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McRae Recipes

Spreads

Table of contents

  1. ARTICHOKE SPREAD
  2. CHICKEN LIVER PATÉ #1
  3. CHICKEN LIVER PATÉ #2
  4. CHICKEN LIVER PATÉ #3
  5. CRAB SPREAD
  6. NUTTY CHEESE SPREAD

ARTICHOKE SPREAD

Pennie McRae Makes 2 cups

   
1 (14oz) can artichoke hearts, drained and chopped Combine all ingredients, mixing well. Spoon into lightly
1 c mayonnaise greased 3 cup casserole. Bake at 350 for 20 minutes.
1 c grated Parmesan cheese Or microwave on medium for 4 to 6 minutes.
½ t garlic powder Serve with crackers.

CHICKEN LIVER PATÉ #1

  • Vera McRae
  • Makes 1 3/4 cups

Step 1

   
½ Lb. chicken livers Combine in medium-sized pan and bring to a boil over high
1 large onion, sliced heat. Reduce heat, cover and simmer 10 minutes. Remove
2 c chicken broth from heat and let stand 10 minutes. Drain and blend until smooth.

Step 2

   
½ c butter Cut butter into chunks and add to liver mix. Whirl until
2 T brandy well blended. Add other ingredients and blend until
2 T chopped parsley smooth. Spoon into container and cover. Chill at least
¼ t pepper 24 hours or up to one week. Serve with assorted
1 t thyme crackers.
Salt to taste  

CHICKEN LIVER PATÉ #2

Vera McRae

Step 1

   
1 c shallots, chopped Sauté shallots in butter on low heat. Add chicken livers
1 pound butter and simmer. Add salt and pepper to taste. Add cinnamon
1 pound chicken livers and nutmeg and wine. Adjust flavorings. Put everything
½ t cinnamon in a food processor and puree until smooth. Pour into a
½ t nutmeg bowl and refrigerate until it cools to room temperature.
1 ½ oz Marseilles wine
OR
Sherry or Port		  

Step 2

   
1 c whipping cream Whip cream. Fold into paté. Chill in serving bowl for 16 to 24 hours.
  Serve with crackers and fresh strawberries.

CHICKEN LIVER PATÉ #3

  • Vera McRae
  • 5 to 6 dozen canapés
   
3 T chicken fat Heat fat in frying pan and sauté onions until golden. Lift
3 sliced onions out with slotted spoon. Add livers to pan and brown well
1 Lb. chicken livers on both sides. Combine remaining ingredients and chop
4 hard cooked eggs coarsely. Pack in 1/2 pint containers and freeze. The
1 t salt night before serving, thaw in the refrigerator for 24 hours.
½ t pepper When completely thawed, chop again very fine. Serve
1 t dill seed cold as a spread with party rye bread, rye crisp or crackers.

CRAB SPREAD

  • Vera McRae
  • Makes 48

Step 1

   
8-oz cream cheese Beat cheese until fluffy then add all other ingredients. Mix
½ t dry mustard well. May be stored in the refrigerator. Use as a spread on
1 T milk crackers or as follows:
¼ t salt  
Dash of cayenne  
1 can crab meat, drained  
2 T minced chives  
2 T finely chopped blanched  
almonds  

Step 2

   
12 slices firm white bread Spread crab mixture generously on bread slices. Sprinkle
Paprika lightly with paprika.
  Cut into 4 triangles and bake in oven at 400 degrees for
  10 to 12 minutes or until well browned.

NUTTY CHEESE SPREAD

  • Vera McRae
  • Serves 12-15

Step 1

   
6 oz blue cheese Let cheese soften at room temperature then blend together
10 oz sharp cheddar cheese spread all ingredients. Form into loaf or ball.
16 oz cream cheese  
2 T finely minced onion  
1 t Worcestershire sauce  

Step 2

   
2/3 c finely chopped pecans Roll cheese loaf in nuts. Wrap in wax paper and chill.