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Chicken Liver Spread

  • 1/4 cup margarine
  • 1/2 cup onion, minced
  • 1 lb chicken liver
  • 2 hard boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 1 Tbsp dry sherry
  • 3/4 tsp salt
  • 1/2 tsp dry mustard
  • 1 Tbsp parsley, chopped
In a medium skillet, melt 2 Tbsp of margarine over medium heat. Add the minced onion and cook until tender. Take out the onion from the pan and set aside and take a deep breath.

Melt 2 Tbsp of margarine. Cook the chicken liver, a few at a time, for 3-5 minutes or until lightly browned and tender. Remove from the heat and let it cool. Finely chop the livers.

Reserve 1 Tbsp of egg for garnishing.

In a medium bowl,combine and stir the onion, chopped liver, remaining egg, mayonnaise, dry sherry, salt and dry mustard until well blended. Cover. Chill for at least 4 hours.

Garnish with the reserved egg and chopped parsley. Makes about 2 cups.

Submitted by Tess M May 11, 2010
15 min 30 min 45 min


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