| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
5 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion, chopped 50 ml |
| 1 |
t |
Garlic, minced 5 ml |
| 2 |
t |
Chili powder 10 ml |
| 2 |
t |
Cumin 10 ml |
| 2 |
c |
Frozen peas 350 g |
| 1/3 |
c |
Water 75 ml |
| 4 |
t |
Lemon juice 20 ml |
| 1/4 |
c |
Avocado, chopped 50 ml |
| 1/4 |
c |
Tomato, diced 50 ml |
| 1/2 |
t |
Ea. salt & pepper 2 ml |
INSTRUCTIONS
From: "John M. Nardo M.D." <jnardo@onramp.net> Date: Tue, 25 Jun 1996
06:06:50 -0400 Cook first 4 ingredients in a non-stick pan over medium
heat until onion is soft. Add the peas and water. Cover and cook 3
minutes. Puree in blender until smooth. (A blender works better than a
food processor for this recipe.) Let cool and add remaining
ingredients. Serve as a side salad, with tortillas or with nacho
chips. Makes 5 - 1/2 cup servings. Serving Information: Fat: 1 g,
Calories: 88, Fibre: 3.2 g. Digest eat-lf.v096.n080 From the EAT-LF
recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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