Snow Capped Pate Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
Main IngredientInterest Group

Ingredients

 Onion1⁄2 Cup (8 tbs), chopped
 Garlic1 Clove (5 gm), crushed
 Butter1⁄4 Cup (4 tbs)
 Chicken livers1 Pound, thawed (Fresh Or Frozen)
 All purpose flour2 Teaspoon
 Salt1⁄4 Teaspoon
 Dried thyme leaves1⁄4 Teaspoon, crushed
 Pepper1 Dash
 Dry sherry2 Tablespoon
 Cream cheese6 Ounce, cut into cubes (2 Package)
 Milk3 Tablespoon
 Stemmed parsley sprigs1⁄2 Cup (8 tbs)
 Pecans1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 533 Calories from Fat 381

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 18.5 g92.4%

Trans Fat 0.1 g

Cholesterol 469.4 mg156.5%

Sodium 412.4 mg17.2%

Total Carbohydrates 12 g3.9%

Dietary Fiber 3.1 g12.4%

Sugars 3.7 g

Protein 25 g50.3%

Vitamin A 320.2% Vitamin C 104%

Calcium 13.3% Iron 73.3%

*Based on a 2000 Calorie diet

Directions

Cook onion and garlic in butter till tender.
Add livers; cook, covered, over low heat till no longer pink, about 7 to 8 minutes.
Stir in flour, salt, thyme, and pepper.
Add sherry; cook and stir 1 minute.
Transfer to blender container; blend till smooth.
Mold in small greased bowl; chill.
Unmold.
Add cream cheese and milk to blender container; blend smooth.
Spread cream cheese mixture over mold.
Chill till serving time.
Put parsley and pecans in blender container; blend till chopped.
Sprinkle atop pate.
Chill.
Serve with assorted crackers.
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