Liver Pate Ingredients 1-1/2 cups soda cracker crumbs 2 cans Chalet Suzanne Beef Consomme 1 package unflavored gelatin 1/2 pound pork 1-1/2 pound calf liver, trimmed well and cut into 2-inch strips 1-3/4 cups very finely chopped onion 1/2 cup chopped parsley 1 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon pepper 1/2 teaspoon thyme 1/2 teaspoon allspice 1/2 teaspoon cloves 1/8 teaspoon nutmeg 2 hard-cooked eggs 1 carrot for garnish 1 scallion for garnish Chill a loaf pan. In medium bowl, combine cracker crumbs and 1 can Beef Consomme and set aside. In medium saucepan, sprinkle gelatin over second can of Beef Consomme and stir over low heat constantly until completely dissolved. Remove from heat and set aside at room temperature. Take out 1 cup of gelatin mixture and set aside. Remove rind from salt pork, then discard rind. Dice the pork and cook in heavy skillet until crisp and brown. Remove and drain. Cook liver in pork drippings until well browned and thoroughly cooked. Remove and set aside. Cook onions and seasonings in drippings until just tender. In food processor or food grinder, grind together pork, liver, onions, eggs, and cracker mixture. Add to gelatin in saucepan, mix well, and chill for two hours. Pour reserved cup of gelatin mixture into chilled loaf pan. Chill for about 30 minutes, until sticky to touch. Make a design out of carrot and scallion tops, and arrange on gelatin, prettiest side down, so that it will show when turned onto platter. Press pieces into gelatin slightly, then chill until firm. Carefully put liver mixture into loaf pan, then cover and chill very thoroughly. Unmold by running knife around pate. Dip pan into warm water for a few seconds, then invert onto serving platter. Refrigerate until time to serve. This pate keeps well for several days. Makes: 7 cups.

Vegetarian Pate Ingredients 1 cup ground pecans One 8-ounce can petite pois peas 3 hard-boiled eggs 1 large onion 1 Tablespoon canola oil 1 Tablespoon unsalted margarine 2 cloves garlic, pressed 1 Tablespoon water Saute onion in margarine until pale and translucent. Drain and rinse peas. Place hard-boiled eggs, ground pecans, sauteed onion, pressed garlic, water, and salt and pepper to taste in processor. Process until desired consistency.

Tzatziki Cucumber and yogurt dip. This dip is extremely popular throughtout Greece and is almost always included in the assorted appetizers served in restaurants and tavernas. Ingredients 2 cups plain yogurt. 2 large cucumbers. 1 tablespoon minced garlic. 1 tablespoon white vinegar. 2 tablespoons olive oil. Salt and pepper to taste. Preparation Put yogurt in a cheesecloth-lined sieve over a bowl. Drain several hours or overnight in the refrigerator. Hand method Peel, seed, and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, salt, and pepper to cucumbers and mix well. Add drained yogurt and blend. Serve with toast points, crackers, or pita bread. Food processor method Grate peeled and seeded cucumber; set aside to drain. Add garlic, vinegar, olive oil, salt, and pepper. Pulse with a quick on-off. Place in a bowl and combine with cucumber and yogurt. Yield 2 cups.

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