Recipe - Chicken Livers With Bacon

5 sl Bacon
8 ounce Chicken livers, each cut
into halves or fourths
4 ounce Mushrooms, cut or sliced up
1 md Onion, chopped
One half cup Cold water I
1 tablespoon Cold water
1 tablespoon Gold Medal allpurpose
flour
One half teaspoon Chicken bouillon granules
One fourth teaspoon Garlic powder
1/8 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.

4 servings.

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

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