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    Streamlined Chopped Liver


    Source of Recipe


    Fast & Festive Meals for the Jewish Holidays by Marlene Sorosky

    * Exported from MasterCook *

    Streamlined Chopped Liver

    Recipe By : Marlene Sorosky
    Serving Size : 10 Preparation Time :0:00
    Categories : Appetizers, Jewish, Spreads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 medium eggplant (about 6 oz) -- peeled
    1 tablespoon vegetable oil (up to 2)
    1 medium onion -- chopped
    1 1/2 cups mushrooms (about 4 oz) -- sliced
    8 ounces chicken livers
    FOR SERVING:
    lettuce leaves
    egg whites and yolks -- chopped
    onion -- finely chopped
    crackers
    bread rounds
    fresh vegetables

    To cook vegetables, cut eggplant into 1/2-inch slices and then into 1/2-inch cubes. You should have about 2 cups. In a large skillet (preferably nonstick), heat 1 tablespoon oil over medium-high heat. Saute eggplant for 1 minute. Add onion and saute for 1 minute. Reduce heat to medium low, cover, and cook, stirring frequently, until lightly browned and soft, about 10 minutes. Add mushrooms, cover, and cook for 3 to 4 more minutes, or until cooked through. Uncover and saute over moderately high heat, stirring, until liquid evaporates.

    To cook livers, rinse livers and pat dry. Cut in half and add to skillet. Add remaining oil, if needed. Saute over medium-high heat, turning, until livers are cooked through but not dry. Remove from heat and cool at least 10 minutes.

    To process, transfer mixture to a food processor with the metal blade. Add egg and salt, and pulse until finely chopped but not pureed. Line a 2-cup mold or bowl with plastic wrap. Add liver mixture and refrigerate. (Chopped liver may be refrigerated, covered, up to 2 days.)

    To serve, line platter with lettuce leaves. Unmold liver and remove plastic wrap. Garnish top with rings of chopped eggs and onions. Serve chilled with crackers, bread rounds, and/or vegetables.


    Cuisine:
    "Jewish"

    Source:
    "Fast & Festive Meals for the Jewish Holidays"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

    Yield:
    "1 1/2 cups"

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