If you love chicken liver pate, here are four very good recipes. All are good on crackers, party rye, or may be used to stuff celery or mushroom caps.

Recipe #1

Ingredients:

3 sticks butter
2 lbs. chicken livers
2 chopped onions, medium sized
1 t. curry
1 t. savory
1 t. chopped parsley
1 t. salt dash pepper
2 T. cognac or dry sherry

Directions:

Melt one stick of butter in heavy skillet. Add chicken livers, onion, curry, savory, parsley, and salt and pepper. Cook over medium heat stirring frequently for 10-12 minutes or until livers are tender. Place all in blender or food processor, add remaining 2 sticks butter and the cognac or sherry. Blend until smooth. Place in mold, cover, and refrigerate several hours or overnight. To serve, unmold, garnish with sprigs of fresh parsley.

Serve with crackers. (May also be used to stuff large mushroom caps)

Recipe #2

Ingredients:

3 sticks butter
2 medium onions, chopped fine
2 lbs. chicken livers
1 whole apple, cored, chopped into chunks (may be peeled if desired, but not necessary) ½ t. curry powder

Directions:

Melt one stick butter in heavy skillet, add chicken livers and onions. Saute for 10 to 12 minutes or until chicken livers are tender. Drain. Place in food processor with 2 sticks butter, chopped apple and curry powder. Process until smooth. Place in mold or storage container with lid. Refrigerate several hours.

Serve with crackers.

Recipe #3

Ingredients:

1 stick butter
2 lbs. chicken livers
10 slices bacon, fried crisp and drained on paper towels, crumbled
4 hard boiled eggs, chopped fine
2 T. minced onion salt and pepper
Mayonnaise

Directions:

Melt butter in large skillet, add chicken livers and cook 10 minutes. Drain and mashed in bowl with a fork, add crumbled bacon and chopped egg, onion and salt and pepper. Mix well. Add mayonnaise until mixture is thin enough to spread on crackers.

Serve with crackers or party rye thins

Recipe #4

Ingredients:

½ c. shortening (butter flavored Crisco may be used)
2 medium onions, chopped fine
1 lb. chicken livers
2 hard cooked eggs, chopped
1 ½ t. salt
¼ t. pepper

Directions:

Melt half the shortening in a skillet. Add onions. Saute until translucent (5-8 min) stirring frequently. Remove onions from skillet and set aside on paper towels. In same skillet, melt remaining shortening and add livers. Saute over medium heat for about 15 minutes, stirring occasionally. Drain livers on paper towel, then place in a wooden bowl. Chop or mash until fine and crumbly. Add onion and egg. Salt and pepper to taste. Mix well and chill.

Serve on crackers