Chicken Livers With Bacon Recipe
Recipe Ingredients
5 slice bacon
8 oz chicken livers, each cut into halve, s or fourths
4 oz mushrooms, sliced
1 medium onion, chopped
1/2 cup cold water i
1 tbsp cold water
1 tbsp gold medal all-purpose flour
1/2 tsp chicken bouillon granules
1/4 tsp garlic powder
1/8 tsp pepper toast triangles chopped fres, h parsley
Recipe Preparation
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
Servings: 1
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Diet tipsAt the start of a diet, people most certainly look at food store and big brand food items labelled 'low in fat'. To do this is far too often a miscalculation, in that an item could be significantly reduced in fats, but nevertheless elavated in calories and carbs.
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Foods containing allyl sulfides
( includes pickled shallots, leeks and spring onions)
The onion, leek and garlic family of foods is rich in allyl sulphides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
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