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Chicken Liver and Spaghetti Bake

 

Chicken liver, ground beef and baked spaghetti.
43

Yield

6

servings

Prep

15

min

Cook

40

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

¾ pound ground beef
2 small onions
chopped
1 large green bell peppers
chopped
2 tablespoons vegetable oil
1 large tomatoes, canned
6 ounces tomato paste
1 teaspoon basil
ground
*
1 teaspoon chili powder
1 teaspoon salt
1 pound chicken livers
cut up
1 tablespoon butter
melted
½ pound pasta
thin spaghetti

Directions

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 350℉ (180℃).

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 51137% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 481mg 160%
Sodium 601mg 25%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 15%
Sugars g
Protein 80g
Vitamin A 233% Vitamin C 59%
Calcium 6% Iron 77%
* based on a 2,000 calorie diet How is this calculated?

 

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