| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 5 |
sl |
Bacon |
| 8 |
oz |
Chicken livers, each cut into halves or fourths |
| 4 |
oz |
Mushrooms, sliced |
| 1 |
md |
Onion, chopped |
| 1/2 |
c |
Cold water I |
| 1 |
tb |
Cold water |
| 1 |
tb |
Gold Medal all-purpose flour |
| 1/2 |
ts |
Chicken bouillon granules |
| 1/4 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper Toast triangles Chopped fresh parsley |
|
4 |
servings. |
|
1 |
serving |
INSTRUCTIONS
Cook bacon in l0 inch skillet until crisp. Drain bacon on paper towel,
reserving 2 tablespoons fat in skillet. Crumble bacon. Cook chicken livers
in bacon fat over medium heat about 4 minutes, stirring occasionally, until
brown. Push to side of skillet. Cook mushrooms and onion in skillet about 5
minutes, stirring frequently, until onion is tender.
Shake water flour, bouillon granules, garlic powder and pepper in tightly
covered container; gradually stir into skillet. Heat to boiling, stirring
constantly. Boil and stir I minute. Reserve a few pieces crumbled bacon.
Stir remaining bacon into liver mixture. Serve over toast triangles.
Garnish with parsley and reserved bacon.
Nutrition on Information per Serving Percent of U.S. RDA
Calories 250 Protein 22% Protein g 15 vitamin A 100%
Carbohydrate,g 20 vitamin C
18% Fat g 13 Thiamin 16% Cholesterol, mg 250
Riboflavin 78% Sodium, mg 320 Niacin 38% Potassium, mg 310 Calcium
2% Iron 34%
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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