| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Soy sauce |
| 1/2 |
lb |
Chicken livers; sauteed in butter and drained |
| 1/2 |
c |
Butter; room temperature |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Nutmeg |
| 5 |
oz |
Can water chestnuts; finely chopped |
| 8 |
sl |
Bacon; fried crisp and crumbled |
|
|
Green onion; sliced for garnish |
INSTRUCTIONS
CAROLE ROCK TSTW72B
Blend the first 6 ingredients in a blender or food processor. Stir in the
chopped water chestnuts and crumbled bacon. Place in a serving dish, cover
and chill overnight. To serve, bring to room temperature for a couple of
hours and garnish with the chopped green onion.
BTW, this comes from Fran, who swears her son learned to like liver after
eating this.
MM Format Norma Wrenn npxr56b
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998
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