| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | Appetizers, Jewish | 8 | Servings |
INGREDIENTS
| 1 | lb | Chicken, beef or calf liver |
| (broiled) | ||
| 4 | tb | Chicken fat |
| 2 | sm | Onions, diced |
| 3 | Eggs, hard cooked | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Wash the liver after broiling. Heat 2 tb of fat in a skillet and saute the onions. reserve the onions and saute the livers in the remaining fat. grind or chop the livers, onions and eggs and mix them to a smooth paste. add the salt and pepper, and additional fat, if desired. blend the mixture well. serve on crackers or matzoh, on lettuce or as a filling for celery stalks. Mara Kent
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”