| 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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