- 1/2 pound chicken livers
- 1 tablespoon soy sauce
- 1/2 cup soft butter
- 1/2 teaspoon onion salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground nutmeg
- Dash or two cayenne pepper
- 1 (5-ounce) can water chestnuts, drained and minced
- 6 slices crisp cooked bacon, crumbled
- Thinly sliced green onions for garnish
Cook seasoned chicken livers in butter. When done place in blender with soy sauce, butter, onion salt, mustard, nutmeg, and cayenne pepper. Blend until mixture is smooth, stirring it down with rubber spatula as needed. Remove from blender; stir in chestnuts and bacon; garnish with onions. Serve with crisp crackers. Makes 1-1/2 cups.
Note: This spread should be prepared a day ahead of serving but
should be removed from refrigerator and allowed to soften slightly
at room temperature for 1 hour before serving.
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