Hope you enjoy this one.:-)
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SALSA FRESCA/PICO DE GALLO
 Categories: Beans, Mexican
      Yield: 1 Batch
 
      6    Roma tomatoes or
      3    -regular tomatoes,
           -seeded, and chopped
      4    Green onions, chopped
           Juice of two limes
      3    Jalapeno peppers,
           -seeded and chopped or
      2    Seranno chili peppers
      1 c  Cilantro leaves,
           -coarsly chopped (opt'l)
      2 tb Bland salad oil (opt'l)
 
  Combine the ingredients, and allow to sit for an hour or so to blend
  the flavors.
  
  All of the ingredients in this dish can be freely varied to suit the
  individual cook's taste.  Some cooks also include a small, firm but
  ripe avocado, cubed.
  
  The mixture will keep under refrigeration for about a day, but I
  wouldn't hold it much longer than that, and it's really best when
  freshly made.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASIAN GUACAMOLE
 Categories: Dips, Mexican
      Yield: 6 Servings
 
      1 tb Black or white sesame seed
      1 lg Firm-ripe avacado
      1 tb Shredded pickled ginger
      3 tb Seasoned rice vinegar
           -OR
      3 tb Cider vinegar,mixed with
      1 ts Sugar
    1/2 ts Wasabi powder or
           -prepared horseradish
MMMMM---------------------POTSTICKER CRISPS--------------------------
     12    Round potsticker skins
 
  Place sesame seed in a 7-8" frying pan over medium-high heat. Shake
  pan often until seed begins to pop, 3-4 minutes. Pour from pan; set
  aside to cool.
  
  Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed,
  ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl
  and sprinkle with remaining seed. Serve with potsticker crisps.
  
  Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams
  saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0
  milligrams cholesterol.
  
  *** POTSTICKER CRISPS ***
  
  One at a time, dip potsticker skins in water; shake off excess. Lay
  in a single layer on a greased 12x15" baking sheet.
  
  Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending
  on thickness. Cool on racks. If made ahead, package airtight and
  store at room temperature up to 2 days.
  
  Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams
  saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0
  milligrams cholesterol.
 
MMMMM
... .....Sincerely yours Gigi........
--- GEcho/386/JAM/V.34+
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