Recipe - Chicken Livers With Pineapple

1 pound Chicken Livers; or more as
desired
2 tablespoon Cornstarch
One half tablespoon Salt
2 tablespoon Salad Oil
One half cup Water
1 lg Onion; chopped
1 Chicken Bouillon Cube
1 cn (12 Oz.) Pineapple Tidbits
In Heavy Syrup; undrained
1 tablespoon Soy Sauce
Hot Cooked Rice

Mix the chicken livers with cornstarch and salt. In a large skillet, brown
the livers well in hot salad oil. Stir in water, onions, chicken bouillon
cube, pineapple tidbits with syrup, and soy sauce. Reduce heat to low;
cover and simmer 5 minutes, or until livers are tender, stirring
occasionally.

Serves 4

Source: "Mountain Measures" by Junior League of Charleston, WV ed. 1974

billspa@icanect.net

NOTES : Serve as an hors d'oeuvre in a chafing dish or over hot rice as a
main dish.
Recipe by: Mrs. E. Charles Brod

Posted to MCRecipe Digest by "Bill Spalding" billspa@icanect.net on May
2, 1998