| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, To post | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chicken Livers; or more as desired |
| 2 | tb | Cornstarch |
| 1/2 | tb | Salt |
| 2 | tb | Salad Oil |
| 1/2 | c | Water |
| 1 | lg | Onion; chopped |
| 1 | Chicken Bouillon Cube | |
| 1 | cn | (12 Oz.) Pineapple Tidbits In Heavy Syrup; undrained |
| 1 | tb | Soy Sauce |
| Hot Cooked Rice |
INSTRUCTIONS
Mix the chicken livers with cornstarch and salt. In a large skillet, brown the livers well in hot salad oil. Stir in water, onions, chicken bouillon cube, pineapple tidbits with syrup, and soy sauce. Reduce heat to low; cover and simmer 5 minutes, or until livers are tender, stirring occasionally. Serves 4 Source: "Mountain Measures" by Junior League of Charleston, WV ed. 1974 billspa@icanect.net NOTES : Serve as an hors d'oeuvre in a chafing dish or over hot rice as a main dish. Recipe by: Mrs. E. Charles Brod Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on May 2, 1998
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