Nostalgia TSM100 - Page 14

ENGLISH
12
GUACAMOLE
• 1 Tortilla
• 3 Avocados, peeled,
pitted, and mashed
• 1 Lime, juiced
• 1 Tsp. Salt
• ½ Cup Onion, diced
• 3 Tbsp. Fresh
Cilantro, chopped
• 2 Roma Tomatoes,
diced
• 1 Tsp. Garlic, minced
• 1 Pinch Ground
Cayenne Pepper
In a medium bowl, mash together the
avocados, lime juice and salt.
Mix in onion, cilantro, tomatoes, and garlic.
Stir in cayenne pepper.
Refrigerate 1 hour.
Prepare one baked tortilla following the
directions in the How to Operate section.
Spoon guacamole into baked tortilla bowl.
Serves 4.
TACO DIP
• 1 Tortilla
• 1 (8-oz.) Package
Cream Cheese,
softened
• ¾ Tsp. Taco
Seasoning Mix
•
1
/3 Cup Salsa
• 1 (8-oz.) Package
Shredded Cheddar
Cheese
Prepare one baked tortilla following the
directions in the How to Operate section.
In a medium bowl, mix the cream cheese, taco seasoning
mix and salsa. Chill in refrigerator for 1 hour.
Spoon mixture into baked tortilla bowl.
Top with shredded cheddar.
Makes 2.5 cups.
HUMMUS DIP
• 1 Tortilla
• 2 Cups Canned
Garbanzo Beans,
drained
•
1
/3 Cup Tahini
• ¼ Cup Lemon Juice
• 1 Tsp. Salt
• 2 Cloves Garlic,
halved
• 1 Tbsp. Olive Oil
• 1 Pinch Paprika
• 1 Tsp. Fresh
Parsley, minced
Prepare one baked tortilla following the
directions in the How to Operate section.
Place the garbanzo beans, tahini, lemon juice, salt and
garlic in a blender or food processor. Blend until smooth.
Transfer mixture into baked tortilla bowl.
Drizzle olive oil over the garbanzo bean mixture.
Sprinkle with paprika and parsley.
Makes 2 cups.