Recipe - Chicken Livers Over Rice

One half cup Vegetable oil
2 pack Frozen chicken livers(8oz)
One fourth teaspoon Salt
1 pn Ground pepper
One half cup Sweet white wine
1 cn Beef gravy(10 1/2oz)
2 tablespoon Butter or margarine
One fourth cup Water
1 tablespoon Cornstarch
4 cup Hot cooked brown rice
4 cup Hot cooked white rice

Heat oil in 10inch skillet over medium heat. Add livers; sprinkle with
salt and pepper. Cook and stir livers in hot oil until brown, about 3
minutes; drain.

Heat wine to boiling in 1 1/2quart saucepan; reduce heat. Simmer uncovered
1 minute. Stir in gravy and chicken livers. Heat to boiling; reduce heat.
Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into
cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling.
Boil and stir 1 minute. Serve over rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini