Avocado Pate with Pecans:

4 avocados, peeled and pitted
Vegetable oil
16 oz cream cheese
2 Tablespoons shallot, minced
1 Tablespoon lemon juice, fresh
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 cup parsley, chopped
2 Tablespoons pecans, unsalted and chopped
4 butter-lettuce or boston-lettuce leaves
1/2 cup black olives, pitted
10 cherry tomatoes, ripe
Tortilla chips

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.


MacLeod Mushrooms:
http://groups.yahoo.com/group/Mushroom-Recipes/




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