Text 14266, 67 rader
Skriven 2011-08-03 07:38:20 av Dave Drum (1:18/200.0)
  Kommentar till text 14220 av Ruth Haffly (1:396/45.28)
Ärende: Recipes
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Here's a new one to me that has no wine and looks very good. I believe
 DD> I may make this sooner than later. With more chicken livers, though.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Spageto Me Sikotakia Poulion *
 DD>  Categories: Poultry, Pasta, Cheese
 DD>       Yield: 6 servings

 RH> Something different, I've never had liver on spaghetti before. (G)

I went over to my brother's house the other night and made this. His wife is
down at Lake of The Ozarks helping her sister get all her plunder cleared out
from the bar & grill they are selling and retiring from. So, I had mentioned
this recipe - and Phil said, c'mon over and use my kitchen and we'll both try
it out.

So, I did. Subbed Havarti cheese for the Gruyhre - but, other than that pretty
much followed the recipe. Next time I think I'll add some toasted breadcrumbs
or panko to the top of the cheese sauce when it goes into the oven. There were
no leftovers - and I had to print out the recipe for Phil to present to Vicky
when she comes back home.   Bv)=

Something similar - without the cheese ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Liver & Spaghetti Bake
 Categories: Poultry, Beef, Offal, Pasta, Chilies
      Yield: 3 servings

    3/4 lb Hamburger
      2 sm Onions; chopped
      1 lg Bell pepper; chopped
      2 tb Oil
     15 oz Can of tomatoes
      6 oz Tomato paste
      1 ts Ground basil
      1 ts Chilli spice
      1 ts Salt
      1 lb Chicken livers; cut up
      1 tb Melted butter
    1/2 lb Thin spaghetti

  Simmer hamburger, onions, green pepper and oil until
  meat has lost red color. Sieve tomatoes and add with
  tomato paste and seasonings. Cover and simmer for 1
  hour.

  Simmer livers and butter for 10 minutes and add to
  meat mixture. Cook spaghetti, drain and place in a
  2 quart dish. Pour on meat sauce and toss lightly.
  Cover and bake 30 minutes at 350xF/175xC.

  Randy Rigg
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Best way to get rid of kitchen odors: Eat out. - Phyllis Diller
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