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Chicken Livers
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pound Chicken livers
/2 cup Flour
teaspoon Salt
/4 teaspoon Pepper
Bacon;slices, diced
Green onions, with tops, chopped
cup Chicken bouillon
can (10 1/2 oz.) Golden Mushroom soup
can Sliced mushrooms, 4−ounce (drained)
/4 cup White wine −− dry or sauterne
Cut chicken livers into bite−size pieces; toss in flour, salt and pepper.
Fry bacon pieces in large skillet; remove when brown. Add flour−coated
chicken livers and green onion to bacon grease in skillet; saute until lightly
browned. Pour chicken bouil lon into ski Ilet and stir into drippings. Pour
all into CROCK−POT. Add browned bacon bits and all remaining ingred ients.
Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered
noodles.
Chicken Livers
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