Avocado Vinaigrette
Mild Guacamole Dip
California Chicken
Mexican Chef's Salad



Avocado Vinaigrette

1/4 cup oil
4 Tbsp. wine vinegar
1 tsp. salt
1 tsp. pepper
1 cup sour cream
1 ripe avocado cut up in chunks

Put in blender for a few minutes.



Mild Guacamole Dip

1 avocado, mashed or pureed
1/2 cup sour cream
1/4 cup minced onion
1 tsp. chili powder
2 tsp. garlic salt
1/2 medium sized lemon, squeezed

Combine all ingredients. Cover and chill. Makes about 1 3/4 to 2 cups.
To add a little color and make it a little milder, peel 2 tomatoes, flash
blend in blender and add to other ingredients and chill.



California Chicken

2 Tbsp. butter
2 Tbsp. white wine
1 clove garlic, minced
3/4 cup yogurt
1 avocado, sliced
1/4 cup mayonnaise
Salt and pepper
2 tomatoes cut in wedges
6 chicken breasts, skinned and boned

Cook chicken in butter, wine, salt and pepper. Remove chicken, add other
ingredients to drippings and heat. Best served on rice.



Mexican Chef's Salad

1 lb. lean ground beef
1 med. onion, chopped
1 med. head lettuce, cut up
1 cup grated Cheddar cheese, shredded
1 cup French style dressing
1 lg. Avocado, peeled and sliced
1/4 tsp. salt
1 can ranch style beans, drained
4 tomatoes, cut into wedges
1 (6 oz.) pkg. tortilla chips
Hot sauce to taste

Brown beef, add salt, onion and beans; simmer for 10 minutes. Mix
together: lettuce, tomatoes, cheese, and dressing; add most of the
tortilla
chips, crushed. Add beef and toss lightly. Top with tomato wedges, Avocado
slices and remaining chips. Serve with hot sauce. Serves 6 to 8.

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