Pate: Mock French Pate 2
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1/4 cup butter or margarine
1/3 cup finely chopped onions
1/3 cup finely chopped celery
2 eggs
3 ounces cream cheese, softened
3/4 cup bread crumbs
1 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/8 teaspoon pepper
1 pound mushrooms, finely chopped Recipe
Preheat oven to 400�F.� Grease an 8x4-inch loaf pan with butter.� Line with waxed paper, leaving a 1-1/2 inch overhang on all sides.
In a large saucepan, melt butter; add onion and celery.� Saut� for 5 minutes or until tender.
In a large bowl, beat eggs and cream cheese until smooth.� Add bread crumbs, salt, basil, rosemary, oregano, and pepper; stir until well blended.� Stir in onion mixture and mushrooms until well blended.� Spoon into prepared loaf pan.� Cover the top with aluminum foil.
Bake for 1-1/2 hours or until firm.� Cool in loaf pan on a wire rack until lukewarm.� Remove from pan.� Serve with crackers. Serves 12
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