Recipe - Low Fat Guacamole

One fourth cup Frozen peas; cooked or
microwaved
1 Cooked artichoke heart or 1
canned artichoke heart
1 Green onion; (scallion)
1 Canned jalapeno washed and
seeded; (optional)
1/8 cup Cilantro
1 Ripe avocado
1 Lemon ; Juice of
Salt to taste

Thanks to everyone for the wonderful recipes that are posted every day. I
am finally posting. This recipe was in the 42298 edition of the Pasadena
(California) Star News. The lady who developed it, Joan TakayamaOgawa is a
finalist in the Sunset Magazine Centennial Cookoff. She is one of 14
finalists in this contest. The grand prize winner will be announced in the
September edition of the magazine.

In food processor, blend the cooked frozen peas into a paste. Add the
cooked artichoke heart. Set pea and artichoke heart paste aside.

In food processor, blend green onion (scallion), jalapeno and cilantro
until all ingredients are thoroughly chopped and mixed.

Mix in pea and artichoke paste.

Mix in avocado, lemon juice and salt to the entire mixture. Blend until
guacamole is completely mixed. Chill up to one day or serve immediately.
Makes about 6 servings (2 cups) Note: Guacamole can be made a day in
advance without discoloring. It does not turn brown until two or three
days. Artichoke and frozen peas can also be made in advance.
Posted to JEWISHFOOD digest by Harriet Neal queenbe@earthlink.net on
1998ril,