Guacamole M.Salads, Salad Dressings, and Relishes No.052
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|Yield: 100 Portions Each Portion: 2 Tablespoons|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare |
| | | | avocados and onions as |
| | | | directed on Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Avocados | 6LB | 3.00 Qrt | 2. Combine avocados, onions, |
|Dehydrated Onions | 6OZ| 0.75 Cup | garlic, chili powder, salt, |
|Garlic | | 1.00 Tbsp| pepper, and Salad Dressing in |
|Chili Powder | | 1.00 Tbsp| mixer bowl. Whip at high speed |
|Salt | | 1.00 Tbsp| until well blended. |
|Pepper, Black, Groun| | 1.00 Tspn| 3. Cover; refrigerate until |
|d | | | ready to serve. |
|Dressings, Salad | 1LB | 2.00 Cup | |
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NOTE: 1. In Step 1, 8 lb 11 oz avocados A.P. will yield 6 lb mashed
avocado and 7 oz dry onions A.P. will yield 6 oz minced
onions.
2. In Step 2, peeled avocados may be dipped in solution of
antioxidant and water to prevent discoloration. See
Recipe A-20.
3. In Step 2, 3/4 tsp dehydrated garlic may be used. See
Recipe A-17.
4. For Salad: Serve 2 tbsp of Guacamole on each lettuce leaf
4 lb 5 oz fresh lettuce A.P. yields 4 lb trimmed lettuce).
Garnish with tomato wedge (3 lb A.P. fresh tomatoes).
5. For Dip: Serve with potatoe chips, crackers and corn
chips.
VARIATION
1. CALIFORNIA STYLE GUACAMOLE: Follow Step 1. In Step 2, peel
and seed 3 lb fresh tomatoes (3 lb 1 oz A.P.). Mash
tomatoes; add to other ingredients. Follow Step 3.