|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Chicken livers||1⁄2 Pound|
|Soy sauce||1 Tablespoon|
|Onion salt||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Canned water chestnuts||5 Ounce, well drained and finely chopped (1 Can)|
|Crisp cooked bacon slices||6 , crumbled|
|Green onions||2 , thinly sliced|
In a frying pan over medium heat, melt butter.
Add chicken livers and cook, stirring, until livers are firm but still slightly pink inside (cut to test).
Put liver mixture, soy, onion salt, mustard, nutmeg, and cayenne in a blender; whirl until smoothly pureed, stirring as needed.
Stir in water chestnuts and bacon.
Refrigerate at least 2 hours or until next day to blend flavors.
For easy spreading, let soften at room temperature for at least an hour.
Garnish with onions.
Serving size: Complete recipe
Calories 1368 Calories from Fat 1070
% Daily Value*
Total Fat 121 g186.5%
Saturated Fat 68 g339.9%
Trans Fat 0.1 g
Cholesterol 1070.2 mg356.7%
Sodium 2707.6 mg112.8%
Total Carbohydrates 15 g4.9%
Dietary Fiber 2.6 g10.4%
Sugars 1.2 g
Protein 57 g113.7%
Vitamin A 581% Vitamin C 88.5%
Calcium 6.7% Iron 125.1%
*Based on a 2000 Calorie diet