| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken livers |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
|
Bacon;slices , diced |
| 3 |
|
Green onions with tops, chopped |
| 1 |
c |
Chicken bouillon |
| 1 |
cn |
Mushroom soup |
|
|
;10-ounce can golden |
| 1 |
cn |
Sliced mushrooms 4-ounce (drained) |
| 1/4 |
c |
White wine |
|
|
;dry or sauterne |
INSTRUCTIONS
Cut chicken livers into bite-size pieces; toss in flour, salt and pepper.
Fry bacon pieces in large skillet; remove when brown. Add flour-coated
ch icken livers and green onion to bacon grease in skillet; saute until
lightly browned. Pour chicken bouil lon into ski Ilet and stir into
drippings. Pour all into CROCK-POT. Add browned bacon bits and all
remaining ingred ients. Cover and cook on Low 4 to 6 hours. Serve over
rice, toast or buttered noodles. (To thicken gravy, see H ints on page 12).
From Rival Crock-Pot cookbook, date unknown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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