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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This Liver Paté is easy to make, has great flavor, even none liver eaters like this pate, I have yet to make this dish for a party and not have most my guest ask for the recipe. Its great served spread on Toasted Baguette slices with Miniature Sweet Pickles. Ingredients:
1 lb chicken livers thoroughly rinsed trimmed of fat and membrane and patted dry. |
1 stick butter/margarine (i prefer the butter) |
1 package lipton dry onion soup mix |
1/2 cup chopped sweet onion |
1/3 cup white wine |
1 package (8-oz) softened cream cheese |
garlic powder to taste (about 1/2 teaspoon) |
wine vinegar to taste or rice vinegar (about 2 teaspoons) |
Directions:
1. Sauté livers in butter, add dry soup mix and chopped onions simmer on a medium low heat for about 15 minutes (so livers are cooked).
2. Process in a food processor or blender to a fine texture.
3. Add cream cheese (cut into about 1 inch pieces), garlic powder, and vinegar; continue to blend until mixed well.
4. Pour into about one cup ceramic serving cups cover with plastic wrap. Chill until cooled and set. Serve with Baguette slices, crackers, pretzels or apple slices.
5. I like to pour into Demitasse cups for individual servings. Garnish with a fresh mint leaf, rosemary, or any type of parsley leaf.
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