Peanut Butter Paté
Prize-Winning Recipe

This winning recipe was featured in Peanut Butter Prodigy.

I know, I know, you are shaking your head and wondering how on earth this could be any good. But, friends, it is. The peanut butter just gives a nutty flavor that works with the other ingredients. Try it … come on, just try it. You’ll be glad you did.
1/2 cup chopped fresh mushrooms
2 tablespoons butter
2 tablespoons lemon juice
1 package (8 ounces) cream cheese, softened
2 tablespoons creamy peanut butter
2 slices bacon
3 green onions, finely chopped
Assorted crackers

In skillet, sauté mushrooms in butter for 5 minutes over medium heat. Remove from heat; stir in lemon juice.

In mixing bowl, beat cream cheese and peanut butter until fluffy. Stir in mushrooms and shape into a ball. Set ball in bottom of mixing bowl. Cover bowl and refrigerate 1 hour.

Fry bacon until crisp; drain and crumble. Combine bacon and onions on a plate. Take ball out of fridge and roll in bacon and onions. Cover and refrigerate until serving time. Serve with crackers.

Serving size: 2 tablespoons. Per serving: 64 calories, 2 g protein, 6 g fat, 1 g carbohydrates, 63 mg sodium, 16 mg cholesterol

Sandra McCormick, Comanche Electric Cooperative


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