Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!newsfeed.berkeley.edu!dispose.news.demon.net!demon!colt.net!news.tvd.be!uunet!ams.uu.net!ffx.uu.net!news.rt66.com!not-for-mail From: "May's Pearls of Wisdom" Newsgroups: rec.food.recipes Subject: Chicken Liver Pate Followup-To: rec.food.cooking Date: 11 Aug 1999 06:12:18 -0600 Organization: hf.intel.com Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <37B067BD.D0DE3213@kandinsky.hf.intel.com> Reply-To: veckertsNOSPAM@hf.intel.com NNTP-Posting-Host: shell.rt66.com Lines: 37 Xref: swen.emba.uvm.edu rec.food.recipes:35357 * Exported from MasterCook * Chicken Liver Pate Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 4 ounces cream cheese 1/2 pound chicken liver 1 onion -- small 2 Tbsp chicken broth 2 Tbsp brandy 1/2 tsp paprika 1/2 tsp salt 1 dash cayenne pepper Bring liver, onions, chicken broth, brandy to boil. Cook 5 min. Put in blender. Add paprika, salt and cayenne pepper. Blend on high. Add butter and cream cheese. Pour in a mold or container. Let stand covered in refrigerator until firm about 3 hours. Serve with crackers or party rye. - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.