Country Pate
3/4 cup cranberries -- dried
1 each egg -- beaten
1/2 cup shallots -- chopped
1/2 cup pistachio nuts -- shelled and chopped
1/3 cup cranberry juice
1/4 cup light cream
1/4 cup bread crumbs -- finely crushed
2 teaspoons dried sage -- crushed
1 teaspoon salt
1 teaspoon coarsely ground pepper
2 cloves garlic -- minced
1 lb extra lean ground beef
1 lb ground pork
Preheat oven to 350 degrees. Lightly spray a 9x5x3 inch loaf pan with
non-stick coating; set aside.
In a mixing bowl combined cranberries, egg, shallots, pistachio nuts,
juice, cream, bread crumbs, sage, salt and pper and garlic. Add ground
beef and pork. Mix well. press mixture into prepared pan. Cover rightly
with foil. Bake 1 1/2 hours. Remove pan from oven. Cool slightly.
Uncover; carefully pour off drippings, leaving meat in pan. Cover pate
loosely with foil. Place several heavy cans of food in another 9x5 inch
loaf pan to serve as weights. Place pan on top of the covered pate.
Chill overnight.
Remove weighted pan and foil. Loose sides if necessary. invert pate onto
a serving platter or wrap in plastic wrpa and chill up to 2 days. Cut
pate in half lengthwise and then into thin slices. Makes 24 servings.
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