Nana Miller's Best Chopped Liver

"There is no chopped liver like the one my mom, Sema Miller, made. She passed away two years ago but...thank goodness - she taught me how to make it." - Carolyn Millman.

Boil the eggs until they are hard cooked; cool, peel and set aside.

Preheat oven to 350°F (175°C).

Place chicken livers on a greased baking sheet and season with salt, pepper and garlic powder as desired. Bake the chicken livers until done but NOT dry.

In a large skillet, fry the onions in a generous amount of cooking oil (see step 6) until soft (not too brown) .

Place all the cooked eggs, chicken livers and fried onions in a food processor and blend.

Add some of the oil from cooking the onions and puree until smooth. Does not have to be too smooth - you decide.

Place in the refrigerator for a minimum of 1 hour.

Serve at room temperature.