Tag Archives: green olives

Liverwurst Pate

Stop wrinkling your noses! It’s good! It’s actually really really good! I used to make this quite a bit and end up eating most of it myself. Not good! I’ve made this for many kinds of parties and it always raises eyebrows until you try it. One year I made it in the shape of a football for our Superbowl party and used olives slivers as the lacing on the football. It is usually served best with crackers but it works well with celery and carrots as well. It is NOT a low-calorie dish either. (Though it is low carb actually) I do use the light cream cheese and light sour cream to help a little bit. I’m getting a craving for it right now just thinking about it! Our friend Kevin Dery loved it when he had it at one of our parties.

Liverwurst Pate

INGREDIENTS:

8 ounces liverwurst (I use the tubes of Jones liverwurst)

1 package (80z) light cream cheese, softened

1/3 cup finely chopped onion

2-3 tablespoons light sour cream

½ teaspoon Worcestershire sauce

¼ teaspoon hot pepper sauce

Stuffed green olives for garnish, if desired


DIRECTIONS:

1. Mix the liverwurst, half  of the cream cheese, onion, sour cream, Worcestershire sauce and hot pepper sauce, combining well. (I do this in a food processor)

2. Place pâté mixture onto a serving dish or in a serving container of choice. Place dish or container in the freezer for about 15 minutes until firmed up.

3. Remove dish from freezer and ‘frost’ with remaining softened cream cheese. (I microwave the cream cheese till it’s spreadable like frosting. Microwave at 10 second intervals to get it soft enough to spread easily.)

4. Slice olives and decorate on pâté as you wish. Serve with crackers or raw vegetables.

Makes 16 servings

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Mom & Grandma’s Arroz Con Pollo

Mom and me at 4 months (May 1962)

My mother and grandmother used to make this recipe quite a bit for us when we were growing up. Nothing I tried in restaurants ever compared to their cooking! It has been years since I’ve had this or even attempted to make it myself. It’s a Puerto Rican recipe and always brings me back to those days growing up. We had all kinds of different ethnic dishes in our house. Our mom wanted us to be well-rounded when it came to food. Maybe that’s why I’m obsessed with food!

Grandma with me (23 months) and Billy (11 months) Christmas 1963


INGREDIENTS:

1 teaspoon oregano

1 tablespoon salt

2 peppercorns

1 teaspoon vinegar

1 onion, chopped

1 green pepper, diced

1 teaspoon capers

1 cup uncooked rice

1-2 packets Sazon

1 garlic clove, minced

2 teaspoons olive oil

2 ½- 3 lb. chicken pieces

¼ cup butter

6 pitted green olives, chopped

1 tomato, peeled and chopped

½ cup tomato sauce

1 can green peas

2 tablespoons achiote for color (Sofrito)

slivered pimentos (from a jar)


DIRECTIONS:

1. Combine oregano, peppercorns, garlic, salt, oil and vinegar. Crush together. Rub mixture over chicken.

2. Brown chicken pieces in butter in large skillet.

3. Add onion, green pepper, olives, capers, achiote, sazon, tomato  and tomato sauce to chicken in skillet. Cover and simmer for 10 minutes.

4. Drain peas, reserving liquid.  Add enough water to liquid to make 2 ½ cups.

5. Add the water to skillet and bring to a boil. Sprinkle in rice. Cover and simmer for 20 minutes.

6. Add peas. Cover and simmer for 10 minutes. Garnish with pimento strips.

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