Simmer for 5-8 minutes 1/4 pound butter, mushrooms, livers, garlic salt, paprika and onion. Add wine, dill weed and liquid seasoning. Cover and simmer from 5-10 minutes. Transfer to blender and thoroughly blend, adding 1/4 pound butter or margarine. Place in dishes and refrigerate overnight. Makes about 3 cups. Cover with plastic. 8. Makes quart canapés.

Chicken Liver & Mushroom Pate 2

1/4 cup to 1/8 lb. butter or margarine
1/2 pound of fresh mushrooms
1 pound of chicken livers
1 tablespoon of garlic salt
1 tablespoon of paprika
1/3 cup of chopped green onions
1/3 cup of white wine
1/16 tablespoon of dill weed
3 drops liquid hot pepper seasoning or Tabasco sauce
Salt to taste
1/4 lb. butter or margarine

Simmer for 5-8 minutes 1/4 pound butter, mushrooms, livers, garlic salt, paprika and onion. Add wine, dill weed and liquid seasoning. Cover and simmer from 5-10 minutes. Transfer to blender and thoroughly blend, adding 1/4 pound butter or margarine. Place in dishes and refrigerate overnight. Makes about 3 cups. Cover with plastic. Makes quart canapés.

Chicken Liver Mushroom Pate

1 pound of mushrooms
1 pound of chicken livers
1 teaspoon of each garlic salt and paprika
1/3 cup of finely chopped onions (top also)
3/4 cup of unsalted butter
1/3 cup of dry white wine
1/4 teaspoon of dill weed
3 drops Tabasco sauce
Salt to taste

In medium sized frying pan simmer mushrooms, livers, garlic salt, paprika and onion in 1/4 cup of the butter for 5 minutes. Add wine, dill weed and hot pepper seasoning. Cover and simmer slowly 5 to 10 minutes, until livers are just firm. Cool slightly and pour into blender. Whirl smooth. Add remaining 1/2 cup butter and salt to taste. Pour into three cups or containers from which the pate can later be served. Chill thoroughly. (This will keep in refrigerator for a week or more, if tightly covered. In fact, it gets better with age!) Serve to spread on crackers.