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
We are able to track the history of `recipes` far back into antiquity, at least as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to experts is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also tells us how the cooks of his times made use of many different aromatic flavours, including a few that are still present in modern kitchens like bay, fennel and dill. Later, there were two books published in the 14th Century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including coriander, parsley, and basil. The introduction of these new herbs and spices caused an outbreak in publications on food, some of which are kept safe in private collections. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Chicken Livers recipe.
