Myra’s Before-she-kept-kosher Pate

Nothing can altogether overthrow and destroy [the church]. Its members may be persecuted, oppressed, imprisoned, beaten, beheaded, burned; but the true church is never altogether extinguished; it rises again from its afflictions; it lives on through fire and water. When crushed in one land it springs up in another. The Pharaohs, the Herods, the Neros, have labored in vain to put down this church; they slay their thousands, and then pass away and go to their own place. The true Church outlives them all, and sees them buried each in his turn. It is an anvil that has broken many a hammer in this world, and will break many a hammer still; it is a bush which is often burning, and yet is not consumed.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Appetizers, Poultry	2	Servings

INGREDIENTS

3/4	c	Butter or margarine
1	lb	Chicken livers
1		Onion, minced
2	T	Brandy
1/4	t	Salt
1/8	t	Pepper

INSTRUCTIONS

Melt 1/4 cup butter in skillet over medium heat.  Add livers and  onion
and cook, stirring often, until livers are tender but still  pink
inside, about 5    minutes.  In blender or food processor blend
liver-onion mixture until smooth,  scrapping the sides occasionally.
In same skillet, melt the remaining butter, adding to liver-onion
mixture with remaining ingredients, blending well. Pour into small
bowl or crock, cover and refrigerate for several hours or overnight.

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 630 Calories From Fat: 605 Total Fat: 68.4g Cholesterol: 10.2mg Sodium: 831.8mg Potassium: 100.8mg Carbohydrates: 5.9g Fiber: <1g Sugar: 2.3g Protein: <1g