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Pat & Ed Kuleto's Guacamole

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      Title: PAT & ED KULETO'S GUACAMOLE
 Categories: Mexican, Condiment, Ceideburg
      Yield: 6 Servings
 
           Stephen Ceideburg
      2 lg Hass avocados (just ripe,
           -not too soft; see note)
      3 tb Mayonnaise
      2 tb Salsa
      1 tb Crushed capers (use a garlic
           -press)
      1    Garlic clove, crushed
      2    Arugula leaves, chopped
           Juice of 1/2 lime
      1    Handful chopped cilantro
      2    Green onions, finely chopped
      1 pn Cumin
      2 ds Worcestershire
      1 ds Marsala
           Salt and pepper, to taste
 
  Halve, peel and pit the avocados. Place the avocado flesh in a bowl
  and mash with a fork. Do not use a blender; you want some texture.
  
  Stir in the mayonnaise, salsa, crushed capers, garlic, chopped
  arugula, lime juice, cilantro, onions, cumin, Worcestershire sauce
  and Marsala.
  
  Taste the mixture and season with salt and pepper.
  
  Note: The avocados should be still firm but slightly yield- ing to the
  touch,
  
  Yields approximately 2 cups.
  
  PER 1/4 CUP: 185 calories, 2 g protein, 7 g carbohydrate, 19 g fat (3
  g saturated), 5 mg cholesterol, 95 mg sodium, 2 g fiber.
  
  From an article in the San Francisco Chronicle, 9/15/93.
  
  Posted by Stephen Ceideburg
 
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