Avocado is a medium to large evergreen tree with large, leathery, deep green leaves. It has limited commercial value in the lower Rio Grande Valley and is often found in landscapes across South Texas. The popularity of its fruit, particularly in Mexican food dishes, and its tropical appearance have spurred considerable interest in growing avocados at home.
Source: Home Fruit Production

Avocado Chiffon Pie
1 envelope Knox unflavored gelatin
6 tbsp. sugar
2 eggs, separated
1 1/2 c. milk
1 California avocado, peeled, pitted, and mashed (1 c.)
1/4 c. lemon juice
9 inch graham cracker crust

In medium saucepan, mix unflavored gelatin with 4 tablespoons sugar; blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. With wire whip or rotary beater, blend in avocado and lemon juice. Pour into large bowl and shill, stirring occasionally, until mixture mounds slightly when dropped from spoon. In medium bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust; chill until firm. Brush generously with additional lemon juice. Garnish, if desired, with whipped cream. Makes about 8 servings.

Avocado Dip
2 med. avocados
2 med. tomatoes or 1 (15 oz.) can
1 c. green onions, chopped
1 tbsp. lemon juice
1-1/2 tsp. Lawry's salt
1-1/2 tsp. Lawry's pepper

Grate the avocados on a cheese grater. Mix and chill. Serve with taco chips.

Lime Jello Avocado Salad
1 pkg. lime Jello
1 c. boiling water
1 c. mayonnaise
1 tbsp. onion juice
2 tsp. Worcestershire sauce
1 c. mashed avocado
1 c. sour cream

Dissolve Jello in boiling water. Set until thickens slightly. Add remaining ingredients, pour in mold. Let set 6 hours.