We’re taking a little break from rhubarb today. I was catching up on a pile of magazines, which is to say clipping recipes, many of which in spite of my good intentions will never tempt the palates of my family and friends. But some will. And some will even become new favorites.

As I perused said magazines, I came across a number of recipes with avocado as an ingredient and remembered Mary from California’s request for ways to use avocado. Mary is originally from La Crosse, and she and I were friends in grade school, high school and beyond. Even though she introduced me to my ex-husband, I still consider her one of my best friends ever.
The avocado recipes are fairly simple, but they have long lists of ingredients. So I also will take a break from chatting, in hopes that there will be room for all of them.

We’ll give Alice Long’s request for a black walnut loaf cake with sugar glaze recipe a couple more weeks. So far, I haven’t seen hide nor hair of black walnuts, loaf cake or sugar glaze. Hopefully this request rings a bell with someone.

Be sure to tune in to Coulee Region Cooks, which airs from 10 to 11 a.m. Thursdays on WIZM-AM radio. It is still a few weeks away, but I will be spending an hour in the studio with Mike Hayes on July 3 to chat about the Exchange. With this early notice, if I have the date wrong (which could happen to anybody), there will be time to correct myself.

Send requests and recipes to Alice P. Clark at: Reader Exchange, c/o La Crosse Tribune, 401 N. Third St., La Crosse, WI 54601; e-mail exchange@lacrossetribune. com or send a fax to (608) 782-9723.

Summer Cobb Salad with Lemon-Chive Dressing

6 to 8 slices bacon

1/3 cup fresh lemon juice

2 teaspoons Dijon mustard

Salt and freshly ground pepper to taste

1/3 cup olive oil

1/4 cup snipped fresh chives

2 (10-ounce) bags cut-up romaine hearts

12 ounces boneless roasted chicken or turkey breast, cut in 1/2-inch cubes

1-1/2 cups fresh, frozen or canned corn kernels

4 hard-boiled eggs, peeled and chopped

1 pound honeydew melon cut in 1/2-inch pieces

4 ounces goat cheese, crumbled

1 ripe avocado, peeled and cut in 1/2-inch pieces

Additional chives for garnish

In small skillet, cook bacon on medium until crisp; drain on paper towels, then crumble and set aside.

For the dressing: In small bowl, with wire whisk, mix lemon juice, mustard, salt and pepper. Whisk in oil in a thin, steady stream until blended. Stir in snipped chives. Line a large serving plate or shallow bowl with romaine. Arrange bacon, turkey, corn, egg, melon, goat cheese and avocado in rows over romaine. Garnish with chives; serve with dressing.

(Adapted from Good Housekeeping, June 2008)

Turkey Burgers with Avocado Sauce

1 cup fresh or (thawed) frozen corn

1/3 cup finely chopped red onion

1 small red bell pepper, finely chopped

1 or 2 jalapeno peppers, seeded and minced (wear gloves)

2 teaspoons olive oil

2 tablespoons lime juice

2 garlic cloves, minced

Salt to taste

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1/8 teaspoon dried oregano

1 pound extra-lean ground turkey

1 medium ripe avocado, peeled

1/2 cup fat-free sour cream

2 tablespoons minced fresh cilantro

2 teaspoons lime juice

1 clove garlic, minced

1/8 teaspoon salt, to taste

4 whole wheat or specialty buns of your choice

Shredded lettuce

Low-fat Mexican-blend cheese, shredded

Sliced tomato and red onion, optional

In a large skillet, saute corn, onion, red pepper and jalapeno in oil until crisp-tender. Stir in lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minute longer. Transfer to large bowl and cool slightly. Crumble turkey over mixture and mix well; shape into 4 burgers. Refrigerate at least 30 minutes.

For sauce: Mash avocado with sour cream; add cilantro, lime juice, garlic and salt. Refrigerate until serving time.

If grilling burgers, coat grill rack with cooking spray before starting grill. Grill covered, over medium heat, 5 to 7 minutes per side or until juices run clear and thermometer reads 165 degrees F (or broil, 4 inches from heat, to same specifications). Serve on buns, with sauce, lettuce, cheese, tomato and red onion if desired.

(Adapted from Healthy Cooking, June/July 2008)

Chicken Skewers with Avocado Sauce

1 pound boneless, skinless chicken breasts

1/2 cup lime juice

1 tablespoon balsamic vinegar

2 teaspoons minced chipotle pepper in adobo sauce

Salt to taste

Sauce:

1 medium ripe avocado, peeled and pitted

1/2 cup fat-free sour cream

2 tablespoons minced fresh cilantro

2 teaspoons lime juice

1 teaspoon grated lime peel

Salt to taste

Flatten chicken to 1/4-inch thickness; cut lengthwise into 16 (1-inch-wide) strips. In a large resealable plastic bag, combine lime juice, vinegar, chipotle pepper and salt; add chicken. Seal bag; turn to coat and then refrigerate at least 30 minutes.

For sauce: Place avocado, sour cream, cilantro, lime juice and peel and salt in food processor; cover and process until well-blended. Transfer to serving bowl; cover and refrigerate until serving. Drain chicken and discard marinade. Thread chicken onto 16 metal or soaked (30 to 60 minutes in water) wooden skewers. Coat grill rack with cooking spray before starting grill. Grill, covered, over medium heat 4 to 6 minutes on each side or until no longer pink. Serve with sauce. One skewer with about 2 teaspoons sauce is 59 calories.

(Note from Alice: I think I might cut the chicken in 3/4- to 1-inch cubes and add some veggies, such as zucchini, yellow squash, red onion, cherry tomatoes and or bell pepper pieces to the skewers.

(Adapted from Healthy Cooking, June/July 2008)

Top Sirloin Kabobs and Avocado Sauce

3 tablespoons extra-virgin olive oil

1 tablespoon garlic powder

1 tablespoon onion powder*

1 1/2 teaspoons dried oregano*

Freshly ground black pepper to taste

1/2 teaspoon salt or kosher salt, to taste

3 pounds (1-inch thick) top sirloin steak

1 medium (ripe) avocado, peeled, seeded, coarsely chopped

1/2 cup coarsely chopped seedless (English hothouse) cucumber

1 cup lightly packed fresh mint leaves

1/4 cup sour cream

2 tablespoons lime juice

1 tablespoon water

1 teaspoon salt or kosher salt, to taste

1 teaspoon ground cumin

Grilled peppers and onions, optional

Mint leaves for garnish, optional

In large bowl, combine oil, garlic, onion, oregano, pepper and salt; set aside. Trim fat from meat; cut into 1-inch cubes. Add meat to oil mixture; toss to coat. Let stand at room temperature 30 minutes.**

For sauce: In food processor, combine avocado, cucumber, mint, sour cream, lime juice, water, salt and cumin. Cover and process until nearly smooth, scraping sides as necessary. Transfer to serving bowl. Thread meat on metal or well-soaked wooden skewers (30 to 60 minutes), leaving 1/4 inch between pieces. Place steaks on rack directly over medium coals (preheat gas grill); cover and grill 10 to 12 minutes for medium rare (145 degrees F), turning to brown evenly. Optional: Brush whole peppers and onion slices with oil; cover and grill directly over hot coals 8 minutes or until tender, turning occasionally. Serve steak with avocado sauce and vegetables.

Notes from Alice: *That seems like a lot of garlic and onion, so depending on your taste and that of your guests, you might want to cut back a little. It is easier to add more than to compensate for too much. **Also, on very hot summer days, I’d be inclined to refrigerate the marinating meat for 15 or 20 minutes and then let it stand at room temperature for a few minutes before grilling.]

(Adapted from Better Homes and Gardens, June 2008)

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