Name: Guacamole Bowl
Ingredients: 6 10 inch flour tortilla; 2 Ripe avocados; peeled and mashed; 2 tb Onion; chopped; 1 Plum tomato; chopped; 2 tb Pitted ripe olives; chopped; 1 Lime; 1 tb Fresh cilantro; snipped; 1/2 c Sour cream; 3/4 ts Salt

Oh, it’s more than just the fear of being persecuted. When we choose to live lives that are not pleasing to the Lord, we do so because we fear missing out on fun, or fear that our idols of dependency will be snatched away, or fear God’s way won’t effectively get the job done, or fear we will be pulled out of our comfort zone, or fear that it is going to cost us too much. The list continues, but it all comes back to fear, and fear results because we walk by sight and a lack of faith in God’s promises (cf. 2 Cor. 5:7). We don’t always live to please God because we think we know better than God as to what it takes to make us more productive and content and happy.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers	16	Servings

INGREDIENTS

6		10 inch flour tortilla
2		Ripe avocados; peeled and mashed
2	tb	Onion; chopped
1		Plum tomato; chopped
2	tb	Pitted ripe olives; chopped
1		Lime
1	tb	Fresh cilantro; snipped
1/2	c	Sour cream
3/4	ts	Salt

INSTRUCTIONS

Preheat oven to 400 degrees F. For tortilla shell, lightly spray bottom and
sides of Mini-baking bowl (small stoneware bowl) with vegetable oil using
Kitchen Spritzer (PAM). GEntly press 1 tortilla in bottom of baking bowl to
form a shell. Bake 5-7 minutes or until edges are lightly browned. Cool
slightly; carefully remove from Baking bowl. Cool on Nonstick cooling rack.
Using PIzza cutter, cut each remaining tortilla into 12 triangles; arrange
in a single layer on Flat baking stone. Bake 6-8 minutes or until edges are
lightly browned and crisp. Remove from stone, cool completely. In classic 2
qt batter bowl, mash avocado using pastry blender. Using food chopper, chop
onion, tomato, and olives; place in batter bowl using kitchen scraper.
Juice lime to measure 1 tsp juice using Lemon Aid. Snip cilantro using
Kitchen cutters. Add lime juice, cilantro, sour cream, and salt to avocado
mixture, mix well. Spoon mixture into tortilla shell; place on serving
plate. Surround with tortilla chips.
Makes 2 cups
NOTES : Served in a crisp, edible tortill abowl, this creamy guacamole will
be the main attraction at your next party.
Recipe by: Pampered Chef
Posted to MasterCook Digest by "J.J. Sommerville"
<cuttlefish@mindspring.com> on Nov 7, 1998, converted by MM_Buster v2.0l.

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