Recipe: 32 Recipes using Avocado

These ought to keep you busy. :-)

Joe

FIESTA APPETIZER PIE
3 ripe avocados
1 tbsp. lemon juice
1 (8 oz.) carton dairy sour cream
2 scallions, finely chopped
1 (8 oz.) jar picante sauce
1 c. (4 oz.) finely shredded Monterey Jack cheese
Tortilla chips
In bowl, mash avocados with the lemon juice. Spread mixture evenly in bottom of 9-inch pie plate. Spread sour cream on top. Sprinkle with scallions. Spoon picante sauce over sour cream, then sprinkle the cheese over all. Cover and refrigerate until serving time. Serve with chips for dipping. When making this dish ahead, spread the sour cream completely over the avocado layer so it won't darken while the pie is stored in the refrigerator.

AVOCADO SOUP
6 ripe avocados, mashed
4 c. chicken broth
4 c. heavy cream
2 tsp. grated onion
1/2 tsp. salt
White pepper to taste
Garnish with sour cream
Combine all ingredients in blender or food processor and mix until smooth.

COLD AVOCADO SOUP
2 lg. ripe avocados
1 qt. milk
1/2 tsp. onion juice
Juice of 1 sm. lime or 1/2 lemon
2 pinches of chili powder
Salt & pepper to taste
Remove seeds and skin from fruit. Put aside 1/4 of one avocado and dice to serve on top of soup. Put remaining fruit in electric blender with milk and seasonings. Blend until smooth and creamy, adding more milk if too thick. Serve in soup bowls with diced avocados and additional chili powder on top. Don't over season or flavor of avocado will disappear.

AVOCADO CRABMEAT CREAM SOUP
4 avocados, peeled & seeded
1 (8 oz.) can of crabmeat
1 onion, chopped very finely
4 tbsp. butter
1 tbsp. all purpose flour
1/2 tsp. garlic powder
4 c. chicken stock
2 c. heavy cream
Salt & pepper to taste
Mash avocados and crabmeat. Saute onion in butter. Add flour, garlic powder, and chicken stock. Whip until smooth. Add avocado and crab mixture to the liquid. Simmer for 20 minutes. Add cream and season to taste. Serve either hot or very cold. NOTE: Light cream may be substituted for heavy cream.
MEXICAN BEAN DIP
1ST LAYER:
2 cans bean dip2ND LAYER:
3 avocados, mashed
Salt & paper
Tabasco sauce
Lemon juice
1/4 tsp. accent
3RD LAYER:
1 pt. sour cream
Paprika
4TH LAYER:
Green onions, finely cut
Tomatoes
5TH LAYER:
Longhorn cheese, finely grated
6TH LAYER:
Ripe olives, sliced
Spread on a flat plate. Pretty on a pedestal cake plate. Spread on bean dip, not quit to edge. Sprinkle on. OPTIONAL: 1/2 pkg. Lipton onion soup mix to be mixed in the sour cream. Spread to cover avocado layer. Serve with Mexican corn chips. Let sit awhile before serving.

BEAN SPREAD
1 can refried beans
1 lb. cheddar cheese
2 avocados
Tabasco
Lemon
1 can chopped green chilies
3 green onions
1 can black olives, sliced
Sour cream, if desired
Spread 1 can refried beans on a plate; layer on top 1 pound shredded cheddar cheese; then 2 avocados, mashed, seasoned with Tabasco and lemon to taste; then 1 can chopped green chilies and 3 green onions, sliced. End with 1 can black olives, sliced. Add sour cream, if desired. Serve with corn chips or tortilla chips.

CUKE COOLER
2 cucumbers, peeled and chunked
1/2 avocado
Juice of 1/2 lemon or lime
Process the ingredients in a blender until well liquified. Serves 3 or 4.

AVOCADO BREAD
1 loaf (uncut) French or Italian bread
3 ripe avocados (mashed with lemon
juice and Worcestershire sauce)
1 large onion (chopped fine)
3 tomatoes (chopped)
1 lb. crumbled cooked bacon
1 1/2 lbs. shredded cheese
Cut bread length wise and in half making four pieces. Scoop out bread, leaving shells. Butter and brown in oven approximately 10 minutes at 350 degrees. Let cool. Spread with avocado mix, onion, bacon, tomato and finish with shredded cheese. Brown in oven until cheese melts. Cut into serving size pieces. Enjoy.

AVOCADO BREAD
1 egg, room temperature, lightly beaten
1/2 c. ripe, mashed avocado
1/2 c. sour milk or buttermilk
1 c. chopped pecans
2 c. sifted all purpose flour
3/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
In a bowl combine egg, avocado, milk and pecans. In another bowl sift flour, sugar, baking soda, baking powder and salt. Pour in avocado mixture mixing only until flour is moistened. Do not over blend. Pour mixture into 1 (8 1/2" x 4 1/2") loaf pan, greased, lined with wax paper and greased again. Bake 1 hour at 350 degrees or until tested done. Turn out of pan carefully. Peel off paper and let bread cool on wire rack. It will slice easier the second day.

GREEN ?? BREAD
1/2 c. mashed avocado (1 sm.)
1 egg
1/2 c. buttermilk
1/3 c. vegetable oil
3/4 c. sugar
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. pecans, chopped
Butter, soft
Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan or 12 muffins pan. In a medium bowl mix egg, avocado, buttermilk and oil until blended; add flour, sugar, baking soda, baking powder, salt and pecans. Mix only until blended; do not over mix. Pour batter into pan. Bake 55 minutes to 1 hour, until wooden pick inserted in center comes out clean. Cool 10 minutes. Turn out of pan. Slice and serve warm with butter. For Green ?? Muffins pour batter into greased muffin cups, filling 2/3 full. Bake for 25-30 minutes.

MAZATLAN MADNESS
1 lb. hamburger/ground turkey
1 med. onion (or to taste)
16 oz. can refried beans
4 oz. can green chilies, drained, chopped
1/2 c. shredded Monterey Jack cheese
3/4 c. taco sauce
1 med. avocado, mashed
1 c. sour cream
1/4 c. chopped green onion
8 oz. can pitted ripe olives, sliced
Lots of tortilla chips, about 2 bags
Microwave meat and onion on HIGH until browned, approximately 3-5 minutes, using the Ultra 21 2 quart casserole with strainer. In the Ultra 21 low or medium roasting pan, spread the refried beans and top with the meat mixture. Layer chilies, cheese and taco sauce on top of meat. Microwave on high for 5 minutes. Combine the avocado and sour cream and spoon over the heated mixture. Garnish with the green onions and olives. Serve with tortilla chips. Serves 20. Good hot dip.

"THE MESS"
1 lg. bag tortilla chips
1 lg. can refried beans
1 lb. hamburger, browned and drained
3 avocados, creamed
1 (8 oz.) jar picante sauce
1 pt. sour cream
1/2 lb. shredded Cheddar cheese
2 sm. cans sliced olives
2 fresh tomatoes, diced
On a large platter, begin with beans and layer ingredients. Tortilla chips are used to scoop up the mess for a mouth watering Mexican treat!
BUTTER OF THE POOR
4 tomatoes, diced
4 avocados, diced
2 bunches green onions, sliced thin
1 tsp. salt
2 tbsp. cilantro (optional)
2 tbsp. vegetable oil
1/3 c. red wine vinegar
Mix everything together at least 1 hour before serving. Refrigerate. Wonderful appetizer with tortilla chips or crackers.

SOUTHWEST PATE
1 (16 oz.) can refried beans, seasoned to taste with Tabasco & salt
12 oz. cream cheese whipped with 1/4 c. milk
2 avocados, mashed & seasoned with garlic salt & lemon juice to taste
2 c. grated cheddar cheese
1 (10 oz.) can chopped green chilies
1 (15 oz.) can chopped black olives
8 green onions, chopped
1 pt. sour cream
Chopped tomatoes or chopped boiled
eggs (garnish)

AVOCADO SALAD DRESSING
1 ripe avocado (about 3/4 c.)
1/2 c. tofu salad dressing
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
Combine all ingredients in a blender and blend until smooth and creamy.

AVOCADO ICE CANDY
2 ripe med. avocados
1 c. milk
1 c. sugar
1/4 tsp. vanilla
Blend all ingredients in an electric blender. Place in ice cake tray. Chill in freezer until firm. Cut and serve.
MOLDED AVOCADO RING
4 tbsp. + 1 tsp. unflavored gelatin
1 1/2 c. cold water
2 med. avocado, mashed (about 1 1/2
c.)
1/4 c. lemon juice
1 med. stalk celery, thinly sliced
2 green onions, chopped
1 to 2 tbsp. chopped canned chilies
1 tsp. salt
1/4 tsp. crushed red pepper
Salad greens
Cherry tomatoes
Over low heat dissolve gelatin in 1/2 cup water (about 3 minutes). Stir in the remaining water. Refrigerate until slightly thickened (about 40 minutes). In large bowl combine avocados and lemon juice. Stir in gelatin mixture, celery, onions, chilies, salt and red pepper. Pour in a 5 cup ring mold. Refrigerate until firm (about 3 hours). Just before serving, remove from mold on top of greens, filling the center with cherry tomatoes.

AVOCADO ICE CREAM
3 avocados, mashed together & set aside
3 tbsp. sugar
6 eggs, well beaten
Pinch of salt
3 1/4 c. + 2 tbsp. sugar
3/4 c. white Karo
1 1/2 pt. whipping cream or 26 oz. Carnation
Combine all ingredients, put in bucket. Add 3/4 gallon whole milk to fill bucket. Makes 1 1/2 gallons.

AVOCADO FOOL
3 lg. fully ripe avocados
Sugar to taste
1 c. cream
Dash of rum for flavoring (rum)
Cut avocados in halves lengthwise. Remove seeds and save. Scoop pulp from shell, and mash smoothly. Add sugar to taste and stir in cream. Put into serving bowl. Return seeds to pulp. Cover with plastic wrap and chill before serving. Take out seeds and spoon avocado mixture into shell. NOTE: Seeds in the pulp keeps the avocado from discoloring. Extra whipped and sweetened cream can be piped over the top of the dessert and a few paper thin slices of avocado. Sprinkle lemon juice for decoration and dash of rum for flavoring, if wanted. Serves 4-6.
AVOCADO JELLO
1 lg. box lime Jello
2 pkg. gelatin
3 c. boiling water
3/4 c. sugar
1/3 c. mayonnaise
1/2 c. cream
1 c. avocado, mashed
Boil Jello, gelatin, boiling water and sugar; cool. Mix well the mayonnaise, cream and mashed avocado; add to above mixture. Refrigerate.

GIANT CHALUPA
2 lg. cans bean dip
3 avocados, mashed with lemon juice
or fruit fresh, salt & pepper
8 oz. sour cream
1 pkg. taco seasoning mix
1/2 c. mayonnaise
2 tomatoes, chopped
1 sm. can ripe olives, chopped
1 bunch green onions, chopped
8 oz. shredded cheese
On a large plate spread bean dip, then spread mashed avocado. Mix sour cream, mayonnaise and taco seasoning, spread this on top of avocado. Next spread olives, then chopped tomatoes, cheese and chopped onions. I like the green olives better.

PLAZA CLUB MAHIMAHI
1/2 c. mayonnaise
2 tbsp. lemon juice
2 oz. crabmeat
1/4 c. finely diced celery
3/4 lb. avocado, finely diced
Dash Worcestershire sauce
Salt & pepper to taste
4 (5 oz.) mahimahi fillets, cut in
half
Preheat oven to 350 degrees. Combine mayonnaise, lemon juice, crab meat, celery and avocado. Season with Worcestershire sauce, salt and pepper. Place fillets in a lightly buttered baking pan and spread evenly with avocado mixture. Do not let the thickness of the mixture exceed 1/2". Bake for 10 to 15 minutes. Serves 4.

AVOCADO SPREAD
2 ripe avocados
3 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
2 strips bacon, cooked and crumbled
Mix well. Use as spread or dip.

AVOCADO CREAM
1 very lg. or 2 sm. avocadoes (ripe
and soft)
1 tbsp. lemon juice
1/2 can sweetened condensed milk
Peel and remove the seed from avocado. If you are using small ones, you might like to save the shells to serve the cream in. If you do use the shells, wipe them with lemon juice to keep them from turning black from contact with air. Put the avocado meat, cut in small pieces, in the blender with the lemon juice and the sweetened condensed milk. Blend until smooth light green cream is made. Remove and chill. Serve with a cookie for dessert. Or the cream can be frozen to make a tasty ice cream. Very nice for Christmas lunch dessert since it is a pretty green. Or serve it any time.

POLLO CALIENTE
3 chicken breasts, boneless
Garlic powder to taste
1 c. Picante sauce, med.
1 1/2 c. bread crumbs
Oil for frying, about 1/4 c.
1 lg. ripe avocado, mashed or blended until creamy
Salt and pepper to taste
Garlic powder to taste
2 tsp. freshly squeezed lime juice
1 tbsp. sour cream
3/4 c. finely grated Montery Jack or
Longhorn cheddar cheese
Cilantro for garnish
Season each chicken piece with garlic powder and dip in picante sauce, then into bread crumb. Heat oil in large frying pan and fry chicken slowly over medium heat until brown (about 5 minutes on each side). Transfer to broiling pan and bake at 350 degrees for 15 minutes to drain grease and crisp. Don't over cook. Meanwhile, blend avocado until smooth add seasonings, lime juice, 3 tbsp. picante sauce and sour cream. Mix together and heat over very low heat (do not boil); or put in small bowl in microwave, covered for 3 minutes on simmer. Serve chicken immediately, topped with avocado mixture and sprinkled with grated cheese and garnish with cilantro. Serves 6.

CHIMICHANGAS
6 lg. flour tortillas
3 c. Mexican Meat Mix
Vegetable oil for frying
Shredded lettuce
1 (7 oz.) can green chili salsa
2 tomatoes, chopped
1 c. guacamole
1/2 pt. sour cream
6 ripe olives for garnish--GUACAMOLE:--2 ripe avocados, pared and mashed
1 tsp. lemon juice
Salt and pepper to taste
Few drops Tabasco sauce--MEXICAN MEAT MIX:--5 lbs. beef roast or combination of beef and pork roasts
3 tbsp. vegetable shortening
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green chili salsa
1/4 tsp. garlic powder
4 tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from beef roasts
Warm tortillas in oven about 5 minutes. Heat Mexican Meat mix in small pan. Heat 1/2-inch-deep oil to 400 degrees in a large skillet. Spread about 1/2 cup Mexican Meat mix over lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure with toothpick. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towel. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive. Makes 6 chimichangas. Preheat oven to 200 degrees. Place roast in large roasting pan or Dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roast with 1 cup water in pressure cooker 35-40 minutes. Drain meat. Reserve juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa and garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into three 1-quart freezer containers, leaving 1/2-inch space at top. Freeze. Use within 6 months. Makes about 9 cups

AVOCADO LIME CREAM PIE
6 avocados, mashed
1/4 c. lime juice
1 (10 oz.) can condensed milk
3 c. whipping cream
2 graham cracker crusts
Blend avocados, lime juice and condensed milk until smooth. Pour into crust. Chill for 1 hour. Whip cream. Spoon onto pie. Serve. Yield: 2 pies.
MARILYN'S AVOCADO PIE
2 avocados
1/4 c. lemon juice
1 (14 oz.) can sweetened condensed milk
1 (9-inch) baked graham cracker crust
Non-dairy whipped topping
Chopped walnuts
Peel avocados and remove pits. Combine avocados, lemon juice and condensed milk in blender container. Blend 3 to 5 minutes until smooth. Turn into crust and cover completely with whipped topping. Sprinkle with walnuts. Chill 3 hours before serving. Makes about 8 servings.

AVOCADO PIE
2 avocados
1/4 c. lemon juice
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 (9") graham cracker pie shell
Non dairy whipped topping
Chopped walnuts
In blender, add avocados, lemon juice and condensed milk. Blend 3 to 5 minutes until smooth. Turn into pie shell. Cover completely with whipped topping and sprinkle with chopped walnuts. Chill about 3 hours before serving.
LUAU PIE
8 1/2 oz. can crushed pineapple syrup plus water = 1 cup
3 oz. pkg. lemon Jello
8 oz. softened cream cheese
2 c. mashed ripe avocado
1/4 c. sugar
1/2 pt. sour cream
9 inch baked pie shell
Drain pineapple, reserve syrup. Add water to make 1 cup. Mix with Jello in saucepan. Cook over medium heat until dissolved. Cool to room temperature. Beat cream cheese and avocado until smooth. Blend in sugar and sour cream. Gradually add 2/3 cup cooled gelatin. Beat to mix well. Pour into pie shell. Chill. Combine remaining gelatin and crushed pineapple. Spoon over avocado mixture. Chill until firm.

CALIFORNIA AVOCADO CHIFFON PIE
1 env. Knox unflavored gelatin
6 tbsp. sugar
2 eggs, separated
1 1/2 c. milk
1 California avocado, peeled, pitted,
and mashed (1 c.)
1/4 c. lemon juice
9 inch graham cracker crust
In medium saucepan, mix unflavored gelatin with 4 tablespoons sugar; blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. With wire whip or rotary beater, blend in avocado and lemon juice. Pour into large bowl and shill, stirring occasionally, until mixture mounds slightly when dropped from spoon. In medium bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust; chill until firm. Brush generously with additional lemon juice. Garnish, if desired, with whipped cream. Makes about 8 servings.

GREEN PASTRY
2 c. flour
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. cooking oil
1 egg
1/2 c. mashed avocado
1/2 c. sour milk
2/3 c. chopped nuts
Sift flour, sugar, salt, baking powder and soda into a bowl. Mix oil, egg, avocado and sour milk. Add to dry ingredients. Stir until just wet (mixture will not be smooth). Fold in nuts. Bake in a greased wax paper-lined bread pan at 350 degrees for 1 hour or until pick inserted in center comes out clean. Freezes well. NOTE: To sour sweet milk, add 1 1/2 teaspoons vinegar or lemon juice to the 1/2 cup of milk and let stand for a few minutes.

AVOCADO
--HOW TO GROW AN AVOCADO HOUSE PLANT:--
LOW CALORIES--LOW FAT--LOW CHOLESTEROL: 19 calories per tablespoon mashed avocado--132 calories per average half avocado. To select for eating right away, select avocados by the way they feel. Choose soft ones, they yield to gentle pressure when gently cradled between the palms. Buy hard ones to soften at home. Put them in the fruit bowl at room temperature. In several days they will soften. To store: Soft avocados keep in the refrigerator several days. Hard ones should be stored at room temperature until they soften. If storing a cut half, leave the seed in the cavity. Preparing avocados: Remove the skin and seed unless you wish to serve a filled half-shell with skin on for a pretty appearance. Cut the avocado lengthwise, cutting around the seed in the center. Hold the cut avocado between the hands and rotate halves in opposite directions. Halves will be easy to separate. Then, whack the seed with a sharp knife, embedding the knife in the seed. Rotate the knife to lift the seed out. Strip or pare the skin off using a small knife. To keep the pretty color, sprinkle the cut avocado with lemon or lime juice.
1. Wash the seed. Remove the pulp. Suspend the seed (broad end down) over a water-filled glass with 3 toothpicks. Water should cover 1/2 inch of the seed.
2. Place in a warm location, out of direct sunlight. The seed will crack as roots and stem form in 2 - 6 weeks.
3. When the main stem is 6 - 7 inches, cut back to about 3 inches. When roots are thick and the stem has leafed, plant in a terra cotta pot. 4. Plant in rich, humus type soil. Use a pot with 10 1/2 inches diameter. Leave the seed half exposed. Keep the plant moist.

AVOCADO ROLL UPS
1 med. avocado
1 tbsp. lime juice
1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. coriander
4 drops Tabasco sauce
1/4 c. tomato, chopped
18-20 thin slices roast beef (round tip)
Mash avocado, add lime juice, onion salt, chili powder, coriander and tomato. Combine thoroughly. Spread on slices of cold roast beef, allowing about 2 teaspoons filling for each slice. Roll up slices; wrap and chill. To serve: cut rolls in halves or thirds, depending upon length. Secure each piece with a small wooden pick and arrange on platter.

AVOCADO CHILE
1 lg. avocado, pot and skin removed
1 jalapeno pepper, more or less according to taste
1/2 sm. onion
2 tbsp. lemon juice
Mix all ingredients in blender until smooth. Great on tacos!