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CATEGORY CUISINE TAG YIELD
Meats, Eggs Appetizers 2 Cups

INGREDIENTS

1/2 lb Beef liver
2 md Onions
6 Eggs; hard-cooked
1/2 ts Salt
1/8 ts Pepper
3 tb Butter; melted
Parsley

INSTRUCTIONS

Simmer liver until tender in water to cover.  Drain. Put liver and onions
through food chopper.  Combine chopped liver and onions with 5 chopped
eggs.  Season with salt and pepper. Add melted butter, mix well, and pack
into a loafpan.  Chill.  Turn onto chilled platter and garnish with sliced
hard-cooked egg and parsley. Serve as a luncheon meat or spread on toast or
crackers.
SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy
Coleman.

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