On Fri, 30 Jul 2004 01:14:00 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

>Again, I seldom measure
>
>1 ripe avocado, diced. peeled and pitted of course
>1 tablespoon of lemon juice, or lime if you prefer
>1 package of cream cheese 8oz. (use regular, lite and fat free alter the
> taste)
> about 1/2 cup sliced ripe olives
>1 can chopped green chiles, drained. If you have fresh, even better.
>2 green or red onion. green onion slice very thin, red chop very fine.
>1 large tomato, seeded and chopped
>1 tablespoon white wine vinegar. I've never substituted anything for
> the vinegar but I'm sure you could find something else to use.
>1 tablespoon of vegetable oil. these days I use Canola
>
>Garnish:
>Parsley sprigs
>Tomato wedges or lime or lemon or...
>
>And don't forget the tortilla chips
>
>I toss the lemon juice and avocado in a small bowl and set it aside while I
>finish the rest. I split the cream cheese into a couple of pieces (when I
>use cream cheese) and put them on the serving plate and set aside to
>soften. In a bowl, medium in size, combine the olives, chiles, green or
>red onion, tomato, vinegar and oil. I usually allow this to marinate for an
>hour but not much longer lest the avocado begins to rebel. Pour the mixture
>over the cream cheese and top with the avocado. Garnish and serve.
>
>Michael
>
Got it.

As I said, I like avocados mixed with chopped mango spiked with minced
jalapeno, minced onion, chopped cilantro, lime juice, olive oil and
salt and pepper.

BTW I'm not a digital-analog processor. Heh.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore