Speedy Spiced Pate

8 oz. lieberwurst
4 ozs. creamed cheese
2 tablespoons mayonnaise
3 tablespoons cream
1 teaspoon worcestershire sauce
1/2 teaspoon curry powder
1 tablespoon brandy
salt and pepper

Method: Mix lieberwurst and softened cream cheese with mayonnaise, cream and Worcestershire sauce, curry and brandy -- season to taste.

Source: contributed by Audrey Allan (Hope Lodge, No. 75) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.15.

Mushroom Pate

2 onions
500g mushrooms, finely chopped
1 tsp PU-vegetable oil [polyunsaturated]
3 tsp curry powder
1 Tblsp mixed herbs
1/2 cup bran
1/4 cup wheat germ
6 drops Tabasco sauce

Method: Saute onions and mushrooms in oil for 20 minutes, stirring. Mix curry with herbs, bran and wheat germ and add to vegetables. Add Tabasco and mix well. Bake in oiled terrine at 200°C for 1 hour, covered. Serve with chopped raw vegetables and toasted wholemeal triangles.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.19.

Ham Mousse

1 lb boiled ham

1/2 lb liver pate

5 tspns cold water

1&1/2 level tabspns gelatine

1/2 pint very hot water

10 oz can condensed consomme

tomato wedges and asparagus for garnish

sliced radishes

2 level tspns paprika

1-2 tspns port

1/2 pint cream

salt and pepper

Method: Mince ham and fat, mix in pate thoroughly. Put cold water into jug, sprinkle with gelatine and leave a few minutes until mixture becomes spongey. Pour over the hot water and stir until gelatine has dissolved. When cool, but still liquid, stir in the consomme. Pour 1/4 pint of consomme liquid into mould, arrange radish slices decoratively over the bottom and leave to set.

Meanwhile, add remainder of the consomme to the ham mixture[,] stir in port and cream. Taste and add salt and pepper to taste. Leave to half set, then carefully spoon the mixture over the jellied base. Leave mould in refrigerator to set. To serve, quickly dip the mould into hot water, put serving plate on top and invert on to the dish.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.8.

Creative Liver Pate

1 kg chicken livers

250 g butter

3 tabspns brandy

1 onion, chopped

1 red capsicum, chopped

3 rounds ham, chopped

1 tspn salt

1 chicken cube

1 sprig fresh thyme

1 tspn French or Dijon mustard

1/2 tspn fresh nutmeg

fresh ground black pepper

Method: Wash livers. Melt half the butter, add livers and toss. Add onion, capsicum and ham, and toss. Simmer gently 5 minutes. In a separate pan warm the brandy. Turn off the exhaust fan, pour brandy over livers, ignite and shake. Put lid on pan, simmer gently about 10-15 minutes. Remove pan from heat and cool a little. Tip contents into food processor, and add all remaining ingredients - blend till smooth.

Creatively add either walnut pieces, or blanched almonds, or sliced mushrooms or slice stuffed olives or ……

Garnish to serve accordingly.

Note This pate freezes really well, and children love it.

Source: contributed by Alvena Hall in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.5.

Mushroom Pate

4oz mushrooms finely chopped

1 oz butter

8 oz cream cheese

8 oz liverwurst

2 tablespoons wine vinegar

Method: Saute chopped mushrooms in melted butter until golden brown. Drain well. Add remaining ingredients and beat well. Pour mixture into oiled long tin previously lined with aluminium foil. Chill. Serve with biscuits (or dark rye bread) and radishes.

Source: contributed by C. Anderson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.8.

Quick Kidney Pate

1/2 lb lamb kidneys

1 chopped onion

1/2 oz margarine

1/4 pt stock

1 or 2 tspn vinegar

2 large eggs hard boiled

1/4 tspn dry mustard

salt

pepper

Method: Cut kidneys in half and snip out core. Remove membrane from outside. Fry onion in marg until softened then add kidneys and cook gently for several minutes. Remove from heat and stir in stock, add seasonings and simmer for 10 mins. Remove from heat add vinegar, add roughly chopped eggs and put in blender until smooth. Set in fridge.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Pate Log

250g (8oz) liverwurst

1 medium onion

1/2 tspn salt

parsley

3 hard boiled eggs

90g (3oz) Plaza biscuits crumbed

1/2 tspn pepper.

Method: Chop hard boiled eggs and onions as finely as possible. Add liverwurst, biscuit crumbs, salt and pepper and blend thoroughly together. Form this mixture into a log shape, 2" in diameter. Cover thickly with chopped parsley. Chill well.

Source: contributed by J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Salmon Pate

1/2 cup Hot Water

1 Chicken Stock Cube

220 gm Red or Pink Salmon

2 tspn Lemon Juice

1/2 cup Cream

1 tlbspn Gelatine

4 Shallots

1/4 cup Mayonnaise

Salt & Pepper

Method: Put hot water, gelatine & crumbed stock cube in blender, blend on high for 1 minute. Add undrained salmon, roughly chopped shallots, mayonnaise, lemon & salt & pepper, blend for 1 minute. Add cream, blend 30 secs. Pour mixture in lightly oiled containers and refrigerate to set. Serve with lettuce, toast triangle & wedge of lemon.

Source: contributed by Heather Allen in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.11.