| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Main dish, Alcohol | 5 | Servings | |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 2 | pk | Frozen chicken livers(8oz) |
| 1/4 | ts | Salt |
| 1 | pn | Ground pepper |
| 1/2 | c | Sweet white wine |
| 1 | cn | Beef gravy(10 1/2oz) |
| 2 | tb | Butter or margarine |
| 1/4 | c | Water |
| 1 | tb | Cornstarch |
| 4 | c | Hot cooked brown rice |
| 4 | c | Hot cooked white rice |
INSTRUCTIONS
Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle with salt and pepper. Cook and stir livers in hot oil until brown, about 3 minutes; drain. Heat wine to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered 1 minute. Stir in gravy and chicken livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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