Name: Grandma Vanicek's Czechoslovakian Liverballs
Ingredients: 1 lb Chicken liver; 5 sl Bread; 1 md Onion; Parsley; 1 Egg; 6 tb All-purpose flour; 1 1/2 ts Salt; 1/4 ts Pepper; 3/4 ts Marjoram; 2 Cloves garlic; Garlic powder to taste

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Czech	Soups, Poultry	1	Servings

INGREDIENTS

1	lb	Chicken liver
5	sl	Bread
1	md	Onion
		Parsley
1		Egg
6	tb	All-purpose flour
1 1/2	ts	Salt
1/4	ts	Pepper
3/4	ts	Marjoram
2		Cloves garlic
		Garlic powder to taste

INSTRUCTIONS

These liverballs are cooked in chicken soup.
In food processor, combine: liver, onion, parsley and egg. Process until
smooth.  Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate
for two hours til cold and firmish. Cook.
To cook: In boiling chicken broth, drop liver from large tablespoon. When
last ball enters broth, return broth to boil, reduce to simmer, cover pot
and simmer 10 minutes.
SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me
when I was a little girl.  It was traditionally served at holiday meals.
Shared by Catherine Vanicek
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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