"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1/2 lb. liverwurst 1/4 c. mayonnaise 1/2 t. grated onion or onion juice dash salt and pepper
Mash liverwurst with fork. Blend with remaining ingredients. Makes about 1 cup. Serve with toast or crackers.
Molded pate: Press pate into small bowl or 1 (10 oz.) custard cup. Chill several hours, until firm. Blend 2 ounces (1/4 c.) cream cheese and 2 T. mayonnaise. Unmold pate. Spread sides and top with cream cheese mixture. Chill. Garnish as desired.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.