| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken livers; cooked |
| 3 |
tb |
Soy sauce |
| 1/2 |
c |
Butter or margarine softened |
| 1/2 |
ts |
Onion salt |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
ds |
Hot pepper sauce |
| 8 |
oz |
Canned water chestnuts drained & coarsely chopped |
| 6 |
sl |
Bacon; cooked and crumbled |
| 2 |
tb |
Chopped green onion |
|
|
Melba toast or crackers |
INSTRUCTIONS
In blender or food processor, finely chop chicken livers, a few at a time.
When all are chopped, return to blender and add soy sauce, butter, onion
salt, mustard, nutmeg and hot pepper sauce. Blend until smooth and well
mixed, scraping down sides frequently. Add water chestnuts and bacon. Mix
in thoroughly by hand. Spoon into 1 large or 5 small molds, pressing firmly
so all air pockets are removed. Chill. Unmold by dipping quickly into hot
water up to rim and allow to soften to room temperature before serving.
Garnish with green onion. Serve with melba toast. Makes about 1 1/2 cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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