BBQ list Old Man Jim Anderson

Chunky Guacamole

      Yield: 8 servings

      2    ripe avocados, peeled,
      1    seeded and diced
      1    tomato, chopped
    1/3 c  onion, chopped
    1/4 c  picante sauce
      1 ts lemon juice
    1/4 ts salt

Combine all ingredients, mixing lightly; chill overnight.  Makes about 2
1/2 cups. (This is a really nice change for those who don't like the
mushiness of other guacamole recipes.)

Recipe adapted from the Pace Picante Sauce 40th Anniversary Recipe
Collection by Loren Martin, Big Cabin, OK

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      Title: Guacamole #2
 Categories: Appetizers, Dress/Stuff, Middle East
      Yield: 1 servings

      6    ripe avocados
      1    head garlic, -- peeled and
      1    seperated
      2    lemons -- juice of
      1    habanero
    1/2 c  salsa (or more)
      3 tb fresh cilantro
      1 ts cumin
      1 ts basil
    1/2 md purple onion, diced
      1 ts sugar (optional)

Add everything except the tomato and onion, and blend.  Then pour into bowl
and add chopped tomato and onion - serve.  Brush your teeth before kissing

Recipe By     : Sharon Astyk

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      Title: Guacamole #3
 Categories: Appetizers, Dress/Stuff, Middle East
      Yield: 1 servings

      3    ripe avocados, mashed
      2    tomatoes, chopped finely
      1 tb fresh cilantro
      1    lime, juiced
    1/2    onion, chopped fine
      1 ts black pepper
    1/2 ts salt -- (optional)
      1    jalepeno, finely chopped
    1/4 c  plain unsweetened yogurt

Suggestion 1: after cutting avocado in half, remove pit by hitting it with
the sharp edge of a knife and twist it out. Suggestion 2: fold in yogurt
last. Suggestion 3: place one pit in center of the surface of the guacamole
to prevent browning if it needs to stand for a while. It works.

The yogurt adds a nice thick consistency that promotes adherence to nachos

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      Title: Guacamole (Avocado Dip)
 Categories: Appetizers, Dress/Stuff, Middle East
      Yield: 1 servings

      2    avocados
      2 ts fresh lime juice
    1/2 ts salt
      2    green onions
    1/2    fresh tomato,peel,chop fine
      1    clove garlic, crushed
      2 tb fine chop jalapeno, seeded
    1/2 ts cilantro, minced

Cut avocados into halves, remove pits, and scoop flesh into a mixing bowl.
Mash with fork, masher or hand elec. mixer on low speed briefly. Add lime
juice, salt,and remaining ingreds. and stir in. If you like it hotter, add
another jalapeno or two.  Desireable texture should be a little chunky.

Yield:  2 cups approx.

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      Title: Holy Guacamole!
 Categories: Appetizers, Dress/Stuff, Middle East, Sandwiches
      Yield: 4 servings

      2 md avocados
      1 md onion; chopped
      1 pk taco seasoning
      2    garlic cloves; minced
      2    celery stalk; chopped
      2 tb lemon juice
      1 md tomato; chopped
      2    jalapenos; seeded & chopped
    1/2 ts cayenne pepper
    1/2 ts worcestershire sauce
    1/2 ts tabasco hot sauce
      1 ts horseradish

Peel and cut avocados in half lengthwise. Quarter one avocado half and
place in food processor.  Coarsely process with remaining ingredients.

Quarter and coarsely chop or mash remaining avocado. Combine with processor
mix, stirring only to mix. Sprinkle top with lemon juice, cover and chill.

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      Title: Southwest Guacamole
 Categories: Appetizers, Dress/Stuff
      Yield: 6 servings

      5    avocados; ripe, peel & pit
    1/2 ts salt
    1/4 c  lime juice
      1 c  tomato; chopped, 1 medium
      4    cloves garlic; finely 
           -chopped

Mash avocados in a medium bowl until slightly lumpy.  Stir in remaining
ingredients.  Cover and refrigerate 1 hour. Makes 3 cups of dip.

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      Title: Splendiferous Guacamole Dip
 Categories: Appetizers, Dress/Stuff
      Yield: 8 servings

      4    ripe avocados; md.lg.
    1/4 ts hot sauce
    1/4 c  lime juice
    1/4 c  fresh cilantro; chopped, or
      2 c  tomatoes; fresh, ripe, diced
      4 ts dried cilantro; crushed
      1 c  yellow onion; diced

----------------------------------GARNISHES---------------------------------
      1    cilantro
      1    sour cream
      1 tb jalapeno pepper; diced

Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
Mix in the lime juice, blending well.  Add the other ingredients one at a
time, blending well after each addition, in the order given.  Garnish with
sour cream and sprinkle a little cilantro on top.  May be served at room
temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS:
Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms

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      Title: Sweet Pea Guacamole
 Categories: Appetizers, Dress/Stuff, Middle East
      Yield: 6 servings

    1/4    bunch cilantro, washed,
      1    dried and chopped
      1    clove garlic, peeled, ends
      1    removed
      1    jalapeno pepper, washed,
      1    seeded, cored and chopped
      1 lb frozen peas, defrosted
      1    to 2 t olive oil
      2 tb fresh lemon or lime juice
    1/2 ts ground cumin or to taste
      1    pinch of salt
    1/4    red onion, peeled, ends
      1    removed, finely diced
      2 sm tomatoes, cored, seeded, and
      1    finely diced

In a food processor blender, process the cilantro, garlic and jalapeno
until roughly pureed. Add peas, olive oil, lemon juice, cumin and salt.
Blend until smooth. Adjust seasoning. There may be some lumps, but it adds
to the textural interest. Place in a serving bowl and sprinkle with onion
and tomato or mix them into the pea mixture. Use as you would any type of
guacamole.

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      Title: Guacamole With Warm Tortillas
 Categories: 
      Yield: 2 cups

      1 lg avocado, peeled and diced
      1    tomato, peeled, seeded, and 
           -diced
      1 tb fresh cilantro, chopped
      1 tb fresh lime juice
      1 ts onion, finely minced
      1 tb salsa verde
      1    dash garlic powder or
      1 ts minced fresh garlic
      1    dash chili powder
      1    bag plain tortilla chips or
      1    stack of fresh warm tortilla

Simply combine all the ingredients in a medium-
sized mixing bowl as you prepare them, and
blend well with a fork.

The recipe produces a chunky guacamole perfect
for dipping. If you prefer a fine guacamole,
prepare the recipe in a food processor or blender.

If desired, fold in sour cream to produce a
smoother guacamole that is perfect to use as a
dressing for a taco salad.

NOTE: If you would like to prepare
your own fresh tortillas from scratch, in a mixing
bowl blend 2 cups all purpose flour with 1/2 teaspoon
salt, 1/2 teaspoon baking powder, and 1/4 cup vegetable
shortening that has been cut up into pieces.  Blend
the mixture until it resembles fine meal.

Add 3/4 cup warm water, a little at a time, to
the flour mixture, and toss until liquid is
incorporated. Form the dough into a ball and
knead on a floured surface until dough is smooth
and elastic. Divide the dough to make 12 smaller
balls. Cover and let stand at least 30 minutes.

To cook the tortillas, roll each ball of dough on
a floured surface to make 6- or 7-inch sized
tortillas. Place the dough on a pre-heated griddle
or cast iron skillet and cook till medium golden
on both sides. Stack between towels or plastic as
you go. A small amount of butter may be used
for frying if desired. Serve warm with your
guacamole!

