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Saute the chicken livers in the butter over medium heat for 5 to 6 minutes,
shaking the pan from time to time until the livers are nicely browned and
just cooked through. Don't overcook them. Grind or finely chop the livers
and hard-boiled eggs. Add the remaining ingredients and mix thoroughly.
Refrigerate. Yields about 1 3/4 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Where love is, God is. #Henry Drummond”
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