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Aunt Shirley's Liver Pate

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

In a large skillet, melt 1/2 cup butter. Add 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.

Printed from tasteofhome.com Jul 23, 2008

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Aunt Shirley's Liver Pate cont.

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.

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