Recipe - Guacamole Bowl

6 10 inch flour tortilla
2 Ripe avocados; peeled and
mashed
2 tablespoon Onion; chopped
1 Plum tomato; chopped
2 tablespoon Pitted ripe olives; chopped
1 Lime
1 tablespoon Fresh cilantro; snipped
One half cup Sour cream
Three fourths teaspoon Salt

Preheat oven to 400 degrees F. For tortilla shell, lightly spray bottom and
sides of Minibaking bowl (small stoneware bowl) with vegetable oil using
Kitchen Spritzer (PAM). GEntly press 1 tortilla in bottom of baking bowl to
form a shell. Bake 57 minutes or until edges are lightly browned. Cool
slightly; carefully remove from Baking bowl. Cool on Nonstick cooling rack.
Using PIzza cutter, cut each remaining tortilla into 12 triangles; arrange
in a single layer on Flat baking stone. Bake 68 minutes or until edges are
lightly browned and crisp. Remove from stone, cool completely. In classic 2
qt batter bowl, mash avocado using pastry blender. Using food chopper, chop
onion, tomato, and olives; place in batter bowl using kitchen scraper.
Juice lime to measure 1 tsp juice using Lemon Aid. Snip cilantro using
Kitchen cutters. Add lime juice, cilantro, sour cream, and salt to avocado
mixture, mix well. Spoon mixture into tortilla shell; place on serving
plate. Surround with tortilla chips.

Makes 2 cups

NOTES : Served in a crisp, edible tortill abowl, this creamy guacamole will
be the main attraction at your next party.

Recipe by: Pampered Chef

Posted to MasterCook Digest by "J.J. Sommerville"
cuttlefish@mindspring.com on Nov 7, 1998, converted by MM_Buster v2.0l.