| SOUR CREAM CHICKEN LIVERS |
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4 to 6 servings2 pounds chicken livers 1/4 cup all-purpose flour 1/2 cup CRISCO Shortening 3/4 cup finely chopped onion 2 tablespoons CRISCO Shortening 5 ounces fresh mushrooms, cleaned and sliced lengthwise 2 tablespoons Worcestershire sauce 2 tablespoons chili sauce 1 teaspoon salt 1/2 teaspoon thyme 1/4 teaspoon pepper 1/4 teaspoon rosemary 2 cups dairy sour cream Rinse and drain chicken livers. Pat free of excess moisture with paper towels. Coat lightly with flour. Set aside. Melt 1/2 cup Crisco in a large skillet. Add onion and brown lightly; stir occasionally. Add half the chicken livers. Cook, turning with a spoon, for 5 to 10 minutes or until lightly browned. Remove and keep warm. Fry remaining livers. Melt 2 tablespoons Crisco in a medium skillet. Add mushrooms and cook until lightly browned (about 3 minutes). Combine Worcestershire sauce, chili sauce, salt, thyme, pepper, and rosemary. Add mushrooms and stir. Heat thoroughly. Slowly add sour cream to mushroom mixture, stirring constantly until well blended. Heat thoroughly (do not boil). Mix gently with livers to coat. Serve warm with buttered toasted English muffins or party rye slices. |
