CHICKEN LIVER PATÉ 

1 standard size container chicken livers

½ small onion, cut up

½ lb. butter + 2 Tbs., room temperature

1/3 c. currants, soaked in brandy (overnight, put currants in cup and cover with brandy)

½ tsp. salt

¼ tsp. fresh ground pepper

Gently sauté chicken livers and onion in 2 Tbs. butter until done. Put ½ lb. butter in food processor. Pour cooked chicken livers/onions over the butter and process until smooth. Put in bowl, add currants/brandy and mix, put into bowls. Cover, refrigerate.

I usually divide the mixture into two batches. 

Take out and let get to room temperature when serving, with crackers. STUFFED CABBAGE

½ c. uncooked rice

1 head cabbage

1 medium onion, grated

1 tsp. salt

1½ tsp. pepper

1 lb. ground pork

1 lb. ground beef

½ c. currants

1 can (1.5 oz.) V-8 juice in measuring cup, with 

½ tsp. sugar

Preheat oven to 350°F. Core cabbage; turn cor...