TreeHouse kitchen

Very few restaurants thrive over decades, but The Bristol Restaurant in Louisville Kentucky has managed to stay the course in spite of wars, economic woes and increased competition. It is still one of my favorite eateries. I have been a faithful patron for 22 years. It all began when I waited tables at an upscale restaurant across the street. During our shift we would phone in an order of Green Chili Won tons then quickly dart across the street on our break to pick them up, only to be devoured minutes later. At least I think we were on break. The infraction would have been well worth the cost of devouring one of these tasty deep fried won tons served with homemade guacamole dip. My favorite location is still on Bardstown road, where surrounded by a hub of activity, you can sit by the window and soak in all of humanity. The recipe that follows is the Bristol's original recipe and if made correctly you will quickly find out why it has been the most requested item on the menu for over two decades. Enjoy!

Ingredients:

• 5 pounds Monterrey Jack cheese, grated
• 24 ounces diced green chilies
• 12 ounces chopped jalapenos, canned
• 2 pounds won ton skins vegetable oil for frying

Directions:
Blend cheese and peppers. Mix well. Use about 1 ounce of filling in each wonton skin. (Fold in the sides, then roll up skin to enclose filling in a miniature egg roll shape). Seal the skin with water to be sure the won tons stay closed during frying. Put in 320-degree vegetable oil. Deep-fry until brown. Drain briefly and serve hot with guacamole. Serves 10.

Guacamole Dip

• 2 ripe avocados
• 1 finely-chopped green onion
• 2 tablespoons lemon juice
• ½ cup sour cream
• ½ teaspoon ground coriander
• ½ teaspoon chili powder

Salt and pepper to taste Mash avocados and mix in remaining ingredients to make a smooth mixture.