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GUACAMOLE 2 lg Ripe Avocados, Mashed

2 Finely Chopped Tomatoes

1 md Chopped Onion

2 Jalapeno Peppers, Seeded And

– Finely Chopped 1 Finely Chopped Clove Garlic

2 tb Finely Snipped Cilantro

1 tb Vegetable Oil

2 tb Fresh Lime Juice

1/2 ts Salt

1 ds Pepper

-FLAUTAS- 1 c Cooked Chicken, Finely

– Chopped 12 Flour Tortillas

Vegetable Oil For Frying Guacamole: Mix all ingredients in a glass or plastic bowl. Cover and refrigerate for at least 1 hour. Flautas: Spoon 1 tablespoon of the chicken across the bottom of each tortilla. Roll up tightly and secure with toothpicks. Heat 1 inch of oil to 350 degrees F. Fry flautas, turning once, until golden brown, about 2 minutes. Drain on paper towels; remove wooden toothpicks. Serve with fresh guacamole. Typed by Syd Bigger.

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