Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken livers |
| 1 \N | Stick butter (preferred) or margarine |
| 4 ounces | Cream cheese |
| ½ teaspoon | Garlic powder |
| ¼ teaspoon | Onion powder |
| \N \N | Salt and pepper to taste |
| 5 \N | Scallions chopped fine |
Melt butter in a saucepan being careful not to burn it. Add chicken livers.
Saute until livers are cooked through. Turning occasionally to prevent sticking. Place livers and butter from pan in a food processor. Add remaining ingredients. Process until mixture is smooth. Pour into a bowl, glass bread pan or mold. Chill over night. Serve on multigrain bread or with crackers with sliced radishes for a taste treat.
*NOTE: This mixture can be unmolded by setting dish in hot water for several seconds. Makes a nice addition to a buffet. Surround with sliced radishes and have aplte of crackers and/or bread quarters nearby.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Uduido@... on Feb 24, 1997.