• 11/14 Nat Guacamole Day

    From Dave Drum@1:18/200 to All on Sat Nov 12 13:26:10 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Guacamole Caliente
    Categories: Sauces, Fruits, Chilies, Citrus
    Yield: 16 Servings

    2 lg Ripe avocados
    4 Plum tomatoes; seeded
    1 cl Garlic; minced
    2 Jalapenos; seeded, minced
    1/4 c Minced red onion
    1 tb Lemon juice
    1 tb Fresh lime juice
    1/2 ts Salt
    1/4 ts Tabasco (or other) hot sauce
    2 tb Chopped fresh cilantro

    Quarter the avocado, discard the pit and peel away the
    skin. Mash the pulp.

    Chop the tomatoes. This is easily done with a few pulses
    in the food processor. The garlic and jalapenos can be
    minced in a small spice grinder or mini processor.

    Mix together all ingredients. If not serving immediately,
    cover with plastic wrap so that the plastic touches the
    guacamole. The absence of air will prevent browning.

    Makes 16 servings

    Source: 1,000 Lowfat Recipes by Terry Blonder Golson

    From: http://www.recipelink.com

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  • From Dave Drum@1:18/200 to All on Sat Nov 12 13:26:12 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Delicious Non-Traditional Guacamole
    Categories: Five, Appetisers, Fruits, Vegetables, Salsa
    Yield: 4 Servings

    1 lg Avocado; pitted
    2 tb Chopped onion
    1 1/2 tb Hot salsa
    1 tb Nutritional yeast
    1/2 ts Salt; to taste

    Scoop avocado flesh into a bowl; mash with a potato masher
    and stir until somewhat smooth. Top avocado with onion and
    salsa. Sprinkle nutritional yeast and salt over the
    guacamole.

    Recipe by: Leon Rosen

    RECIPE FROM: http://allrecipes.com

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  • From Dave Drum@1:18/200 to All on Sat Nov 12 13:26:14 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chunky Guacamole from RED GOLD
    Categories: Five, Appetisers, Fruits, Vegetables, Citrus
    Yield: 8 Servings

    2 lg Avocados; pitted, peeled
    2 tb Fresh lime juice
    15 1/2 oz Can RED GOLD Petite Diced
    - Tomatoes w/Lime Juice &
    - Cilantro *
    Salt & black pepper

    In a medium bowl mash the avocados with a fork until
    chunky. Stir in remaining ingredients until well
    blended.

    Serve at room temperature.

    Garnish with chopped fresh cilantro

    * UDD would/does use diced tomatoes w/green chilies.

    Recipe by: Red Gold, Inc.

    RECIPE FROM: http://allrecipes.com

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  • From Dave Drum@1:18/200 to All on Sat Nov 12 13:27:16 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eva's Chunky Guacamole
    Categories: Fruits, Vegetables, Citrus
    Yield: 3 servings

    3 Ripe avocados; peeled,
    - pitted, in 1/2" dice
    2 md Ripe tomatoes; seeded, in
    - 1/2" dice
    1 sm White onion; fine chopped
    1/4 bn Fresh cilantro; chopped
    1/2 Serrano chile; seeded, fine
    - minced
    4 tb Lemon juice from 2 small
    - lemons
    1 ts Kosher salt

    In a large bowl, place the avocados, tomatoes, onion,
    cilantro, serrano pepper, lemon juice, and salt, to
    taste. Stir gently until well combined. Transfer to a
    serving bowl and serve.

    COOK' S NOTE: To keep the guacamole from turning brown,
    press a pit from one of the avocados into the center of
    the dish. Remove it before serving.

    RECIPE FROM: https://www.foodnetwork.com

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  • From Dave Drum@1:18/200 to All on Sat Nov 12 13:27:18 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chile Verde Guacamole
    Categories: Chilies, Vegetables, Fruits, Herbs
    Yield: 6 servings

    1 Fresh Anaheim chile
    1 Serrano chile; fine chopped
    3 tb Fine chopped white onion
    2 tb Coarse chopped cilantro
    - leaves & tender stems
    1 ts Kosher; to taste
    3 Ripe avocados; halved,
    - pitted, meat diced &
    - mashed

    Place the Anaheim chile on a small baking sheet covered
    with aluminum foil. Roast it under the broiler, flipping
    a couple times, until the chile is wilted and its skin
    is completely charred and wrinkly, 9 to 12 minutes.
    (Alternatively, you can char the chile directly on a hot
    comal or a cast-iron pan set over medium heat, or on a
    grill set to high.)

    Place the charred Anaheim chile in a plastic bag and
    close it well. Let it steam and sweat for 5 to 10
    minutes.

    As the Anaheim chile steams, add the serrano chile,
    onion, cilantro and salt in a bowl or molcajete, and
    mash until combined. Add the avocado and continue to mix
    and mash until you form a chunky pur++e.

    Once it is cool enough to handle, remove the Anaheim
    chile from the bag, slip off the charred skin, make a
    slit down the side and remove the seeds and stem. You
    could rinse the chile under a thin stream of water, to
    help remove the seeds, or rinse it off by dipping it
    into a bowl of water.

    Finely chop the Anaheim chile. Add it to the avocado
    mixture, and stir to combine. Season to taste with salt.

    By: Pati Jinich

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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