|Chicken livers||1 Pound, halved|
|Ground beef||1 Pound|
|Egg||1 , beaten|
|Seasoned bread crumbs||1⁄4 Cup (4 tbs) (Packaged)|
|Cocktail frankfurters||1⁄2 Pound|
|Pineapple tidbits||1 Can (10 oz), drained reserve syrup|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Chicken bouillon powder||1 Teaspoon|
|Soy sauce||1 Tablespoon|
Heat large Browning Skillet in Radarange oven 4 minutes.
Add butter and chicken livers; stir around in hot skillet.
Cover, cook 1 1/2 minutes; stir well, and cook 1 1/2 minutes more.
Thoroughly mix together next 6 ingredients, shape into 1 inch meatballs.
Place in one layer in 2 quart utility dish.
Cook in oven 6 to 7 minutes, turning the dish 180° after 3 minutes of cooking.
Remove livers from skillet.
Drain pineapple, mix syrup and remaining ingredients (except frankfurters) in Browning Skillet.
Cook in oven 3 minutes until thickened, stir twice.
To arrange meat for serving: put liver in center of shallow 3 quart casserole.
Divide meatballs and place around livers in 3 piles.
Arrange frankfurters and drained pineapple tidbits in piles between meatballs.
Pour the thickened sauce over contents of casserole.
Cool, cover, refrigerate until ready to serve.
At serving time, uncover; cook in oven 13 1/2 minutes.
Turn dish every 5 minutes.