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| The poor mans pate, my family loves this over biscuits and gravy, with turkey and all the fixings. |
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| 1 |
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large tub of chicken livers from grocery |
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butter |
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salt and pepper to taste |
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| 1/4 tsp |
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red pepper flakes |
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| dash |
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of garlic salt |
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Sage to taste |
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| 4 |
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hardboiled eggs chopped |
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| Fry liver in butter until begins to brown then mush up with a fork like you do hamburger meat for a sauce. Once fully scrambled, add seasonings to taste. Remove from stove and toss with chopped eggs. Use part of this for dressing and serve the rest as a side on the Thanksgiving table. May be kept refrigerated 2-3days. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
I began making this at Thanksgiving one year and now my family won't let me stop.. we LOVE This!
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |