Liver Pate

1 lb. pork liver, ground
1 1/2 - 2 lbs. ground pork - not too lean
salt and pepper

Mix well. Add salt and pepper. Place in a loaf pan and bake 325
degrees for 2 hours or less. Let cool in pan. This freezes well.

Pate with Cognac
Serves 4

6 Tbsp. butter
2 scallions, trimmed and finely chopped
3/4 lb. chicken livers
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. freshly ground nutmeg
pinch ground cloves
4 oz. cream cheese
2 Tbsp. cognac

Melt 2 Tbsp. butter in a saute pan over medium heat. Add scallions
and cook until softened but not browned, about 5 minutes. Add
chicken livers and cook, covered, over medium heat until just cooked
through, 5 - 7 minutes.

Remove pan from heat and stir in salt, mustard, nutmeg and cloves.
Transfer to blender or food processor and puree until smooth, about
2 minutes. Continue to process, blending in remaining 4 Tbsp.
butter, cream cheese, and cognac, then transfer to small bowls or
well-oiled molds, cover with plastic wrap, and chill until firm,
about 24 hours.

Serve a generous portion of pate on a bed of greens with bread,
olives and caper berries, if desired.

Variation: Shave a black truffle, reserving 4 shavings for garnish.
Finely chop remaining shavings and mix into the pate after it's
been blended.

RED PEPPER PATE

4 large red peppers
3 cloves garlic, unpeeled
2 Tbs balsamic vinegar
1 Tbs sweet chilli sauce
150g butter, melted
pinch sugar
2 tsp finely chopped parsley

Preheat oven to 240 C. Line a oven tray with foil. Cut the peppers
in half lengthwise; remove seeds and membrane. Cut in half again.
Arrange peppers pieces on oven tray with the garlic cloves. Bake
20 minutes. Remove from oven; cover peppers with a damp tea-towel
until cool. Peel skins from pepper slices and garlic cloves,
discard skins. Place peppers, garlic, vinegar and chilli sauce in
a food processor and process until smooth. With the motor running,
pour in the melted butter in a thin steady stream; process until
the mixture is thick and creamy. Transfer mixture to a small pan.
Stir over low heat for 15 minutes. Remove from heat and stir in
sugar and parsley. Place in suitable container to cool and serve
with crackers. This will keep in a airtight jar or container for
up to 3 weeks.

NOTE: Pate can be used on pizza as a base sauce instead of tomato
sauce. It is also delicious spread on blini and topped with ham,
chicken or fresh herbs.

Salmon Pate

4 oz smoked salmon
4 oz cream cheese
1 tablespoon chopped red onion
pinch fresh parsley
½ teaspoon chopped garlic
1 teaspoon lemon juice

Blend.

Sardine Pate

3 hard boiled eggs
2 4-oz tins sardines in oil
2 to 3 gloves of garlic
½ small pot of full cream
salt
pepper to taste
1 lemon
6 oz Philadelphia cheese
1 teaspoon Italian mixed herbs

Blend all the above ingredients with the oil out of the fish into
a paste. Put into a bowl, cover and put in the refrigerator and
chill. If you want to keep it longer than 2 or 3 days cover the
top with melted butter.

Smoked Fish Pate
Serving Size: 8

8 ounces light cream cheese
½ pound bluefish smoked
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons horseradish

Break up smoked fish with fingers, put in bowl of food processor
along with cream cheese. Use on-off setting to mix until smooth.
Scrape sides of container and add mustard and horseradish. Mix
again. Taste for seasoning and add more mustard or horseradish as
needed. Pack mixture tightly into a crock or serving bowl. Cover
tightly and refrigerate for several hours or overnight. Serve with
crackers. Keeps for up to a week.

Variation: Substitute smoked tuna for the bluefish, if desired.

Tri-Color Vegetable Pate

7 ounces red bell pepper, roasted
3/4 cup feta cheese, crumbled

30 ounces cannellini beans, rinsed and drained
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon oregano
2 garlic cloves, pressed

2 garlic cloves
1 cup fresh basil leaves
1 cup fresh parsley
1/4 cup pine nuts, roasted
3 tablespoons olive oil
½ cup ricotta cheese, part skim milk

Line 8 ½ x 4 ½ inch loaf pan with plastic wrap, overlapping
sides.

Combine red peppers and feta cheese in food processor; blend until
smooth. Spread pepper mixture evenly on bottom of prepared pan.

Mash beans in large bowl. Add lemon juice, 1 tablespoon olive oil,
oregano, and minced garlic cloves. Season with salt and pepper to
taste. Spread bean mixture over red pepper layer in prepared dish.

Mince 2 garlic cloves in the food processor. Add basil, parsley,
pine nuts, and mince. With machine running, gradually add 3
tablespoons olive oil. Mix in ricotta, spread pesto evenly over
bean layer in prepared pan. Cover with plastic wrap and refrigerate
overnight. To unmold, invert pate onto serving platter. Peel off
plastic wrap from pate. Serve with sourdough slices or bread sticks.

Crab Pate------Betty B.

1 can of cream of mushroom soup
1 envelope of unflavored gelatin
3 tablespoons of cold water
3/4 cup of mayonnaise
One 8 ounce package of  cream cheese, softened
10-12 ounces of crabmeat (lump or backfin)
1 small onion
1 cup of celery
Parsley

Heat soup in a medium saucepan over low heat (or in microwave). Remove from heat. Dissolve gelatin in cold water; add to soup, stirring well. Add next three ingredients; mix well. Chop finely onion and celery - can use food processor. Mix well. Spoon into an oiled 4-cup mold. Chill until firm. Unmold and garnish with parsley. Serve with assorted crackers. Yield: 4 cups. 

Crab Pate Mold------Betty B.

1 can of cream of mushroom soup, heated
1 tablespoon of Knox gelatin, softened in 3 tsp. water
1 cup of mayonnaise
One 8 ounce cream cheese
One 6 1/2 ounce can of crab meat
1 onion, grated
1 cup of chopped celery

Dissolve gelatin in water and add to soup. Mix all other ingredients together and add to soup gelatin mixture. Pour into mold and chill firm. Serve with crackers. Serves 10.