Ingredients
1 lb chicken livers, each cut into halve, s or fourths
3 green onions (with tops), sliced
2 tbsp margarine or butter
1/2 tsp salt
2 medium pared or unpaired cooking apples, e, ach cut into eig
1/4 cup packed brown sugar
Directions
Cook chicken livers and onions in margarine in l(}inch skillet over
medium heat about 6 minutes, stirring occasionally, until livers are
brown. Sprinkle with salt. Push to side of skillet.
Arrange apples in skillet; sprinkle with brown sugar. Cook uncovered
over medium heat about 8 minutes, stirring occasionally, until apples
are tender and glazed. Serve sauce over livers. Garnish with green
onion tops if desired.
4 servings.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 290 Protein 30 Protein, g 20 Vitamin A 100
Carbohydrate, g 29 Vitamin C
35~ Fat, g 10 Thiamin 12!b Cholesterol, mg 500
Riboflavin 100% Sodium, mg 430 Niacin 52% Potassium, mg 420
Calcium 2% Iron 5t3%
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken Livers With Glazed Apples Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Meat; Poultry; Sauce
The History of Recipes
Written cooking instructions as an idea can be tracked far back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, generally, these old cook books were just basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times made use of a wide range of herbs, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the East, including coriander, basil and rosemary. These new spices and herbs was responsible for an eruption in books on cookery, the majority of which are kept safe in private collections. By the arrival of the 1900s, recipe publications are greatly in demand mostly due to increased literacy, people having increased free time and being a little richer. Like it or not, the introduction of television brought us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Livers With Glazed Apples recipe.
