Easy And Delicious Fiesta Fare (NAPSA)—Here’s food for thought: Smooth and creamy Hass avocados from Mexico are great when you want to create simple—yet innovative—fiesta fare. Easy and delicious twists on two of the most popular dishes in the country—the BLT (a perennial favorite) and deviled eggs (one of the most popular hors d’oeuvres in America) can mean you spend less time in the kitchen and more time with friends and family. Mexican Mini BLTs 6 slices of thick-sliced, dense white bread, crust removed tablespoonsolive oil cherry tomatoes Hass avocado from Mexico teaspoon Fruit Fresh (or other fruit preservative powder), optional % teaspoonsalt ’% Cup wasabi mayonnaise 2 12 1 % 6 slices of thick-sliced, smoked bacon 2 leaves of mache (lamb’s lettuce) or baby spinach Preheat oven to 350 F. Cut each bread slice in half and then half again to create four equal squares. Place the bread squares in a single layer on a baking sheet that has been greased with 1 tablespoonof olive oil. Place in oven and bake for approximately 15 minutes, turning once, until golden brown. Remove from oven and allow squares to cool entirely. Slice the ends off of each cherry tomato andthenslice in half crosswise. Mie 3S A new twist ontwo of America’s most popular dishes tu rns BLT and —— $$ deviled eggs into surefire party foods. Place the tomato halves, flat surface side, in a single layer on another baking sheet that has been greased with the other tablespoon of oliveoil. Bake the tomatoes in the oven for approximately 15 min- utes or until the tomatoes begin to wilt. Cook bacon slices on the stove or in the microwave until crispy. Divide each slice into four equal pieces and set aside. In a medium- Mexican Deviled Eggs 12 eggs % 1 % 1 1 cup mayonnaise tablespoon Dijon mustard medium onion stalk celery large Hass Avocado from Mexico 1 teaspoon lemonjuice salt and freshly ground pepperto taste 1 teaspoon paprika together. Boil the eggs until hard. Cool quickly in an ice-water bath. Removeshells. Cut the eggs in half lengthwise and removethe yolks and place in and mix on high temperature for about 30 seconds or until paste forms. whitesto befilled later. Steam the onion and celery until very tender. Place in food spread about 1-1% teaspoonsof the avocado-wasabi mixture on each toast. Place one leaf of the mache or baby spinach on top of the avocado-wasabi mixture. On top of that, place a piece of bacon and then a piece of smooth. Mash the egg yolks with a fork. Add the onion and celery puree, mayonnaise, mustard, avocado and lemon juice. Mix thoroughly until well combined. Season to taste with salt and pepper. Fill a pastry bag with the egg-avocado mixture and pipe into egg whites. Sprinkle with paprika and serve. Yield: 24 deviled eggs. To view holiday cooking videos, please sized bowl, mash the avocado, Fruit Fresh and salt Add the wasabi mayonnaise Once toasts have cooled, tomato. Each part can be made a day in advance and stored overnight. Assemble up to an hour before serving. a medium bowl. Reserve egg processor and puree until visit www.mexhassrecipes.com.
