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    Chicken Liver Pate

    Source of Recipe

    1 tablespoon butter
    1 clove garlic, peeled and chopped
    1 tablespoon chopped onion
    1/4 pound chicken livers, trimmed and chopped
    2 tablespoons dry sherry
    1/3 (8 ounce) package cream cheese, softened
    hot sauce to taste
    salt and pepper to taste

    1 Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
    2 Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.




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