Ingredients
1 lb chicken livers
1/2 cup flour
1 tsp salt
1/4 tsp pepper
3 bacon, slices , diced
3 green onions with tops, chopped
1 cup chicken bouillon
1 can mushroom soup
1 ; 10-ounce can golden
1 can sliced mushrooms 4-ounce (drained)
1/4 cup white wine
1 ; dry or sauterne
Directions
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 ch icken livers and green onion to bacon grease in
skillet; saute until lightly browned. Pour chicken bouil lon into
ski Ilet and stir into drippings. Pour all into CROCK-POT. Add
browned bacon bits and all remaining ingred ients. Cover and cook on
Low 4 to 6 hours. Serve over rice, toast or buttered noodles. (To
thicken gravy, see H ints on page 12). From Rival Crock-Pot cookbook,
date unknown
Servings: 2 servings
Chicken Livers Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
Academics have tracked the existence of recipes far back into distant history, in fact as far as the Egyptians, and maybe even further. In practice though, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to historians is a series of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move on, we have a couple of interesting recipe books from the 1300s ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that is served today, but instead recipes for the types of meals prepared by the chefs of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices such as basil and coriander. These new foods and tastes prompted an explosion in books on cooking, some of which are kept safe in private libraries. During the next few centuries, the rich families of the West competed with each other to lay on the best banquets, and consequentially chefs and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes to help cooks of their time. The revolution that is television brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chicken Livers recipe.
