The FareShare Menu November 18, 1998 Chicken Liver Pate - by Chef Mike Pumpkin and Prune Cake - by Hallie du Preez
	* Exported from MasterCook *   Chicken Liver Pate ® Recipe By : Chef Incognito Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 010   Amount Measure Ingerdient -- Preparation Method -------- ------------ --------------------------------   3 pounds chicken livers -- trimmed   4 eggs -- [4 to 5]   3/4 pound soft butter   3/4 liter heavy cream   2 cups brandy -- more if desired   1 tablespoon tarragon   1 tablespoon basil   1 tablespoon thyme   1 tablespoon fresh parsley   1 tablespoon fresh cracked pepper Marinate livers with spices and brandy for at least 8 hours. Puree livers adding cream as necessary and adding spoonfuls of butter as well. Will be a loose mixture. Next strain mixture through a medium strainer. Pour mixture into loaf style pans, (approx 4x10); fill between 3/4 and full. Wrap well with foil. Next add pates to a roasting pan that has been lined with newspaper and filled with water half way up the sides of pan. Cook in 325F preheated oven for approx. 45-60 min. or until toothpick comes out clean. Remove from oven and place a tray or board on top to compress the pate to give a smoother texture. Chill, then slice or spread on crackers. YUM! Contributed to #FareShare IRC Chat, 18 November 1998, by Chef. Formatted or prepared for the FareShare Website by Hallie du Preez   - - - - - - - - - - - - - - - - - -             * Exported from MasterCook *   Pumpkin and Prune Cake Recipe By : Best Recipes from The Weekly Serving Size : 1 Preparation Time :0:00 Categories : Fareshare Chat 010 Cake   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   8 ounces butter -- [250g]   1 teaspoon grated orange rind -- [5mL]   8 ounces castor sugar -- [250mL]   [very fine granulated sugar]   3 eggs   1/4 cup orange juice -- [50mL]   3/4 cup cold mashed pumpkin -- [175mL]   1/2 cup finely chopped prunes -- [125mL]   10 ounces self-raising flour -- [500mL]   1/3 cup milk -- approx. [80mL] Use plain pumpkin; do not add milk or butter when mashing. Preheat oven to 375F [190C]. Grease an 8-inch [20-cm] round pan and line the base with greaseproof paper. Cream the butter, orange rind and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange juice, mashed pumpkin and finely chopped prunes. Add the flour alternately with enough milk to give a soft consistency to the batter. Spread batter into the prepared pan and bake for 1 to 1-1/4 hours. Let stand 5 minutes then turn out onto a wire rack to cool. Hallie's Notes: You can substitute one 8-ounce [250mL] cup of plain flour and 2 level teaspoons [5mL size] baking powder for each cup of self-raising flour. Castor sugar is very finely granulated sugar sometimes sold as "berry" sugar. If you can't find it just whirl some regular sugar in your blender or food processor for a moment - not too much - you don't want powdered sugar. From Best Recipes from The Weekly; The Australian Women's Weekly; ISBN 0-949892-21-1. Formatted for MasterCook by Hallie du Preez Contributed to #FareShare IRC Chat, 18 November 1998, by allium.   - - - - - - - - - - - - - - - - - -