Shawn Highfield wrote to JIM WELLER <=-

This week we are working our way through 2 kg boxes of avocados and
mangos as they were just $12 a box. We had to wait a week for them
to ripen and now we have to have at least one each a day before they spoil. We are really enjoying them but will probably not have them
again for a long, long time!

We have too many avocados as well. Not quite that many but still have around 5 or 6 to get through and I'm already sick of them. ;)

I use them in guacamole - which is a nice dip for snacking. Also in my
pico di gallo salsa fresca (another style of dip) or even in place of
mayo on a bacon-cheeseburger. Bv)=

I've never had so many as to make them off-putting. But there have been
times when I have wound up with *plenty* or slightly more.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chunky Guacamole from RED GOLD
Categories: Five, Appetisers, Fruits, Vegetables, Citrus
Yield: 8 Servings

2 lg Avocados; pitted, peeled
2 tb Fresh lime juice
15 1/2 oz Can RED GOLD Petite Diced
- Tomatoes w/Lime Juice &
- Cilantro *
Salt & black pepper

In a medium bowl mash the avocados with a fork until
chunky. Stir in remaining ingredients until well
blended.

Serve at room temperature.

Garnish with chopped fresh cilantro

* UDD would/does use diced tomatoes w/green chilies.

Recipe by: Red Gold, Inc.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Bean & Corn Salsa
Categories: Salsa, Chilies, Citrus, Beans, Vegetables
Yield: 4 Servings

1 1/2 c Fresh corn kernels *
15 oz Can black beans; rinsed,
- drained
15 oz Can diced tomatoes w/chilies
1 md Bell pepper; diced fine
1 md Onion; diced fine
3 (to 4)jalapeno &/or serrano
- chilies; seeded, fine
- diced
4 oz Can chopped green chilies;
- undrained
2 cl Garlic; diced fine
1 ts (to 1/2 tb) ground cumin
8 oz Can plain tomato sauce
+=OR=+
8 oz Can El Pato tomato sauce
+=OR=+
8 oz Can Snap-E-Tom tomato sauce
1/2 Avocado; peeled, pitted,
- diced 3/16"
2 Limes; juiced
1/2 bn Fresh cilantro; chopped
Salt & Pepper

Cook corn in a small amount of boiling water for 4 minutes
or until crisp-tender; drain and cool. Combine corn and
remaining ingredients.

Makes 4 cups of Pico de Gallo.

* 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
Green Giant Niblets or Mexi-Corn may be substituted.

I've won prizes at several chilli cook-offs with this
recipe.

Uncle Dirty Dave's Kitchen

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... Fishing is for sport only. Fish meat is practically a vegetable.
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