Shirley's query about a cornish game hen stuffed with cheeseburgers
prompted this:

{ Exported from MasterCook Mac }

Paté du Chateau Blanc

Recipe By: Barb Schaller, from the internet somewhere since 1995
Serving Size: 20
Preparation Time: 1:00
Categories: Appetizers/Nibblers

Amount Measure Ingredient Preparation Method
15 White Castle regular hamburgers boxes removed
Water
Softened cream cheese
Sliced Spanish olives
Chives chopped

Preheat oven to 325°.

In a food processor fitted with the steel blade, blend hamburgers three
at a time with water, scraping sides as you go. Finished product should
look like refried beans.

Grease a 9x5" loaf pan with Crisco vegetable shortening (avoid butter or
margarine as these will cause the paté to brown too much). Turn the
mixture into the loaf pan and smooth with a spatula. Bake 45 minutes.
After removing from oven, immediately turn paté onto a serving plate.
Allow to cool, then wrap in plastic and refrigerate.

When ready to serve, frost paté with softened cream cheese. Garnish
with olive slices and chives. Serve as a spread with thin slices of
French bread or crackers.
‹‹‹‹‹

Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories
from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

Melba's Jammin' wrote in
:

Shirley's query about a cornish game hen stuffed with cheeseburgers
prompted this:

{ Exported from MasterCook Mac }

Paté du Chateau Blanc

Recipe By: Barb Schaller, from the internet somewhere since 1995
Serving Size: 20
Preparation Time: 1:00
Categories: Appetizers/Nibblers

Amount Measure Ingredient Preparation Method
15 White Castle regular hamburgers boxes removed
Water
Softened cream cheese
Sliced Spanish olives
Chives chopped

Preheat oven to 325°.

In a food processor fitted with the steel blade, blend hamburgers
three at a time with water, scraping sides as you go. Finished
product should look like refried beans.

Grease a 9x5" loaf pan with Crisco vegetable shortening (avoid butter
or margarine as these will cause the paté to brown too much). Turn
the mixture into the loaf pan and smooth with a spatula. Bake 45
minutes. After removing from oven, immediately turn paté onto a
serving plate. Allow to cool, then wrap in plastic and refrigerate.

When ready to serve, frost paté with softened cream cheese. Garnish
with olive slices and chives. Serve as a spread with thin slices of
French bread or crackers.
‹‹‹‹‹

Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories
from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____

Sounds more like a recipe baked vomit! (Despite the fact that I
actually love White Castle Hamburgers.)

Wayne

In article , Wayne
Boatwright wrote:

Melba's Jammin' wrote in
:

Shirley's query about a cornish game hen stuffed with cheeseburgers
prompted this:

{ Exported from MasterCook Mac }

Paté du Chateau Blanc
(snip)
Sounds more like a recipe baked vomit! (Despite the fact that I
actually love White Castle Hamburgers.)

Wayne

It's actually not too bad.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

Melba's Jammin' wrote in news:barbschaller-
:

In article , Wayne
Boatwright wrote:

Melba's Jammin' wrote in
:

Shirley's query about a cornish game hen stuffed with cheeseburgers
prompted this:

{ Exported from MasterCook Mac }

Paté du Chateau Blanc
(snip)
Sounds more like a recipe baked vomit! (Despite the fact that I
actually love White Castle Hamburgers.)

Wayne

It's actually not too bad.

I suppose anything's possible. It's just that whirling cheeseburgers in
a food processor doesn't exactly evoke pleasant images. G As I said,
I really love the burgers...been known to down 9-10 of the little suckers
at one sitting.

Wayne

In article , Wayne
Boatwright wrote:

Melba's Jammin' wrote in news:barbschaller-
:
Paté du Chateau Blanc
(snip)
Sounds more like a recipe baked vomit! (Despite the fact that I
actually love White Castle Hamburgers.)

It's actually not too bad.

I suppose anything's possible. It's just that whirling cheeseburgers in
a food processor doesn't exactly evoke pleasant images. G

You're right on, Wayne. It's really gross looking. Part of the charm.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

Wayne
Boatwright wrote:

Melba's Jammin' wrote in news:barbschaller-

Paté du Chateau Blanc
(snip)
Sounds more like a recipe baked vomit! (Despite the fact that I
actually love White Castle Hamburgers.)

It's actually not too bad.

I suppose anything's possible. It's just that whirling cheeseburgers in
a food processor doesn't exactly evoke pleasant images. G

You're right on, Wayne. It's really gross looking. Part of the charm.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab,
too.)

Barb, for what occasion did you make this? I only make pates for parties.
And when you say not too bad, does it mean that it's not so good?

As for WC, I never saw the charm. But, my cousin who lived in KY had to always
get WC burgers when he'd visit in Michigan. I bought some frozen WC burgers
once and wasn't too impressed.

Here is probably the only recipe I've ever made from this cookbook. The
book was a gift. I found that they used too many ingredients that I didn't
have around every day. I brought some of this to work and people liked it a
lot. Also, hubby liked it, and he doesn't like liver but likes pates or
terrines.

Pate Mousse With Bacon and Walnuts

The Silver Palate Good Times Cookbook

Julee Rosso & Sheila A. Lukins

A delicate chicken liver mousse. Toast some crusty bread and serve as an hors
doeuvre or along side a bowl of soup in a pretty little crock

8 slices of bacon, diced
1 pound chicken livers
1/2 C brandy
3/4 C heavy or whipping cream
I med sized onion, chopped
1/4 Hellman's mayo
1 t dried thyme
Large pinch ground nutmeg
Salt and pepper to taste
1/2 C coarsely chopped walnuts
3 T chopped Italian parsley
Crumbled crisp bacon and chopped Italian parsley, or whole walnut meats and
chopped parsley (garnish)

1 The day before serving, fry the diced bacon in a medium-size skillet until
crisp. Remove from the pan with a slotted spoon and drain on paper towels.

2 Saute the livers in the hot bacon fat over medium-high heat until brown on
the outside but still pink on the inside. Remover from the pan and reserve.

3 Pour the brandy into the skillet over medium heat and stir, scraping loose
brown bits on the bottom of the pan. Add cream and heat to boiling. Reduce
heat and simmer until reduced to about 1 C.

4 Process the livers, onion and reduced cream in a food processor fitted with
a steel blade until smooth

5 Add the mayonnaise, thyme, nutmeg, salt to taste and lots of pepper.
Process until smooth. Add the diced bacon, walnuts and 3 T parsley and process
just until blended.

6 Tranfer the liver mixture into a crock or decorative serving dish and
refrigerate covered overnight to allow flavors to blend.

7 Garnish the pate with crumbled bacon and parsley or walnuts and parsley.
Serve with crusty bread or assoreted crackers.

3 Cups
rharps.com

ittens (Greykits) wrote in
:

Barb, for what occasion did you make this? I only make pates for
parties.
And when you say not too bad, does it mean that it's not so good?

As for WC, I never saw the charm. But, my cousin who lived in KY had
to always get WC burgers when he'd visit in Michigan. I bought some
frozen WC burgers once and wasn't too impressed.

I have to admit that WCs are not gourmet fare, but they have a strong
following, and sometimes nothing else will do to fulfill the craving.
G To be fair, the frozen ones don't hold a candle to those freshly
cooked in the restaurant. And, of course, you can order them precisely
to your liking.

Here is probably the only recipe I've ever made from this cookbook.
The
book was a gift. I found that they used too many ingredients that I
didn't have around every day. I brought some of this to work and
people liked it a lot. Also, hubby liked it, and he doesn't like liver
but likes pates or terrines.

I have all of the Silver Palate cookbooks, and have made numerous recipes
from each of them, including the pate mousse you posted. It always seems
popular.

You're quite right about the numerous ingredients that most folks
probably don't have sitting in the pantry or freezer. However, I tend to
shop for each planned meal, so it isn't really a bother.

Wayne


Pate Mousse With Bacon and Walnuts

The Silver Palate Good Times Cookbook

Julee Rosso & Sheila A. Lukins

A delicate chicken liver mousse. Toast some crusty bread and serve as
an hors doeuvre or along side a bowl of soup in a pretty little crock

SNIP

Barb, for what occasion did you make this? I only make pates for
parties.
And when you say not too bad, does it mean that it's not so good?

Barb is quiet now like a little mouse.

As for WC, I never saw the charm. But, my cousin who lived in KY had
to always get WC burgers when he'd visit in Michigan. I bought some
frozen WC burgers once and wasn't too impressed.

I have to admit that WCs are not gourmet fare, but they have a strong
following, and sometimes nothing else will do to fulfill the craving.
G To be fair, the frozen ones don't hold a candle to those freshly
cooked in the restaurant. And, of course, you can order them precisely
to your liking.

I have had some of those burgers, I'm sure, but I can't remember the taste.
But, that was a long time ago and they are not available where I live now.

Here is probably the only recipe I've ever made from this cookbook.
The
book was a gift. I found that they used too many ingredients that I
didn't have around every day. I brought some of this to work and
people liked it a lot. Also, hubby liked it, and he doesn't like liver
but likes pates or terrines.

I have all of the Silver Palate cookbooks, and have made numerous recipes
from each of them, including the pate mousse you posted. It always seems
popular.

You're quite right about the numerous ingredients that most folks
probably don't have sitting in the pantry or freezer. However, I tend to
shop for each planned meal, so it isn't really a bother.

Wayne

I will have to look over this cookbook again.
It is out, since I had to type the recipe from it. I'm afraid that my budget
is often limited to essentials so I can have to cook more simple things. Any
suggestions for good recipes to try?

Pate Mousse With Bacon and Walnuts

The Silver Palate Good Times Cookbook

Julee Rosso & Sheila A. Lukins

A delicate chicken liver mousse. Toast some crusty bread and serve as
an hors doeuvre or along side a bowl of soup in a pretty little crock

SNIP


rharps.com

ittens (Greykits) wrote in
:

Barb, for what occasion did you make this? I only make pates for
parties.
And when you say not too bad, does it mean that it's not so good?

Barb is quiet now like a little mouse.

As for WC, I never saw the charm. But, my cousin who lived in KY
had to always get WC burgers when he'd visit in Michigan. I bought
some frozen WC burgers once and wasn't too impressed.

I have to admit that WCs are not gourmet fare, but they have a strong
following, and sometimes nothing else will do to fulfill the craving.
G To be fair, the frozen ones don't hold a candle to those freshly
cooked in the restaurant. And, of course, you can order them
precisely to your liking.

I have had some of those burgers, I'm sure, but I can't remember the
taste. But, that was a long time ago and they are not available where
I live now.

Here is probably the only recipe I've ever made from this
cookbook.
The
book was a gift. I found that they used too many ingredients that I
didn't have around every day. I brought some of this to work and
people liked it a lot. Also, hubby liked it, and he doesn't like
liver but likes pates or terrines.

I have all of the Silver Palate cookbooks, and have made numerous
recipes from each of them, including the pate mousse you posted. It
always seems popular.

You're quite right about the numerous ingredients that most folks
probably don't have sitting in the pantry or freezer. However, I tend
to shop for each planned meal, so it isn't really a bother.

Wayne

I will have to look over this cookbook again.
It is out, since I had to type the recipe from it. I'm afraid that my
budget is often limited to essentials so I can have to cook more
simple things. Any suggestions for good recipes to try?

I'd have to look over the books for specifics, which I'll gladly do if
you like. However, I seem to have concentrated on their vegetable dishes
because their prep or methods were unusual and the results very
rewarding. They do great things with potatoes, and the roasted
vegetables are the best. I do routinely bake their recipes for Challah
and Raisin Pumpernickel. They are superb! Of all their books, the very
first one was definitely the best, _The Silver Palate Cookbook_. Come to
think of it, I have probably made almost every recipe in that book more
than once.

Wayne