|Tender yellow squash||2 Pound|
|Dried green onion||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Chicken livers||3⁄4 Pound|
|Worcestershire sauce||4 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
|Curry powder||1⁄8 Teaspoon|
|Egg||1 , slightly beaten|
|Parmesan cheese||1 Tablespoon|
Do not peel.
Slice as thin as possible and place slices in saucepan with 3 tablespoons butter, 1/2 teaspoon salt, dried green onion, 1/4 teaspoon pepper, and paprika.
Simmer over low heat for about 35 minutes or until squash is tender when tested with a fork.
Wash chicken livers and cut in halves.
Melt 3 tablespoons butter, place in baking dish; add Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Marinate livers in this mixture for 20 minutes.
Bake uncovered in a 2-quart baking dish at 350 degrees for 20 minutes.
Turn livers after 10 minutes.
Add cooked squash, celery seed, curry powder and lightly beaten egg.
Mix lightly and taste to see if more salt is needed.
Sprinkle top with grated Parmesan cheese and bake at 350 degrees for about 25 minutes.
Serves 6 to 8.