I'm sorry, I gave you the wrong address last night. It is: netscaping@mail.com.

I'm looking forward to your recipe whether it's here or private.

-- (Netsc@pe 6.0), October 21, 2000

Answers

Here ya go Nettie!

Tucson Guacamole

3 squishy avocados, seeded, peeled and mashed to a paste with a fork or pastry blender

1/2 cup small curd 4% cottage cheese

1 4 oz can diced green chili

1-2 fresh jalapeno-minced (optional: for heat lovers)

4-6 green onions, white part only, thinly sliced

8-12 chiletepins, crushed (optional: for heat lovers)

3 roma tomatoes, seeded and diced

1/4 cup mayonnaise

1 tsp garlic salt

salt and freshly ground pepper to taste

May add a the juice of a lemon to preserve color, if keeping refrigerated longer than an hour.

Mix all together. Refrigerate with a layer of plastic wrap directly on the guacamole, so as to prevent discoloration. Must be eaten the same day as it does oxidize within about 12-16 hours depending on fridge temp. Serve with corn tortilla chips.

Enjoy!

-- Aunt Bee (Aunt__Bee@hotmail.com), October 21, 2000.

And now for the lazy person's version:

3 ripe avocadoes, mashed to a pulp with a fork.

3 green onions (scallions), finely chopped.

1 container of fresh salsa from the refrigerated section at your grocer's.

Season with tabasco sauce, as mild or hot as you like.

Mush it all together and Viola'!

-- Quick (Cooking@tips.com), October 21, 2000.