3 large tomatoes [ 2 lb ]
1 / 4 cup finely chopped onion
2 canned green hot chiles, finely chopped
1 teaspoon lemon juice
1 very ripe medium avocado
2 slices bacon, crisply cooked and crumbled
Crisp lettuce
salt
Cut tomatoes in half. Scoop out centers and chop finely. Sprinkle insides of tomatoes lightly with salt.
Turn upside down on paper towels, to drain. Refrigerate.
Stir onion, chiles, lemon juice and 3 / 4 teaspoon salt into chopped, drained tomato.
Refrigerate, covered.
Just before serving peel and pit avocado. Mash. Stir into tomato mixture.
Spoon Guacamole into tomato cups. Top with crumbled bacon.
Arrange on lettuce leaves on serving platter.
Makes 6 servings
Garbanzo salad
2 tablespoons olive or salad oil
1 jar [ 4 oz ] pimientos, chopped
1 can [ 1 lb, 4 oz ] garbanzos
1 / 4 cup wine vinegar
1 / 4 cup chopped parsley
3 green onions, chopped
1 teaspoon salt
Dash pepper.
Drain garbanzos in sieve. Rinse with water.
Turn into medium bowl. Add remaining ingredients. Stir gently.
Refrigerate, covered, at least 2 hours, to chill and blend flavors.
Makes 4 servings.
