1 cup water
1 cup flour
¼ teaspoon salt
1 egg, lightly beaten
1 teaspoon sherry wine
1 cup cooking oil
Powdered sugar

Bring water to boiling point in a saucepan. Remove saucepan from fire and gradually add sifted flour with salt. Beat vigorously until fluffy and smooth. Add egg with wine and continue beating until batter is smooth and shiny. Heat oil in a deep pan until medium hot. Pour batter in a pastry tube and drop small amounts of batter, about 4 – 5 inches long, in the hot oil. Fry both sides until golden brown and remove Churros to absorbent paper to drain. Roll each one in powdered sugar while still hot. Serve with hot cocoa.
Yields 12

4 large rip avocados
½ red onion diced
1 tsp. minced fresh garlic
2 Tbs. chopped cilantro
½ lime
1 tsp. Worcestershire sauce
Salt and pepper to taste
Dash of taco spice

Peel and seed avocados
Add all ingredients except the lemon and seasonings
Mash together for a chunky consistency

Squeeze juice of the lime into a bowl and add a little at a time to the avocado mix
Add salt, pepper and taco spice to taste.

Serve with chips or fresh cut vegetables