CALAVO GUACAMOLE DIP

Yield: 1 Servings 1 small Chili pepper 1 medium Onion 1 small Garlic clove 1 small Tomato, peeled 2 medium Ripe Calavo avocados 1 tablespoon Fresh lemon or lime juice 3/4 teaspoon Salt 1 dash Seasoned salt 1 dash Dry mustard pepper to taste Chop chili pepper, onion, garlic, peeled tomato and blend. Cut avocado into halves, remove seed and skin, mash with chili mixture. Blend in lemon or lime juice, salt, pepper, seasoned salt and dry mustard. Serve with crackers, corn chips, potato chips or tortillas. Makes 1 1/2 cups dip.

KATHY PITTS' GUACAMOLE

Yield: 1 Batch 2 Ripe avocados 2 Green onions, minced 1 small Tomato (preferably Roma), -seeded and minced Juice of 1 lime 1 Jalapeno or serrano -pepper, seeded & minced Salt to taste This next recipe is for the closest thing you will find to a green salad in classic Mexican cooking. Although many fresh vegetables are used in both Mexican and Tex-Mex dishes, they usually are incorporated in the dish, rather than served separately. Guacamole (Wahk-uh-MOLE-ay) is an avocado-based relish/sauce/salad that may be used as a garnish, accompaniment or first course (often in this role, accompanied by crisp-fried tortilla wedges for dipping). For a really elegant (and typically Mexican) presentation, serve the Guacamole in individual lettuce cups, garnished with a radish rose. Peel and seed the avocados. Place one avocado in a bowl and mash until smooth. Coarsely chop the second avocado and stir it in, along with the remaining ingredients. Serve immediately if possible. NOTE: Some cooks prefer to puree all the avocado. For my taste, this makes the dish seem uncomfortably like baby food, but if you prefer it smooth, go for it. If this sauce is to be held for any length of time at all, return the avocado pits to the mixture (this helps prevent discoloration), and cover with plastic wrap, placed directly on the mixture, pressing down to eliminate all air. Avocados discolor to a nasty brown if left exposed to the air. Kathy in Bryan, TX

CARIBBEAN GUACAMOLE

Yield: 8 Servings 1/2 pounds Sweet bread,Hawaiian or -Portugese 2 tablespoon Coconut,sweetened,flaked, -dried 1 small Firm-ripe papaya 1 large Firm-ripe avacado 2 tablespoon Lime juice 1 teaspoon sugar 1/4 teaspoon Crushed dried redhot chilies Cut bread into 1/4" thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10x15" pan. Bake in a 300'F. oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day. In a 7-8" frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes. Pour from pan; set aside. Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Dice remaining papaya; set fruit aside. Cut avacado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avacado and mix with remaining lime juice, sugar, and red chilies. On a platter, arrange avacado mixture and diced papaya side by side in separate mounds. Fan reserved avacado slices next to diced papaya, and reserved papaya slices next to avacado mixture. Sprinkle with coconut. Serve with toasted bread. Per serving: 157 calories; 2.8 grams protein; 7.3 grams fat; (1.1 grams saturated fat); 21 grams carbohydrates; 172 milligrams sodium; 0 milligrams cholesterol.

CATE'S GUACAMOLE-TOMATO CUP SALAD

Yield: 6 Servings 6 medium Tomatoes 2 Ripe avacados 2 teaspoon Lemon juice 2 teaspoon Salt 1 small Onion, chopped finely 1 can Green California chiles, - chopped 1 Bottled wax pepper, chopped - very fine 1/2 teaspoon Wax pepper juice 4 Bacon slices, crisp-cooked - and crumbled Bed or lettuce for tomatoes Yield: 6 Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon. Remove tomato navel, core tomatoes, scoop out inside centers and chop finely. Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill. Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill. When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken. Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon. Serve immediately.

CATE'S GUACAMOLE-TOMATO SALAD

Yield: 6 Servings RECIPE BY CATE VANICEK 6 medium Tomatoes 2 Ripe avacados 2 teaspoon Lemon juice 2 teaspoon Salt 1 small Onion, chopped finely 1 can Green California chiles, - chopped 1 Bottled wax pepper, chopped - very fine 1/2 teaspoon Wax pepper juice 4 Bacon slices, crisp-cooked - and crumbled Bed or lettuce for tomatoes Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon. Remove tomato navel, core tomatoes, scoop out inside centers and chop finely. Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill. Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill. When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken. Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon. Serve immediately.

CHE THOMAS'S GUACAMOLE

Yield: 4 Servings 2 Avocados -- peel, seed, Chop 2 tablespoon Fresh lemon juice Salt -- to taste 4 Chili peppers, canned -- Chopped With a fork, mash 2 large ripe avocados into coarse pulp while blending in 2 or 3 tablespoons lemon or lime juice (or combination). Add salt and 2 to 4 canned chilies, chopped. Makes about 1-1/2 cups. Serve with chips.

PACE GUACAMOLE

Yield: 1 Servings 2 large Ripe Avocados, Peeled, - Seeded And Mashed 1/4 cup Pace Picante Sauce 2 teaspoon Lemon Juice 1/4 teaspoon Salt Combine all ingredients; mix well. Serve as a dip or as a topping for Mexican foods, sandwiches and snacks. Makes about 2 cups.

PARA-GUACAMOLE

Yield: 12 Servings 3 each California avocadoes 1 each Poblano chile 2 each Serrano chiles 1 each Small white onion 3 each Cloves garlic 3 each Juice of 2-3 lemons 1/4 teaspoon Powdered cumin 1 teaspoon Tabasco sauce 1 each Salt to taste Roast the poblano chile over a low flame (or under a broiler) until the skin begins to char and blister. Place in a paper bag and let set for a few minutes. While the poblano is 'steaming', mince the onion and place in a large bowl. De-seed and scoop out the avocadoes, taking care to discard any brown portions Place the avocado in bowl with onion and pound into slightly lumby paste. Take the poblano chile out of the bag and peel it, removing the stem, seeds, and internal membranes. Remove the stem end of the serranos Peel the garlic cloves. Place the poblano,serranos, garlic, lemon juice, cumin, and Tabasco sauce in a blender and whizz until pureed. Add this to the avocado/onion mixture in the large bowl and mix thoroughly. The flavor blends better if the guacamole is left in the refrigerator for an hour or two before serving. There are at least as many variations of Guacamole as there are people who make it, but this version may offend some purists, hence the name. This recipe is the result of experimentation with the basic guacamole recipe. I personally prefer more cumin in it, but you don't want the result to taste more like bean dip than guacamole. Never use Florida avocadoes for guacamole -- you'll get a watery green pulp.

PAT & ED KULETO'S GUACAMOLE

Yield: 6 Servings Stephen Ceideburg 2 large Hass avocados (just ripe, -not too soft; see note) 3 tablespoon Mayonnaise 2 tablespoon Salsa 1 tablespoon Crushed capers (use a garlic -press) 1 Garlic clove, crushed 2 Arugula leaves, chopped Juice of 1/2 lime 1 Handful chopped cilantro 2 Green onions, finely chopped 1 pinch Cumin 2 dash Worcestershire 1 dash Marsala Salt and pepper, to taste Halve, peel and pit the avocados. Place the avocado flesh in a bowl and mash with a fork. Do not use a blender; you want some texture. Stir in the mayonnaise, salsa, crushed capers, garlic, chopped arugula, lime juice, cilantro, onions, cumin, Worcestershire sauce and Marsala. Taste the mixture and season with salt and pepper. Note: The avocados should be still firm but slightly yield- ing to the touch, Yields approximately 2 cups. PER 1/4 CUP: 185 calories, 2 g protein, 7 g carbohydrate, 19 g fat (3 g saturated), 5 mg cholesterol, 95 mg sodium, 2 g fiber. From an article in the San Francisco Chronicle, 9/15/93.

PAT & ED KULETO'S GUACAMOLE

Yield: 6 Servings Stephen Ceideburg 2 large Hass avocados (just ripe, -not too soft; see note) 3 tablespoon Mayonnaise 2 tablespoon Salsa 1 tablespoon Crushed capers (use a garlic -press) 1 Garlic clove, crushed 2 Arugula leaves, chopped Juice of 1/2 lime 1 Handful chopped cilantro 2 Green onions, finely chopped 1 pinch Cumin 2 dash Worcestershire 1 dash Marsala Salt and pepper, to taste Halve, peel and pit the avocados. Place the avocado flesh in a bowl and mash with a fork. Do not use a blender; you want some texture. Stir in the mayonnaise, salsa, crushed capers, garlic, chopped arugula, lime juice, cilantro, onions, cumin, Worcestershire sauce and Marsala. Taste the mixture and season with salt and pepper. Note: The avocados should be still firm but slightly yield- ing to the touch, Yields approximately 2 cups. PER 1/4 CUP: 185 calories, 2 g protein, 7 g carbohydrate, 19 g fat (3 g saturated), 5 mg cholesterol, 95 mg sodium, 2 g fiber. From an article in the San Francisco Chronicle, 9/15/93.

Copyright (c) 2007, All Rights Reserved - Healthy Recipes