| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Family & fr |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 1/3 |
c |
Vegetable oil |
| 2 |
lb |
Chicken livers |
| 1 1/2 |
lb |
Mushrooms |
| 3 |
|
Bell pepper; sliced |
| 2 |
sm |
Tomaot sauce; canned |
| 3/4 |
c |
Chianti; wine |
| 4 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper; to taste |
| 1/2 |
ts |
Dried oregano; crumbled |
| 3 |
c |
Hot cooked rice |
INSTRUCTIONS
Saute onions in oil until light brown. Add livers cook until light in
color. Was and pat dry mushrooms on paper towels. Slice. Add mushrooms and
peppers to pan. Add tomato sauce, wine, and soy sauce. Season to taste. Add
oregano, simmer about 1/2 hour stirring occasionally.
serve over hot rice.
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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