Conference turris::cooks

    620.1
    1250.3
    1867.5
    1867.6

    Different from the others but this is how I do it.
    
    One ripe avocado
    One fresh lime
    Mayonaisse (I use diet)
    Salt
    One fresh jalapeno or cayenne powder
    
    Mash the avocado fruit with a fork and place in a bowl. Add the juice
    of half a fresh lime, about one tbsp mayo, 1/4 tsp salt (or to taste)
    and a finely chopped jalapeno or cayenne powder to taste.
    
    The above amounts aren't foolproof as I usually just add everything to
    taste. You may need the whole lime, a bit more mayo, salt and hot
    stuff. The biggest thing is the avocado has to be ripe but not over
    ripe. It should give just a bit when pressed and not be mushy. Be
    cautious if they are a very deep black color as these are often
    over ripe and will have bad spots, much like a banana. I am referring
    to the Haas variety; those ones you see the size of a small papaya
    ain't my cup of tea.
    
    Keith
    
    
    
    

    
    keep it simple, it will taste much better that way:
    
    DON'T use a blender, mash with a fork.....
    
    for each avocado:
    
    	1 tblspoon hot sauce (like picante)
    	1 tsp lemon or lime juice
    	3 tblspoons finely chopped onion
    
    mash it all together:
    
    start with a light amount of salt (like from shaker) add and
    remash a little at a time to taste. To store in fridge, put saran
    wrap over bowl mash it down against the guac so that no air is
    between saran and guac (this will keep browning effect minimal).
    
    --Bert

    
      - mash an avocado
      - add mild grated cheddar cheese
      - add one tomato cut into very small bits
      - add garlic salt and plenty of tabasco
    
    (from my californian cousin).
    
    Monica
    

    
    	thanks for all your help!! 
    
    	Michelle

    i am looking for a recipe for quacamole that is low-cal, low-fat that
    is made from peas instead of avocados.  It was mentioned in the 
    11/14 issue of USA Sunday.  I will write them but I need the recipe
    before X-mas.
    
    Any pointers?

    I finally found the recipe for Guacamole made from Peas!!!
    
    Green Pea Guacamole with Avocado and Tomato
    
    1/2 cup diced ripe California avocado
    3 Tbls lemon juice, divided
    1 package (16oz.)perire peas, thawed
    4 green onions
    1/2 cup lightly packed cilantro
    1 jalepeno pepper, seeded  (Wash hands after handling pepper!)
    1 medium tomato, seeded
    
    Combine avocado and 1 Tbls lemon juice in medium bowl.  Combine peas,
    onions, cilantro, remaining 2 tbls lemon juice and jalapeno in food
    processor or blender,  process until smooth.  Add avocado and tomato,
    gently stir to combine.  Garnish with additional cilantro or tomato
    wedges, if desired.  Serve with Chips. 

    I make mine with peas all the time -- the recipe is almost fat free:

    *2 Cans of Mushy Peas (available in the UK -- not sure about the States)
    4-8 green onions, chopped fine
    1 green chili, chopped
    1-3 garlic cloves, mashed 
    1 jar of mild salsa
    Juice of a small lime
    1 small carton of half-fat sour cream
    1 huge handful of chopped coriander (cilantro)

    garnish: sprinkle with red dried chili seeks

    Mix all of the above, chill well and serve with tortilla chips.  This
    tastes so good and I always get asked for the recipe and NO ONE
    believes me when I tell them there is not a single avocado in it!

    *  Mushy peas are dried, whole green peas (not split peas).  To  
       cook, soak them overnight, drain off the water the next day, cover
       with fresh and cook until tender (about 1 1/2 hours).  Add salt at
       end of cooking.  Fortunately, they are available in cans here!

    I originally had a recipe I had found in Southern Living that called for
    thawed peas but find that the starch that comes up in Mushy peas makes
    for a much nicer consistancy -- it sorta subs for the creamy texture
    the fat in the avocado provides.

I tried the recipe in .8 last weekend, and it came out quite well!  The
texture wasn't quite as creamy as guacamole can be (I used a food processor,
fwiw), but it wasn't too far different, and the flavor was good.

However, I pretty much had to wing it on the amount of peas, salsa, and
sour cream, as the measurements given for those in .8 aren't terribly precise.
:-)  Perhaps someone could provide a little more info on the size (e.g., in
ounces) of the cans of "Mushy Peas," the jar of salsa, and the container of
sour cream.  I'd be curious to see how close my version came. :-)

-- Nina

P.S. For U.S. readers, I used the dried green peas.  I did find cans of
some kind of green peas (I forget the name/type), made by Goya, in the "ethnic
foods" section of the supermarket.  I wonder whether those might be equivalent
to canned British "Mushy Peas" (I didn't try them as I'd found the dried peas).