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...
To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.