| 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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