|8 ounces||Chicken livers, each cut into halves or fourths|
|4 ounces||Mushrooms, sliced|
|1 medium||Onion, chopped|
|½ cup||Cold water I|
|1 tablespoon||Cold water|
|1 tablespoon||Gold Medal all-purpose flour|
|½ teaspoon||Chicken bouillon granules|
|¼ teaspoon||Garlic powder|
|⅛ teaspoon||Pepper Toast triangles Chopped fresh parsley|
Cook bacon in l0 inch skillet until crisp. Drain bacon on paper towel, reserving 2 tablespoons fat in skillet. Crumble bacon. Cook chicken livers in bacon fat over medium heat about 4 minutes, stirring occasionally, until brown. Push to side of skillet. Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is tender.
Shake water flour, bouillon granules, garlic powder and pepper in tightly covered container; gradually stir into skillet. Heat to boiling, stirring constantly. Boil and stir I minute. Reserve a few pieces crumbled bacon. Stir remaining bacon into liver mixture. Serve over toast triangles. Garnish with parsley and reserved bacon.
Nutrition on Information per Serving Percent of U.S. RDA 1 serving
Calories 250 Protein 22% Protein g 15 vitamin A 100% Carbohydrate,g 20 vitamin C 18% Fat g 13 Thiamin 16% Cholesterol, mg 250 Riboflavin 78% Sodium, mg 320 Niacin 38% Potassium, mg 310 Calcium 2% Iron 34% From the files of Al Rice, North Pole Alaska. Feb 1994
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