"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Bean Platter Recipe

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This recipe for Mexican Bean Platter, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Olson
Added: Friday, June 2, 2006


3 medium ripe avacados
2 T fresh lemon juice
salt and pepper to taste
1 c sour creeam
1/2 c mayonnaise
1-11/2 packages taco mix
2 cans bean dip
1 bunch green onions, chopped
3 medium tomatoes, chopped
2 cans pitted ripe olives, sliced thin
1-2 c shreddede white cheddar cheese
large taco chips

Mash avacados and lemon juice, add salt and pepper to taste.
Mix sour cream, mayonnaise, and taco mix. On large serving
platter add layers in the following order: bean dip, mashed
avacados, sour cream/taco mix, chopped tomatoes, sliced
olives, shredded cheddar cheese. Refrigerate covered with
saran wrap until serving. Remove from refrigerator and uncover
1/2 an hour before serving. Serve with large taco chips.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes




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