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    CHICKEN LIVER PATE'


    List of Ingredients


    • 1/2 CUP BUTTER, DO NOT SUBSTITUTE
    • 1/2 CUP VERY FINELY MINCED SHALLOTS
    • 3 GARLIC CLOVES, CRUSHED
    • 1 POUND CHICKEN LIVERS, RINSED AND DRAINED
    • 2 TEASPOONS PAPRIKA
    • 1/2 CUP DRY WHITE WINE, OPTIONAL
    • 1 1/2 TEASPOON SALT
    • 1 TEASPOON FRESHLY GROUND PEPPER
    • 4 STRIPS OF BACON, CRISP AND CRUMBLED
    • 1/2 CUP CANNED SLICED MUSHROOMS
    • 4 HARD BOILED EGGS
    • 1/2 CUP MAYONNAISE


    Instructions


    1. IN A LARGE SKILLET OVER MEDIUM HEAT MELT BUTTER ADD THE SHALLOTS AND GARLIC SAUTE 2 TO 3 MINUTES. ADD THE CHICKEN LIVERS AND SAUTE UNTIL THEY CHANGE COLOR AND ARE COOKED THROUGH ABOUT 5 MINUTES. ADD THE WINE, SALT PEPPER, MUSHROOMS,BACON AND PAPRIKA. COVER AND COOK 5 MINUTES LONGER TO MAKE SURE THAT LIVERS ARE COOKED THROUGH AND NO LONGER PINK IN CENTER. REMOVE FROM HEAT.
    2. PLACE ALL OF THE INGREDIENTS PLUS 1/2 CUP MAYONNAISE IN A FOOD PROCESSOR AND PULSE UNTIL SLIGHTLY CHUNKY AND SMOOTH, OR YOU CAN PROCESS UNTIL TOTALLY SMOOTH, YOUR CHOICE.
    3. PLACE IN A BOWL, COVER AND REFRIGERATE TILL COLD. SERVE WITH ASSORTED CRACKERS OR BREAD.


    Final Comments


    THIS IS ONE OF MY FAMILY FAVORITES.
    ENJOY!

 

 

 


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