Recipe - Almond -- Poppy Seed Scones

1 cup Rice flour
1 cup Fine corn flour
2 teaspoon Baking powder
1 One half teaspoon Salt
Three fourths cup Milk
4 lg Eggs
One half pound Fresh white cheese; crumbled
or shed
; shredded (You could
; use farmer's,
; pressed ricotta, or
; Monterey Jack.)
One fourth cup Fresh coriander; chopped

AVOCADO SAUCE FOR THE ALMOJA
One half Onion
The juice of one lemon
1 Clove garlic; minced, up to
2
One half Tomato; minced
Extravirgin olive oil
1 Ripe avocado; peeled and
minced
Salt and pepper to taste
Fresh coriander; chopped

Mix the flours with the salt and baking powder. Add the eggs and the
milk, blend well. Add the cheese and coriander and let is rest for 15
minutes. Saute' in a nonstick pan with very little olive oil as
blinis.

Avocado Sauce for the Almojabanas:

Mix onion, garlic, tomato, avocado, and coriander, being careful not
to mash the avocado. Add the extravirgin olive oil, lemon, and salt
and pepper to taste. Serve on top of the warm almojabanas.

Recipe from Giovanna Huyke (copyright 1993 by Giovanna Huyke.)

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.