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Bean Curd and Liver Pate
1 cup bean curd
2 oz. liver
1 oz. calamari
5 pureed bell peppers
7 tsp. vegetable oil
9 oz. spinach

First, baste the liver, spinach, and bell peppers. Grind the calamari and spinach. Firmly grate the calamari, vegetable oil, and bean curd. Next, shred the vegetable oil. Quickly thaw the bean curd and spinach. Broil the bell peppers at 425 deg. for 30 minutes.

Garnish with goodies.
Serves 6.

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