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You Asked For It
Tasty pate with no fancy preparation
By ELLEN FOLKMAN
Published February 22, 2006
Vicki Francisco had requested a recipe for chicken liver pate. Beverly Berman, Sheila Goodbrand and Mary Wyrozemski all share a similar recipe, and Richard Kimball provides a mushroom variation. Richard says that it will keep, tightly covered, in the refrigerator for a week and just gets better with age. Judith Judy requested a recipe for chicken enchiladas, and Dana Gilbert-Hangartner responded by sending her favorite. For: Vicki Francisco of Largo From: Beverly Berman of Spring Hill, Sheila Goodbrand of Largo and Mary Wyrozemski of Clearwater Recipe: Chicken Liver Pate
1/3 cup butter or margarine
1 pound of chicken livers
2 medium onions, chopped
2 hard boiled eggs
1 teaspoon salt
1/2 teaspoon pepper
In large frying pan, melt butter. Add chicken livers and onion and saute about 10 minutes or until livers are done. Remove livers and onion from pan and place on cutting board; cool. Chop livers, onions and eggs until mixture is coarse. Place in medium bowl and stir in salt and pepper. Cover and refrigerate for at least 1 hour. Serve in small mound on lettuce, garnished with additional chopped eggs and minced onion. Serve crackers or toast on side.
Makes 2 cups.For: Vicki Francisco of Largo From: Richard Kimball of Tierra Verde Recipe: Chicken Liver Mushroom Pate
1 pound mushrooms
1 pound chicken livers
1 teaspoon garlic salt
1 teaspoon paprika
1/3 cup finely chopped onions, reserving some for garnish
3/4 cup unsalted butter, divided use
1/3 cup dry white wine
1/4 teaspoon dill weed
3 drops Tabasco sauce
Salt to taste
In medium frying pan simmer mushrooms, livers, garlic salt, paprika and onion in 1/4 cup of the butter for 5 minutes. Add wine, dill weed and Tabasco. Cover and simmer slowly 5 to 10 minutes, until livers are just firm. Cool
Whirl until smooth. Add remaining ? cup butter and salt to taste. Pour into three cups or containers from which the pate can later be served. Chill thoroughly. Serve to spread on crackers.
For: Judith Judy of St. Petersburg From: Dana Gilbert-Hangartner of St. Petersburg Recipe: Chicken Enchiladas
2 cups cooked chicken, chopped
6 ounces shredded Monterey Jack cheese
1 7.25-ounce jar sliced roasted red peppers
1 4.5-ounce can chopped green chilies
1 cup sour cream
1 10-ounce can enchilada sauce
8 8-inch flour tortillas
6 ounces shredded Cheddar cheese
Vegetable spray
Heat oven to 350 degrees. Spray 9- by 13-inch baking dish with vegetable spray. In medium bowl combine chicken, Monterey Jack cheese, roasted peppers, chiles and sour cream. Mix well.
Spread about 2 tablespoons enchilada sauce on each tortilla. Top each with ? cup chicken mixture. Roll up tortillas; arrange, seam side down in prepared baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover dish with foil sprayed side down.
Bake at 350 degrees for 45 to 60 minutes or until thoroughly heated. If desired, serve with lettuce, tomato, avocado and additional sour cream.
Recipe requests Gail Boudreau enjoyed the most wonderfully moist and tasty crab cakes at Kally K's restaurant in Dunedin. She would like a recipe for crab cakes. Healthful vegetarian CrockPot dishes are the kinds of recipes Katina Kohlmann would like to have. Flip Miller, a real estate agent in Tampa, often hosts brokers' open houses, and she would like to have some easy appetizer recipes to prepare for them. Mildred Finkney would like a recipe for Italian wedding soup. Robert Thompson is after a Pennsylvania Dutch recipe for cold sauerkraut salad. You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net. Please put ""Recipe request'' in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
[Last modified February 22, 2006, 07:22:05]
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