Bake for 15 minutes until golden brown. Remove rolls to a
cutting board and allow to cool several minutes. With
serrated knife, slice each roll into 8 small "roll-ups."
Serve immediately.
CHICKEN LIVER LOVERLIESMakes 50 puffs
It's not quite a cookie. It's not quite a puff. It's not
quite a fritter. It's just something very special.
12 chicken livers (about 1 lb.)
3/4 cup butter or margarine, divided
1 cup water
1 cup flour
4 eggs, unbeaten
1 envelope (1-3/8 oz.) dehydrated onion soup mix.
In a large skillet over medium heat, melt 1/4 cup butter. Add
chicken livers and saute for 6 to 8 minutes; chop finely.
In a saucepan over medium heat, melt remaining butter with
water. Add flour all at once and stir vigorously until
ball forms in center of pan. Add eggs, one at a time,
beating after each egg. Stir in livers and soup mix.
Preheat oven to 375oF. Drop by teaspoonful on baking sheet
and bake for 25 to 30 minutes until puffed and golden
brown.
CHICKEN LIVER PATE Makes 12
I like this on rye crackers.
12 chicken livers (about 1 lb.)
1/2 cup butter or margarine
1 medium onion, finely chopped
4 eggs, hard cooked
1/2 teaspoon Tabasco
In a large skillet over medium heat, melt butter. Add