Recipe - Lighter Chopped Liver

One half pound Chicken livers
Kosher salt
2 tablespoon Vegetable oil
2 md Onions; chopped
1 cn (15ounce) garbanzo beans;
rinsed
4 tablespoon Chicken broth; up to 5
1 Hardboiled egg; grated
Salt and freshly ground
black pepper
8 sl Bread; for serving

Notes: From Orange County Register

Preliminaries: Preheat the broiler with the rack about 3 inches from the
heat.

1. Put the livers on a foillined broiler pan and sprinkle with kosher
salt. Broil 3 minutes or until the top is light brown. Turn the livers over
and broil 3 minutes more or until cooked through and color is no longer
pink; cut to check. Cool livers slightly.

2. Heat vegetable oil in a large, heavy skillet over mediumlow heat. Add
onions and saute, stirring often, 1520 minutes or until brown.

3. Grind garbanzo beans and 4 tablespoons broth in a food processor.
Transfer to a bowl.

4. Chop the liver in a food processor. Add onions and chop with on/off
pulses until blended in.

5. Return garbanzo beans to processor and pulse to blend, adding 1
tablespoon broth if needed. Transfer to a bowl.

6. Lightly mix in egg. Season well with salt and pepper. (Chopped liver can
be kept, covered, 2 days in refrigerator.) Serve cold, with bread.

Yield: 8 servings

Nutritional information (per serving): 216 calories, 7.6 grams fat, 1.7
grams saturated fat, 205 milligrams cholesterol, 375 milligrams sodium, 32
percent calories from fat

Source: "The LowFat Jewish Cookbook" by Faye Levy (Potter, $24.95)

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 28,
1998