dhd@hou5e.UUCP (11/14/83)
I need a recipe for guacamole as it is used in many Mexican dishes. Can you help? dan dawdy hou5e!dhd
sjf@pyuxbb.UUCP (11/15/83)
Guacamole is easy to make--the most important thing is that the avocados be ripe. (See endless articles on this subject in this group!) 2 avocados 1 clove garlic 2 teas. lemon juice salt to taste 1. "mush" the advocados until creamy. 2. crush garlic and add to advocados. 3. add lemon and salt, chill. This is traditional mexican guacamole. Some other versions include tomatoes, etc., but this is more like "salsa". Scott Foster AT&T Bell Laboratories eagle!pyuxbb!sjf
rogers@uicsg.UUCP (11/16/83)
#R:hou5e:-86000:uicsg:4400008:000:1127
uicsg!rogers Nov 15 09:26:00 1983
GUACAMOLE
serves 4
by Bill Rogers & Bill Jones
1 large or two med ripe avocados
juice of 1/2 lime
3/4 cup red, ripe tomato, seeded and cut into small cubes
salt
1/2 cup finely minced onion
1 or 2 fresh or canned serrano chilies, finely chopped
lots of corn chips
Cut the avocado in half and peel it. Discard the pit.
Scoop the pulp into a mixing bowl and add the lime juice.
Put 1/2 the minced onion and the chilies into a food proces-
sor and process to a fine paste. Use discretion with the
chilies, they can make your guacamole very hot very quickly.
Using a knife and fork, cut the avocado pulp back and forth
until smooth but coarse. The texture must not be too smooth.
Add the onion mixture and salt to taste and blend. When
ready to serve, add the remaining chopped onion and the
drained tomato. Mix well.
Best served with lots of cold beer.cak@CS-Arthur (Christopher A Kent) (04/11/84)
Here's a very easy guacamole recipe (perfect for impulse preparation during a commercial): Split and skin an avocado; remove pit, place meat in a bowl. Add taco sauce (I use Old El Paso HOT) to taste; blend with pastry blender (the perfect device for this). Add chiles if you like it hotter. Presto! Cheers, chris
rob@asgb.UUCP (04/12/84)
Relay-Version: version B 2.10.1 6/24/83; site dcdwest.UUCP Posting-Version: version B 2.10 5/3/83; site asgb.UUCP Message-ID: <451@asgb.UUCP> Date: Thu, 12-Apr-84 06:58:10 PST ht sprinkle Organization: Burroughs Corporation, San Diego Lines: 4 wf garlic powder, and about a quarter teaspoon of loriander (powder). Also, if you have a little sour cream, a tablespoon of that is OK too.
rob@asgb.UUCP (04/12/84)
(This line is POISONED, in hopes of KILLING the mystical line eater) > Here's a very easy guacamole recipe (perfect for impulse preparation > during a commercial): > Split and skin an avocado; remove pit, place meat in a bowl. Add taco > sauce (I use Old El Paso HOT) to taste; blend with pastry blender (the > perfect device for this). Add chiles if you like it hotter. Presto! I like this style of guacamole; simple but good. I do like to add, however, about 1/4 tsp. of coriander and about 1/8 tsp. of garlic powder. Occasionally, if I have some handy, I'll throw in about a tablespoon of sour cream. MMMmmmmmmm........... Rob Greenbank ("everything tastes OK around a compfire!")