Trickling up from Mexico, Michelada is roughly translated as "my cold beer."

Our version of this spicy cocktail is a beer with lime and our Beyond the Border seasoning.

It's sort of like a Tomato Beer cocktail without the tomato.

• 1/2 lime, preferably a Key Lime (for it's enhanced lime flavor)
• Lemon Lime salt (Just Simply Good Stuff)
• 1 dash Worcestershire sauce
• 1 dash Tabasco sauce
• 1 dash Beyond the Border Rub (Just Simply Good Stuff)
• 12 ounces Corona, or a dark Mexican beer like Negra, Modelo or Bohemia.

Directions
Squeeze the juice from the lime and reserve.

Salt the rim of a highball glass by rubbing it with the lime and dipping it in our Lemon Lime salt.

Fill with ice. Add lime juice, Worcestershire, Tabasco and Beyond the Border Rub stir well.

Pour in beer, stir and serve, adding more beer as you sip.
Yield: 1 cocktail

Spray pan with vegetable oil spray.

Cover top of fish with light coat of mayo (not fat free).

Lightly sprinkle on lemon-lime salt.

Cover with plain bread crumbs.

Place under broiler until crumbs begin to brown.

Move fish to lower shelf and reduce oven temp to 350 deg.

Bake for 7 min.
(Recipe courtesy of Lois Spacapan)

2 Boneless Pork Chops,

Squeeze Fresh Lime juice on both sides,

Sprinkle with Mediterranean Medley and Lemon Lime Salt,

Marinate 1hr, (or longer) Grill, Fry Or Bake. (this is also great  done with chicken)

No need for additional seasoning It's already in there!

Serve with Medley Potatoes or Rice!