Recipe - Pat And Ed Kuletos Guacamole

Stephen Ceideburg
2 lg Hass avocados (just ripe,
not too soft; see note)
3 tablespoon Mayonnaise
2 tablespoon Salsa
1 tablespoon Crushed capers (use a garlic
press)
1 Garlic clove, crushed
2 Arugula leaves, chopped
Juice of One half lime
1 Handful chopped cilantro
2 Green onions, finely chopped
1 pn Cumin
2 ds Worcestershire
1 ds Marsala
Salt and pepper, to taste

Halve, peel and pit the avocados. Place the avocado flesh in a bowl and
mash with a fork. Do not use a blender; you want some texture.

Stir in the mayonnaise, salsa, crushed capers, garlic, chopped arugula,
lime juice, cilantro, onions, cumin, Worcestershire sauce and Marsala.

Taste the mixture and season with salt and pepper.

Note: The avocados should be still firm but slightly yield ing to the
touch,

Yields approximately 2 cups.

PER One fourth CUP: 185 calories, 2 g protein, 7 g carbohydrate, 19 g fat (3 g
saturated), 5 mg cholesterol, 95 mg sodium, 2 g fiber.

From an article in the San Francisco Chronicle, 9/15/93.

Posted by Stephen Ceideburg

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