| Pate
2 cans of consommé'
2 envelopes of gelatin
1 pound of liverwurst
8 ounces of cream cheese
1 tablespoon of grated onion
4 drops of Worcestershire
2 dashes of garlic salt
Sliced green olives
Dissolve gelatin in consommé and heat. Spray a chilled mold with Pam and arrange olive slices on the bottom and secure with cooled consommé; chill. Mix remaining ingredients with consommé in a blender or processor until smooth. Pour into mold. Chill until firm (4 to 5 hours) and unmold approximately 15 minutes before serving on crackers or melba toast. The Pate may be kept, refrigerated, securely wrapped for 3 weeks. Serves 20 or more.
Pate 2
1 pound of chicken livers
4 tablespoons of butter
3 tablespoons of lemon juice
1/4 teaspoon of garlic juice
2 tablespoons of brandy
2 hard-cooked eggs, grated
Salt & pepper to taste
Boil livers until done. Grind in chopper. Sauté onions in butter. Toss with liver paste. Add lemon, garlic and brandy. Salt and pepper. Mound and chill. Cover with grated eggs. Serve with crisp crackers. Pate 3
8 ounces of cream cheese
1 package of braunschweiger
1 small can of chopped mushrooms
1 green onion, finely chopped
1 teaspoon of Worcestershire sauce
2 tablespoons of sherry
Combine all ingredients in blender. Serve with crackers. This is also good as a sandwich spread. |
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