| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 1 | lb | Chicken livers, each cut into halves or fourths |
| 3 | Green onions (with tops), sliced | |
| 2 | tb | Margarine or butter |
| 1/2 | ts | Salt |
| 2 | md | Pared or unpaired cooking apples, each cut into eighths |
| 1/4 | c | Packed brown sugar |
| 4 | servings. |
INSTRUCTIONS
Cook chicken livers and onions in margarine in l(}inch skillet over medium heat about 6 minutes, stirring occasionally, until livers are brown. Sprinkle with salt. Push to side of skillet. Arrange apples in skillet; sprinkle with brown sugar. Cook uncovered over medium heat about 8 minutes, stirring occasionally, until apples are tender and glazed. Serve sauce over livers. Garnish with green onion tops if desired. Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 290 Protein 30 Protein, g 20 Vitamin A 100 Carbohydrate, g 29 Vitamin C 35~ Fat, g 10 Thiamin 12!b Cholesterol, mg 500 Riboflavin 100% Sodium, mg 430 Niacin 52% Potassium, mg 420 Calcium 2% Iron 5t3% From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”