New Mexico - The Land of Enchantment, State flower: Yucca

1. Cantaloupe-Tomato Soup
2. Avocado and Pinon Nut Salad
3. Southwest Tamale Pie
4. Mexican Rice
5. Adobe Bread
6. Caramel Custard Pie

Avocado and Pinon Nut Salad - Serves 4

2 ripe avocados
Juice of 1 lemon
Juice of 1 lime
½ cup piñon nuts
1 firm tomato, cored, cubed and drained
3 scallions, sliced thin including tops
½ clove garlic, peeled and crushed
¼ tsp coriander seed, crushed
¼ tsp fresh ground black pepper
1 tsp Worcestershire sauce
¼ tsp Tabasco sauce
¼ tsp salt
Pimiento slivers as garnish
Parsley or watercress sprigs as garnish

Halve avocados, remove seeds, reserve the avocado half shells; scoop out flesh and mix with lemon and lime juices. Put through a food mill or puree in a blender.

Mix in all remaining ingredients save the garnishes.

Fill the four avocado shells with the mixture, garnish with pimiento slivers and sprigs of the greenery.

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