| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

New Era Guacamole

3/4 cup mashed ripe avocado (about 1 medium)

1/2 cup grated fresh jicama

1/3 cup frozen white corn kernels, thawed

2 tablespoons minced green onions, white and green parts

1 tablespoon minced fresh cilantro leaves

1 teaspoon finely minced garlic

1 tablespoon fresh lime juice, or to taste

1 teaspoon Asian chili sauce*

1/4 teaspoon salt

1. In a mixing bowl, combine avocado and jicama.
2. Add the corn kernels to the avocado along with the remaining ingredients. Mix thoroughly.

Makes 1 1/2 cups

*Look for Asian chili sauce, also labeled "chili paste with garlic" or "chili paste" in the Asian aisle of well-stocked supermarkets.