French Style Pate Easy Microwave Fix Recipes

FRENCH STYLE PATE (EASY MICROWAVE FIX)

French Style Pate (Easy Microwave Fix) image

When we go to the U.S. ea yr & visit SusieQusie in Dallas, we always go to Half Price Books & I usually find a cookbook treasure on the clearance table. This yr it was a little jewel titled Microwave Cooking by Lorna Rhodes & it had some great recipes to help me (us) use our microwave to its full potential. I'm really into that now as it's fast, gives you an "extra oven" that doesn't heat up your kitchen & helps relieve the stress of entertaining. This is the 1st recipe from it I will enter & it combines the starter & salad courses or stands alone as a luncheon entrée if served as suggested. (This is fixed the day b4 intended use & time does not include chilling overnight) Enjoy !

Provided by twissis

Categories Lunch/Snacks

Time 25m

Yield 6 Slices, 6 serving(s)

Number Of Ingredients 11

Ingredients

8 slices streaky bacon
1 ounce butter
8 ounces chicken livers (chopped)
8 ounces ground pork
4 ounces ground sausage
1 garlic clove (crushed)
1 tablespoon sherry wine
1 teaspoon mixed herbs (chopped)
grated nutmeg (pinch of)
salt & pepper (to taste)
3 bay leaves

Steps:

Lay the bacon rashers flat on a cutting board & stretch w/the back of a knife. Use half of the bacon to line a 1 lb microwave safe loaf pan or terrine.
Combine the chicken livers, grd pork & sausage meat in a bowl. Cover & cook on HIGH for 6 minutes or till the meats are fully cooked, stirring twice during cooking.
Transfer mixture to a blender or food proc. Add the next 5 ingredients (garlic thru salt & pepper) & mix till smooth.
Spoon the mixture into your prepared pan or terrine & cover w/the remaining bacon. Place 3 bay leaves on top, cover w/greaseproof paper & cook on HIGH for 4 minutes. Allow pate to cool. Cover w/foil, weight down & chill overnight.
TO SERVE: Remove bay leaves, turn out onto a serving plate & slice. Serve w/French bread & a green salad.
NOTE: While the recipe doesn't say to do this & I haven't made this dish, I will drain the cooked meat mixture of the rendered fat as the bacon will add flavor & moistness in the final cooking stage.

FRENCH STYLE PATE CHINOIS

French Style Pate Chinois image

I like this dish because it is easy to prepare and it can be frozen. My mother used to serve this dish with a pie crust covering the top but I prefer without.

Provided by Y Franche

Categories Meat

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

8 potatoes
1 (20 ounce) can creamed corn
2 cans kernel corn
2 lbs ground beef
garlic or 1 medium onion
salt
pepper
2 teaspoons dried parsley
2 tablespoons butter
2 teaspoons paprika

Steps:

Peel and cook the potatoes, mash, adding milk and butter (I whip the potatoes for smoother consistency) Set aside.
Chop onion and cook with the ground beef until done and spread evenly in the baking dish.
Pour the cream corn evenly over the ground beef, and pour the kernel corn evenly over the cream corn.
Last but not least, spread the mashed potatoes evenly for the last layer.
Dot the top with butter, and sprinkle paprika evenly over this.
Bake at 350 degrees for 45-60 minutes.
As an added variety, shredded cheddar can be sprinkled on as a topping.
This dish freezes very well.

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