Recipe - Chicken Livers With Rice

4 ounce Mushrooms, cut or sliced up
1 pound Livers, chicken
One fourth cup Pepper, green; chopped
1 One half tablespoon Butter (or marg.); melted
2 tablespoon Catsup
Rice; hot cooked

Drain mushrooms, reserving liquid. Add enough water to liquid to make 3/4
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.

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