ADD beans to skillet, 1 cup at a time, and cook, mashing constantly, over medium heat about 24 minutes or until desired consistency; add reserved bean liquid, if necessary. Serve with desired toppings. Prep: 20 min., Cook: 30 min.

BEEF AND CHICKEN FAnTAs

MAKES 8 TO 10 SERVINGS

COMBINE first 6 ingredients and, if desired, chipotle seasoning.

STIR together chili powder mixture and dressing. Pour half of marinade in a shallow dish or large heavy-duty ziptop plastic bag; add chicken. Cover or seal. Pour remaining marinade in a separate shallow dish or large heavy-duty zip-top plastic bag; add beef. Cover or seal; chill chicken and beef 2 hours.

REMOVE chicken and beef from marinade, discarding marinade.

GRILL, covered with grill lid, over medium heat (300 deg to 350 deg) about 15 minutes on each side or until chicken is done and beef is at desired degree of doneness. Cut chicken and beef into strips. Serve in flour tortillas with desired toppings. Prep: 20 min., Chill: 2 hrs., Grill: 30 min.

RED RICE

MAKES 6 TO 8 SERVINGS

SAUTE onion and garlic in hot oil in a large saucepan over medium-high heat 3 minutes or until onion is tender.

STIR in rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and cook 20 minutes.

REMOVE from heat; stir in green chiles, tomato paste, and parsley. Prep: 10 min., Cook: 23 min.

BY ANDRIA SCOTT HURST

PHOTOGRAPHY CHARLES WALTON IV

STYLING CARI SOUTH

MARK BLACKBIRD

AUSTIN, TEXAS

FRANCES ECHOLS

AUSTIN, TEXAS

Copyright Southern Progress Corporation May 2002
Provided by ProQuest Information and Learning Company. All rights Reserved