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Deviled Ham Pate

chef.pierre's picture
  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

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: 
Side Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1027 Calories from Fat 688

% Daily Value*

Total Fat 77 g118.2%

Saturated Fat 35.3 g176.4%

Trans Fat 0 g

Cholesterol 248.9 mg83%

Sodium 1694 mg70.6%

Total Carbohydrates 39 g13.1%

Dietary Fiber 3.8 g15.2%

Sugars 23 g

Protein 52 g104.9%

Vitamin A 31% Vitamin C 0.56%

Calcium 25.2% Iron 4.4%

*Based on a 2000 Calorie diet

Deviled Ham Pate Recipe