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| Chicken Livers in Patty Shells
4 frozen patty shells
2 slices of bacon
12 ounces of chicken livers, coarsely chopped
1 1/2 cups of sliced fresh mushrooms
1/3 cup of milk
1 teaspoon of flour
one 3 ounce packages of cream cheese, cubed
1 teaspoon of snipped chives
1 teaspoon of Worcestershire sauce
1/2 teaspoon of salt
Bake patty shells. In a skillet, fry bacon until crisp. Remove bacon and drain, reserving drippings in the skillet. Crumble bacon and set aside. In reserved drippings, cook chicken livers and mushrooms over medium high heat for 6 to 8 minutes or until tender. Remove from skillet, reserving pan juices, keep warm. Blend milk and flour. IN the same skillet, combine reserved pan juices, milk mixture, cream cheese, chives, Worcestershire and salt. Cook and stir until thick and bubbly. Add livers and mushrooms, cook and stir until heated through. Spoon into patty shells: sprinkle with reserved bacon. Makes 4 servings
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Chicken Cookbooks
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