2 large Avocados

1 package (3 ounce) Cream Cheese

2 tablespoons Cream

1 tablespoon Lemon Juice

1/2 teaspoon Salt

3 tablespoons Olives, chopped

3 tablespoons Blanched Almonds, chopped

Dash of Paprika

1 teaspoon Chives, chopped

Peel avocados. Cut in half lengthwise and remove seeds. Blend cream cheese with remaining ingredients. Fill the avocados with the mixture. Put halves together. Brush the outside with lemon juice to prevent darkening. Wrap in waxed paper and chill thoroughly. Slice crosswise in 1/2 inch slices. Serve on lettuce.

Yield: 6 servings

Salad Plate: Arrange stuffed avocado slices on bed of lettuce or watercress, together with cherry filled peach halves, pineapple wedges, melon balls and 2 inch sections of banana which have been marinated in lemon juice.