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                         Tomato-Guacamole Cups

Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size  : 30   Preparation Time :0:00
Categories    : Appetizers                       Hors d'Oeuvres

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 30                    cherry tomatoes
  2      very ripe     avocados -- pitted and cubed
  1      tablespoon    sour cream
    1/2  cup           minced onion
  1      envelope      guacamole dip mix
  1      teaspoon      fresh lemon juice
         dash          cayenne pepper
                       sunflower seeds

Cut the tops of cherry tomatoes and reserve.  Scoop out centers with a
paring knife or small end of a melon baller.  (Save the tomato tops for
garnishing.)  Chill the hollow tomatoes until time to fill.

To prepare filling, whip the avocado and sour cream in a blender.  Add the
chopped onion, guacamole mix, lemon juice and cayenne.

Pipe the mixture generously into the tomato cups using a pastry bag with a
plain 1/2-inch tip, or use a teaspoon.  Top with a sprinkle of sunflower
seeds and cap with the tomato tops.  Refrigerate until serving time.

Special Hint:  Trim a paper-thin slice off the bottom of the tomatoes to
keep them from rolling.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
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