
From the extensive cookbook collection of the Blagg-Huey Library on the Denton campus of TWU, a couple of guacamole recipes to consider as you plan your Cinco de Mayo festivities.
From The Multicultural Cookbook for Students by Lois Sinaiko Webb and Lindsay Grace Roten
Guacamole (Avocado Dip)
Avocados, often called "poor man's butter" for their creamy rich meat, make a great substitute for high-cholesterol foods such as sour cream, mayonnaise, and butter. The most popular way to eat avocados is in the avocado side dish, guacamole. The following makes 2 cups.
Ingredients
2 avocados, peeled, pits removed, finely chopped or mashed
From It's a Long Way to Guacamole: The Tex-Mex Cookbook by Rue Judd and Ann Worley
Guacamole
The following serves 30. Yield: 5-1/2 to 6 cups.
12 ripe avocados, peeled
1 to 2 teaspoons ground coriander
Salt and pepper to taste
Hot pepper sauce to taste
Juice of 4 limes
2 ripe tomatoes, peeled and chopped
1 jalapeno, seeded and chopped
1 small onion, grated
Mash avocados and add the remaining ingredients. Place several avocado seeds in the guacamole to prevent browning and cover tightly.
And from my personal collection, a bonus recipe.
Sheryl's Guacamole
2 large avocados
1 tablespoon mayo
1 tablespoon chunky salsa
1 cup shredded Monterey Jack cheese
Garlic salt
Salt
Pepper
1) Cut avocados in half, emptying contents onto plate (save pits to put in completed dish to prevent browning)
2) Mash avocados with a fork until desired consistency; place in mixing bowl
3) Stir in mayo, salsa, and cheese
4) Add garlic salt, salt and pepper to taste
Ole!
--Sandy Cochran