Kenmore KFPM650, KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPPS manual Smoky Chicken Pate, Seasoned Cheese Straws

Smoky Chicken Pate

1tablespoon fresh rosemary leaves or 1 teaspoon crushed dried rosemary

1onion, cut in 1-inch pieces

4 slices bacon

3⁄4 pound chicken livers

11⁄2 cups cooked chicken, cut in 1-inch pieces

1⁄4 pound (about 1 cup) ham, cut in 1-inch cubes

Position mini bowl and mini blade in work bowl. With processor running, add rosemary through feed tube. Process until finely chopped, about 10 seconds. Set aside.

Exchange mini bowl and mini blade for multipurpose blade. Add onion. Pulse 3 times, about 1 second each time, until finely chopped.

In large skillet over low heat, cook bacon for 5 to 6 minutes. Do not crisp or brown bacon. Remove bacon. Reserve drippings in skillet. Cut bacon in 1-inch pieces. Set aside.

3hard-cooked egg yolks

2 tablespoons brandy

1⁄2 teaspoon ground coriander

1⁄4 teaspoon ground cloves

1⁄4 cup margarine or butter, softened

Add onion to bacon drippings. Cut chicken livers in half and remove connective tissue. Add to skillet. Cook onion and liver for 6 to 7 minutes, until tender and liver is slightly pink in center.

Add cooked chicken, ham, and egg yolks to work bowl. Process until finely chopped, about

10 seconds. Add all other ingredients to work bowl. Process until smooth and creamy, about 20 seconds, scraping bowl after 10 seconds, if necessary.

Yield: 31⁄2 cups (32 2-tablespoon servings).

Per serving: About 54 cal, 5 g pro, 0 g car, 3 g fat, 74 mg chol, 85 mg sod.

Seasoned Cheese Straws

8ounces American process cheese, room temperature, cut in 1-inch pieces

6tablespoons butter, room temperature, cut in 1⁄2-inch pieces

1teaspoon chili powder

1⁄4 teaspoon salt

1⁄8 teaspoon crushed red pepper

1tablespoon milk or cream

1teaspoon Worcestershire sauce

1 cup all-purpose flour

Position multipurpose blade in work bowl. Add all ingredients except flour. Process until thoroughly mixed, about 30 seconds, scraping bowl after

10 seconds, if necessary. Add flour. Pulse 5 to

6 times, about 2 seconds each time, just until flour is mixed. Scrape sides of bowl once, if necessary. Do not overmix.

Fit pastry bag with #5 star tip. Fill bag with cheese mixture. Pipe 3-inch strips onto ungreased cookie sheet, 1 inch apart. Bake at 350˚F for 9 to 11 minutes, until edges start to brown.

Yield: 4 dozen (12 servings; 4 cheese straws per serving).

Per serving: About 144 cal, 4 g pro, 8 g car, 10 g fat, 29 mg chol, 293 mg sod.

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