| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Main dish, Pastas, Greece, Archived |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken livers |
| 4 |
tb |
Shortening |
| 1 |
lb |
Spaghetti |
| 3 |
tb |
Sweet butter |
| 3/4 |
c |
Parmesan cheese, grated |
| 3 |
|
Eggs |
| 3/4 |
c |
Gravieri cheese, grated OR |
| 3/4 |
c |
Gruyere cheese |
|
|
Pepper |
INSTRUCTIONS
Wash chicken livers and cut into small pcs. Place in small pot or
frying pan with the shortening to brown, and cook for abt. 3 to 4 min. Cook
spaghetti as directed on the package, drain. Return to the pot and mix the
spaghetti with 1/2 of the butter. Butter a baking pan. Spread 1/2 of the
spaghetti in it. Sprinkle half of the Parmesan cheese on top. Put livers on
the cheese, cover with remaining spaghetti, and sprinkle with the rest of
the Parmesan cheese.
Beat the eggs in a small bowl. Add the gravieri or Gruyere cheese and
pepper to taste. Pour this over the spaghetti. Melt remaining butter and
drizzle over top. Bake in preheated oven at 350 F. for abt. 20 min., or
until top is nicely browned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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