Recipe - Quick Pate With Onion-Fruit Marmalade

One half pound Liver sausage
2 tablespoon Onion, green, finely chopped
2 tablespoon Parsley, minced
2 tablespoon Walnuts or pine nuts,
Coarsely chopped
4 teaspoon Brandy
4 teaspoon Worcestershire sauce
One half teaspoon Thyme leaves, dried
One fourth teaspoon Pepper, freshly ground
One fourth teaspoon Nutmeg, ground
24 Bread, French, thin slices,
Toasted
Parsley, minced

ONIONFRUIT MARMALADE
1 One half teaspoon Oil, olive
3 tablespoon Onion, finely chopped
One fourth cup Apricots, dried, chopped
One fourth cup Orange juice, fresh
2 tablespoon Raisins, chopped
2 tablespoon Sherry, sweet
2 teaspoon Lemon juice, fresh
1 teaspoon Lemon rind, grated
1 teaspoon Orange rind, grated
1/3 cup Preserves, blackberry or
Other berry
Salt
Pepper

In bowl, combine liverwurst, green onion, parsley, walnuts, brandy,
Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1
hour.

In small skillet, heat oil over medium heat; quickly saute onion. Cover,
reduce heat to low and cook onion for 10 minutes. (It shouldn't brown).
Meanwhile, in small saucepan, combine apricots, orange juice, raisins,
sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15
minutes over mediumlow heat. Remove from heat; add onion, blackberry
preserves and pepper. Cool.

Spread about 1 tablespoon pate on each toasted bread slice. Top each with
heaping teaspoon marmalade. Garnish with minced parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini