| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Wild rice |
| 2 |
cn |
Consomme |
| 2 |
cn |
Water |
| 1/4 |
c |
Soft butter |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Green pepper; chopped |
| 4 |
|
Chicken livers |
| 1 |
c |
Cream |
|
|
Parmesan cheese |
INSTRUCTIONS
Cook rice in consomme & water until rice has taken up all liquid. Remove
from heat. In 2 Tbs butter, saute onions & green peppers until clear. Add
to rice. Saute livers in butter. Chop & add to rice. Saute mushrooms in
butter & add to rice. Stir & mix well, using more butter if needed. Stir in
cream. Pour into a 13x9-inch casserole & top with cheese. Bake at 350 for
30-40 minutes.
RITA FINCHER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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