RECIPE: Olive Liver Pate
Liver is not my favorite. This recipe was the first pate I actually enjoyed.
1 Env. unflavored gelatin
10.5 oz. can beef broth
1 1/2 C. liver sausage
1 C. sour cream
1 Tbsp. chopped parsley
1/2 tsp. salt (I omit)
1.8 tsp. white pepper
4 1/2 oz. can chopped ripe olives
Soften gelatin in 1/4 cup cold beef broth.
Heat remaining broth and stir in gelatin mixture til dissolved.
Beat liver sausage til creamy; beat in gelatin-broth til smooth. Add remaining ingredients and mix til blended.
Turn into 3 1/2 cup mold & chill firm.
Unmold & serve with crackers. (good with Bacon Thins)