Cranberry Beef And Chicken Livers
Take a break from holiday cooking with this quick recipe.
1 8-oz can cranberry jelly
1 8-oz can tomato sauce
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground oregano
1/8 teaspoon pepper
1 pound ground chuck
1/4 pound chicken livers
8 ounces egg noodles
Parsley
Melt cranberry in a saucepan. Add tomato sauce and seasonings and heat. Cook the beef, breaking up with a fork, until it loses its red color. Push beef to side of skillet and add chicken livers. Cook until browned and done.
Remove livers and cut in small pieces. Add beef and liver to sauce and mix well. Cook and drain noodles. Put on a platter, pour sauce into center and garnish with parsley. Makes four servings.
1 8-oz can cranberry jelly
1 8-oz can tomato sauce
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground oregano
1/8 teaspoon pepper
1 pound ground chuck
1/4 pound chicken livers
8 ounces egg noodles
Parsley
Melt cranberry in a saucepan. Add tomato sauce and seasonings and heat. Cook the beef, breaking up with a fork, until it loses its red color. Push beef to side of skillet and add chicken livers. Cook until browned and done.
Remove livers and cut in small pieces. Add beef and liver to sauce and mix well. Cook and drain noodles. Put on a platter, pour sauce into center and garnish with parsley. Makes four servings.
posted by Nightowl | 11/05/2006
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