---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dips
       Yield: 1 servings
       1    Avocado
      12 ts Spike or parsley
            Pinch Mexican seasoning
     1/2 ts Cumin
     1/2 ts Dried oregano
   Cut avocado in half, remove seed, and scoop out pulp, reserving seed.
   In small bowl, mash with fork, mixing in seasonings. Whip with fork
   until creamy. If you are not going to serve guacamole immediately,
   return seed to bowl to prevent discoloration, cover tightly, and
   refrigerate until ready to use. Serve as dip for natural corn chips,
   celery stalks, or other raw vegetables.