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ISO: ISO Ideas/Recipes for theme-related refreshmentsfor Army Navy Game party next Saturday. BEAT ARMY!
- Thread starter marianne
- Start date
In Search Of:
dianncy1964
Well-known member
haha Serve chipped beef from a helmet ~ how about a sheet cake made like the American Flag
Marianne, maybe there are some clues from your post last year? >>
http://eat.at/swap/forum1/45704_ISO__US_Marine_Corps_reunion_party_theme???
http://eat.at/swap/forum1/45704_ISO__US_Marine_Corps_reunion_party_theme???
Pate Football
Liver Pate Football
Recipe By :Marlene Sorosky
Serving Size : 16 Preparation Time :0:00
Categories : Appetizer
Amount Measure Ingredient -- Preparation Method
10 tablespoons butter
1/2 cup onion -- chopped
1 small tart apple -- peeled and chopped
1 pound chicken livers
2 tablespoons whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 pimientos -- cut in very thin strips
In a medium skillet over moderate heat, melt 3 tablespoons butter. Saute onion 5 to 7 minutes until soft and lightly browned. Add apple. Cook and stir until apple is soft enough to mash with a spoon. Place onion-apple mixture in a blender or food processor fitted with the metal blade.
In the same skillet, melt 3 tablespoons butter. Saute livers over high heat 3 to 4 minutes, turning until they are browned outside but pink inside. Add livers to onion-apple mixture. Add 2 tablespoons cream. Process until smooth. If mixture is too thick to blend, add more cream.
Place pate mixture in a small bowl and cool completely. Bring remaining butter to room temperature. Stir it into the cooled pate. Add salt and pepper. Refrigerate until chilled.
Shape chilled pate into a football. Place pimiento strips across top to simulate laces.
Football may be refrigerated up to 5 hours. Or spoon pate into a crock or small bowls. May be refrigerated in a crock or bowl up to 2 days or frozen.
Before serving pate, bring to room temperature. Serve with assorted crackers or bread rounds.
Source:
"Cookery for Entertaining"
Yield:
"3 cups"
http://i368.photobucket.com/albums/oo124/MichaelJohn52/liverpatefootball.jpg
Liver Pate Football
Recipe By :Marlene Sorosky
Serving Size : 16 Preparation Time :0:00
Categories : Appetizer
Amount Measure Ingredient -- Preparation Method
10 tablespoons butter
1/2 cup onion -- chopped
1 small tart apple -- peeled and chopped
1 pound chicken livers
2 tablespoons whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 pimientos -- cut in very thin strips
In a medium skillet over moderate heat, melt 3 tablespoons butter. Saute onion 5 to 7 minutes until soft and lightly browned. Add apple. Cook and stir until apple is soft enough to mash with a spoon. Place onion-apple mixture in a blender or food processor fitted with the metal blade.
In the same skillet, melt 3 tablespoons butter. Saute livers over high heat 3 to 4 minutes, turning until they are browned outside but pink inside. Add livers to onion-apple mixture. Add 2 tablespoons cream. Process until smooth. If mixture is too thick to blend, add more cream.
Place pate mixture in a small bowl and cool completely. Bring remaining butter to room temperature. Stir it into the cooled pate. Add salt and pepper. Refrigerate until chilled.
Shape chilled pate into a football. Place pimiento strips across top to simulate laces.
Football may be refrigerated up to 5 hours. Or spoon pate into a crock or small bowls. May be refrigerated in a crock or bowl up to 2 days or frozen.
Before serving pate, bring to room temperature. Serve with assorted crackers or bread rounds.
Source:
"Cookery for Entertaining"
Yield:
"3 cups"
http://i368.photobucket.com/albums/oo124/MichaelJohn52/liverpatefootball.jpg
Gosh, cheezz, you've got a good memory! Yes, there are good ideas there, but...
that party was Marine Corps themed, and this time I'm thinking of something typical of Annapolis and West Point. Annapolis is easy, Maryland Crab Soup, or Hot Crab Dip, or Crab Cakes, but I'm stumped for Army/West Point/Hudson River Valley inspiration. A USNA grad said the middies were served a beef goulash that they called Mule Stew (West Point's mascot) and my DH insists that we use that one! Thanks for thinking of me.
that party was Marine Corps themed, and this time I'm thinking of something typical of Annapolis and West Point. Annapolis is easy, Maryland Crab Soup, or Hot Crab Dip, or Crab Cakes, but I'm stumped for Army/West Point/Hudson River Valley inspiration. A USNA grad said the middies were served a beef goulash that they called Mule Stew (West Point's mascot) and my DH insists that we use that one! Thanks for thinking of me.
BTW, I don't think I ever posted the Marine Corps Menu, and thought some jar heads might enjoy it...
MARINE CORPS MENU
Navy Bean Crostini
Devil Dog Eggs
SOS (the guys ate every drop!)
Short-Round Shrimp
Courthouse Bay Crab Salad
Swagger Stick Chicken (grilled on skewers)
Quantico Quiche (MargeCDN's apple, onion and gruyere tart)
Guidon Salad (roasted red and yellow bell peppers)
Marine Band Banana Cake
M-Nu Cake (AngAK's chocolate poundcake)
Chesty Puller Punch
Tripoli Tea
Esprit de Coffee
(And of couse lots of beer/wine/and spirits)
Semper Fi.
MARINE CORPS MENU
Navy Bean Crostini
Devil Dog Eggs
SOS (the guys ate every drop!)
Short-Round Shrimp
Courthouse Bay Crab Salad
Swagger Stick Chicken (grilled on skewers)
Quantico Quiche (MargeCDN's apple, onion and gruyere tart)
Guidon Salad (roasted red and yellow bell peppers)
Marine Band Banana Cake
M-Nu Cake (AngAK's chocolate poundcake)
Chesty Puller Punch
Tripoli Tea
Esprit de Coffee
(And of couse lots of beer/wine/and spirits)
Semper Fi.
patbastrop
Well-known member
Chipped beef on toast = SOS!! hehehe