| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken livers |
| 1/2 |
c |
Pancake flour (more or less) |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Garlic powder |
| 1/2 |
ts |
Pepper or dried basil |
| 1 |
lg |
Onion; coarsely chopped |
| 1 |
c |
Mushrooms; chopped |
| 1/2 |
c |
Margarine OR |
| 3 |
tb |
Olive oil (give or take) |
INSTRUCTIONS
* If using canned mushrooms, squeeze all liquid from mushrooms first.
If using fresh, do not rinse, wipe clean instead.
Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic
baggie. (Plastic bag is best.) Coat livers in pancake mixture, coating
thoroughly. Set aside on paper plate.
Heat 2 Tb margarine or oil in a frying pan and saut onions until just
clear. Remove onions and set aside.
In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high
heat. Place livers in pan side by side one at a time. As soon as edges
start to brown turn livers over one at a time, put onions and mushrooms
into pan and lower heat. If necessary add more margarine by adding small
amounts around the edge so as not cool down pan. Saut slowly and tenderly
for another 2 or 3 minutes on a medium heat or until done.
Remove from heat and serve immediately with a rice pilaf or alone as an
appetizer.
Source: Sheri Maurer - Mom's only dish!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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