| 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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