* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETABLE GUACAMOLE
 Categories: Dips, Mexican
      Yield: 6 Servings
 
      2    Ripe avocados
           Juice of one grapefruit
           Juice of one lime
    1/2 sm Shallot or 1 green onion
      3    Sprigs parsley, coarsely
           -chopped
      3    Sprigs cilantro
    1/4    Hear red or green cabbage,
           -coarsely chopped
      1 c  Broccoli florets, broken
           -into small pieces
      3    Ribs of celery, chopped
      1    Large, tomato coarsely
           -chopped
      5    Tomatillos, coarsely
           -chopped, optional
      1 tb Fresh minced basil
      1 tb Fresh minced thyme
 
  Peel and quarter avocados, reserving pits.  Coarsely mash avocado
  with a fork in a nonmetallic bowl.  Set aside any that might be too
  hard to mash easily.
  
  Pour grapefrit and lime juice into blender.  Add shallot and 2 sprigs
  each of parsley and cilantro.  Blen on high until liquified.  Add
  blende mixture to mashed avocado, mix gently.  Add remaining
  vegetables,basil and thyme. Stir well.  Garnish with reserved
  cilantro and parsley. If not serving immediately, place in a small
  bowl with avocado pits,cover and refrigerate. The avocado pits keep
  the mixture from turning brown.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: POLLO CON PICO DE GALLO
 Categories: Main dish, Poultry
      Yield: 6 Servings
 
MMMMM-----------------------PICO DE GALLO----------------------------
      1 md Tomato
      1    Whole jalapeno pepper
    1/2    Avocado; peeled and seeded
    1/4 c  Minced red onion
      1 tb Kikkoman Teriyaki Sauce
      2 ts Lime juice
  1 1/2 ts Minced fresh cilantro
MMMMM--------------------------CHICKEN-------------------------------
      6    Chicken breast halves
           -- (boneless)
    1/2 c  Kikkoman Teriyaki Sauce
    1/2 ts Grated lime peel
      1 tb Lime juice
      1    Garlic clove; pressed
 
  Prepare Pico de Gallo:  Dice 1 medium tomato, 1 whole jalapeno pepper
  and 1/2 avocado, peeled and seeded.  Combine with 1/4 cup minced red
  onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice
  and 1 1/2 teaspoons minced fresh cilantro.  Let stand at room
  temperature 2 hours for flavors to blend.
  
  Rinse chicken chicken and pat dry with paper towels; place in large
  plastic bag.  Combine remaining ingredients; pour over chicken.
  Press air out of bag; close top securely.  Marinate 1 hour; turn bag
  over occasionally. Reserving marinade, remove chicken and place on
  grill 5 to 7 inches from hot coals.  Cook 15 to 18 minutes or until
  chicken is tender; turn over and baste with reserved marinade
  occasionally.  Serve with Pico de Gallo.
  
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... .....Sincerely yours Gigi........
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