Tuna Pate

Another recipe originally from the Better Homes and Gardens New Cook Book that was published around 1962. I consider it a product of its time. Excellent on wheat crackers and bagels.

1 package cream cheese, softened (8oz)
2 cans tuna, drained (6oz cans)
2 tablespoons chilli sauce
2 tablespoons snipped parsley (dried parsley flakes work fine)
1 teaspoon minced onion (I prefer fresh but reconstitued onion flakes work)
1/2 teaspoon hot pepper sauce (more or less to taste)

Combine all ingredients except tuna in the bowl of a food processor and process until well blended. Add tuna and process until uniform.

The mixture can be packed into greased molds and chilled. I generally treat it as a spread and just store it in a tub.


©2002 Lynn A. Davis