Chhiwate

8 oz Chicken livers cut in half

1/4 c Lemon juice

1/2 c Soy

1/2 c Flour

3/4 Onion, finely minced

3 tb Vegetable oil

*Ling Mun Gai 1.
Combine lemon juice and soy sauce, pour over
livers and refrigerated over night 2.
Drain livers and dredge in
flour 3.
Heat oil in wok.
Fry livers and onions together until
livers are golden brown Posted by Jane Harris.
MM:MK VMXV03A.

1/2 c Chopped Tomato

1/4 c Minced Green Onions

1 cl Garlic Minced

4 Eggs Beaten

1/2 c (2 Oz.) Shredded Cheddar

1/2 c (2 Oz.) Monterey Jack

Cheese With Jalapeno Pepper 1 ts Chili Powder

1/2 ts Cumin, 1/8 t.
Red Pepper

1 cn (4 Oz.) Chopped Green

Chiles Rinsed & Drained Whole Green Chiles Sliced Coat A
Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat
Until Hot.
Add Tomato, Green Onions & Garlic.
Saute Until
Onions Are Tender.
Combine Tomato Mixture, Eggs, Cheeses, Chili
Powder, Cumin, Redpepper & Chopped Green Chiles.
Stir Well.
Spoon 1 T.
Mixture Into Minature Muffin Pans Coated With Cooking
Spray.
Bake At 425 For 8 To 10 Min.
OR Until Centers Are Set.
Remove From Oven; Let Cool in Pans 1 Min.
Loosen Edges With Knife
& Remove From Pans.
Serve Warm.
Garnish With Sliced Green
Chiles If Desired.
(Fat 2.
Chol.
40.)

2 T Butter

1/4 c Flour

1 ea Egg

1/4 c Swiss chesse(shredded)

2 c Chicken (cooked, fine chop)

1/4 c Celery (finely chopped)

2 T Pimento (chopped)

2 T Dry white wine

1/4 c Mayonnaise

Melt butter in 1/4 cup boiling water.
Add flour and a dash of
salt; stir vigorously.
Cook and stir until mixture forms a ball
that doesn’t separate.
Remove from heat and cool slightly.
Add egg;
beat vigorously until smooth.
Stir in cheese.
Drop dough onto
greased baking sheet, using 1 level teaspoon dough for each puff.
Bake at 400F for 20 minutes.
Remove from oven; cool and split.
Combine remaining ingredients, 1/2 teaspoon salt and dash of
pepper.
Fill each puff with 2 teaspoons.