Guacamole #01

INGREDIENTS:

3/4 ts GARLIC DEHY GRA
6 oz ONIONS DRY
1 tb PEPPER BLACK 1 LB CN
1 lb SALAD DRESSING #2 1/2
1 tb CHILI POWDER
1 tb SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE AVOCADOS AND ONIONS AS DIRECTED ON RECIPE NO. MG0100.

2. COMBINE AVACADOS, ONIONS, GARLIC, CHILI POWDER, SALT, PEPPER, AND SALAD DRESSING IN MIXER BOWL. WHIP AT HIGH SPEED UNTIL WELL BLENDED.

3. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS.

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.

NOTE: 2. IN STEP 2, PEELED AVOCADOS MAY BE DIPPED IN SOLUTION OF ANTIBROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A02000.

NOTE: 3. FOR SALAD: SERVE 2 TBSP GUACAMOLE ON EACH LETTUCE LEAF (4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE). GARNISH WITH TOMATO WEDGE (3 LB A.P. FRESH TOMATOES).

NOTE: 4. FOR DIP: SERVE WITH POTATO CHIPS, CRACKERS, AND CORN CHIPS.

NOTE: 5. 1-NO. 30 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: M05200

SERVING SIZE: 2 TABLESPO