Chopped Liver

Janet (Woron) Berg

3 pints size containers of chicken livers or about 3 pounds.
4 medium yellow onions
12 hard boiled eggs
6 T of chicken fat or mayonnaise

Spread chicken livers on a cookie sheet lined with foil (in single layer). Season with salt, pepper and garlic powder. Place in 350 degree preheated oven and bake until done but slightly pink. (About 20 minutes.)

Meanwhile, sauté onions in a little oil.

Using the small blade of a meat grinder, grind the cooked chicken livers, onions and hard boiled eggs together. Add a little fat or mayo to bind and taste. Check seasonings and add more salt if necessary.