hey are incorporated with the liver.
Add the onions and
Peel onions and carrots. Cut onions in fourths and slice. Slice carrots. Saute in enough oil to almost cover. Remove onions and carrots. Save oil.
Broil liver and cut in 1-inch cubes when done.
May be seasoned.
Put everything through grinder or food processor. Add enough oil to moisten. Salt and pepper to taste. Refrigerate before serving. Can be served on crackers or as an appetizer on bed of lettuce with a cherry tomato.
Makes 8 servings.
Trim crusts from bread and flatten with a rolling pin.
Spread each slice of bread with the chopped liver and top with another slice of bread to form a sandwich.
Cut each sandwich diagonally into triangles.
In a food processor, put 1 can of drained peas, 3 peeled hard boiled eggs, 1/2 cup of walnuts and almost all of the sauteed onion. (Best if it is sauteed until very very dark and crispy).
Process until the consistency of chopped liver.
Spread the reserved onions on top and chill.
Best made the day before serving.
he liver mixture to a food processor and pulse until coarsely chopped
ayer and broil until the liver is no longer pink in
but I always soak my liver in milk for an hour
In a large skillet with 1/2 stick margarine, cook liver until done.
Remove to platter.
Slice onions and saute in same skillet until done; add remaining margarine as needed.
Onions should be cooked until browned.
Cook eggs until hard-boiled; drain, shell and cool.
Chop liver with chopping machine or chopping bowl. Transfer liver to large mixing bowl, then chop hard-boiled eggs and onions.
Add to liver mixture; mix all ingredients.
Add seasonings and mayonnaise to moisten and to taste.
ot to over process, as chopped liver should have a bit of
Saute onion in oil.
Add liver.
Cook until pink (do not brown).
Cool.
Combine all ingredients and grind through food grinder.
Add enough boiling water to make fluffy and easy to spread.
Fry liver and onion over low heat in a covered pan until done (no longer pink on inside), about 20 minutes.
Grind liver, onion and juice remaining from frying and eggs in meat grinder.
Add salt and pepper to taste.
Broil liver or saute with onions in chicken fat.
Grind liver, cooked onion and hard-boiled eggs until fine.
Season.
Use enough water to give a consistency which will be moldable.
Saute livers in oil and boil the eggs.
Drain the liver and then grind alternately eggs, liver and onions.
Add salt to taste.
Saute onions with butter to soften.
Season with salt and pepper.
Fry liver until done.
Chop eggs, meat, bread and onion. Run through food grinder with fine blade twice.
If mixture appears dry add mayonnaise to suit.
Serve with crackers.
esired texture is achieved. Place liver mixture into a bowl and
In separate pans, saute liver and onions in small amount of olive oil.
Set aside to cool.
Then feed all ingredients through a food grinder two times.
Add salt and pepper to taste and mix with mayonnaise.
(Add more mayonnaise, if needed, to reach a spreadable consistency.)
Delicious when spread on crackers or rye bread.
May serve on bed of lettuce as an appetizer or use as a sandwich filling with your favorite bread.
Slice onions and saute in oil until brown and very soft. Broil livers until cooked, turning halfway through.
Put onions, liver and eggs alternately through food grinder.
Mix well and salt to taste.
Grind liver, eggs and onion.
Mix in seasonings.
Add drippings from pan to moisten.
Cut thick slice from stem end of each tomato (save the top). Scoop out pulp.
Turn upside-down and drain.
Heat fat; add chopped liver and onion previously cooked and brown slightly.
Add bread crumbs, chopped mushrooms and seasoning.
Add enough of tomato pulp to moisten.
Fill tomatoes with mixture.
Cover with top slices and bake in oven for 30 minutes at 350\u00b0.
Serves 8.
rain if necessary.
Saute chopped onions in hot vegetable oil