Czechoslovakian Liverballs (Dumplings)

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Czechoslovakian Liverballs (Dumplings) Ingredients

1 lb Chicken liver	1 1/2 ts Salt
5 sl Bread	1/4 ts Pepper
1 md Onion	3/4 ts Marjoram
Parsley	2 Cloves garlic
1 Egg	Garlic powder to taste
6 tb All-purpose flour

Instructions for Czechoslovakian Liverballs (Dumplings)

From: "Wendy Lockman" Date: Sat, 4 May 1996 08:21:51 +0000 These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me when I was a little girl. It was traditionally served at holiday meals. Shared by Catherine Vanicek MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #69 From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized