Title: Avocado pate with pecans
 Categories: Dip
      Yield: 10 Servings
 
      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

  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.