| Chicken & Ham Pate
2 tablespoons of butter
3 green onions, finely chopped
1 pound of ground pork
1 pound of de-boned chicken, chopped
6 ounces of cooked ham, chopped
1 tablespoon of finely chopped parsley
1 teaspoon of salt
1/4 teaspoon of fresh ground pepper
1/4 teaspoon of allspice
1/2 teaspoon of thyme
2 eggs, beaten
1 cup of milk
1 cup of fresh bread crumbs
3 hard cooked eggs |
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Melt butter in pan. Add green onions. Cook over medium heat 2-3 minutes. In a large bowl, combine softened onions and rest of ingredients, except hard eggs. Mix well. Pack 1/2 the meat mix in 9 x 5 inch pan. Place eggs down center; fill with remaining meat. Pack tight. Cover with foil. Set in large roasting pan containing hot water 1/2 way up to loaf pan. Bake at 350ºF. for 1 1/2 hours. To serve hot, drain off excess fat. Let rest in pan 15 minutes. Unmold and serve with tomato or cheese sauce. To serve cold, drain off excess fat; cool in pan. Unmold. Wrap well in tin foil. Refrigerate, flavors improve after 2 to 3 days. Serve with chili sauce or mustard flavored salad dressing. |
