Yield: 8 Servings
|2 \N||Avocados; seeded, peeled and mashed|
|1 pack||(8-oz) cream cheese; softened|
|2 teaspoons||Lemon juice (up to)|
|6 drops||Hot pepper sauce|
|2 \N||Stalks celery; cut into 3-inch pieces|
|¼ pounds||Fresh mushrooms; stems removed|
|1 \N||Green bell pepper; seeded and cut into thick strips|
|1 \N||Red bell pepper; seeded and cut into thick strips|
|\N \N||Garnishes: fresh chives; parsley sprigs; radish slices; olive slices, pecan or walnut halves|
From: arielle@... (Stephanie da Silva) (COLLECTION) Date: Thu, 22 Jul 1993 18:23:06 GMT Blend avocados, cream cheese, butter, lemon juice and hot pepper sauce in blender or food processor until smooth. Spoon filling into celery pieces, mushroom caps and pepper strips or use pastry tube to pipe filling onto vegetables. Garnish each as desired and serve.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .