---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Ceideburg 2
       Yield: 1 servings
       2    Ripe but firm avocados
     1/2 ts Saffron threads
       1 c  Pastina (6oz)
       2 c  Chicken stock (480ml)
       2    Fresh tomatoes, skinned,
            -seeded & chopped
       2 tb Diced onion
     1/4 c  Fresh parsley, chopped
       2    Green onions, sliced in
            -thin rounds
            Salt & pepper
     1/2 c  Vinaigrette (120ml)
   And, of course, there had to be an avocado recipe in the book...
   In El Salvador saffron rice is often served with avocado.  I use
   pastina here as an alternative to both rice and couscous, and serve
   it cold, stuffed into avocado halves.  You can use any favorite
   vinaigrette in this recipe.
   Heat 1/4 cup of chicken stock and steep threads 20 minutes.  Cook
   pastina in chicken stock with diced onion and steeped saffron.  When
   cooked, drain and mix well with remaining ingredients.  Stuff avocado
   halves. Serve as main course at lunch or first course at dinner.
   From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
   by Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle,
   Daly City, Ca., 94105.  1987.
   Posted by Stephen Ceideberg; March 30 1993.