1 pound chicken livers
4 eggs
2 medium onions
1/2 cup oil
dash garlic powder
1 teaspoon dried parsley
salt and pepper


1. Sauté onions in oil and set aside.

2. Rinse livers and eggs in cold water.

3. Put livers and eggs in a pot; cover with cold water.

4. Boil for approximately 15 minutes, or until done.

5. Run under cold water in colander; peel eggs.

6. Put livers, eggs and onions alternately into a food grinder or food processor.

7. Add parsley, salt, pepper, and garlic.

8. Refrigerate; serve on party rye or crackers.