| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers, Chicken |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 2 |
tb |
Dry Onion Soup Mix |
| 1/2 |
lb |
Chicken Livers |
| 1/2 |
ts |
Worcestershire Sauce |
| 4 |
sl |
Bacon; cooked crisp |
| 1 |
|
Hard-Boiled Egg; sliced |
| 1/4 |
c |
Mayonnaise |
INSTRUCTIONS
Combine water and dry onion soup mix, set aside. In small saucepan simmer
chicken livers in water to cover for 8-10 minutes, or till tender. Drain
and cool. Put onion soup mixture, livers, egg, mayonnaise and
Worcestershire sauce in blender and blend almost smooth. Stir in 2/3 of
bacon, crumbled and chill. When serving top with remaining crumbled bacon.
Serve with assorted crackers or corn chips.
Recipe by: Lois - Paris '76
Posted to TNT Recipes Digest by "Francis E. Morgan" <femorgan@iol.ie> on
May 16, 1998
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