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Canyon Ranch Guacamole
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy
Lowfat, Appetizer
12
Servings
INGREDIENTS
12
oz
Asparagus or 2-cups chopped; lightly steamed
2 1/4
ts
Fresh lemon juice
3
tb
Chopped onion
1
lg
Tomato; chopped
3/4
ts
Salt; optional
1/2
ts
Chili powder
1/4
ts
Cumin
1/4
ts
Black pepper
1
Garlic clove; minced
1
ds
Tabasco sauce
1/3
c
Light sour cream
INSTRUCTIONS
Combine all ingredients in a blender and blend until smooth.
Transfer guacamole to a bowl. Cover tightly and refrigerate several hours
or overnight before serving. Makes 3 cups (12 1/4-cup servings).
*REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones
Notes: If you're using frozen asparagus spears, it is not necessary to
steam them; just thaw to room temperature.
Sent by Pat Hanneman; Recipe provided by Orlando Ramirez
<www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and
converted by MC_Buster.
Recipe by: Jeanne Jones (*see ref)
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13,
1998
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