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Recipes -

	  asparagus gacamole
	 (1 lb.) cut, trimmed, fresh asparagus or 
	4 cups (2 pkg., 10 oz. each) frozen, cut asparagus 
	1 small garlic clove, minced 
	2 teaspoons lime juice 
	1/4 cup canned, chopped green chilies 
	1/2 teaspoon salt 
	1/2 teaspoon cumin 
	2 Tablespoons finely chopped onion 
	1/2 cup chopped, seeded tomato 
	1. Cook asparagus in small amount of water until tender. Drain well
and cool thoroughly. 
	2. In food processor or blender, process asparagus and next five
ingredients until mixture is smooth, about 30 seconds. Scrape bowl
frequently. Remove from food processor bowl and stir in onion and tomato.
Chill thoroughly before serving with tortilla chips, cut vegetables, or any
other finger food.
	yield : 2 cups
	Nutrition Information: 1 serving, 2 Tablespoons, 10 calories, 1 g
protein, 2 g carbohydrates, 0 g total fat, 0 mg cholesterol, 100 mg sodium 

4 medium-large onions (about 8 oz. each)
 3 tablespoons apple jelly
 2 tablespoons spicy mustard 
1 tablespoon grated ginger root 
1 tablespoon cider vinegar
 1 tablespoon cornstarch
 1 cup apple cider	
Trim and peel onions; halve crosswise and place in 1 1/2 to 2-quart round
baking dish. Add 1 inch of water, cover dish with lid or transparent wrap
and cook at high power for 20 minutes, rotating dish once, or until
fork-tender. Meanwhile, combine apple jelly, mustard, ginger root, vinegar
and cornstarch in saucepan, stirring with wire whip until blended. Stir in
apple cider and cook, stirring over medium heat, until sauce is thickened
and comes to a boil. Drain onions and serve with sauce .	

Salsa Colorado 
 1 16-ounce can tomato puree
 1/2 cup water 
1/2 7-ounce can chipotle peppers 
2 medium onions, chopped 
4 cloves garlic, crushed 
1/4 teaspoon salt
 Combine all ingredients in a medium saucepan; bring to a boil. Cover,
reduce heat and simmer 20 minutes. Puree in a blender container or food
processor bowl. 

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