MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sauted Chicken Livers With Onions & Mushrooms
Categories: Appetizers, Chicken
     Yield: 4 Servings

     1 lb Chicken livers
   1/2 c  Pancake flour (approximate)
   1/2 ts Salt
     2 ts Garlic powder
   1/2 ts Pepper or dried basil
     1 lg Onion; coarsely chopped
     1 c  Mushrooms; chopped
   1/2 c  Margarine -OR-
     3 tb Olive oil (approximate)

 * If using canned mushrooms, squeeze all liquid from mushrooms
   first. If using fresh, do not rinse; wipe clean instead.

 Mix pancake flour, garlic powder, salt, and pepper in a bowl or
 plastic baggie. Plastic bag is best. Coat livers in pancake
 mixture, coating thoroughly. Set aside on paper plate.

 Heat 2 tb margarine or oil in a frying pan and sauté onions until
 just clear. Remove onions and set aside.

 In a clean pan, heat 1/4 cup margarine or 3 to 4 tb oil on a medium
 to high heat. Place livers in pan side by side one at a time. As
 soon as edges start to brown turn livers over one at a time, put
 onions and mushrooms into pan and lower heat. If necessary add more
 margarine by adding small amounts around the edge so as not cool
 down pan. Sauté slowly and tenderly for another 2 or 3 minutes on a
 medium heat or until done.

 Remove from heat and serve immediately with a rice pilaf or alone
 as an appetizer.

 Source: Sheri Maurer, Mom's only dish!

 Typed by: Michelle

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