INGREDIENTS

INSTRUCTIONS

Fry the bacon and crumble it as fine as possible. Reserve some of the
grease.  Chop the mushrooms, onion, celery and parsley as fine as
possible. A  food processor works best, but you can do it by hand if
need be.  Saute the onion and celery in the bacon grease until soft,
then  remove from the grease and drain.  Meanwhile, beat the cream
cheese slightly, and then beat in the eggs.  Add all other ingredients
to the eggs/cheese mixture. Mix thoroughly.  Grease a large loaf pan or
two small, line with foil, and then grease  the foil.  Pat the mixture
into the loaf pan and cover loosely with  foil. Bake for 1 1/2 hours at
400 degrees F.  Let cool completely before serving.  This pate is
actually best when  refrigerated before serving.  Serve with crackers,
or with bread cut  into shapes with cookie cutters. To make this a more
elegant buffet  dish, garnish the top with a thin layer of aspic.
NOTES    This is heavenly stuff for a buffet, and for those people who
love  to munch, but hate liver pate.  We found it in a magazine some
years  ago. The magazine has long since been forgotten, but this I know
by  heart! Yield: 1 large loaf.    American bacon is called smoked back
bacon in many other places.  : Difficulty:  easy if you have a food
processor.  : Time:  20 minutes preparation, several hours baking and
cooling.  : Precision:  Approximate measurement OK.  : Terry Grevstad
: Network Research Corporation, Oxnard, Calif., USA  :
{sdcsvax,hplabs}!sdcrdcf!psivax!nrcvax!terry  : Copyright (C) 1986
USENET Community Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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