November is the time of year to give thanks by serving a traditional meal full of family favorites that everyone looks forward to. Here is a tasty new addition to your Thanksgiving menu: a scrumptious make-ahead hors d’oeuvre that will tempt your guests, young and old, while you’re busy making the gravy and taking care of last-minute finishing touches. Light an inviting fire, offer a special wine, set an elegant table with your finest – and, of course, present a perfectly cooked bird. And then, even if your gravy turns out lumpy, you’ll have gone all out to make this a most happy day for all!
Ingredients:
1 8-ounce package cream cheese, softened
2 tablespoons chili sauce
2 tablespoons dried parsley
1 tablespoon onion, minced
1/2 teaspoon hot pepper sauce
2 pinches dill weed
2 6 1/2-ounce cans tuna, drained
1/2 cup chopped pecans
Directions:
In a medium-size bowl, blend cream cheese, chili sauce, 1 tablespoon parsley, onion, hot pepper sauce, and a pinch of dill weed together thoroughly. Gradually stir in tuna and mix until well blended. Chill for several hours. Next, mix together pecans, a pinch of dill weed and 1 tablespoon parsley and spread evenly on a cookie sheet. Remove tuna from refrigerator, roll into a log shape on wax paper, then roll in nut mixture. Place coated tuna pate log on platter surrounded by your favorite crackers and a few sprigs of parsley. Makes approximately 24 servings.
– Recipe submitted by Scarlet Hecht
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