As promised, here is my Country Pate recipe from the Vancouver LC Potluck


* Exported from MasterCook *

Country Pate

Recipe By :based on a Canadian Living recipe
Serving Size : 16
Categories : Appetizers low carb


2 tablespoons butter
1 small onion -- finely chopped
4 cloves minced garlic
1/2 pound boneless skinless chicken breast - cut into 1/2" strips
1 pound ground pork -- (not lean)
3/4 pound ground veal
1/4 pound pancetta -- diced
1/2 cup pistachio nuts
1/4 cup brandy
2 eggs -- beaten
1 1/2 teaspoons salt
1 1/4 teaspoons coarsely ground pepper
1/2 teaspoon allspice
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon nutmeg -- freshly ground
1 pound bacon
6 bay leaves, whole

In skillet, melt the butter over medium heat; cook onion until softened & beginning to brown. Add the garlic; cook for another minute. Do not allow the garlic to brown.

Add the pancetta, cooking until softened and just starting to brown. Place mixture in a large bowl. Add the chicken breast, pork, veal, pistachios, brandy, eggs & spices (except bay leaves). Mix well.

To test for seasoning, take a small amount of the meat, form into a patty & cook in skillet. Adjust seasonings, if needed.

Line a 9x5 inch (2 L) loaf pan or terrine with bacon strips, allowing
edges to overlap and completely covering the bottom and sides of pan, allowing the bacon to hang slightly over the top of the pan. Reserve a few strips for the top. Pack the meat mixture evenly into pan. Bang the pan on the counter a few times to release any pockets of air remaining in the mixture.

Arrange the bay leaves on top of the meat mixture & cover with remaining strips of bacon. Cover pan tightly with two layers of foil (or terrine lid).

Place ban into a larger baking dish. Pour enough boiling water to come halfway up the sides of the loaf pan. Bake at 350 F for 1.5 - 2 hours, or until a metal skewer inserted into the middle for 30 sec. feels hot. The juices should also have no traces of pink. Remove foil & pour off melted fat.

Place another loaf pan containing bricks or cans, on top of pate.
Rerigerate for 12 hours to allow flavours to develop. To serve, scrape off any congealed fat on the outside of the bacon & cut into slices.

Note: I did not remove the bay leaves before serving


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Per Serving (excluding unknown items): 356 Calories; 26g Fat (68.7%
calories from fat); 24g Protein; 2g Carbohydrate; 1g Dietary Fiber; 102mg
Cholesterol; 909mg Sodium.

... would you consider sending me that Export file?

Yah, too lazy to type it all up (and before you ask, I'm now running Version 6 so any prev version should import).