Appetizer Pate Recipe
Ingredients
| Chicken livers | 8 Ounce | |
| Hot water | 1/8 Cup (16 tbs) | |
| 1 teaspoon instant chicken bouillon | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Dried basil leaves | 1/4 Teaspoon | |
| 3 slices bacon, crisply cooked and crumbled | ||
| Butter margarine | 1/4 Cup (16 tbs), softened | |
| Dry mustard | 1/4 Teaspoon | |
| Garlic salt | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Snipped parsley | ||
| Sesame seed crackers | ||
Directions
1. Prick chicken livers with fork and place in 1 1/2-quart casserole with water, bouillon, onion and basil. Cover tightly and microwave on high (100%) 3 minutes; stir. Cover and microwave on medium (50%) until no longer pink, 8 to 10 minutes longer. Let cool about 15 minutes. Drain, reserving 1/4 cup broth.
2. Chop chicken livers; mix with reserved broth and remaining ingredients except parsley and crackers. Place in blender container. Cover and blend on high speed until smooth, scraping blender container frequently, about 2 minutes. Mound in serving dish. Cover and refrigerate at least 3 hours but no longer than 2 days.
3. Sprinkle with parsley and serve with crackers.
2. Chop chicken livers; mix with reserved broth and remaining ingredients except parsley and crackers. Place in blender container. Cover and blend on high speed until smooth, scraping blender container frequently, about 2 minutes. Mound in serving dish. Cover and refrigerate at least 3 hours but no longer than 2 days.
3. Sprinkle with parsley and serve with crackers.
Chef
