Liver Pate Recipe for a Wedding

RE: Liver Pate Recipe for a Wedding By Linda (Guest Post) Carry any perishable foods in a cooler packed in ice. Posted on 08/15/2005 | Report Spam or Abuse RE: Liver Pate Recipe for a Wedding By Maryeileen (698) Profile Contact An alternative would be a vegetarian pate. I found a couple of recipes when I did a search: ~~~~~ Vegetarian Pate 1 egg 3 tablespoons vegetable oil 1 large onion, chopped 2 cloves garlic, chopped 20 thin wheat crackers 1/2 cup walnuts 1 (15 ounce) can peas, drained 1/2 teaspoon seasoning salt salt and pepper to taste -------------------------------------------------------------------------------- DIRECTIONS: Place egg in a small saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Heat oil in a skillet over low heat, and add chopped onion. Cook, stirring occasionally, until brown and tender. Add chopped garlic, and saute for 1 to 2 minutes. Remove the mixture from the skillet, and set aside to cool. In a blender or food processor, finely chop wheat crackers and walnuts. Mix in peas, seasoning salt and sauteed onion mixture. Add the egg, and blend to a fine paste, adding water or oil if necessary to attain desired consistency. Season with salt and pepper. ~~~~~~ Spicy Lentil Paté A piquant paté which also makes an unusual sandwich filling. Recipe for Spicy Lentil Paté, contributed by George Delaney This is an easy vegetarian paté which tastes great with chips (crisps) or crackers, and also goes well in a salad sandwich. I have specified green lentils here, but you can use whatever type you have to hand. If you choose the red (split) variety, you can substantially reduce the cooking time. 2/3 cup (4 oz, 100g) green lentils &frac; cup (2 oz, 50 g) shredded (desiccated) coconut 1 tbsp. lemon juice A pinch of cayenne pepper or chili powder Salt to taste Cook the lentils in water until they are soft: 20 - 30 minutes for green or brown lentils, much less for the red variety. When cooked, drain well. Mix the lentils with the rest of the ingredients. Using a food processor or blender, make into a smooth paste, adding a little water if it is too thick. Chill well before serving. Posted on 08/15/2005 | Report Spam or Abuse

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