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Ingredientes
- 2 slc bacon
- 1 x 8-oz package cream cheese, softened
- 1 x 4 3/4-oz can liver spread
- 1/2 c. crumbled blue cheese (2 ounces)
- 2 Tbsp. dry sherry
- 1/2 x or possibly an 8-oz can water chestnuts, liquid removed and minced (1/2 c.)
- 2 Tbsp. finely minced onion
- 2 Tbsp. minced pimiento-stuffed green olives parsley sprigs sliced pimiento-stuff green olives
Direcciones
- In a small skillet cook the bacon till crisp; drain. Crumble bacon and set aside. In a small bowl beat together the softened cream cheese, the liver spread, the crumbled blue cheese, and the dry sherry till fluffy. Stir in the water chestnuts, the finely minced onion, the minced olives, and the crumbled bacon. Turn into one 3-c. or possibly three 1-c. bowls or possibly molds; cover and refrigeratetill hard. Unmold onto plate(s). Garnish with parsley sprigs and sliced olives.
- Directions: Store the pate in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 399g | |
| Calories 1334 | |
| Calories from Fat 1089 | 82% |
| Total Fat 123.2g | 154% |
| Saturated Fat 65.05g | 260% |
| Trans Fat 0.0g | |
| Cholesterol 340mg | 113% |
| Sodium 2156mg | 90% |
| Potassium 660mg | 19% |
| Total Carbs 16.91g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.68g | 7% |
| Protein 34.88g | 56% |
