Avocado recipes: 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 recipe
- 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.
Chicken Rice-A-Roni in Avocado Shell recipe
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
Combine salad dressing, green onions and mustard; mix well. Chill. Makes 1-1/3 cups.
Ham & avocado salads (1982)
Summer theater, starring Hormel Chunk Ham and California Avocados
It’s easy to stage this spectacular summer salad. Fill cool, golden-green California Avocado half shells with a crunchy mixture of lean Hormel Chunk Ham, walnuts, celery and apple. Top with our creamy sweet ‘n sour dressing. And enjoy the applause.
Almadén and Avocado. (1975)
How can you wrap up presents and wrap up parties too? Out in California we do it light and easy with our own Almadén Wines and California Avocados.
Luscious guacamole dip and smooth, satisfying avocado crescents wrapped in ham. Both just right for the taking with aged-in-wood Almadén wine. Like Johannisberg Riesling. A crisp, classic white. And Almadén Ruby Cabernet. A full, bold red.
So remember. Almadén Wine and California Avocado for all. And for all a good night.
California Avocado Ala Prosciutto.
Slice avocado into crescents; ham slices (prosciutto where available) into strips. Wrap, secure with picks, drizzle with lemon juice. Serves 8.
California Avocado Guacamole Dip.
Lightly mash 4 avocados. Combine 1 teaspoon seasoned salt, 2 tablespoons lemon or lime juice, 1/2 teaspoon Worcestershire, 1/8 teaspoon Tabasco, 1 finely chopped medium tomato. Chill before serving with chips or crackers.
TRY ANOTHER: Holy guacamole! An ’80s recipe for this divine dip
We put our chips on California Avocados. (1976)
This pair takes the pot and turns it into an unbeatable main-dish dinner. The authentic crunch of Toasted Corn Doritos, brand tortilla chips comes with every bite. And the smooth, mellow nut-like flavor of California Avocado has always been a winner. So pick up the pair and parley them into a party tonight.
Western Chef’s Salad
Chop 1 onion, 2 tomatoes, 1 head of lettuce. Toss with 1 cup shredded Cheddar or American cheese; 1 cup French or Thousand Island dressing, hot sauce to taste. Peel, slice and add one large California Avocado.
Crumble and add one 6 ounce bag of Toasted Corn Doritos, tortilla chips. Brown 1 pound ground beef and drain. Add 1 can (15 ounces) drained kidney beans; 1/4 teaspoon salt; heat. Mix into cold salad. Decorate with extra chips, avocado and tomato. Serves six.
A LOT LIKE THIS: Mexican Chef’s Salad & Salsa De Jitomate recipes (1969)
Rustle up something wild with California avocado. (1972)
Hot ‘n cold. Smooth ’n crunchy. And zipping with flavor. The California Avocado Wild West Salad.
A hearty main dish chuck full of ground beef and lusty California avocado. Cool, smooth avocado makes it the best dang salad this side of the Rio Grande.
California Avocado West Salad
Chop 1 onion, 4 tomatoes, 1 head lettuce. Toss with 1 cup grated cheese, 1/2 cup French or 1000 Island dressing, hot sauce to taste. Crunch and add one 6 ounce bag of corn or tortilla chips. Slice and add 1 large California Avocado.
Brown 1 pound ground beef, add 1 can (15 ounces) drained kidney beans, 1/4 teaspoon salt. Simmer 10 minutes and mix into cold salad. Decorate with extra chips, avocado and tomato. Serve six, pronto!
Celebrate Salad Days… (1972)
… With California avocados and Kraft French Dressing!
Now is the time to celebrate the goodness of the garden. The time to gather nature’s bounty … and enjoy!
Celebrate the California Avocado by filling it with crisp young vegetables and dressing it with Kraft French Dressing. Kraft blends French Dressing with gentle imported spices. Just the right complement to a California Avocado’s delicate, nutlike taste.
California avocado gazpacho salad
- 1/2 cup chopped green pepper
- 1/2 cup chopped cucumber
- 1/2 cup chopped tomato
- 2 tablespoons green onion slices
- 1/4 cup Kraft French Dressing
- 4 California Avocado halves, peeled
Combine green pepper, cucumber, tomato, onion and dressing; mix lightly. Chill. Fill California Avocado halves with vegetable mixture. 4 servings.
Invite your friends to make a dip with a beautiful Margarita. (1978)
Whip up a dip with Ortega Green Chile Salsa. Mix up a batch of Margaritas with Cuervo Gold Especial. Then stand back and watch’em dive in!
Our dip gets its zip from our salsa. A tasty blend of fresh, tangy green chiles, tomatoes and onions. And the beautiful part of our Margaritas is Cuervo Gold Especial. The gold standard of tequilas since 1795.
So whether your next get-together is black tie or blue jeans, serve Margaritas and Ortega’s Green Chile Salsa Dip. The quick and easy way to become famous for your drinks and appetizers.
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 medium clove garlic, minced
- 14 ounces (2 cups) Ortega Green Chile Salsa
- 17 ounces canned Onega Lightly Spicy Refried Beans
- 1 teaspoon salt
- 1/2 cup (2 ounces) grated Longhorn cheese
- 1/4 cup sliced ripe olives
- 1/4 cup chopped onion
- Tortilla chips
In a 10 inch skillet, brown beef until crumbly. Drain. Add onion and garlic. Cook until onion is soft. Add remaining ingredients. Cook until hot and bubbly. Spoon into chafing dish. Garnish with cheese, olives, and onion. Serve with tortilla chips.
- 1-1/2 ounces Jose Cuervo Gold Especial Tequila
- 1-1/2 ounces Arrow Triple Sec
- 1 ounce lemon juice (or lime juice)
Mix ingredients, shake with shaved ice and serve in salt-rimmed glass. To prepare salt rim on glass, dip edge of glass 1/2-inch deep into lime juice, then into coarse salt. Let dry at room temperature.