Here is hoping that each of you have had someone special in your life tell you how special you are to them. My little sweetie was so sweet and let me pick out where I wanted to eat breakfast yesterday, dinner last night and lunch today. Sometimes, when he lets me do that, we have what we like to call a “fast food day” and eat nothing but fast food, like Whataburger taquitos for breakfast, Taco Bell for lunch and Church’s Fried chicken for dinner and then end the day with Baskin-Robbins for dessert. But we didn’t do that this time. We went high class and had Shipley Donuts for breakfast yesterday, Mall Food court for lunch and a steak house for dinner last night. Then Luby’s for lunch today, one of my favs.
Well, on to bigger and more interesting stuff. At Bible study the other night every one brought something for the dinner and this avocado pate stood out in the crowd. So Judy was kind enough to share with me to pass it on. Here it is and besides being so good, it was just so pretty. Think you will like this one.
Avocado Pate
4 Haas avocados
2 – 8 oz pkgs cream cheese
2 T chopped shallots
2 tsp. minced garlic
l T lemon juice
1/2 tsp salt
1 tsp chili powder (I like more!)
1/4 cup chopped fresh parsley
2 T chopped pistachios
Line a 9 x 5″ loaf pan with plastic wrap, leaving plenty of wrap to fold over the top. Combine parsley and pistachios and put in the bottom of the loaf pan. Put all other ingredients together in a food processor and blend until smooth. Place cream cheese/avocado mixture in the loaf pan on top of the parsley/pistachio mixture. Fold over plastic wrap and refrigerate overnight. Turn out onto serving plate and garnish with cilantro or parsley. Serve with 2 or 3 different types of tortilla chips.
This recipe came from Stone Oak Elementary School’s cookbook titled “Stone Oak Stirs it Up” in San Antonio, TX, and was contributed by Ellen Barr.
Published by Chocolate Castles
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