Recipe - New Age Guacamole

Three fourths cup Mashed ripe avocado; (about
1 medium)
One half cup Chopped fresh jicama or
water chestnuts
1 Ear white corn; husked
2 tablespoon Minced green onions; white
and green parts
1 tablespoon Minced cilantro sprigs
One half teaspoon Finely minced garlic
1 tablespoon Fresh lemon juice; or to
taste
1 teaspoon Asian chili sauce; see
cook's notes
One fourth teaspoon Salt

OPTIONAL
1 tablespoon Milk; see cook's notes

Notes: From Orange County Registar

Cook's notes: Look for Asian chili sauce, also labeled "chili paste with
garlic" or "chili paste" in the Asian aisle of wellstocked supermarkets.

If you want to make the guacamole ahead of time, use milk to keep it from
discoloring during hours of storage. (Don't use lactosefree milk, because
it's the lactic acid that prevents discoloration.) Any type of milk, from
nonfat to regular, will work.

1. In a mixing bowl, combine avocado and jicama or water chestnuts.
Standing the corn on one end, cut off all the kernels. Add the kernels to
the avocado along with the remaining ingredients. Mix thoroughly. (If doing
this in advance, transfer to a small bowl, press the guacamole to firmly
pack it, smooth the surface, and cover the surface with a tablespoon of
milk. Press plastic wrap onto the surface of the guacamole and refrigerate
up to 12 hours. To use, stir the guacamole and serve.)

Yield: 1 One half cups

Nutritional information (per halfcup serving): 140 calories, 10.5 grams
fat, 1.7 grams saturated fat, no cholesterol, 212 milligrams sodium, 68
percent calories from fat

Source: "Quick Cooking With Pacific Flavors" by Hugh Carpenter and Teri
Sandison (Stewart, Tabori & Chang, $35)

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 27,
1998