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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

No Guilt Asparagus Guacamole
From the Michigan Asparagus Advisory Board

DVO Recipe Center
Makes 4 servings

10 1/2 ounces fresh, trimmed or frozen, cut asparagus
1/4 teaspoon garlic powder
2 teaspoons lime juice (lemon juice may be substituted)
2 Tablespoons canned green chili peppers, drained, chopped
1 Tablespoon onion, chopped
2 teaspoons tomato paste
1/8 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon white pepper

Cook asparagus. Drain well, pat dry with paper towels and place in blender. Add remaining ingredients. Blend until smooth. Dip will become less thick upon standing and will need to be stirred.

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