Guacamole From My Kitchen

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I hosted a dinner party recently and several people were surprised how simple but delicious my guacamole was.  It had no extra vegetables and only two ingredients added to the avocado. The trick  to keeping guacamole a pretty green, and one that doesn’t turn brown,  is to keep it protected from air.   I bought 16 smallish-medium avocados to serve 13people but used only 12 and wish I had prepared all 16.  

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Ingredients:  avocados,  dried minced garlic and salt. 

Preparation: 

 Mash one or two  avocados  on a plate with a fork.  Sprinkle lightly  with salt and garlic.  Stir and quickly put into  a glass  bowl.  Cover with a tea towel immediately. 

 After you  have mashed  all of them, cover the bowl with a  tight lid and refrigerate.  Keep there until ready to serve.  Prepare  not more than four  hours prior to serving.   

 You may toss in diced yellow onion, deseeded serrano or jalapeno peppers, deseeded tomato,  and/or cilantro just before serving  if you like veggies in your guacamole. 

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Queso Flameado

A hot dip popular in Mexico.

Ingredients:
3 cups pinto beans
2 T chorizo
6 oz Queso Panela (Monterey Jack or Queso oaxaca)

Directions:
Mash the beans til thick.
Brown the chorizo in a bit of oil, and add the mashed beans.
Place in a buttered baking dish.

Slice the cheese and top the bean-chorizo mixture.
Cover with foil and bake for 30 minutes at 350.

Serve with plain bagel chips or no-salt corn chips.