Recipe#13177

Title: Whitecastle Pate

From: chezcake@ix.netcom.com(Barbara Kincaid) 
 Newsgroups: rec.food.cooking 
 Subject: White Castle Pate-by request 
 Date: 18 Nov 1996 16:07:41 GMT 
 Message-ID: <56q1kd$sr5@dfw-ixnews11.ix.netcom.com> 

Here is a quick and easy holiday "pate" made using White Castle
 hamburgers. This recipe courtesy KAren Welzel, Food/Wine writer, "The
 Columbus Dispatch" newspaper, Columbus, OH.
 PATE DU CHATEAU BLANC
 (White Castle Pate)
 15 White Castle regular (no cheese) hamburgers, boxes removed
 Water
 Softened cream cheese
 sliced Spanish olives 
 Chives, chopped (optional garnish)
 Preheat oven to 325 degrees.
 In a food processor fitted with the steel blade, blend hamburgers three
 at a time with water, scraping sides as you go. Finished product should
 look like refried beans.
 Grease a 9x5 inch loaf pan with Crisco vegetable shortening (avoid
 butter or margarine, as these will cause the pate to brown too much).
 Turn the pate mixture into the loaf pan, and smooth with spatula. Bake
 45 minutes. After removing from oven, immediately turn pate onto a
 serving plate. Allow to cool, then wrap in plastic and refrigerate.
 When ready to serve, frost pate with softened cream cheese. Garnish
 with olive slices and chives. Serve as a spread with thin slices of
 French bread or crackers.
 Notes: Be sure to use regular White Castles only, without cheese.
 Additionally, have copies of the recipe on hand, as your guests will
 never believe what's in this delicious "pate".
 Barb
 Orlando, FL