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Home -> Snacks & Appetizers -> Dips and Spreads
Ingredients (view qty in metric system instead) 1 package (8 ounces) frozen chicken livers, thawed 1/2 cup water 1 chicken bouillon cube or 1 teaspoon instant chicken bouillon 1/4 cup chopped onion 1/4 teaspoon thyme leaves 3 slices bacon, crisply fried and crumbled 1/4 cup butter or margarine, softened 1/4 teaspoon dry mustard 1/8 teaspoon garlic salt dash pepper Directions Combine chicken livers, water, bouillon cube, onion and thyme in small saucepan. Heat to boiling; reduce heat and simmer 15 minutes or until chicken livers are done. Cool mixture; drain and reserve 1/4 cup broth. In small mixer bowl or in blender, combine chicken livers, reserved broth and the remaining ingredients. Blend on low speed of mixer and then beat on high speed until creamy, or beat in blender 30 seconds or until smooth. Divide mixture among eight 1 1/2 inch paper nut cups. Cover; refrigerate at least 3 hours. At serving time, remove paper cups and invert molded pate on individual plates. If desired, garnish each with parsley. 8 servings. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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