| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Main dish, Pastas, Greece, Archived | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Chicken livers |
| 4 | tb | Shortening |
| 1 | lb | Spaghetti |
| 3 | tb | Sweet butter |
| 3/4 | c | Parmesan cheese, grated |
| 3 | Eggs | |
| 3/4 | c | Gravieri cheese, grated OR |
| 3/4 | c | Gruyere cheese |
| Pepper |
INSTRUCTIONS
Wash chicken livers and cut into small pcs. Place in small pot or frying pan with the shortening to brown, and cook for abt. 3 to 4 min. Cook spaghetti as directed on the package, drain. Return to the pot and mix the spaghetti with 1/2 of the butter. Butter a baking pan. Spread 1/2 of the spaghetti in it. Sprinkle half of the Parmesan cheese on top. Put livers on the cheese, cover with remaining spaghetti, and sprinkle with the rest of the Parmesan cheese. Beat the eggs in a small bowl. Add the gravieri or Gruyere cheese and pepper to taste. Pour this over the spaghetti. Melt remaining butter and drizzle over top. Bake in preheated oven at 350 F. for abt. 20 min., or until top is nicely browned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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