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FareShare Chat Recipes

November 18, 1998

 

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FareShare Chat Recipes.
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The FareShare Menu

November 18, 1998

Chicken Liver Pate - by Chef Mike
Pumpkin and Prune Cake - by Hallie du Preez

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

  * Exported from MasterCook *

  Chicken Liver Pate ®

Recipe By : Chef Incognito
Serving Size : 1 Preparation Time :0:00
Categories : FareShare Chat 010

  Amount Measure Ingerdient -- Preparation Method
-------- ------------ --------------------------------

  3 pounds chicken livers -- trimmed
  4 eggs -- [4 to 5]
  3/4 pound soft butter
  3/4 liter heavy cream
  2 cups brandy -- more if desired
  1 tablespoon tarragon
  1 tablespoon basil
  1 tablespoon thyme
  1 tablespoon fresh parsley
  1 tablespoon fresh cracked pepper

Marinate livers with spices and brandy for at least 8 hours.

Puree livers adding cream as necessary and adding spoonfuls of
butter as well. Will be a loose mixture. Next strain mixture
through a medium strainer.

Pour mixture into loaf style pans, (approx 4x10); fill
between 3/4 and full. Wrap well with foil.

Next add pates to a roasting pan that has been lined with
newspaper and filled with water half way up the sides of pan.

Cook in 325F preheated oven for approx. 45-60 min. or until
toothpick comes out clean.

Remove from oven and place a tray or board on top to compress
the pate to give a smoother texture.

Chill, then slice or spread on crackers.

YUM!

Contributed to #FareShare IRC Chat, 18 November 1998, by Chef.
Formatted or prepared for the FareShare Website by Hallie du Preez

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Go to the Menu.

 

 

 

 

 

  * Exported from MasterCook *

  Pumpkin and Prune Cake

Recipe By : Best Recipes from The Weekly
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 010 Cake

  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

  8 ounces butter -- [250g]
  1 teaspoon grated orange rind -- [5mL]
  8 ounces castor sugar -- [250mL]
  [very fine granulated sugar]
  3 eggs
  1/4 cup orange juice -- [50mL]
  3/4 cup cold mashed pumpkin -- [175mL]
  1/2 cup finely chopped prunes -- [125mL]
  10 ounces self-raising flour -- [500mL]
  1/3 cup milk -- approx. [80mL]

Use plain pumpkin; do not add milk or butter when mashing.

Preheat oven to 375F [190C]. Grease an 8-inch [20-cm] round pan and
line the base with greaseproof paper.

Cream the butter, orange rind and sugar together until light and
fluffy. Add the eggs one at a time, beating well after each
addition. Stir in the orange juice, mashed pumpkin and finely
chopped prunes. Add the flour alternately with enough milk to
give a soft consistency to the batter.

Spread batter into the prepared pan and bake for 1 to 1-1/4 hours.
Let stand 5 minutes then turn out onto a wire rack to cool.

Hallie's Notes: You can substitute one 8-ounce [250mL] cup of plain
flour and 2 level teaspoons [5mL size] baking powder for each cup of
self-raising flour.

Castor sugar is very finely granulated sugar sometimes sold as
"berry" sugar. If you can't find it just whirl some regular sugar
in your blender or food processor for a moment - not too much -
you don't want powdered sugar.

From Best Recipes from The Weekly; The Australian Women's
Weekly; ISBN 0-949892-21-1.

Formatted for MasterCook by Hallie du Preez
Contributed to #FareShare IRC Chat, 18 November 1998, by allium.

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FareShare Chat Recipes.FareShare Gazette Recipes.

Bright Larkin, Hallie du Preez, and Art Guyer are the co-founders of this project.

Please visit the FareShare stores, where we have great cookbooks, fine gifts, and an outstanding selection of electronic good.

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