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June 5, 2009, Newsletter Issue #258: Chicken Liver Pate
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Tip of the Week
This quick yet tasty recipe for pate will yield 2 cups.
1/4 cup butter 1/2 pound mushrooms 1 pound chicken livers 1 teaspoon garlic powder 1 teaspoon paprika 1/3 cup chopped green onions 1/3 cup white wine 1/16 teaspoon dried dill 3 drops Tabasco sauce 1/2 cup butter
Simmer for 5 minutes in first measure of butter; mushrooms, chicken livers, garlic powder, and paprika.
Add green onions, white wine, dill weed and Tabasco.
Cover and cook slowly 5 - 10 minutes more. Cool.
Whirl in food processor until smooth.
Blend in butter and salt to taste.
Turn into serving dish and chill overnight.
Garnish with parsley. Serve with crackers or toast rounds.
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