AUNT SHIRLEY'S LIVER PATE

Aunt Shirley's Liver Pate image

While living in San Francisco, I developed this liver pate recipe to serve at our many get-togethers with friends. Now my nieces and nephews request my liver pate at family gatherings. -Shirley Brownell, Amsterdam, New York

Provided by Taste of Home

Time 20m

Yield 8-10 servings (2-1/4 cups).

Number Of Ingredients 8

Ingredients

3/4 cup butter, divided
1-1/4 pounds chicken livers, halved
1/4 cup chopped onion
2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1/4 cup sliced pimiento-stuffed olives
Additional parsley, optional
Crackers

Steps:

In a large skillet, melt 1/2 cup butter. Add the chicken livers, onion, Worcestershire sauce and parsley. Saute over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; cool for 10 minutes. , Transfer to a blender; process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender and process until blended., Pour into a 2-1/2-cup mold that has been lined with plastic wrap. Cover and chill for 8 hours or overnight. , Before serving, unmold pate onto a chilled plate. Press olives on top of pate; garnish with parsley if desired. Serve with crackers.

Nutrition Facts : Calories 250 calories, Fat 21g fat (12g saturated fat), Cholesterol 357mg cholesterol, Sodium 334mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.