Country Pate

The center of this tasty pate is a surprising mosaic of ham and chicken pieces

INGREDIENTS:

4 slices bacon
1 pound ground beef
1/2 pound cooked ham, cut into 1/4-inch pieces
1/2 pound raw skinless boneless chicken breast, cut into 1/4 inch pieces
2 eggs
1 pouch Campbell's Onion Soup and Recipe Mix
2 tablespoons brandy
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg Watercress for garnish Cherry tomatoes for garnish

Arrange bacon slices 1/22 inch apart across bottom and up sides of 9 by 5 inch microwave-safe loaf dish; set aside.

In medium bowl, thoroughly mix beef, ham, chicken, eggs, soup mix, brandy, pepper and nutmeg. Spoon meat mixture into bacon-lined dish, packing down firmly. Fold ends of bacon over filling.

Cover with waxed paper; microwave on HIGH 8 minutes, rotating once during cooking. Carefully pour off fat. Cover; microwave on HIGH 8 minutes or until center is firm, rotating dish twice during cooking. let stand, covered, 10 minutes. Pour off fat. Invert onto serving plate. Cover; refrigerate until serving time, at least 4 hours.

Cut loaf into thin slices. Garnish with watercress and cherry tomatoes. Serve with crackers and mustard. Makes 18 appetizer servings.

Note: If you are using a temperature probe, cook pate to an internal temperature of 175 to 185 F.

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Last updated February 15, 1998.