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Chopped Liver (GF) Recipe

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This recipe for Chopped Liver (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Toni Rios
Added: Tuesday, January 25, 2011


2 T. vegetable oil
2 T. butter
1 large white onion, diced
2 lbs. fresh chicken livers
6 large eggs, hard boiled
1 bunch green onions, finely chopped (green part only)
1 small white onion, grated or finely chopped
salt and pepper
1 T. paprika
2 T. chopped fresh Italian parsley
parsley sprigs

Heat oil and butter in large skillet over high heat. Add diced onion and sauté for 5 minutes or until soft. Add chicken livers and sauté over high heat, stirring frequently, until cooked through--no longer pink, juices run clear. Transfer liver mixture to a large bowl. Mash liver with potato masher or back of a wooden spoon. Use your fingers to remove the membranes. In a medium bowl, mash the eggs and add to liver mixture. Add the green onions and the finely chopped white onion. Season mixture with salt and pepper to taste. Add paprika. Stir in parsley. Cover with plastic wrap and refrigerate for at least 1-2 hours or overnight. Garnish with parsley sprigs.




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