Peanut Butter Pâté

     Ahh yes... the humble cheese ball.  But I want you to overlook its homely appearance; it's a huge favorite of mine.  It also has French origins and that's probably what first appealed to me some 30 years ago when I found this recipe.  An interesting concoction of ingredients -- I guarantee that anyone who tries this "cheese ball" will feel the same way about it as I do.
     I served Peanut Butter Pâté, along with a smoked salmon spread, to guests while I stirred up risotto the other nite.  It's a great appetizer to have at the ready during the holiday season.

• 1/2 cup chopped fresh mushrooms
• 2 Tbsp. butter
• 2 Tbsp. lemon juice
• 1 8-ounce package cream cheese, softened
• 2 Tbsp. creamy peanut butter
• 2 slices bacon
• 3 green onions, finely chopped

1.  Cook and stir mushrooms in butter for 5 minutes; stir in lemon juice.  Remove from heat.  Beat cream cheese and peanut butter until fluffy.  Stir in mushrooms and cover.  Refrigerate at least one hour.
2.  Fry bacon until crisp; drain and crumble.  Shape cream cheese mixture into a ball.  Roll ball in bacon and onion; cover.  Refrigerate until serving time.
3.  Serve with assorted crackers.
• Keeps for several days stored in the refrigerator.

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