Title: Chicken Livers with Rice
Categories: Entree Southern
Yield: 4 Servings

4	oz	Mushrooms, sliced
1	lb	Livers, chicken
1/4	c	Pepper, green; chopped
1 1/2	tb	Butter (or marg.); melted
2	tb	Catsup
		Rice; hot cooked

Drain mushrooms, reserving liquid. Add enough water to liquid to make 3/4 cup; set aside.

Saute chicken livers and green pepper in butter until livers are browned. Stir in mushrooms, reserved liquid, and catsup; bring to a boil. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Serve over rice.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

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