Chicken Livers In Italian Sauce

• 1 lb. chicken livers
• 1/4 c. vegetables
• 1/2 c. minced onion
• 1/2 c. minced celery
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1 (4 oz.) can sliced mushrooms
• 2 c. water
• 1 Tbsp. minced fresh parsley
• 1 clove garlic, minced
• 1 tsp. pepper
• 1 tsp. marjoram
• 1 tsp. dried whole basil
• 1 tsp. dried rosemary, crushed
• dash of red pepper
• 1 (8 oz.) pkg. fine egg noodles
• 1/2 c. grated Parmesan cheese

1. Saute chicken livers in oil in a large skillet 5 or 8 minutes or until brown.
2. Remove livers from skillet; chop and set aside. Add onion and celery to skillet.
3. Saute until tender.
4. Return livers to skillet and add next 12 ingredients.
5. Cover.
6. Reduce heat and simmer 25 to 30 minutes.
7. Cook noodles according to directions.
8. Drain.
9. Serve liver mixture over noodles and sprinkle with cheese.
10. Yield:
11. 6 servings.

chicken livers, vegetables, onion, celery, tomato sauce, tomato paste, mushrooms, water, parsley, clove garlic, pepper, marjoram, basil, rosemary, red pepper, egg noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911585 (may not work)