Recipe - Rumaki Pate

One half pound Chicken livers; cooked
3 tablespoon Soy sauce
One half cup Butter or margarine
softened
One half teaspoon Onion salt
One half teaspoon Dry mustard
One fourth teaspoon Ground nutmeg
1 ds Hot pepper sauce
8 ounce Canned water chestnuts
drained & coarsely chopped
6 sl Bacon; cooked and crumbled
2 tablespoon Chopped green onion
Melba toast or crackers

In blender or food processor, finely chop chicken livers, a few at a time.
When all are chopped, return to blender and add soy sauce, butter, onion
salt, mustard, nutmeg and hot pepper sauce. Blend until smooth and well
mixed, scraping down sides frequently. Add water chestnuts and bacon. Mix
in thoroughly by hand. Spoon into 1 large or 5 small molds, pressing firmly
so all air pockets are removed. Chill. Unmold by dipping quickly into hot
water up to rim and allow to soften to room temperature before serving.
Garnish with green onion. Serve with melba toast. Makes about 1 One half cups

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