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Kevin DeYoung
Chicken Livers with Glazed Apples
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CATEGORY
CUISINE
TAG
YIELD
Meats
Poultry
1
Servings
INGREDIENTS
1
lb
Chicken livers, each cut into halves or fourths
3
Green onions (with tops), sliced
2
tb
Margarine or butter
1/2
ts
Salt
2
md
Pared or unpaired cooking apples, each cut into eighths
1/4
c
Packed brown sugar
4
servings.
INSTRUCTIONS
Cook chicken livers and onions in margarine in l(}inch skillet over medium
heat about 6 minutes, stirring occasionally, until livers are brown.
Sprinkle with salt. Push to side of skillet.
Arrange apples in skillet; sprinkle with brown sugar. Cook uncovered over
medium heat about 8 minutes, stirring occasionally, until apples are tender
and glazed. Serve sauce over livers. Garnish with green onion tops if
desired.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 290 Protein 30 Protein, g 20 Vitamin A 100
Carbohydrate, g 29 Vitamin C
35~ Fat, g 10 Thiamin 12!b Cholesterol, mg 500
Riboflavin 100% Sodium, mg 430 Niacin 52% Potassium, mg 420 Calcium
2% Iron 5t3%
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”
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