Vegetable Pick-ups
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizer | 8 | Servings | |
INGREDIENTS
| 2 | Avocados, seeded peeled and | |
| mashed | ||
| 1 | 8-oz cream cheese | |
| softened | ||
| 2 | T | Butter |
| 2 | t | Lemon juice |
| 4 | up to | |
| 6 | Hot pepper sauce | |
| 2 | Stalks celery, cut into | |
| 3-inch pieces | ||
| 1/4 | lb | Fresh mushrooms, stems |
| removed | ||
| 1 | Green bell pepper, seeded | |
| and cut into thick strips | ||
| 1 | Red bell pepper, seeded and | |
| cut into thick strips | ||
| Garnishes: fresh chives | ||
| parsley sprigs radish | ||
| slices olive slices | ||
| pecan | ||
| or walnut halves |
INSTRUCTIONS
From: arielle@taronga.com (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. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 118
Total Fat: 13.7g
Cholesterol: 7.6mg
Sodium: 1104.9mg
Potassium: 524mg
Carbohydrates: 6.7g
Fiber: 4g
Sugar: 1.8g
Protein: 5.1g