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From: hstrop@mhuxt.UUCP (trop)
Newsgroups: net.cooks
Subject: Re: Avocados..Variations on the theme
Message-ID: <573@mhuxt.UUCP>
Date: Mon, 11-Feb-85 08:43:39 EST
Article-I.D.: mhuxt.573
Posted: Mon Feb 11 08:43:39 1985
Date-Received: Tue, 12-Feb-85 05:44:17 EST
References: <293@ptsfc.UUCP> <371@harvard.ARPA>
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 28

> >   Here in San Francisco, this is a great time to get good avocados -
> >   the big black crinkly ones are the best - so last Saturday, I had
> >   some friends over and served a simple and delicious appetizer of
> >   avocado halves stuffed with a big scoop of baby shrimp, which I
> >   first marinated for a couple of hours in the Balsamic Vinaigrette
> >   on Page 211 of the Silver Palate Cookbook.
> 
>    You've hit upon one of my favorite foods here.  A great extension of
> the idea which we like is to slice the avocado thinner and mix in slices
> of papaya to make a bed for the shrimp.
> 
> 						Fred Weber

Another really nice avocado dish that is easy to prepare is the following:

Take an avocado, split into two halves, peel, and remove the seed.
Hollow out the bowl slightly and stuff it with chunks of fresh
pineapple (~1/3 cup) and sliced banana (~1/3 cup) along with
dry roasted peanuts and raisins. Mix together about one tbl each
of lemon or lime juice and olive oil and sprinkle over avocado.
Then garnish with cocoanut. A truly rich and different first course
or salad.

			You call these things avocados, you clowns!
			(Response to a produce manager at A&P)

				H.S. Trop
				mhuxt!hstrop