Avocado Pate with Pecans

Title:
Avocado Pate with Pecans

Yield:
10 Servings

Categories:
Dips




Ingredients:





     4    Avocados; peeled and pitted


          Vegetable oil


    16 oz Cream cheese


     2 tb Shallots; minced


     1 tb Lemon juice; fresh


     2    Cloves garlic; minced


     1 ts Chili powder


   1/2 ts Salt


   1/4 c  Parsley; chopped


     2 tb Pecans; unsalted and chopped


     4    Butter lettuce or Boston


          -lettuce leaves


   1/2 c  Black olives; pitted


    10    Cherry tomatoes; ripe


          Tortilla chips






 Date: Mon, 04 Mar 1996 22:24:48 -0500 (EST)


 


 From: Trish 


 Line a 6 cup rectangular glass loaf pan or ceramic dish with 3 layers of


 waxed paper, extending over long sides only.  Brush top sheet of paper


 generously with oil.  Puree avocados and cream cheese in processor.  Add


 shallots, lemon juice, garlic, chili powder and salt and blend 30 seconds.


 Transfer mixture to prepared pan; smooth top.  Press plastic wrap onto


 surface of pate and refrigerate at least 6 hours or overnight.


 


 Remove plastic and unmold onto a platter lined with the lettuce leaves. Mix


 parsley and pecans and sprinkle over the pate.  Garnish with olives and


 tomatoes.  Surround with tortilla chips. From Poppa Rock's Family Cookbook


 Also


 


 MM-RECIPES@IDISCOVER.NET


 


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 From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.