| Ham Pate
Two 3 ounce packages of cream cheese, softened
1 pound of cooked ham, ground
1 tablespoon of onion, grated
2 teaspoons of pecans, finely chopped
1 tablespoon of milk
Combine 1 package of cream cheese, ham, onion and pecans, mixing well. Line a 2-cup mold or bowl with plastic wrap; spoon mixture into mold, pressing firmly. Cover and chill 3 hour. Unmold onto a serving plate. Beat remaining package of cream cheese and pecans and milk until smooth; spread over ham mixture (like icing). Serve with crackers. Yield: 2 cups. |
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Ham Pate
1 pound of cubed ham
3 ounce package of cream cheese, softened
1 small onion, finely chopped
1/2 cup of walnuts, chopped
Green onions, diced
1 tablespoon of milk
Process ham through a food grinder twice. Mix 3 oz. softened cream cheese, chopped onion, nuts and ham. Line a small mold with plastic wrap. Press mixture into the mold and chill. Arrange diced green onions on a serving plate, reserving some to garnish the pate. Put pate on the serving plate. Over low heat, mix 3 oz. cream cheese and milk until slightly runny. Ice pate with the cream cheese mixture. Sprinkle with onions, paprika or walnuts. Serve with miniature slices of wheat, rye or pumpernickel bread. |
