Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!decvax!decwrl!recipes
From: recipes@decwrl.UUCP
Newsgroups: mod.recipes
Subject: Cleartext copy of "Chopped liver II "
Message-ID: <6874@decwrl.DEC.COM>
Date: Fri, 12-Dec-86 02:46:54 EST
Article-I.D.: decwrl.6874
Posted: Fri Dec 12 02:46:54 1986
Date-Received: Sun, 14-Dec-86 12:31:22 EST
Sender: recipes@decwrl.DEC.COM
Distribution: na,enet
Organization: Excelan, Inc., San Jose, California
Lines: 41
Approved: reid@decwrl.UUCP

CHOPPED-LIVER2(M)        USENET Cookbook        CHOPPED-LIVER2(M)

CHOPPED-LIVER-2

     CHOPPED-LIVER2 - My mother's chopped liver

     This would be my mother's rebuttal to Alan Marcum's chopped
     liver recipe.  She always insisted that true chopped liver
     should be made with beef liver, never chicken liver.

INGREDIENTS (serves 3-4)
     1 lb      baby beef liver
     1         large onion, sliced
     2-3       eggs, hardboiled
               peanut oil
               salt & pepper

PROCEDURE
          (1)  Fry the liver and onion over a low heat in a
               covered pan until the liver is done (no longer
               pink on the inside), about 20 minutes.

          (2)  Grind the liver, onion, juice remaining from fry-
               ing, and eggs in a meat grinder.

          (3)  Add salt and pepper to taste.

NOTES
     The secret of my mother's recipe is to cover the liver while
     you are frying it and to then include the remaining juice in
     the chopped liver.

RATING
     Difficulty: easy.  Time: 30 minutes.  Precision: no need to
     measure.

CONTRIBUTOR
     Aviva Garrett
     Santa Cruz, CA
     Excelan, Inc., San Jose
     ucbvax!mtxinu!excelan!aviva