Chicken livers with rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Mushrooms, sliced |
| 1 | pounds | Livers, chicken |
| ¼ | cup | Pepper, green; chopped |
| 1½ | tablespoon | Butter (or marg.); melted |
| 2 | tablespoons | Catsup |
| Rice; hot cooked | ||
Directions
Drain mushrooms, reserving liquid. Add enough water to liquid to make ¾ cup; set aside.
Saute chicken livers and green pepper in butter until livers are browned. Stir in mushrooms, reserved liquid, and catsup; bring to a boil. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Serve over rice.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
Submitted By ROBERT MILES On 08-17-95