Recipe - Guacamole Con Cilantro

2 Avocados mashed
1 tablespoon Lemon juice
2 Tomatoes peel and chop
1 cup Onions chopped
1 teaspoon Seasoned salt
One half teaspoon Lemon pepper
2 tablespoon Black olives chopped
1 tablespoon Green chili peppers
Chopped
1 tablespoon Fresh cilantro chopped

Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the
tomatoes. Add along with remaining ingredients to the avocado mixture;
blend. Cover and chill. Serve over chicken enchiladas or as a sauce over
any Mexicanstyle chicken, beef, or cheese dish. Also serve with tortilla
chips as a dip. Can be kept in refrigerator up to 24 hours if covered very
tightly.

Recipe By : Jo Anne Merrill

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini