Friday, March 12, 2010


St. Patrick's day is here and many of us will find ourselves with leftover corned beef.  I make this hors d'oeuvre for parties.  It's a simple and tasty alternative for those who do not like chicken liver.  


2 cups diced, cooked corned beef
2 tablespoons finely chopped green onion
2 tablespoons finely chopped fresh parsley 
3 tablespoons chopped dill pickle
1/4 cup mayonnaise
2 tablespoons melted butter
1 tablespoon coarse mustard
1 teaspoon worcestershire sauce



Prepare a 2 cup mold or bowl by pressing plastic wrap into it, leaving enough protruding to grasp later.  Spray the wrap with cooking spray.

Put all the ingredients in a food processor with the chopping blade.  Pulse 8 times and scrape bowl.  Pulse until nearly smooth. Press the pate into the prepared mold and chill for a minimum of 2 hours.  Un-mold and serve with assorted crackers.

1 comment:

  1. Yum....if I change out the butter for a little olive oil, this will also make a good Passover nibble. But it will be in addition to the chopped liver!