PRICKLY PEAR MARGARITAS
Cafe Terra Cotta Restaurant
3 oz. Jose Cuervo Gold Tequila
2 oz. Triple Sec
4 oz. Lime Juice
1 oz. Orange Juice
2 oz. Cheri's Prickly Pear Syrup
On rocks: Mix ingredients, pour over ice into 4 glasses.
Makes 4 servings.

CACTUS WINE COOLER
El Corral Restaurant
Fill 1 - 8 oz. glass with:
1 scoop ice
1 tablespoon Cheri's Prickly Pear Syrup
1/2 glass Chablis wine
1/2 glass 7-up
Stir well: Makes 1 - 8 oz glass

RED CHILE PEPPER DIP
4 oz. Cheri's Red Chile Pepper Jelly
8-oz. cream cheese (room temperature)
Blend or beat ingredients together until smooth. Serve with tortilla chips or crackers.

CHEESE CRISP SURPRISE
Grated cheddar cheese
Flour tortilla
Cheri's Jalapeno Jelly
Place grated cheese on flour tortillas and top with jelly. Broil until melted and bubbly.

PRICKLY PEAR RANCH DRESSING
3/4 cup Cheri's Prickly Pear Cactus Jelly
1/4-cup mayonnaise
1/4 cup sour cream
3/4 tablespoon cracked black pepper
3/4 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon lime juice
1/2-tablespoon salt
1 clove garlic, minced
1 teaspoon chopped shallots
1 tablespoon ranch salad dressing mix
Place all ingredients in a blender and emulsify until smooth. Serve on top of your favorite salad. Makes 1 cup.

TOASTED ALMOND CROISSANT FRENCH TOAST
1 - 7 oz bottle Cheri's Prickly Pear Syrup
2 drops pure almond extract per egg
2 tablespoons fresh cream per egg
sprinkle of confectioners sugar
Bakery croissants (day old preferred)
1 egg per guest
pinch of toasted almond slivers
mint sprigs for garnish
Preheat oven to 325. Hand whip batter, eggs cream and extract. Slice croissants in half, lengthwise. Coat and soak croissants in batter 1-minute. Place on greased baking sheet, bake 8-10 minutes. Place on plates, sprinkle with light dusting of confectioners sugar. Drizzle a thin line of cactus syrup them and top with toasted almonds.

ENTREE ACCOMPANIMENTS
Arizona Red Lime Marmalade - glaze over ham and pork ribs.
Cactus Marmalade - heated and drizzled over ham or lamb.
Margarita Marmalade - glaze over chicken and placed over bed of hot, fluffy rice.
Pepper Jellies - served with beef or poultry dishes.
Honeys - use as a ham glaze, in vinaigrettes and meat marinades.