FOODIE FRIDAY RECIPE - CORNED BEEF PATÉ

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.  

Ingredients:

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

   

Method:

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.