Kosher chopped liver

Yield: 12 Servings

Measure Ingredient
1 pounds Chicken livers
¾ cup Chicken fat (or oil)
½ cup Chopped onion
6 \N Hard boiled eggs
1½ teaspoon Salt
1 dash Pepper

In small pan, bake livers in 2 tablespoons fat at 350 for 20-25 minutes. In skillet, saute onion in remaining fat until clear. Remove onions, drain fat, reserving ¼ cup. Saute liver in same skillet 5 minutes. Cool. Finely grind liver and eggs. Add onion, salt, pepper and ¼ fat. Mold; garnish with green onions, bell pepper rings or radishes. Serve on crackers or rye bread. Makes 3 cups.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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