Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3/4 c Mashed ripe avocado; (about
- 1/2 c Chopped fresh jicama or
- 1 Ear white corn; husked
- 2 tb Minced green onions; white
- 1 tb Minced cilantro sprigs
- 1/2 ts Finely minced garlic
- 1 tb Fresh lemon juice; or to
- 1 ts Asian chili sauce; see
OPTIONAL
Preparation
Notes: From Orange County Registar Cooks notes: Look for Asian chili sauce, also labeled "chili paste with garlic" or "chili paste" in the Asian aisle of well-stocked supermarkets. If you want to make the guacamole ahead of time, use milk to keep it from discoloring during hours of storage. (Dont use lactose-free milk, because its the lactic acid that prevents discoloration.) Any type of milk, from nonfat to regular, will work. 1. In a mixing bowl, combine avocado and jicama or water chestnuts. Standing the corn on one end, cut off all the kernels. Add the kernels to the avocado along with the remaining ingredients. Mix thoroughly. (If doing this in advance, transfer to a small bowl, press the guacamole to firmly pack it, smooth the surface, and cover the surface with a tablespoon of milk. Press plastic wrap onto the surface of the guacamole and refrigerate up to 12 hours. To use, stir the guacamole and serve.) Yield: 1 1/2 cups Nutritional information (per half-cup serving): 140 calories, 10.5 grams fat, 1.7 grams saturated fat, no cholesterol, 212 milligrams sodium, 68 percent calories from fat Source: "Quick Cooking With Pacific Flavors" by Hugh Carpenter and Teri Sandison (Stewart, Tabori & Chang, $35) Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27, 1998
