Butter Chicken Liver Pate
|Chicken livers||1⁄2 Pound|
|Hard cooked eggs||2|
|Cream cheese||3 Ounce, softened (1 Package)|
|Finely chopped parsley||1 Tablespoon|
Heat butter in medium frypan.
Cook chicken livers, stirring occasionally, over medium heat 10 minutes or until tender; drain.
Chop livers and eggs in food grinder, blender, or food processor, a little at a time.
With wooden spoon, work cheese until light and fluffy.
Mix into liver mixture along with remaining ingredients.
Refrigerate several hours.