Chhiwate

1/2 c Canned chicken broth

1/4 ts Almond extract

1 cn Devil chicken spread

3 tb Diced toasted almond

-optional 2 Eggs

1/8 ts Salt

1/2 c Sifted flour

1/4 c Butter

Heat oven to 450 degrees.
Bring broth to boil over moderate
heat.
Add butter and salt.
Stir until butter melts.
Reduce heat.
Add flour all at once.
Stir vigorously until mixture can be formed
into a ball.
Remove from heat and add eggs, one at a time, beating
thoroughly after each one.
Continue beating until smooth and shiny.
Stir in chicken spread, almonds and extract.
BLend well.
Drop by
small teaspoonfuls onto greased cookies sheets and bake 10-12
minutes until golden.
Can be made ahead and reheated at 350 degrees
for 5-7 minutes.
Serve warm.

4 tb Butter

6 Chicken livers

1/2 ts Pepper

2 Anchovy fillets

1/2 c Stock

3 sl Buttered toast (edged,

-trimmed and cut in 1/2) 2 tb Bread crumbs

2 tb Gratd Parmesan cheese

Melt butter in skillet.
Saute chicken livers, chop the livers
with pepper and anchovy fillets until well blended.
Return mixture
to skillet and add stock.
Cook over medium heat 5 minutes, stirring
frequently.
Place mixture on toast.
Sprinkle bread crumbs and
cheese.
Place under broiler for 1 minute to brown.
Serves 3.
Anita
Douglas From: Paul Kimball Cooking Capers Shared By: Pat
Stockett

1 Onion; minced

3 tb Chicken fat; divided

1 lb Chicken livers; cut in 1/2

6 Saltine crackers

3/4 ts Lawry seasoning

2 tb Hungarian paprika

1 pn Sugar

Black pepper 1 pn Kosher salt

2 Eggs, hard boiled, quartered

Saute onion in 1 T fat until soft and translucent, about 4
minutes.
Raise heat medium high and add livers, browning them
quickly while stirring occasionally.
Season with some salt and
pepper.
While livers are still slightly pink on the inside, remove
all contents of pan to food processor.
Puree.
Add the remaining 2 T
fat, crackers, seasonings and eggs.
Process until smooth.
Should be
firm and smooth, not stiff or dry.
Add a little more fat if
necessary.
Taste and adjust seasonings.
Seal tightly and
refrigerate at least 4 hours before serving.