Title: Chicken Livers with Pineapple
Categories: Appetizers, To post
Yield: 4 Servings

1 lb Chicken Livers; or more as
-desired
2 tb Cornstarch
1/2 tb Salt
2 tb Salad Oil
1/2 c Water
1 lg Onion; chopped
1 Chicken Bouillon Cube
1 cn (12 Oz.) Pineapple Tidbits
-In Heavy Syrup; undrained
1 tb 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 MC-Recipe Digest by "Bill Spalding" on May
2, 1998