member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cynthia Y. Owens-Bailey      

Recipe Categories:

    Country Liver Pate

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |