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Sherried Liver Spread Recipe
|Chicken livers||1 1⁄2 Pound|
|Finely chopped blanched almonds||1⁄3 Cup (5.33 tbs), or minced|
|Butter/Margarine||3 Tablespoon, melted|
|Dry sherry||3 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Grated onion||1 Tablespoon|
|Anchovy paste||1 1⁄2 Teaspoon|
|Dried basil leaves||3⁄4 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Bacon slices||6 , cooked and crumbled|
Calories 421 Calories from Fat 258
% Daily Value*
Total Fat 29 g44%
Saturated Fat 9.6 g48%
Trans Fat 0.1 g
Cholesterol 614.3 mg
Sodium 274.5 mg11.4%
Total Carbohydrates 7 g2.3%
Dietary Fiber 2.9 g11.5%
Sugars 0.9 g
Protein 35 g69.7%
Vitamin A 397.7% Vitamin C 69.3%
Calcium 12.7% Iron 94.8%
*Based on a 2000 Calorie diet
1.Preheat the oven at 350 degrees.
2.In a bowl, mix flour, sugar, cracker crumbs, salt and baking powder and keep it aside.
3.Take a saucepan and heat butter in it.
4.Once done, turn off the heat and put flour mixture, ice cream and eggs in it and stir well.
5.Take a greased 13 x 9 x 2 inch baking dish and add batter to it.
6.Put 1/3 cup of topping on the batter and bake the dish for 30 minutes.
7.When the cake is done, mix pecans with 2/3 cup of topping and spread a layer on the cake.
8.Let the cake cool on wire rack.
9.Slice and serve.