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Chicken Liver Pate |
Serves: 32
Print this Recipe
Prep Time: 15 minutes (ready in 1 hour 35 minutes) - Yield: 2 cups
1 pound chicken livers
1 1/2 cups water
1/3 cup margarine or butter
1 medium apple, peeled, chopped
1 medium onion, chopped
1 garlic clove, minced
Dash dried thyme leaves
Dash dried marjoram leaves
1/3 cup dry sherry
1/4 teaspoon salt
Dash pepper
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
Chicken Liver Pate comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!
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