2 avocados, seeded, peeled and mashed
1 package (8 ounces) cream cheese, softened
2 tablespoons butter
2 teaspoons lemon juice
4 to 6 drops hot pepper sauce
2 stalks celery, cut into 3-inch pieces
1/4 pound fresh mushrooms, stems removed
1 each green and red bell pepper, seeded and cut into thick strips
garnishes: fresh chives, parsley sprigs, radish slices, olive slices,
pecan or walnut halves
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.
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