Date: Thu, 22 Jul 1993 18:23:06 GMT
Bibb lettuce Watercress 2 avocados, seeded, peeled and sliced 2 cups grapefruit sections 1 cup fresh raspberries Prepared sweet vinegar and oil dressing Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing.Strawberry Avocado Parfait
2 avocados, seeded, peeled and cubed 6 large fresh or thawed frozen strawberries 1/2 cup strawberry flavoured yogurt 1 tablespoon orange juice concentrate 1 teaspoon brown sugar Shredded coconut, optional Place strawberries in a bowl; lightly mash with fork. Add avocado cubes and gently mix together. Spoon strawberr/avocado mixture into four long-stemmed wine glasses. Combine yogurt, orange juice concentrate and brown sugar in a small bowl. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.Avocado 'N Everything Pizza
2 cups buttermilk baking mix 1/2 cup hot water 1 can (8 ounces) tomato sauce 1/4 cup chopped green onion 1/2 cup shredded mozzarella cheese 1/2 cup sliced muchrooms 1/3 cup sliced ripe olives 1 small tomato, sliced 2 tablespoons olive oil 1 avocado, seeded, peeled and sliced Fresh basil leaves, optional Heat oven to 425F. Stir together buttermilk mix and water with fork in small bowl. Pat or roll into 12-inch circle on ungreased baking sheet or pizza pan. Mix together tomato sauce and green onion; spread over pizza dough. Top with cheese, mushrooms, olives and tomato slices. Drizzle olive oil over top. Bake 15 to 20 minutes or until edge of crust is golden brown. Remove pizza from oven and arrange avocado slices over top. Garnish with basil leaves and serve.Prosciutto/Salmon Wraps
2 avocados, seeded and peeled 8 slices each prosciutto and smoked salmon Fresh lemon or lime Cut each avocado into 8 slices. Diagonally wrap each with a prosciutto or salmon slice. Arrange wraps on serving platter, garnish with lemon or lime and serve.Party Dip
1 can (16 ounces) refried beans 1 can (4 ounces) chopped green chiles, drained 1 envelope (1 1/2 ounces) taco seasoning mix 2 avocados, seeded and peeled 1 tablespoon lemon jice taco sauce to taste 1 cup sour cream shredded lettuce 1 tomato, chopped ripe olives, sliced shredded Cheddar cheese tortilla chips In a small bowl, mix together refried beans, chiles and taco seasoning mix; spread over serving platter. Coarsley mash together avocados, lemon juice, and taco sauce; spread over bean mixture. Top with sour cream and sprinkle lettuce, tomato, olives and cheese over all. Serve with tortilla chips.Vegetable Pick-Ups
2 avocados, seeded, peeled and mashed
1 package (8 ounces) cream cheese, softened
2 tablespoons butter
2 teaspoons lemon juice
4 to 6 drops hot pepper sauce
2 stalks celery, cut into 3-inch pieces
1/4 pound fresh mushrooms, stems removed
1 each green and red bell pepper, seeded and cut into thick strips
garnishes: fresh chives, parsley sprigs, radish slices, olive slices,
pecan or walnut halves
Blend avocados, cream cheese, butter, lemon juice and hot pepper
sauce in blender or food processor until smooth. Spoon filling into
celery pieces, mushroom caps and pepper strips or use pastry tube
to pipe filling onto vegetables. Garnish each as desired and serve.
Avocado Sorbet1 cup sugar 1 cup light corn syrup 2 cups water 1 teaspoon grated lime peel 3 avocados, seeded, peeled and mashed 2 tablespoons lemon juice 1 tablespoon lime juice Fresh raspberries and crisp cookies, optional Bring sugar, corn syrup and water to boil in large saucepan. Remove from heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados and lemon and lime juice in blender or food processor until smooth. Add cooled sugar mixture; blend until thoroughly combined. Pour into 13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch. Freeze 1 hour. Remove sorbet from freezer, beat 2 to 3 minutes until light and creamy. Pour back into pan; cover with plastic wrap and freeze until firm, about 4 hours. Serve sorbet with fresh raspberries and crisp cookies.Melons with Sweet Avocado Dip
1 package (8 ounces) cream cheese, softened 1 carton (8 ounces) sour cream 2 tablespoons sugar 1 avocado, seeded, peeled and mashed assorted fresh melon (honey dew, watermelon, crenshaw, casaba, cantaloupe), seeded, peeled and cut into bite-sized pieces Blend all ingredients except melon in blender or food processor until smooth. Cover dip with plastic wrap; refrigerate 1 hour. To serve, spoon dip into small serving bowl and surround with melon pieces.Safari Sandwich
2/3 cup mayonnaise 3 tablespoons chutney 12 ounces sliced ham 1 can (20 ounces) pineapple slices, drained 2 tablespoons butter 4 onion rolls, split and toasted 2 avocados, seeded, peeled and sliced Fresh parsley sprigs, optional Mix mayonnaise and chutney together in small bowl; set aside. Saute ham slices and pineapple in butter until lightly browned. Spread about 1 tablespoon chutney mixture on each cut side of onion rolls. For each sandwich, place ham slice over chutney mixture; top with 3 or 4 avocado slices and pineapple slice. Garnish with parsley and any remaining pineapple slices. Tropical CompoteHoney Lime Dressing 2 avocados, seeded, peeled and cubed 2 kiwis, peeled and sliced 1 banana, peeled and sliced 1 papaya, seeded peeled and sliced 1/2 cup sweetened flaked coconut, toasted Prepare Honey Lime Dressing. Mix fruit together in serving bowl; pour Honey Lime Dressing over top. Sprinkle with coconut and serve. Honey Lime Dressing 3/4 cup plain yogurt 2 tablespoons lime juice 1/4 cup honey 1/4 teaspoon grated lime peel Stir all ingredients together.Fruited Rice Salad on the Half4 cups cooked brown or wild rice 1/4 cup raisins 1/2 cup chopped dried apricots 1/2 cup chopped pecans 2 avocados Vinaigrette Chill rice. Pour boiling water over raisins and apricots in small bowl. Let stand 10 minutes, drain and cool. Heat oven to 350F. Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove from oven, set aside. Prepare Vinaigrette. Toss rice, raisins, apricots, and pecans with Vinaigrette, refrigerate 1 hour. Just before serving, halve, seed and peel avocados. Fill each half with rice salad and serve. Vinaigrette 1/4 cup safflower or vegetable oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1 teasoon honey 1/4 teaspoon ground coriander 1/4 teaspoon Dijon-style mustard Salt and pepper to taste Shake all ingredients together in tightly covered container.Chicken Waldorf Pitas with Curried Yogurt SauceCurried Yogurt Sauce 2 whole chicken breasts, skinned, boned, cooked and cubed 1/2 cup Italian dressing 1 medium green apple, cubed 1/4 cup thinly sliced celery 1/4 cup sliced almonds, toasted 3 tablespoons raisins 2 avocados, seeded, peeled and cubed 4 pita breads, halved 8 pieces curly greenleaf lettuce Cherry tomatoes, optional Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing 4 to 8 hours. Stir in apple, celery, almonds and raisins. Add Curried Yogurt Sauce. Gently fold in avocados. Place lettuce in pita halves and fill with chicken mixture. Garnish with tomatoes. Curried Yogurt Sauce 1 cup plain low-fat yogurt 1/2 to 1 teaspoon curry powder 1/4 teaspoon mace Stir ingredients together.Spaghetti Squash and Avocado SaladAvocado Oil Vinaigrette 1 medium spaghetti squash 6 mushrooms, sliced 1/2 each red and green bell pepper, julienned 1 can (4 ounces) sliced black olives, drained 2 avocados, seeded, peeled and sliced Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve. Avocado Oil Vinaigrette 3/4 cup avocado oil or light vegetable oil 1/4 cup white wine vinegar 2 to 3 cloves garlic, crushed 1 teaspoon each oregano, sweet basil, rosemary, dry mustard and Worcestershire sauce Salt and pepper to taste Shake all ingredients together in tightly covered container. Let Vinaigrette stand at least 24 hours.Crab and Avocado Melts3 cups shredded Cheddar cheese 1 can (6 ounces) crab meant, rinsed, drained and flaked 1/3 cup finely chopped green bell pepper 6 slices bacon, cooked and crumbled 2/3 cup sour cream 1/2 cup mayonnaise Salt and pepper to taste 2 avocados, seeded, peeled and sliced 5 English muffins, split and lightly toasted Combine 1 cup cheese, crab meat, green pepper, bacon, sour cream, mayonnaise and salt and pepper in a large bowl. Spoon crab mixture onto muffin halves. Top each with avocado slices and remaining cheese. Broil 3 to 5 minutes or just until cheese melts.Turkey Curry Bombay1/4 cup butter 2 cups cooked and cubed turkey or chicken 1 medium onion, minced 1 to 1/2 tablespoons curry powder 1/4 cup chutney 1/4 cup sherry Bombay sauce 2 avocados, halved, seeded and peeled Crumbled bacon Peanuts or toasted coconut, optional Melt butter in a medium frying pan. Saute turkey and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry. Pour Bombay Sauce into turkey mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve. Bombay Sauce 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon each pepper and paprika 1/4 teaspoon salt 3/4 cup milk 1 cup shredded mild Cheddar cheese Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.Confetti Chicken Salad1/4 cup fresh lime juice 3 tablespoons olive oil 1 clove garlic, crushed 1 teaspoon chili powder 1/4 teaspoon salt 2 cups cooked and cubed chicken 1 red bell pepper, cut into thin strips 1/3 cup sliced green onions, including tops 2 tablespoons chopped fresh cilantro or parsley 2 jalapeno peppers, stemmed, seeded and minced 3 cups cooked rice, cooled 2 avocados, seeded, peeled and cut into chunks Blend lime juice, oil, garlic, chili powder and salt in large bowl. Add chicken, red pepper, onions, cilantro and hot peppers. Cover and refrigerate 2 to 3 hours. Add rice and avocado chunks; toss lightly, and serve.Pesto Avocado TortaPesto 2 packages (8 ounces each) cream cheese, softened 2 cups butter, softened 2 avocados French bread Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese and butter together until smooth. Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly. Spread pesto over cream cheese layer. Spoon aonother 1 cup cream cheese mixture over pesto, spreading evenly. Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture. Cover and refrigerate 6 to 8 hours or overnight. Thirty minutes before serving, lift torta from loaf pan and remove foil. Serve with large slices of French bread. Pesto 1 cup fresh spinach 1/2 cup fresh basil leaves 1/3 cup grated Parmesan cheese 1/3 cup olive oil 1/4 cup pine nuts 1 clove garlic, crushed Blend all ingredients in blender or food processor until smooth.Avocado Mousse Melba2 avocados, seeded, peeled and mashed 1 can sweetened condensed milk 1/2 cup lemon juice 2 cups heavy cream Raspberry Sauce Blend avocados, milk and lemon juice in blender until smooth. Whip 1 cup heavy cream; fold avocado mixture into whipped cream. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours. Prepare Raspberry Sauce. Just before serving, whip remaining 1 cup heavy cream. Spoon 1/2 cup whipped cream on each plate. Spread into 5-inch circle with back of spoon. Drizzle a thin line of Raspberry Sauce in a circle near the center. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce. Raspberry Sauce 1 package (10 ounces) frozen raspberries 1/2 cup currant jelly 1 tablespoon water 1 1/2 teaspoons cornstarch Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired.Spicy Nachos Supreme1 can (8 ounces) tomato sauce 1 can (4 ounces) diced green chiles 1/2 cup chopped green bell pepper 1 green onion, sliced 1/4 teaspoon hot pepper sauce 1 bag (10 ounces) tortilla chips 2 cups shredded Cheddar cheese 1 avocado 1 teaspoon lemon juice 1/2 cup sour cream Jalapeno pepper slices, optional Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in bowl; let stand 15 minutes. Place tortilla chips in shallow 8 x 10 inch baking dish. Pour sauce over chips; sprinkle grated cheese over all. Broil nachos 3 minutes or until cheese melts. Just before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices. Serve immediately.Classic Guacamole4 avocados, seeded and peeled 2 tablespoons lemon juice 1 clove garlic, crushed 1 tomato, finely chopped 1/4 cup finely chopped onion 1/4 teaspoon ground cumin 3 5o 4 drops hot pepper sauce Tortilla chips Using a fork, coarsely mash avocado with lemon juice and garlic. Stir in remaining ingredient to blend. Garnish as desired and serve with tortilla chips.Avocado Salmon Sandwich1 ripe avocado juice of 1 lemon 6 hamburger buns, split 2 cans (7 3/4 oz each) sockeye salmon, or 1 large can 6 slices process type Swiss cheese Sesame seeds Preheat broiler to about 475F. Peel and slice avocado and sprinkle with part of the lemon juice. Divide avocado slices evenly over the bottoms of the hamburger buns. Drain salmon and break into chunks. Divide evenly over avocado slices, and sprinkle with remaining lemon juice. Top with second halves of the buns, then with cheese slices. Sprinkle with sesame seeds. Broil about 8 inches from heat until cheese melts and the sandwiches are heated through. Garnish with dill pickles.
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