Chicken Liver Pate


Serves: 32
Total Calories: 10

Ingredients

1 pound chicken liver
1 1/2 cups water
1/3 cup margarine or butter
1 medium apple, peeled, chopped
1 medium onion, chopped
1 garlic clove, minced
dash dried thyme leaves
dash dried marjoram leaves
1/3 cup dry sherry
1/4 teaspoon salt
dash pepper

Directions:

1. In medium saucepan, simmer chicken livers in water for 2 to 3 minutes. Drain, reserving 3/4 cup liquid.

2. Melt margarine in medium skillet. Add livers cook until brown. Add apple, onion, garlic, thyme, marjoram, sherry and reserved liquid mix well. Simmer 15 to 20 minutes or until liquid is absorbed, stirring occasionally.

3. In blender container or food processor bowl with metal blade, process mixture until pureed. Stir in salt and pepper. Spoon into serving bowl. Cover refrigerate at least 1 hour before serving to blend flavors. Serve with Melba toast rounds or crackers.

Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 30 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 55 mg 18% * Sodium: 55 mg 2% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 2 g * Vitamin A: 30% * Vitamin C: 2% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Lean Meat

Nutritional Facts:

Serves: 32
Total Calories: 10
Calories from Fat: 7

This Chicken Liver Pate recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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