Chopped Liver
2 pounds chicken livers
1 cup rendered chicken fat*
2 cups yellow onion, diced
1/3 cup Madeira wine
5 eggs, hard boiled, peeled and diced
1/3 cup parsley, minced
2 tsps. Thyme
2 tsps. Coarse salt
1 tsps. black pepper
1/8 tsp. cayenne
• Drain the livers and sauté them in two batches in 2 tsps of the chicken fat over a medium heat.
• Turn them once and cook them for about 5 minutes or until they are just scarcely pink inside.
• You want to be careful not to overcook them or they will be dry.
• Transfer them to a large bowl.
• Using the same pan sauté the onions in three tbs. of chicken fat over a medium heat for about 10 minutes or until browned.
• Add the wine and deglaze the pan and pour this into the bowl with the livers, scraping down the sides of the pan.
• Add the remainder of the ingredients to the bowl with the livers and toss them together. Transfer the mixture to a food processor with a steel blade attachment.
• Pulse it about 8 times to combine and chop into a coarse mixture.
• Chill and serve it on crackers.
Yield: 5 cups
*Place the fat in a small pan and cook on low until the fat melts and store it in the refrigerator
SWISS CHEESE SCALLOPED POTATOES
* 2 pounds baking potatoes, peeled and thinly sliced
* 1/2 cup finely chopped yellow onion
* 1/4 tsp salt
* 1/4 tsp ground nutmeg
* 3 TBS butter, cut into 1/8-inch pieces
* 1/2 cup milk
* 2 TBS all-purpose flour
* 3 oz. Swiss cheese slices, torn into small pieces
* 1/4 cup finely chopped green onion (optional)
1. Layer half the potatoes, 1/4 cup onion, 1/8 tsp salt, 1/8 tsp nutmeg, 1 TBS butter in slow cooker. Repeat layers. Cover and cook on LOW 7 hours or on HIGH 4 hours. Remove potatoes with slotted spoon to serving dish.
2. Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine. If slow cooker is on LOW, turn to HIGH, cover and cook until slightly thickened, about 10 minutes. Stir. Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired.
Makes 5 to 6 servings.
Mediterranean Chicken with Figs
1/2 c Green bell pepper
1/2 c Red bell pepper
1/2 c Yellow bell pepper
1/2 c Mushrooms, quartered
1/2 c Yellow onion
4 Garlic cloves; minced
4 Chicken breasts — (skinless and boneless)
2 tb Olive oil
1/4 ts Coarse black pepper
1/2 tb Salt substitute
10 oz California dried figs — in bite-sized pieces
1 tb Fresh parsley, chopped
1 tb Fresh basil, chopped
1/2 c White wine
Clean and slice vegetables. Cut chicken into strips 2″ x 1/4″. Stir-fry chicken strips in olive oil in heavy saucepan over medium heat for 3 minutes. Add all vegetables and seasonings, except figs, parsley, and basil. Continue to cook for 15 minutes. Add figs, parsley, and basil and mix well. Add wine and continue to cook for another 2 minutes. Serve with your favorite green salad and whole grain rice. Each serving contains approximately: Calories 286, Fat 6.29 g, Dietary Fiber 8.97 g, Carbohydrates 37.1 g, Protein 20.9 g, Sodium 70.5 mg, Cholesterol 45.3 mg Calories from protein: 29% Calories from carbohydrates: 51% Calories from fats: 20%