Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Ana Florez
Servings: 6
½ pound cooked seafood
1 cup mayonnaise
3 avocados
juice of a lemon
1 cup petit pois (tiny peas)
1 diced and cooked red pepper
3 tablespoons catchup
5 drops Worcestershire sauce
salt
pepper
chives for garnish.
In a bowl combine seafood, mayonnaise, catchup, lemon juice, Worcesershire, petit pois, salt, and pepper. Peel avocados divide lengthwise and sprinke with a dash of lemon juice. Fill stuffing in that cavity. Garnish with chopped chives and red pepper.