MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Dips, Snacks
       Yield: 10 servings
       4    Avocados; peeled and pitted
            Vegetable oil
      16 oz Cream cheese
       2 tb Shallot;minced
       1 tb Lemon juice; fresh
       2    Garlic cloves; 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. From Poppa
   Rock’s Family Cookbook Also