NetNews Usenet Archive 1992 #31/NN_1992_31.iso/spool/rec/food/cooking/24060

Internet Message Format | 1992-12-30 | 14.5 KB

Xref: sparky rec.food.cooking:24060 rec.food.recipes:1377
Newsgroups: rec.food.cooking,rec.food.recipes
Path: sparky!uunet!zaphod.mps.ohio-state.edu!menudo.uh.edu!sugar!taronga!arielle
From: [e-mail] (Stephanie da Silva)
Subject: COLLECTION: Lots of Avocados
Message-ID: <[e-mail]>
Organization: Taronga Park BBS
Date: Wed, 30 Dec 1992 10:28:53 GMT
Approved: [e-mail]
Lines: 436

Quite some time ago, I sent away for a booklet on avocado recipes.
You know -- one of those things you clip out of a magazine.  I was
flipping through it recently and there are a lot of bizarre recipes
in it, so I just had to share some with you.  I also included some
interesting (IMO) recipes and some basic ones, too.  One thing I
don't really like is how the booklet touts avocados as being "healthy"
i.e. no cholesterol but then they neglect to mention how they're
loaded with fat.  Ohwell.  The recipes.


Berried Avocado Grapefruit Salad

Bibb lettuce
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing

Line serving platter or individual salad plates with lettuce and
watercress.  Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.

Strawberry Avocado Parfait

2 avocados, seeded, peeled and cubed
6 large fresh or thawed frozen strawberries
1/2 cup strawberry flavoured yogurt
1 tablespoon orange juice concentrate
1 teaspoon brown sugar
Shredded coconut, optional

Place strawberries in a bowl; lightly mash with fork.  Add avocado
cubes and gently mix together.  Spoon strawberr/avocado mixture
into four long-stemmed wine glasses.  Combine yogurt, orange juice
concentrate and brown sugar in a small bowl.  Drizzle yogurt mixture
over strawberries and avocado and sprinkle with coconut.

Avocado 'N Everything Pizza

2 cups buttermilk baking mix
1/2 cup hot water
1 can (8 ounces) tomato sauce
1/4 cup chopped green onion
1/2 cup shredded mozzarella cheese
1/2 cup sliced muchrooms
1/3 cup sliced ripe olives
1 small tomato, sliced
2 tablespoons olive oil
1 avocado, seeded, peeled and sliced
Fresh basil leaves, optional

Heat oven to 425F.  Stir together buttermilk mix and water with fork
in small bowl.  Pat or roll into 12-inch circle on ungreased baking
sheet or pizza pan.  Mix together tomato sauce and green onion; spread
over pizza dough.  Top with cheese, mushrooms, olives and tomato
slices.  Drizzle olive oil over top.  Bake 15 to 20 minutes or until
edge of crust is golden brown.  Remove pizza from oven and arrange
avocado slices over top.  Garnish with basil leaves and serve.

Prosciutto/Salmon Wraps

2 avocados, seeded and peeled
8 slices each prosciutto and smoked salmon
Fresh lemon or lime

Cut each avocado into 8 slices.  Diagonally wrap each with a
prosciutto or salmon slice.  Arrange wraps on serving platter,
garnish with lemon or lime and serve.

Party Dip

1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chiles, drained
1 envelope (1 1/2 ounces) taco seasoning mix
2 avocados, seeded and peeled
1 tablespoon lemon jice
taco sauce to taste
1 cup sour cream
shredded lettuce
1 tomato, chopped
ripe olives, sliced
shredded Cheddar cheese
tortilla chips

In a small bowl, mix together refried beans, chiles and taco seasoning
mix; spread over serving platter.  Coarsley mash together avocados,
lemon juice, and taco sauce; spread over bean mixture.  Top with sour
cream and sprinkle lettuce, tomato, olives and cheese over all.  Serve
with tortilla chips.

Vegetable Pick-Ups

2 avocados, seeded, peeled and mashed
1 package (8 ounces) cream cheese, softened
2 tablespoons butter
2 teaspoons lemon juice
4 to 6 drops hot pepper sauce
2 stalks celery, cut into 3-inch pieces
1/4 pound fresh mushrooms, stems removed
1 each green and red bell pepper, seeded and cut into thick strips
garnishes: fresh chives, parsley sprigs, radish slices, olive slices,
           pecan or walnut halves

Blend avocados, cream cheese, butter, lemon juice and hot pepper
sauce in blender or food processor until smooth.  Spoon filling into
celery pieces, mushroom caps and pepper strips or use pastry tube
to pipe filling onto vegetables.  Garnish each as desired and serve.

Avocado Sorbet

1 cup sugar
1 cup light corn syrup
2 cups water
1 teaspoon grated lime peel
3 avocados, seeded, peeled and mashed
2 tablespoons lemon juice
1 tablespoon lime juice
Fresh raspberries and crisp cookies, optional

Bring sugar, corn syrup and water to boil in large saucepan.  Remove
from heat; stir in lime peel.  Cool 50 to 60 minutes.  Blend avocados
and lemon and lime juice in blender or food processor until smooth.
Add cooled sugar mixture; blend until thoroughly combined.  Pour into
13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch.
Freeze 1 hour.  Remove sorbet from freezer, beat 2 to 3 minutes until
light and creamy.  Pour back into pan; cover with plastic wrap and
freeze until firm, about 4 hours.  Serve sorbet with fresh raspberries
and crisp cookies.

Melons with Sweet Avocado Dip

1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) sour cream
2 tablespoons sugar
1 avocado, seeded, peeled and mashed
assorted fresh melon (honey dew, watermelon, crenshaw, casaba,
cantaloupe), seeded, peeled and cut into bite-sized pieces

Blend all ingredients except melon in blender or food processor until
smooth.  Cover dip with plastic wrap; refrigerate 1 hour.  To serve,
spoon dip into small serving bowl and surround with melon pieces.

Safari Sandwich

2/3 cup mayonnaise
3 tablespoons chutney
12 ounces sliced ham
1 can (20 ounces) pineapple slices, drained
2 tablespoons butter
4 onion rolls, split and toasted
2 avocados, seeded, peeled and sliced
Fresh parsley sprigs, optional

Mix mayonnaise and chutney together in small bowl; set aside.  Saute
ham slices and pineapple in butter until lightly browned.  Spread
about 1 tablespoon chutney mixture on each cut side of onion rolls.
For each sandwich, place ham slice over chutney mixture; top with 3
or 4 avocado slices and pineapple slice.  Garnish with parsley and
any remaining pineapple slices.

Tropical Compote

Honey Lime Dressing
2 avocados, seeded, peeled and cubed
2 kiwis, peeled and sliced
1 banana, peeled and sliced
1 papaya, seeded peeled and sliced
1/2 cup sweetened flaked coconut, toasted

Prepare Honey Lime Dressing.  Mix fruit together in serving bowl;
pour Honey Lime Dressing over top.  Sprinkle with coconut and serve.

Honey Lime Dressing

3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon grated lime peel

Stir all ingredients together.

Fruited Rice Salad on the Half

4 cups cooked brown or wild rice
1/4 cup raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
2 avocados
Vinaigrette

Chill rice.  Pour boiling water over raisins and apricots in small
bowl.  Let stand 10 minutes, drain and cool.  Heat oven to 350F.
Place pecans on shallow baking pan; bake 5 to 8 minutes.  Remove
from oven, set aside.  Prepare Vinaigrette.  Toss rice, raisins,
apricots, and pecans with Vinaigrette, refrigerate 1 hour.  Just
before serving, halve, seed and peel avocados.  Fill each half with
rice salad and serve.

Vinaigrette

1/4 cup safflower or vegetable oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teasoon honey
1/4 teaspoon ground coriander
1/4 teaspoon Dijon-style mustard
Salt and pepper to taste

Shake all ingredients together in tightly covered container.

Chicken Waldorf Pitas with Curried Yogurt Sauce

Curried Yogurt Sauce
2 whole chicken breasts, skinned, boned, cooked and cubed
1/2 cup Italian dressing
1 medium green apple, cubed
1/4 cup thinly sliced celery
1/4 cup sliced almonds, toasted
3 tablespoons raisins
2 avocados, seeded, peeled and cubed
4 pita breads, halved
8 pieces curly greenleaf lettuce
Cherry tomatoes, optional

Prepare Curried Yogurt Sauce.  Marinate chicken in Italian dressing
4 to 8 hours.  Stir in apple, celery, almonds and raisins.  Add
Curried Yogurt Sauce.  Gently fold in avocados.  Place lettuce in
pita halves and fill with chicken mixture.  Garnish with tomatoes.

Curried Yogurt Sauce

1 cup plain low-fat yogurt
1/2 to 1 teaspoon curry powder
1/4 teaspoon mace

Stir ingredients together.

Spaghetti Squash and Avocado Salad

Avocado Oil Vinaigrette
1 medium spaghetti squash
6 mushrooms, sliced
1/2 each red and green bell pepper, julienned
1 can (4 ounces) sliced black olives, drained
2 avocados, seeded, peeled and sliced

Prepare Avocado Oil Vinaigrette at least 24 hours before serving
time.  Halve squash lengthwise, scoop out seeds.  Place halves
cut side down in large saucepan; add water to a depth of two inches;
cover and bring to a boil.  Reduce heat; simmer squash 20 minutes.
Drain off water; cool squash and shred into strands.  Mix squash,
mushrooms, peppers, olives and avocados in serving bowl.  Pour
Vinaigrette over, toss gently and serve.

Avocado Oil Vinaigrette

3/4 cup avocado oil or light vegetable oil
1/4 cup white wine vinegar
2 to 3 cloves garlic, crushed
1 teaspoon each oregano, sweet basil, rosemary, dry mustard and
Worcestershire sauce
Salt and pepper to taste

Shake all ingredients together in tightly covered container.  Let
Vinaigrette stand at least 24 hours.

Crab and Avocado Melts

3 cups shredded Cheddar cheese
1 can (6 ounces) crab meant, rinsed, drained and flaked
1/3 cup finely chopped green bell pepper
6 slices bacon, cooked and crumbled
2/3 cup sour cream
1/2 cup mayonnaise
Salt and pepper to taste
2 avocados, seeded, peeled and sliced
5 English muffins, split and lightly toasted

Combine 1 cup cheese, crab meat, green pepper, bacon, sour cream,
mayonnaise and salt and pepper in a large bowl.  Spoon crab mixture
onto muffin halves.  Top each with avocado slices and remaining cheese.
Broil 3 to 5 minutes or just until cheese melts.

Turkey Curry Bombay

1/4 cup butter
2 cups cooked and cubed turkey or chicken
1 medium onion, minced
1 to 1/2 tablespoons curry powder
1/4 cup chutney
1/4 cup sherry
Bombay sauce
2 avocados, halved, seeded and peeled
Crumbled bacon
Peanuts or toasted coconut, optional

Melt butter in a medium frying pan.  Saute turkey and onion until
lightly browned.  Add curry powder; continue to saute.  Stir in
chutney and sherry.  Pour Bombay Sauce into turkey mixture and place
over low heat to warm through.  Spoon into each avocado half.  Garnish
with bacon, peanuts or coconut and serve.

Bombay Sauce

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon each pepper and paprika
1/4 teaspoon salt
3/4 cup milk
1 cup shredded mild Cheddar cheese

Melt butter in saucepan; add flour, pepper, paprika and salt and mix
well.  Whisk in milk until smooth and cook over low heat until thick
and bubbly.  Stir in cheese.

Confetti Chicken Salad

1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups cooked and cubed chicken
1 red bell pepper, cut into thin strips
1/3 cup sliced green onions, including tops
2 tablespoons chopped fresh cilantro or parsley
2 jalapeno peppers, stemmed, seeded and minced
3 cups cooked rice, cooled
2 avocados, seeded, peeled and cut into chunks

Blend lime juice, oil, garlic, chili powder and salt in large bowl.
Add chicken, red pepper, onions, cilantro and hot peppers; toss
lightly, and serve.

Pesto Avocado Torta

Pesto
2 packages (8 ounces each) cream cheese, softened
2 cups butter, softened
2 avocados
French bread

Prepare pesto.  Line 9 x 5 x 3-inch loaf pan with foil.  Beat cream
cheese and butter together until smooth.  Spoon about 1 1/2 cups
cream cheese mixture into bottom of loaf pan; spread evenly.  Spread
pesto over cream cheese layer.  Spoon aonother 1 cup cream cheese
mixture over pesto, spreading evenly.  Halve, seed and peel avocados.
Cut each half into 8 slices but do not pull apart.  Lay sliced
avocado halves on cream cheese layer and top with remaining cream
cheese mixture.  Cover and refrigerate 6 to 8 hours or overnight.

Thirty minutes before serving, lift torta from loaf pan and remove
foil.  Serve with large slices of French bread.

Pesto

1 cup fresh spinach
1/2 cup fresh basil leaves
1/3 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup pine nuts
1 clove garlic, crushed

Blend all ingredients in blender or food processor until smooth.

Avocado Mousse Melba

2 avocados, seeded, peeled and mashed
1 can sweetened condensed milk
1/2 cup lemon juice
2 cups heavy cream
Raspberry Sauce

Blend avocados, milk and lemon juice in blender until smooth.  Whip
1 cup heavy cream; fold avocado mixture into whipped cream.  Spoon
mixture into 4 cup serving dish; refrigerate 3 to 5 hours.  Prepare
Raspberry Sauce.  Just before serving, whip remaining 1 cup heavy
cream.  Spoon 1/2 cup whipped cream on each plate.  Spread into
5-inch circle with back of spoon.  Drizzle a thin line of Raspberry
Sauce in a circle near the center.  Drizzle another thin line of
Raspberry Sauce in circle 1 inch from outside edge of cream.  Using
a knife, draw through whipped cream and Raspberry Sauce beginning
at center and going to outside edge.  Spoon avocado mousse on side
of whipped cream; serve with Raspberry Sauce.

Raspberry Sauce

1 package (10 ounces) frozen raspberries
1/2 cup currant jelly
1 tablespoon water
1 1/2 teaspoons cornstarch

Thaw raspberries; heat with jelly to boiling.  Combine water and
cornstarch; stir into raspberry mixture.  Heat to boiling; continue
to boil and stir 1 minute.  Cool sauce.  Press through sieve to
remove seeds before serving, if desired.

Spicy Nachos Supreme

1 can (8 ounces) tomato sauce
1 can (4 ounces) diced green chiles
1/2 cup chopped green bell pepper
1 green onion, sliced
1/4 teaspoon hot pepper sauce
1 bag (10 ounces) tortilla chips
2 cups shredded Cheddar cheese
1 avocado
1 teaspoon lemon juice
1/2 cup sour cream
Jalapeno pepper slices, optional

Combine tomato sauce, chiles, green pepper, green onion and hot
pepper sauce in bowl; let stand 15 minutes.  Place tortilla chips
in shallow 8 x 10 inch baking dish.  Pour sauce over chips; sprinkle
grated cheese over all.  Broil nachos 3 minutes or until cheese
melts.  Just before serving, seed, peel and mash avocado.  Stir in
lemon juice.  Spoon avocado mixture and sour cream on hot nachos
and top with jalapeno slices.  Serve immediately.

Classic Guacamole

4 avocados, seeded and peeled
2 tablespoons lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/4 teaspoon ground cumin
3 5o 4 drops hot pepper sauce
Tortilla chips

Using a fork, coarsely mash avocado with lemon juice and garlic.
Stir in remaining ingredient to blend.  Garnish as desired and
serve with tortilla chips.
--
Stephanie da Silva                                    [e-mail]