Country Liver Pate
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Chicken livers||1 Pound|
|Medium mushrooms||1⁄2 Pound|
|Minced green onions||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Hot pepper sauce||1⁄8 Teaspoon|
1. In 10-inch skillet over medium-high heat, melt 4 tablespoons butter or margarine ( 1/2 stick); stir in chicken livers, mushrooms, green
onions, salt, and garlic; cook until livers are lightly browned but still pink inside, about 5 minutes. Stir in wine and hot-pepper sauce; cover and simmer 5 minutes.
2. In blender at medium speed or in food processor with knife blade attached, blend chicken-liver mixture and remaining 1/2 cup butter or margarine (1 stick) until smooth, stopping blender occasionally and scraping sides with rubber spatula. (Mixture will be thin.)
3. Pour mixture into 3-cup crock or small bowl; cover and refrigerate 3 hours or until mixture is firm.