| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Frozen peas; cooked or microwaved |
| 1 |
|
Cooked artichoke heart or 1 canned artichoke heart |
| 1 |
|
Green onion; (scallion) |
| 1 |
|
Canned jalapeno washed and seeded; (optional) |
| 1/8 |
c |
Cilantro |
| 1 |
|
Ripe avocado |
| 1 |
|
Lemon ; Juice of |
|
|
Salt to taste |
INSTRUCTIONS
Thanks to everyone for the wonderful recipes that are posted every day. I
am finally posting. This recipe was in the 4-22-98 edition of the Pasadena
(California) Star News. The lady who developed it, Joan Takayama-Ogawa is a
finalist in the Sunset Magazine Centennial Cookoff. She is one of 14
finalists in this contest. The grand prize winner will be announced in the
September edition of the magazine.
In food processor, blend the cooked frozen peas into a paste. Add the
cooked artichoke heart. Set pea and artichoke heart paste aside.
In food processor, blend green onion (scallion), jalapeno and cilantro
until all ingredients are thoroughly chopped and mixed.
Mix in pea and artichoke paste.
Mix in avocado, lemon juice and salt to the entire mixture. Blend until
guacamole is completely mixed. Chill up to one day or serve immediately.
Makes about 6 servings (2 cups) Note: Guacamole can be made a day in
advance without discoloring. It does not turn brown until two or three
days. Artichoke and frozen peas can also be made in advance.
Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on
1998ril,
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”