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LOWFAT CHOPPED LIVER




Source of Recipe


Marla


List of Ingredients




2 T. Canola oil
2 large onions, sliced
1 lb. chicken livers, rinsed, drained and patted dry
1/4 to 1/2 cup water
2 slices challah, torn into small pieces
1 hard-boiled egg
salt
pepper*



Recipe



Heat a large frying pan over medium high heat and add oil.

Add onions and saute until soft and starting to brown.

Push onions to the side.

Add livers to the pan and saute till fully cooked. Stir frequently to
avoid overcooking.

Remove livers and onions to food processor; process till almost smooth.

Add water to pan over low heat and stir, scraping up browned bits.

Add challah to pan and stir, allowing bread to soak up liquid.

Continue cooking bread till all liquid is absorbed.

Add moist bread, hard-boiled egg, and salt and pepper (to taste) to the
liver-onion mixture.

Process till the right consistency.

Serve warm or cold.