Recipe - Guacamollie

2 cup Frozen peas
4 teaspoon Fresh lemon juice
2 tablespoon Chopped fresh cilantro
One fourth cup Minced red onion
One half cup Ripe tomato; minced
6 tablespoon Plain yogurt; optional
Salt; to taste
Red pepper flakes; to taste

Place peas in a colander and run warm tap water over them until they are
defrosted, but still cold. Drain well, then dump them into a food
processor. Add lemon juice, garlic and cilantro and puree until very
smooth. Transfer to a medium bowl.

Stir in the onion, tomato, yogurt. Add salt and red pepper flakes, to
taste. Let stand about 10 minutes, then serve within an hour or two. Cover
tightly and refrigerate in the meantime. Makes 2 cups.

Serve with chips and steamed or grilled vegetables, with beans and rice, or
with any egg dish, cornmeal prep, soup, or casserole. Make a superb
sandwich filling.

It does not keep well so make it within an hour or two of the serving time.
19.4 cals, 0.3 g fat.

kitpath nov97

Recipe by: Mollie Katzen's Vegetable Heaven (1997)