Chicken Livers Maryland
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|Chicken livers||1 Pound|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce|
|Milk||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Toast triangles/4 toasted, split english muffins||8 , hot buttered|
|Cooked bacon slices||4 , crumbled|
1. In butter, in skillet, saute onion until golden. Add chicken livers; then saute until tender—about 4 minutes, stirring occasionally.
2. Combine soup with milk and pepper. Stir into chicken livers with hard-cooked eggs. Heat thoroughly; then stir in sour cream.
3. Serve at once in a ring of overlapping toast triangles; garnish with paprika and, if desired, crumbled bacon.