| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
Sandwich |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped; peeled avocado |
| 2 |
|
Hard-cooked eggs; chopped |
| 6 |
sl |
Crisply cooked bacon; crumbled |
| 1/4 |
c |
Kraft real mayonnaise |
| 8 |
sl |
Whole-wheat bread |
| 1/4 |
lb |
Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced |
|
|
Soft Parkay margarine |
INSTRUCTIONS
Combine avocado, eggs, bacon and mayonnaise; mix lightly. For each
sandwich, cover one bread slice with Velveeta Mexican cheese spread,
approximately 1/4 cup avocado mixture and second bread slice. Spread
sandwich with margarine. Grill until lightly browned on both sides. 4
sandwiches.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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