12:53 AM 3/20/98
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CSIRKE MAJ GOMBAVAL  (Chicken Livers with Mushrooms)
From: jkohnen@efn.org (John Kohnen)
Date: Tue, 3 May 1994 00:58:14 GMT
Origin:The Paprikas Weiss Hungarian Cookbook

5 Tbs Butter
1 Onion, finely chopped
1 Green Pepper, cored, seeded, and finely chopped
1/2 lb. Mushrooms, sliced
1 1/2 lb. Chicken Livers, cut into bite-size pieces
1 Tbs Paprika [I use half hot, half mild]
1 Tbs Flour
1/2 Cup Chicken Stock
Salt and Pepper
4 Tbs Dry Sherry
1/2 Cup Sour Cream
3 Tbs finely chopped Parsley

Melt 3 Tbs of the butter in a 10" skillet; add the onion and green
pepper, and saute for 5 minutes until softened.  Stir in the mushrooms
and cook for about five minutes, or until they have given up their
juices.  Remove vegetables.  Add 2 more Tbs butter.  Add the chicken
livers and saute for 5 minutes.  Replace vegetables.  Add the paprika
and flour, and stir to coat all the ingredients equally.  Add the
chicken broth and simmer until the livers are done as much as desired.
Season with salt and pepper, and reduce heat.  Stir in the sherry and
the sour cream, and reheat but do not allow to boil.
Serve the chicken livers on a bed of hot boiled rice
 [I think this is much better over plain boiled potatoes] and garnish
with parsley.  Serves 6.

                                      **************************
This one is also very tasty.

GREAT GREAT GRANDMA KOBIDA'S LIVER DUMPLINGS
Charles Kwiatkowski <charlesk@pipeline.com>
Date: Sun, 11 Sep 1994 12:18:07 -0400 (EDT)

1 cup bread crumbs		3/4 cup milk
1/2 lb chicken livers		1/2 cup flour
1/2 tsp salt			1/8 tsp pepper
1 tsp parsley			1/4 tsp marjoram
1 egg				1 medium onion

Combine bread crumbs and milk, mix and let stand.  Fry chicken livers
in small amount of oil and grate a medium onion onto the chicken
livers as they fry.  Fry until all the red is gone from the livers and
they are solid enough to chop.  Chop chicken livers.
Add flour, salt, pepper, parsley, and marjoram to chopped liver.
Combine a well-beaten egg with the bread crumb mixture and mix until
well blended.
Form mixture into small balls and cook in soup (chicken, beef,
vegetable - your choice) for 10-12 minutes.
Make 2-3 dozen meatballs.
