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Pat & ed kuleto's guacamole

Yield: 6 Servings S

Ingredients:

• 2 lg Hass avocados (just ripe -not too soft; see note)
• 3 tb Mayonnaise
• 2 tb Salsa
• 1 tb Crushed capers (use a garlic -press)
• 1 Garlic clove crushed
• 2 Arugula leaves chopped Juice of 1/2 lime
• 1 Handful chopped cilantro
• 2 Green onions finely chopped
• 1 pn Cumin
• 2 ds Worcestershire
• 1 ds Marsala

Instructions:

Salt and pepper to taste Halve peel and pit the avocados. Place the avocado flesh in a bowl and mash with a fork. Do not use a blender; you want some texture. Stir in the mayonnaise salsa crushed capers garlic chopped arugula lime juice cilantro onions cumin Worcestershire sauce and Marsala. Taste the mixture and season with salt and pepper. Note: The avocados should be still firm but slightly yield- ing to the touch Yields approximately 2 cups. PER 1/4 CUP: 185 calories 2 g protein 7 g carbohydrate 19 g fat (3 g saturated) 5 mg cholesterol 95 mg sodium 2 g fiber. From an article in the San Francisco Chronicle 9/15/93. Posted by Stephen Ceideburg

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