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Deviled Ham Pate

chef.pierre's picture
Ingredients
  Gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Cold milk 1⁄2 Cup (8 tbs)
  Onion garlic dip mix 2 Ounce
  Soft cream cheese 4 Ounce
  Deviled ham 1⁄2 Cup (8 tbs)
  Dry mustard 1⁄4 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Rose coloring 1 Dash
Directions

Soften gelatine in cold water; dissolve oyer hot water.
Meanwhile, beat milk and dip mix together until smooth.
Beat in next 4 ingredients with the gelatine.
Stir in a few drops rose coloring.
Scrape into a very small oiled loaf pan or 6 small muffin cups.
Chill very thoroughly.
Unmold, and cut loaf into 6 slices.
Serve as an appetizer on small plates with watercress, hard-cooked egg slices, pickle fans and Melba toast.
Makes 6 small servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party

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