| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, To post | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chicken Livers, or more as |
| desired | ||
| 2 | T | Cornstarch |
| 1/2 | T | Salt |
| 2 | T | Salad Oil |
| 1/2 | c | Water |
| 1 | Onion, chopped | |
| 1 | Chicken Bouillon Cube | |
| 1 | 12 Oz. Pineapple Tidbits | |
| In Heavy Syrup undrained | ||
| 1 | T | Soy Sauce |
| Hot Cooked Rice |
INSTRUCTIONS
1974 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 1010.4mg
Potassium: 81.4mg
Carbohydrates: 19.8g
Fiber: <1g
Sugar: 1.7g
Protein: 1.7g