| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Spreads |
2 |
1/2 cups |
INGREDIENTS
| 1 1/2 |
lb |
Chicken livers |
| 1/3 |
c |
Almonds, blanched; minced |
| 3 |
tb |
Butter (or marg.); melted |
| 3 |
tb |
Dry sherry |
| 2 |
tb |
Parsley; finely chopped |
| 1 |
tb |
Onion; grated |
| 1 1/2 |
ts |
Anchovy paste |
| 3/4 |
ts |
Basil leaves, dried |
| 1/2 |
ts |
Oregano leaves;drihed |
| 1/4 |
ts |
Pepper |
| 6 |
sl |
Bacon; cooked and crumbled |
INSTRUCTIONS
Cook chicken livers in a small amount of boiling salted water about 5
minutes; drain well.
Place livers in container of food processor; process with metal blade until
smooth. Add next 9 ingredients; processuntil smooth. Stir in crumbled
bacon. Spread dip on crackers or party rye bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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