1 lb. chicken livers, separated
1/2 lb. mushrooms
1/2 cup butter
1/2 cup sherry
Dust livers with flour.
Season with salt and pepper.
Saute in butter in frying pan over medium heat.
Slice mushrooms and add to livers.
Sauté until mushrooms are golden brown and livers are tender.
Add sherry, and cover with lid.
Simmer until serving time.
Serve with rice.
2 cups shredded cheese (about 1/2 pound)
1/4 cup dice pimientos
1/4 cup mayonnaise
1 tsp. chopped parsley
1 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. Worcestershire sauce
2 or 3 drops of hot pepper sauce
Combine all ingredients and refrigerate for 2 to 3 hours for flavors to blend.
Russell Stover Candy
This recipe was given to me by the late Dot Clutter.
3 cups powdered sugar
1 can Eagle brand milk
5 cups pecans, chopped
5 cups coconut
2 1/2 cups margarine, melted
12 oz. chocolate chips or colored chocolate chips – blue, pink, green, etc.
Combine first five ingredients.
Melt chocolate in double boiler, add a small amount of paraffin.
Dip candy in melted chocolate and place on waxed paper to cool.