Hi Linda and Ann -- without further ado -
LIME AVOCADO AMBROSIA PIE
1 envelope unflavored gelatin
1/2 cup cold water
1/4 cup sugar
1/4 tsp. salt
1 can (8-1/2 oz.) crushed pineapple
3 TBS . lime juice
Green food color
1 medium size ripe avocado
1 package (3 oz.) cream cheese, softened
1 cup heavy cream
1/2 cup flaked coconut
1 9-inch graham cracker crumb crust
(store-bought or homemade)
In small saucepan, sprinkle gelatin over cold water to soften.
Place over low heat and stir until geletin is dissolved. Stir
in sugar and salt. Drain pineapple liquid and lime juice
into gelatin. Add few drops green food color. Chill until
thickened, stirring occasionally.
Meanwhile, cut and peel avocado. In large bowl, mash avocado
and mix with cream cheese. Whip cream and use same beater
to throughly blend avocado, cream cheese, pineapple and
coconut. Then beat in thickened gelatin just enough to mix
throughly. Fold in whipped cream. Turn into crumb crust.
Chill at least 4 hours or until firm. When ready to serve, garnish
with coconut and lime slices, if desired. Yield 6 to 8 servings.
Aileen Claire
Enjoy!
AVOCADO PEAR CREAM (from Enclclopedia of Creative Cooking)
2 ripe avocado pears
1 TBS. white-wine vingar
4 anchovy fillets, finely chopped
2 tsps. finely chopped onion
Cayenne pepper
1 tsp. sugar
1/2 cup whipping cream
Paprika
Ripe olives (black shown)
Cut pears in half; remove seeds. Scrape out all flesh; be
careful not to break skin. Reserve empty shells. Put flesh
into bowl; mash well. Add vinegar, anchovies, onion; season
with salt, cayenne, and sugar. Chill. Whip cream. Fold in whipped
cream just before serving. Fill pear shells; sprinkle
with paprika. Garnish with black olives; serve with
favorite crackers. Serves 4.
(I see the black olives are pitted and left whole - about 3 to each
pear and pears on the serving platter arranged in something
like the letter "M". Wide end of pear down, then wide end
of pear up and so on.) (Also, anchovies are only for those
who love 'em.)
Enjoy --
June
Thanks June. I can't wait. Off to the
grocery store. The other recipe sounds
very interesting. We love anything with
anchovies in it.
ann
Thanks June these look interesting. Maybe I'll whip one up for Thanksgiving
for the non pumpkin pie eaters.
Linda
Hope you feel better June!
Linda
Hi Linda,
I'm sticking to very traditional dishes for Thanksgiving.
They want them and they expect them. Last year they couldn't handle
may butternut and apple squash because it wasn't the same.
And I will not peel butternut squash for 12 again.
I'm coming down with a cold - and my friend bought me over
homemade chicken soup. :))) I feel so pampered.
I sent her home with some of the cake I made today.
Glad it wasn't too far out. :) I was going to experiment
a bit. But the chopped dates were enough.
Last year though, blueberry pie was accepted. Just barely.
They are used to apple, pumpkin and maybe custard.
June (drinking OJ and heading off to bed.)
Rest, stay warm, get well!! :-)
ann
Thanksgiving
THank you for posting the avocado ambrosia pie recipe!
karen in NJ
