Email to Nedra Schoeberlein      

Recipe Categories: xoxonedra's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CONDIMENTS COOKIES DESSERTS FISHandSEAFOOD POULTRY SALADDRESSINGS SALADS SIDEDISHES Soups VEGETABLES

CHOPPED CHICKEN LIVERS




Source of Recipe


Frazier Cook Book






List of Ingredients









Instructions



1. Cook 1 lb. of chicken livers in a little butter in a covered saucepan until no longer pink. Stir occasionally. Cool. Grind with a small amount of onion. Blend with 3 TBS. of mayonnaise, 2 TBS. lemon juice, 8 to 10 drops of tabasco, a little salt, 1/2 tsp. dry mustard, pepper and 2 TBS. softened butter. Chill overnight. Serve with rye bread. Maybe garnished with chopped hard-boiled egg and/or onion.