Homemade Chicken Liver Pate
|Swanson frozen chicken livers||16 Ounce (Two 8 Ounce Each Package)|
|Water||1⁄4 Cup (4 tbs)|
|Onion soup and recipe mix||1 3⁄4 Ounce (1 Pouch)|
|Bacon slices||2 , chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs), cut up|
|Dry mustard||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Parsley||1 Tablespoon (Garnish)|
|Chopped hard-cooked egg||1 (For Garnish)|
1. Remove frozen livers from boxes but do not remove from pouches. Place in 2-quart microwave-safe casserole. Microwave, uncovered, at 50% power 5 minutes, turning pouches over once during cooking. Let stand 5 minutes. Remove livers from pouches and place in same casserole.
2. Add water, soup mix and bacon. Cover with lid; microwave on high 5 minutes, stirring twice during cooking. Reduce power to 50%. Cover; microwave 4 minutes or until livers are no longer pink, stirring once during cooking.
3. In covered blender or food processor, combine liver mixture, butter, brandy, mustard, thyme and pepper. Blend until smooth.
4. Spoon mixture into 3-cup crock. Cover; refrigerate 4 hours or overnight. Garnish with parsley and egg. Serve with crackers.