| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Chicken livers |
| 1 | Stick butter (preferred) or margarine | |
| 4 | oz | Cream cheese |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Onion powder |
| Salt and pepper to taste | ||
| 5 | Scallions chopped fine |
INSTRUCTIONS
Melt butter in a saucepan being careful not to burn it. Add chicken livers. Saute until livers are cooked through. Turning occasionally to prevent sticking. Place livers and butter from pan in a food processor. Add remaining ingredients. Process until mixture is smooth. Pour into a bowl, glass bread pan or mold. Chill over night. Serve on multigrain bread or with crackers with sliced radishes for a taste treat. *NOTE: This mixture can be unmolded by setting dish in hot water for several seconds. Makes a nice addition to a buffet. Surround with sliced radishes and have aplte of crackers and/or bread quarters nearby. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Uduido@aol.com on Feb 24, 1997.
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