Fish Lover Special

Chic Livers

Chicken Liver Supreme
1/2 cup of finely chopped onion

2 tablespoons of butter

1 pound of chicken livers,

chopped

2 tablespoons of flour

1 teaspoon of seasoned salt

1/4 

teaspoon of black pepper

1 cup of sour cream

1 can of cream of mushroom soupone

4 ounce can of sliced mushrooms, drained
Sauté the onion in butter for 5 minutes, stirring occasionally.

Add the chicken livers; brown lightly, turning each one.

Combine the flour, salt, pepper and sour cream. Add the sour cream mixture, mushroom soup and mushrooms to chicken livers. Simmer, uncovered, 10 minutes, stirring occasionally. Do not boil. Spoon sauce on top of cooked noodles ands serve. Makes 6 servings

What's in there?

Your Basic Meat Oaf Recipe

1 pound ground beef

1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 ounces canned diced tomatoes with juice

1/2 cup quick-cooking oats
Topping: 1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon prepared mustard
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping: Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Chicken ????

Chicken and Dumplins

INGREDIENTS
1 (2 to 3 pound) whole chicken, cut into pieces
1 teaspoon salt
freshly ground black pepper
1/4 cup all-purpose flour
1 pound biscuit baking mix
2 large carrots, sliced
2 stalks celery, finely chopped
5 large potatoes, peeled and chopped
DIRECTIONS
Put chicken pieces in a large pot over medium heat, and add enough water to cover 3 inches over the chicken. Add the salt, celery, pepper, carrots, celery and potatoes. Bring to a boil and let simmer for 40 minutes.
In a mixing bowl, prepare biscuit mix according to package directions. After simmering soup for 40 minutes, drop rounded tablespoonfuls of the biscuit mixture into the pot and let them cook a bit between additions of dumplings, so that they do not stick together.
With a wire whisk, mix together about 1 1/2 cups of water with the flour, then add flour mixture to the soup pot until the broth has the consistency of gravy. Dig in and enjoy the meal

FROGLEGS

Crispy Fried Frog Legs
2 to 2 1/2 pounds Large frog legs
1/3 cup lemon juice
crushed ice
1/3 cup milk
2 eggs -- separated
2 teaspoons vegetable oil
salt and pepper
2 cups all-purpose flour
vegetable oil for deep frying

Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry frog legs until golden brown. When you remove the frog legs transfer to paper towels to drain. Serves 4 to 6.

Health Food Week

Tired of Soup Beans? How about some fresh fish?

SPECIAL OF THE dAY