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Country Liver Pate




Source of Recipe


Cynthia Owens Bailey


Recipe Link: http://recipecircus.com/recipes/cowens26/APPETIZERS/Country_Liver_Pate.htmlhttp://

List of Ingredients





3/4 cup margarine, imitation
1 pound chicken livers
1/2 pound mushroom
1/3 cup green onions, minced
1 teaspoon salt
1 clove garlic, minced
1/2 cup dry white wine
1/8 teaspoon tabasco sauce



Recipe



In 10 inch skillets over medium high heat, melt 4 tablespoons butter or margarine (1/2 stick); stir in chicken livers, mushrooms, green onions, salt, and garlic; cook until livers are lightly browned but still pink inside, about 5 minutes. Stir in wine and hot-pepper sauce; cover and simmer 5 minutes.

In blender at medium speed or in food processor with knife blade attached, blend chicken-liver mixture and remaining 1/2 cup butter or margarine (1 stick) until smooth, stopping blender occasionally and scraping sides with rubber spatula. (Mixture will be thin.)

Pour mixture into 3 cup crook or small bowl; cover and refrigerate 3 hours or until firm. Serve with melba toaste.

This serves 16. It is a hit at my Annual Tree Trimming Party at Christmas.