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

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