Layered Picnic Pate
From: Better Homes and GardensMade with ground veal and beef, this elegant appetizer is great for cocktail parties as well as picnics. When the pate is sliced, each piece should show the layers of vegetables and egg.
Servings: Makes 8 servings.
Prep: 45 mins
Total: 14 hrs
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Ingredients
1 slightly beaten egg
1/2 cup skim milk
3/4 cup soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried sage, crushed
12 ounces ground veal
12 ounces lean ground beef or pork
4 ounces fresh whole green beans, cooked
2 hard-cooked eggs, quartered lengthwise
1 medium carrot, cut into 3-inch sticks and cooked
Directions
1. In a mixing bowl combine egg and milk. Stir in bread crumbs, onion, parsley, oregano, thyme, sage, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Add veal and beef; mix well.
2. Pat one-fourth of the meat mixture into an 8x4x2-inch loaf pan. Arrange green beans lengthwise atop meat. Top with another one-fourth of the meat mixture. Arrange hard-cooked eggs atop meat. Top with another one-fourth of the meat mixture, the carrot strips, and remaining meat mixture.
3. Bake in a 350 degree F. oven for 1-1/4 to 1-1/2 hours or until instant-read thermometer registers 160 degrees F. Remove fat with a spoon as it accumulates during cooking.
4. Cool in pan for 10 minutes. Drain off any remaining fat. Cover with foil. To weight pate, place canned vegetables or other heavy object on loaf in pan. Chill overnight. Remove weight. Remove pate from pan. Wrap and store up to 3 days. Serve with Dijon-style mustard, if desired. Makes 8 servings.
Nutrition Facts
Calories 196, Total Fat 10 g, Cholesterol 162 mg, Sodium 299 mg, Carbohydrate 6 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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