GUACAMOLE & NACHOS

How about some Guacamole and Nachos.

GUACAMOLE

3 avocados

1 - 41/2 oz. can Taco Sauce

1 tablespoon onion (finely chopped)

1 tablespoon green chili (peeled & minced)

1/2 teaspoon salt

Mash peeled and seeded avocados in Taco Sauce; add remaining ingredients, minced very fine. Mix and serve on lettuce leaves.

~~~~~~~~~~~~~~~~~~~

NACHOS

12 torillas

1 - 10 oz. can jalapeno Peppers

1 - 15 oz. can refried beans

1/2 lb. sliced cheddar cheese

Cut tortillas into quarters. Fry in deep fat until crisp. Drain. Spread refried beans on ech tortilla quarter. Cut jalapeno peppers crosswise into circles. Place one round slice of jalapeno pepper on top of beans, cover with a triangle of cheese. Place in oven and heat until cheese is melted. Salt to taste. ( You can actually rearrange these any way you like to)

AVOCADO SALAD & AVOCADO-CAULIFLOWER SALAD

Here are two avocado recipes from my little postcard cook book called 'Mexican Cookin'. Enjoy.

AVOCADO SALAD

1 large avocado
1/2 cup mayonnaise
1/2 cup dairy sour cream
Dash of cayenne pepper2 teaspoons lemon juice
2 teaspoons chopped onion
1/2 teaspoon garlic salt

Cream avocado; add remaining ingredients and chill.

~~~~~~~~~~~~~~~~~

AVOCADO-CAULIFLOWER SALAD

4 cups fresh or frozen cauliflowerets
4 large ripe avocados
1/4 cup olive oil
1/2 teaspoon sugar
2 tablespoons vinegar
3/4 cup mayonnaise
1 teaspoon paprika
Salt & Pepper to taste

Cook and drain cauliflower. If necessary, break in bite-size pieces; cool. Cut avocados in halves, remove pits and peel off skins. Cut in bite-size cubes. Cover with remaining ingredients.