| TANGY LIVERS |
|
|
|
4 servings1/3 cup CRISCO Shortening 1 pound chicken livers, rinsed, dried, and halved 2 tablespoons chopped onion 2 tablespoons catsup 2 tablespoons brown sugar 1/2 teaspoon salt 1/4 teaspoon ground ginger Melt Crisco in a skillet. Sauté livers over medium heat for 10 to 15 minutes or until medium brown, turnign occasionally. Pour 1 tablespoon of pan driping into a second skillet. Sauté onion until tender. Add the livers. Combine catsup, brown sugar, salt, and ginger; add to skillet. Heat and stir for 2 minutes. Serve at once. |
