Avocado is a medium to large evergreen
tree with large, leathery, deep green leaves. It has limited commercial
value in the lower Rio Grande Valley and is often found in landscapes
across South Texas. The popularity of its fruit, particularly in Mexican
food dishes, and its tropical appearance have spurred considerable
interest in growing avocados at home.
Source:
Home Fruit Production
Avocado Chiffon
Pie
1 envelope Knox unflavored gelatin
6 tbsp. sugar
2 eggs, separated
1 1/2 c. milk
1 California avocado, peeled, pitted, and mashed (1 c.)
1/4 c. lemon juice
9 inch graham cracker crust
In medium saucepan, mix unflavored gelatin with 4 tablespoons sugar; blend
in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat
until gelatin is completely dissolved, about 5 minutes. With wire whip or
rotary beater, blend in avocado and lemon juice. Pour into large bowl and
shill, stirring occasionally, until mixture mounds slightly when dropped
from spoon. In medium bowl, beat egg whites until soft peaks form;
gradually add remaining sugar and beat until stiff. Fold into gelatin
mixture. Turn into prepared crust; chill until firm. Brush generously with
additional lemon juice. Garnish, if desired, with whipped cream. Makes
about 8 servings.
Avocado Dip
2 med. avocados
2 med. tomatoes or 1 (15 oz.) can
1 c. green onions, chopped
1 tbsp. lemon juice
1-1/2 tsp. Lawry's salt
1-1/2 tsp. Lawry's pepper
Grate the avocados on a cheese grater. Mix and chill. Serve with taco
chips.
Lime Jello
Avocado Salad
1 pkg. lime Jello
1 c. boiling water
1 c. mayonnaise
1 tbsp. onion juice
2 tsp. Worcestershire sauce
1 c. mashed avocado
1 c. sour cream
Dissolve Jello in boiling water. Set until thickens slightly. Add
remaining ingredients, pour in mold. Let set 6 hours.
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