1 lb Chicken livers
1/2 c Flour
1 ts Salt
1/4 ts Pepper
3 Bacon slices; diced
3 Green onions; with tops,
-chopped
1 c Chicken bouillon
1 cn Mushroom soup (10oz golden)
1 cn Sliced mushrooms (4 oz)
1/4 c White wine; dry or sauterne
Cut chicken livers into bite-size pieces; toss in flour, salt and
pepper. Fry bacon pieces in large skillet; remove when brown. Add
flour-coated chicken livers and green onion to bacon grease in
skillet; saute until lightly browned. Pour chicken bouillon into
skillet and stir into drippings. Pour all into CROCK-POT. Drain
mushrooms. Add browned bacon bits and all remaining ingredients.
Cover and cook on Low 4 to 6 hours. Serve over rice, toast or
buttered noodles. (To thicken gravy, see Hints on page 12).
