Avocados - XVI

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Bonni

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BonniThoza Adamant Dilettante, so keep it simple, please.

My Obligatory Homepage http://home.att.net/~bonnithoza

1001 Things to do with Eggplant

http://home.att.net/~ashburysaubergines/index.html

 

 

 

* Exported from MasterCook *

 

Tennessee Tailgate Guacamole

 

Recipe By : http://www.avocado.org/

Serving Size : 9 Preparation Time :0:00

Categories : Dips

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ripe genuine California avocados -- seeded, peeled and

coarsely mashed

1 tablespoon fresh lime juice

10 drops red pepper sauce

1/2 teaspoon coarse garlic salt

1/4 cup crumbled blue cheese -- (1oz.)

3 tablespoons finely chopped red bell pepper

2 tablespoons chopped fresh Italian parsley leaves

 

In medium bowl combine avocados, lime juice, red pepper sauce and garlic salt.

Stir in blue cheese, bell pepper and parsley.

Serve with tortilla chips or cut vegetables.

 

 

 

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* Exported from MasterCook *

 

Tomahawk Smasher Guacamole

 

Recipe By : http://www.avocado.org/

Serving Size : 1 Preparation Time :0:00

Categories : Dips

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ripe CALIFORNIA AVOCADOS -- seeded, peeled and

coarsely smashed

3 tablespoons fresh lemon juice

2 medium tomatoes -- seeded and chopped

1 ouce can Ortega diced green chiles -- ¥

¼ cup mined onion

3 tablespoons chopped cilantro

2 cloves garlic -- minced

1 teaspoon seasoned salt

1 bag tortilla chips

 

In a medium bowl, combine avocados, lemon juice, tomatoes, green chiles, onion,

cilantro, garlic and seasoned salt until well blended.

 

Serving:

 

Serve with tortilla chips for dipping. Optional: Serve topped with orange

cheddar cheese and blue corn tortilla chips in honor of the San Diego Padres

team colors!

 

Makes about 4 cups. (That’s enough to serve at least a dozen hungry baseball

fans)

 

 

 

 

 

 

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* Exported from MasterCook *

 

Tostada Mexicana

 

Recipe By : http://www.avocado.org/

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 flour tortillas (8-inch)

2 small onions -- chopped

Vegetable oil

2 medium tomatoes -- chopped

1 can refried beans -- (16 oz)

6 oz sliced Monterey Jack cheese

Salsa Jalapena or hot pepper sauce

2 ripe Califomia avocados

Dairy sour cream

 

Place tortillas on baking sheet and rub with oil.

Bake at 350 degrees for 5 minutes or until crispy.

Spoon refried beans onto tortillas, heaping in center.

Sprinkle with salsa jalapena or hot pepper sauce to taste.

Halve one avocado; seed, peel and cut into.

Top tostadas with avocado, onion, tomato and cheese.

Bake uncovered at 350 degrees for 20 minutes.

Halve second avocado; peel and slice.

Top hot tostadas with avocado slices. Dollop with sour cream.

 

 

 

 

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* Exported from MasterCook *

 

Tropical Compote

 

Recipe By : http://www.avocado.org/

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Honey Lime Dressing

2 California avocados -- seeded, peeled and

cubed

2 kiwis -- peeled and sliced

1 banana -- peeled and sliced

1 papaya -- seeded peeled and

sliced

1/2 cup sweetened flaked coconut -- toasted

----Honey Lime Dressing----

3/4 cup plain yogurt

2 tablespoons lime juice

1/4 cup honey

1/4 teaspoon grated lime peel

 

Prepare Honey Lime Dressing.

Mix fruit together in serving bowl; pour Honey Lime Dressing over top.

Sprinkle with coconut and serve.

 

Dressing Preparation:

Stir all ingredients together.

 

 

 

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* Exported from MasterCook *

 

Vegetable Pick-Ups

 

Recipe By : http://www.avocado.org/

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 California avocados -- seeded, peeled and

mashed

1 package cream cheese -- (8 ounces) softened

2 tablespoons butter

2 teaspoons lemon juice

4 drops hot pepper sauce -- (4 to 6)

2 stalks celery -- cut into 3-inch

pieces

1/4 pound fresh mushrooms -- stems removed

1 green and red bell pepper -- seeded and cut into

thick strips

----garnishes----

fresh chives

parsley sprigs

radish slices

olive slices

pecan or walnut halves

 

Blend avocados, cream cheese, butter, lemon juice and hot pepper sauce in

blender or food processor until smooth.

Spoon filling into celery pieces, mushroom caps and pepper strips or use pastry

tube to pipe filling onto vegetables.

Garnish each as desired and serve.

 

 

 

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