Creamed Chicken Livers

I am typing words I never thought I would type: I made chicken livers. I do not like liver, chicken or otherwise. I am not super adventurous when it comes to meats, I must admit. My husband is, though. And when I found this recipe, I knew it would make him happy and give me a new adventure. So, I present to you: creamed chicken livers.

Ingredients: bacon, flour, chicken livers onion, cream of mushroom soup, water, pepper

Step 1: Fry bacon until crisp. Remove from pan and drain. Reserve drippings. Step 2: Combine flour with a dash of pepper and coat the livers in the flour mixture. Step 3: Brown livers and onions in drippings. Step 4: Cover and cook on low heat for about 10 minutes. Step 5: Combine soup and water and stir into livers. Step 6: Let simmer a few more minutes. Step 7: Serve topped with crumbled bacon.

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Creamed Chicken Livers

Recipe:

4-5 slices of bacon

2 Tbsp. plain flour

Pepper, to taste

10-12 chicken livers

1 Tbsp. onion, chopped

1 10 oz. cream of mushroom soup

1/4 cup water

Fry bacon until crisp. Remove from pan and drain. Reserve drippings. Combine flour with a dash of pepper and coat the livers in the flour mixture. Brown livers and onions in drippings. Cover and cook on low heat for about 10 minutes. Combine soup and water and stir into livers. Let simmer a few more minutes. Serve topped with crumbled bacon pieces. Good over rice.

Source: Fiona Shaw, A Southern Bit of Heaven from the Families of Lawings Chapel Baptist Church, 1989