Avocado Deviled Eggs

12 eggs

 1/2 CUP mayonnaise

 4 tsp Dijon mustard

 1/2 tsp salt

 1/4 tbs pepper

 1 tbs minced garlic

 1/2 red bell pepper finely diced

 1/2 med onion finely diced

 1 stalk celery finely diced

 1 large avocado

 paprika and pimentos for garnish

     Hard boil and cool eggs. Remove shells, slice in half and remove yolk. Set aside white to be filled.

     Saute onions, peppers and celery until tender. Add garlic and saute for one minute. Place sauted veggies into blender and puree. Add yolks, mayo, mustard, salt, pepper and avocado and blend well.

     Fill egg whites with mixture and sprinkle with Paprika and couple of pimentos.

Oysters Rockefeller

36 oysters, in shells

1 bunch spinach, washed

1 parsley bunch, leaves

1/2 cup butter or margarine, melted

rock salt

1 bunch green onions cleaned of roots

1 large stalk celery

1 Tbsp pimentos

1 juice of lemon

Using food processor, process spinach, onion tops and parsley until fine. Mix with celery,pimentos, melted butter and lemon juice. Fill 6 cake pans half full with rock salt. Place 6 oysters on half shell in each pan. Cover each oyster with 1 teaspoon vegetable mixture. Place plates under broiler; cook until edges of oysters curl, then serve . They don't stay in the pan long enough to cool.