*  Exported from  MasterCook  *
 
                           Tomato-Guacamole Cups
 
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   30                    cherry tomatoes
    2      very ripe     avocados -- pitted and cubed
    1      tablespoon    sour cream
      1/2  cup           minced onion
    1      envelope      guacamole dip mix
    1      teaspoon      fresh lemon juice
           dash          cayenne pepper
                         sunflower seeds
 
 Cut the tops of cherry tomatoes and reserve.  Scoop out centers with a
 paring knife or small end of a melon baller.  (Save the tomato tops for
 garnishing.)  Chill the hollow tomatoes until time to fill.
 
 To prepare filling, whip the avocado and sour cream in a blender.  Add the
 chopped onion, guacamole mix, lemon juice and cayenne.
 
 Pipe the mixture generously into the tomato cups using a pastry bag with a
 plain 1/2-inch tip, or use a teaspoon.  Top with a sprinkle of sunflower
 seeds and cap with the tomato tops.  Refrigerate until serving time.
 
 Special Hint:  Trim a paper-thin slice off the bottom of the tomatoes to
 keep them from rolling.
 
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
 
 
 
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