Sherried liver spread

Yield: 2 1/2 cups

Measure Ingredient
1½ pounds Chicken livers
⅓ cup Almonds, blanched; minced
3 tablespoons Butter (or marg.); melted
3 tablespoons Dry sherry
2 tablespoons Parsley; finely chopped
1 tablespoon Onion; grated
1½ teaspoon Anchovy paste
¾ teaspoon Basil leaves, dried
½ teaspoon Oregano leaves;drihed
¼ teaspoon Pepper
6 slices Bacon; cooked and crumbled

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.

SOURCE: Southern Living Magazine, April 1980. Typos by Nancy Coleman.

From: Nancy Coleman (Cooking)

Submitted By LINDA SHORT On 11-01-95

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