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Chicken Liver and Spaghetti Bake


Chicken liver, ground beef and baked spaghetti.













Trans-fat Free, Good source of fiber


¾ pound ground beef
2 small onions
1 large green bell peppers
2 tablespoons vegetable oil
1 large tomatoes, canned
6 ounces tomato paste
1 teaspoon basil
1 teaspoon chili powder
1 teaspoon salt
1 pound chicken livers
cut up
1 tablespoon butter
½ pound pasta
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 350℉ (180℃).


* not incl. in nutrient facts

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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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