Good Eats
Posted
Sun, 05/01/05
I found the following two recipes on the back of a Safeway potato chip bag:
Creamy Avocado Dip
2 pitted, ripe medium avocados (peeled)
With wooden spoon or electric mixer, mash avocados to a smooth pulp. Add the rest of the ingredients. Beat well. Serve as a dip for chips; can also be used as a dip for breadsticks, crisp crackers, shrimp, or chunks of lobster meat.
And:
Asparagus Casserole
In a baking dish, place a layer of asparagus, fresh cooked or canned. Then ladle a layer of White Sauce (recipe for sauce can be found on cornstarch box); a layer of sliced hard-boiled eggs, and a layer of grated cheddar cheese. Repeat layers. Top with crushed potato chips. Bake in a 350-degree F oven until bubbly.
I'd use fresh asparagus rather than canned.
Both recipes sound easy to make, and tasty to boot.
*POSTSCRIPT 05/06/05: This afternoon I prepared the Creamy Avocado Dip, and it turned out well. The only changes made were to add a few drops of lemon juice, and I used four small avocados rather than just two. The sour cream gave the dip a whipped consistency. I used more avocado as the natural taste was practically obliterated by sour cream. For lunch, I spread some of the dip on a grilled flour tortilla and spooned leftover Monterey Chicken Fajitas down the middle. It gave the dish a nice kick – and all I can say is yum.
Tags: Avocados;
Casseroles;
Dips, Dressings & Sauces
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