Chips:

1. Cut tortillas into wedge shapes & deep-fry in 400F vegetable oil until crisp.

2. Remove from oil & drain on clean, dry toweling. Salt lightly & serve warm. Guacamole:

1. Peel & seed avocados. Place in bowl & mash well.

2. Mix in remaining ingredients. You may wish to add more salt, depending on the flavor of the avocados. Note: If prepared ahead, cover guacamole well. It will turn brown quickly as air reaches it. The Haas avocado is also called the `alligator pear'. Tests for ripeness:

1. Stem end of avocado should give slightly if pressed w/ finger.

2. Holding entire fruit in palm, squeeze gently, the inside should give. Hot Sauce: Place all ingredients in food processor or blender, chop to chunky puree. Note: Tomattilos are Mexican green tomatoes. Generally available in produce sections. Salsa Verde:

1. Cook the spinach according to package directions. Drain & squeeze dry.

2. Melt the butter in a small saucepan over medium heat. Stir in the flour, reduce the heat, & cook for 3 min.

3. Stir in the chiles, spinach, & green taco sauce. Simmer until mixture thickens. Adjust seasoning w/ salt & pepper. Serve hot or cold.

Su Casa

Ketchum; Sun Valley

Bev:Carta Blanca Or Dos Equis

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.