Wally'S Chicken Livers Caruso

• 2 Tbsp. butter or margarine
• 1 lb. chicken livers (approximately), wash them with cold water and cut off any bits of chicken fat
• 2 medium onions, sliced thin
• 1 large stalk celery, sliced thin on the bias
• 1 (4 oz.) can mushroom stems and pieces, drained
• cut up red and green pepper pieces (optional; for mostly color)
• 1 1/2 Tbsp. cornstarch and 1 chicken bouillon cube, dissolved in 1 c. warm water (you can also use canned chicken broth and look for brands with no m.s.g., namely Swanson Natural Goodness Clear or Campbell's Healthy Request chicken broth; most

1. Using an electric frypan, cook onions, celery and peppers in margarine on low heat until almost soft.
2. Add 1/2 of the chicken broth with cornstarch and the chicken livers.
3. Simmer until the livers are cooked through.
4. If dry, add more broth.
5. Serve over hot rice.

butter, chicken livers, onions, stalk celery, mushroom stems, pepper, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456192 (may not work)