Recipe - Avocado Pate With Pecans

4 Avocados; peeled and pitted
Vegetable oil
16 ounce Cream cheese
2 tablespoon Shallots; minced
1 tablespoon Lemon juice; fresh
2 Cloves garlic; minced
1 teaspoon Chili powder
One half teaspoon Salt
One fourth cup Parsley; chopped
2 tablespoon Pecans; unsalted and chopped
4 Butter lettuce or Boston
lettuce leaves
One half cup Black olives; pitted
10 Cherry tomatoes; ripe
Tortilla chips

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

From: Trish TRISHMCKENNA@delphi.com
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
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