Recipe - Creole Chicken Casserole

1 pound Chicken Livers, Trimmed
1/3 cup Cornstarch
Oil for deepfrying
Large Mild Red Onion *
1 pack Frozen Green Peas, Thawed **
4 x Celery Stalks, Thinly Sliced
1 cn Peeled Tomatoes
1 teaspoon Crushed Dried Hot Red Pepper
One half teaspoon Dried Leaf Rosemary
1 teaspoon Cornstarch
2 tablespoon Water
3 cup Hot Cooked Rice

* chopped ** (10oz.) Pat livers dry with paper towels. Roll livers in 1/3
cup cornstarch. Shake off excess. Pour oil for deepfrying into wok until
1One half inches deep in center. Heat oil to 350 F. Fry half of coated livers
at a time in hot oil until crisp and browned on all sides. drain on paper
towels. Pour all but 2 tablespoons oil from wok. Place wok over high heat.
Add onion, peas and celery. Stirfry 1 minute. Add tomatoes with juice. Use
a wooden spoon to cut tomatoes into pieces. Add red pepper and rosemary.
Bring to a boil. educe heat to low. Cover wok; simmer 5 minutes. Combine 1
teaspoon cornstarch and water. Stir into tomato mixture until sauce
thickens. Add cooked livers. Stir only until hot. Serve over rice. Makes 4
servings.

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