My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, April 28, 2010

Liverwurst Pate

I haven't made this in a long time, but I haven't had a cocktail party in a long time. This is just nice if you know people are stopping buy for a drink or even for a glass of sweet tea. Something to munch on is always right.

Liverwurst Pate
8-10 servings if other hors d'oeuvres are provided
print recipe

1 (8-ounce) package liverwurst sausage (Braunschweiger)
4 tablespoons butter, softened
6 slices bacon, cooked crisp and crumbled
2 tablespoons minced green onions including some of the green top
1 tablespoon sherry

Mash liverwurst with fork. Blend with soft butter until. Add bacon, onion, and sherry; blend well until smooth. Pack into pottery container from which you plan to serve the spread and chill thoroughly. Serve with rye rounds.

COOK'S NOTE: This can all be done in the food processor. I have had this recipe so long I don't think they had food processors. Don't over process after adding bacon and green onions.

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