Serves: 32
Total Calories: 10
1. In medium saucepan, simmer chicken livers in water for 2 to 3 minutes. Drain, reserving 3/4 cup liquid.
2. Melt margarine in medium skillet. Add livers cook until brown. Add apple, onion, garlic, thyme, marjoram, sherry and reserved liquid mix well. Simmer 15 to 20 minutes or until liquid is absorbed, stirring occasionally.
3. In blender container or food processor bowl with metal blade, process mixture until pureed. Stir in salt and pepper. Spoon into serving bowl. Cover refrigerate at least 1 hour before serving to blend flavors. Serve with Melba toast rounds or crackers.
Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 30 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 55 mg 18% * Sodium: 55 mg 2% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 2 g * Vitamin A: 30% * Vitamin C: 2% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Lean Meat
This Chicken Liver Pate recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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