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.