Wine Picnic Pate
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Chicken livers||1 Pound|
|Fresh mushrooms||1⁄2 Pound|
|Finely chopped green onions||1⁄3 Cup (5.33 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), mashed|
|Dill weed||1 Pinch|
|Hot pepper sauce||4 Drop|
Melt 1/4 cup of the butter in frying pan.
Add chicken livers, mushrooms, salt, and green onions; simmer for 5 minutes.
Add wine, garlic, dillweed, and hot pepper sauce.
Cover and cook slowly for 10 minutes more, or until chicken livers and mushrooms are very tender.
Cool slightly and whirl in a blender until smooth, or press through a sieve.
Blend in remaining butter.
Taste and add additional salt if necessary.
Pack into a crock; chill overnight.
Makes about 3 cups.
Serving size: Complete recipe
Calories 1899 Calories from Fat 1408
% Daily Value*
Total Fat 160 g245.6%
Saturated Fat 93.9 g469.4%
Trans Fat 0.3 g
Cholesterol 1927.9 mg642.6%
Sodium 2299.1 mg95.8%
Total Carbohydrates 14 g4.7%
Dietary Fiber 3.3 g13.2%
Sugars 5.5 g
Protein 86 g172.3%
Vitamin A 1109% Vitamin C 164.5%
Calcium 13.1% Iron 239.7%
*Based on a 2000 Calorie diet