Tempting treats starring the California avocado

The odd couple is a hot success. (1974)

The avocado-potato sandwich is this year’s sleeper. Believe it or not, the mellow, nutlike flavor of the California avocado gets together with the honest taste and texture of Ore-Ida shredded hash brown potatoes to make a sandwich something rather sensational. And this open-face is nutritious, too. With the looks and taste of time and money. Though it hardly takes any of either. Try it for lunch or a light supper.

California Avocado Open-face Sandwich

California Avocado Open-face Sandwich

1 package Ore-Ida Shredded Hash Browns
1 large ripe California avocado, peeled and sliced
4 slices of American or Cheddar cheese, shredded
3 tablespoons oil
Salt and pepper
1 large or 2 small tomatoes

Heat oil in skillet; add hash browns. Fry until brown, turning carefully. Salt and pepper. Remove from skillet and place on broiler pan. Make layers of tomato and avocado strips on each patty. Top with cheese. Place under broiler for 3 to 4 minutes, until cheese melts. Cut patties in half. Serve hot.

Serves 4

 

Tonight, enjoy a good family western. (1978)

Starring Chicken Rice-A-Roni and California Avocado

Taste how the West was won. With this savory rice mix boasting real chicken flavor topped with a delicate, nutlike avocado sauce. Chicken Rice-A-Roni is stove-top quick so you’re not on the range all day. The California Avocado will open new frontiers for your appetite. Together they’re wholesome family enjoyment. And you end up the hero.

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Wheatless wonders: Classic recipes for cakes and cookies made with rice flour (1918)

Chicken Rice-A-Roni in Avocado Shell

Chicken Rice-A-Roni: One 8 oz pkg Chicken Flavored Rice-A-Roni. 1-1/2 cups cooked diced chicken meat. Prepare Chicken Rice-A-Roni as directed on package, adding chicken with packaged seasoning provided.

Avocado Sauce: 2 ripe California Avocados. 3/4 tsp salt. 3/4 tsp seasoned salt. 1/4 tsp Tabasco sauce. 3 tbsp lemon juice. 1/2 cup water. Scoop out avocados. Save the shells. Puree avocado meat with other ingredients. Stuff shells with Rice-A-Roni and top with avocado sauce.

Serves 4

 

“The Bread Spread” (1981)

“The Bread Spread” puts the extra OH! in the California Avocado.

The cool, mellow temptation of the California Avocado. Plus the little extra zip that comes with the touch of Miracle Whip salad dressing from Kraft. And suddenly, the Santa Barbara sandwich is in the making. Serve it at your next gathering, and you’ll be in for lots of “oh’s” – not to mention several “mmm’s”!

Santa Barbara Sandwiches

Rye bread slices
Miracle Whip Salad Dressing
Kraft Monterey Jack Cheese Slices
Alfalfa sprouts or finely shredded lettuce
Tomato slices
Crisply cooked bacon slices
California avocado slices, peeled
Monterey Mustard Sauce

For each sandwich, spread once slice of bread with salad dressing; top with cheese, alfalfa sprouts, tomato, bacon and avocado slices. Serve with…

Monterey Mustard Sauce

1 cup Miracle Whip Salad Dressing
1/2 cup green onion slices
2 tablespoons Kraft Pure Prepared Mustard

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Flower power! '70s bedding from the 1973 JC Penney catalog

Combine salad dressing, green onions and mustard; mix well. Chill. Makes 1-1/3 cups.

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