MATTHEW'S EASY FABULOUS PATE'

In a frying pan, cook onions in butter until soft, and then add chicken livers, and cook thoroughly. Do not let onions burn--so remove them if necessary. Add spices and cook for 3 minutes. Remove all ingredients from frying pan, and transfer to food processor. Clean off pan with cognac until all extra pieces are removed. Add the cognac, and pan scrapings to the food processor, and process until smooth. Add heavy cream and continue to process. When everything is mixed, pour the mixture into a bowl, and refrigerate until firm--at least one hour. Serve with crackers--it's wonderful.
                                                                       Brenda Gierczak - Colorado
                                                                                    In loving memory of
                                                                               Matthew Orin Seamans

STEPHEN'S CHICKEN WING DIP

Boil chicken and chop into small pieces. Mix with the wing sauce and heat over medium heat for about 5 minutes. Add 1/3 cup of the cheese at the last minute. Spread the cream cheese in the bottom of a 9 x 13 dish. Next spread the chicken mixture on top of the cream cheese. The blue cheese dressing is next then the remaining mozzarella. Bake 20 min. at 375. (Put the celery on halfway through)

Note: Great for parties!!
                                                                         Marcia Brown - New York
                                                                                    In loving memory of
                                                                                 Stephen M. Brown, II

DOUG'S LITTLE MEATBALL RECIPE

Meatballs

You can add whatever seasonings you like. Then add breadcrumbs until the
consistency is sticky to make into meatballs. I mix everything with my well washed hands. That's how you know the consistency is right. My mother used to use flavored breadcrumbs instead of adding the seasoning, but I prefer my own. Heat the sauce and while it's heating, roll the meat into little meatballs, and add them to the sauce. The sauce should just about cover the meatballs. Cover the pot and let it simmer for 2 hours, or 4 or 8 or whatever. You can add more water, ketchup, seasoning as it cooks. Keep tasting it. If you have leftovers and put it in the refrigerator, when it cools, there will be a hard layer that forms on top - just remove that before you reheat. You can make lots and freeze them. If you double the meat, double the eggs, but don't double the broth packets.

Sauce

Put some water in a pot (about 3", but you can add more water at any time), add the broth packet or cube, some salt and pepper, and a lot of ketchup, the more ketchup the tastier.

Recipe Note: Sometimes Jeremy asks me to make some for him, and I pack them in freezer bags for easy transport. A favorite of both my sons.
                                                            Marcia Gelman Resnick - New Jersey
                                                                                       In loving memory of
                                                                                       Douglas Allan Klein