Toast cup (below) or 1 slice white bread, toasted
2 ounces chicken livers, cut into 1-inch pieces
1 tablespoon chopped celery
1 tablespoon margarine or butter
1/4 can (7 1/2-ounce size) semi-condensed cream of mushroom soup (about 1/4 cup)
Dash of salt
1. Prepare toast cup.
2. Cook and stir chicken livers and celery in margarine in 1-quart saucepan over medium heat until livers are brown, about 5 minutes.
3. Stir in soup and salt.
4. Heat until hot and bubbly, about 1 minute.
5. Serve in toast cup.
TOAST CUP
1. Spread 1 sliced white bread with margarine or butter, softened.
2. Press buttered side down in ungreased 6-ounce custard cup.
3. Toast in 375ยบ oven until crisp and light brown, about 12 minutes.
Note:
You can use remaining soup as a sauce to serve over vegetables, omelets or open-faced sandwiches. Heat soup until hot. Add water or milk, if necessary, until desired consistency.
To Microwave Chicken Livers:
1. Microwave 1 teaspoon margarine or butter uncovered in ungreased microwaveproof 20-ounce casserole on medium power until melted, about 30 seconds.
2. Stir in chicken livers and celery.
3. Cover tightly and microwave on medium power until livers are brown, about 2 minutes.
4. Stir in soup and salt.
5. Cover tightly and microwave on medium power until hot and bubbly, about 1 minute.