Liver And Bacon Rolls
|Chicken livers||1 Pound|
|Bacon slices||6 , cooked and crumbled|
|Hard cooked eggs||2|
|Minced onion||1 Teaspoon|
|Soft butter/Margarine||2 Tablespoon|
|Bread crumbs||1⁄2 Cup (8 tbs), toasted|
Cook livers in water to barely cover in the Radarange oven 4 to 5 minutes, stirring twice.
Cover with paper towel, since they pop.
Livers should be soft and pink inside.
Press livers and eggs through sieve, or put through food mill.
Mix well with onion, butter, and crumbled bacon; season to taste.
Chill mixture several hours.
Toast several slices of bread; crumble fine.
Shape tablespoons of chilled mixture into little cylinders; roll in toast crumbs.
Place 12 little rolls on paper plate in oven.
Cook uncovered 1 minute 45 seconds to 2 minutes.
Turn plate 180° after half of cooking time.
Repeat with remaining rolls.
Serving size: Complete recipe
Calories 1059 Calories from Fat 569
% Daily Value*
Total Fat 64 g98.3%
Saturated Fat 28.1 g140.5%
Trans Fat 0.3 g
Cholesterol 2123.3 mg707.8%
Sodium 1208.9 mg50.4%
Total Carbohydrates 18 g5.9%
Dietary Fiber 0.57 g2.3%
Sugars 2.3 g
Protein 96 g191.7%
Vitamin A 1033.2% Vitamin C 135.3%
Calcium 13.5% Iron 238.8%
*Based on a 2000 Calorie diet