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Recipe Name: Chicken Liver Pate (jewish Style) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

1 Onion, minced
3 Tablespoon(s) Chicken fat, divided
1 Pound(s) Chicken livers, cut in 1/2
6 Saltine crackers
3/4 Teaspoon(s) Lawry seasoning
2 Tablespoon(s) Hungarian paprika
1 Pinch(s) Sugar
Black pepper
1 Pinch(s) Kosher salt
2 Eggs, hard boiled quartered
Saute onion in 1 T fat until soft and translucent, about 4 minutes.
Raise heat medium high and add livers, browning them quickly while
stirring occasionally. Season with some salt and pepper. While livers
are still slightly pink on the inside, remove all contents of pan to
food processor. Puree. Add the remaining 2 T fat, crackers, seasonings
and eggs. Process until smooth. Should be firm and smooth, not stiff
or dry. Add a little more fat if necessary. Taste and adjust
seasonings. Seal tightly and refrigerate at least 4 hours before
serving. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 39
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 53mg
Sodium: 93.7mg
Potassium: 50mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 2.3g

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