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Old 10-23-2005, 01:46 PM   #31
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No need to apologise Connie, if you're an avocado lover you eat them the way you like them..
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Old 10-23-2005, 03:09 PM   #32
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Guacamole in Goodweed's household goes like this (taught to me by a native Californian, my wife).

2 ripe Haas avacadoes
2 tbs. freshly diced ripe tomato
1 tsp. finely minced onion, or 1/8 tsp. granulated onion
powder
1 tbs. either lemon or lime juice, depending on what I've got
in the house (I too like lime better, but the wife likes
lemon)
3 shakes Tobasco Red Pepper Sauce

Mash it all together and serve with tortilla chips or on something Mexican or Tex-Mex, especially burritoes, or tacosmade with fresh corn tortillas. Also good with enchilada, tostada, shredded beef anything, carne asada anything, etc.

Seeeeeeya; Goodweed of the North
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Old 10-24-2005, 11:22 AM   #33
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Avocado
Sarrano chiles
Salt

Mix in a little chopped cilantro and roasted tomato.
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Old 10-24-2005, 12:05 PM   #34
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Texas, came across this one & remembered your post. While I have not tried it (yet), like the idea for a party bite. You could use any recipe of choice. Personally, I would omit the Cilantro and the chili powder and might experiment with won ton skins.

Avocado In Tortilla Cups
.
10 6-inch corn tortillas
vegetable cooking spray
3 large ripe avocados
2 cups (456 g) plain nonfat yogurt, drained
1 large plum tomato, seeded and finely minced
2 tablespoons (20 g) minced shallots or red onion
2 large cloves garlic, minced
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons (30 ml) fresh lime juice
1 teaspoon (5 ml) chili powder
dash cayenne pepper
10 pitted ripe olives for garnish
minced fresh cilantro for garnish

Preheat oven to 375°F (190°C), Gas Mark 5. Lightly spray mini-muffin cups with cooking spray.

Cut tortillas into quarters. Mist tortilla quarters with water and place 1 quarter in each muffin cup opening, pushing down in the center to form a cup. Spray again with cooking spray. Bake until cups are golden and crisp, about 5 minutes. Tip out the cups and cool on a rack.

Cut avocados in half lengthwise; remove and discard the pits. Using a spoon worked in between the flesh and the skin, remove the avocado half from the skin. Cut the avocado into 1-inch (2.5 cm) pieces. Using a large mixing spoon, mix the avocado with the yogurt, mashing the avocado as you mix to a chunky consistency. Stir in tomato, shallot, garlic, lemon juice, lime juice, chili powder, and cayenne. Cover and refrigerate until ready to serve.

Cut each olive into 4 crosswise slices. Cover and refrigerate until ready to serve.

To assemble, spoon some of the avocado mixture into each tortilla cup. Sprinkle the top of each with some of the minced cilantro and top with an olive slice. Arrange on a large serving platter.
Makes 40 pieces

Another thought - if I recall, there are flavored tortillas out there. Might want to experiment with one that appeals to you.
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