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Instructions:
Dice tomatoes and shred lettuce; refrigerate until needed. Mash or puree avocado in a
blender to make a smooth paste. Add salt and pepper to taste. (For smoother spreading
consistency, mix in a dash of evaporated milk and stir well.) Spread each tostada with
refried beans, if desired, and then avocado. (For homemade refried beans, mash well-
cooked pinto beans and fry in bacon grease, stirring frequently, for 2 or 3 minutes, until
the beans form a thick paste.) Spread chilled chicken on top of the avocado. Be
generous!
Add diced tomatoes, shredded lettuce, and cheese according to taste. Sour cream may be
spooned over the entire tostada for extra taste and elegance. Place left-over avocado,
diced tomato, lettuce, and cheese on the table as extra toppings for hearty eaters.
Tostadas are finger food, but provide forks for those who prefer to keep their fingers
clean. Enjoy as a light meal perfect on a hot day!
Author’s Bio:
I have been writing since my story “Ricky and Tricky’s Christmas” was published
on the school bulletin board. I was six years old. My first romance,LOVE’S LASTING
SONG, provides a glimpse into the unique and colorful border culture of Laredo, Texas,
where I live with my husband, four children, rottweiler, and great dane. Experiences
during my adolescence with a roadside amusement park, an African lion, 25 horses and
ponies, and a large, strange family provide fodder for future works.
My work has appeared previously in McCall’s, Cat Fancy, The Friend, The
Church Herald, and other publications. My second romance, INALCANZABLE,
(
novel, set in the Texas hill country. Please visit me at Diamond Hope Enterprises,
http://diamondhopeenterprise.8m.com ISBN 0-595-17380-2
UNREACHABLE in English) is currently under consideration while I work on a third
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