| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Pork, Appetizers | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Chicken livers (about 18) |
| 3/4 | ts | Dried marjoram leaves |
| 3/4 | ts | Dried thyme leaves |
| 3/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 12 | lg | Fresh mushrooms |
| 9 | sl | Bacon, halved crosswise |
| 6 | tb | Butter or margarine, melted |
| 1/4 | c | Dry white wine |
INSTRUCTIONS
Rinse chicken livers; pat dry with paper towels. In medium bowl, combine the marjoram, thyme, salt and pepper. Add livers; toss to combine. Remove stems from mushrooms; reserve for rice pilaf. Wipe mushroom caps with damp towels. Wrap each liver in bacon. On each of 6 skewers, alternate 3 livers and 2 mushrooms. Arrange skewers on rack in broiling pan. Brush with half of butter. Broil, 4 inches from heat, 5 minutes. Turn skewers; brush with remaining butter and the wine. Broil 5 to 7 minutes longer, or until bacon is crisp (livers should still be pink on inside). Serve skewers on platter of Mushroom Rice Pilaf. Source: Mom's old magazine clippings- 1940's to 1970's Mc call's, January 1971 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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